Four N.Y. strips cut two inches thick
Steak rub, or just salt and freshly cracked pepper
Basting butter (recipe below)
Board dressing (recipe below)
Set up grill with an elevated grate. Preheat to 500°F.
Season steaks with rub or salt and pepper and allow to come to room temperature for 30 minutes.
Grill steaks for two minutes on each side. Grill steaks on each of the four edges for one minute, using a brick wrapped in foil to support them, if needed. Continue to cook steaks, flipping them every minute and basting with the butter at every flip until internal temp reaches 95°F. Transfer steaks to a Concave board and baste, letting meat rest for five to10 minutes.
Remove elevated grate and return steaks to the grill, flipping and basting every 30 seconds until internal temperature is 115-125°F (rare to medium rare). Pour board dressing on board, move steaks to board, and loosely tent with foil for 10 minutes. Remove foil and carve steak, letting each slice fall into the pool of juices on the cutting board.
For basting butter:
2 sticks unsalted butter
1 Tbs. finely chopped parsley
1 Tbs. finely chopped thyme
5 garlic cloves crushed, peeled and minced
1⁄2 tsp. crushed red pepper flak
Mix all ingredients together in a bowl. For extra flavor, tie herbs together and use as a brush to brush over the meat.
For board dressing:
1/3 cup extra virgin olive oil/butter combination to taste
2 Tbs. finely chopped parsley and/or other favorite herbs
Fleur de sel (finishing salt) and ground pepper to taste
1 tsp. finely minced fresh garlic
Mix all ingredients together in a bowl.
