You love a great steak night, and you want results every time. Whether you fire up the grill, heat a cast-iron pan, or smoke on a plank, these 12 steak recipes for perfect cooking give you reliable methods and bold flavors you’ll reach for again.
Each recipe focuses on technique and taste. You’ll find pan-seared classics, grilled favorites, smoky board-cooked steaks, and bright, saucy options. The recipes include exact ingredients, clear step-by-step instructions, doneness tests, and resting times so you cook with confidence.
Pin the ones that match your mood—weekend celebration, quick weeknight, or a backyard BBQ. These steak recipes for perfect cooking help you nail texture, seasoning, and timing. Try a few, tweak to your taste, and keep this guide handy for your next steak dinner.
1. Steak Recipes for Perfect Cooking: Classic Pan-Seared Ribeye
This classic pan-seared ribeye is all about a crisp brown crust and juicy interior. The fat renders, the Maillard crust develops, and herb butter finishes it rich and glossy. It’s simple, fast, and deeply satisfying.
Expect bold beef flavor, crunchy edges, and a velvet center. It fits weeknight dinners and special meals alike. You’ll love it if you like hearty, beef-forward steaks with buttery finish. The aroma of thyme and browned butter fills the kitchen.
Ingredients
- 1 (16 oz) ribeye steak, 1 to 1.5 inches thick, at room temperature
- 1 tsp kosher salt
- 1 tsp freshly ground black pepper
- 2 tbsp neutral oil (canola or grapeseed)
- 3 tbsp unsalted butter, room temperature
- 3 cloves garlic, smashed
- 3 sprigs fresh thyme
- 1 sprig fresh rosemary
- 1 tsp smoked paprika
- 1 lemon, halved (for finishing)
- Optional: flaky sea salt for finishing
Instructions
- Pat the steak dry with paper towels. Season both sides with 1 tsp kosher salt, smoked paprika, and pepper.
- Heat a heavy cast-iron skillet over high heat until smoking hot, about 5 minutes.
- Add 2 tbsp oil and swirl. Lay steak away from you. Sear undisturbed 2.5–3 minutes until deep brown.
- Flip the steak and add 3 tbsp butter, smashed garlic, thyme, and rosemary.
- Tilt the pan and spoon melted butter over the steak continuously for 2.5–3 minutes. Use this basting to build flavor and crust.
- Check doneness with an instant-read thermometer: 120°F (49°C) for rare, 125–130°F (52–54°C) for medium-rare, 135°F (57°C) for medium.
- Transfer steak to a cutting board and rest 8–10 minutes tented loosely with foil. Resting lets juices redistribute.
- Slice against the grain, finish with a squeeze of lemon and flaky sea salt. Serve immediately.
How to Serve It
Serve on a warm plate with the garlic-herb butter spooned over slices. Garnish with thyme sprigs and lemon wedges. Pair with roasted potatoes or a crisp arugula salad and a full-bodied red wine. Leftovers keep 3 days in the fridge in an airtight container. Reheat gently in a skillet over low heat with a pat of butter to preserve juiciness. Great for a cozy dinner or a date-night centerpiece.
2. Grilled Dry-Aged Strip Steak with Herb Butter
This grilled dry-aged strip highlights intense beef flavor from dry-aging and open flame char. High heat creates grill marks and a smoky exterior while staying tender inside.
Expect smoky, nutty, and beefy notes with silky herb butter melting into the meat. It’s perfect for backyard BBQs or summer dinners. You’ll love it if you enjoy bold char and beef-forward texture. The scent of grilled steak and butter is irresistible.
Ingredients
- 2 (10–12 oz) strip steaks (New York strip), 1 inch thick, room temperature
- 1.5 tsp kosher salt
- 1 tsp freshly ground black pepper
- 2 tbsp vegetable oil
- 4 tbsp unsalted butter, cold
- 1 tbsp chopped fresh parsley
- 1 tbsp chopped fresh chives
- 1 tsp lemon zest
- 1 garlic clove, minced
- 1/2 tsp crushed red pepper flakes (optional)
- Wood charcoal or gas grill, cleaned and oiled
Instructions
- Preheat grill to high heat, about 500–550°F (260–288°C). Oil grates.
- Pat steaks dry and brush lightly with 2 tbsp oil. Season both sides with 1.5 tsp salt and pepper.
