Grilled Fillet Steak with Herbs

I don’t cook steak very often; but when I do, I choose grass-fed, organically raised beef and cook it on a grill over a wood or charcoal fire. A fine cut for steak is rib eye on the bone; a rib eye steak that is 2 to 2 1/2 inches thick will grill beautifully, crusty on the outside and pink and juicy on the inside, and there will be plenty of meat for two servings. Porterhouse steak is another substantial cut that serves two. For serving more people, try such flavorful, less expensive cuts as hanger steak, skirt steak, sirloin, and flatiron chuck steak. Individual fillet or tenderloin steaks are the most tender.