Charcoal Grilled Ny Strip Recipe
Recipe information
Make Charcoal Grilled Ny Strip in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
Steak
Charcoal & finishing
Steak
1. Bring steak to room temperature
Remove steaks from refrigerator 45–60 minutes before grilling. Pat both sides dry with paper towels. This ensures even cooking.
2. Season
Brush both sides lightly with neutral oil. Generously season both sides and the edges with kosher salt and coarsely ground black pepper, pressing gently so the seasoning adheres. Let sit uncovered for 10 minutes to allow salt to start penetrating.
3. Make herb garlic butter (optional)
While charcoal is heating, combine softened butter, minced garlic, and thyme leaves in a small bowl. Mix until homogenous and keep at room temperature so it remains spreadable. This will be used to finish the steaks.
Charcoal & grilling
4. Prepare charcoal fire
Build a two-zone fire in a charcoal grill: bank coals to one side for high direct heat and leave the other side with few or no coals for indirect finishing. Use 4–6 cups lump charcoal (or briquettes) and a chimney starter or lighter fluid per your grill size. Add 1–2 wood chunks on top of coals if using for added smoke. Let coals burn until covered with white-gray ash (about 15–20 minutes).
5. Preheat grates
Set the cooking grate over the hot coals and let it preheat for 5 minutes. Oil the grate by using a cloth or paper towel dipped in oil and tongs, or brush oil on steak just before placing on the grill to prevent sticking.
6. Sear over high heat
Place steaks directly over the hottest part of the grill. Sear for 2¾–4 minutes per side depending on thickness and desired doneness: aim for a dark brown crust with good crosshatch marks. For a 1½–2 inch strip, sear 3–4 minutes per side for medium-rare target internal temperature of 125–128°F (52–53°C) before resting.
7. Move to indirect and finish
After searing both sides, move steaks to the cooler side of the grill (indirect heat) to finish cooking. Close the lid and cook until internal temperature reaches 5–8°F below final desired temperature: 120–123°F (49–51°C) for rare, 125–128°F (52–53°C) for medium-rare, 135°F (57°C) for medium. This typically takes 4–8 minutes depending on thickness and grill.
8. Rest and finish with butter
Remove steaks from grill, transfer to a cutting board. Immediately top each steak with 2 tablespoons of the herb-garlic butter. Tent loosely with foil and let rest 8–10 minutes. During resting the juices redistribute and carryover cooking will raise the internal temperature to the target doneness.
9. Slice and serve
If serving family-style, slice steaks against the grain into 1/2-inch slices. Serve with any melted butter from the board spooned over the slices. Optionally sprinkle a small pinch of flaky sea salt just before serving.
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