Obviously I am a steak fanatic.  I will not deny that.  Once I mastered the proper method for grilling a steak I never looked back.  Here is another beautifully done steak that happens to be a NY strip…

I went to the butcher at my local grocery store and asked the kid behind the counter to cut me a 2 inch thick New York Strip (NYS). And he hands me this:

Something looks a bit off. 2 inches? This isn’t a steak, it’s a roast. Where’s that tape measure?

OK, so it’s 3.5 inches thick. Part of me wants to grill it as is – a big part of me. But in the end I decided on going with my original idea of a 2 inch steak and sliced that hunk in two.

I marinaded that bad boy in Andria’s, Worcestershire, garlic, black pepper and a little coke. I pulled it out of the fridge about an hour before I planned to cook it so it could come up to room temperature. Never throw a cold steak on the grill.  Right before I put it on the grill I sprinkled some coarse salt on it and some more fresh cracked black pepper.

Now I need a proper beverage to have with this magnificent steak. I think a Marquis Phillips Sarah’s Blend Shiraz will suffice.

Now that I was properly imbibing it’s back to the grillin. Funny how those two things go so well together. Is that what they mean by grillin and chillin?  And after you follow our instructions it’s Grillin, Chillin and Thrillin.

As always when I do steaks I let them come up to room temperature before I put them on the grill and then I do two zone grilling – Coals on one side, nothing on the other.

Now it’s time to sear in those juices. I don’t mess around with this. There is only one way to sear those juices in properly and that’s with a wicked hot fire and some direct scorching from an open flame. Simply dribble a little veggie oil over the white hot coals

***Disclaimer – I do not recommend doing this near siding, a wood deck or anything else that could melt or catch on fire. Also avoid doing this in high wind.  I almost learned this lesson the hard way.  Please don’t let that happen to you.

One trick, if the fire isn’t quite hot enough to ignite the oil, drop a piece of newspaper in through the grill grate. The paper has a much lower smoke point than oil, so once it ignites, pour some oil near it, not right on top as you may put the fire out, and you have a nice flame.

Now that I have a nice flame going time to sear in those juices. I drop that huge chunk of meat right in the middle of the flames.


Here is the steak nicely seared on each side and off to the side to bake a little.

Don’t be afraid to let that steak char a bit around the edges. The sugars in the marinade blacken but that doesn’t mean it’s burnt.  That steak is perfectly seared and very rare. I prefer the steak between rare and medium rare so I am going to bake this on the other side of the grill with no coals for only a couple minutes with the lid closed.

I let this bad boy rest about 4 minutes considering the thickness. The reason for resting is that when you pull meat from the grill the juices are in a very excited state.  If you slice into it right away all those juices will leak all over the plate leaving you with a couple good bites but by the time you get to the end of the steak it will be dry.

Here it is plated and sliced:

And of course a closeup of the money shot

That steak was absolutely delicious….

Click here to see other steaks done by the Grillin Fools.

If you have any questions about the above dish please feel free to comment below or email me at Scott@GrillinFools.com.

Also, you can follow the Grillin Fools on Facebook and post your own grillin pictures.

Scott Thomas

Scott Thomas

Scott Thomas, the Original Grillin’ Fool, was sent off to college with a suitcase and a grill where he overcooked, undercooked and burned every piece of meat he could find. After thousands of failures, and quite a few successes, nearly two decades later he started a website to show step by step, picture by picture, foolproof instructions on how to make great things out of doors so that others don’t have to repeat the mistakes he’s made on the grill.
Scott Thomas

@GrillinFool

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4 comments

Aw geez!! I don’t grill. I don’t cook. And I am definately not a “meat lover” by any means. A meat eater is about all….but damn! Can I make a request? I’m envisioning Indian Summer grilling party with finger foods; stuffed mushrooms, kabobs, squash, shrimp. Can you grill squash? And a nice wine pairing that doens’t involve a Shiraz. 🙂 I’ll be waiting

Reply

I can definitely honor that request. I’ve done stuffed mushroom caps before and have about two dozen shrimp recipes for the grill. Kabobs with shrimp, sweet onion, pineapple, honey glazed pork and squash. I’ve never done squash on the grill but I can always try.

The wine? I would go with a dry Alsace Riesling pairing…

Reply

Scratch that…Fool’s Pappy just informed me that I have done yellow squash many times and he is correct. GrillinFool, Fool’s Pappy and GrillinFool’s FiL had way too much to drink last night grilling Filets, Scallops and Crostinis. I’ll put those pics on the site tomorrow.

As for Squash: Cut in thin lengthwise strips, throw a little spicy rub, salt/black pepper and olive oil on each side put straight on the heat perpendicular to the direction of the grill grates (otherwise you will lose a few slices through the grill grate). Sear on each side and pull off the grill. Takes like 60 seconds each side.

Chunks of squash on a kabob would be excellent…

Reply

Looks great!

Before I invest in a bottle of Andria’s, and use your add-ins, can you tell me if the marinade lets the steak’s own beef flavor shine through? I’m not much on soy sauce or other dominating flavors on my ribeyes.

About the grilled summer squash, after they are done, I like to top my halved zukes with a bit of Provel cheese.
All St Louis, MO area readers know of this wonderful gooey stuff!

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