Perfect Grilled NY Strip Steak
Thomas J. Story
This Snake River Farms Gold Label striploin is everything a steak should be: tender, flavorful, and finished with just the right touches of luxury. Perfect for date nights, special occasions, or simply indulging in the finer things.
This recipe, and others like it, can be found in the article “This West Hollywood Restaurant Will Transport You to the South of France.”
How to Make It
1
Generously sprinkle the striploin with Maldon sea salt on both sides and let it sit at room temperature for 30 minutes. This step seasons the meat and helps develop a great crust when cooking.
2
Heat a grill or cast-iron skillet over high heat. Sear the steak for 3 minutes on each side, then transfer to an oven-safe tray.
3
Finish cooking in a preheated 450°F oven for 4 minutes to achieve a perfect medium-rare. Adjust the time slightly to your preferred doneness.
4
Remove the steak from the oven and let it rest for at least 10 minutes, allowing the juices to redistribute.
5
Brush the steak with melted beef tallow for an extra layer of richness. Serve on a warmed plate, garnished with the herb bouquet garni and a grilled lemon for squeezing over the top.
Ingredients
14 oz Snake River Farms Gold Label striploin
1 tsp Maldon sea salt
2 tbsp beef tallow, melted
1 small herb bouquet garni (thyme, rosemary, and parsley)
1 grilled lemon half, for serving
Directions
1
Generously sprinkle the striploin with Maldon sea salt on both sides and let it sit at room temperature for 30 minutes. This step seasons the meat and helps develop a great crust when cooking.
2
Heat a grill or cast-iron skillet over high heat. Sear the steak for 3 minutes on each side, then transfer to an oven-safe tray.
3
Finish cooking in a preheated 450°F oven for 4 minutes to achieve a perfect medium-rare. Adjust the time slightly to your preferred doneness.
4
Remove the steak from the oven and let it rest for at least 10 minutes, allowing the juices to redistribute.
5
Brush the steak with melted beef tallow for an extra layer of richness. Serve on a warmed plate, garnished with the herb bouquet garni and a grilled lemon for squeezing over the top.
Search All of Sunset's Recipes
The Latest
This Is the Official Drink of the Summer (and It’s Highly Polarizing)
