16 Ounce Strip Loin Recipe

Temper and dry

Remove the strip loin from the refrigerator 45–60 minutes before grilling so it comes close to room temperature. Pat both sides and edges thoroughly dry with paper towels—moisture reduces sear.

Trim any excessive silver skin or ragged fat if desired, leaving a thin fat cap for flavor. Score the fat lightly in a crosshatch if the cap is thicker than 1/4 inch to prevent curling.

Right before grilling, rub the steak lightly with the neutral oil to help the seasonings adhere and promote even browning.

Generously season both sides and the edges of the steak with kosher salt (about 1.5 tablespoons total) and freshly ground black pepper. Press the seasonings into the meat so they stick.

Prepare the grill

Build a medium-high wood fire and let it burn down until you have a bed of hot coals with steady flame—target a two-zone fire: one side with direct heat (hot coals) and the other side cooler for indirect finishing. Aim for grill grate temperature around 500–600°F (260–315°C) over the hot zone. If using lump charcoal with wood chunks, add hardwood pieces (oak, hickory, or fruitwood) for flavor.

Sear

Place the steak directly over the hottest part of the grate. Sear without moving for 2.5–3 minutes to develop a dark crust. Flip and sear the other side for 2.5–3 minutes. For good crosshatch grill marks, rotate the steak 45 degrees halfway through each side’s sear (optional).

Cook to temperature

After initial sear, move the steak to the cooler side of the grill (indirect heat) to finish cooking and avoid flare-ups. Insert an instant-read thermometer into the thickest part and cook to target internal temperature: 120–125°F for rare, 130–135°F for medium-rare, 140–145°F for medium. Expect about 4–8 additional minutes depending on grill heat and steak thickness.

Optional butter baste

If using the finishing ingredients: during the final 2 minutes on the indirect side, place the tablespoon of butter, crushed garlic clove, and thyme on top of the steak or in a small cast-iron pan near the steak so the butter melts and flavors the meat. Spoon the melted butter and aromatics over the steak once or twice.

When the steak reaches 5°F below your target internal temperature, remove it from the grill. Residual heat will carry it the remaining few degrees while resting.

Transfer the steak to a cutting board and tent loosely with foil. Rest for 8–10 minutes to allow juices to redistribute; do not slice while hot or the juices will run out.

After resting, slice against the grain into 1/4–1/2-inch slices. Sprinkle flaky sea salt to taste over the slices and, if you used the butter aromatics, spoon any collected juices or butter over the meat.

Serve immediately with your choice of sides.