If you could grill one thing for the rest of your life, this strip steak would be it. Stupid simple, crazy delicious, true to its NY roots: this is the best strip steak - period.
What prep? There's no need for that, we're going straight to the fun part! Simply hit each steak (you're doing more than one right?) with a coat of the Sizzlin' Burger rub, followed by a coat of Garlic Jalapeno. That's it!
Depending on how thin cut your strip steak is, you might wanna go lighter on the rub to avoid overpowering the meat's flavor.
Fire 'em up ladies and gents! Have the pit set up for 2-zone cooking. This means one side of the cooking area is directly above the heat source, while the other takes advantage of radiant heat.
Slap them NY strip steaks on the indirect side of the grill, and watch that temperature go up. When it reaches a core temp of 100ºF (38ºC), move it over to direct heat. Get some grill marks on both sides, until core temperature reaches your desired doneness - for us that's 135ºF (57ºC).
Once the grilled strip steaks are done, pull them off the heat. Let them rest at room temp for 10-15 minutes in a tin foil tent - this will stop the cooking process, while giving the meat a chance to reabsorb its juices.
And that's it! Serve while still warm for maximum enjoyment. If you're proud of your work, take a photo and share it with our community on social media!
Catch you on the next recipe!
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