Ingredients:

  • 1 (12-16 ounce) steak, about 1-1.5 inch thick (Ribeye, New York Strip, or Filet Mignon recommended)
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 1 sprig fresh rosemary (optional)
  • 1 sprig fresh thyme (optional)

Instructions:

  1. Pat the steak dry with paper towels. Season generously with salt and pepper. Drizzle with olive oil. Let sit at room temperature for 30-60 minutes.
  2. Clean and preheat the grill to medium-high heat (about 450-500°F / 230-260°C). For charcoal, ensure coals are evenly distributed.
  3. Place the steak on the hottest part of the grill grates. Sear for 2-3 minutes per side, until a deep brown crust forms.
  4. Move the steak to a cooler part of the grill (or reduce the heat). Continue cooking, flipping occasionally, until the internal temperature reaches your desired doneness.
  5. In the last minute of cooking, add butter, minced garlic, rosemary and thyme to the top of the steak. Tilt the grill slightly and spoon the melted butter over the steak for additional flavor.
  6. Remove the steak from the grill and place it on a plate. Tent loosely with foil and let it rest for at least 10 minutes.
  7. Slice the steak against the grain. Serve immediately.