Grilled New York strip steak recipes

### 1. The Classic Steakhouse Strip

*Focuses on a heavy crust and a rich, buttery finish.*

**The Ingredients:**

* **2 NY Strip Steaks** (at least 1.5 inches thick).

* **Seasoning:** Coarse Kosher salt and cracked black pepper (be generous).

* **The Finishing Butter:** 2 tbsp butter, 1 clove smashed garlic, 1 sprig of fresh rosemary.

**The Method:**

1. **Tempering:** Take steaks out of the fridge **45 minutes** before grilling. Salt them immediately to let the moisture reabsorb.

2. **The Fat Cap:** Use tongs to hold the steak vertically on the grill, fat-side down, for 2 minutes. This "renders" the fat so it's crispy, not chewy.

3. **High Heat Sear:** Grill over direct high heat for **4–5 minutes per side** for medium-rare.

4. **The Butter Baste:** In the final minute, place a dollop of butter and the rosemary on top of the steak while it's still on the grill (or do this immediately after pulling it off).

5. **The Rest:** Rest for **10 minutes** before slicing.

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### 2. Zesty Garlic & Chimichurri Strip

*Perfect for a summer BBQ where you want a brighter flavor profile.*

**The Ingredients:**

* **2 NY Strip Steaks.**

* **The Marinade:** 2 tbsp olive oil, 3 cloves minced garlic, 1 tsp dried oregano.

* **The Chimichurri Sauce:** 1 cup flat-leaf parsley, 3 cloves garlic, 2 tbsp red wine vinegar, 1/2 cup olive oil, 1/2 tsp red pepper flakes, salt to taste. (Pulse in a blender).

**The Method:**

1. **Marinate:** Coat steaks in the garlic-oil mix for 30 minutes.

2. **Grill:** Grill over high heat (about **400°F/200°C**) until the internal temperature reaches your desired doneness.

3. **Topping:** Slice the steak against the grain and spoon the fresh Chimichurri over the top just before serving.

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### Temperature Guide (Internal)

| Doneness | Pull Off Grill At | Final Temp (After Rest) |

| --- | --- | --- |

| **Rare** | 120°F (49°C) | 125°F (52°C) |

| **Medium-Rare** | 130°F (54°C) | 135°F (57°C) |

| **Medium** | 140°F (60°C) | 145°F (63°C) |

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