Ina Garten Grilled New York Strip Steaks

Ina Garten grilled New York strip steaks turn brown sugar, ground coffee and chipotle powder into dark, smoky crusted steaks in 2 hours 25 minutes. Try this make ahead steak dinner for dinner party nights or a simple weeknight dinner, since the rub goes on a day early and the grilling takes minutes.

Cook the steaks for exactly 2 minutes per side over the hot coals, then move them to the cool side with the lid on. Skip that two-zone setup and you get a burnt outside with a raw middle.

Ina Garten learned this grilling method from Mark Lobel, whose family runs Lobel's of New York, a fifth-generation butcher shop on Madison Avenue. The sear and the slow finish do most of the work, and the coffee rub only adds depth to the crust (Make It Ahead, 2014).

Source: Make It Ahead (2014)

Ina Garten Grilled New York Strip Steaks

0.0 from 0 votes

Course: DinnerCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

15

minutes

Calories

380

kcal

A short, hard sear over hot coals builds a dark, spiced crust, then the steaks finish gently on the cool side of the grill. A long rest under foil keeps the pink centers juicy when sliced.

Ingredients

• Kosher salt and freshly ground black pepper
  

• 2 teaspoons light brown sugar
  

• 2 teaspoons ground coffee (regular or decaf)
  

• 1 teaspoon (dried) granulated garlic
  

• 1 teaspoon chipotle chile powder
  

• 1 teaspoon crushed red pepper flakes
  

• 3 (1 1/2-inch-thick) New York strip steaks
  

• 1 1/2 tablespoons good olive oil
  

Directions

• Make the spice rub: Combine 2 tablespoons salt, 1 tablespoon black pepper, 2 teaspoons light brown sugar and 2 teaspoons ground coffee in a small bowl. Add 1 teaspoon granulated garlic, 1 teaspoon chipotle chile powder and 1 teaspoon crushed red pepper flakes, then stir well so everything spreads evenly.
• Rub the steaks: Pat the 3 New York strip steaks dry with paper towels, place them in a baking dish and rub them all over with 1 1/2 tablespoons olive oil. Then coat both sides with the spice mix, using every bit of it.
• Refrigerate the steaks: Cover the dish and refrigerate for at least 2 hours. That gives the flavors time to get into the meat.
• Light the charcoal: Heat enough charcoal to cover half of the grill, which for Ina Garten means filling a charcoal chimney 3/4 full. Pour a layer of hot coals on one side of the grill and leave the other side empty.
• Sear the steaks: Cook the steaks on the hot side for exactly 2 minutes, then turn them over and cook for exactly 2 minutes on the other side. Keep an eye on the clock, because this short sear builds the crust.
• Finish on the cool side: Move the steaks to the cool side, put the lid on and check that the vents are open. Cook for 8 to 10 minutes, until a thermometer inserted sideways into the middle reads 115 to 120°F for medium rare or 120 to 125°F for medium.
• Rest and slice: Transfer the steaks to a plate and cover it tightly with aluminum foil for 15 minutes. Remove the foil after the 15 minutes so they stop cooking, then slice, sprinkle with salt and serve hot or warm.

Tools for this recipe

• ThermoPro instant-read thermometer, OXO 12-inch locking tongs, ThermoPro digital kitchen timer, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I prepare the steaks a day ahead?

Yes, this recipe is built for it. Coat the steaks with the spice rub, cover and refrigerate for up to 1 day, then grill them right before dinner.

How do I cook these steaks on a gas grill?

Cook the steaks for 2 minutes on each side over the lit burners. Then turn off 1 or 2 burners and move the steaks to the cool side for 10 to 12 minutes, which mimics the charcoal setup.

Why do I need to rest the steaks for 15 minutes?

Resting lets the juices settle back into the meat, so they don't run out when you slice. Cover the plate tightly with foil, but take it off after 15 minutes or the steaks will keep cooking.

Can I use a different cut of steak?

Other thick, well-marbled steaks like ribeye should work with the same rub and method, though I'd watch the thermometer closely. The 1 1/2-inch thickness is what the timing is based on.

What's the most common mistake with this recipe?

Skipping the thermometer is the big one, since the minutes are only a guide. Insert it sideways into the middle of the steak and pull the meat at 115 to 120°F for medium rare.