Steakhouse Strip Steak
All the flavor and tenderness of a great steakhouse at a fraction of the price! This recipe is for the beef aficionado!
2 Dry Aged NY Strip or Rib Steaks, 1.25-1.5” thick
1 TBS olive oil
sea salt flakes (fleur de sel), to taste
freshly cracked black pepper, to taste
A smoky wood fire or wood chips
Remove the steaks from the refrigerator, place on a plate, drizzle with olive oil and toss to coat. Cover and rest at cool room temperature for 60-90 minutes. Meanwhile build a smoky fire with charcoal and hickory logs, or soak 1.5-2 cups of wood chips in water for at least 30 minutes as you preheat a charcoal or gas grill.
Woodchips on a Charcoal Fire: Sprinkle soaked and well-drained wood chips over glowing charcoal, when they begin to smoke nicely, add steaks and close grill.
Woodchips on a Gas Grill: Drain chips well and place in a wood chip tray, or wrap into a flat bundle with aluminum foil, poke the foil full of holes so the smoke can escape. Lift cooking grate and place bundle directly on the hottest part of your grill – when the chips are smoking nicely, it’s time to add the steaks.
Season steaks with pinches of sea salt flakes and freshly cracked pepper. Brush the cooking grate clean with a wire brush and mist or brush with oil. Immediately add steaks to grill and sear with medium-high to high heat to sear. Close lid and grill steaks two to three minutes and then reposition on the grill, turning 45 degrees. Sear another two to three minutes and flip steak over to a hot part of the grate, reducing the heat to medium-low.
Grill the steak to one half temperature (about 10 degrees) lower than your idea serving temperature, remove to a plate and tent with foil; resting 5-10 minutes before serving. – Chef Michaelangelo (mick) Rosacci
Chef’s Note: A heavy cast iron grate browns and sears meats the best – you can add one to the top of your wire grated grill and improve all your grilling results.
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