Prep 5 mins
Cook 12 mins
- 1 lb Aberdeen Angus beef tenderloin steaks or 1 lb New York strip steak
- 1⁄4-1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 1⁄2 teaspoon garlic powder
- 1 1⁄2-2 teaspoons dried rosemary or 2 tablespoons fresh rosemary
- Mix seasonings together in small dish.
- Trim fat from steak and rub seasoning mixture on both sides.
- Place the steak on rack of broiler pan.
- Position pan so that steak is about 3 inches from heat.
- Broil 10-12 minutes for a ¾ô steak, turning once during cooking OR grill as desired.
- Serve with baked potatoes, sour cream and chives, and steamed broccoli.
Tried this on our grilled porterhouse steaks last night... It was totally excellent! In fact, I don't think I've ever enjoyed a steak more! I did, however, add a step: Before adding the herb seasoning, I very lightly rubbed steaks with a thin coat of olive oil. I used fresh rosemary (fresh! highly recommended!) from my garden to make the rub. Grilled them at about 7 minutes per side. The aroma wafting from our medium-rare steaks was absolutely unbelieveable. The taste? Even better. Thanks, Miller, for another keeper for my files!