Grilled Steak

Serves 6

6 Snake River Farms Gold Label Ribeye Steaks
.5 cup Canola Oil
4 Tbsp Kosher Salt
2 Tbsp Course Ground Black Pepper
.25 Lb Butter
6 Sprigs Rosemary
10 Sprigs Thyme
Finishing Salt – Fleur De Sal or Maldon

Season beef liberally with kosher salt and thick cracked black pepper. Allow the salt to sit on the beef for 15 minutes before touching again. Allow griddle plate to heat on one side of the grill. Cover the griddle plate with canola oil, the oil should be smoking hot. Place beef on griddle plate and never allow the steak to stay in one place, continuously move the steak on one side until thoroughly caramelized and flip. Repeat on opposite side. Pull off of griddle onto a rack, cover with tempered butter, 4 sprigs of rosemary and 10 sprigs of thyme. Allow the beef to rest for 10 minutes. Place back on the hot spot of the grill, turning the steak every 30 seconds until the desired internal temperature is reached. Place back onto the rack, cover with herbs and butter again, then allow it to rest for another 6 minutes before slicing.

Truffle Chimichurri

Yield – 1⁄2 Quart

3 Tsp Tarragon – Fresh
7 Tsp Chives – Fresh
7 Tsp Parsley – Fresh
3 Tsp Chervil – Fresh
2 Tsp Minced Garlic
4 Tsp Minced Black Truffle
150g Canola Oil
110g Olive Oil
2 Tsp Salt
5 Tbsp Rice Wine Vinegar

Place garlic, black truffle, salt, canola oil, and all of the herbs into a food processor. Process until the herbs have broken down into a rough chop. Add the olive oil into the processor and allow the mixture to continue to blend for roughly a minute. Reserve the mixture in a cooler until right before serving. At the last minute add the vinegar, mix roughly with a spoon and drizzle on top of the sliced steak.