2 1 ½-inch thick New York Strip Steaks (8 to 10 ounces each)
Instructions
In a small bowl combine the butter, jalapeno, garlic, and salt and pepper until well blended.
Preheat the grill to medium high. Carefully oil the grill rack.
Season the steaks generously with salt and pepper on both sides. Grill the steaks, turning once about halfway through the cooking time for simple grill marks on each side. Or, turn the steaks every two minutes or so three times, so that you achieve cross-hatch grill marks (turn the steaks a quarter turn as you flip them), until the steaks are done to your liking. This should take about 12 minutes total for rare (120°F internal temperature), 14 minutes for medium rare (125°F internal temperature) and 16 minutes (130°F for medium).
Remove the steaks from the grill to a cutting board and immediately place half of the butter mixture on each of the steaks. Let sit for a few minutes before serving and cutting into them. You can also leave the steaks on the cutting board for 3 to 4 minutes, then slice and serve the steak sliced.
Notes
Not so very long ago, many people thought that a 10-ounce steak felt like a lush dinner for one. And, hey, should you be indulging yourself on a special occasion, you may well want to tuck into one of those grill-marked pieces of beef on your own. But if you slice the steaks before serving, and fan them out on a platter, you’ll probably see that four or five slices of steak feels ample, and that you’ll be easily able to make those 2 steaks serve 4 comfortably.