Grilled Thick Cut New York Strip Steaks, Sear and Move Style

Step 1

One hour before cooking, generously sprinkle the steaks with salt and pepper. Let the steaks rest at room temperature until cooking. (If you don't have the time to salt ahead, that's OK - salt them right before putting them on the grill.)

Step 2

Set the grill up for indirect high heat; half the grill with direct high heat, and the other half with no heat. On my Weber kettle I light a full chimney starter of charcoal, wait for it to be mostly covered with gray ash, then pour it in a tight pile over half the grill, two to three coals deep. (Or, I pour it into my charcoal baskets and arrange them as shown in the picture.) Then I put the grate on the grill and brush it clean.

Step 3

Put the steaks on the grill directly over the coals. Sear the steaks, flipping every minute or two, until they are browned and crusty on both sides, about 6 minutes. (If you are cooking on a gas grill, rotate the steaks 90 degrees after the second flip to get a diamond crosshatch pattern on the steaks. This doesn't matter as much with a charcoal grill - charcoal will brown the steaks regardless of the grate direction.)

Step 4

Move the steaks to the indirect heat side of the grill, away from the fire. Close the lid and cook the steaks until they reach an internal temperature of 125°F for medium-rare, about 10 minutes. (For Rare, cook to 115°F internal, about 7 minutes; for Medium, cook to 135°F, about 13 minutes.)

Step 5

Remove the steaks from the grill, let them rest for ten minutes, then serve.