- (4) ⅔-lb. New York strip steaks (~1-inch thick cut steaks)
- 1 teaspoon kosher salt (or coarse sea salt)
- 1/4 cup Worcestershire sauce
- 2 tablespoons balsamic vinegar
- 1 tablespoon minced garlic
- 2 tablespoons olive oil
- 2 tablespoons fresh lemon juice (~half juicy lemon)
- 1/2 teaspoon lemon pepper
- Butter, for serving
- First, remove the 4 steaks from their packaging season them with kosher salt on both sides. Then, place them into a gallon-size bag or glass container and set them aside.
- Next, prepare the steak marinade. Combine the rest of the ingredients together in a small bowl or Pyrex and whisk to combine.
- Then, pour the marinade on top of the steaks, remove as much air as possible and seal the bag. Squish the marinade around making sure it coats the steaks.
- Place steaks in the fridge and let marinate for at least 30 minutes, or up to 2 hours.
- When you’re ready to cook the steaks remove them from the fridge and bring them to room temperature. Rub your grill grates with olive oil and preheat it to 500ºF.
- Remove the steaks from the marinade and transfer them to the grill. Sear the steaks over direct heat for 2 minutes on each side to get those gorgeous grill marks. Then, turn the heat down to medium/high (~400ºF) and continue grilling for around 10-15 minutes*, flipping halfway through.
- For a medium* steak, cook until the internal temperature reaches 140ºF*. Then, remove from the heat and let rest for 5 minutes.
- Serve with butter and enjoy.
Tips & Notes
- Cook time: cook time will vary depending on how thick cut your steaks are and how done you want the middle. Our steaks were around 1-inch thick and we cooked ours to medium.
- Steak doneness: 135ºF – rare, 140ºF – medium/rare, 150ºF – medium, 165ºF – well-done.
Nutrition FactsServing Size: 1/6 Calories: 519 Sugar: 2 Fat: 36 Carbohydrates: 5 Fiber: 0 Protein: 41
Keywords: grilling steak