2 tablespoons
finely chopped fresh Italian parsley
2 teaspoons
Dijon mustard
2 teaspoons
Worcestershire sauce
½ teaspoon
kosher salt
¼ teaspoon
freshly ground black pepper
4
New York strip steaks, 280 to 340 grams each and about 2.5 centimeters thick, trimmed of excess fat
2 tablespoons
extra-virgin olive oil
2 tablespoons
Dijon mustard
¾ teaspoon
kosher salt
¾ teaspoon
coarsely ground black pepper
Instructions
In a medium bowl mix the sauce ingredients.
Related Grill Skills
Chopping Parsley
Prepare the grill for direct cooking over high heat (230º to 290ºC).
Lightly brush the steaks on both sides with the oil, and then smear the mustard on both sides. Season them evenly with the salt and pepper. Allow the steaks to stand at room temperature for 15 to 30 minutes before grilling.
Brush the cooking grate clean. To make crosshatch marks, lay the steaks on the cooking grate over direct high heat as if they were the small hands of a clock pointing to ten o’clock. Close the lid and grill for 2 minutes. Lift the steaks with tongs and rotate them so they point to two o’clock. Close the lid and let them sear for 2 minutes more. Flip each steak and continue to cook, with the lid closed, for an additional 2 to 4 minutes for medium-rare doneness. Remove from the grill and let rest for 3 to 5 minutes. Serve the steaks warm with the sauce on the side.
Brush the cooking grate clean. To make crosshatch marks, lay the steaks on the cooking grate over high heat as if they were the small hands of a clock pointing to ten o’clock. Close the lid and grill for 2 minutes. Lift the steaks with tongs and rotate them so they point to two o’clock. Close the lid and let them sear for 2 minutes more. Flip each steak and continue to cook, with the lid closed, for an additional 2 to 4 minutes for medium-rare doneness. Remove from the grill and let rest for 3 to 5 minutes. Serve the steaks warm with the sauce on the side.