Rib-Eye, T-Bone, and Strip Steaks Cut Over One Inch
- Preparing Time: -
- Total Time: -
- Served Person: Serves 8 to 12 people
- 4 tbsp unsalted butter
- 1/4 cup olive oil
- freshly ground black pepper
- freshly ground black pepper to taste
- 6 tbsp olive oil
- sea salt or kosher salt
- four-six bone-in or boneless rib-eye, t-bone, and/or strip steaks cut over 1"
- canola oil or vegetable oil
- 10 crushed garlic cloves
- 1/4 cup finely chopped savory herbs such as rosemary, thyme, marjoram, oregano, and/or sage
- 2 tbsp finely chopped fresh flat-leaf parsley
- sea or kosher salt to taste
- Carbohydrate 4 g(1%)
- Cholesterol 136 mg(45%)
- Fat 47 g(72%)
- Fiber 2 g(7%)
- Protein 30 g(60%)
- Saturated Fat 16 g(78%)
- Sodium 419 mg(17%)
- Calories 555
Preparation 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. Reprinted with permission from BBQ 25: The World's Most Flavorful Recipes—Now Made Foolproof by Adam Perry Lang, © 2010 HarperStudio
Preparation 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. Reprinted with permission from BBQ 25: The World's Most Flavorful Recipes—Now Made Foolproof by Adam Perry Lang, © 2010 HarperStudio
