Ingredients
Directions
1. Sprinkle the raw steaks with 2 tsp of salt and 2 tsp of black pepper. Place the steaks in a glass baking dish and cover with saran wrap. Let the steak set in the refrigerator for 2 to 4 hours. (Seasoning ahead of time lets the salt penetrate deep into the meat, seasoning the steak all the way through.)2. Set the grill up for indirect high heat, 500°F. Using a gas grill, preheat the grill with all burners on high for 10 minutes, brush the grill clean, then turn half the burners off.
3. Start the steaks on indirect heat: Put the steaks on the grill over indirect heat, away from the lit burners. (Push a food thermometer into the middle of the steak from the side, keeping it away from the heat.) Close the lid and cook the steak, flipping once after 10 minutes, until the steak reaches an internal temperature of 115°F for medium-rare, about 15 minutes. (Cook to 105°F to 110°F for rare, 125°F for medium. Beyond that…buy a thinner steak and burn it over direct heat.)
4. Make the garlic and herb butter baste:
While the steak is cooking on indirect heat: Stir the oil, butter, garlic, herbs, and a pinch of salt and pepper in a microwave safe bowl. (I use a 2 cup pyrex measuring cup.) Microwave until the garlic starts to sizzle, about 1 minute.
5. Brush the steaks with the garlic and herb butter baste on the side facing up, digging into the baste to scoop up lots of the herb, garlic and butter mixture. (Remove your thermometer from the steak now)
6. Flip the steaks, basted side down, onto the side of the grill with direct heat. Immediately baste the second side of the steaks with the garlic, herb and butter baste. Sear the steaks with the lid open until they are browned on both sides, flipping often. This should take two to four minutes. The steaks will brown quickly; keep them moving, the dripping oil and butter may cause flareups.
7. Remove the steaks to a platter and baste them with any remaining garlic, herb and butter baste. Let the steaks set for ten minutes, then slice each steak into 2 sections and serve. You should have 4 total 16 ounce servings.
Inspired by DadCooksDinner.com