A Guide to Cooking LCC Steak

  • Herb Marinade
  • 1 clove (per 1-2 steaks) garlic, sliced thin
  • 1 sprig rosemary, roughly chopped
  • 4 sprigs thyme, picked & leaves crushed
  • 1 pinch chili flakes
  • 2 Tbs pure or Extra Virgin olive oil
  • Dry Rub Marinade
  • 1 part garlic powder
  • 1 part sweet paprika
  • 2 parts fresh ground pepper
  • 3 parts kosher salt

GRILLING RULES TO LIVE BY - John Lastoskie, Graze, Walla Walla, WA

  1. Grill over a medium hot fire, with heavy grill plates that are scrubbed clean and lightly oiled with paper towels or a grill rag.
  2. Pull the steaks from the refrigerator at least 40 minutes before grilling and set on a new, room temperature plate. This allows the internal temperture to rise slowly and reduce moisture loss.
  3. Salt the steaks liberally using kosher or sea salt.


  1. Apply marinade herbs evenly over steak.
  2. Rub all over with olive oil.
  3. Let sit at room temperature for at 40 minutes, or in the fridge for up to 24 hours.
  4. Before grilling, liberally salt and pepper steaks. Generally 2 - 3 parts salt per 1 part pepper.
  5. Do not remove herbs; garlic should be removed or it may burn. Grill steak about 4 minutes per side. If you have the temperature right, your herbs will maintain a fresh green color, you will get great grill marks, and there will be no sticking.
  6. Test the steak for doneness by pressing on it with your finger int he middle. If it gives, but pushes back a little, this is what you want.
  7. Remove steak to a rack of some kind. Let your steak rest about 5 minutes. It should be warm, but not hot.