16oz New York Strip-2

From Ron Shewchuk

2016 Jul/Aug

These days I like to coat my loins with good sea salt, a big whack of cracked pepper, a light sprinkle of granulated onion and garlic, and a skiff of crushed red chiles. If you want to add some crazy-good extra flavour to your steak, or your loins for that matter, make a salsa verde by giving the following ingredients a quick whiz in a food processor or a good pestling in a mortar. Also great on pork or lamb.


  • 6 anchovy fillets, chopped
  • 1 garlic clove, peeled and finely chopped
  • 1/2 c. chopped flat leaf parsley
  • 1 T. chopped fresh rosemary
  • 1-1/2 t. chopped fresh sage
  • 1/3 c. chopped fresh celery leaves
  • 1 t. pickled capers
  • 1-1/2 T. fresh lemon juice
  • 1 t. finely grated lemon peel
  • 1 T. white wine vinegar or rice vinegar
  • 1/2 c. extra virgin olive oil
  • sea salt to taste


Here’s the basic steak grilling technique:
Lightly sprinkle both sides of the steaks with some of the rub and drizzle with olive oil, turning them to coat. Preheat your grill for high direct cooking. Put the steaks on the cooking grate. Once you’ve got both sides seared, turn the heat down to medium, cover the grill, and cook for a few more minutes, turning often, until the steaks become slightly springy to the touch and the internal temperature reads 120°F. Remove from the grill and let them rest for about five minutes.