A condiment for steaks and other grilled meats made at the moment of serving directly on the cutting board where you carve the meat. Here’s how grill master Adam Perry Lang describes it in his book Charred and Scruffed. Chop a handful of fresh herbs on a cutting board. Douse with extra virgin olive oil and mix with your knife, then lay the hot meat on top and carve it. Gently toss the meat slices and their juices with the herbs and oil to create a fresh vibrant sauce for the meat. Tuscan bistecca alla fiorentina uses a similar technique of carving a porterhouse steak with extra virgin olive oil (traditionally sans herbs) to make a sauce with the meat juices and oil.