Savory Herb-Crusted Grilled Steak

1. Prepare the grill

First, prepare your grill by preheating it. Make sure it’s clean by scrubbing it down with a wire brush and then oiling the grates lightly. This step is crucial as it ensures a non-stick surface and even cooking.

2. Create herb crust

While your grill is heating up, chop fresh herbs like thyme, oregano, marjoram, and rosemary, and mix them with coarse salt and fresh-ground black pepper. If you prefer, add a bit of olive oil to make a paste. Rub this mixture evenly over your steak an hour before grilling to let the flavors infuse.

3. Bring steak to room temperature

About 30 minutes to an hour before you grill, take your steak out of the fridge to bring it to room temperature. This step promotes even cooking throughout the meat and prevents the outside from overcooking while the inside remains cold.

4. Sear the steak

Once your grill is hot and ready, place the steak on the grate. Let it sear for about 2 to 3 minutes. If you want attractive crosshatched grill marks, rotate the steak 90 degrees and let it cook for another 2 to 3 minutes on that side.

5. Turn and cook the steak

After establishing those beautiful grill marks, turn the steak over. Allow it to cook for another 2 to 3 minutes, then rotate it to create crosshatch marks on this side as well. If your steak has a fat border, sear the fat for 1 to 2 minutes until it becomes crispy and flavorful.

6. Check for doneness

To check for doneness, use tongs or gently press with your index finger. A rare steak will feel soft, medium-rare will be springy, and well-done will be more resilient. Once you’ve achieved the desired doneness, remove the steak from the grill.

7. Let the steak rest

Finally, let the steak rest on a plate or cutting board. This resting period allows the residual heat to finish cooking the steak and helps the juices redistribute throughout the meat, ensuring a juicy bite every time.