Robert Parker's Grilled New York Strip Steak

Total cooking time: approximately 15 minutes for medium rare*
Serves: 2 to 3

INGREDIENTS

DIRECTIONS

1. Remove the steaks from the refrigerator at least a half an hour before you are ready to cook to bring them to room temperature.

2. Preheat broiler or grill to maximum temperature.

3. Rub both sides of the steaks with coarse or kosher salt and pepper.

4. Place the steaks 3 to 5 inches from the flame to sear the outside and seal in the juices.

5. Turn the steaks after 2 to 3 minutes.

6. After the steaks have been seared on both sides, remove from heat, and brush both sides with extra virgin olive oil.

7. Return the steaks to heat and cook on both sides to a desired doneness.

8. Remove steaks from the heat and transfer to warmed dinner plates or a platter. Let rest five minutes before slicing and serving.

Robert M. Parker Jr. (continued)

If there were any question about Parker's place in the pantheon of wine journalists, Pulitzer Prize-winning writer, David Shaw, nailed it precisely in a lengthy 1999 Los Angeles Times profile:

"… a fierce champion of the wine consumer…," "… the most powerful critic of any kind, any where …," and "a sensualist, passionate lover of wine, who is largely responsible for the vastly improved quality of wines made throughout the western world and for the exponential growth in interest, knowledge and sophistication of those who drink wine."

In 1984, Parker left a 10-year career in law for the world of wine, against the advice of those who counseled that while writing about wine might be a "romantic" pursuit, it was not something to quit his day job over.

But the seed that was first planted in Alsace nearly 17 years prior (while visiting the future Mrs. Patricia Parker) developed deep and strong roots. Parker's passion and determination led him to conceive the idea of an independent consumer's guide to wine. So, in 1978, The Wine Advocate was born with 600 charter subscribers. Now, more than 25 years later, The Wine Advocate has more than 40,000 subscribers in all 50 states and in more than 37 foreign countries.

For the novice and oenophile alike, Parker's reviews, articles and books help straighten out the curves on the frequently winding road of wine knowledge. From the beginning, his writing philosophy has remained simple: to provide meaningful, comprehensive, independent, accurate, critical commentaries and opinions on fine wines and fine-wine values.

In addition to doing the writing and tasting for The Wine Advocate, Parker has been a contributing editor for Food and Wine Magazine, has written periodically for the English magazine The Field and has been the wine critic for France's L'Express magazine, the first non-Frenchman to hold this position.

Parker's first book Bordeaux, published in 1985, has earned international awards and acclaim and has been translated into three foreign language editions. Four editions of Parker's Wine Buyer's Guide are standard references for the informed wine consumer. In all, Parker has written 11 books, including several on the world's great wine-producing regions, many of which have occupied lengthy stints on best-seller lists in this country and in Europe and have garnered award after award from the culinary press and professional associations.

Venturing into the online world, Parker has built a powerful and encyclopedia Web site, www.erobertparker.com. Harper's magazine dubbed the site a "killer application" and others have hailed the site for its user-friendly environment, flexible search options and comprehensive scope.