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Cedar Planked New York Steak with Rosemary and Honey


For the steak
  • 4 Double R Ranch New York steaks (10 ounces each)
  • 4 each, small Cedar Planks, soaked in water for 2-4 hours prior to using
  • Kosher salt for seasoning steak prior to grilling
  • Fresh ground black pepper for seasoning steak prior to grilling
For the Marinade
  • 1/2 cup California Olive Ranch extra virgin olive oil
  • 4-5 sprigs fresh rosemary, leaves only
  • 1/2 Tbs crushed red chile flakes
  • 1/2 Tbs fennel seed, finely ground
  • 6-8 cloves garlic, minced
  • Zest of 2 lemons
For the Honey Rosemary Sauce
  • 2 Tbs honey
  • 2 sprigs fresh rosemary, chopped
  • 1/4 cup cider vinegar
  • Cooking juices (reserved from steak while resting)
  • 1 garlic clove, sliced finely
  • Pinch Kosher salt
  • Pinch fresh ground black pepper
  • 1/2 cup California Olive Ranch extra virgin olive oil


  1. Combine marinade ingredients in mixing bowl. Dredge steaks through marinade, coating well. Marinate chilled up to 24 hours. Prior to grilling, allow to sit at room temperature for 1 hour.
  2. Prepare a medium hot gas/charcoal grill. Brush grilling surface clean; oil slightly to prevent sticking. Remove cedar planks from water. Place planks on grilling surface, heating until smoke begins.
  3. Remove steak from marinade, season with salt and pepper. Place onto grill, cook 2 1/2 minutes per side or until nicely marked. Transfer steak onto plank and finish cooking for 5-7 minutes.
  4. Remove steak and allow to rest for 4-5 minutes. Reserve any juices released from the steak.
  5. Prepare vinaigrette; warm honey and rosemary in the microwave for 10-15 seconds. Whisk in cider vinegar, seasonings, any reserved cooking juice; slowly whisk in California Olive Ranch extra virgin olive oil.
  6. Slice steaks on bias at a 45 degree angle. Transfer to serving platter; drizzle with Honey Rosemary Sauce.

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