To start, choose a relatively thick cut of meat with good marbling throughout, such as a New York strip or porterhouse. You can use either gas or a charcoal grill, but you must get it very hot before you start cooking. Take the steak out of the refrigerator 30 minutes before you want to cook it and allow it to come to room temperature on the counter. Mix your crust seasonings on a clean plate while the grill warms up.
Coffee and Pepper–Crusted New York Steaks | Red Meat Recipes | Weber Grills
In a small bowl, combine 2 tablespoons salt, 1 tablespoon black pepper, the brown sugar, coffee, garlic, chipotle powder, and red pepper flakes. Pat the steaks dry with paper towels, place them in a baking dish, and rub them all over with the olive oil. Rub the steaks on both sides with the spice mix, using it all. Cover the dish and refrigerate for at least 2 hours to allow the flavors to get into the meat. Pour a layer of hot coals on one side of the grill, leaving the other side empty. Cook the steaks on the hot side of the grill for exactly 2 minutes on one side, turn them over, and cook for exactly 2 minutes on the other side.
Spice-Crusted New York Strip Steaks With Mesa Grill Steak Sauce
We started in Los Angeles and drove along US 1 to Brookings, Oregon in 8 days, stopping somewhere different every night. Marathon is an understatement, but it was an amazing drive with lots of windy, curvy ups and downs and incredible vistas. One of our stops was the Hearst Castle in San Simeon. Built by American publishing magnate, William Randolph Hearst, the expansive estate sits atop a mountain on the Central Coast overlooking the Pacific Ocean.