New Yorkers are notoriously picky about what’s on their plates, especially when it comes to a juicy piece of steak. This simply seasoned, perfectly grilled New York strip will please even the most refined palate. Just make sure you cook it with care—nobody likes an overcooked steak. Recipe and photo courtesy of Char-Broil.
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Makes 2 servings
Prep time 30 min.
Cook time 15 min.
Ingredients
2 (8-oz) New York strip steaks, 1" thick Sea salt or Kosher salt Freshly ground black pepper
How to make it
Remove steaks from packaging and dry with paper towels. Lightly season both sides with a pinch of salt and pepper. Rest for 30 minutes. Place steaks on hot preheated grill (450°F to 650°F) for approximately 3 minutes per side to make sear marks. (Use tongs to turn.) Depending on thickness of steaks and desired doneness, you may also rotate the steaks about 90 degrees to form cross-hatch sear marks. Turn the heat down to medium and move steaks away from the direct heat, either to the warming rack or to the other side of the grill so the steak can finish cooking. Check for doneness using an instant-read thermometer (130°F for rare doneness). Remove steaks from grill and allow to rest for at least 2 minutes on a warm plate or platter. (The steaks will continue to cook while resting; internal temperatures will rise to approximately 140°F for medium rare.)
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New Yorkers are notoriously picky about what’s on their plates, especially when it comes to a juicy piece of steak.
This simply seasoned, perfectly grilled New York strip will please even the most refined palate. Just make sure you cook it with care—nobody likes an overcooked steak.
Recipe and photo courtesy of Char-Broil.
For access to exclusive gear videos, celebrity interviews, and more, subscribe on YouTube!
Makes 2 servings
Prep time 30 min.
Cook time 15 min.
Ingredients
2 (8-oz) New York strip steaks, 1" thick Sea salt or Kosher salt Freshly ground black pepper
How to make it
Remove steaks from packaging and dry with paper towels. Lightly season both sides with a pinch of salt and pepper. Rest for 30 minutes. Place steaks on hot preheated grill (450°F to 650°F) for approximately 3 minutes per side to make sear marks. (Use tongs to turn.) Depending on thickness of steaks and desired doneness, you may also rotate the steaks about 90 degrees to form cross-hatch sear marks. Turn the heat down to medium and move steaks away from the direct heat, either to the warming rack or to the other side of the grill so the steak can finish cooking. Check for doneness using an instant-read thermometer (130°F for rare doneness). Remove steaks from grill and allow to rest for at least 2 minutes on a warm plate or platter. (The steaks will continue to cook while resting; internal temperatures will rise to approximately 140°F for medium rare.)
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Makes 2 servings
Prep time 30 min.
Cook time 15 min.
Ingredients
2 (8-oz) New York strip steaks, 1" thick Sea salt or Kosher salt Freshly ground black pepper
How to make it
Remove steaks from packaging and dry with paper towels. Lightly season both sides with a pinch of salt and pepper. Rest for 30 minutes. Place steaks on hot preheated grill (450°F to 650°F) for approximately 3 minutes per side to make sear marks. (Use tongs to turn.) Depending on thickness of steaks and desired doneness, you may also rotate the steaks about 90 degrees to form cross-hatch sear marks. Turn the heat down to medium and move steaks away from the direct heat, either to the warming rack or to the other side of the grill so the steak can finish cooking. Check for doneness using an instant-read thermometer (130°F for rare doneness). Remove steaks from grill and allow to rest for at least 2 minutes on a warm plate or platter. (The steaks will continue to cook while resting; internal temperatures will rise to approximately 140°F for medium rare.)
Makes 2 servings
Prep time 30 min.
Cook time 15 min.
Prep time 30 min.
Cook time 15 min.
Prep time
30 min.
Cook time
15 min.
Ingredients
- 2 (8-oz) New York strip steaks, 1" thick
- Sea salt or Kosher salt
- Freshly ground black pepper
How to make it
Remove steaks from packaging and dry with paper towels. Lightly season both sides with a pinch of salt and pepper. Rest for 30 minutes. Place steaks on hot preheated grill (450°F to 650°F) for approximately 3 minutes per side to make sear marks. (Use tongs to turn.) Depending on thickness of steaks and desired doneness, you may also rotate the steaks about 90 degrees to form cross-hatch sear marks. Turn the heat down to medium and move steaks away from the direct heat, either to the warming rack or to the other side of the grill so the steak can finish cooking. Check for doneness using an instant-read thermometer (130°F for rare doneness). Remove steaks from grill and allow to rest for at least 2 minutes on a warm plate or platter. (The steaks will continue to cook while resting; internal temperatures will rise to approximately 140°F for medium rare.)
Remove steaks from packaging and dry with paper towels.
Lightly season both sides with a pinch of salt and pepper.
Rest for 30 minutes.
Place steaks on hot preheated grill (450°F to 650°F) for approximately 3 minutes per side to make sear marks. (Use tongs to turn.)
Depending on thickness of steaks and desired doneness, you may also rotate the steaks about 90 degrees to form cross-hatch sear marks.
Turn the heat down to medium and move steaks away from the direct heat, either to the warming rack or to the other side of the grill so the steak can finish cooking.
Check for doneness using an instant-read thermometer (130°F for rare doneness).
Remove steaks from grill and allow to rest for at least 2 minutes on a warm plate or platter. (The steaks will continue to cook while resting; internal temperatures will rise to approximately 140°F for medium rare.)
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