The Next Food Network Star: Rory Schepisi's House-Fire Steak With Herb Butter

by Rachael Ray Show Staff 5:00 PM, August 27, 2007

Aired August 27, 2007

Serves 3 servings
3 untreated cedar shingles (approximately 1/4-inch thick, not thicker then 1/2-inch)
2 tablespoons olive oil
3 (8-ounce) New York strip steaks
1 tablespoon steak seasoning (recommended: Montreal Steak Seasoning)
3 tablespoons Herb Butter
Herb Butter:
1 pound salted butter, softened
1 tablespoon diced garlic
2 tablespoon chopped fresh rosemary leaves
2 tablespoons chopped fresh marjoram leaves
2 tablespoons chopped fresh thyme leaves

Cut the cedar shingles down to size, about 10 by 5-inches, large enough for a steak to sit on it as a cooking surface. Spay shingles with water, so shingles are moist but not saturated. Oil the steaks and season with steak seasoning. Place each steak on a moist cedar shingle and place on grill. Close grill and let shingles smoke under steaks. If you don't have a covered grill, use a metal bowl to cover steak. Be careful, bowl will get burning hot. Cook steak until desired temperature and top each with 1 tablespoon Herb Butter. Serve on the cedar shingle with Sugar Grilled Asparagus.

Cook's notes: If shingle starts to burn too much, use spray bottle to re-mist the wood during cooking process.

This recipe was provided by a finalist, who may or may not be a professional cook, for The Next Food Network Star. Food Network has not tested this recipe and therefore, we cannot make representation as to the results.

To make the herb butter: Mix garlic and herbs into the softened butter. Put in refrigerator for later use.

Preheat the grill to medium-high heat.