I was looking for a non-marinating recipe to use on a really good cut of beef. I thought this sounded perfect, but it really didn't add much to the steak than if I had grilled it as is. I didn't get much rosemary flavour, even though I used 2 fresh springs on each steak. It's probably my grilling technique...  -  29 Sep 2008

There is a reason this recipe is called Blakes "Best" Steak - it is wonderful! I prepared the steaks exactly as listed in the recipe - they were delicious! My son sometimes melts butter on steaks (ala Ruth Chris) - there was no butter needed on these steaks - and they were just as good (or even better) than what you get in a restaurant!  -  29 Sep 2008

Great flavour especially after adding a pat of butter to each piece of steak. My rosemary sprigs caught on fire which in turn made the steak a little well done, so next time I'll keep a closer eye on things! Made a great meal along with some fresh made french bread. Check out the Fabulous French bread recipe! Thanks again~  -  29 Sep 2008