4 (12 to 14 oz.) rib-eye steaks, about 1-inch thick
Kosher salt and coarsely ground black pepper
8 sprigs thyme
8 sprigs rosemary
8 sprigs flat-leaf parsley
8 sprigs tarragon
4 oz. unsalted butter, melted
1 clove garlic, chopped
Build a fire using oak, hickory, or pecan wood in your grill or fire pit. Let the fire burn down to a bed of ash-covered embers. Position a grate about 12 inches above the embers.
Season the steaks on both sides with salt and pepper. Use baker’s twine to tie the herb sprigs together to make a brush. Combine the butter and the chopped garlic in a small bowl. Place the steaks on the grate and grill them until they are golden brown, four to six minutes. Baste them frequently by dipping the herb brush in the melted butter and brushing it onto the steaks. Flip the steaks over and continue grilling them for three to four minutes more for medium-rare, five to seven minutes more for medium, or eight to 10 minutes more for medium-well. Transfer the steaks to a cutting board, cover them lightly with foil, and let them rest for 10 minutes before serving.
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