Ingredients:

  • 2 thick-cut Ribeye or New York Strip steaks (approx. 450g each)
  • 2 tsp Kosher salt
  • 1 tsp coarse black pepper
  • 1 tbsp avocado oil
  • 2 tbsp unsalted butter
  • 2 sprigs fresh rosemary or thyme
  • 1 clove garlic, smashed

Instructions:

  1. Pat your 2 thick cut Ribeye or New York Strip steaks completely dry with paper towels. Season both sides and the edges generously with 2 tsp Kosher salt. Place them on a wire rack over a tray and slide them into the fridge for 45 minutes.
  2. Fire up your gas grill. Turn one side to high and leave the other burners off. Close the lid and let it preheat for 15 minutes until the thermometer reads at least 500°F (260°C).
  3. Remove the steaks from the fridge. Rub them with 1 tbsp avocado oil and sprinkle with 1 tsp coarse black pepper. Don't add the pepper before the brine, as it can block the salt's path into the meat.
  4. Place the steaks directly over the lit burners. Grill for 3 mins until the meat releases easily from the grates with a dark crust. Flip and repeat for another 3 mins.
  5. Move the steaks to the unlit side of the grill. Close the lid. This indirect heat will finish the interior without burning the outside.
  6. Insert your thermometer into the thickest part of the steak. Cook for another 4-6 mins until the internal temperature reaches 130°F (54°C).
  7. While the steak is in its final minutes, place 2 tbsp unsalted butter, 2 sprigs fresh rosemary, and 1 smashed garlic clove into a small heat proof dish on the grill to melt and infuse.
  8. Transfer the steaks to a warm plate. Pour the infused herb butter over them. Let them sit, undisturbed, for 8-10 mins until the juices have redistributed throughout the meat.