Ingredients Jump to Instructions ↓

  1. 4 double-cut veal chops, about 2-inches each olive oil Kosher salt freshly ground black pepper

  2. 1/2 stick butter, melted

  3. 5 cloves garlic, minced

  4. 2 sprigs fresh oregano

  5. 2 lemons, cut into quarters fleur de sel

Instructions Jump to Ingredients ↑

  1. Take veal chops from refrigerator, roll each chop in paper towels to remove excess moisture and let come to room temperature. Just before grilling, brush all over with olive oil. Season with salt and pepper. Place chops directly on the cooking grate, over high heat to sear, about 3-4 minutes on each side. To make a cross-hatch pattern, rotate each chop 1/4-turn the right after 2 minutes, and let sear for 2 minutes more. Turn over and repeat on other side. Once the chop is seared on the other side, turn burners off or move chops away from any direct flame (indirect heat) and continue cooking for 10-15 minutes more or until it is medium rare on the inside.


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