Steak with Herb Sauce
A thick, well-marbled cut—a rib eye, strip, or porterhouse—works best for this olive oil– and herb-topped steak
1 cup packed basil leaves
1 cup packed flat-leaf parsley leaves
2 tbsp. packed fresh oregano leaves
1 tbsp. packed fresh rosemary leaves
1 tbsp. packed fresh thyme leaves
1 tbsp. packed fresh tarragon leaves
2 cloves garlic, minced
3⁄4 cup plus 2 tbsp. extra-virgin olive oil
Kosher salt and freshly ground black pepper, to taste
1 (24 oz.) 2"–3"-thick rib-eye, strip, or porterhouse steak
1. Put the herbs and garlic on a cutting board and finely chop together with a large knife. Transfer herb mixture to a small bowl and stir in 3⁄4 cup oil. Season herb sauce with salt and pepper, cover with plastic wrap, and set aside for at least 1 hour to let the flavors meld. Meanwhile, put steak on a plate; season generously with salt and pepper and rub with the remaining oil.
2. Build a medium-hot fire in a charcoal grill or heat a gas grill to medium-high. (Alternatively, heat an oiled grill pan over medium-high heat.) Cook steak, flipping once, until browned and cooked to desired doneness, 8–10 minutes for medium rare. Transfer steak to a platter and let rest for 5 minutes. Slice steak against the grain and spoon some reserved sauce over top.
Pairing Note: This rich steak calls out for a smoky red, such as Wild Oak Syrah 2006 from Sonoma, California