High-Low Strip Steak

• Basting liquid:
• 1/4 cup extra-virgin olive oil
• 2 tablespoons grated fresh onion
• 1 tablespoon chopped fresh thyme
• 1 tablespoon sugar
• 1 tablespoon grated garlic
• 1 teaspoon unsalted butter
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon kosher salt
• 1/4 teaspoon crushed red pepper
• Remaining ingredients:
• 1 bunch thyme sprigs
• 1 bunch rosemary sprigs
• 1 bunch sage sprigs
• 1 1/2 teaspoons freshly ground black pepper, divided
• 3/4 teaspoon kosher salt, divided
• 1/2 teaspoon garlic salt
• 1/4 teaspoon ground red pepper
• 2 (1-pound) New York strip steaks, trimmed
• 2 tablespoons chopped fresh flat-leaf parsley
• 2 tablespoons extra-virgin olive oil

1. To prepare basting liquid, combine first 10 ingredients in a saucepan; bring to a simmer over medium heat. Remove from heat; refrigerate in an airtight container overnight or up to 2 days.
2. Preheat charcoal grill to high heat. Set up an elevated grill rack 18 inches above surface of coals, using a second grill rack set atop 2 stacks of 2 bricks each. Tie herb sprig bunches tightly to the handle of a long wooden spoon.
3. Combine 1 teaspoon black pepper, 1/2 teaspoon salt, garlic salt, and red pepper in a small bowl. Rub steaks with spice mixture; let stand 10 minutes. Place steaks on elevated grill rack; grill 3 minutes. Turn steaks; grill 3 minutes. Turn onto long edge; grill 3 minutes. Turn onto second long edge; grill 3 minutes or until thermometer registers 95u0b0. Remove steaks to a platter; baste with basting liquid using herb brush. Let stand 15 minutes. Maintain grill at medium-high heat.
4. Carefully remove elevated grill rack and bricks. Place steaks on lower grill rack. Grill steaks for 6 minutes or until desired degree of doneness, turning and basting every minute. Singe herbs on herb brush for 5 seconds after final basting. Finely chop herbs; reserve.
5. Combine parsley, 2 tablespoons oil, remaining 1/2 teaspoon black pepper, remaining 1/4 teaspoon salt, and reserved chopped herbs on a cutting board. Add steaks to oil mixture; turn to coat. Let stand 5 minutes. Cut steaks across grain into thin slices. Turn slices in board dressing to coat. Serve steaks with dressing.

basting liquid, extravirgin olive oil, onion, thyme, sugar, garlic, unsalted butter, worcestershire sauce, freshly ground black pepper, kosher salt, red pepper, remaining ingredients, thyme, rosemary sprigs, sage, freshly ground black pepper, kosher salt, garlic salt, ground red pepper, flatleaf, extravirgin olive oil

Taken from www.myrecipes.com/recipe/high-low-strip-steak (may not work)