24 minutes (for grilling)
4 boneless New York Strip Steaks, cut 1-inch thick
2 cloves garlic, crushed or minced
2 tablespoons H-E-B Olive Oil
1 tablespoon fresh-squeezed lemon juice
1 teaspoon Alessi Sea Salt
1 teaspoon Morton & Bassett Coarse Ground Black Pepper
1/2 cup Smith & Wollensky™ Barbecue Sauce
Combine garlic, oil, lemon juice, salt, and pepper in a small bowl. Spread evenly over both sides of steaks; let steaks stand 20 to 30 minutes.
Heat charcoal 30 minutes until covered with a light layer of gray ash or heat gas grill on High 10 minutes with lid closed.
Grill steaks 4 inches above Medium heat or 375 degrees F grill surface temperature (hold palm just above grate; when heat causes you to pull away in 4 seconds, grill is ideal for Medium heat). Cook steaks 7 to 9 minutes per side; baste cooked sides with barbecue sauce after turning.
Remove from grill when internal temperature of steaks reaches 140 degrees F or 150 degrees F for Medium-Rare to Medium doneness. Serve with additional sauce, if desired
No Nutritional Information Available
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