Grilled Entree Recipe

Bring to room temperature

Remove the steak from the refrigerator 30–45 minutes before cooking and pat dry with paper towels. This ensures even cooking.

Season

Generously season both sides of the steak with the kosher salt and freshly ground black pepper. Press the seasoning into the meat so it adheres.

Preheat grill

Preheat a gas or charcoal grill to high heat (450–550°F / 230–290°C) with one clean, well-oiled grate. If using a cast-iron pan on the stovetop, heat the pan over high heat until smoking.

Oil and sear

Brush the steak lightly with the neutral oil. Place steak on the hottest part of the grill. Sear for 3–4 minutes without moving to develop a good crust.

Flip and baste

Flip the steak and add the butter, smashed garlic cloves, and herb sprigs to the top of the steak (or into the pan if using cast iron). Continue grilling for another 3–4 minutes for medium-rare (internal temperature 125–130°F / 52–54°C). Adjust time for desired doneness: about 2–3 minutes per side for rare, 4–6 for medium.

Check temperature

Use an instant-read thermometer inserted into the thickest part of the steak to confirm doneness. For the target medium-rare: 125–130°F (52–54°C).

Rest

Transfer the steak to a cutting board and tent loosely with foil. Rest for 8–10 minutes so juices redistribute. While resting, the internal temperature will rise a few degrees.

Slice and serve

Slice the steak against the grain into 1/4-inch slices. Spoon any accumulated juices and any pan-basted butter and garlic over the slices. Serve immediately.

After removing the steak from the pan or when the grill is resting and a small skillet is available, heat a small skillet over medium heat and add 1 teaspoon neutral oil if needed. Add the minced shallot and sauté 1–2 minutes until translucent but not browned.

Deglaze the pan with the red wine (or 1 tablespoon beef stock if avoiding alcohol), scraping up browned bits. Allow the wine to reduce by half, about 1–2 minutes.

Add the remaining beef stock (about 2–3 tablespoons) and simmer until the sauce is reduced slightly and coats the back of a spoon, about 2–3 minutes.

Remove from heat and whisk in the cold butter, one piece at a time, to create a glossy emulsion. Season with salt and pepper to taste and stir in chopped parsley if using. Spoon sauce over sliced steak.

Prep vegetables

Toss trimmed asparagus, cherry tomatoes, and bell pepper strips in a bowl with olive oil, kosher salt, and black pepper so everything is evenly coated.

Grill vegetables

Place vegetables on the grill (use a grill basket or skewers for smaller items) over medium-high heat. Grill asparagus and pepper for 3–5 minutes, turning occasionally, until tender-crisp and charred in spots. Grill cherry tomatoes 2–3 minutes until blistered.

Finish and serve

Transfer vegetables to a platter, squeeze lemon wedges over them, adjust seasoning to taste, and serve alongside the sliced steak.