14 Ounce Strip Loin Recipe

Time1h 30m

Serves1

Make 14 Ounce Strip Loin Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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1
Bring steak to room temperature
Remove the 14-ounce strip loin from the refrigerator 45–60 minutes before grilling so it comes to room temperature. Pat dry thoroughly with paper towels. Dry surface helps form a good crust.
2
Season
Rub the steak lightly with 1 tablespoon neutral oil to help the seasonings adhere. Evenly sprinkle 1.5 teaspoons kosher salt over both sides and 1 teaspoon coarsely ground black pepper. Press the seasonings gently into the meat.

3
Build a two-zone fire in your wood-fire grill: pile the 4 cups of charcoal on one side to create a hot direct-heat zone and leave the other side with few or no coals for indirect heat. Add 2 small wood chunks on top of the coals for smoke. Light and let the coals burn until they are covered with a thin layer of white ash and producing steady heat (about 20–30 minutes). Aim for a grill grate surface temperature of roughly 500–600°F (260–315°C) over the direct zone.
4
When coals are ready, clean and oil the grate. Use a folded towel dipped in oil and tongs to coat the grate to prevent sticking.

5
Sear on direct heat
Place the steak directly over the hottest portion of the coals. Sear without moving for 2.5–3 minutes to develop a deep brown crust, then rotate 45 degrees and sear another 1.5–2 minutes to create cross-hatch grill marks. Flip and repeat on the other side: 2.5–3 minutes, rotate 45 degrees, then 1.5–2 minutes.
6
Finish to desired doneness
After searing both sides, move the steak to the cooler indirect side of the grill. Close the lid and let cook until internal temperature reaches your target: 120–125°F for rare, 125–130°F for medium-rare, 135°F for medium. For a 14-ounce strip, expect an additional 4–8 minutes depending on grill temperature and thickness. Use an instant-read thermometer inserted into the thickest part of the steak.
7
Rest
Transfer the steak to a cutting board and tent loosely with foil. Let rest 8–10 minutes to allow juices to redistribute. Resting will raise the internal temperature by about 3–5°F.

8
While the steak rests, add 1 tablespoon unsalted butter to a small heatproof bowl and let it soften slightly from residual grill heat or melt briefly over low heat. Stir in 1 tablespoon chopped fresh parsley.
9
After resting, brush or spoon the parsley butter over the steak. Slice the strip loin across the grain into 3/4-inch thick slices. Serve immediately with lemon wedges on the side if desired.