Cookbook:Herb Grilled Strip Steaks

Ingredients

 * 1 ea. (14 ounces) strip steak
 * 1 ¼ tsp rosemary, minced
 * 2 tsp thyme, minced
 * 1 tbsp finely-chopped flat-leaf parsley
 * Salt
 * Freshly-ground black pepper
 * Extra-virgin olive oil
 * ½ cup soaked mesquite wood chips
 * 2 tsp vegetable oil

Special equipment

 * 4 ½ pounds charcoal briquets
 * A few sheets of newspaper

Procedure

 * 1) Brush steak with extra-virgin olive oil. Sprinkle with salt and freshly ground black pepper and press on the herbs. Bring to room temperature.
 * 2) Put charcoal in the top compartment of a large chimney.
 * 3) Moisten newspaper with vegetable oil. Wad up and place under charcoal compartment. Light and wait 15 minutes.
 * 4) Once coals have heated, spread out evenly in the bottom of a grill. Toss in mesquite chips.
 * 5) Grill steak over the hottest part of the grill for 1 ½ minutes. Rotate 90° and cook for another 1 ½ minutes. Flip and repeat this process on the other side.
 * 6) Move steak to a cooler part of the grill and cook, turning often, until desired doneness (140°F for medium rare, 155°F for medium, 165°F for toast).
 * 7) Remove and let rest for 7 minutes.
 * 8) Slice thinly across the grain on a bias. Serve warm.