Ingredients

cup packed basil leaves

1 cup packed flat-leaf parsley leaves

2 tbsp. packed fresh oregano leaves

1 tbsp. packed fresh rosemary leaves

1 tbsp. packed fresh thyme leaves

1 tbsp. packed fresh tarragon leaves

2 cloves garlic, minced

3⁄4 cup plus 2 tbsp. extra-virgin olive oil

Kosher salt and freshly ground black pepper, to taste

1 24 oz. 2"-3"-thick rib-eye, strip, or porterhouse steak

Preparation

  1. Put the herbs and garlic on a cutting board and finely chop together with a large knife. Transfer herb mixture to a small bowl and stir in 3⁄4 cup oil. Season herb sauce with salt and pepper, cover with plastic wrap, and set aside for at least 1 hour to let the flavors meld. Meanwhile, put steak on a plate; season generously with salt and pepper and rub with the remaining oil.

  2. Build a medium-hot fire in a charcoal grill or heat a gas grill to medium-high. (Alternatively, heat an oiled grill pan over medium-high heat.) Cook steak, flipping once, until browned and cooked to desired doneness, 8-10 minutes for medium rare. Transfer steak to a platter and let rest for 5 minutes. Slice steak against the grain and spoon some reserved sauce over top.