NY Strip and veggies


 
B

Brian Zimmerman

TVWBB Pro
This is the first time I have fired up the kettle since the beginning of the year. I think they are trying to kill me at work. So for vacation I picked up a NY Strip, 2" thick and 1.5 pounds. Salted the outside and let it sit.

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While the strip was salting, I fired up the grill and put on potatoes. They were split in half and oiled. Flipped after 20 minutes. Oiled some asparagus, onions and mushrooms. Put those on the grill.

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After a while I put veggies on indirect and threw on the steak. That was after I rinsed off the steak and patted dry. Seasoned with Everglades seasoning. Everything should taste like the Everglades.
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Not as hot as I wanted it but it cooked the way I wanted it.

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On the plate with some white rice.

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Cut into the meat and this is how it came out. Perfect in my humble opinion. Not a piece went to waste!

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<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by R_Sanchez:
Brian,

You mentioned the salt and rinse, but can you share the rest of your technique for cooking those steaks? </div></BLOCKQUOTE>

No problem. Let the salt sit on the steak for about a hour while the other veggies cooked. Rinsed off, padded dry then added Everglades seasoning. Put on direct 5 minutes a side, it was not a really hot fire at that point. Then on indirect 5 minutes a side. Then ate. I usually touch the meat to find how done it is. Check out YouTube for how to perfectly cook a steak. Basically hold your hand open and touch the ball of your hand, that is the part that connects to the thumb and that is rare-med rare, touch the center and it is medium. When the steak feels like that it is done.

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Works for me.
 
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