Chef Jamie Cantor Ginsburg has been one of L.A.’s favorite pastry chefs for well over a decade, making us swoon with her oreo-inspired Platino cookies and epic brownies. Jamie’s sweet little secret is that she’s an even better savory chef. We turned to her last week for an all-day photo session to capture her best summer entertaining recipes. Fire up the grill, folks- it’s steak time!
A good T-bone steak might set your wallet back, but since it’s a thick cut, you’re less at risk to overcook it. Here, Jamie marinates the steaks overnight in ingredients you’ve already got in the pantry.
50turns Freshly ground black pepper
1TbspFresh thyme leaves
Mix all of your marinade ingredients and rub onto steaks. Place in a bag and refrigerate overnight.
To grill, heat up your charcoal or gas grill. Let the meat sit out for 20-30 minutes before grilling.
Make sure your grates are clean and oiled, then sear on each side for 2-3 minutes. You'll want to cook the steaks over very high heat for the first 4-5 minutes, then move it to a slightly cooler spot on the grill until you reach your optimal temp (125F to 130F for medium rare).
Once finished, move your steak off the grill and let it rest for 10 minutes before serving.