Sometimes less is indeed more, and the truest essence of something is much more appreciated in its simplicity. That is the delectable beauty of this steak. A rub of good olive oil, a dash of salt and pepper, a brief stint on the grill, and a good sprinkling of flaky finishing salt showcases the flavors we all love in a perfectly grilled New York Strip.

This is a perfect go-to for a lazy day, unexpected guests, or a Sunday night dinner. We usually continue on the “simple” theme and serve it with grilled vegetables and king mushrooms, or one of our favorite salads. If you have any vegetarian friends the king mushrooms-or portobello mushrooms-are an easy solution to make everyone very happy!

New York Strip Steak

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Prep Time 10

Cook Time 10

Resting Time 5

Total Time 25

Course Salad

Cuisine American, Italian, Mediterranean

Servings

Ingredients

2 New York Strip Steaks Approx. 12 ounces each
1 Tbsp Olive Oil Or just enough to rub on the meat to lightly coat
Salt & Pepper to taste

Instructions

Trim Excess fat and silver skin. Cover the Steaks with plastic wrap and allow to rest at room temperature for about 20 minutes. (This will allow the Steak to cook more evenly).
Rub each Steak with Olive Oil and season with Salt and Pepper
Pre-Heat your grill to 600°-700°. *You want it to be hot enough to get a nice sear upon contact.
Place the steaks on the grill and cook until lightly charred, about 5 minutes. Turn the steaks over and continue to grill for another 5 minutes for medium-rare (an internal temperature of 135 degrees F), 6-7 minutes for medium (140 degrees F) or 8 to 10 minutes for medium-well (150 degrees F).
Let the Steaks rest for 5-10 minutes before serving or slicing. A pinch of a large-crystal finishing salt is a great addition before serving, something like “Maldon” salt , “Jacobson” salt , or ”Fleur de Sel”.