Categories: Steak

Ingredients

• Kosher salt and black pepper
• 2 lb. bone-in rib eye or porterhouse steak
• 1 tbsp vegetable oil
• 3 tbsp butter
• 8 fresh herb sprigs (such as thyme, rosemary, and oregano)
• 3 garlic cloves, peeled and smashed

Directions

1. Preheat the grill to 400 to 450. Heat a 12-inch cast-iron skillet on grill, covered with grill lid, 15 minutes. Sprinkle salt and pepper generously over steak.

2. Add oil to skillet. (Oil should smoke.) Using tongs, place steak in skillet, and cook on grill, without grill lid, 10 minute or until dark brown and crusty. Turn steak on fatty edge in skillet, holding upright with tongs and cook 2 minutes. Place steak, uncooked side down, in skillet. Cook on grill, covered with grill lid, 8-10 minutes.

3. Add butter, herbs, and garlic to side of skillet, and cook 2-3 minutes or until butter foams. Tilt skillet slightly, and spoon butter mixture over steak 20 times. Transfer steak, herbs, and garlic to a platter; let stand for 5-10 minutes. Slice against the grain.

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