Description
Grilled Thick Cut New York Strip Steak recipe, using the reverse sear method to get pefect edge to edge medium-rare.
Ingredients
Scale
- 2 Thick Cut New York Strip Steaks (2 inches thick, about 12 ounces per steak)
- 2 teaspoons kosher salt
- 1 teaspoon fresh ground black pepper
Instructions
- Season the steaks: One hour before cooking, generously sprinkle the steaks with salt and pepper. Let the steaks rest at room temperature until cooking. (If you don’t have the time to salt ahead, that’s OK - salt them right before putting them on the grill.)
- Set the grill for indirect high heat: Set the grill up for indirect high heat; half the grill with direct high heat, and the other half with no heat. On my Weber kettle I light a full chimney starter of charcoal, wait for it to be mostly covered with gray ash, then pour it in a tight pile over half the grill, two to three coals deep. (Or, I pour it into my charcoal baskets and arrange them as shown in the picture.) Then I put the grate on the grill and brush it clean.
- Slowly cook the steaks over indirect heat: Insert the probe thermometer through the side of the thickest steak, aiming for center mass. Start the steaks on the indirect heat side of the grill, away from the fire. Close the lid and cook the steaks until they reach an internal temperature of 115°F for medium-rare, about 20 minutes. (For Rare, cook to 105°F internal, about 17 minutes; for Medium, cook to 125°F, about 24 minutes.)
- Sear the steaks, flipping often: Move the steaks to the direct heat side of the grill and sear the steaks, flipping every minute, until they are browned and crusty on both sides, about 4 minutes. (If you are cooking on a gas grill, rotate the steaks 90 degrees after the second flip to get a diamond crosshatch pattern on the steaks. This doesn’t matter as much with a charcoal grill - charcoal will brown the steaks regardless of the grate direction.)
- Prep Time: 1 hour
- Cook Time: 30 minutes
- Category: Grilling
- Cuisine: American