High-Low Strip Steak

High-Low Strip Steak Recipe
Photo: Iain Bagwell; Styling: Missie Neville Crawford
The first grilling, at a cooler temperature, helps cook the steaks evenly. The second, after they rest, gives the beef delectable coal-fire flavor. Don't oil the grill rack before cooking--you want some of the meat to stick to the rack and tear, exposing more surface area to the fire in a process Perry Lang calls scruffing. You can use a foil-wrapped brick on the grill rack to hold the steak steady while it cooks and browns on its edges.


Serves 8 (serving size: about 3 ounces steak and 2 teaspoons dressing)
Total time: 9 Hours

Recipe from

Cooking Light

Recipe Time

Hands-on: 1 Hours
Total: 9 Hours

Nutritional Information

Calories 265
Fat 17.2 g
Satfat 4.2 g
Monofat 10.2 g
Polyfat 1.3 g
Protein 24.6 g
Carbohydrate 1.9 g
Fiber 0.3 g
Cholesterol 70 mg
Iron 1.9 mg
Sodium 359 mg
Calcium 27 mg


Basting liquid:
1/4 cup extra-virgin olive oil
2 tablespoons grated fresh onion
1 tablespoon chopped fresh thyme
1 tablespoon sugar
1 tablespoon grated garlic
1 teaspoon unsalted butter
1 teaspoon Worcestershire sauce
1/2 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
1/4 teaspoon crushed red pepper
Remaining ingredients:
1 bunch thyme sprigs
1 bunch rosemary sprigs
1 bunch sage sprigs
1 1/2 teaspoons freshly ground black pepper, divided
3/4 teaspoon kosher salt, divided
1/2 teaspoon garlic salt
1/4 teaspoon ground red pepper
2 (1-pound) New York strip steaks, trimmed
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons extra-virgin olive oil


1. To prepare basting liquid, combine first 10 ingredients in a saucepan; bring to a simmer over medium heat. Remove from heat; refrigerate in an airtight container overnight or up to 2 days.

2. Preheat charcoal grill to high heat. Set up an elevated grill rack 18 inches above surface of coals, using a second grill rack set atop 2 stacks of 2 bricks each. Tie herb sprig bunches tightly to the handle of a long wooden spoon.

3. Combine 1 teaspoon black pepper, 1/2 teaspoon salt, garlic salt, and red pepper in a small bowl. Rub steaks with spice mixture; let stand 10 minutes. Place steaks on elevated grill rack; grill 3 minutes. Turn steaks; grill 3 minutes. Turn onto long edge; grill 3 minutes. Turn onto second long edge; grill 3 minutes or until thermometer registers 95°. Remove steaks to a platter; baste with basting liquid using herb brush. Let stand 15 minutes. Maintain grill at medium-high heat.

4. Carefully remove elevated grill rack and bricks. Place steaks on lower grill rack. Grill steaks for 6 minutes or until desired degree of doneness, turning and basting every minute. Singe herbs on herb brush for 5 seconds after final basting. Finely chop herbs; reserve.

5. Combine parsley, 2 tablespoons oil, remaining 1/2 teaspoon black pepper, remaining 1/4 teaspoon salt, and reserved chopped herbs on a cutting board. Add steaks to oil mixture; turn to coat. Let stand 5 minutes. Cut steaks across grain into thin slices. Turn slices in board dressing to coat. Serve steaks with dressing.

Adam Perry Lang,

Cooking Light

August 2013
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