Cedar Planked New York Steak with Rosemary and Honey
Time Prep 45 minutes /
Cook 30 minutes
Serves 4
Ingredients
- 4 Double R Ranch Co. New York Steaks, 10 ounces each
- 4 each, small Cedar Planks, soaked in water for at least one hour
- Kosher salt for seasoning steak prior to grilling
- Fresh ground black pepper for seasoning steak prior to grilling
- Marinade:
- ½ cup California Olive Ranch Arbequina Extra Virgin Olive Oil
- 4-5 sprigs fresh rosemary, leaves only
- ½ Tbs crushed red chile flakes
- ½ Tbs fennel seed, finely ground
- 6-8 cloves garlic, minced
- Zest of 2 lemons
- Honey Rosemary Sauce:
- 2 Tbs honey
- 2 sprigs fresh rosemary, chopped
- ¼ cup cider vinegar
- Cooking juices (reserved from steak while resting)
- 1 garlic clove, sliced finely
- Pinch Kosher salt
- Pinch fresh ground black pepper
- ½ cup California Olive Ranch Arbequina Extra Virgin Olive Oil
Directions
- Marinade: Combine marinade ingredients in mixing bowl. Dredge steaks through marinade, coating well. Marinate steaks in refrigerator up to 24 hours.
- Heat a medium hot gas/charcoal grill to 350°F. Brush grilling surface clean; oil slightly to prevent sticking. Remove cedar planks from water. Place planks on grilling rack, close cover; heat for 3 minutes and flip plank.*
- Simultaneously to preparing plank, remove steak from marinade, discard remaining marinade; season with salt and pepper. Place onto grill, close cover and cook 3 mins per side until nicely marked. Transfer steak onto plank and finish cooking for 5-7 minutes.
- Remove steaks from planks when internal temperature reaches 135° F for medium rare. Transfer steaks to carving board; tent loosely with aluminum foil and allow to rest for 4-5 minutes.
- Temperature will continue to rise about 10°F.** Reserve any juices released from the steak.
- Prepare vinaigrette; warm honey and rosemary in the microwave for 10-15 seconds. Whisk in cider vinegar, seasonings, and any reserved cooking juice; slowly whisk in olive oil.
- Slice steaks on bias at a 45° angle. Transfer to serving platter, drizzle with Honey Rosemary Sauce.
- *Always prepare planks according to manufacturer’s directions.
- **Cook to a minimum finished temperature of medium rare (145*F) to medium (160*F) doneness as measured with a meat thermometer.