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February 02, 2023
I’ve rarely ever met a cut of steak that I didn’t like, and the NY strip is right up there on my list of favorites. I decided to grill up a delicious Australian Wagyu NY Strip from The Butcher Shoppe using my PK Grill. It’s going to be mouthwatering!
NY Strip is a wonderful steak to grill, with its marbled fat and thick cut. I’m keeping this steak recipe simple and quick, with just a few ingredients. After all, Wagyu NY Strip is already tasty and juicy, I’m just adding a little flavor, smoke, and tenderness.
Using Royal Oak Charcoal, I preheated my PK 360 Grill and set it up with a 2-zone fire.
I shot a video of this recipe and uploaded it to my Youtube channel. Head over there now if you want to watch it.
Folks, it’s a real showstopper. Absolutely full of savory, smoky, steaky flavor. It was tender and juicy, and the spices added a whole other depth of taste. This one is a big, big winner.
I typically plan on 6-8 ounces of NY Strip with sides like (in my video) asparagus or a baked potato.
Let it cool and store it in an airtight container in the fridge for up to 3 days. Make a sandwich or some tacos out of the leftovers for another delicious meal.
PK Grill, Royal Oak Charcoal, ChefAlarm, Black nitrile gloves, Metal tongs, Sharp knife, Aluminum pan
Category
Wagyu
NY Strips (we used an A-9 Australian Wagyu NY Strip from the Butcher Shoppe)
Heath Riles BBQ Everyday Rub
Heath Riles BBQ Beef Rub
Set up PK Grill for a 2 zone fire (or any charcoal grill).
Coat steaks with olive oil.
Season steaks with Heath Riles BBQ Everyday Rub & Heath Riles BBQ Beef Rub.
Season with black pepper if you choose.
Allow steaks to sit for 10 minutes with the rub on them.
Start the steaks on the cool side of the grill to reverse sear. Sear steaks and then move back to the cool side to finish off to an internal temperature of 125º-130º.
Finish steaks off with Sea Salt.