High-Low Strip Steak Recipe | MyRecipes - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Adam Perry Lang
The first grilling, at a cooler temperature, helps cook the steaks evenly. The second, after they rest, gives the beef delectable coal-fire flavor. Don't oil the grill rack before cooking--you want some of the meat to stick to t
Ingredients
- 1/4 cup extra-virgin olive oil
- 2 tablespoons grated fresh onion
- 1 tablespoon chopped fresh thyme
- 1 tablespoon sugar
- 1 tablespoon grated garlic
- 1 teaspoon unsalted butter
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon kosher salt
- 1/4 teaspoon crushed red pepper
Instructions
- To prepare basting liquid, combine first 10 ingredients in a saucepan; bring to a simmer over medium heat. Remove from heat; refrigerate in an airtight container overnight or up to 2 days.
- Preheat charcoal grill to high heat. Set up an elevated grill rack 18 inches above surface of coals, using a second grill rack set atop 2 stacks of 2 bricks each. Tie herb sprig bunches tightly to the handle of a long wooden spoon.
- Combine 1 teaspoon black pepper, 1/2 teaspoon salt, garlic salt, and red pepper in a small bowl. Rub steaks with spice mixture; let stand 10 minutes. Place steaks on elevated grill rack; grill 3 minutes. Turn steaks; grill 3 minutes. Turn onto long edge; grill 3 minutes. Turn onto second long edge; grill 3 minutes or until thermometer registers 95 °. Remove steaks to a platter; baste with basting liquid using herb brush. Let stand 15 minutes. Maintain grill at medium-high heat.
- Carefully remove elevated grill rack and bricks. Place steaks on lower grill rack. Grill steaks for 6 minutes or until desired degree of doneness, turning and basting every minute. Singe herbs on herb brush for 5 seconds after final basting. Finely chop herbs; reserve.
- Combine parsley, 2 tablespoons oil, remaining 1/2 teaspoon black pepper, remaining 1/4 teaspoon salt, and reserved chopped herbs on a cutting board. Add steaks to oil mixture; turn to coat. Let stand 5 minutes. Cut steaks across grain into thin slices. Turn slices in board dressing to coat. Serve steaks with dressing.
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