Summer is ushering lots of opportunities for backyard BBQs! Try this recipe that I found from Ina Garten's Make it Ahead. This quick and easy recipe is a crowd-pleaser and pairs perfectly with the 2018 Syrah.
Ingredients:
- Kosher salt and freshly ground black pepper
- 2 tsp light brown sugar
- 2 tsp ground coffee (regular or decaf)
- 1 tsp dried granulated garlic
- 1 tsp chipotle chili powder
- 1 tsp crushed red pepper flakes
- 3 (1 ½ inch thick) New York strip steaks or “club steaks”
- 1 ½ Tbsp. extra virgin olive oil
Directions:
- In a small bowl, combine 2 Tbsp. salt, 1 Tbsp. black pepper, along with the brown sugar, coffee, garlic, chipotle powder, and red pepper flakes.
- Pat the steaks dry with paper towels. Place in a baking dish and rub them with olive oil. Sprinkle the steaks with the spice mix, using all the mixture.
- Cover the dish and refrigerate for at least 2 hours to allow the flavors to absorb into the meat.
- When ready to cook, heat grill with enough charcoal to cover half of the grill. (I fill a charcoal chimney ¾ full for this step). Pour the 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 each side.
- Move the steaks to the cool side of the grill and put the lid on. Make sure to leave the vents open and continue to cook for 8-10 minutes.
- Using a meat thermometer, cook the steaks until the inside temperature reads:
- 115 degrees F for rare
- 120 degrees F for medium-rare
- 125 degrees F for medium
- Transfer the steaks to a plate and cover tightly with aluminum foil and allow to rest for 15 minutes. Remove foil after 15 minutes or the steaks will continue to cook!
- Slice the steaks, sprinkle with a dash of salt, and serve hot or warm.
- Note: with a gas grill, cook the steaks for 2 minutes on each side, then turn off 1 or 2 burners and place the steaks on the cool side of the grill to cook for 10 – 12 minutes.
