Grilled crusted ny strip

The key is not to flip them around. I know that coating looks rather thick but a lot will be lost in the searing process. And so, with a little brainstorming, research, and experimentation, I present to you parmesan crusted new york strip steak. Something closer to the size of what you put on the sidewalk after you shovel the snow off. Before grilling, shape the steaks by gently pushing the sides into the center to create height. The goal -- the perfect steak -- is defined by the contrast between the charred exterior and the warm, juicy center.

I hope you'remember happy. Ibkearned this from a GordonRamsey video. I know it's not as healthy as the olive oil, but the crust is awesome. I also smoked the garlic for 2 hours in a smoker before making the paste. Wouldn't change anything else. My thermometer read , and when I pulled it out, it was way too rare for us. I served it with Fricassee of Chanterelles

Reduce oven temperature to F and roast till internal temp is F. I didn't wait for the temp I just took out after 35 min as suggested after the 15 min at I hope you'remember happy. Makes for a fabulous crust when added to the recipes ingredients.