Name: New York Strip Steak
Prep time: 10 min
Cook time: 15 min
Cuisine: American

kenyonteam

New York Strip Steak

Bold, beefy, and built for the grill. These Stars & Stripes Strip Steaks are dry-brined overnight for maximum flavor, then seared hot and fast on the Kenyon for a crust that means business. Simple seasoning, serious results.

Jun 9 - 15m cook

Prep time:

10m + overnight dry brine

Cook time

15m

Total time

25m

Makes

Ingredients
Instructions

1” thick NY strip steaks

4 lb

sea salt

4 tsp

cracked black pepper

4 tsp

avocado oil (or high heat oil of choice)

2 tbsp

To dry brine the steaks, pat away excess moisture from the meat, then season each side of the steaks with 1/2 tsp of sea salt and 1/2 tsp cracked black pepper. Repeat with remainder, then transfer the steaks onto a rack with a tray beneath. Transfer to the fridge, uncovered, to rest overnight, or up to 48 hours.

When ready to grill, remove steaks from the fridge.

Add 2 cups of water to the drip tray and preheat your Kenyon Grill to high heat.

Drizzle oil onto each side of the steaks to prevent sticking, then add the steaks to the preheated grates, at least 2” apart. Sear for 3-5 minutes, or until the desired crust develops. Close lid.

After, flip each steak, then continue to cook until the internal temperature reaches 130ºF, or to preferred doneness.

Transfer the steaks to a plate, then allow the steaks to rest for 5-10 minutes to lock in juices. When ready, serve, and enjoy!