Modes

Ingredients

Steaks

• 4 Kansas City strip steaks, 16 ounces each

• flaky sea salt or Kosher salt

• coarsely ground black pepper

Persillade Sauce

• ¾ cup minced fresh parsley

• ¼ cup sherry or red wine vinegar

• ½ cup extra-virgin olive oil

• 6 Tablespoons minced cornichons

• ¼ cup capers, rinsed and coarsely chopped

• 1 Tablespoon minced shallot or green onion

• 3 garlic cloves, minced

• ½ teaspoon salt

• ¼ teaspoon black pepper

Instructions

Season the Steaks

If time allows, season the steaks generously with salt and pepper 1 hour before cooking. Let them rest on a wire rack at room temperature.

Grill the Steaks

Preheat the Wolf Dual Fuel Oven to 400°F in Roast mode.

Preheat the grill or grill plate over medium heat for 3 to 4 minutes.

Grill the steaks, flipping every 2 to 3 minutes until well browned on both sides. Rotate each steak 90 degrees if desired to create crosshatch grill marks.

If additional cooking is needed, transfer the steaks to a roasting pan with a wire rack and finish in the oven until they reach the desired internal temperature.

Allow the steaks to rest for 5 minutes.

Make the Persillade Sauce

Combine the vinegar, cornichons, capers, shallot, garlic, salt, and pepper in a bowl.

Stir in the olive oil, then fold in the parsley until well combined.

Serve

Spoon the Persillade Sauce over the rested steaks and serve immediately. Refrigerate any leftover sauce for up to 5 days.