Grilled Steak with Appalachian Mountain Blend Infused Olive Oil

Juicy steak, cracked black pepper, garlic, and a simple herb marinade come together with smoky grill marks and a bold sear for a dinner that feels both rustic and special. Pennsylvania Appalachian Infused Olive Oil Blend layers earthy thyme, sage, parsley, rosemary, and bay leaf into the marinade so the steak picks up a deeply savory, woodsy finish. It’s an easy choice for cookout season, family dinner, or a relaxed dinner party, and it’s the kind of dish people ask for the recipe for.

Garden Infuzions

Grilled Steak with Appalachian Mountain Blend Infused Olive Oil

Juicy grilled steak gets a savory Appalachian lift from rosemary, thyme, sage, parsley, and bay leaf in every charred, flavorful bite.

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Prep Time 15 minutes mins

Cook Time 12 minutes mins

Total Time 27 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: American Classics, Fusion Cuisine

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 1 1/2 pounds sirloin steak or ribeye steak about 1-inch thick
• 3 tablespoons Pennsylvania Appalachian Infused Olive Oil Blend
• 2 cloves garlic minced
• 1 tablespoon fresh rosemary chopped
• 1 tablespoon fresh thyme leaves
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 tablespoon Worcestershire sauce
• 1 tablespoon lemon juice
• 1 tablespoon unsalted butter
• 2 tablespoons fresh parsley chopped, for serving

Equipment

• 1 Grill or grill pan For searing the steak
• 1 Mixing bowl For the marinade
• 1 Tongs For turning the steak
• 1 Cutting board For resting and slicing
• 1 Sharp knife For slicing against the grain

Method

 

Instructions

1. 1. Pat the steak dry with paper towels and place it in a shallow dish or zip-top bag.
2. 2. In a small bowl, whisk together the Pennsylvania Appalachian Infused Olive Oil Blend, garlic, rosemary, thyme, salt, black pepper, Worcestershire sauce, and lemon juice.
3. 3. Pour the marinade over the steak, turning to coat both sides. Let it rest at room temperature for 20 to 30 minutes.
4. 4. Preheat a grill or grill pan to medium-high heat. If using a grill pan, lightly oil the grate with a little extra infused oil.
5. 5. Remove the steak from the marinade and let excess drip off. Grill for 4 to 6 minutes per side for medium-rare, or until it reaches your preferred doneness.
6. 6. During the last minute of cooking, add the butter to the hot steak and baste briefly for a glossy finish.
7. 7. Transfer the steak to a cutting board and let it rest for 5 to 10 minutes.
8. 8. Slice against the grain, sprinkle with fresh parsley, and serve hot.

Notes

Use a steak cut with good marbling for the best flavor and texture. If the steak is thicker than 1 inch, add a minute or two per side and check doneness with a thermometer. Letting the meat rest before slicing keeps the texture juicy and balanced.

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Recipe Tips

Pat the steak dry before marinating so the seasoning clings well and the grill can build a better crust. Let the steak rest after cooking so the juices settle back into the meat before slicing.

Serving Suggestions

Serve with grilled potatoes, a crisp green salad, roasted onions, or buttery corn on the cob for a full dinner plate. Thin slices also work well over warm rice or tucked into toasted rolls.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or slice cold for salads and sandwiches.

Variations

Try strip steak, ribeye, or sirloin depending on what you have on hand. You can also add a spoonful of Dijon mustard to the marinade for a sharper finish, or finish the sliced steak with extra cracked black pepper.

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