Rib-Eye, T-Bone, and Strip Steaks Cut Over One Inch
Perfectly grilled premium steaks seasoned with salt and pepper, basted with a flavorful herb and garlic mixture, and finished with a savory board dressing. This recipe yields restaurant-quality steaks with a beautiful char on the outside while maintaining juicy tenderness inside.
Ingredients
- •6 steaks rib-eye, T-bone, and/or strip steaks
- •2 tbsp sea salt or kosher salt
- •1 tbsp black pepper
- •2 tbsp canola oil
- •¼ cup olive oil
- •4 Tbsp unsalted butter
- •10 cloves garlic
- •¼ cup mixed herbs
- •6 Tbsp olive oil
- •2 Tbsp parsley
- •1 tsp sea salt
- •1 tsp black pepper
Cooking Instructions
- 1.
Generously season the steaks with salt and pepper. Press in the seasoning, and dab the meat onto the board to collect any excess.
5 min
- 2.
Glisten the meat with canola oil, using the first steak to brush oil onto the others.
2 min
- 3.
Preheat the BBQ to medium-high.
10 min
- 4.
Combine the baste ingredients in a foil pan or heatproof pan and warm on the side of the grill.
5 min
- 5.
Put the meat on the well-oiled grill and cook until medium-rare (or cook to desired doneness).
15 min
- 6.
Baste regularly, stacking and/or flipping the meat if the flames get out of control.
10 min
- 7.
When the steaks are nicely caramelized and charred on both sides, approximately 15 to 25 minutes total, they are done. (You can check the temp with an instant-read thermometer if that is more comfortable; the steaks should register 125°F).
25 min
- 8.
Combine the board dressing ingredients.
3 min
- 9.
Let the steaks rest for 2 minutes, then pour the board dressing onto a cutting board and slice the steaks, turning to coat the slices.
5 min
- 10.
*When steaks come off the grill looking all charred and gorgeous, it'll be tough to resist digging in right away. But letting them rest is essential. Otherwise, a lot of the lovely, tasty juices will spill out when you slice in.
2 min
