For a long time we’d been avoiding New York Strip Steak. I’d tried to grill some a long time ago and it just couldn’t hold a candle to a Ribeye. But recently my father-in-law bought a bunch and gave us some so I gave it another shot. I took all I’d learned in the past year or so from Meathead and used my thermometer to get a prefer medium steak. Here’s where I ended up:
With only direct grilling, I got a perfect end-to-end pink and a great bit of taste from the Maillard Reaction. I also decided to experiment with some apples on the grill after reading about others doing so on reddit.
While I am not a huge apple person, I did think it had a nice taste – similar to an apple pie. I simply grilled and then sprinkled sugar. The recipe I was following was something like 3 minutes per side and I think I ended up doing about 2 minutes per side to prevent it from burning or overcooking.