I don’t do the dry-aging process when I make this recipe, but I’m including the instructions for anyone who is interested because I’m sure it would make the dish even more amazing than it already is. The crust that the garlic, mustard, thyme and salt make is unlike anything I’ve ever had before. Read more
2 (1 pound) T-bone or porterhouse steaks
2 Tbsp fresh parsley
2 Tbsp olive oil
1 tsp dried oregano
1 clove garlic, minced
¼ tsp salt
¼ tsp red pepper
Sprinkle steaks with salt and pepper. Preheat the oven to broil. Broil steaks for about 5-6 minutes per side.
Meanwhile, mix parsley, olive oil, oregano, salt, garlic and red pepper in a small bowl. Remove steaks from oven and let rest for a couple minutes.
Top with sauce and serve.