Chargrilled Steak Recipe

Bring to room temperature

Remove steaks from the refrigerator 30–45 minutes before cooking so they come to room temperature. Pat both sides dry with paper towels to ensure good sear.

Prepare marinade

In a small bowl whisk together 2 tbs olive oil, 1 tbs soy sauce, 1 tsp Worcestershire sauce, minced garlic, chopped rosemary, thyme, 1.5 tsp kosher salt and 1 tsp freshly ground black pepper until combined.

Marinate steaks

Place steaks in a shallow dish or zip-top bag. Pour marinade over steaks and rub to coat evenly. Let rest at room temperature for 20–30 minutes (or refrigerate up to 2 hours, then bring back to room temperature before cooking).

Preheat chargrill

Preheat a gas or charcoal grill to high heat (about 450–550°F / 230–290°C). If using a cast-iron pan, preheat over high heat until smoking hot. Oil the grill grates or pan lightly with a high smoke-point oil.

Season just before cooking

If marinade was brief, lightly season both sides with a small additional pinch of salt and pepper just before placing on the grill to enhance crust formation.

Chargrill steaks

Place steaks on the hottest part of the grill. For a 1-inch (2.5 cm) thick steak: cook 4–5 minutes per side for medium-rare (adjust time for thickness and desired doneness). Avoid pressing down on the steaks. For crosshatch grill marks, rotate steaks 45° halfway through each side's cooking time.

Check doneness

Use an instant-read thermometer: 125°F (52°C) for rare, 130–135°F (54–57°C) for medium-rare, 140–145°F (60–63°C) for medium. Remember temperature will rise a few degrees while resting.

Rest the steaks

Transfer steaks to a warm plate or cutting board and tent loosely with foil. Rest for 5–10 minutes to allow juices to redistribute.

Make compound butter

While steaks rest, combine 2 tbs softened unsalted butter, 1 tbs finely chopped parsley, 1/2 tsp lemon zest and 1/4 tsp salt in a small bowl. Mix until smooth and slightly fluffy.

Top steaks

Place a spoonful or pat of the compound butter on each hot steak just before serving so it melts over the meat, adding gloss and flavor.

Slice steaks against the grain and serve immediately with any accumulated juices spooned over. Garnish with extra parsley if desired.