- Place steaks on the hottest part of the grill. Sear 3–4 minutes with lid open for cross-hatch marks.
- Rotate 90 degrees for grill marks and cook another 2 minutes. Flip and repeat on the other side.
- Check internal temperature: 125–130°F (52–54°C) for medium-rare. Move to cooler side if charring too fast.
- While steaks rest, combine 4 tbsp cold butter, parsley, chives, lemon zest, garlic, and red pepper flakes. Chill briefly.
- Remove steaks and rest 8 minutes loosely tented. Resting yields peak juiciness.
- Top each steak with a pat of herb butter before serving.
How to Serve It
Slice against the grain for the best bite. Plate with grilled asparagus or corn and roasted fingerling potatoes. Pair with a malbec or smoky IPA. Store leftover steak airtight for up to 3 days. Make herb butter ahead and freeze in logs for quick finishing. Great for summer grilling and special gatherings.
3. Steak Recipes for Perfect Cooking: Reverse-Sear Bone-In Ribeye
Reverse-searing a bone-in ribeye gives even cooking edge-to-edge and a blistered crust. Low-and-slow finishes in the oven, then a hot sear builds flavor.
Taste is rich and beefy, with caramelized crust and tender, consistent doneness. It’s ideal for thick steaks and celebratory meals. You’ll love it if you want controlled doneness and a show-stopping presentation. Smell of roasted beef and browned fat is mouthwatering.
Ingredients
- 1 (24–28 oz) bone-in ribeye, 2–2.5 inches thick, room temperature
- 2 tsp kosher salt
- 1.5 tsp freshly ground black pepper
- 1 tsp garlic powder
- 2 tbsp olive oil
- 4 tbsp unsalted butter
- 2 garlic cloves, smashed
- 4 sprigs fresh thyme
- 1 tsp Dijon mustard
- Optional: flaky sea salt for finishing
Instructions
- Preheat oven to 250°F (120°C). Place a wire rack on a baking sheet.
- Pat steak dry, season all over with 2 tsp salt, pepper, and garlic powder.
- Place steak on the rack and bake 20–35 minutes until internal temp reaches 115–120°F (46–49°C) for medium-rare.
- Heat a heavy skillet over high heat with 2 tbsp olive oil until shimmering.
- Sear steak 45–60 seconds per side until deep brown and edges crisp. Sear bone edges too.
- Lower heat, add 4 tbsp butter, smashed garlic, and thyme. Spoon butter over steak for 30 seconds to baste.
- Check internal temp: 125–130°F (52–54°C) for medium-rare. Adjust sear time for preferred doneness.
- Rest steak 10–12 minutes tented. Slice off bone, carve against the grain, and season with flaky salt.
How to Serve It
Serve on a warm platter with roasted root vegetables or creamy mashed potatoes. Garnish with herb sprigs and a pat of compound butter. Pair with Cabernet Sauvignon. Store carved steak in fridge up to 3 days. Reheat gently in a low oven with a splash of beef stock to avoid drying. Great for dinner parties and holiday roasts.
4. Garlic Butter Filet Mignon with Red Wine Reduction
Filet mignon delivers buttery tenderness and refined texture. The garlic butter adds rich aromatics while a red wine reduction brings bright acidity and depth.
Expect melt-in-your-mouth texture, garlic-kissed butter, and a silky sauce. It’s perfect for date night or celebration. You’ll love it if you prefer tender, lean cuts with elegant flavor. The sauce smells of wine and caramelized shallots.
Ingredients
- 2 (6 oz) filet mignon steaks, 1.5 inches thick, room temperature
- 1 tsp kosher salt
- 3/4 tsp freshly ground black pepper
- 2 tbsp olive oil
- 2 tbsp unsalted butter, room temperature
- 2 garlic cloves, minced
- 1 small shallot, finely chopped
- 1/2 cup dry red wine (cabernet or merlot)
- 1/2 cup low-sodium beef stock
- 1 tsp fresh thyme leaves
- 1 tsp cold butter (to finish sauce)
Instructions
- Preheat oven to 400°F (200°C). Heat oven-safe skillet over medium-high.
- Pat steaks dry and season with 1 tsp salt and 3/4 tsp pepper.
- Add 2 tbsp oil to skillet. Sear steaks 2.5 minutes per side until golden.
