Recipe Detail

Grilled Steak with Board Dressing

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Number of Servings:


  1. 4 - to 6 bone-in or boneless rib-eye, T-bone, and/or strip steaks cut over 1 inch
  2. - sea salt or kosher salt
  3. - freshly ground black pepper
  4. 1/4 cups - olive oil
  5. 4 tablespoons - unsalted butter
  6. 10 cloves - garlic crushed
  7. 1/4 cups - finely chopped savory herbs such as rosemary, thyme, marjoram, oregano, and/or sage
  8. 6 tablespoons - olive oil
  9. 2 tablespoons - fresh flat-leaf parsley finely chopped
  10. - freshly ground black pepper to taste


1. Generously season the steaks with salt and pepper. Press in the seasoning and dab the meat onto the board to collect any excess. Glisten the meat with canola oil, using the first steak to brush the oil onto the others.

2. Preheat BBQ grill to medium-high heat.

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

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

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

6. When steaks are nicely caramelized and charred on both sides, approximately 15 to 25 minutes total, they are done. (You can check temp with instant-red thermometer; steaks should register 125 degrees F). Remove steaks from grill and allow to rest for 2 minutes.

7. Combine board dressing ingredients, then pour onto a cutting board and slice the steaks, turning to coat the slices.

*When steaks come off the grill all charred and gorgeous, it will 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.


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