Few things are better than reclaiming the backyard after the cold, rainy San Francisco winter. After lots of rain and cold wind, temperatures this weekend reached a very rare 80 degrees in San Francisco. The ramifications were far-reaching: flowers burst into bloom, more naked people than usual (believe me, it’s never the right ones) wandered the streets, true San Franciscans complained about the heat and dug into the recesses of their bathrooms for sunscreen, and the long-dormant grill called from the backyard to be ignited.
Grilled New York Strip
- New York Strip Steaks
- Williams-Sonoma Gray Sea Salt with Five Pepper Blend
- 1 medium shallot
- 1 bunch of parsley
- 3-4 Tbsp of finely chopped fresh thyme leaves
- Olive Oil
- Rub steaks with salt blend and leave at room temperature for at least 45 minutes.
- Combine diced shallots, finely chopped parsley and fresh thyme in a bowl and mix well.
- Preheat grill to 400.
- Grill steaks to desired temperature turning once or twice. (Keep in mind that steaks will continue to cook while they rest).
- Once steaks are done, remove from grill andcover with parsley, thyme, shallot mixture. Drizzle with olive oil and tent with aluminum foil. Allow to rest for 15 minutes.
Keep in mind that steaks are very lonely without a full-bodied red wine, potatoes in one form or another and vegetables.
MEAT TEMPERATURE HINT (thanks to the genius of my Dad):
To get steaks to the perfect temperature, do the following:
- Open your left hand with your fingers up but relaxed.
- Touch the meaty area below your thumb. This is how a steak should feel if you want it rare.
- Touch the tip of your index finger and your thumb and press the meaty part again: medium rare
- Middle finger and thumb: Medium
- Ring finger and thumb: Medium well
- Pinky and thumb: Well done (otherwise known as jerky)