Ingredients
Serves: 2
1 cup packed basil leaves
1 cup packed flat-leaf parsley leaves
2 tbsp. packed fresh oregano leaves
1 tbsp. packed fresh rosemary leaves
1 tbsp. packed fresh thyme leaves
1 tbsp. packed fresh tarragon leaves
2 cloves garlic, minced
3/4 cup plus 2 tbsp. extra-virgin olive oil
Kosher salt and freshly ground black pepper, to taste
1 (24 oz.) 2"–3"-thick rib-eye, strip, or porterhouse steak
Preparation
