Ingredients
Equipment
Method
- Trim the steak by unrolling it and positioning it fat side up. Use a sharp paring knife to remove the fat cap and silverskin. Divide into 3 to 4 evenly sized pieces.
- Season the steak pieces with kosher salt on all surfaces, then place into a gallon-sized resealable bag.
- In a small bowl, combine olive oil, red wine vinegar, soy sauce, Worcestershire sauce, Dijon mustard, garlic, thyme, and rosemary. Whisk until emulsified.
- Pour marinade over steaks in the bag. Squeeze out air, seal, and massage to coat completely. Lay flat in refrigerator and marinate 2 to 12 hours, flipping once or twice.
- Thirty minutes before grilling, remove steaks from bag using tongs, allowing excess marinade to drip off. Place on a plate at room temperature.
- Prepare grill for high heat (at least 450°F) or preheat grill pan over medium-high heat until very hot.
- Pat steaks completely dry with paper towels, then season generously with ground pepper on all sides.
- Place steaks on grill in single layer with 1 to 2 inches between pieces. Cook undisturbed for 3 to 4 minutes until deep char forms.
- Flip steaks and grill 2 to 4 minutes on second side until internal temperature reaches 125 to 130°F for medium-rare.
- Transfer to cutting board and rest 10 minutes. Slice against the grain into half-inch pieces and serve immediately.
Notes
Use low sodium soy sauce if salt-sensitive. Pat steaks dry before grilling for proper browning. Don't crowd the grill to prevent steaming. Best at medium-rare (125°F) or medium (135°F). Carryover cooking raises temperature about 5°F during rest. Always slice against the grain for maximum tenderness.
