_e.png)
Even if our lives right now are full of uncertainty and worry due to COVID-19 and summer 2020 is not what we expected, it doesn't mean we can't have a good summer. With Memorial Day weekend coming up, we would have friends over for our backyard bbq party, however, life has other plans this year, so we have to make the best of our situation.
We absolutely love grilling at our house. Honestly, who doesn't like the smell and sound of a fired up grill? We usually make mixed grill platter that includes NY strip or t-bone steak, pork chops, chicken breast, skinless, boneless chicken thighs, hot Italian sausage and Chorizo sausage. On the side we usually have nice salad with leafy greens, veggie platter with lot of raw veggies and grilled baby potatoes, asparagus, bell peppers and mushrooms.
Today I'd like to share my grill master husband's tried and true tips for grilling NY strip steak on a charcoal grill.
Season your NY strip steak with salt first to open up the pores between muscle tissue. We love course ground Himalayan pink salt. Then season with course ground black pepper. Set aside to come to room temperature.
Use lump charcoal, NOT briquettes. Lump charcoal retains temperature and makes steak more flavorful.
Start with a clean grill. To prevent sticking use nonstick cooking spray of your choice.
Preheat your charcoal grill to 475 F.
After removing from the grill let it rest of 5 to 10 minutes.
I hope these tips will be useful for your next BBQ party.
Thank you for reading.
Best,
Nina