- 4 (1- to 1 1/2-inch-thick) top loin, t-bone or rib eye steaks
- Salt and pepper, to taste
- 1/2 cup extra virgin olive oil, divided
- 1 tablespoon balsamic vinegar
- 2 cloves garlic, crushed
- 2 sprigs fresh rosemary
- 1/2 teaspoon salt
Season steaks with salt and pepper. In a 9- by 13-inch glass pan, combine 3 tablespoons oil with vinegar. Add steaks and marinate for 30 minutes at room temperature.
Preheat a grill, griddle or broiler to medium-high heat.
In a small saucepan, mix remaining 5 tablespoons oil, garlic, rosemary and salt; cook over very low heat.
Cook steaks until an internal temperature reaches 130º F for medium-rare or 145º F for medium. Remove steaks to a platter and drizzle with oil-rosemary mixture. Let sit for 10 minutes, covered, before serving.