Season generously with salt and pepper. Others may like marinades or fnacy rubs, but I want the steak goodness to shine through. Allow the meat to come to room temperature for about an hour: this ensures there are no cold/raw spots in the middle. This will also allow the meat to meld with the salt and pepper.
Indoor cooking: Cast iron pan, bring to medium-high. Just before dropping the steak, add a very small amount of bacon fat, tallow, or olive oil. Let the steak cook untouched 3-4 minutes, then flip. It should have some nice sear to it, and should be able to be lifted without sticking. Cook 3-4 minutes again. Remove, cover with foil for 5-10 minutes (so you don't lose all the juices), then serve.
Charcoal cooking: Get your coals medium-hot, follow instructions above, sans oil or fat. If you like, halfway through the cooking time on each side you can rotate the steak 45 degrees to get cross-hatch grill marks.
This will yield medium-rare. The more you cook, the better you will be able to [URL="http://www.simplyrecipes.com/recipes/the_finger_test_to_check_the_doneness_of_meat/"]tell by touch[/URL] how well done your meat is. NY strips are one of my favorite steaks. When the fat begins to soften up it's just delicious.[/QUOTE]
^This infinity. Ribeyes, NY Strips are not meant for marinades(IMHO)! All you need is love(Salt n Pepper) rare to medium rare and you're done...Nuff said!
I have used this technique with amazing success. I use my oven's built in probe to guarantee perfection. I can get a fussy, non-paleo, "red meat = heart attacks" man to eat a whole pound of steak using this method.
I do not have a grill for my steaks, but my cst iron pan does nicely, finish in under my broiler. usually season the meat with black pepper, sear each side 3-4 min each side, then finish under the broiler in the oven, I like rare-med. perfect! must haves. onions, preferably caramelized,mushrooms. enjoy! works with any good steak.
i do pretty well on cast iron .. but since the wife and I got 2 full strip loins we have since moved to the grill (not to mention my addiction to bbqing thats included full pork shoulders, beef roasts, ribs, brisket, etc lately)
but i would go 1 of 2 ways ...
1 - reverse sear method on the grill
2 (my favorite) - "caveman" style .. not a joke, a method of cooking where you put the steak directly on hardwood charcoal thats come up to temp .. 2-4 minutes each side depending on how you like it, and its FANTASTIC .. and no hardwood does not ash onto the meat, just a small piece may stick til you pull it off occasionally ... seriously, try this.. dont even need a grill ive done it on the sidewalk... YUMMMMMMMMMMMMMMMMMMMMY