2 steaks of choice, cut about 1½" thick
Olive oil
Seasoning:
¾ Tbsp. rock salt
1½ tsp. ground black peppercorns
½ tsp. minced garlic
½ tsp. dried minced onion
1/8 tsp. red chili pepper flakes
Mix all ingredients together. Place in Ziploc bag, squeeze out air, and crush ingredients with rolling pin.
Herb Butter:
½ c. salted butter, softened to room temperature
1 Tbsp. rosemary
1 Tbsp. thyme
2 Tbsp. chopped parsley
1 garlic clove, pressed or minced
Add Herb Butter ingredients to a bowl and stir with a fork to combine. Scoop onto a sheet of plastic wrap. Wrap then shape into a thick log and refrigerate until firm.
Pat steaks dry with a paper towel. Drizzle each side lightly with oil. Season generously with the seasoning mix and rub into steaks (you should use most of the seasoning).
Prepare grill. You want to use a high heat. Sear steaks for 1½ minutes, keeping the lid closed when not flipping. Transfer steaks away from coals and continue cooking 7-10 minutes with the lid closed for medium or until preferred level of doneness. Remove steaks to a platter and allow to rest for at least 5 minutes. Top with herb butter slices and serve.
1st Place, Beef-Cut, Karen Meade, Goshen.