|1 cup of olive oil|
|1/3 cup of fresh lemon juice|
|1/3 cup of chopped fresh rosemary|
|Freshly ground black pepper|
|6 (12 to 14-ounce) T-bone steaks, each about ¾-inch to 1-inch thick|
1. In a large, glass baking dish, combine first 4 ingredients; add steaks and turn to coat. Cover and chill for 5 hours.
2. Prepare barbecue (medium-high heat). Remove steaks from marinade, discarding marinade.
3. Sprinkle the steaks with kosher salt and then grill to desired doneness (grilling the meat for 4 minutes per side will yield rare meat.)
4. When steaks are done, transfer to a plate. Serve.
|Holiday: Father's Day|
|RecipeIntro: Rosemary and lemon complement the robust flavor of T-bone steak.|