This is a board sauce finish—leafy, garlicky, and bright so every slice gets seasoned twice: once with salt and fire, then again on the cutting board. It’s not a dip; it’s the final brushstroke that marries steak juices to herbs and oil.
Chief Flame Tamer Michael McDearman
~3/4 Cup (2-3 steaks)
10 minutes
American
Sauce
This is a board sauce finish—leafy, garlicky, and bright so every slice gets seasoned twice: once with salt and fire, then again on the cutting board. It’s not a dip; it’s the final brushstroke that marries steak juices to herbs and oil.
½ Cup Extra Virgin Olive Oil
2 Tbsp Red Wine Vinegar (or Sherry Vinegar)
1 Tbsp Flat Leaf Parsley (finely chopped and packed)
1 tsp Fresh Rosemary (finely minced)
1 Small Garlic Clove (microplaned)
¼-½ tsp Red Pepper Flakes (to taste)
½ tsp Kosher Salt (also finishing to taste)
¼ tsp Black Pepper
½ Lemon Zest (optional)
In a shallow board-safe bowl, whisk oil, vinegar, garlic, flakes, salt, pepper, and lemon zest (if using). Fold in herbs. Rest 10 minutes.
Pitmaster’s Tip: Finer chop = better cling; aim for confetti, not paste.
After steak rests 5–10 minutes, spoon half the sauce onto a wood board. Slice steak across the grain right into the sauce; spoon the rest over the top and toss lightly.
Pitmaster’s Tip: Splash in 1–2 Tbsp warm steak jus to “marry” it on the board.
