Decided to end my hermit status and have a BBQ on Monday.

Picked up a 15 lb slab of prime NY steaks at Costco.

Now what?

Invite me!!!

Alas, it's a bit much to drive...

Anyway, get some Mojo Criollo, or some such marinade, and soak 24 hrs.

Tony: It would be an honor to have you there! But a Florida to Cali trip might not make sense 🙂

^ It better be damn good steak!

don't put out any A-1

Ping andytv, he seems to be full of cooking info.

http://www.lazzari.com/retail_mesquite_lump_charcoal.html  ) you can find it at most hardware stores and a some supermarkets.

Drink a beer.

Season steaks with salt and pepper, or optionally something like Montreal or Chicago steak seasoning (salt, pepper, red pepper flakes, dried garlic pieces, cumin, mustard seed, fennel, dried lemon rind, paprika, etc).

Drink a beer.

Now, go build yourself a medium hot fire (mesquite lump charcoal sets up fast, about 15-20 minutes before it's useable - go by eye) - after you rake your coals, hold your hand, open, plam down, about half a beer can high above where the cooking grate will go, and start counting, stop when you pull your hand away (don't be macho here, it just causes you to burn food):

1 - 2 seconds: (very) hot fire

2 - 3 seconds: hot fire

4 - 5 seconds: medium hot

6 - 8 seconds: cool fire

9 + seconds: for direct grilling, forget it, too cold.

You're aiming for about 4 to 5 seconds.

Make sure you drink at least one beer while waiting for the coals to set up.

Take your BBQ grate, lightly oil it, put it down over the fire. Pass your hand, about half a beer can high, over the entire grate surface, noting any hot spots or cool spots.

Put the steaks on the grill, avoiding any drasticly cold or hot areas (I'll usually arrange the steaks so that the hot/cold spots are between the steaks).

IMO, NY Steak is best served medium rare, so only about 3 minutes per side - depends on how hot your fire is.

Drink more beer.

I think I'm going to have a beer.

If you have extra room on your grill, get some russet potatoes and large flat red onions (sweeter the better), microwave the potatoes for a few minutes to pre cook them a bit (almost fully cook, but not quite - they get too crumbly when fully cooked), then slice them into 1/2-3/4" slabs, spray (or lightly brush) with oil and liberally dust both sides with a chili powder basted rub (Stubs or Pappy's works well), then put them down in the cooler areas of the grill to brown. Flip gently when underside is brown, but not burnt.

Basically similar deal for the onion - except that if it's a sweet onion, no need to pre-cook. cut into 3/4" slabs - do not seperate the rings, lightly oil, season, place over the hotter areas of the fire though. Flip when underside is just about to burn.

PS: Drink more beer.

Thanks TG!

Just went to pick up the beer.

Your plan of action looks awesome!

You may like to know....

Although some here are not fans of A-1, it's not a sin to provide it for anyone who might want it. You may also be interested to know that they make a delightful kick-ass Steakhouse Marinade.

I don't use it all the time, but it's a nice change once in a while.

Good marinade....A-1, garlic, lemon juice. Wouldn't really used this on NY Strip but does wonders with lesser cuts like top sirloin and round steak

Allen....cut em into nice thick steaks..rub em with a little olive oil..build TG's fire....sprinkle with sea salt and some cracked pepper grill to med rare kick back with beverage of choice, fine cigar, good friends, and the realization that life, while not always great, can be very very good. Enjoy, my friend.

Thanks Chris. They look pretty good raw 🙂

TG has this covered.

Only thing I could add is to try seasoning the raw steaks with a mixture of black pepper and ground mustard seeds........makes a great seared outer crust.

#7 Nooooooooooooooooooooo!

Never salt meat until after it has been cooked. Salting before cooking toughens it.

^that's bull**** pacman........that salt may affect the outer "skin" but really has nothing at all to do with the overall tenderness. In most cases, people WANT a chewy outer surface.

Now.......an overnight salting may cause problems, but a sprinkle prior to grilling had a negligible effect.

^Salting in advance draws out moisture. That's what toughens the meat. If that's your preference, then go for it.

I've been following that advice since I first started cooking, some 30 years ago. I've tried altering it and have noticed the difference. However, I prefer my steak rare (basically walk by the rare steak and tell it a joke that will make it blush, and it's cooked enough). The more you cook the meat, the more moisture is drawn out. Salting increases the effect.

You can search for advice on it and literally find replies all over the map, from never salt before cooking to salt--but only if you do so several days in advance.

Personal preference.

RE #17

I have yet to find or even hear of a single professional chef who agrees with your statement.

So, in short, you're wrong.