Michael’s Garlic-Lemon Steak

Prep: 10 minutes

Cook: 10 minutes

Serves: 4

This straightforward and delicious recipe is chef Michael Romano’s way to prepare steak. It’s a great example of combining the highest quality ingredients find with a simple preparation to achieve memorable results. You’ll note the recipe calls for fleur de sel, a delicate and sweet French sea salt that is increasingly available in gourmet shops.


4 boneless Niman Ranch dry-aged New York steaks, 1 1/2 -inches thick (8 to 10 ounces each)

4 garlic cloves, peeled and split

Freshly ground black pepper

2 tablespoons finest quality extra-virgin olive oil

2 teaspoons fleur de sel, coarse sea salt, or kosher salt

2 lemons, halved


  1. Put the steaks on a plate large enough to hold them in a single layer. Rub each side of the steaks all over with a fresh garlic half, and leave all the garlic on the plate with the steaks. Season both sides of the steak with a generous coating of freshly ground black pepper. Drizzle the oil over the steaks and turn them to coat completely with the oil. Cover the plate with plastic wrap and let the steaks marinate at room temperature for at least one or up to two hours
  2. Preheat a grill, grill pan, or barbecue until very hot. Sprinkle the steaks on both sides with the salt and grill 3-4 minutes per side for medium rare, according to your taste. (To make a crisscross pattern on the steaks, place them on the grill so that they lie diagonally across the grates of the grill. Cook 2 minutes. Then rotate the steaks 45 degrees on the same side and cook for 2 more minutes. Turn the steaks over and repeat on the other side.) Squeeze lemon over each steak and serve hot.