Jul 14 2026
Restaurants›La Cuchara›Wood Grilled 10 Oz. Strip Steak Recipe

Wood Grilled 10 Oz. Strip Steak Recipe

Inspired by La Cuchara
Time1h
Serves2

Pommes Lyonnaise, Beef Tallow Tximitxurri, Scallions

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Steak

Pommes Lyonnaise

Beef Tallow Tximitxurri

Scallions

Method

Steak

  1. 1

    Prepare the Steak

    Remove the strip steak from the refrigerator and let it sit at room temperature for about 30 minutes. This ensures even cooking.

  2. 2

    Season the Steak

    Pat the steak dry with paper towels. Rub both sides with olive oil, then generously season with kosher salt and freshly ground black pepper.

  3. 3

    Grill the Steak

    Preheat the grill to high heat. Place the steak on the grill and cook for about 4-5 minutes on each side for medium-rare, or until desired doneness. Use a meat thermometer to check for an internal temperature of 130°F (54°C).

  4. 4

    Rest the Steak

    Remove the steak from the grill and let it rest for 5-10 minutes before slicing. This allows the juices to redistribute.

Pommes Lyonnaise

  1. 5

    Prepare the Potatoes

    Peel the Russet potatoes and slice them into thin rounds, about 1/8 inch thick.

  2. 6

    Cook the Onions

    In a skillet, melt the butter over medium heat. Add the sliced onions and cook until they are soft and slightly caramelized, about 10 minutes.

  3. 7

    Fry the Potatoes

    In the same skillet, add the potato slices in a single layer. Cook until golden brown on one side, about 4-5 minutes, then flip and cook the other side until golden, about another 4-5 minutes.

  4. 8

    Combine and Serve

    Once the potatoes are cooked, gently stir in the caramelized onions and sprinkle with freshly chopped parsley. Serve warm alongside the steak.

Beef Tallow Tximitxurri

  1. 9

    Prepare the Tximitxurri

    In a mixing bowl, combine the beef tallow, finely chopped parsley, minced garlic, red wine vinegar, crushed red pepper flakes, and salt. Mix until well combined.

  2. 10

    Let It Rest

    Allow the tximitxurri to rest at room temperature for at least 15 minutes to let the flavors meld together.

Scallions

  1. 11

    Prepare the Scallions

    Wash the scallions thoroughly and trim off the roots. Cut them into 1-inch pieces.

  2. 12

    Garnish

    Sprinkle the scallion pieces over the plated steak and pommes Lyonnaise for added freshness and flavor.

More from La Cuchara