Leaves from 6 sprigs marjoram, about 5 inches long

Leaves from 6 sprigs rosemary, about 5 inches long

8 garlic cloves

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