Steaks on the Grill

We celebrated our 1st wedding anniversary by heading to Portland, ME and having a ton of seafood at Markey’s! Our real anniversary, however, was on a Monday, and I had a work meeting scheduled in the evening. As such, we thought our anniversary festivities were done. However, my meeting got cancelled at the last minute, and I decided that it was a great time to fire up the grill and make some steaks. We also took the opportunity to taste-test between NY strip and a ribeye. Which did we like better? Scroll all the way down to find out!

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Sliced steak!

Ingredients

  • steaks (whatever cut you like!)
  • Kosher salt or salt with large crystals
  • freshly ground black pepper

Directions

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Ribeye in front; NY strip at the back!

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NY strip in front; Ribeye at the back!

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Salt and pepper (freshly ground) your steaks very liberally.

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Such beautiful pieces of meat!

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Get the grill as hot as it can be, then lay the steaks on the grill.

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Flip the pieces of meat after 3.5 to 4 minutes. They should have a good crust and color!

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Don’t these look great? Do another flip after about 3 minutes, then poke the meat thermometer into the thickest part of the meat.

Once the meat thermometer reaches 135F – 140F, you are good! [For rare, take it off the grill at 135F. For medium-rare, 140F. Medium = 150F. Medium-well = 155F. Well done = 165F.

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Rest the steaks for about 10 minutes, then slice them up!

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Beautiful, delicious pieces of meat!

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Dinner!

Verdict? We like the NY strip much better. It just has that meat flavor that ribeye doesn’t!

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