This cut delivers a robust beefy flavor and a texture that is simultaneously tender and substantial, making it a prime choice for weekend cooks and seasoned grill masters. Just before the grill heats up, generously season both sides with kosher salt and freshly ground black pepper.
Mastering the Cool Zone Method for New York Steak on Gas Grill
Once the grates are hot, turn off the center burner or burners, leaving the outer ones on high. This creates a two-zone fire: a direct heat zone for searing and an indirect zone for finishing the steak to your desired doneness.
Close the lid and continue to cook until the internal temperature reaches your target. Selecting the Ideal Cut Your journey begins long before the lighter is sparked.
Mastering the Cool Zone for New York Steak on Gas Grill
Look for a steak that is well-marbled with thin streaks of fat running through the muscle. Avoid using iodized table salt, which can impart a harsh chemical taste.
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