Grilled Strip Steaks
serves 2-4
Straight-up grilled steaks can be mouthwatering, as long as you're careful not to not over-cook them. Put your meat thermometer in easy reach and remove the steaks from the heat when they are slightly under temperature. They will finish cooking while you let the meat rest.
vegetable oil (for the grill)
2 New York strip steaks
olive oil (for the steaks)
salt and pepper
prep: 15 minutes
total: 30 minutes
grill (gas or charcoal)
grill brush
tongs
small bowl
digital instant-read meat thermometer
1. If using a gas grill, preheat one side to high and one side to low. If using a charcoal grill, start a two-zone fire. Clean the grill with a grill brush. Oil the grill by holding a folded wad of paper towel with tongs, dipping it in vegetable oil, and brushing the oil (sparingly -- it's flammable) onto the grill grate.
2. Lightly coat the steaks with olive oil and season them on both sides with salt and pepper. Put the steaks on the high-heat side of the grill and cook until they develop a rich brown crust, about 4 minutes. Turn the steaks and grill them on the other side for 4 minutes or so.
3. Check the temperature of the steaks. They're ready to come off the grill when they reach 125F for rare. If they're not ready, move them to the low-heat side and close the grill. Cook them, turning once, until they reach an internal temperature of 125F for rare. Let them rest 10 minutes before serving.
2. Lightly coat the steaks with olive oil and season them on both sides with salt and pepper. Put the steaks on the high-heat side of the grill and cook until they develop a rich brown crust, about 4 minutes. Turn the steaks and grill them on the other side for 4 minutes or so.
3. Check the temperature of the steaks. They're ready to come off the grill when they reach 125F for rare. If they're not ready, move them to the low-heat side and close the grill. Cook them, turning once, until they reach an internal temperature of 125F for rare. Let them rest 10 minutes before serving.
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