Barbecue Steak with Herb Sauce

A thick, well-marbled cut—rib eye, strip, or porterhouse—
works best for this olive oil and herb-topped steak and makes
for a luxurious meal.

 

 

Barbecue Steak with Herb Sauce (serves 2)

 

 

Ingredients

  • 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
  • 34 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

 

Preparation

  • Put the herbs and garlic on a cutting board and finely chop together with a large knife. Transfer herb mixture to a small bowl and stir in 3⁄4 cup oil. 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.
  • Build a medium-hot fire in a charcoal grill or heat a gas grill to medium-high. 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.

 

Serve with fresh tomato wedges.

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