Nutrition per serving may change if servings are adjusted.
1 tablespoon snipped fresh rosemary
3 cloves garlic, minced
½ teaspoon salt
½ teaspoon cracked black pepper
4 (8 ounce) beef top loin steaks (New York strip steaks)
Finely shredded lemon peel (optional)
Fresh rosemary sprigs (optional)
In a small bowl, combine rosemary, garlic, salt, and black pepper. Sprinkle mixture evenly over all sides of steaks; rub in with your fingers. Let stand at room temperature for 20 minutes.
For a charcoal grill, arrange medium-hot coals around a drip pan. Place steaks on grill rack directly over coals (not over pan). Grill about 4 minutes or until grill marks are visible, turning once to mark both sides. (For a gas grill, preheat one side of grill; leave burners off on the other side. Reduce heat to medium-high. Place steaks on grill rack over lit burner. Cover and grill as above.)
Turn steaks over again, turning meat 90 degrees. Grill about 2 minutes more or until diamond-shape grill marks are visible. Turn over and grill about 2 minutes more or until diamond-shape grill marks are visible on second side.
Once cross marks have formed on each side, move steaks away from direct heat and place in a hanging basket or on unheated part of grill (not over coals or heat).
Cover and grill until desired doneness. Allow 4 to 8 minutes more for medium rare (145°F) or 8 to 12 minutes more for medium (160°F). Serve immediately. If desired, sprinkle with lemon peel. If desired, garnish with rosemary sprigs.