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In a small bowl,
combine the rosemary, garlic, kosher salt, and worcestershire sauce.
Add enough olive oil to make a paste.
Spread the herb
and garlic paste on both sides of each steak, gently rubbing the
herbs into the meat with your hands.
After coating
the steaks with the herb mixture, place the steaks into a ziploc
bag. Seal and refrigerate for 4-6 hours.
Preheat your
grill to high.
Remove the steaks
from the refrigerator, and scrape most of the marinade off. Place
the steaks on the grill. Cook 3-4 minutes per side for rare (140
degrees internal temperature), 4-6 minutes per side for medium (160
degrees), or 6-7 minutes for well done (170 degrees).
Remove the steaks
from the grill, cover loosely with aluminum foil, and let rest for
5 minutes before serving.
Serves 4.
Recipe submitted
by Tim Sousa
This is a great,
simple steak recipe for those summer evenings when your grill is
calling you. New York Strip steaks also have many other names, including
Kansas City Strip, and Shell steaks.
The cooking
times I've given are for steaks about 3/4 of an inch thick. If your
steaks are thicker or thinner than this, adjust the cooking times
accordingly.
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