Wednesday, May 31, 2017


1 cup packed basil leaves

·      1 cup packed flat-leaf parsley leaves

·      2 tbsp. packed fresh oregano leaves

·      1 tbsp. packed fresh rosemary leaves

·      1 tbsp. packed fresh thyme leaves

·      1 tbsp. packed fresh tarragon leaves

·      2 cloves garlic, minced

·      3⁄4 cup plus 2 tbsp. extra-virgin olive oil

·      Kosher salt and freshly ground black pepper, to taste

·      1 (24 oz.) 2"–3"-thick rib-eye, strip, or porterhouse steak



1.     Put the herbs and garlic on a cutting board and finely chop together with a large knife.

2.     Transfer herb mixture to a small bowl and stir in 3⁄4 cup oil.

3.     Season herb sauce with salt and pepper, cover with plastic wrap, and set aside for at least 1 hour to let the flavors meld. Meanwhile, put steak on a plate; season generously with salt and pepper and rub with the remaining oil.

4.     Build a medium-hot fire in a charcoal grill or heat a gas grill to medium-high. (Alternatively, heat an oiled grill pan over medium-high heat.) Cook steak, flipping once, until browned and cooked to desired doneness, 8–10 minutes for medium rare. Transfer steak to a platter and let rest for 5 minutes. Slice steak against the grain and spoon some reserved sauce over top.


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