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Grilled New York Strip Steak
New York Strip steak, with a simple seasoning, grilled over hot charcoal.
Course Main Course
Cuisine Italian
Prep Time 5 minutes minutes
Cook Time 20 minutes minutes
Resting Time 10 minutes minutes
Servings 2
Calories 741kcal
Author Breanna Stark
- 20 oz Bone-in New York Strip steak or boneless if preferred
- 1 tsp Kosher salt
- ¾ tsp black pepper course grind
- 2 tbsp butter salted, softened
- ½ tsp chimichurri seasoning optional
Season your steak on all sides with Kosher salt and black pepper. Be sure to season the edges of the steak, including the fat cap on the far end.
In a small bowl, combine the salted butter and chimichurri seasoning. Place in the fridge while you cook your steak.
Let the steak rest at room temperature while you fire up your grill.
Light your charcoal and heat your grill to 450°F.
Once your grill is hot, place your steak directly on the grates over the charcoal.
Let your steak grill for 10 to 15 minutes per side (reference chart above based on preferred steak temperature and thickness).
When the internal temperature reaches 135°F (for medium-rare), remove the steak from the grill and add the chimichurri butter on top.
Let the steak rest at room temperature for 10 minutes, then serve immediately.
Calories: 741kcal | Carbohydrates: 1g | Protein: 59g | Fat: 54g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 21g | Trans Fat: 0.5g | Cholesterol: 257mg | Sodium: 1312mg | Potassium: 916mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 375IU | Vitamin C: 0.03mg | Calcium: 92mg | Iron: 5mg