Ingredients
- 2 (1½-inch-thick) center-cut strip steaks
- 2 tablespoons safflower oil
- Kosher salt
- Freshly ground black pepper
- ½ teaspoon coarse sea salt
- 1 tablespoon clarified butter
How to Make It
- Remove steaks from refrigerator 30 minutes prior to cooking. Turn gas grill to highest setting and preheat for 10 minutes or build a very hot charcoal fire. (The grill is hot enough when you can hold your hand over it for only 2–3 seconds.)
- Wipe steaks with paper towels to remove any excess blood or moisture from the surface. Remove silver skin and any excess fat with a sharp knife. Coat both sides of steaks with safflower oil. Season steaks liberally with kosher salt and freshly ground black pepper. (Some of the salt and pepper will fall off during the cooking process.)
- Place steaks on hot grill and cook with lid open for 4–6 minutes. (If flame flares up, move the steak to the other side of the grill. Move steaks as necessary to avoid flare-ups.) Flip steaks when undersides have a beautiful, dark chestnut brown char on them. Cook another 4–6 minutes for medium-rare and remove from heat.
- Allow steaks to rest for 5 minutes. (Resting allows juices to redistribute throughout the steak. If you cut the steak too soon, all the juices will be lost.) Slice steaks ½ inch thick. Divide slices among 4 dinner plates. Season steak slices with a sprinkling of sea salt and drizzle with clarified butter. Serve immediately with Truffle Creamed Spinach.