Recipe Note

— ✦ — ✦ —

Rookie ✦ Backyard Pro ✦ Pit Legend

Rookie

✦ Use on tri-tip, strip, or flank.

✦ Taste for salt after adding steak juices.

Backyard Pro

✦ Swap ⅓ parsley for cilantro for asada.

✦ Add ½ tsp Dijon for a silkier emulsion.

Pit Legend

✦ Warm the board sauce slightly over a low burner for winter cooks.

✦ Finish with a ½ tsp beef tallow swirl for ribeye richness.

From the Fire

Cowboy-camp logic: season the board, not just the meat. Herby oil grabs juices so every slice eats like the best end piece.

Tips, Tricks & Techniques

• Keep herbs bone-dry before chopping for bright color.

• Salt at the end—meat brings saline drippings.

• Works as a hot veg finisher (grilled asparagus, mushrooms).

Pair It

• Tri-tip • Flank • Strip • Santa Maria pinquitos & green salad

• Zero-proof: Lime mineral water with a pinch of salt

• Tempranillo or a mezcal highball

Pitmaster/Grillmaster

Michael McDearman is a PitMaster/Grillmaster, Restaurateur, and Good Ol’ Country Boy with a Passport full of Cook-Offs and a Phone full of Grill Photos — not a backyarder playing PitMaster online. He’s represented 50+ Major BBQ & Grilling Companies, served 3 Years as Grillmaster for Beef. It’s What’s For Dinner., Won Contests Around the World, earned SIX Straight Golden Tickets to the Steak World Championship, and Judges Food Competitions on the World’s Largest Food Sport Stages.

Michael and Stoking the Coals helps busy families, new grillers and seasoned hosts get Pro level results without the chaos or catastrophes. We are in this together!