This is a grill master's delight. This 3" to 3 1/2" steak can feed 3 to 4 and still leave some on the bone to gnaw.
- 1 3" T-Bone Steak
- 2 TBSP extra virgin olive oil
- 1 TBSP chopped fresh rosemary leaves
- 1 TBSP chopped fresh sage leaves
- 1 TBSP chopped fresh thyme leaves
- 1 1/2 TBSP freshly ground black pepper
- 1 TBSP kosher salt
- fresh parsley to garnish optional
Allow steak to come to room temperature, about 1 hour.
Combine rosemary, sage, thyme, salt and pepper with the olive oil and mix into a well-blended paste.
Coat the entire steak with the herb mix, including sides.
Heat grill to 450º to 500º.
Place steak on grill and cook until well charred, about 9 to 12 minutes on the first side and about 9 minutes on the second side.
Turn middle gas burner off and the front and back burners to medium (MOM - medium, off, medium) and cook for 15 to 20 minutes depending on thickness. Take off the grill when the internal temperature is about 128º; the steak will continue to cook while covered and resting for at least 5 minutes. For medium rare, you will want a rested steak at 135º.
Grill 1/2 coals 1/2 open.
Cook over coals for 9 to 12 minutes for side one and 9 minutes for side two.
Move steak to open grill and cook for 15 to 25 minutes depending on thickness and desired doneness. See above.