GrillAmerican
Two-zone NY strip
Strip is the other half of a T-bone: tighter grain than ribeye, a fat edge worth rendering, no need for a marinade.
Made it?
50 min · 20 min hands-on · pull 130°F · rest 8 min
Ingredients
1.5 lb on the fire · ~1.2 lb to the table · 2 plates at 8 oz
- NY strips, 1½ inches thick4 (1 1/2 lb)
- kosher salt2 tsp
- coarse black pepper1 tsp
- oil or tallow1 tbsp
Method
- 1
Salt uncovered 1–24 hours. Pepper just before the fire.
- 2
Two-zone fire. Thick strips start on the cool side to 115°F, lid down.
- 3
Sear 45–60 seconds per side, including a standing sear on the fat strip. Pull 128–130°F. Rest 8 minutes.
If you don’t have it
- NY strip → Bone-in strip or a T-bone. T-bone has a filet that finishes first — park that side off the hottest coals.
- Grill → Cast-iron reverse. 250°F oven to 115, then a screaming pan. Same 130 rest.
Same cook, different day
Pepper crust
Steakhouse night. Press cracked pepper on after the reverse, then sear. Salt still goes on hours ahead.
Compound-butter finish
You want a sauce without a pan sauce. Herb butter on the board as they rest. Not in a 600°F pan.
Thin weeknight
¾-inch strips. Skip the reverse. Sear 2 minutes a side and rest. They overcook while you look for the probe.
On the plate
With this, try
- With this dish, try making wedge salad.
Next to a ribeye, strip, or porterhouse. Quarter the head. Dressing thick. Bacon crisp. Tomato on top.
20 min
- With this dish, try making grilled asparagus.
When the meat comes off to rest. Thick spears, oil, salt. Hot grate 2–3 minutes, roll, another minute. Lemon. Pencil spears go in a hot skillet, not on the bars.
10 min
- With this dish, try making steak fries.
Par-cook while the steak dry-brines. Finish when the steak rests. Russets, ½-inch sticks, soak, dry. 325°F then 375°F, or a hot sheet with oil if you refuse a pot of fat. Salt the second they leave the heat.
45 min