Cookbook:Herb Grilled Strip Steaks
| Herb Grilled Strip Steaks | |
|---|---|
| Category | Beef recipes |
| Difficulty |  |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes
Ingredients
[edit | edit source]- 1 ea. (14 ounces) strip steak
- 1 ¼ tsp rosemary, minced
- 2 tsp thyme, minced
- 1 tbsp finely-chopped flat-leaf parsley
- Salt
- Freshly-ground black pepper
- Extra-virgin olive oil
- ½ cup soaked mesquite wood chips
- 2 tsp vegetable oil
Special equipment
[edit | edit source]- 4 ½ pounds charcoal briquets
- A few sheets of newspaper
Procedure
[edit | edit source]- Brush steak with extra-virgin olive oil. Sprinkle with salt and freshly ground black pepper and press on the herbs. Bring to room temperature.
- Put charcoal in the top compartment of a large chimney.
- Moisten newspaper with vegetable oil. Wad up and place under charcoal compartment. Light and wait 15 minutes.
- Once coals have heated, spread out evenly in the bottom of a grill. Toss in mesquite chips.
- Grill steak over the hottest part of the grill for 1 ½ minutes. Rotate 90° and cook for another 1 ½ minutes. Flip and repeat this process on the other side.
- Move steak to a cooler part of the grill and cook, turning often, until desired doneness (140°F for medium rare, 155°F for medium, 165°F for toast).
- Remove and let rest for 7 minutes.
- Slice thinly across the grain on a bias. Serve warm.