Grilling, baste and board dressing tips by Adam Perry Lang via www.epicurious.com
Ingredients
135
- 1/4 cup olive oil
- 4 tablespoons unsalted butter
- 10 clove garlic crushed
- 1/4 cup finely chopped savory herbs such as rosemary, thyme, marjoram, oregano, and/or sage
136
- 6 tablespoons olive oil
- 2 tablespoons fresh flat-leaf parsely finely chopped
- Kosher salt to taste
- freshly ground black pepper to taste
Directions
- Generously season the steaks with salt and pepper. Press in the seasoning, and dab the meat onto the board to collect any excess.
- Glisten the meat with canola oil, using the first steak to brush oil onto the others.
- Preheat the BBQ to medium-high.
- Combine the baste ingredients in a foil pan or heatproof pan and warm on the side of the grill.
- 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).
- Combine the board dressing ingredients.
- 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.
*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.
