--Pay close attention to the thickness and the weight of your steaks! This recipe is for a 12-ounce, inch and a half thick New YorkStrip steak.
-- The steaks’ internal temperature will continue to rise off the grill, so let them rest for a few minutes before cutting into them.
--Try Megan’s Grilled Potato Chips with this recipe for a great twist on meat and potatoes!
4 -12 oz. New York Strip Steaks (1 ½ inches thick), preferably organic grassfed
Salt and pepper, to taste
Vegetable oil, for oiling grill
Rosemary Butter: (optional)
2 large sprigs rosemary
½ stick butter, softened
½ tsp. salt
¼ tsp. pepper
Begin by bringing the steaks to room temperature for 10-15 minutes
Preheat grill to medium-high heat (400°). Clean and oil the grates.
Pack the steaks dry with a paper towel to absorb any liquid.Season the steak liberally with salt and pepper on both sides.
Grill steak on one side for 3 minutes, then rotate it ¼ turn for cross hatched grill marks and cook another 3 minutes. Flip steak over and repeat procedure but for only 2-3 minutes between and after turns for a total of 4-6 minutes. This will give you medium rare to medium doneness. 10 minutes for rare, 11-12 minutes for medium rare.
Remove from grill and let sit for 5-7 minutes before slicing or serving. While steak is resting lightly grill the 2 rosemary sprigs for 1minute. Strip the leaves off of the stems and roughly chop. Add to the butter and sprinkle with salt and pepper.
Serve steaks with grilled rosemary butter.