Grilled New York Strip Steaks
Hands On Time: 20 minutes
Total Time: 1 hour and 30 minutes
2 (12-ounce) strip loin steaks
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
Pull the steaks out of the refrigerator 1 hour prior to cooking.
Heat a grill to high heat. If your grill has a thermometer, aim for between 550 and 700 degrees.
Brush both sides of each steak with olive oil and season with salt and pepper. When the grill is hot, place the steaks diagonally on the grill — if your grill were a clock, start the steaks at 10 o’clock — and cook for 3 to 4 minutes with the lid closed. Next, give the steaks a twist, turning them to 2 o’clock on the grill, to give the steaks those perfect criss-cross grill marks.
Close the lid and let steaks cook for an additional 3 minutes, then flip to cook the other side until an instant-read thermometer reads 125 degrees, 4 to 6 more minutes (for medium-rare). Transfer the steaks to a plate and let rest for 5 to 10 minutes before slicing. Serve.
About the Recipe
Whether you prefer charcoal or gas, this is a basic technique for properly grilling a steak. Pulling the steak out of the refrigerator at least 1 hour before cooking helps to ensure a more even doneness throughout the steak. Equally important is letting the steak rest for 5 to 10 minutes before cutting. The resting period allows the juices to redistribute throughout the meat, making sure that they stay in the steak and not on the plate or cutting board.