Cast Iron Cowboy Steak

I do love a good steak . . . and this is one of the best!

Kosher salt and freshly ground black pepper

1 (1 1/2 - 2 lb) bone-in rib-eye or porterhouse steak (about 2" thick)

1 tsp vegetable oil

4 Tbsp butter

 8 - 10 fresh herb sprigs, (thyme, oregano, or rosemary)

3 garlic cloves, peeled and minced

Preheat grill to high heat (400 - 450 degrees)

Heat a 12" cast iron skillet on grill, covered with grill lid for 15 minutes.  Sprinkle salt and pepper generously over steak.

Add oil to skillet.  Using tongs, place steak in skillet and cook on grill for 10 minutes (lid up).  Steak should be brown and crusty.  Turn steak on fatty edge in skillet, holding upright with tongs for 2 minutes. Place steak, uncooked side down in skillet.  Cook on grill, covered with grill lid, 8 - 10 minutes or to desired doneness.  

Add butter, herbs, and garlic to side of skillet and cook 2 - 3 minutes or until butter foams.  Tilt skillet slightly and spoon butter mixture over steak 20 times.  Be careful not to splatter.  

Transfer steak, herbs and garlic to a platter.  Let stand for 5 - 10 minutes.  Slice against the grain.