- Transfer skillet to oven and roast 4–6 minutes for medium-rare (125–130°F). Use thermometer.
- Remove steaks to rest 8 minutes loosely tented.
- In same skillet over medium heat, add shallot and cook 1–2 minutes until soft.
- Deglaze with 1/2 cup red wine, scraping brown bits. Reduce by half, about 3–4 minutes.
- Add 1/2 cup beef stock and 1 tsp thyme. Reduce to a glossy sauce, 3–5 minutes. Whisk in 1 tsp cold butter for shine.
- Finish steaks with minced garlic mixed into 2 tbsp room-temp butter, spread on top before serving.
How to Serve It
Plate each filet with a spoonful of red wine reduction. Garnish with thyme sprigs and cracked pepper. Serve with creamy potato gratin or sautéed green beans. Store sauce and steak separately in fridge up to 3 days. Reheat steak gently in a low oven. This dish suits romantic dinners and holiday menus.
5. Asian Marinated Flank Steak with Sesame Scallion Sauce
This Asian-marinated flank steak soaks up savory, sweet, and umami flavors. Quick grill or broil gives a smoky edge and tender slices. Sesame scallion sauce adds brightness and texture.
Flavor profile is soy-forward, tangy, slightly sweet, and nutty. It’s great for weeknights or casual gatherings. You’ll love it if you like bold marinades and thinly sliced steak. Aromas of soy, garlic, and toasted sesame fill the kitchen.
Ingredients
- 1.5 lb flank steak, trimmed and patted dry, room temperature
- 1/3 cup low-sodium soy sauce
- 2 tbsp rice vinegar
- 2 tbsp brown sugar
- 2 tbsp sesame oil
- 3 garlic cloves, minced
- 1 tbsp grated fresh ginger
- 1 tsp crushed red pepper
- 2 scallions, thinly sliced (for marinade)
- 2 tbsp toasted sesame seeds
- For Sesame Scallion Sauce: 1/4 cup sliced scallions, 2 tbsp neutral oil, 1 tbsp rice vinegar, 1 tbsp soy sauce, 1 tsp honey, 1 tsp sesame oil
Instructions
- In a bowl mix soy sauce, rice vinegar, brown sugar, sesame oil, garlic, ginger, and red pepper.
- Place flank steak in a zip-top bag with marinade and 2 sliced scallions. Marinate 2–4 hours in fridge, max 8 hours.
- Remove steak from fridge 30 minutes before cooking to reach room temp. Pat dry.
- Preheat grill to high, or broiler to high. Oil grates or pan.
- Grill steak 3–4 minutes per side for medium-rare, depending on thickness.
- Check with instant-read thermometer: 125–130°F (52–54°C) for medium-rare.
- Rest steak 8 minutes tented. Slice very thinly against the grain for tenderness.
- Whisk scallion sauce ingredients and drizzle over sliced steak. Sprinkle sesame seeds.
How to Serve It
Serve over steamed rice, in lettuce wraps, or with warm tortillas. Garnish with extra scallions and cilantro. Pair with cold beer or a Riesling. Store leftover steak 3 days refrigerated. Make marinade ahead and refrigerate for up to 48 hours. Great for weeknight dinners and casual Asian-inspired meals.
6. Cedar-Planked Smoked Strip Steak
Cooking on a cedar plank infuses subtle smoky, woody aromas while protecting the steak from direct flames. This method gives gentle smoke and a crisp exterior.
Expect delicate wood-smoke, nicely charred edges, and a juicy center. It’s perfect for backyard entertaining or a summer dinner. You’ll enjoy the mild cedar aroma combined with beefy flavor. The smell is warm and woodsy.
Ingredients
- 2 (10–12 oz) strip steaks, 1–1.25 inches thick, room temp
- 1 cedar plank (overnight soaked in water)
- 1.5 tsp kosher salt
- 1 tsp black pepper
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 1 tbsp fresh lemon juice
- 2 garlic cloves, minced
- 1 tsp smoked paprika
- Fresh parsley, chopped for garnish
Instructions
- Soak cedar plank in water for at least 2 hours, ideally overnight, weight the plank submerged.
- Preheat grill to medium-high, about 425°F (218°C).
