I score the steak on both sides. With a very sharp knife I slice about an eighth of an inch into the steak in a grid pattern. This tenderizes and it adds flavor because I work the rub into the score marks.
Yield 4 or 5 servings, depending on size of steak
- Grind salt and spices and dried herbs with a mortar and pestle (or in a spice grinder). Set aside.
- Score both sides of the steak in a grid pattern. See the photo in the notes below. Sprinkle half the rub on top of the steak. Use your fingers to gently rub the mixture into the steak. Turn the steak over and repeat on the other side. Let the steak rest at room temperature for 30 minutes to an hour (for a wait of longer than an hour place the steak in the refrigerator, and remove it 30 minutes before cooking.)
- Preheat a grill pan over medium high heat, or a grill on the high setting. Brush the top of the steak with olive oil. Place on the grill/grill pan, oiled side down. After the steak is on the grill brush the top with olive oil. Cook for 4 to 6 minutes depending on thickness, and turn over. Cook on the second side until the temperature in the thickest part is 130 F for medium rare. Allow the steak to rest for 5 minutes before slicing very thin - on the bias - across the grain (see photo below). While the steak rests the internal temperature will go up an extra 5 degrees.
Andy Broder - KitchenThink