Grilled New York Strip Steaks

Ingredients

• NY Strip Steak

  Unknown

  16 oz. or 448g

• Gluten Free Soy Sauce Reduced Sodium Tamari

  Good & Gather Organic

  6 tbsp or 600g

• Lemon juice

  Raw

  ⅓ cup or 81g

• Olive oil

  Salad or cooking

  ¼ cup or 54g

• Worcestershire sauce

  ¼ cup or 69g

• Garlic

  Raw

  1 tbsp or 9g

• Italian Herb Seasoning Grinder

  McCormick

  6 teaspoon or 17g

• Pepper

  Spices, black

  1 tsp or 2g

• Salt

  Table

  ½ tsp or 3g

• Butter

  Unsalted

  2 tbsp or 28g

• Parsley

  Raw

  4 sprig or 4g

• Crushed red pepper flakes

  ½ tsp or 0.2g

Directions

1. In a small bowl, whisk together soy sauce, lemon juice, olive oil, Worcestershire sauce, minced garlic, Italian seasoning, pepper, salt, and a pinch of red pepper. Add steaks to a resealable zip lock bag or large bowl and pour the marinade on top. Marinate for 2 hours or overnight.
2. Pull the steaks out of the refrigerator 1 hour prior to cooking. Heat a grill to high heat. If your grill has a thermometer, aim for between 550 and 700 degrees.
3. When the grill is hot, place the steaks diagonally on the grill if your grill were a clock, start the steaks at 10 o'clock and cook for 3 to 4 minutes with the lid closed. Next, give the steaks a twist, turning them to 2 o'clock on the grill, to give the steaks those perfect criss-cross grill marks.
4. Close the lid and let steaks cook for an additional 3 minutes, then flip to cook the other side until an instant-read thermometer reads 125 degrees, 4 to 6 more minutes (for medium-rare). Transfer the steaks to a plate and let rest for 5 to 10 minutes before slicing. Serve.