Last Bite
C Make the ut You’ve just unwrapped a beautiful cut of meat. Now it’s time to do it justice. Create the five-star steakhouse experience at home with this simple method from the chef at The Pines at Yaamava’.
N E W YO R K S T R I P L O I N 14 oz. dry-aged New York Strip loin 3 tbsp Maldon salt 1 tbsp fresh-cracked black pepper ¼ c. melted unsalted butter Meat thermometer Mesquite wood for fire Light mesquite wood 45 minutes before you want to cook. Generously season steak on both sides with salt and pepper. When wood is red hot and showing ash on the surface, break up large pieces to create a coal bed. (You should be able to hold your hand over it for 3-4 seconds.) If you’re using a gas grill, set to medium-high heat. Cook steak for 2 minutes, rotate 45 degrees and cook for an additional 2 minutes. Flip and repeat. Continue to rotate steak until it reaches an internal temperature of 115-120 for mediumrare. Rest steak for 5 minutes at room temperature, then brush with butter, sprinkle with salt and serve. * Cooking inside? Preheat a cast iron pan on high heat and add 1 tbsp oil. Sear steak for 3 minutes per side then finish in a 450-degree oven.
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