What’s Cooking in Gail’s Kitchen? Waste Not, Want Not: New York Strip Steak! The secret to a good steak, when grilling, is to crank up the heat. It took years to figure this out because grilling is different than baking. A steak likes to have the outside seared, or even charred, in order to keep those wonderful juices inside. The secret is to get the outside seared as soon as possible. When I asked my husband how high the gas grill was set, he replied, “All the way up!” Next, take your cell phone because you’re going to need a timer. For me, the soft pink center of a medium-rare steak is perfection. Obviously, if you prefer it more well done, you add extra time. Ready? Grilling season is upon us.
NEW YORK STRIP STEAK
Ingredients:
1-inch thick New York strip steaks,(for two)
1 teaspoon sea salt
1/2 teaspoon black pepper
1/2 tablespoon butter, per steak
Instructions:
Remove steak(s) from the refrigerator 20 minutes before grilling. Season both sides with sea salt and black pepper. Preheat gas grill to highest setting. When you hold your hand over the grill, you have to pull it back immediately. Place steaks directly on grill for 4 minutes. Close the lid. Flip and sear the remaining side for another 3 minutes, with lid closed. Remove from heat and allow steaks to “rest” on a platter for 5 minutes. Add a pat of butter at this time. Serve steak immediately.
snapshotsincursive 
New York Strip is my FAVORITE!!! Looks delicious! Best Wishes! Leigh
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Thaaanks. It tasted even better since we grilled it on Kauai. 🌴🌊
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I tried reverse sear a few years back on a “Tomahawk” steak – what fun and it turned out great 🙂
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Hmmmm. I’ve never done a reverse sear or had a tomahawk steak. Would you do it again?
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The NY strip your hubby grilled is reverse sear. See https://cookingwithauntjuju.com/?s=tomahawk+steak&submit=Search The answer is YES!
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Thanks for the info. Now I gotta try it. 🔥
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Sorry, I just checked my post and your method is different 🙂 What’s fun about the Tomahawk steak is the rib bone can be 18-inches long – very impressive!
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I tend to sear it first. I had no idea you could do it at the end. Definitely something to try.
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repeating my wise words from last time you’ve posted:
Mouthwatering! Definitely with you with adding butter here. It makes such a big difference.
Still stand by it! 🙂
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Always! I do the same with grilled fish. 🔥🍃🐟
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Ok, I leave that one to you… lol
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My hubby was the master chef that night. I’m the writer in the family. Until I learn how to grill a steak, that is. 😜
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Lol
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Wonderful recipe and directions… but the name of the steak is “RONG!” It’s a Kansas City Strip Steak! In the 1930s Delmonico’s restaurant in New York decided to rename the Kansas City Strip to the New York Strip on its menu. Any cattle rancher knows Kansas City had restaurants serving this premier cut of the cow’s loin before any of those New York elitists even could afford to bring the beef from Texas and Kansas to the “big city.” Them city slickers didn’t like crediting us westerners with the name of the steak, so they trimmed off a little more of the fat, took out the bone, and them I-talian guys who knew more about pasta than steak renamed OUR Kansas City Strip to what they wanted. 😂 Tha’s my story an’ I’m stickin’ to it.
A Chief’s and a steak fan from Kansas City!
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Whoa! I learn something new every day. Thanks for the insight. 👀🍃
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Our new grill works wonders, but it’s so important to bring the meat to room temp.
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That, as you know, is the secret. ✨
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