Herb Grilled Strip Steaks
Herb Grilled Strip Steaks put a single 14 ounce strip steak over charcoal and mesquite smoke. The rosemary, thyme and parsley are pressed onto the oiled meat before cooking, so they form a fragrant crust against the hot grate. The quarter-turn sear marks the steak evenly, and moving it to a cooler spot lets it finish gently. A seven minute rest and thin slicing keep every piece tender.
Instructions
Brush the steak with extra-virgin olive oil, then sprinkle it with salt and freshly ground black pepper. Press the minced herbs onto the surface and let the steak come to room temperature.
Fill the top compartment of a large chimney starter with charcoal. Moisten newspaper with the vegetable oil, wad it up, and set it under the charcoal compartment. Light it and wait 15 minutes.
When the coals are hot, spread them evenly across the bottom of the grill and toss in the soaked mesquite chips.
Place the steak over the hottest part of the grill for 1 ½ minutes. Rotate it 90° and cook another 1 ½ minutes, then flip it and repeat on the other side.
Move the steak to a cooler part of the grill and keep cooking, turning often, until it reaches your preferred doneness: 140°F for medium rare, 155°F for medium, or 165°F for well done, which the source calls toast.
Take the steak off the grill and let it rest for 7 minutes.
Slice it thinly across the grain on a bias and serve warm.
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