The New York strip is a favorite among grillers, and answers to a few names. Some people call it the Kansas City Strip or the Strip Loin. But whatever you want to call it, it’s still the cut with the long strip of fat running down the side, the one that we like to call the “fat cap.” It is part of why the New York strip is so flavorful and juicy and doesn’t really need much to make it superb. All you really need when cooking it is some high heat oil and some salt.
You can add a dry rub to the New York strip, but with Pre’s 100% grass fed & finished beef, the flavor is going to shine through with just a bit of seasoning. So either way, you spice it, you’ve got a 5-star steak! Great beef doesn’t need very much seasoning. However, grab a good rub if you’d like and by all means, use it liberally! You’re in for a treat with these rubs and marinades.
Don’t forget to take care of your gas or charcoal grill. Here are a couple quick tutorial videos on grill maintenance before we get going.
Heat your grill to high, around 350°F — 400°F.
Open your grass fed and finished steak(s) and pat them dry with a paper towel. You want a dry steak to get that great sear.
Season liberally with coarse salt on both sides.
Then, oil both sides with a high heat oil. Rub some oil on the grates to prevent the steaks from sticking to it.
Place your steaks on the grill and cook them until you see a golden brown char develop.
Flip the steaks once, and then you can slightly rotate them 30 degrees to get those perfect grill marks.
Be sure to use a digital food thermometer to check all the sides for doneness.
Let it rest for 7 minutes before you slice it (always slice it against the grain).
Here are a few of our favorite New York strip recipes to try next!