Rib-Eye, T-Bone, and Strip Steaks Cut Over 1”
Total Timeunder 30 minutes
Recipe Coursemain course
Dietary Considerationdiabetic, egg-free, gluten-free, halal, kosher, lactose-free, low carb, peanut free, soy free, tree nut free
Taste and Texturegarlicky, herby, meaty, savory
- Four–six bone-in or boneless rib-eye, T-bone, and/or strip steaks cut over 1"
- Sea salt or kosher salt
- Freshly ground black pepper
- Canola oil or vegetable oil
- ¼ cup olive oil
- 4 tablespoons unsalted butter
- 10 crushed garlic cloves
- Finely chopped savory herbs such as rosemary, thyme, marjoram, oregano, and/or sage (1/4 cup total)
- 6 tablespoons olive oil
- 2 tablespoons finely chopped fresh flat-leaf parsley
- Sea salt or kosher salt and freshly ground black pepper to taste
- Instant-read thermometer
- Slicing knife
- Covered shallow 4-quart pan
- Paring knife or microplane
- Cutting board
For the Baste:
Combine all ingredients in a foil pan or heatproof pan and warm on the side of the grill.
For the Board Dressing:
Combine all ingredients. This creates extra flavor on your cutting board.
Generously season the steaks with salt and pepper. Press in the seasoning, and dab the meat onto the board to collect any excess.
2. Glisten the meat with canola oil, using the first steak to brush oil onto the others.
Direct Grilling: Preheat the BBQ to medium-high. Put the meat on the well-oiled grill and cook until medium-rare (or cook to desired doneness).
Baste regularly, stacking and/ or flipping the meat if the flames get out of control.
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).
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.
2010 Adam Perry Lang