American
Bobby Flay's Perfectly Grilled Steak
Bobby Flay's no-nonsense method for a great grilled steak: a thick New York strip seasoned simply, seared hard over high heat, and turned only once for a deep crust and juicy interior. His core rule is to leave the steak alone.
20 min
Total time
4
Servings
10 min
Prep
10 min
Cook
beginnerdinnerhigh-proteingluten-freeketo
Ingredients
4 servings
- 4 steaks (340 g each) New York strip steaks, about 2.5 cm / 1 inch thick
- 2 tbsp (30 ml) canola or vegetable oil
- to taste kosher salt, generous
- to taste freshly ground black pepper, generous
Make it your way
Instructions
- Step 1.Take the steaks out of the refrigerator about 30 minutes before cooking so they come to room temperature.
- Step 2.Heat a grill (or grill pan) to high. Clean and oil the grates.
- Step 3.Brush the steaks on both sides with the oil and season very generously with salt and pepper just before grilling.
- Step 4.Place the steaks on the hottest part of the grill and cook without moving them for about 4 to 5 minutes, until a deep golden-brown crust forms and the steak releases easily.
- Step 5.Flip the steaks once and cook the second side for about 3 to 5 minutes for medium-rare, until the internal temperature reads 52 C (125 F).
- Step 6.For crosshatch grill marks, rotate the steaks 90 degrees halfway through cooking each side.
- Step 7.For medium, cook to 57 to 60 C (135 to 140 F).
- Step 8.Transfer the steaks to a board or platter and let them rest for 5 to 10 minutes so the juices redistribute.
- Step 9.Slice against the grain if desired and serve.
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