A thick, well-marbled cut—a rib eye, strip, or porterhouse—works best for this olive oil- and herb-topped steak. The dish is based on one served by the Italian-born chef Cesare Casella at Salumeria Rosi in New York City. We featured it as part of Nancy Harmon Jenkins's The Essence of Olives.
- 1 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
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.
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.
Pairing Note: This rich steak calls out for a smoky red, such as Wild Oak Syrah 2006 from Sonoma, California