Steak - Family Style

I started out with a couple of 2 inch thick NY Strips from my local butcher. When doing a family style steak like this, I get them thick. I don't need a 25 oz. steak for just myself. I didn't trim 'em - left all the fat on them.

I generously seasoned them with Kosher salt and fresh cracked pepper and put them on the grill on high heat.


I rotated them 90 degrees after a couple of minutes to get the criss-cross grill marks. After another couple of minutes, I turn the steak and turn off the heat directly under the steak. I finished the steak over indirect heat.

While the steak was cooking, I put some finely chopped garlic, fresh sage and fresh thyme in the bottom of a casserole dish - spread as evenly as I could.


Once the steaks were almost medium rare, I removed them and placed them directly on top of the garlic and herbs. I then drizzled the steaks with EVOO.


I flipped the steaks after 5 minutes, so that both sides of the steak spent time in contact with the herbs and garlic. After another 5 minutes of marinating in the EVOO, garlic, and herbs, I cut the steak and served it family style.


The fresh herbs and garlic give the steak a nice fresh pop of garlicky herbs. It's my favorite way to do a steak. Nice and simple, but so flavorful.