The Best Big Green Egg NY Strip Steak Recipe
Mastering The Best Big Green Egg NY Strip Steak Recipe provides a way for you to achieve a steakhouse-quality crust in your own backyard. You must follow these specific wood-fired techniques to maximize the potential of this premier cut. Because the Big Green Egg maintains such high radiant heat, it remains the most effective tool for searing thick-cut steaks. This process ensures that you create a deep, savory char while keeping the interior incredibly tender. You will find that a simple seasoning and a rich butter finish are mechanical necessities for a professional-grade result.
Servings: 2 people
Ingredients
- 2 NY Strip Steaks thick-cut strips (at least 1.5 inches)
- 2 tbsp Extra Virgin Olive Oil 1 per steak
- 1 tbsp Kosher Salt
- 1 tbsp Coarse Black Pepper
- 2 tbsp Black Truffle Butter
- 1 pound Organic Asparagus
Instructions
- Prep: Pat the steaks dry and rub them with olive oil and seasoning before letting them sit at room temperature for thirty minutes.
- BGE Setup: Light the lump charcoal and allow the grill to preheat to a steady 600°F with the vents fully open.
- The Sear: Place the tempered steaks directly over the hot coals for four minutes per side to achieve a perfect medium-rare crust.
- The Rest: Pull the steaks from the grill and top them with black truffle butter while they rest loosely under foil for ten minutes.
- The Sides: Grill the organic asparagus direct for five minutes during the resting period to achieve a crisp and wood-fired snap.
- The Serving: Plate the rested steaks alongside the charred vegetables once the butter has melted into a savory and rich glaze.