Grilled strip steak
Approx. 20 mins
2 strip steaks of 7 oz (200 g) each
Roasted garlic (optional)
Grilled strip steak
I absolutely love strip steak! Good thing it’s a very popular piece of meat nowadays – its tender meat with the distinguishing layer of fat wins everyone over. An additional bonus is that this steak, carved from the short loin, is excellently suitable for grilling on the BBQ. Cattle used to be classed by feeling their loin: in case it was nicely firm and full, the animal would be sold for slaughter. We can safely conclude that a nice and firm strip steak is definitely worth your while.
Fun fact #1: the French term for this piece of meat is “entrecote”, which is literally translated as “between the ribs”.
To pack the strip steaks with some added flavor, we rubbed them with roasted garlic after grilling. The results were incredibly good! The subtle taste of garlic combined with the super tender beef makes this dish extremely exciting. Apart from the roasted garlic and some salt and pepper, the strip steaks don’t require any extra spicing.
Please note: when grilling meat at a high temperature, remember to always sprinkle the pepper once the meat has been removed from the BBQ. Pepper easily burns, which leaves a bitter taste – definitely something you’d want to avoid when grilling such a nice piece of meat!
Fun fact #2: The two halves of the BBQ classic T bone steak consists of two types of steak; one side of the bone the strip steak and on the other side is the tenderloin fillet. Although it’s our maiden voyage with the strip steak, some time ago, we cooked a T-bone steak on the BBQ BBQ, remember?!
Approx. 10 mins
Well in advance, take the strip steak from the fridge to bring the meat up to room temperature. Salt the steaks and prepare the BBQ for indirect grilling at a high temperature (+/- 482°F/250°C).
Approx. 10 minutes
After 3 minutes, we removed the meat from the BBQ and rested it under a sheet of aluminum foil. Be careful not to wrap the meat too tightly into the aluminum foil as this may damage the crispy crust, and that’d be a waste! We timed it intuitively, but in case you have a core thermometer, remove the meat as soon as it’s reached a core temperature of 118°F (48°C). The steaks will be perfectly medium rare – just the way we love it! In case this is too rare for you, we advise you to wait for a core temperature that’s somewhat higher – why not use our helpful table in the BBQ&A!
After resting the steak, rub the meat with a clove of roasted garlic. Carve the strip steak into thin slices and serve right away.
The following products in this article were sponsored: – Strip steak by Meatfish.nl
Thanks, Meatfish. 🙂
Nicole SchonewilleRead more
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