Rib-Eye, T-Bone, and Strip Steaks Cut Over 1”
Updated February 23, 2016 
Serves12
Cooking Methodgrilling
CostSplurge
Total Timeunder 30 minutes
OccasionFamily Get-together
Recipe Coursemain course
Dietary Considerationdiabetic, egg-free, gluten-free, halal, kosher, lactose-free, low carb, peanut free, soy free, tree nut free
Equipmentgrill
Mealdinner
Taste and Texturegarlicky, herby, meaty, savory
Ingredients
- 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
- Tongs
- Bowl
- Covered shallow 4-quart pan
- Paring knife or microplane
- Cutting board
Instructions
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For the Baste:
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Combine all ingredients in a foil pan or heatproof pan and warm on the side of the grill.
For the Board Dressing:
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Combine all ingredients. This creates extra flavor on your cutting board.
Preparation:
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Generously season the steaks with salt and pepper. Press in the seasoning, and dab the meat onto the board to collect any excess.
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2. Glisten the meat with canola oil, using the first steak to brush oil onto the others.
Cooking Method:
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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).
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Baste regularly, stacking and/ or flipping the meat if the flames get out of control.
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When the steaks are nicely caramelized and charred on both sides, approximately
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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).
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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
