Rib-Eye, T-Bone, and Strip Steaks Cut Over One Inch

Preparation

1. Step 1

   Generously season the steaks with salt and pepper. Press in the seasoning, and dab the meat onto the board to collect any excess.

   Step 2

   Glisten the meat with canola oil, using the first steak to brush oil onto the others.

   Step 3

   Preheat the BBQ to medium-high.

   Step 4

   Combine the baste ingredients in a foil pan or heatproof pan and warm on the side of the grill.

   Step 5

   Put the meat on the well-oiled grill and cook until medium-rare (or cook to desired doneness).

   Step 6

   Baste regularly, stacking and/or flipping the meat if the flames get out of control.

   Step 7

   When the steaks are nicely caramelized and charred on both sides, approximately 15 to 25 minutes total, they are done. (You can check the temp with an instant-read thermometer if that is more comfortable; the steaks should register 125°F).

   Step 8

   Combine the board dressing ingredients.

   Step 9

   Let the steaks rest for 2 minutes, then pour the board dressing onto a cutting board and slice the steaks, turning to coat the slices.

2. Step 10

   *When steaks come off the grill looking all charred and gorgeous, it'll be tough to resist digging in right away. But letting them rest is essential. Otherwise, a lot of the lovely, tasty juices will spill out when you slice in.