Ingredients:

  • Two 10-12 oz NY Strip Steaks, about 1.5 inches thick (280-340g, about 3.8cm)
  • 2 tablespoons (30ml) Olive Oil, extra virgin
  • 2 teaspoons (10g) Kosher Salt
  • 1 teaspoon (5g) Black Pepper, freshly ground
  • 1 sprig Rosemary (optional)
  • 2 cloves Garlic, crushed (optional)

Instructions:

  1. Pat the steaks dry with paper towels. This is crucial for a good sear!
  2. Drizzle both sides of the steaks with olive oil. Season liberally with salt and pepper. Gently massage the seasoning into the meat.
  3. Let the steaks rest at room temperature for 30 minutes.
  4. Preheat your grill to high heat (about 450-500°F / 232-260°C). For charcoal, create a two-zone fire (hot and cooler zones).
  5. Place the steaks on the hottest part of the grill. Sear for 2-3 minutes per side, until a dark crust forms.
  6. If using a charcoal grill with two zones, move the steaks to the cooler zone.
  7. Continue cooking until the internal temperature reaches your desired doneness (Rare: 125-130°F (52-54°C), Medium-Rare: 130-135°F (54-57°C), Medium: 135-145°F (57-63°C), Medium-Well: 145-155°F (63-68°C), Well-Done: 155°F+ (68°C+)). Flip occasionally.
  8. In the last minute of cooking, add the rosemary sprig and crushed garlic to the grill near the steaks to infuse them with flavour.
  9. Remove the steaks from the grill and place them on a plate. Tent loosely with foil and let them rest for 5-10 minutes.
  10. Slice the steak against the grain and serve immediately.