Estate Dinners
Perfectly Grilled Steaks with Board Sauce(s)
The Strategy:
A beautifully grilled steak is magnificent on its own, but transferring it directly from the hot grill onto a rustic cutting board coated with fresh herbs and aromatics elevates it to an entirely new level. As the hot meat rests directly on top of the crushed garlic, rosemary, and melted butter, the heat of the steak warms the oils, creating an intoxicating, deeply flavorful "board sauce". When you slice the beef, those natural juices mingle with the herbaceous fat, creating absolute magic right on the board.
Ingredients
- 1 (12-ounce) ribeye steak, cut 2 inches thick
- 1 teaspoon kosher salt
- 1 teaspoon coarse black pepper
- 2 cloves garlic, grated
- 4 rosemary sprigs
- 4 thyme sprigs
- 1 tablespoon butter cut into tiny pieces
- 3 tablespoons olive oil
- 2 cloves garlic, grated
- 1 (1-inch) piece ginger, peeled and grated
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 3 tablespoons olive oil
- 2 cloves grated garlic
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon chopped fresh oregano
- ½ teaspoon crushed red pepper flakes
- 2 tablespoons red wine vinegar
- 3 tablespoons olive oil
Instructions
- Let the steak rest for 30 minutes at room temperature before cooking.
- Heat an outdoor grill (or indoor grill pan) to high heat. Season steak with salt and pepper.
- Lay the steak on the grill and cook (without moving it around) until you see a browned edge forming on the bottom, about 3 to 4 minutes. Flip and continue cooking for about 3 to 4 minutes more. Test for doneness. Medium-rare works best for this steak.
- Remove the steak from the grill and let it rest in the board sauce for 5 minutes before slicing into strips.
- Add the garlic, herbs, and butter to your board. Drizzle with olive oil and season with salt and pepper. Use the back of a spoon to mush everything around on the board. Use tongs to remove your hot steak from the grill and transfer it to the board. After a couple of secs, use the tongs to flip the steak so that the seasonings coat both sides. Cover with foil and let rest for 5 minutes. Remove the foil and slice the steaks into strips.
- Add the garlic and ginger to the board. Use the back of a spoon to combine. Drizzle with soy sauce, honey, and olive oil.
- Add the garlic, herbs, and red pepper flakes to the board. Use the back of a spoon to combine. Drizzle with vinegar and oil.
The full recipe lives in the Vault
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Make It “My Way”:
Make any steak board sauce your own! Rosemary and butter is a classic, but try swapping the herb for fresh tarragon, thyme, or even a handful of fresh mint. For a bolder board, add minced anchovy paste and a squeeze of fresh lemon alongside the garlic.
The Heart of the Table
The cutting board is the unsung hero of the kitchen, and presenting a steak directly on it invites a wonderful, communal informality to your gathering. It strips away the stiffness of plated meals and encourages guests to lean in, spear a piece of meat directly from the board, and drag it through the rich, herbaceous pools of fat and juice. It is an interactive, deeply satisfying way to share a meal with the people you love.
Neighborly Grace
- THE PRESENTATION: Do not transfer the sliced steak to a separate platter. Bring the entire heavy, rustic wooden cutting board directly to the center of the table. Ensure you provide crusty artisanal bread for your guests to mop up every last drop of the incredibly flavorful board sauce.
- THE POUR: A robust, peppery Malbec or a full-bodied Red Blend. The bold tannins will beautifully complement the char of the grilled ribeye and the intense, oily richness of the board sauce.
- THE VIBE: Communal, rustic, and effortlessly grand. Serving a premium steak directly on the cutting board creates a tactile, shared dining experience that feels both luxurious and wonderfully relaxed.
