Why baste your steak with fish sauce? It's called umami. Get into it.
Recipe information
Yield
8 servings
Ingredients
Preparation
Step 1
Rub steak with 1/4 cup oil; season with salt and sprinkle with pepper (it should nearly cover both sides). Let sit at room temperature 30 minutes.
Step 2
Mix garlic, fish sauce, herbs, and remaining 1/4 cup oil in a small bowl.
Step 3
Prepare a grill for medium-high indirect heat (for a gas grill, leave one or two burners off; for a charcoal grill, bank coals on one side of grill). Grill steaks over direct heat until nicely charred, about 2 minutes per side. Move steaks over indirect heat and continue grilling, basting with fish sauce mixture, until browned all over, about 5 minutes per side. An instant-read thermometer inserted into the thickest part of steaks should register 120°F for rare; temperature will rise to 125°F (or medium-rare) as they rest. Transfer to a cutting board and let rest 20 minutes before slicing against the grain.
Recipe notes
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