Scroll on for my step-by-step process, and read the full story: This Is Exactly How to Grill the Perfect Steak Every Time!
Step 1: Remove the steak from the fridge about an hour before you grill, and let it come to room temperature.
You want it to be about 1 1/2″ thick in order to get that perfect char on the outside without overcooking the inside. I usually ask the butcher for a “premium new york strip steak (sometimes I’ll go grass fed) that’s really thick without a lot of fat.” Usually does the trick.
Step 2: Just before grilling, pat steak dry with paper towels, drizzle both sides with olive oil, then liberally season all over (including the edges) with Grill Mates Montreal Steak Seasoning.
We used to season an hour before grilling, but found that it resulted in a slightly too salty steak. So we’ve started seasoning just before the steak goes on the grill for perfect results.
Step 3: Heat a gas grill to an even temperature of 350 degrees.
Many recipes recommend having a hot side to sear and a cooler side for finishing, but we have the best results when we don’t allow any areas of the grill to get too hot. Keep an eye on your temperature so that it stays right at 350 throughout cooking – the temperature may drop a bit when you open the hood to put the steaks on, so adjust your controls accordingly.
Step 4: For a 1 1/2″ steak, grill exactly 8 minutes per side, turning only once.
This results in a medium-rare steak with a pink juicy center, and a perfectly charred crust on the outside. Keep the lid closed while cooking, but take a peek once in awhile to make sure there are no flare-ups. If you see a flame, use tongs to gently move the steak to a cooler part of the grill.
Step 5: Let the steak rest for 10 minutes.
This lets the juices evenly distributes and keeps all that flavor packed in the steak.
Step 6: Use a sharp knife to slice the steak into 1″ strips.
I love serving slices on a big platter that you can serve family-style in the center of the table. Plus, when you’re using an expensive cut of meat like this, it helps it stretch further.
It truly is the perfect steak! Serve alongside some grilled veggies with my “shortcut” chimichurri, and you’ve got yourself a summer meal that’ll get major raves. Let me know if you give it a try, and scroll on for the recipe card.
- 2 New York Strip Steaks, about 1 1/2" thick, fat trimmed
- extra-virgin olive oil
- Grill Mates Montreal Steak Seasoning
- "shortcut" chimichurri (recipe follows)
- One hour before grilling, remove the steaks from the fridge and allow to come to room temperature.
- Preheat grill to 350 degrees. Pat steaks dry with paper towels, drizzle both sides with olive oil, then season liberally on all sides with Montreal Steak Seasoning.
- Place steaks on grill and shut the hood, watching to make sure it maintains an even temperature of 350 degrees. Check occasionally to make sure there are no flare-ups - if there are, use tongs to gently move the steaks to a cooler part of the grate.
- Cook steaks 8 minutes per side, turning only once, for medium-rare. Remove to a cutting board and let rest for 10 minutes before slicing into 1" strips. Eat!
- 1 package Grill Mates Zesty Herb Marinade
- 1/3 cup water
- 3 tablespoons white vinegar
- 3 tablespoons olive oil
- 1 bunch fresh cilantro, stems & leaves
Add all the chimichurri ingredients to a blender and purée until almost smooth. I like to leave some pretty flecks of the fresh cilantro visible. Transfer to a small bowl and serve extra alongside sweet potatoes and steak.
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