STEAK OF CHOICE - RIBEYE, NEW YORK STRIP, T-BONE, ETC.
KOSHER SALT & GROUND BLACK PEPPER
At least 2 hours or up to 2 days before you'd like to make your grilled steak, prep the steak. If your steak has a fat cap or excess fat, use a paring knife trim it off. Liberally season all sides of the steak with kosher salt. Loosely wrap the steak in paper towel & place on a rack fitted in a rimmed baking sheet. Set in the coldest area of your fridge. 30 minutes before grilling the steak, remove from the refrigerator & allow it to come up to room temperature as the grill preheats.
Prepare your grill for indirect cooking, creating a zone of direct high heat & a second zone of indirect heat. If using a gas grill, begin preheating at least 15 minutes before grilling. If using charcoal, light the charcoal at least 30 minutes prior to grilling. Once preheated, clean the cooking surface by firmly brushing a wire brush over the grates.
As the grill preheats, build your herb brush for basting the grilled steak. Cut a piece of kitchen twine about 8-12 inches long. Arrange sprigs of rosemary & thyme side-by-side on a work surface - gather the herbs by the stem to create a bundle then tightly wrap the end with kitchen twine, tying the ends to secure. Set aside.
Once the grill is hot, place steaks on indirect heat side of grill. Place a skillet of butter & garlic on the indirect side of the grill, too. Close the grill lid & cook for 2-3 minutes per side or until an instant read thermometer registers at 90° F for medium rare.
Place steaks over direct heat to finish them off with a good char. Cook 90 seconds - 2 minutes per side, basting the steaks with butter occasionally as they cook. To baste, dip the prepared herb brush in melted garlic butter, letting excess drip back into skillet to avoid flare-ups. Temp the steaks often & transfer steaks to a plate once the internal temperature registers 115-120° F for medium-rare doneness.
Set the steaks aside to rest for 5-10 minutes, then carve & serve as desired. We think this grilled steak is wonderful as-is, finishing with just a touch of smoky finishing salt, but you can serve it with a vibrant sauce like chimichurri or pesto if desired. Enjoy!