Categories: Steak
Ingredients
- 1/2 cup olive oil
- 4 garlic cloves, thinly sliced
- 4 fresh rosemary sprigs, roughly picked of some leaves
- 2 lb. rib chop
- Kosher salt
- Black pepper
Directions
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Season and cook the rib chop until you achieve the desired char on the first side, approx 10 minutes, moving it when necessary to avoid flare-ups. Turn it over and move the meat over indirect heat. Close the lid and cook for approx 14 more minutes for medium-rare.
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To make the oil, heat a small saucepan over high heat and add the olive oil. When the oil is hot, add the garlic and cook until browned, stirring to keep the slices from sticking together. When the garlic is golden brown, add the rosemary leaves. Remove the pan from the heat and stir the oil with a small spoon.
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Cook the steak as you would and when ready, remove from the grill. Using a clean cutting board, cut the bone away from the steak and continue to slice the steak into 6 large pieces. Arrange the slices on a platter, reheat the oil and spoon the oil over the steak. Garnish with the rosemary and serve immediately.