You might own a thousand-dollar grill and sport a Batman belt loaded with spatulas and barbecue forks, but that doesn't mean you can cook a decent steak. The onus is still upon you to make sure the grill temperature’s right, to pull your steak off before it overcooks, and to let it rest before cutting in. These are time-perfected skills that you learn to execute with military precision every time you step to the grill, but don’t let them prevent you from innovating. That’s what marinades, rubs, and compound butters are for—for adding flavors that push your steak to unexpected and delicious new places. With that in mind, let me introduce you to a potent new weapon for your flavor-enhancing arsenal: the crust.

Crusts are simple. For this one you start with something between a rub and a marinade, a gritty paste that you spread across the flesh of your steak. The recipe below is adapted from Big Bob Gibson's BBQ Book, written by renowned pitmaster Chris Lilly. This weekend Guy Gourmet will follow Lilly to The Memphis in May World Championship Barbecue Cooking Contest, where we'll grill him (pardon the pun) and the other pitmasters for insider barbecue tips. (Have some question you’d like to ask the world’s best grillers? Tweet them to us and we’ll find your answer!)

For this recipe, Lilly recommends a tough, thin cut like flank steak, which stands to reap the most benefit from the added crust. Try it once and you'll be a lifelong convert to crusted meat. And be sure to come back to Guy Gourmet next week for a behind-the-scenes taste of Memphis, the heartland of slow-cooked meat.

Pepper-and-Herb-Crusted Steak
Adapted from Big Bob Gibson's BBQ Book

What you'll need:
¼ cup fresh thyme, minced
2 Tbsp fresh tarragon leaves, minced
1 Tbsp fresh rosemary leaves, minced
2 Tbsp black pepper, coarsely ground
4 garlic cloves, minced
2 Tbsp salt
2 tsp dark brown sugar
1 tsp red pepper flakes
2 tsp extra-virgin olive oil
2 tsp soy sauce
Flank or skirt steak, about 2 pounds

How to make it:
1. Set the steaks aside and combine all other ingredients in a bowl. Mix into a paste and spread it evenly over the steak. Wrap the steak in plastic and refrigerate for 2 to 12 hours.

2. Heat the grill to very hot, approximately 450 to 500 degrees. Sear the steaks for 3-to-5 minutes on each side (if you're using a thermometer, you're looking for 135°F to 145°F for medium rare). Remove the steaks from the grill and let them rest under foil for 10 to 15 minutes before slicing across the grain. Serves 4. 

Via: Crust Your Steak with Pepper and Herbs