I love grilled meat, but I love it even more in the summertime. This past 4th of July, we had a mini family reunion, and as usual, I was asked to grill some meat. I wanted to keep it simple, so I grilled some New York Strips and did an easy BBQ chicken recipe that I’ve been using for years.
Steaks are pretty easy to make, and I don’t see why people are so amazed when I grill them. I had five steaks to work with, so I decided to do two different preparations. Three steaks were rubbed with olive oil to coat and then seasoned with kosher salt and fresh ground pepper on both sides. On the other two steaks, I used Emeril’s Southwest Essence as a rub. I don’t normally use Emeril’s products, but we had the bottle buried in our pantry, so I thought I’d use it. It worked out really nicely.
Classic Grilled New York Steaks
New York Steaks
Fresh Ground Pepper
Olive Oil (approx 1 tbsp. per steak)
- One hour before grillling, remove steaks from the refrigerator so they can get up to room temperature.
- Rub each steak with olive oil.
- Sprinkle each side of steak with kosher salt
Southwest New York Strips
Emeril’s Southwest Essence (or use your favorite rub)
New York Steaks
- The night before you grill, pat the steaks dry with a paper towel.
- Sprinkle rub mixture on steaks so that there’s an even coating on all sides.
- One hour before grilling, remove steaks from refrigerator so they can get up to room temperature.
For medium rare, I generally cook the steaks for 4 minutes per side. Add or subtract a minute depending on your desired doneness. If you want to make cross-hatched grill marks on the meat, turn the steaks 90 degrees after 2 minutes.
To check for doneness more accurately, use a digital instant-read thermometer to monitor the temperature of the meat (med. rare is somewhere between 130-135 degrees)
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