Nothing beats a good steak…well, maybe some things; like epic turns down a powder run, but a good steak is damn good and a good New York strip steak is up there in the pantheon of good steaks. Second only to the rib-eye, the New York strip steak has that perfect level of fat to meat ratio that makes it a delicious cut of meat. It’s the right cut of meat that doesn’t require any seasoning beyond salt and pepper. It’s a simple cut that delivers great flavor on its own, but requires attention when grilling, and, in my opinion, medium is the perfect temperature, and with any steak, the rule when grilling is to flip the steak once, AND ONLY ONCE.
For this dish, it’s pretty simple. You will need:
- 1 16 oz strip steak (approx. 1” thick)
Fire up the grill to high heat
About 1/2 hour to grill time, allow strip steak to come to room temperature.
Lightly brush steak with olive oil, and salt and pepper to taste.
Place strip steak on the grill and DON’T TOUCH. For medium, allow steak to grill for 6 to 7 minutes. This is where careful monitoring is needed. When grilling steak (or any other beef for that matter), the moisture (or juices) of the meat, will move away from the heat, so when you see the juices pool up on the surface, that’s the sign to flip. Flip the steak and allow to grill for another 6 minutes, and look for the pooling of juices on the surface, and that will be your cue to remove the steak from the heat.
After removing the steak from the heat, allow the meat to rest for 5 to 10 minutes before serving.
TIPS & TRICKS
In addition to visual cues, there are other techniques to determine doneness. You can use your hands to measure firmness of the steak, and the more firm the steak, the more done it is.
The soft skin between your index finger and your thumb is what you should feel for on the steak if you are wanting your steak to be cooked rare.
For Medium, compare the firmness of the steak to the small muscle that is above your thumb is the firmness you want to feel for on the steak. Compare the firmness of your palm just below your thumb when feeling the steak for well-done.