Note: This recipe originally appeared in the Sept. 30, 2010 issue of Wine Spectator, "Matching Wine & Food.
• 1/3 cup olive oil
• 2 cloves garlic, peeled and crushed
• 1/3 cup Italian parsley leaves, chopped
• 3 to 4 sprigs each fresh thyme and rosemary
• 4 20-ounce, bone-in, prime dry-aged New York strip steaks, 1 3/4 to 2 inches thick
• Freshly ground black pepper
• Kosher salt
• 1/2 lemon
1. Combine the oil and garlic in a small saucepan, and warm over low heat for 2 minutes. Cool thoroughly, then add the parsley, thyme and rosemary. Divide the seasoned oil equally between 2 small bowls.
2. Brush the steaks with half of the seasoned oil. Let the steaks sit at room temperature for 10 to 20 minutes before grilling.
3. Make a charcoal fire in an outdoor grill, using hardwood, lump charcoal if possible, which gives a more wood-grilled flavor. The grill is ready when the charcoal has developed a gray ash.
4. Meanwhile, season the steaks lightly with pepper and liberally with salt (about 1/2 teaspoon per steak.) Put the steaks on the hottest area of the grill. Cook the steaks to desired doneness, allowing approximately 4 to 5 minutes per side for medium-rare. (This may vary, depending on the heat of the fire.)
5. After turning the steaks, brush (don't slather) them with marinade in the second bowl using a clean brush to prevent contamination. Move the steaks to a cooler section of the grill if cooking beyond medium-rare, to minimize excessive charring and flareups.
6. Check for doneness by pressing gently with a finger. The firmer steak feels, the more well-done the beef is. Medium-rare beef should give quite easily; more well-done beef offers more resistance. (It is helpful to check the springiness of the meat when raw to more easily gauge the degrees of springiness when cooked.)
7. When done, remove the steaks to a platter and tent with foil. Allow to rest for 5 minutes. Before serving, squeeze a little lemon juice over the steaks. Serves 4.