Charcoal Striploin Steak

Meat 836 Last Update: Mar 22, 2021 Created: Mar 22, 2021 0 0 0

This steak is often called "New York" in restaurants. It has an elongated shape, and there is a strip of fat along the long edge.

Cut the fat along the edge of the steaks, perpendicular to the surface of the meat, without cutting to the flesh. Let the meat come to room temperature. Brush with olive oil.
Light the coals in the grill - they should burn through well and be covered with gray ash. Heat the wire rack, grease. Place the steaks, place the grill on the grill.
Fry, turning once every 2 minutes, until cooked medium rare, that is, 55 ° С, or medium, 60 ° С (determine with an electronic thermometer). Remove from the charcoal a couple of degrees until cooked (53 and 58 ° C, respectively) and let the steaks "rest" before serving, placing them on a plate and covering with foil, 3-4 minutes. - they will reach the desired temperature. Season with salt and pepper and serve.

This steak is often called "New York" in restaurants. It has an elongated shape, and there is a strip of fat along the long edge.

Cut the fat along the edge of the steaks, perpendicular to the surface of the meat, without cutting to the flesh. Let the meat come to room temperature. Brush with olive oil.
Light the coals in the grill - they should burn through well and be covered with gray ash. Heat the wire rack, grease. Place the steaks, place the grill on the grill.
Fry, turning once every 2 minutes, until cooked medium rare, that is, 55 ° С, or medium, 60 ° С (determine with an electronic thermometer). Remove from the charcoal a couple of degrees until cooked (53 and 58 ° C, respectively) and let the steaks "rest" before serving, placing them on a plate and covering with foil, 3-4 minutes. - they will reach the desired temperature. Season with salt and pepper and serve.