Grilled Steak with Herb Brush
As I may have mentioned before, Mike is the grill master in our house. His steaks are awesome. So when he came to me with a new recipe and technique for grilling, I was skeptical that this method could be any better than his. But I’m always game to try something new. We were thrilled that this technique made the steaks more tender than his tried and true method. The most fun part for me was making an herb brush out of rosemary, thyme and sage. I just wrapped sprigs around a wooden spoon with cooking twine. He used the brush to baste the steaks while they were on the grill.
After seasoning the steak with a dry rub and herb butter, it’s ready for the grill. We used one fairly large bone-in rib eye. Place the steak on a hot grill and close the lid, cook for two minutes. Flip the steak and using your herb brush, baste. Close the lid and sear the other side for two minutes.
Next, continue cooking with the lid down as much as possible, flipping frequently and basting with butter each time you flip. Use a meat thermometer to get the doneness that you prefer. Normally he just turns the steak once but flipping frequently and basting really makes a difference.
Lastly let it rest on some lemon and olive oil and serve. The most tender steak I have eaten. We have since experimented with other cuts of meat Basting with butter, whether you use the herb brush or not, keeps the steak tender and gives it a wonderful flavor.Print
Grilled Steak with Herb Brush
- Yield: 2 1x
- Category: Entree
- 1 teaspoon garlic salt
- 1 teaspoon black pepper
- ¼ teaspoon cayenne pepper
- fresh thyme, rosemary and thyme
- 4 tablespoons butter
- 1 teaspoon crushed red pepper flakes
- 1 1 1/2 inch thick rib eye steak
- FINISHING DRESSING
- 1 tablespoon olive oil
- ½ teaspoon lemon zest
- salt and pepper
- Remove the steak from the refrigerator 1 hour before cooking, let it come to room temperature.
- Prepare the dry seasonings. Using kitchen twine, tie the herbs to a wooden spoon. Melt the butter and add red pepper flakes to butter along with some of the herbs from the herb brush.
- Heat a grill to high. Brush butter with herb brush over the steaks and sprinkle with dry seasoning, include the sides of the steak also.
- Place the steak on the grill and close the lid. Cook for about 2 minutes until it is well marked and has a light char. Flip the steak and brush with butter. Close lid and cook for 2 minutes.
- Continue cooking, flipping frequently and basting with butter each time, keeping the lid closed as much as possible.
- Use a meat thermometer 125º for rare, 130º for medium rare, 140º for medium. Remove and place on a baking dish to rest.
- Drizzle oil on a cutting board and add lemon zest and salt and pepper. Chop some of the herbs from the herb brush into the dressing. Place the steak on the dressing and pour some of the juices that have collected on the plate over the meat. Cut the meat and slice. Dredge the pieces in the dressing and serve.
- Serves two
- The Kitchn