Photo: Will van Overbeek
Murphy’s Steakhouse Tuscan Rib-Eye
♦ 1 18-oz. bone-in, rib-eye steak
♦ 2 tsp. extra-virgin olive oil
♦ 4 sprigs fresh rosemary
♦ 4 sprigs fresh thyme
♦ 2 cloves garlic, peeled and smashed
♦ 1 1/4 tsp. kosher salt
♦ 1 tsp. fresh lemon juice
♦ 1/4 tsp. fresh ground black pepper
Place steak in a sealable container. Mix olive oil, rosemary, thyme, and garlic together, then pour over steak to marinate an hour or longer. Heat grill pan over medium-high heat. Sprinkle steak evenly with salt. Place on pan and sear five minutes without moving steak. Flip and repeat on other side. Add fresh lemon juice and pepper to taste. Serve.
From the February 2018 issue
