Chef’s Note

“Cooking the perfect steak is a matter of taste. Over the years, I have been on a quest to master the science of making the perfect steak.But it is actually pretty simple if you just follow a few important steps. This is my version of the perfect restaurant quality steak. Try it and decide for yourself.”








  • 4 New York strip steaks, 1 inch thick (or thicker)
  • kosher salt
  • 12 cupunsalted butter
  • 1 teaspoongarlic juice or 1teaspoon minced garlic
  • 1 pinchdried basil leaves
  • 1 pinchdried rosemary
  • cracked black pepper (optional)
  • Directions

  • For basting sauce:
  • Melt unsalted butter. Combine with garlic juice, basil and rosemary. Blend well. Set in fridge, covered, and allow to marinate 24 hours or longer. Set sauce out and allow to warm naturally to room temperature.
  • Steak preparation:
  • Allow steaks to thaw to room temperature. Sprinkle each steak evenly on both sides with kosher salt and cracked black pepper (optional). NOTE: Kosher salt is the best tenderizer for steak and also serves as seasoning along with black pepper (optional).Allow steaks to marinate 15 minutes per 1/4 inch of steak thickness (1 inch thick = 1 hour). After marinating, rinse steaks thoroughly under mildly warm water and then pat steaks dry. Crack pepper over steaks lightly (optional). On high heat, grill steaks 2-3 minutes per side. Remove to indirect heat. Baste the top of the steak with the butter mixture. For medium rare, continue to grill 2-3 minutes per side. Medium 3-5 minutes per side. Medium well 5-7 minutes per side. Well done 7-10 minutes per side. Remove from grill and baste the opposite side of the steak with butter mixture before serving.
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