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!


Sliced steak!


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



Ribeye in front; NY strip at the back!


NY strip in front; Ribeye at the back!


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


Such beautiful pieces of meat!


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


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


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.


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


Beautiful, delicious pieces of meat!



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


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