A take on the Lugar approach. Entirely about process and runs contrary to everything you have ever learned. This is ideal as a shared appetizer since its so rich and flavorful.
Ingredients:
- Prime NY steak on the very thick side, at least a 20 oz’er
- 1.5 tablespoons salt
- approx 3 cloves of garlic (1 tablespoon+ when mashed)
- 3 tablespoons melted butter
- 1 tablespoon+ Worcestershire
Process:
- Crust your steak with coarse salt and pepper. Room temperature it for 6 to 8 hours. This is key, nothing will go bad….don’t believe the vegans
- Create the butter sauce by mixing the melted butter with the garlic and Worcestershire. I create the paste by pressing garlic then mashing it with about a teaspoon of salt with the side of a knife.
- Get your grill to at least 550 degrees by turning on all your burners (back+sear+grill)
- Put the steak down on the very hot grill. I always use the sear side of the grill. It will start to burn and smoke immediately since fat is dropping straight into fire. Look away.
- At the same time put a cast iron on the cooler (still super hot) part of grill to prime it
- Do about 60-90 seconds each side. Then pull off, it will still be rare inside and ideally charred on outside with a lot of that fat rendered/burned the hell off.
- Put steak on a cutting board and cut in 1/2″ to 3/4″ strips. but keep the steak pressed together when you are done cutting.
- Transfer the steak in one “piece” to the cast iron skillet which you are treating very carefully and have taken off the grill
- Spoon the butter into crevasses of the held together slices and put back on the closed grill that we need to be 550-600 .
- Cook for about a minute. Its cooking very fast at this point because it’s already hot and the grill/oven is super hot. Check the doneness visually by looking at / cutting into a piece. Pull when still between rare and medium rare (closer to barely rare) because it’s still going to cook
- Pull quickly out of skillet and onto a serving platter. Spoon butter from the pan back into those crevasses.
Do: room temp the steak, use very thick steak
Don’t: Overcook or under-char
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