The real secret is in his grilling method. Perfect steak every time!
Prep 20 min + 2 hours marinading
Cook 20 min + resting time
Serves 3-6
Ingredients
- Kosher salt and freshly ground black pepper
- 2 teaspoons light brown sugar
- 2 teaspoons ground coffee (regular or decaf)
- 1 teaspoon (dried) granulated garlic
- 1 teaspoon chipotle chile powder
- 1 teaspoon crushed red pepper flakes
- 3 (1½-inch-thick) New York strip steaks or “club steaks”
- 1½ tablespoons good olive oil
Method
In a small bowl, combine 2 tablespoons salt, 1 tablespoon black pepper, the brown sugar, coffee, garlic, chipotle powder, and red pepper flakes. Pat the steaks dry with paper towels, place them in a baking dish, and rub them all over with the olive oil. Sprinkle the steaks all over with the spice mix, using it all. Cover the dish and refrigerate for at least 2 hours to allow the flavors to get into the meat.
When ready to cook, heat enough charcoal to cover half of the grill (I fill a charcoal chimney ¾ full). Pour a layer of hot coals on one side of the grill, leaving the other side empty.
Cook the steaks on the hot side of the grill for exactly 2 minutes on one side, turn them over, and cook for exactly 2 minutes on the other side. (Be sure your timer is accurate.) Move the steaks to the cool side of the grill, put the lid on, check to be sure the vents are open, and cook for 8 to10 minutes, until a meat thermometer inserted sideways into the middle of the steak registers between 115 degrees for rare, and 120 degrees for medium-rare, and 125 degrees for medium. Transfer the steaks to a plate, cover the plate tightly with aluminum foil, and allow to rest for 15 minutes. Remove the foil after 15 minutes or the steaks will continue to cook! Slice the steaks, sprinkle with salt, and serve hot or warm.