Remove the 8 oz beef strip loin and the sausage from the refrigerator 30–45 minutes before cooking to come to near room temperature. Pat both dry with paper towels. Lightly brush the steak and sausage with 1 tbsp olive oil. Evenly season the steak on both sides with 1 tsp kosher salt, 1/2 tsp freshly ground black pepper and 1/4 tsp garlic powder. Prick the sausage a few times with a fork to prevent bursting.

Preheat your grill (charcoal or gas) to medium-high heat, aiming for about 425–475°F (220–245°C). Clean and oil the grill grates lightly with 1 tsp neutral oil to prevent sticking.

Grilling

Sear the steak

Place the strip loin on the hottest part of the grill. Sear 2–3 minutes without moving to develop a crust, then rotate 45° and sear another 1–2 minutes for cross-hatch marks (optional). Flip and sear the other side 3–4 minutes. Aim for an internal temperature of: 125°F (52°C) for medium-rare, 135°F (57°C) for medium. Total cook time will be about 6–9 minutes depending on thickness (8 oz strip loin usually ~1" thick).

Cook the sausage

While or after searing the steak, move the sausage to a slightly cooler area of the grill (indirect heat) and cook for 8–12 minutes, turning every 2–3 minutes so it browns evenly and cooks through. The sausage should reach 160°F (71°C) internal temperature for pork sausage, or follow your sausage's recommended temp. If sausage begins to char too quickly, move to cooler zone.

If using a gas grill and flare-ups occur, move the meat briefly to indirect heat until flames subside. Monitor internal temperatures with an instant-read thermometer for accuracy.

Rest & Finish

Rest the meats

Transfer the steak and sausage to a clean cutting board. Tent loosely with foil and rest 5–7 minutes. Resting allows juices to redistribute and ensures a tender result.

Finish steak (optional)

If desired, while the steak rests, place 1 tbsp unsalted butter on top to melt into the meat, and sprinkle the chopped parsley (1 tbsp) and 1 tsp lemon juice or red wine vinegar over the steak to brighten the flavor.

Slice & serve

Slice the strip loin across the grain into 1/4"–1/2" slices. Serve the sliced steak with the whole sausage or sliced on the diagonal. Offer chimichurri (2 tbsp) and lime/lemon wedges on the side for guests to add to taste.