1 cup packed basil leaves

1 cup packed flat-leaf parsley leaves

2 tablespoons packed fresh oregano leaves

1 tablespoon packed fresh rosemary leaves

1 tablespoon packed fresh thyme leaves

1 tablespoon packed fresh tarragon leaves

2 cloves garlic, minced

¾ cup plus 2 tablespoons extra-virgin olive oil

Kosher salt and freshly ground black pepper, to taste

1 (24 oz.) 2″–3″ thick rib-eye, strip, or porterhouse steak

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Make herb sauce: In a food processor or blender, pulse basil, parsley, oregano, rosemary, thyme, tarragon, and garlic until finely chopped. Slowly add olive oil while pulsing to create a smooth sauce. Season with salt and pepper to taste. Set aside.
Prepare steak: Season steak generously with salt and pepper. Let sit at room temperature 30 minutes.
Cook steak: Heat grill or skillet over high heat. Add olive oil if using skillet. Cook steak 4-5 minutes per side for medium-rare (adjust time for thickness/doneness). Use thermometer to check (130-135°F for medium-rare).
Rest steak: Remove from heat; rest 5-10 minutes to redistribute juices.
Serve: Slice steak against the grain. Drizzle herb sauce generously on top. Serve immediately.

Add lemon juice or red wine vinegar to sauce for extra brightness.

Substitute or add herbs like cilantro or mint for variation.

Use avocado or walnut oil instead of olive oil for richer flavor.

Add crushed red pepper flakes for heat.