Just past the ribeye and before the sirloin lies the cousin to the ribeye the New York Strip Steak. I say cousin because this muscle is the same as the ribeye without the cap muscle. We cut these from the center to avoid any sinew and "vein" toward the back of the cut.
This recipe is for our super thick cut 1 pound New York steak.
First, I start by taking out the steak after thawing and let the temp rise to just under room temp, maybe for 30 to 40 minutes. This softens the muscle and allows the seasoning to absorb better and cook more evenly.
Second, let's season it! I always like garlic, season salt and pepper. You can use any of your favorite steak seasoning as well.
I love to cook on charcoal, but this recipe can be cooked on any grill. One thing to remember, the best steak should be cooked on high heat to sear in the flavor. Set the pellet grill, the gas grill, or the charcoal grill to around 400 degrees.
Using the "hot spot on the grill" place the seasoned steak on the grill. Cooking for about 8 minutes per side. If you are a perfectionist, this is where you can "mark" the steak. This method would be 4 minutes, then rotate 90 degrees and cook for an additional 4 minutes, then flip and repeat. This should leave some amazing grill marks and cook to a perfect medium rare. All grills are different, I highly recommend temping your steak to insure the perfect outcome . Although cooking to 160 is recommended, this will leave your steak way over done. For the perfect medium rare, shoot for the 125 degree mark for internal temp.
Once again...... Let the steak rest!!! This should be for around 10 to 15 minutes after cooking.