Grilled New York Strip Steak

Grilled New York Strip Steak

Let the sizzle of the grill create those iconic cross-hatch grill marks, infusing the meat with a smoky charred aroma. A brief marinade of olive oil and garlic complements the natural flavors, while a delicate butter glaze during the final moments of cooking adds a luxurious finish.

Serve it alongside your favorite sides and bask in the satisfaction of a restaurant-quality dish, right in the comfort of your own backyard.

For carnivore diet, use melted butter instead of olive oil.

Ingredients

Salt and freshly ground black pepper
Olive oil (or sub melted butter for carnivore diet)
2 Tbsp
Garlic, minced
3-4 cloves
Fresh rosemary (optional)
2 sprigs
Butter
2 Tbsp
Optional: steak seasoning or rub of your choice

Utensils

  • Grill
  • Small bowl
  • Brush

Instructions

Take the New York Strip steaks out of the refrigerator and let them sit at room temperature for about 30 minutes before cooking. This helps them cook more evenly.

Preheat your grill to high heat. If using a charcoal grill, make sure the coals are hot and the grates are clean.

Pat the steaks dry with paper towels to remove excess moisture. Season both sides generously with salt and freshly ground black pepper. If you prefer, you can also use a steak seasoning or rub of your choice.

In a small bowl, combine the olive oil and minced garlic. Mix well. You can also add some chopped fresh rosemary to the marinade for extra flavor.

Brush the steaks with the garlic and olive oil mixture on both sides. Allow them to marinate for about 15-20 minutes while the grill continues to heat up.

Place the steaks on the hot grill grates at a 45-degree angle to create those classic grill marks. Close the lid and cook for about 4-5 minutes without moving the steaks.

After 4-5 minutes, rotate the steaks 90 degrees (to create cross-hatch grill marks) and continue cooking for another 4-5 minutes. This should result in a medium-rare steak, but you can adjust the cooking time based on your desired level of doneness.

Flip the steaks using tongs and cook for an additional 4-5 minutes on the other side for medium-rare. Adjust the cooking time if you prefer your steak more or less cooked.


If you're using a meat thermometer, the internal temperature for medium-rare is around 130-135°F

During the last minute of cooking, place a tablespoon of butter on top of each steak. This adds richness and flavor.
Once the steaks are cooked to your desired doneness, remove them from the grill and let them rest for about 5-10 minutes. This allows the juices to redistribute and the steak to be more tender.

After resting, slice the New York Strip steaks against the grain and serve them.

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