Blue Collar Charcoal-Grilled New York Strip Steaks
There’s nothing fancy about this recipe—and that’s exactly the point. A quality New York strip, a hot charcoal fire, and simple seasoning are all you need to make a steak that’s every bit as good as one from a steakhouse. If you’ve got a charcoal grill and a couple of cold beers, you’re ready to cook the Blue Collar way.
Why You’ll Love This Recipe
- Steakhouse-quality flavor from a simple charcoal grill
- Crispy, flavorful crust with a juicy center
- Uses only a handful of ingredients
- Perfect for weeknight dinners or weekend cookouts
- No fancy equipment required
Quick Facts
- ⏱️ Prep Time: 10 Minutes
- 🔥 Cook Time: 6-10 Minutes
- 😴 Rest Time: 10 Minutes
- 🛠️ Difficulty: Easy
- 🍺 Miller Lite Cook Time: 1 Beer
- 🌡️ Target Temp: 125-130
Ingredients
- New York Strip Steaks
- Salt
- Pepper
How to Make it
– Remove the New York Strip steaks from the refrigerator 30 to 45 minutes before cooking. Pat them dry and season all sides generously with kosher salt. Let the steaks rest while you prepare the grill.
– Fill a chimney starter with Kingsford Original Charcoal and light it. Once the coals are fully ashed over, pour them into your Weber kettle. Open the top and bottom vents completely to maximize airflow and get that grill ripping hot.
– Place the cooking grate on the grill and let it preheat for several minutes. Using an insulated grilling glove, rub the cut side of half an onion across the hot grates to remove any leftover residue and create a clean cooking surface.
– Place the steaks directly over the hot coals and cook for about1 and a half minutes without moving them.
– Rotate each steak 90 degrees and grill for another 1 and a half minutes to get those steakhouse style crosshatch grill marks.
– Flip the steaks onto a fresh hot spot on the grill. Cook for 1 and a half minutes, rotate 90 degrees, and cook another 1 and a half minutes.
– During the final minute of cooking, season both sides with a generous coat of coarse ground black pepper for that steakhouse flavor without burning the pepper. –
– Continue cooking until the steaks reach your target temperature.For medium rare, remove at 125 to 130 degrees.
– Transfer steaks to a cutting board or platter and let them rest for 10 minutes before serving. – This allows juices to redistribute, giving you a tender, juicy steak in every bite.
🔧Blue Collar Tips
Score the sale. Steaks taste better when you don’t overpay. Check your local ads and stock up when New York strips hit that sweet spot, like 9.99 a pound. Salt early, pepper late. Salt draws out moisture and helps build that crust. Pepper burns at high heat. So, wait until the last minute of the cook to add it for that steakhouse bite without any bitterness. Heat is everything. Get those grates screaming hot before the steak hits. When you flip, move to a fresh hot spot to keep that crust building. Charcoal is cheap, but flavor is priceless.
Equipment
- Webber Kettle Grill
- Kingsford Original Charcoal
- Charcoal Chimney Starter
- ThermPro Instant Read Thermometer
- Tongs