Lemon-Oregano Steak Rub

Oregano, lemon peel, garlic and pepper in perfect harmony.

  • 5
    min
  • 3
    SERVINGS

  • Cal

  • Protein

Ingredients & Cooking

Ingredients:

  • 2 pounds beef Tenderloin Steaks, Strip Steaks, Ribeye Steaks or Top Sirloin Steaks, cut 1-inch thick; or 2 pounds Flat Iron Steaks (about 8 ounces each) or 4 pounds T-Bone Steaks or Porterhouse Steaks, cut 1-inch thick
  • Salt and pepper
Rub:
  • 1/4 cup chopped fresh oregano or 1 tablespoon dried oregano leaves
  • 1 tablespoon freshly grated lemon peel
  • 4 cloves garlic, minced
  • 1 teaspoon pepper

Cooking:

  1. Combine Rub ingredients; press evenly onto beef steaks.

  2. Place steaks on grid over medium, ash-covered coals or over medium heat on preheated gas grill. Grill according to the chart for medium rare (145°F) to medium (160°F) doneness, turning occasionally.

  3. Serve half of steaks immediately, as desired. Cover and refrigerate remaining steaks for later use. Before serving, carve steaks into slices; season with salt and pepper, as desired.

Nutrition Information

Butcher Counter

Lemon-Oregano Steak RubTenderloin Steak Loin Primal

This is the most tender steak, lean yet succulent, with a fine buttery texture. Sold boneless. This steak also meets government guidelines for lean.

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