Ingredients
- 2 beef T-bone or porterhouse steaks, cut 1 inch thick
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons chopped fresh flat-leaf parsley
- 1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano, crushed
- 2 or 3 cloves garlic, minced
- 1/4 teaspoon kosher salt
- 1/4 teaspoon cayenne pepper
Directions
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For a charcoal grill, grill meat on the rack of an uncovered grill directly over medium coals. Grill for 10 to 12 minutes for medium-rare (145°F) or 12 to 15 minutes for medium doneness (160°F), turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place meat on grill rack over heat. Cover and grill as above.)
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Meanwhile, for sauce, stir together oil, parsley, oregano, garlic, salt, and cayenne pepper. Spoon sauce on top of the meat for the last 2 minutes of grilling.
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To broil: Preheat broiler. Place steaks on the unheated rack of a broiler pan. Broil 3 to 4 inches from heat until desired doneness, turning once. Allow 12 to 15 minutes for medium-rare (145°F) or 15 to 20 minutes for medium doneness (160°F). Spoon sauce on steaks for the last 2 minutes of broiling.