Ingredients:
- 1 really good boneless hanger (butcher’s) steak or New York strip, any size
- Flaky sea salt (Maldon) or other good sea salt
- Really good extra-virgin olive oil, for finishing
Instructions:
Prep: Heat a grill as hot as you can get it. Season the meat lightly with the salt.
Cook the steak: Char the meat over really hot direct heat for no more than a minute or two, then move the steak to indirect heat, close the lid, and cook until medium rare, or however you like your steak. Right when it comes off the grill, pour a lot of good olive oil over the steak, then sprinkle more salt on top. Let the steak sit for a few minutes, transfer it to a plate, then pour all of the good juices on the cutting board over the steak. Slice the steak and find somebody to share it with.
Credit Line: Excerpted from Phil’s Favorites: Recipes from Friends and Family to Make at Home. Copyright © 2025, Phil Rosenthal and Jenn Garbee. Photography Copyright © 2025 by Andrea D’Agosto and Richard Rosenthal. Reproduced by permission of Simon Element, an imprint of Simon & Schuster. All rights reserved.
Photo Credit: Andrea D’Agosto
