Ingredients
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2 (18 oz. ) Boneless Strip Steaks
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Extra virgin olive oil
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Coarse salt
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Freshly ground pepper
Directions
- Remove the steaks from the refrigerator at least a half an hour before you are ready to cook to bring them to room temperature.Preheat broiler or grill to maximum temperature.Rub both sides of the steaks with coarse or kosher salt and pepper.Place the steaks 3 to 5 inches from the flame to sear the outside and seal in the juices.Turn the steaks after 2 to 3 minutes.After the steaks have been seared on both sides, remove from heat, and brush both sides with extra virgin olive oil.Return the steaks to heat and cook on both sides to a desired doneness.Remove steaks from the heat and transfer to warmed dinner plates or a platter. Let rest five minutes before slicing and serving.
Recipe Note
Tips: Approximate total cooking time is for USDA Prime dry-aged beef cooked in a preheated oven broiler. If grilling over red-hot charcoal, searing may take less time depending on the intensity of the fire. If using Wagyu strip steaks, sear at a slightly lower temperature or reduce the time allotted for searing.
Blog post: https://www.lobels.com/grilled-new-york-strip-steak-from-robert-parker-19
