Grilled STRIP & Rosemary Medallions

INGREDIENTS:
-2 Pounds USDA Prime NY Strip Steak (1.25-1.5″ Thick)
-2-4 Sprigs Rosemary (De-Leaved & Chopped)
-2-4 Sprigs Thyme (Chopped)
-1-2 Tbspns Olive Oil
-1 Tbspn Ground Oregano
-1 Tbspn Butter (melted)
-Salt/Pepper & Ground Garlic Powder to Taste
-4-6 Wooden Skewers (soaked in water for 15-20minutes)

METHOD to the MADNESS:
-30-45 Minutes Prior to Pre-Heating your Grill, Remove Steaks from Cooler.
-15-20 Minutes Prior to Grilling, place Wooden Skewers into Glass of Water to Soak.
-Pre-Heat Grill to HIGH
-While Grill is Warming, Butterfly Steak by evenly running knife length-wise through the Meat.
-Apply Olive Oil over both sides of Steak & Season Liberally.
-Over top of Steak Evenly Spread Chopped Rosemary/Thyme & Sprigs of Rosemary.
-Length-wise… Roll the Steak Tightly over itself.
-Once Fully Rolled, Pin incrementally through the Steak with Wooden Skewers to Maintain Roll.

-NOW… Lay down that Steak Roll-up over those HOT Grill Grates & Lets the Flame do its Work!!
-Allow to Cook with Grill Top Close for 4-6 Minutes, or Until Golden in Color & Slightly Charred.
-Roll 1/2 Turn & Grill… 3-5 Min (135F): Med-Rare. 5-7 Min (140F): Med. 8-10 Min (150F): Med-Well.
-Transfer to Cutting Board, Remove Skewers, & Drizzle with Butter.
-Tent Foil over Steak Roll-up & Rest 5 Minutes.
-To Plate… Remove Rosemary Sprigs, Slice evenly Across Steak in equal Measurements, Creating “Medallions”.
-Serve & ENJOY!