Extra virgin olive oil becomes the base for a savory “board sauce” when mixed with fresh herbs and the natural juices of the meat. Substitute bone-in beef rib eyes or tomahawk steaks if veal is unavailable.
- 2 tablespoons extra virgin olive oil, plus more for drizzling
- 2 garlic cloves, peeled and minced
- 1 tablespoon fresh rosemary leaves
- 1/4 cup fresh sage leaves
- Four 12-ounce veal rib chops, cut 1 inch thick
- Coarse salt (kosher or sea) and freshly ground black pepper
Light a charcoal grill. On a platter, mix the 2 tablespoons of olive oil with the garlic, rosemary and sage. Season the veal chops with salt and black pepper and drizzle generously with olive oil.
Grill the chops over moderately high heat, turning once, about 6 minutes per side for medium. Transfer the chops to the platter and turn to coat with the olive oil and herbs. Generously drizzle the veal with olive oil and let stand for 3 minutes, turning the chops a few times. Spoon the juices and oil over the chops and serve.
Serves 4—Recipe from Food and Wine, June 2007