- Pat steaks dry, drizzle 2 tbsp olive oil, and season with 1.5 tsp salt, pepper, and smoked paprika.
- Place soaked plank on grill until it smokes and forms a light char, about 3–5 minutes.
- Place steaks on plank and grill with lid closed for 4–6 minutes per side depending on thickness.
- Check internal temp: 125–130°F (52–54°C) for medium-rare.
- Remove steaks and rest 8 minutes. Melt 2 tbsp butter with lemon juice and garlic, spoon over steak.
- Garnish with parsley and slice across the grain.
How to Serve It
Serve directly on the cedar plank for rustic presentation. Pair with grilled vegetables and a light salad. Store leftovers airtight up to 3 days. Reheat gently under low heat. Cedar-planking is great for outdoor dinners and adds a smoky subtlety to your steak.
7. Steak Recipes for Perfect Cooking: Cast-Iron NY Strip with Peppercorn Crust
A peppercorn crust gives bold spice and crunch to a New York strip. Cast-iron searing develops a deep crust fast. The result is peppery, savory, and juicy.
Flavor profile is pepper-forward with a tender chew and crisp edges. This dish fits steak nights where you want punchy seasoning. You’ll love it if you enjoy heat and texture contrast. The aroma is toasty pepper and butter.
Ingredients
- 2 (10–12 oz) New York strip steaks, 1–1.25 inches thick, room temp
- 1.5 tsp kosher salt
- 2 tbsp coarsely crushed black peppercorns
- 2 tbsp neutral oil
- 3 tbsp unsalted butter, room temperature
- 2 garlic cloves, smashed
- 1 sprig fresh rosemary
- 1 tbsp Dijon mustard
- 1 tsp Worcestershire sauce
- Optional: sliced shallots for garnish
Instructions
- Pat steaks dry and coat both sides lightly with 1 tbsp Dijon mustard.
- Press crushed black peppercorns into both sides of steaks and season with 1.5 tsp salt.
- Heat cast-iron skillet over high heat until smoking. Add 2 tbsp oil.
- Sear steaks 3–4 minutes per side for medium-rare, creating a deep crust.
- Add 3 tbsp butter, smashed garlic, and rosemary, basting for 1–2 minutes.
- Check temp: 125–130°F (52–54°C) for medium-rare.
- Transfer steaks to a board and rest 8 minutes tented.
- Slice and garnish with sautéd shallots if desired.
How to Serve It
Serve with roasted Brussels sprouts or a potato gratin. Top with pan juices and a pat of butter. Pair with Syrah or bold ale. Store in fridge up to 3 days. Reheat gently in a skillet with a bit of butter. This crusted steak is great for bold-flavored dinners.
8. Southwest Skirt Steak Tacos with Quick Pico de Gallo
Skirt steak is thin, flavorful, and ideal for quick cooking. A southwest spice rub and high-heat sear lock in juices. Quick pico adds brightness and crunch.
Expect smoky, tangy, and slightly spicy flavors with tender slices. This fits casual weeknight meals and taco nights. You’ll love it if you enjoy bold spices and fresh toppings. The scent of cumin, lime, and grilled meat entices.
Ingredients
- 1.5 lb skirt steak, trimmed, room temp
- 1.5 tsp kosher salt
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp chili powder
- 1/2 tsp garlic powder
- 2 tbsp olive oil
- 8 small corn tortillas
- For Pico de Gallo: 2 tomatoes, diced; 1/4 cup red onion, diced; 1 jalapeño, seeded and diced; 2 tbsp cilantro, chopped; 1 lime, juiced; 1/2 tsp salt
- Lime wedges and cotija cheese, for serving
Instructions
- Combine cumin, smoked paprika, chili powder, garlic powder, and 1.5 tsp salt to make a rub.
- Pat steak dry, rub both sides with 2 tbsp olive oil and spice mix.
- Preheat grill or cast-iron skillet to high heat.
- Sear skirt steak 2–3 minutes per side for medium-rare. Skirt cooks fast.
- Remove and rest 6–8 minutes tented. Slice thinly against the grain.
- Mix pico ingredients and let sit 10 minutes to meld flavors.
- Warm tortillas on grill or skillet 30–60 seconds per side.
- Assemble tacos with steak slices, pico, cotija, cilantro, and lime.
