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Grilled Strip Steak
4 4-6 oz. strip steaks
1/4 c. olive oil; plus 1 tsp.
6-8 sprigs fresh thyme
4 cloves of garlic, chopped; plus 1 head
1 stick of butter
salt & pepper
Combine olive oil, leaves from 4-5 sprigs of thyme, chopped garlic and black pepper in a deep, shallow dish. Place steaks in the dish, rotating to coat them with olive oil and flavor on both sides. Cover and refrigerate overnight, or for a minimum of 30 minutes on the counter.
Cut the top off of the head of garlic, exposing the cloves. Add 1 tsp. olive oil to a small saucepan, and heat until very hot and shimmering. Place head of garlic, cut side down into oil and allow to sear.
Add the butter to the pan with the garlic and the remaining sprigs of thyme and heat over medium until the butter has melted.
Heat a grill to high heat, leaving 1 side cold. Season the steaks with salt on both sides.
Place steaks on the hot portion of the grill for about 4 minutes per side for medium-rare (depending on their thickness). If you want to create the classic grill hash marks like Chef Jesse, place the steaks on the grill at a slight angle. After about a minute and a half move them so they are at the opposite angle, but still cooking on the same side. Repeat this motion when you cook them on the other side.
After the steaks have reach your desired temperature, move them to the cold side of the grill and baste them on each side with the garlic butter. Close the grill and allow the steaks to rest for about 5 more minutes. Remove them from the grill to a plate, tent with foil and allow to rest on the counter for another 10 minutes.
Slice the steaks, serve with a fresh salad and remaining garlic butter.
Happy Father's Day!