Cookbook:Herb Grilled Strip Steaks

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Cookbook | Ingredients | Recipes

Ingredients[edit | edit source]

1 14-ounce strip steak 1 1/4 tsp rosemary, finely chopped 2 tsp thyme, finely chopped 1 tbsp finely chopped flat-leaf parsley Salt and freshly ground black pepper Extra-virgin olive oil 1/2 cup soaked mesquite wood chips 4 1/2 pounds charcoal briquets A few sheets of newspaper 2 tsp vegetable oil

Procedure[edit | edit source]

  1. Brush steak with extra-virgin olive oil. Sprinkle with salt and freshly ground black pepper and press in herbs. Bring to room temperature.
  2. Put charcoal in the top compartment of a large chimney.
  3. Moisten newspaper with vegetable oil. Wad up and place under charcoal compartment. Light and wait 15 minutes.
  4. Once coals have heated, spread out evenly in the bottom of the grill. Toss in mesquite chips.
  5. Grill steak over high 1 1/2 minutes. Twist 90° and cook for another 1 1/2 minutes. Flip and repeat 1 more time.
  6. Move steak to a cooler part of the grill and cook, turning often, until desired "doneness", 140° for medium rare, 155° for medium, 165° for toast.
  7. Remove and let rest for 7 minutes. Slice thinly across the grain on a bias. Serve warm.