High-Low Strip Steak

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.

Yield: Serves 8 (serving size: about 3 ounces steak and 2 teaspoons dressing)
Total:
Recipe from Cooking Light

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Recipe Time

Hands On: 1 Hour
Total: 9 Hours

Nutritional Information

Amount per serving
  • Calories: 265
  • Fat: 17.2g
  • Saturated fat: 4.2g
  • Monounsaturated fat: 10.2g
  • Polyunsaturated fat: 1.3g
  • Protein: 24.6g
  • Carbohydrate: 1.9g
  • Fiber: 0.3g
  • Cholesterol: 70mg
  • Iron: 1.9mg
  • Sodium: 359mg
  • Calcium: 27mg

Ingredients

  • 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

Preparation

  1. 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. 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. 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. 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. 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.
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