By Rachel Bradley

This recipe is an easy way to cook a NY Strip or any steak (or chicken, etc) you might want to put on the grill for more smoked flavor. Our organic smoked olive oil is created from olive wood smoke.  


  • 4 – 2″ thick steaks: use NY strip, porterhouse, T-bone, or tenderloin steaks weighing about 8 oz. each. (You can also use chicken or portobello)
  • Kosher salt and freshly ground black pepper
  • 4 sprigs of thyme or rosemary (chopped)
  • 2 garlic cloves (minced)
  • 2 shallots (minced)
  • 5 tablespoons Fresh Harvest Smoked olive oil



Generously season the steaks with salt and pepper.  

Mix the smoked olive oil, shallots, rosemary, and garlic in a small bowl. Generously brush this mixture on the steaks, front and back, and put the steaks in sealable bags (such as a Ziploc, etc.) Depending on the size of your steaks, you may want to make a bit more marinade.

Place marinating steaks in the refrigerator for at least 4 hours, but the recipe is much better if left overnight.  The longer you marinate the better (up to 48 hours). We usually rub the steaks around in the bag a few times while marinating to ensure we get maximum coverage.

Before preparing your grill, take the steaks out and let them come to room temperature, if possible.

Prepare your grill.  Do not cook over a high flame or it will cause the olive oil to burn.  Grill to desired doneness. 

Transfer steak to a cutting board and let rest for 5 minutes before serving.

Serves 4

Fresh Harvest Tasting Room

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