The New York strip steak may be the most classic cut of meat you can throw over a hot fire. It's cut from the top loin muscle, which isn't very heavily used. As a result, the strip steak is one of the more tender cuts of beef you can sink your teeth into. A well-cut strip steak has a thin ring of fat around the steak and has plenty of marbling -- the tiny specks and streaks of fat running through the beef. Some people go for heavy marinades, but a good cut of strip steak requires little more than salt and pepper and a hot grill. Rubbing the steak with some olive oil, crushed garlic and rosemary is another simple and delicious strip option. Depending on the size, a strip steak should get about four to six minutes per side over a 350-degree Fahrenheit (176.6-degree Celsius) grill for medium rare.
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