| 4 | (14- to 16-ounce) strip steaks, about 1-1 1/4 inches thick |
| 1 t. | Kosher or other coarse salt |
| 1/2 t. | Freshly ground black |
| | Such fresh herb sprigs as rosemary, sage, thyme or parsley, for garnish |
| | Balsamic Marinade & Glaze |
| 3/4 cup | Balsamic vinegar |
| 1/2 cup | Olive oil |
| 3 | Plump garlic cloves, chopped |
| | Pepper |
| at | Least 2 1/2 hours and up to 6 hours before grilling, prepare marinade, combining ingredients in medium bowl. Place steaks in plastic bag or shallow dish, pour marinade over them, and refrigerate. Turn occasionally if needed to marinate evenly. |
Prepare grill for a two-level fire capable of cooking first on high heat (1-2 seconds with the hand test) and then on medium heat (4-5 seconds with the hand test).
Remove steaks from refrigerator and drain, straining marinade into a small, nonreactive saucepan. Let steaks sit uncovered at room temperature about 30 minutes. Bring marinade to boil over medium-high heat and boil vigorously until reduced to about 1/2 cup of syrupy glaze. Blot steaks of any moisture on the surface and sprinkle both sides of steaks with salt and pepper to taste.
Grill steaks, uncovered, 2 1/2-3 minutes per side. Move steaks to medium heat, turning them again, and continue grilling 2 1/2-3 minutes per side for medium-rare doneness. Steaks should be turned a minimum of three times - more often if juice begins to form on surface. Brush steaks with reduced glaze in last few minutes of cooking on each side. If grilling covered, sear both sides of meat first on high heat, uncovered, 2 1/2-3 minutes; finish cooking with cover on over medium heat 5-7 minutes, turning steaks once midway. Brush steaks with glaze when you turn them and again when they come off the grill.
Serve steaks hot, garnished with herbs.
Source: "Born to Grill," by Cheryl Alters Jamison and Bill Jamison.