Clinched Strip Steak

Tie the herb sprigs around the handle of a wooden spoon, or a long-handled carving fork with kitchen twine.

Allow the steaks to come to room temperature, approximately 1 hour straight from the refrigerator.

Prepare a “mature and level” coal bed: lightly tamp the hot coals down to a uniform height of 4 to 6 inches. A cast-iron skillet or a roasting pan will serve you well for this task. If you like, place a clean thin grate or rack directly on the coals; the fire should be very hot.

Season the steaks on both sides with the seasoning blend, then lightly moisten your hands with water and work the seasonings into the meat. Allow to stand for 5 minutes to develop a “meat paste.”

Just before placing the meat on the coals (or grate), use a hair dryer or a piece of cardboard to fan the coals sufficiently to clear away bits of ash.

Using the herb brush, brush the steaks lightly with the butter baste. Put them on the grill grate or directly on the coals and cook, without moving them, for 2 minutes. Turn the steaks, baste lightly, and cook for 2 minutes, then repeat two more times, basting the steaks each time they are flipped.

Lean the steaks up against one another, on their sides, fat side down, and cook for 1 minute. Repeat on the other side (two sides in total), until the steaks reach an internal temperature of 110° to 115°F.

While the steaks cook, mix the olive oil, parsley, and salt and pepper to taste directly on the board. Finely chop the tip of the herb brush and mix the herbs into the dressing.

Transfer the steaks to the cutting board and turn them in the dressing to coat. Allow to rest for 5 minutes.

To serve, slice the steaks 1/2-in. thick, turning each slice in the dressing to coat, and arrange on plates. Pour some of the board juices over each serving and finishing with a sprinkling of salt.