The Perfect Steak
- Prep Time -
- Cook Time -
- Serves 2
Recipe Provided By: Martha Stewart
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1. Ingredients
- 2 (1 1/2) pounds boneless New York strip steaks, 2 1/2 inches thick
- 2 tablespoons olive oil
- Salt and freshly ground black pepper
- Vegetable-oil cooking spray
Nutrition Info
Per Serving
- Calories: 1086 kcal
- Carbohydrates: 0 g
- Dietary Fiber: 0 g
- Fat: 51 g
- Protein: 146 g
- Sugars: 0 g
About: Nutrition Info 
Powered by: ESHA Nutrient Database
2. Cooking Directions
- Drizzle both sides of the steaks with olive oil; season with salt and pepper.
- Prepare a charcoal or gas grill and arrange coals for direct cooking. Lightly coat rack with cooking spray. Coals should be glowing white.
- Place the steaks on grill. Cook 8 minutes per side, for rare; 10 minutes for medium-rare. Let steak rest 1 to 2 minutes for juices to collect, then serve.
Yield: 2 servings
3. Still Hungry?
The best way to prepare a New York strip, also called a Kansas City strip or shell steak, is to grill it. This cut of meat is superior in flavor to the porterhouse or T-bone.
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Most Helpful Reviews
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Olive oil?
biggietool - August 19, 2008 12:51:35 PM PSTI never put olive oil on the steak itself. I use it for the grill to prevent sticking but that's it. Also, one thing that is very important and not mentioned here is to bring the meat to room temperature for about 20 mins. This prevents the meat from curling up and becoming tough. As for seasoning,for me it's all about good Kosher salt and fresh cracked pepper. No steak sauce either- cooked Med-rare and that's it.
12 of 16 found this review helpful.
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My perfect steak
seandl@sbcglobal.net - September 26, 2008 03:55:23 PM PSTThe perfect steak is a thick butchers cut filet mignon lightly sesoned with garlic salt, cooked medium rare over an oak pit BBQ.
3 of 3 found this review helpful.
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A lot of information left out
DAVID B - May 28, 2008 01:44:12 PM PSTAfter not knowing where a N.Y. strip comes from, other information about how to cook this overthick steak is left out. Like distance between coals and meat, closed or open lid, trimmed or not and how to handle flare-ups, and more importantly, with a steak this thick, temperature of the meat before you put it on the grill.
Recipe is overly simple. You could ruin a good piece of meat ant still follow the recipe to a "T".9 of 16 found this review helpful.
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perfect, sure
rodney C - August 19, 2008 11:44:07 AM PSTMartha Stewart must have searched high and low for such a ..........perfect steak! Are you kidding me? Yahoo wasted the time by posting this and calling it a perfect steak? salt and pepper? olive oil? well flare ups will occur with an oiled steak if you dont describe how to do coals correctly, but perfect? Are you serious? Maybe perfect for ...prison food or retirement home recipes, wow. Take notice steak houses around the world, martha has perfected the steak with salt and pepper, genius!
8 of 14 found this review helpful.
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???
weddletodd - August 19, 2008 04:35:57 PM PSTPaprika, onion powder, garlic,...???
A good steak shouldn't need all of that any more than it needs steak sauce! If the cut is good, and the grillmaster knows what he(she) is doing, very little spice (and no sauce) should be needed. Why cover up the taste of the meat?7 of 12 found this review helpful.
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