Why baste your steak with fish sauce? It’s called umami. Get into it. Rub steak with ¼ cup oil; season with salt and sprinkle with pepper (it should nearly cover both sides). Let sit at room temperature 30 minutes. For an over-the-top dinner menu, serve with arugula with Italian plums, Romano bean salad, paccheri with shellfish, grilled red mullet, and brioche au rhum. We said over-the-top.
Recipe information
Yield
8 servings
Ingredients
2
½
3
2
¼
2
Preparation
Step 1
Rub steak with ¼ cup oil; season with salt and sprinkle with pepper (it should nearly cover both sides). Let sit at room temperature 30 minutes.
Step 2
Mix garlic, fish sauce, herbs, and remaining ¼ cup oil in a small bowl.
Step 3
Prepare a grill for medium-high indirect heat (for a gas grill, leave one or two burners off; for a charcoal grill, bank coals on one side of grill). Grill steaks over direct heat until nicely charred, about 2 minutes per side. Move steaks over indirect heat and continue grilling, basting with fish sauce mixture, until browned all over, about 5 minutes per side. An instant-read thermometer inserted into the thickest part of steaks should register 120° for rare; temperature will rise to 125° (or medium-rare) as they rest. Transfer to a cutting board and let rest 20 minutes before slicing against the grain.