The most foolproof way to grill the best steak!
While cooking, I basted the steak in an herbed butter sauce.
The sauce added a fresh, light flavor that balanced the richness of the meat.
Simply Recipes / Nick Evans
It was the perfect main course for my Fourth of July party plans.
Which Cut of Steak Is Best for Grilling?
Because this cut has extensive fat marbling, it stays tender and tastes great after grilling.
Simply Recipes / Nick Evans
This being said, a big bone-in steak is an impressive sight and beautiful on a plate.
Bone in or bone removed, it’s up to you!
All of these are wonderful things to put on steaks, but I felt like it needed more.
Simply Recipes / Nick Evans
I settled on basting the steak with an herbed butter sauce.First, becausebutter.
Second, because I have an extensive herb garden and it didnt require a trip to the store.
It was pure deliciousness.
Simply Recipes / Nick Evans
The herbs added complexity without masking the meatiness of the steak.
He generously took my phone call while on tour promoting his most recent book release,Project Fire.
Charcoal or Gas Grill for Steak?
Simply Recipes / Nick Evans
Dont worryyou can still cook a great steak on a gas grill.
If using gas, fire up the lid, turn on the gas, and light the grill.
How Hot Should the Grill Be for Steak?
Simply Recipes / Nick Evans
It worked like a charm.
Raichlen suggests checking the temperature of the steak by inserting adigital meat thermometerthrough the side, not top down.
you could also use Eliseshandy dandy guide.
Nick Evans
I prefer to cook thicker steaks and share them rather than smaller, thinner individual steaks.
If you are a grilling novice, thicker steaks are also a little more forgiving.
In this recipe, Im aiming for medium to medium rare.
Nick Evans
Pat the steak dry with a paper towel.
This removes surface moisture and will help you achieve a good sear.
Season each side with salt and pepper and rub them in a bit.
Nick Evans
Put the steak in the fridge,uncovered, for at least an hour and up to 48 hours.
In a small saucepan, add butter, herbs, garlic, and shallots.
Melt over low heat.
Nick Evans
Do this at least 10 minutes before you are ready to put the steak on the grill.
The longer the herbs sit in the butter, the longer the flavors will infuse.
Gently reheat the butter to melt it again before you put the steaks on the grill.
Nick Evans
Prepare a charcoal grill for two-zone grilling, so half is hot and one half is warm.
Add the steak to the hottest side of the grill.
wrap up the lid and sear for 2 minutes.
initiate the lid, flip the steak, and baste it with the melted herb butter and herbs.
Cook for 2 additional minutes.
Flip the steak again and move it to a lower heat side.
Baste it again with butter.
Continue flipping and basting every two minutes for the next 6 minutes, closing the lid between each flip.
Baste it again with butter.
(Continue cooking for longer if you prefer your steak more well-done.)
Slice the steak against the grain.
Pour any remaining herb butter sauce over top and serve.
