This is actually a two-part recipe. The first part is immediately below, and is a wonderful tip for the juiciest, most tender steak you will every grill. And it’s humorous because of the way Steamy Kitchen writes (what a hoot!) The second part comes with a picture, and is for any leftover bits of steak you want to use up the next day. Right, ’cause that always happens after you cook a juicy grilled steak. Dream on!
Grilled Steak with Garlic-Herb Butter
1. Buy a good sized Choice steak. I like mine 1.25 to 1.5 inches thick. Any cut of steak: Filet, Sirloin, Rib Eye, Porterhouse, T-Bone and NY Strip – they all work. Though, please remember to get steak that you’d normally buy to grill. Don’t go buying some weird cut like the cow armpit and expect it to taste just like a NY Strip. You can do this with steaks less than 1″, just really watch your timing. If your steak is already superbly marbled – cut back on your timing and your salt! The fattier (more marbled) the meat is, the faster the salt works its way through the meat.
2. Sprinkle 1/2 to 1 teaspoon of kosher/sea salt PER SIDE. For every inch thickness of steak, let sit at room temperature for 1 hour.
- Less than 1-inch steak: 30-45 minutes
- 1 inch thick steak: 1 hour
- 1.25 inch steak: 1 hour and 15 minutes
If you don’t have that much time — well then, add more salt, cut back the time it sits. It’s all related.
Thickness of meat : Amount of Salt : Time
And vice-versa, if you need to stretch your time, use less salt. Example: for steaks that are 1.25″ thick – I should salt for 1 hour 25 minutes. But if my timing works out that I’m not grilling for 2 hours – then I’ll cut back on the salt and let it sit for 2 hours.
If you want to salt for more than 2 hours or overnight – sprinkle the steak with 1/2 the amount of salt that I’ve instructed, cover with plastic wrap and refrigerate.
3. Rinse all salt off on both sides, pat very dry with paper towels on both sides <- that part is important. Season with fresh ground pepper (no more salt is needed). Grill to your liking. Top with Garlic-Herb Butter immediately to let it oooooze and aaaahhze all over the steak.
So now, get yourself some french bread and slice it crosswise into 1/2 inch slices, smear on some fresh goat cheese (chevre), pile on slivers of warm or room temperature steak, and top with slivers of pimento or roasted red pepper. Yuuuuuumsch!