Source of Recipe
From "The Southern Living Party Cookbook" by Elizabeth Heiskell
"To ensure that your steak has a beautiful caramelized crust, dry the meat thoroughly before cooking. I have chef friends that take this step so seriously that they use a ShamWow towel to remove excess moisture. The lengths we will go to in order to achieve perfection are amazing!"
List of Ingredients
◦ 2 (1 ½- to 2-pound) bone-in rib-eye or porterhouse steaks (about 2 inches thick)
◦ Kosher salt and freshly ground black pepper
◦ 2 tablespoons vegetable oil
◦ 6 tablespoons butter
◦ 16 fresh herb sprigs (such as thyme, rosemary, and oregano)
◦ 6 cloves garlic, peeled and smashed
Preheat the grill to medium-high (400° to 450° F). Heat a large cast-iron skillet on the grill, covered with grill lid, 15 minutes. Sprinkle the steaks generously with salt and pepper.
Add the oil to the hot skillet. (The oil should smoke.) Using tongs, place the steaks in the skillet, and cook on the grill, uncovered, 10 minutes or until dark brown and crusty. Turn the steaks on the fatty edges in the skillet, holding upright with the tongs, and cook 2 minutes. Place the steak, uncooked sides down, in the skillet. Grill, covered with the grill lid, 8 to 10 minutes or to the desired degree of doneness. (We recommend an internal temperature of 120° to 125° F for medium-rare; the temperature will rise as the steak rests.)
Add the butter, herbs, and garlic to one side of the skillet, and cook 2 to 3 minutes or until the butter foams. Tilt the skillet slightly, and spoon the butter mixture over the steaks 20 times (being careful not to splatter). Transfer the steaks, herbs, and garlic to a platter; let stand for 5 to 10 minutes. Slice against the grain.
Serves 6 to 8