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Grilled New York Strip Steaks

Source of Recipe

From "Make It Ahead" by Ina Garten


Recipe Introduction

"This method of cooking steaks on the grill is pure genius and I learned it from a master—Mark Lobel. Lobel's of New York is a fifth-generation butcher shop on Madison Avenue and it's one of the top butchers in the country. I season these steaks with a rub that Mark taught me but the real secret is in his grilling method. Perfect steak every time!"

List of Ingredients

â—¦ Kosher salt and freshly ground black pepper
â—¦ 2 teaspoons light brown sugar
â—¦ 2 teaspoons ground coffee
â—¦ 1 teaspoon (dried) granulated garlic
â—¦ 1 teaspoon chipotle chile powder
â—¦ 1 teaspoon crushed red pepper flakes
â—¦ 3 (1 ½-inch-thick) New York strip steaks
â—¦ 1 ½ tablespoons good olive oil


Recipe

In a small bowl, combine 2 tablespoons salt, 1 tablespoon black pepper, the brown sugar, coffee, garlic, chipotle powder, and red pepper flakes. Pat the steaks dry with paper towels, place them in a baking dish, and rub them all over with the olive oil. Rub the steaks on both sides with the spice mix, using it all. Cover the dish and refrigerate for at least 2 hours to allow the flavors to get into the meat.

When ready to cook, heat enough charcoal to cover half of the grill (I fill a charcoal chimney ¾ full). Pour a layer of hot coals on one side of the grill, leaving the other side empty.

Cook the steaks on the hot side of the grill for *exactly* 2 minutes on one side, turn them over, and cook for *exactly* 2 minutes on the other side. Move the steaks to the cool side of the grill, put the lid on, check to be sure the vents are open, and cook for 8 to 10 minutes, until an instant-read thermometer inserted sideways into the middle of the steak registers between 115 and 120 degrees for medium-rare and 120 and 125 degrees for medium. Transfer the steaks to a plate, cover the plate tightly with aluminum foil, and allow to rest for 15 minutes. Remove the foil after 15 minutes or the steaks will continue to cook. Slice the steaks, sprinkle with salt, and serve hot or warm.

Serves 6



• Make It Ahead:
Coat the steaks with the spice rub, cover, and refrigerate for up to 1 day. Grill before dinner.