Ingredients
Directions
If you’re thinking about buying a barbecue, there are severals pros and cons of charcoal and gas grills that you can check out online. In my opinion, grilling using wood or charcoal briquettes does bring out more flavors and a pleasant smoky taste while gas grills do not contribute much in terms of flavors layering. Gas grills are just more convenient to use. To have the best of both worlds, use a combination grill. When shopping for quality steaks, always look for the USDA shield; USDA Prime or Choice.
Heat up barbecue. Place a skillet over the grill and melt butter and olive oil. Saute the crushed garlic along with the minced shallots and the herbs bouquet for about 6 minutes or until it turns light brown color. Set aside.
Leave steaks 2 to 4 hours on the counter; the internal temp of steaks should be around 60ºF/16ºC prior cooking. Pat dry steaks and brush both side with a high smoke point oil such as peanut, grape seed, canola or safflower oil. Season with salt. Avoid the use of olive oil and pepper; both will burn during grilling; not so wise. Get your barbecue ready. Medium rare steak ≈ 130ºF/55ºC
To enhance meat flavors throw a few more charcoal briquettes right before grilling. Place meat over red hot grill (greasing grill is not necessary; if the grill is clean and very hot the meat wont stick). Grill 6 minutes with the lid on. Flip the steaks and grill the other side 6 minutes more, covered. Remove the lid and brush the shallot mixture on both sides of the steaks using the herb bouquet. Transfer meat to the skillet along with remaining shallot mixture, season with fleur de sel or Maldon sea salt flakes and freshly ground black pepper. Let meat rest 10 minutes before serving. Enjoy!
