Name: The Ultimate Grilled Steaks with Board Sauce
Prep time: 10 min
Cook time: 10 min
Total time: 40 min
Cuisine: American
Ingredients: 2 (12-ounce) ribeye or New York strip steaks, about 1 inch thick; 1 tablespoon kosher salt; 1 teaspoon black pepper; 2 tablespoons olive oil, for the steak; 1/4 cup extra-virgin olive oil, for the board sauce; 1/4 cup finely chopped fresh parsley; 2 tablespoons finely chopped fresh chives; 1 tablespoon finely chopped fresh rosemary; 2 cloves garlic, minced; 1 teaspoon red pepper flakes (optional); 1 tablespoon Dijon mustard; 1 tablespoon fresh lemon juice; Flaky sea salt, for finishing

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Why You’ll Love This Recipe

I love this recipe because it transforms a simple steak into a restaurant-quality meal with minimal effort. The magic of Grilled Steaks with Board Sauce lies in the board sauce, a mixture of fresh herbs, garlic, and oil that you spread on a cutting board, then roll the hot, grilled steak in it. This technique infuses every slice with incredible flavor and ensures the steak stays juicy and tender. It is my favorite way to cook steak for a special dinner or a casual weekend meal.

Ingredients

2 (12-ounce) ribeye or New York strip steaks, about 1 inch thick
1 tablespoon kosher salt
1 teaspoon black pepper
2 tablespoons olive oil, for the steak
1/4 cup extra-virgin olive oil, for the board sauce
1/4 cup finely chopped fresh parsley
2 tablespoons finely chopped fresh chives
1 tablespoon finely chopped fresh rosemary
2 cloves garlic, minced
1 teaspoon red pepper flakes (optional)
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
Flaky sea salt, for finishing

Directions

Start by taking the steaks out of the refrigerator about 30 minutes before cooking to let them come to room temperature. Pat the steaks dry with paper towels, then season generously on all sides with kosher salt and black pepper. Drizzle with 2 tablespoons of olive oil and rub it in. While the steaks rest, make the board sauce. In a small bowl, combine the extra-virgin olive oil, parsley, chives, rosemary, minced garlic, red pepper flakes if using, Dijon mustard, and lemon juice. Stir everything together until well blended. Set the board sauce aside.

Preheat your grill to high heat, around 450 to 500 degrees F. For a gas grill, this means preheating with the lid closed for about 10 minutes. For a charcoal grill, wait until the coals are covered with white ash. Place the seasoned steaks on the hottest part of the grill. Cook for 4 to 5 minutes per side for medium-rare, depending on thickness. Use a meat thermometer to check for doneness: 130 to 135 degrees F for medium-rare. Once the steaks reach your desired temperature, remove them from the grill and let them rest for 5 minutes.

While the steaks are resting, spread the prepared board sauce evenly over a large wooden cutting board or a platter. After the steaks have rested, place them directly onto the board sauce. Using tongs, roll the steaks in the sauce to coat all sides. Let the steaks sit on the board for another 2 to 3 minutes, allowing the sauce to meld with the juices. Slice the steaks against the grain into thick strips. Sprinkle with flaky sea salt and serve immediately. This is the heart of the Grilled Steaks with Board Sauce experience.

Servings and Timing

This recipe makes 2 servings. The total time is about 40 minutes, including 10 minutes of active prep, 10 minutes of grilling, and 20 minutes of resting and finishing.

Variations

You can easily adapt the board sauce to your taste. For a smoky twist, add 1 teaspoon of smoked paprika to the sauce. If you prefer a spicier kick, increase the red pepper flakes or add a dash of hot sauce. For a herb-forward version, swap the rosemary for thyme or oregano. You can also use this board sauce technique with other proteins like grilled chicken or lamb chops. For a complete meal, try serving these steaks alongside our Roasted Vegetable Medley or a simple Creamy Mashed Potatoes recipe.

Storage and Reheating

Store any leftover Grilled Steaks with Board Sauce in an airtight container in the refrigerator for up to 3 days. To reheat, place the steak slices in a skillet over medium heat with a splash of beef broth or water. Cover and cook for 2 to 3 minutes until warmed through. Avoid microwaving, as it can dry out the meat. The board sauce may separate when stored, but a quick stir will bring it back together.

FAQs

What is the best cut of steak for Grilled Steaks with Board Sauce?

I recommend using ribeye or New York strip steaks because they have good marbling, which keeps the meat juicy and flavorful. You can also use filet mignon or sirloin, but adjust the cooking time accordingly.

Can I make the board sauce ahead of time?

Yes, you can prepare the board sauce up to 2 days in advance. Store it in a sealed container in the refrigerator and let it come to room temperature before using it.

Do I need to use a wooden cutting board?

A wooden cutting board is ideal because it absorbs some of the sauce and adds flavor, but you can use any large platter or rimmed baking sheet. The key is to have a flat surface to spread the sauce on.

Can I cook the steaks in a pan instead of a grill?

Absolutely. You can sear the steaks in a cast-iron skillet over high heat for the same results. The board sauce technique works perfectly with pan-seared steaks as well. For more tips on grilling, check out this article on grilling techniques.

How do I know when the steak is done?

I always use a meat thermometer for accuracy. For medium-rare, aim for an internal temperature of 130 to 135 degrees F. For medium, go for 140 to 145 degrees F. Remember that the steak will continue to cook slightly while resting.

Conclusion

I hope you enjoy making this Grilled Steaks with Board Sauce as much as I do. It is a simple yet impressive way to elevate a classic steak dinner. The board sauce adds a burst of freshness that complements the rich, smoky flavor of the grilled meat perfectly. For more on the science of cooking steak, you can read about steak preparation. Give this recipe a try and let me know how it turns out.