Makes 4 servings
Leaves from 6 sprigs marjoram, about 5 inches long
Leaves from 6 sprigs rosemary, about 5 inches long
8 garlic cloves
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1 teaspoon kosher salt
1 teaspoon red pepper flakes
2 tablespoons cognac
2 tablespoons extra-virgin olive oil
1 tablespoon freshly cracked black pepper
4 strip steaks, 1½ inches thick, about 8 ounces each
1. In a mortar or mini food processor, pound or process the marjoram, rosemary, garlic, salt, red pepper flakes, cognac, olive oil and black pepper into a coarse paste. Rub paste evenly on both sides of the steaks. Allow the steaks to rest at room temperature for at least 30 minutes and up to 1½ hours before grilling.
2. Grill directly over a medium-hot fire, turning occasionally, until crusty on the outside, about five minutes on each side for medium-rare. Allow to rest briefly before serving.
Adapted by St. Louis Post-Dispatch from “The Rose Pistola Cookbook,” by Reed Hearon and Peggy Knickerbocker