Ingredients
Scale
- 2 New York Steaks, approximately 2 inches thick
- 2 tablespoons Diamond kosher salt
- 4 tablespoons black peppercorns
- 2 tablespoons coarse sea salt
Instructions
- Sprinkle both sides and ends of each steak with 1 tablespoon of the kosher salt.
Put the steaks on a wire rack, over a plate or tray, and chill uncovered in the fridge for 4 hours and up to 24 hours. - Remove the steaks from the fridge 30 minutes before firing up the grill. Since the core of each steak will still be chilled when you put it on the grill, you’ll be able to build up a nice surface crust without overcooking the meat.
- Start a fire in your grill with using about 1.5 chimneys full (for a gas grill, set the
temperature to at least 500°F). (We use mesquite charcoal for grilling steaks
because it burns hotter than charcoal briquets.) - While the fire is heating up, pat all sides of the steaks dry with paper towels. Using a mortar and pestle, coarsely grind the peppercorns and sea salt and pat them onto all sides of the steaks.
- When the coals have burned down to glowing ash with no visible flames, put the steaks directly over the coals and cook by flipping the meat every 30 seconds. Be sure to stand the steaks up on the sides so those surfaces are browned as well.
- Begin checking the internal temperature after 10 minutes and remove from the grill when it reaches 130°F for medium rare (the FDA recommends 130-140°F for medium rare).
- Transfer the steaks to a plate and let rest for at least 10 minutes before slicing and serving.
- Prep Time: 24 hours
- Cook Time: 15 minutes
- Category: Main course
- Method: Grill
- Cuisine: California
Nutrition
- Serving Size: 4
Keywords: new york steak