Ingredients:

  • 4 (8-ounce) beef sirloin steaks, 1.5-inch thick
  • 2 tsp coarse sea salt
  • 1 tsp cracked black pepper
  • 3 tbsp extra virgin olive oil
  • 6 cloves garlic, minced into a paste
  • 3 tbsp fresh rosemary, finely chopped
  • 1 tsp smoked paprika

Instructions:

  1. Remove the 4 sirloin steaks from the fridge 45 minutes before cooking to allow them to reach room temperature for even cooking.
  2. Pat the steaks completely dry with paper towels to ensure a high-quality sear and mahogany crust.
  3. In a small bowl, combine the 3 tbsp olive oil, 6 cloves minced garlic, 3 tbsp chopped rosemary, and 1 tsp smoked paprika.
  4. Sprinkle the 2 tsp coarse sea salt and 1 tsp pepper over both sides. Wait 30 minutes until the salt has dissolved and been reabsorbed.
  5. Rub the garlic-rosemary oil mixture onto every surface of the steaks, including the sides.
  6. Preheat your grill to high heat until you can only hold your hand near them for 2 seconds.
  7. Place steaks on the grill and sear for 4 to 5 minutes. Flip and cook another 4 to 5 minutes until a meat thermometer reads 135°F for medium.
  8. Remove steaks from the grill and let them rest for 10 minutes before slicing to allow the juices to redistribute.
  9. Slice and serve. Cut against the grain to ensure every bite is as tender as possible.