Take the steak and cut three slits almost all the way through the steak,
about 1 inch. Pour the basil and thyme into the slits. Use as much as
desired.

Wrap the steak with the butcher twine until the steak and slits are secure.
Then evenly coat the steak with the olive oil. The olive oil will lock in
the steak's natural juices.

Put the steak on the grill, 2-4 minutes on each side for a rare-to-medium
rare steak, longer for well done.

You may substitute the basil and thyme for any other herbs you like. Basil
and thyme were used because they work best with grilled meats.