In a small bowl, combine 2 tablespoons salt, 1 tablespoon black pepper, the brown sugar, coffee, garlic, chipotle powder, and red pepper flakes. Pat the steaks dry with paper towels, place them in a baking dish, and rub them all over with the olive oil. Rub the steaks on both sides with the spice mix, using it all. Cover the dish and refrigerate for at least 2 hours to allow the flavors to get into the meat. Pour a layer of hot coals on one side of the grill, leaving the other side empty. Cook the steaks on the hot side of the grill for exactly 2 minutes on one side, turn them over, and cook for exactly 2 minutes on the other side. Move the steaks to the cool side of the grill, put the lid on, check to be sure the vents are open, and cook for 8 to 10 minutes, until an instant-read thermometer inserted sideways into the middle of the steak registers between and degrees for medium rare and and degrees for medium.
The Perfect New York Strip Steak Recipe, Pan-Fried, Oven-Roasted
Food Network UK | TV Channel | Easy Recipes, TV Shows and Videos | Food Network UK
When shopping, look for steaks that have a nice, even marbling of fat throughout, avoiding those that have a thick ribbon of fat going down the center. Trust us, the results are more than worth the minimal time doing both will require. Both will boost the flavor of your steak like you wouldn't believe. Place steaks on a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Let stand, covered, at room temperature 20 minutes.
Grilled New York Strip Steaks
Steak can be one of the most intimidating foods to cook because it can become overcooked and dry very easily. The truth is steak is not hard to cook at all! But you can make this recipe with almost any cut of steak.
To make your next steak night a guaranteed success, be sure to watch over the temperature of the meat with a thermometer. And salt the steak purposefully for a bigger flavor boost. We marinate the meat with lemon juice, garlic, and olive oil—but no salt, because the marinade will get discarded. Instead, we sprinkle on a little kosher salt before pan-grilling and finish the sliced steak with gorgeous flaky salt so that it hits your tongue first and offers a beautiful crunchy kick.