New York Strip Steak Recipe
Introduction
Everyone aspires to have a perfectly cooked steak at some point in their lives. What if you could make perfect steaks every time with a simple method that would have people lining up for a slice? This blog shows you how to use the Slow 'N Sear¨ Kettle Grill and EasySpin Grate to make perfect grilled NY strip steaks every time in this perfect grilled NY strip steak recipe.
Ingredients
- 2 NY Strip Steaks ideally 2’’ (50.8 mm) thick
- Kosher Salt
- Extra Virgin Olive Oil
- Fresh Cracked Black Pepper
Prep
To begin, you should select the NY strip steak. What you want to look for are steaks that are not only similar in size and shape but also between 1.5 ( 38.1 mm ) and 2 inches ( 50.8 mm) thick. This will help you achieve a better-finished product and even provide a small buffer in case your final temperatures are exceeded. The next thing you should look for is nice marbling throughout the steak. As it cooks, the marbling will essentially melt, releasing a ton of rich flavour. You don't want to miss out on that goodness, believe us.
Once you've found the perfect-looking NY strip steaks, it's time to get them ready to cook. This is best done the night before by dry bringing them in kosher salt. To do this, apply kosher salt to the outside of the steak - if you've never done this before, a good rule of thumb is to use 1/2 teaspoon of kosher salt per pound, then adjust up or down depending on your preference.
Cook
After your NY strips have been dry-brined overnight, preheat your grill to 225°F-250°F. To accomplish this, place 23-25 fully lit briquettes into the Slow 'N Sear basket with the top vent about 1/3 open, the bottom vent closed, and the smoke hole about half-open (adjust as needed).
When your grill is ready, place the NY Strips on the opposite side of the coals, insert your remote thermometer, and close the lid to begin slowly cooking. Once your steaks have reached an internal temperature of around 80°F, open the grill and flip them to promote even cooking, then close the lid and flip them to promote even cooking, then close the lid and continue to cook the steaks until they reach an internal temperature of 115°.
While you're waiting for your steaks to reach 115°F, start lighting a full chimney of briquettes. (We recommend starting your coals when your steaks reach 90°F.)
Remove your NY strip steaks from the grill, as well as your EasySpin Grate, when they reach 115°F. Then, using a paper towel, dry off any moisture that may have accumulated on the outside of the steaks. Once dry, brush both sides of the steak with extra virgin olive oil and liberally sprinkle with fresh cracked pepper. That's all we're going to do with these New York Strips.
Place your fully lit briquettes in the Slow 'N Sear basket, followed by your cooled EasySpin Grate, and your steaks directly over the hot coals. We'll be using the cold grate technique, which means searing the steaks twice for 1 minute on each side, spinning the grate to a new cool section with each flip. After searing your steaks twice on both sides, remove them from the heat and set them aside for 5-10 minutes to allow the meat to relax before cutting into them and enjoying that perfectly cooked NY strip steak.
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