My husband came home the other day with a "boneless beef loin New York strip steak". It's 3" thick. I'm getting ready to fire up the grill, but I have no idea how to cook this. I mean, should I keep it on the grill on high until it reaches medium? Or should I cook it on high and then turn down the heat so that the inside cooks without the outside getting burnt to a crisp?
Oh, and I do have a Thermapen to take it's temperature.
Any suggestions would be greatly appreciated! Thanks.
by Joey Skladany | Spring has officially sprung, which means it's out with the old and in with the new. And when it comes...
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