For the perfect grilled steak, keep it simple!

 Culinary Tips

--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!



Grilled Steak

Serves 4


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.