Charcoal Ny Strip Recipe

Bring steaks to temperature

Remove steaks from refrigerator and pat dry with paper towels. Let rest at room temperature for 30–45 minutes to take the chill off (this helps them cook evenly).

Season

Just before grilling, brush both sides lightly with the neutral oil. Generously season both sides and the edges with kosher salt and freshly ground black pepper, pressing the seasoning into the meat so it adheres.

Sear and cook over charcoal

When coals are ready (see Charcoal & Grill Setup), start by searing over the hottest part of the fire. Place steaks directly over the hottest coals for 2–3 minutes per side with the lid off, rotating once to create good crust and grill marks. After searing both sides, move steaks to a medium-hot zone (indirect heat) to finish cooking to desired doneness: about 3–4 more minutes per side for medium-rare (internal temp 125–130°F / 52–54°C), longer for medium (135°F / 57°C). Use an instant-read thermometer inserted into the thickest part to check temperature.

Baste with butter and aromatics

During the last 1–2 minutes of cooking, place the butter, smashed garlic, and thyme in a small cast-iron pan on the grill or spoon the melted butter over the steaks using a heatproof spoon, basting frequently to add flavor and encourage browning. If using a pan, tilt it and spoon the butter over the steaks several times.

Rest

Transfer steaks to a cutting board and tent loosely with foil. Rest for 8–10 minutes to allow juices to redistribute; internal temp will rise a few degrees while resting.

Finish and serve

Slice against the grain if serving sliced, or serve whole. Sprinkle with flaky sea salt and chopped parsley, and offer lemon wedges on the side. Serve immediately.

Light 4 cups of lump charcoal or briquettes in a chimney starter until the coals are mostly covered with white ash (about 15–20 minutes). If using wood chunks for smoke, add them to the hot coals just before cooking. Pour coals into one side of the grill to create a two-zone fire (hot direct side and cooler indirect side). Adjust the grill vents to maintain a medium-high heat (450–550°F at grate) and preheat grate for 5 minutes, then clean and oil the grate lightly.

If you have a thermometer in the grill, aim for a hot direct zone of 500°F and an indirect zone around 350–400°F. For searing, maintain the hottest area and move steaks to the cooler area to finish cooking as described in the Steak section.

After resting and just before serving, sprinkle the steaks lightly with flaky sea salt and chopped parsley for freshness. Serve with lemon wedges to brighten the flavor if desired.