Herb Grilled Strip Steaks

Introduction

This herb-crusted strip steak uses a chimney starter and mesquite smoke to build a deep crust in about 12 minutes of active grilling. The fresh rosemary, thyme, and parsley press directly onto the meat, creating an aromatic char that doesn’t require a marinade—you bring the steak to room temperature, season it, and grill.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Total Time: 22 minutes
• Servings: 1

Ingredients

• 1 ea. (14 ounces) strip steak
• 1 ¼ tsp rosemary, minced
• 2 tsp thyme, minced
• 1 tbsp finely-chopped flat-leaf parsley
• Salt
• Freshly-ground black pepper
• Extra-virgin olive oil
• ½ cup soaked mesquite wood chips
• 2 tsp vegetable oil

Instructions

1. Brush steak with extra-virgin olive oil. Sprinkle with salt and freshly ground black pepper and press on the herbs. Bring to room temperature.
2. Put charcoal in the top compartment of a large chimney.
3. Moisten newspaper with vegetable oil. Wad up and place under charcoal compartment. Light and wait 15 minutes.
4. Once coals have heated, spread out evenly in the bottom of a grill. Toss in mesquite chips.
5. Grill steak over the hottest part of the grill for 1 ½ minutes. Rotate 90° and cook for another 1 ½ minutes. Flip and repeat this process on the other side.
6. Move steak to a cooler part of the grill and cook, turning often, until desired doneness (140°F for medium rare, 155°F for medium, 165°F for toast).
7. Remove and let rest for 7 minutes.
8. Slice thinly across the grain on a bias. Serve warm.

Variations

Charred garlic butter finish: After the steak rests, top it with a knob of compound butter mixed with minced raw garlic. The residual heat melts the butter and softens the garlic without cooking it harsh.

Skip the mesquite: If you don’t have soaked wood chips on hand, omit them entirely. The steak will still develop a crust from the direct heat and charcoal; you’ll lose the smoky undertone but gain a cleaner herb flavor.

Double-herb crust: Replace the parsley with an equal amount of minced sage or oregano. Woody herbs intensify the char and pair well with the rosemary and thyme already in the blend.

Citrus zest boost: Add ½ teaspoon of finely grated lemon or orange zest to the herb mixture before pressing onto the steak. The zest brightens the smoke and adds a subtle aromatic layer.

Thicker steak, longer cook: If using a 2-inch strip steak (about 20 ounces), keep the sear timing the same but extend the medium-heat phase by 2–3 minutes, checking internal temperature more frequently to avoid overcooking.

Tips for Success

Bring the steak to room temperature before grilling. Cold meat won’t sear evenly; aim for about 20–30 minutes on the counter. This ensures the crust sets while the inside cooks to your target doneness.

Press herbs firmly onto the oil-brushed surface. If you sprinkle them gently, they’ll fall off into the fire. Pressing them into the oil helps them adhere and char rather than burn.

Use a chimney starter for even heat. Dumping pre-lit coals into your grill gives you consistent, predictable temperature. Spread them in a single layer for even heat distribution across the cooking grate.

Rotate 90° before flipping. This creates the crosshatch sear marks and ensures both sides of the steak spend time over the hottest part of the grill, building crust on both sides evenly.

Rest the steak for its full 7 minutes. Cutting into it immediately releases juices; resting allows muscle fibers to relax and reabsorb moisture, keeping the meat tender and juicy.

Storage and Reheating

This recipe is best eaten fresh off the grill. If you have leftovers, slice and refrigerate in an airtight container for up to 2 days. Reheat gently in a low oven (300°F) for 5–7 minutes, covered with foil, to warm through without drying out further. Cold sliced steak also works well in salads or sandwiches the next day.

FAQ

Can I use a regular grill without a chimney starter?

Yes. Light your charcoal directly in the grill grate using a long lighter or fire starter, wait until the coals are ash-gray and hot (about 15 minutes), then proceed with the recipe. A chimney starter just makes ignition cleaner and more reliable.

What if I don’t have mesquite chips?

Omit them. The steak will cook and develop a crust without wood smoke. If you want smoke flavor, substitute any soaked wood chips you have on hand—oak, hickory, or fruitwood all work well with beef.

How do I know when the steak reaches medium rare without a thermometer?

Use the touch test: press the fleshy part of your palm below your thumb (that’s rare), then press your index finger to your thumb (medium rare). Compare the firmness of your palm to the steak’s surface. It takes practice, but a thermometer is more reliable at 140°F internal temperature.

Can I make this on a stovetop or oven instead?

You can sear the steak in a cast-iron skillet over high heat for 3–4 minutes per side to build a crust, then finish in a 400°F oven until it reaches your target temperature. You’ll lose the wood smoke and the charred herb crust, but the meat will cook properly.