Thanks for the help Jill. We had purchased a bunch of your New York Strip loin steaks, and ruined the first couple in an overcooked stew. So today we tried them on a Weber charcoal grill. We’ve never had steak so good and tender and juicy! Our ten year old son said he wanted this every night, and my Italian wife and I knew no one on our block was eating as well as we were tonight.
First we let the steaks sit covered, in olive oil, pepper, and salt for 1.5 hours to warm to room temp. Then with charcoal hot (real wood, not brickets), we put them on the grill and let the flame lick them good for about one minute on one side (the olive oil drips down to create a flame). Put lid on and let cook for about 4 minutes, then remove lid, turn 180 degrees, and let the heat build up again (the charcoal runs hotter without the lid) to sear the other side, about 2 minutes with lid off. Then turn 90 degrees another minute, then lid back on for about 2-6 minutes (my wife doesn’t like too much red, so she got the 6 minute steak, but even that was tender). Remove from grill and let sit covered for 10 minutes on outdoor table, then eat with mashed potatoes, and asparagus we slow-cooked on a skillet with olive oil, onions, and garlic – and some home-made sourdough we threw on the coals to toast while the meat was resting. And of course some good Malbec. With restaurants closed for Covid, best dinner in Minneapolis tonight! Thanks Jill and Dan for bringing the buffalo back to where they belong.