The process for cooking the steak is simple. I always take my steak off refrigeration at least an hour early to allow it to come to room temperature. I brush a little olive oil on both sides of the steak to prevent sticking and to allow the seasoning to adhere. I season with salt, pepper and garlic powder and head to the pre-heated grill. I sear the first side and then turn over and finish the other side. If you want diamond grill marks set the meat at a 45 degree right angle to the grate and then turn 45 degrees to left angle. Time on each side varies by width of the steak. I use an instant read thermometer and try for a 120 degree interior temperature (rare.) I place the steak on a platter and loosely tent with foil for a ten minute rest. It's steak time!
|New York Steak on the Grill|
I feel like I can smell the steak as it sizzles on the grill.