Quick, easy and tasty grilled Striploin Steaks. Some meats needs to be kept simple. This is one of them.
I love beef. I mean I really, really love beef. To me there’s nothing like a great grilled steak. If it was socially acceptable I would eat it every day. Striploin is one of my faves. It’s easy to prepare, fairly quick to cook and tastes like meaty butter if you ask me.
Since we like our meat medium to well done you won’t see much red here on the site. I realize I could cook it rare, photograph, then pop it back on the grill. But with extremely hungry family members I need to keep things simple. I’m usually lucky if I get 3 whole minutes to quickly snap some photos before the wolves descend on the food. So asking them to wait around while I cook, photograph, cook and photograph again would be pushing the limits of good sense.
My daughter, mini-me, likes hers well done. I can tolerate a bit of red. It’s funny how your tastes change as you get older. I used to be just like mini-me but as time passes I find myself going for the medium instead of the well done more and more.
One thing that never changes around here is we all like the ends charred. We will fight over who gets those pieces. I swear I get tempted to keep a fork at the ready to fend off the wolves when they reach for my perfectly charred pieces. I figure the one who grills get first stab at it. Makes perfect sense to me. Probably because I’m the one who grills.
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Grilled Striploin Steak (New York Strip Steak)
- 3 to 4 Striploin Steaks
- 1 to 2 tablespoons of Club House La Grille Roasted Garlic and Peppers Rub Marinade
- Salt and Pepper to taste
- Take your steak out about 30 minutes before grilling.
- Rub the marinade over it.
- Preheat your grill to high heat, or medium if you're a "nervous griller".
- Right before you pop them on the grill season with the salt and pepper.
- Set the steaks on the grill and allow them to cook for about 4 to 6 minutes.
- Flip them over and cook for another 6 to 8 minutes.
- If you're going for a nice medium this should work well. If you want it more rare take a minute to two minutes off each side.
- Take the steaks off the grill, slap a little of your favourite barbecue sauce on them, and allow them to stand for about 5 or so minutes to let the juices do their thing.
- Serve with a big old meat loving smile
I like marbling in my meat. As you can see above we also like to keep some fat on the sides. While not socially acceptable I like the flavour fat adds. If you go too lean it’s not as flavourful. So a little bit of marbling is a good thing.
Hope you enjoyed today’s tip!
What’s your favourite cut of beef for the grill?
I think my favourite is a rib eye. I go a little nutty for rib eye steak. T-bone is amazing, and you’d likely have to arm wrestle me for the bone.
Thank you for spending some time with me today!
I cannot wait to share some great tailgating recipes with you next week. I love football food. Not so much the football part of it, but for sure the food.
Now be confident and get your grill on!