Directions
TIP: If your steaks are frozen, we suggest moving them from the freezer to the fridge 24 hours before you cook them. Planning ahead helps build the anticipation of a big steak dinner, am I right? Try to avoid using the defrost setting on a microwave or running them under warm water as a last-minute solution.The best results always come from a slow thaw out in the fridge. You can let them finish their thaw on the counter for an hour or so before cooking them.
Step 1: Get that grill hot! The BEST results come from cooking over a bed of charcoal, but a gas grill gets the job done too. If you are using charcoal, make sure to bank your coals to one side so you have a direct and indirect side. If you are using a gas grill, turn on all your burners to help preheat the grill but turn off one of the burners in the corner when you put the steaks on to create a similar indirect heating side.
Step 2: While your grill is getting hot, season your steaks by first slathering with a little extra virgin olive oil. This helps the rub adhere, but it also helps form a tasty crust on your steak and prevents sticking to the grill grates.
Step 3: Place your steaks on the grill over direct heat. Start with 2 minutes each side. Remember, your tenderloin is going to cook faster because it’s smaller, so the trick to prevent overcooking after the first 4 minutes is to position the steak where the NY strip is over the direct heat and the tenderloin is over the indirect heat. From here, plan to flip the steaks once every minute until they are done to ensure even cooking through the steaks. This also helps build an even char on each side of the steaks.
TIP: If you are cooking a steak thicker than an inch it would be best to move the whole steak to the indirect side after 6-8 minutes to let it cook through evenly without overcooking the edges before the center can finish.
Step 4: Test for doneness with a meat thermometer. If you like medium-rare, these might only take 6 minutes to cook from start to finish, and that’s about where I start testing. Use your tongs to pick up the steak and insert the meat thermometer to the thickest part of the steak to check. As a general guide 125 for rare, 135 for medium-rare, 140 for medium, 145 for medium-well, 150 or more for well-done. For optimal juiciness and tenderness try to not go past medium. If you cook past medium things tighten and dry up quickly!
TIP: Don’t cut open your steak to check the doneness. Use a meat thermometer!
Step 5: Rest your steaks. This is a crucial part of the cooking process. It only takes about 5 minutes but resting gives a chance for the meat to relax and redistribute moisture, and this will ensure every bite is great! If you cut open a steak hot off the grill without resting it properly its juices will run out onto the plate, and you will end up with something dry and chewy. After a 5-minute rest, serve with your favorite sides and enjoy!!
