Ingredients

Serves 8 to 12 people

　　Four-six bone-in or boneless rib-eye, T-bone, and/or strip steaks cut over 1"

　　Sea salt or kosher salt

　　Freshly ground black pepper

　　Canola oil or vegetable oil

　　

Baste:

1/4 cup olive oil

　　4 Tbsp unsalted butter

　　10 crushed garlic cloves

　　1/4 cup finely chopped savory herbs such as rosemary, thyme, marjoram, oregano, and/or sage

　　

Board Dressing:

6 Tbsp olive oil

　　2 Tbsp finely chopped fresh flat-leaf parsley

　　Sea or kosher salt to taste

　　Freshly ground black pepper to taste

　　

Step 1

Generously season the steaks with salt and pepper. Press in the seasoning, and dab the meat onto the board to collect any excess.

　　

Step 2

Glisten the meat with canola oil, using the first steak to brush oil onto the others.

　　

Step 3

Preheat the BBQ to medium-high.

　　

Step 4

Combine the baste ingredients in a foil pan or heatproof pan and warm on the side of the grill.

　　

Step 5

Put the meat on the well-oiled grill and cook until medium-rare (or cook to desired doneness).

　　

Step 6

Baste regularly, stacking and/or flipping the meat if the flames get out of control.

　　

Step 7

When the steaks are nicely caramelized and charred on both sides, approximately 15 to 25 minutes total, they are done. (You can check the temp with an instant-read thermometer if that is more comfortable; the steaks should register 125°F).

　　

Step 8

Combine the board dressing ingredients.

　　

Step 9

Let the steaks rest for 2 minutes, then pour the board dressing onto a cutting board and slice the steaks, turning to coat the slices.

　　

Step 10

*When steaks come off the grill looking all charred and gorgeous, it'll be tough to resist digging in right away. But letting them rest is essential. Otherwise, a lot of the lovely, tasty juices will spill out when you slice in.

　　Reprinted with permission from BBQ 25: The World's Most Flavorful Recipes—Now Made Foolproof by Adam Perry Lang, © 2010 HarperStudio