Grilled New York Strip Steak

New York Strip steak, with a simple seasoning, grilled over hot charcoal.

Course Main Course

Cuisine American

Prep Time 5

Cook Time 20

Resting Time 10

Servings

Calories 637kcal

Author Breanna Stark

Ingredients

20 oz Bone-in New York Strip steak or boneless if preferred
1 tsp Kosher salt
¾ tsp black pepper course grind

Instructions

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.
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.

Notes

The compound butter I used for this steak was a very simple combination of 2 tablespoons of salted butter and ½ tablespoon of Al Frugoni Chimichurri.

Nutrition