How to Serve It
Serve family-style with bowls of toppings and warm tortillas. Garnish with extra cilantro and lime. Pair with margaritas or a light lager. Leftover steak lasts 3 days refrigerated; slice cold for salads or reheat gently. Make pico ahead up to 12 hours for better flavor. Perfect for casual entertaining and taco Tuesdays.
9. Chimichurri Hanger Steak (Argentinian Style)
Hanger steak is richly flavored and pairs perfectly with bright chimichurri. The herb sauce cuts through the beef and adds freshness.
Taste is garlicky, herbal, and tangy with a robust beef backbone. It’s great for grills and casual dinners. You’ll love it if you enjoy herb-forward finishes and bold acidity. The aroma is fresh parsley, garlic, and olive oil.
Ingredients
- 1.25 lb hanger steak, trimmed and patted dry, room temp
- 1.5 tsp kosher salt
- 1 tsp black pepper
- 2 tbsp olive oil
- For Chimichurri: 1 cup flat-leaf parsley, packed; 1/4 cup fresh oregano (or 2 tsp dried); 3 cloves garlic; 2 tbsp red wine vinegar; 1/2 cup olive oil; 1/4 tsp red pepper flakes; 1/2 tsp salt; Freshly ground pepper to taste
Instructions
- Blitz chimichurri ingredients in a food processor or chop finely. Let sit 30 minutes for flavors to marry.
- Pat steak dry and season with 1.5 tsp salt and 1 tsp pepper.
- Heat grill or skillet to high heat. Add 2 tbsp olive oil.
- Sear hanger steak 3–4 minutes per side for medium-rare.
- Check internal temp 125–130°F (52–54°C) for medium-rare.
- Rest steak 8 minutes tented. Slice thinly across the grain.
- Spoon chimichurri over sliced steak generously.
- Serve immediately with extra sauce on the side.
How to Serve It
Plate with roasted potatoes or a simple green salad. Garnish with lemon wedges and extra parsley. Chimichurri keeps for 4 days refrigerated in a jar. Make sauce a day ahead to deepen flavors. This steak shines at casual gatherings and Argentine-style meals.
10. Steak Salad with Warm Shallot Vinaigrette
This steak salad pairs thinly sliced steak with a warm shallot vinaigrette. It’s a balanced meal with crisp greens and juicy beef.
Expect savory, tangy, and slightly sweet notes with crunchy greens and tender steak. It’s perfect for lighter dinners or lunch. You’ll love it if you want steak with a bright salad. The vinaigrette smells of caramelized shallots and vinegar.
Ingredients
- 1 lb sirloin steak, 1 inch thick, room temp
- 1 tsp kosher salt
- 3/4 tsp black pepper
- 2 tbsp olive oil
- 6 cups mixed greens (arugula, baby spinach, romaine)
- 1 cup roasted cherry tomatoes
- 1/4 cup shaved Parmesan
- 1/2 cup toasted walnuts
- For Warm Shallot Vinaigrette: 2 tbsp olive oil, 1 shallot, thinly sliced, 2 tbsp red wine vinegar, 1 tsp Dijon mustard, 1 tsp honey, Salt and pepper to taste
Instructions
- Season steak with 1 tsp salt and 3/4 tsp pepper.
- Heat a skillet with 2 tbsp olive oil over medium-high heat.
- Sear steak 3–4 minutes per side for medium-rare. Use thermometer to check 125–130°F (52–54°C).
- Remove steak and rest 8 minutes, then slice thinly against the grain.
- In the same skillet, add 2 tbsp oil and sauté shallots until soft and golden, 3–4 minutes.
- Stir in 2 tbsp red wine vinegar, Dijon, and honey. Warm for 1 minute, season to taste.
- Toss mixed greens, roasted tomatoes, and walnuts with vinaigrette.
- Top salad with steak slices and shaved Parmesan.
How to Serve It
Serve on chilled plates for contrast. Drizzle extra vinaigrette and scatter microgreens. Pair with a crisp rosé or sparkling water. Store steak and salad components separately up to 2 days. Make vinaigrette ahead and reheat gently before tossing. Ideal for lunch or a lighter steak dinner.
11. Steak Frites: Bistro-Style Sirloin with Crispy Fries
Steak frites is a simple bistro classic—seasoned sirloin with very crispy fries. The contrast between tender steak and crunchy fries is irresistible.
