Grilled striploin steak
This steak is often called "New York" in restaurants. It has an elongated shape, and a strip of fat runs along the long edge.
Ingredients
Servings 6- 6 striploin steaks, 300–350 g each
- 15 g olive oil
- 8 g medium sea salt
- 10 g freshly ground black pepper
Cooking
Step 1
Cut the fat along the edge of the steaks perpendicular to the surface of the meat, without cutting through to the pulp. Let the meat come to room temperature. Brush with olive oil.
Step 2
Kindle the coals in the brazier - they should burn well and be covered with gray ash. Heat the grate, grease. Put the steaks, set the grate on the grill.
Step 3
Fry, turning once every 2 minutes, until cooked medium rare, that is, 55 ° C, or medium, 60 ° C (determine with an electronic thermometer). Remove from the coals a couple of degrees before cooked (53 and 58 ° C, respectively) and let the steaks "rest" before serving, laying them on a plate and covering with foil, 3-4 minutes. - they will reach the right temperature. Salt, pepper and serve.