Grilled New York Steak With a Wonderful Herb Sauce...

There's a few of tricks to cooking a really good steak.  The first one is to take the meat out of the refrigerator an hour before you start to cook, as this brings the meat up to room temperture.  Whether you're cooking beef, pork, lamb, chicken or fish, the same applies, you just have to make sure the product is fresh!

The second trick is not to season too early, salt can dry out the meat.  The third trick is to have your grill, pan, oven or barbecue hot!  And the last trick is, after cooking, let it rest for 5-10 minutes before slicing or plating.  When the meat is cooked and rested, then slice and serve on hot plates.

Alright then, let's make the best herb sauce ever!  You will need to make this an hour or so before you serve.  I used three different types of thyme because I have a large herb garden, you just need one.   Lemon thyme is a big plus if you have it.  But they must all be fresh, not dried.

Recipe for two:
Start with a nice handful of fresh thyme, rosemary, tarragon and basil
4 cloves garlic
2 tablespoons olive oil

Pick the leaves off all the stems and remove any woody parts.  Peel and rough chop the garlic.  Place the herbs and garlic on a cutting board and chop together until finely chopped, this infuses the flavors of the herbs and garlic together.  Move to a small bowl or ramekin and add oil.  Let sit for an hour or two...

We served our meat with roasted cauliflower and sauteed onion, celeriac and sweet potato.  Recipes to follow on my next posts.

Bon Appetit!