Remember that Monster Cobb from the other day? Well, it filled me up so much that I decided dinner needed to be both pretty late and pretty light that evening.
We had some beautiful Grass-Fed Fillets in the fridge, and decided to grill those up with a sprig of fresh rosemary. If there were one herb to keep on hand, this might be the one. The aroma while cooking was so succulent, and combined with our Tom Douglas Steak Rub, the flavor was even better.
We place a fresh sprig of Rosemary next to the steaks while we cook the first side, and then on top of the steaks while we finish off the other side. It also makes a pretty garnish, but we do remove it for eating.
Our fillets were accompanied by a side of Macadamia Nuts that evening, and that was all we needed.
- Heat grill to medium-high
- Prep Fillets by rubbing both sides with your favorite spices and herbs (we used Tom Douglas’ Steak Rub)
- Spread a bit of coconut oil on the grill to prevent sticking.
- Place Fillets on grill. Place Fresh Rosemary Sprigs alongside the steaks.
- Cook for a few minutes each side (remember, Grass-Fed Beef cooks quickly!) until they have reached your desired doneness.
Happy eating! Joey