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Strip Steak with Japanese Dipping Sauce

David Myers of Hinoki & the Bird in Los Angeles, makes an herb rub (he likes to dry the herbs himself; if you don’t have a microwave, sub in 1 tsp. of each dried herb) and pairs the meat with a tart ponzu sauce. From: bonappetit.com SERVES 4

2 sprigs thyme plus leaves for serving
2 strip steaks (about 1” thick; 1½ lb. total), cut in half crosswise, room temperature
1 Tbsp. olive oil
Kosher salt and freshly ground black pepper
½ cup ponzu
¼ cup finely grated carrot
¼ cup finely grated daikon (Japanese white radish)
2 sprigs rosemary plus leaves for serving

Prepare grill for medium-high heat. Place rosemary and thyme sprigs on a plate and microwave on high until brittle, about 2 minutes.

Rub steaks with oil, season with salt and pepper, and sprinkle with herbs, crushing gently and pressing to adhere. Grill steaks to desired doneness, about 4 minutes per side for medium-rare. Let rest 5 minutes.

Meanwhile, mix ponzu, carrot, and daikon in a small bowl. Top steaks with rosemary and thyme leaves; serve with dipping sauce.