High-Low Strip Steak

By ruthg

Serves 8 (serving size: about 3 ounces steak and 2 teaspoons dressing)
Total: 9 Hours

Board Dressing: Drizzle the cutting board with a few tablespoons of olive oil and then add some chopped aromatics and herbs. The meat has its final rest on this mixture. When its sliced, meat juices mix with the dressing. Because of the coating, the juices float rather than seep into the board, where, sadly, they would be lost.

The first grilling, at a cooler temperature, helps cook the steaks evenly. The second, after they rest, gives the beef delectable coal-fire flavor. Don't oil the grill rack before cooking--you want some of the meat to stick to the rack and tear, exposing more surface area to the fire in a process Perry Lang calls scruffing. You can use a foil-wrapped brick on the grill rack to hold the steak steady while it cooks and browns on its edges.

Adam Perry Lang, Cooking Light

AUGUST 2013

Ingredients

• 1/4 cup extra-virgin olive oil
• 2 tablespoons grated fresh onion
• 1 tablespoon chopped fresh thyme
• 1 tablespoon sugar
• 1 tablespoon grated garlic
• 1 teaspoon unsalted butter
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon kosher salt
• 1/4 teaspoon crushed red pepper
• 1 bunch thyme sprigs
• 1 bunch rosemary sprigs
• 1 bunch sage sprigs
• 1 1/2 teaspoons freshly ground black pepper, divided
• 3/4 teaspoon kosher salt, divided
• 1/2 teaspoon garlic salt
• 1/4 teaspoon ground red pepper
• 2 (1-pound) New York strip steaks, trimmed
• 2 tablespoons chopped fresh flat-leaf parsley
• 2 tablespoons extra-virgin olive oil

Details

Servings 8
Adapted from myrecipes.com

Preparation

Step 1

1. To prepare basting liquid, combine first 10 ingredients in a saucepan; bring to a simmer over medium heat. Remove from heat; refrigerate in an airtight container overnight or up to 2 days.

2. Preheat charcoal grill to high heat. Set up an elevated grill rack 18 inches above surface of coals, using a second grill rack set atop 2 stacks of 2 bricks each. Tie herb sprig bunches tightly to the handle of a long wooden spoon.

3. Combine 1 teaspoon black pepper, 1/2 teaspoon salt, garlic salt, and red pepper in a small bowl. Rub steaks with spice mixture; let stand 10 minutes. Place steaks on elevated grill rack; grill 3 minutes. Turn steaks; grill 3 minutes. Turn onto long edge; grill 3 minutes. Turn onto second long edge; grill 3 minutes or until thermometer registers 95°. Remove steaks to a platter; baste with basting liquid using herb brush. Let stand 15 minutes. Maintain grill at medium-high heat.

4. Carefully remove elevated grill rack and bricks. Place steaks on lower grill rack. Grill steaks for 6 minutes or until desired degree of doneness, turning and basting every minute. Singe herbs on herb brush for 5 seconds after final basting. Finely chop herbs; reserve.

5. Combine parsley, 2 tablespoons oil, remaining 1/2 teaspoon black pepper, remaining 1/4 teaspoon salt, and reserved chopped herbs on a cutting board. Add steaks to oil mixture; turn to coat. Let stand 5 minutes. Cut steaks across grain into thin slices. Turn slices in board dressing to coat. Serve steaks with dressing.