- Prep Time: 5 minutes
- Cook Time: 10 minutes
New York Strip
You won't be in a conversation about grilling long before the topic of steaks come up. And, rightfully so. We believe in the importance of a meal and few things help set the table better than a tender steak. We will help with the steak; the right cabernet is up to you.
Direct Heat at 650°F
Really the only decision you will have to make is how you like your steak prepared. Medium rare? Medium?
Here is a quick reference for internal temperatures for steaks:
Rare: 120°F - 125°F
Medium Rare: 130°F - 135°F
Medium: 140°F - 145°F
Medium Well: 150°F - 155°F
Well Done: 160°F+
- New York Strip Steak - As Needed
- Olive Oil - As Needed
- Salt - As Needed
- Pepper - As Needed
- Seasoning - As Needed
- Heat the Big Green Egg to 650°F with direct heat.
- Apply olive oil to both sides of each steak.
- Apply salt & pepper to both sides; use additional seasoning at this point if you choose.
- When the temperature hits 650°F, burp the lid and place the steaks on the grill, close the lid; sear for 2 minutes.
- At the 2 minute mark, flip the steaks and place them on a new spot on the grid.
- Close the lid and sear for 2 more minutes.
*You are now 4 minutes into the cook*
- Open the lid and flip the steaks one more time (this is the second time you have flipped the steaks).
- Now, close the draft door, remove the daisy wheel, and put on the damper. You are closing off the air flow in the Big Green Egg and allowing the steaks to "dwell". The dome will retain the heat, but the flames will subside. This locks in the moisture and finishes the cook.
- Allow the steaks to "dwell" for 3 minutes.
*You are now 7 minutes into the cook*
- At this point, check the internal temperature of your steaks. If you want to cook them up a little longer then put them back on the grid until the steaks reach your desired internal temperature.
Source: Adapted from this Big Green Egg recipe.