Description
My award-winning steak - thick bone-in ribeyes, dry brined, seared over charcoal and basted with garlic herb butter using an herb brush.
Ingredients
Steaks
- 2 bone-in ribeye steaks, 1 1/4 to 1 1/2 inches thick (about 1 1/4 to 1 1/2 pounds each)
- 1 clove garlic, peeled and halved
- 3 teaspoons kosher salt
- 1 teaspoon coarsely ground black pepper
Mediterranean Herb Butter
- 4 tablespoons unsalted butter
- 2 cloves garlic, minced or pressed
- 2 teaspoons minced fresh thyme leaves
- 1 teaspoon minced fresh rosemary leaves
- Pinch of kosher salt
- Pinch of freshly ground black pepper
For Basting and Serving
- 1 bunch fresh thyme and a couple of rosemary sprigs, tied at the stems (for an herb basting brush)
- Fleur de sel, Maldon, or other large, flaky salt
Instructions
- Pre-salt the steaks: One hour before cooking, rub the cut garlic clove over the bone and the meat of the steaks. Sprinkle each side with about 3/4 teaspoon of kosher salt, pat it in, and let rest at room temperature. (If you can't salt at least 30 minutes ahead, wait and salt just before grilling.)
- Prepare the grill: Set up your grill for indirect medium-high heat. On a charcoal kettle, light a chimney 3/4 full of charcoal, and when it's covered with ash, spread it over one side of the grate. Brush the grate clean.
- Make the herb butter and brush: Put the herb butter ingredients in a small bowl, and microwave until the butter melts and the garlic starts to sizzle, then stir. Tie the thyme and rosemary sprigs together at the stems to make a basting brush.
- Sear the steaks: Pat the steaks dry, and sprinkle with the pepper. Grill over the coals, uncovered: 2 to 3 minutes, rotate 90 degrees, 2 to 3 minutes, flip, 2 to 3 minutes, rotate 90 degrees, 2 to 3 minutes, until well browned on both sides.
- Finish over indirect heat: Move the steaks to the side without coals, and brush both sides with the herb butter. Check the temperature in the thickest part, away from the bone - you want 120°F to 125°F for medium-rare. If they're not done, cover the grill, and cook, checking, basting and flipping every 2 minutes, usually 2 to 6 minutes more.
- Rest and serve: Brush the serving platter with a little herb butter, set the steaks on it, and brush them once more. Let rest for 10 minutes, sprinkle lightly with the flaky salt, and serve whole or sliced 1/2 inch thick off the bone.
Notes
Equipment: A charcoal grill (I use a Weber kettle) and a Weber chimney starter. If you don't make an herb brush, use a regular basting brush.
Doneness: Rare is 115°F to 120°F (2 minutes of indirect cooking); medium is 125°F to 130°F (5 to 10 minutes of indirect cooking). Well done is 150°F and up - just don't tell me about it.
1 1/4 inch steaks work best - you get the herb butter in every bite, and they're usually done after the searing step.
Why salt early: The salt pulls juices out of the steak at first, but after about 30 minutes the salt and juices are reabsorbed, seasoning the meat deeper. If you can't wait at least 30 minutes, salt just before grilling.
Other cuts: Any thick, tender, bone-in steak works - T-bones and porterhouses are good.
Herbs: Tarragon, chives, oregano or parsley all work in the herb butter. Go easy on the rosemary - it can overwhelm everything.
Gas grill: Preheat with all burners on high for 15 minutes, then leave one burner on high and turn the others off. Sear over the lit burner and finish next to it, with the lid down; expect the searing to take at least 3 minutes per rotation.
Easy steak: Skip the herb butter and basting, and salt just before cooking. Great steaks don't need anything else.
Prime beef is amazing in this recipe if you want to splurge.
Serve with a green salad with Dijon vinaigrette, grilled garlic bread, and a good Côtes du Rhône.
- Prep Time: 15 minutes
- Dry brine: 1 hour
- Cook Time: 20 minutes