4boneless New York strip steaks1 ½ inches thick, trimmed
1tablespooncornstarch
½teaspoonsalt or to taste
½teaspoonpepperor to taste
Instructions
Pat steaks dry and place on a wire rack.
Rub the steaks with cornstarch and season generously with salt. Place steaks in the freezer for 30 minutes.
Preheat the grill to high heat and scrape the grates clean.
Season the steaks with pepper and place on the preheated grill. Close the lid and let the steaks cook 2-3 minutes or until lightly charred. Flip the steaks over and cook an additional 2-3 minutes.
Flip again cooking for an additional 2 minutes per side until an instant read thermometer reaches 120°F (or to taste).
Place the steaks on a plate and loosely cover with foil. Let rest 10 minutes before serving.
Notes
Pat steaks dry with a paper towel to help cornstarch adhere properly.
Flipping the steaks frequently reduces grill flare-ups.
If steaks have an edge of fat on them, make slits around the edge with a sharp knife to prevent them from cupping as they cook.
Allow steaks to rest at least 5-10 minutes after cooking This ensures the juices are absorbed into the meat.
Carve across the grain of the meat for best results.