Flavor profile is savory and salty with crisp, golden potatoes. It’s perfect for casual dinners or entertaining. You’ll love it if you miss restaurant-style steak at home. The kitchen smells like hot oil and seared beef.
Ingredients
- 2 (8–10 oz) sirloin steaks, 1 inch thick, room temp
- 2 tsp kosher salt
- 1 tsp black pepper
- 2 tbsp neutral oil
- For Fries: 1.5 lb russet potatoes, peeled and cut into 1/3-inch sticks; 2 cups vegetable oil (for frying); 1 tsp kosher salt
- For Garlic Aioli: 1/2 cup mayonnaise, 1 garlic clove, minced, 1 tsp lemon juice, Salt and pepper to taste
- 2 tbsp chopped parsley for garnish
Instructions
- Rinse cut potatoes and soak in cold water at least 30 minutes to remove starch. Dry thoroughly.
- Heat oil in a deep pot to 325°F (163°C). Fry potatoes in batches 4–5 minutes until pale and soft. Drain and cool.
- Increase oil to 375°F (190°C). Fry again 2–3 minutes until golden and crisp. Drain and season with 1 tsp salt.
- Season steaks with 2 tsp salt and 1 tsp pepper.
- Heat skillet with 2 tbsp oil over high heat and sear steaks 3–4 minutes per side for medium-rare.
- Check temp 125–130°F (52–54°C) for medium-rare. Rest steaks 8 minutes tented.
- Mix aioli ingredients and chill briefly.
- Slice steak and plate with fries, aioli on the side, and parsley garnish.
How to Serve It
Serve steak frites family-style with aioli and Dijon. Pair with a classic Bordeaux or pilsner. Store fries separately to maintain crispness; reheat in a hot oven or air fryer. Make aioli a day ahead; keep chilled. Perfect for casual bistro nights and weekend indulgence.
12. Coffee-Rubbed Flat Iron Steak with Maple Glaze
A coffee rub adds deep, roasty notes that pair surprisingly well with beef. A sweet maple glaze balances bitterness and creates a shiny finish.
Expect earthy coffee, smoky spice, and sweet maple complexity. It’s great for adventurous palates and dinner guests. You’ll love it if you enjoy bold, balanced contrasts. The scent mixes toasted coffee and sweet glaze.
Ingredients
- 1.25 lb flat iron steak, trimmed, room temp
- 1 tbsp finely ground coffee
- 1 tbsp brown sugar
- 1 tsp smoked paprika
- 1 tsp kosher salt
- 3/4 tsp black pepper
- 2 tbsp olive oil
- 2 tbsp pure maple syrup
- 1 tbsp soy sauce
- 1 tsp Dijon mustard
- 2 cloves garlic, minced
- Fresh thyme for garnish
Instructions
- Combine coffee, brown sugar, smoked paprika, salt, and pepper to make the rub.
- Pat steak dry and rub both sides with the spice mix. Let sit 15–20 minutes.
- Whisk together maple syrup, soy sauce, Dijon, and garlic for glaze.
- Heat skillet or grill to medium-high and add 2 tbsp olive oil.
- Sear steak 3–4 minutes per side for medium-rare.
- In last 1 minute of cooking, brush glaze on both sides and let caramelize briefly.
- Check temperature 125–130°F (52–54°C) for medium-rare.
- Rest steak 8 minutes tented. Slice against the grain and drizzle extra glaze. Garnish with thyme.
How to Serve It
Serve with roasted root vegetables or a cider slaw to complement maple. Garnish with thyme and cracked pepper. Store leftover steak in fridge up to 3 days. Reheat gently in a skillet with a touch of butter. The coffee rub and maple glaze are great for fall menus and dinner parties.
These 12 recipes for steak recipes for perfect cooking cover a wide range of techniques and flavors. From quick skillet sears to cedar-planked smoking, from bright chimichurri to rich red wine reduction, there’s a method and flavor to fit your mood. Try one technique at a time and note what you like best about doneness and seasoning.
Save or pin the recipes you want to try later, and share your favorites with friends and family. Which of these steak recipes for perfect cooking will you make first—classic pan-seared ribeye, a peppery cast-iron strip, or the smoky cedar-planked steak? I’d love to hear how it turns out and any tweaks you make.
