New York butcher Mark Lobel taught Ina Garten all his secrets to a perfectly grilled steak. But how does it taste, really?
I started my grilling journey last year when I finally became curious about the Weber sitting in my backyard. After my partner excitedly taught me the ins and outs of our gas grill, the first thing I made was Ina Garten’s barbecued ribs. They came out perfectly, which gave me the confidence that summer to eventually try burgers, chicken and even pork chops. Steaks, though, always felt a little daunting. New York strips are expensive, and I was nervous about messing them up.
But when I saw that Ina Garten had a go-to grilled steak recipe that she called “pure genius,” my curiosity outweighed my apprehension. I’d trust Ina with her grilled steak recipe just as I did with her barbecued ribs, and I’m so glad I did. It wasn’t the usual method for grilling steak, so it was new to everyone on my team—not just me. After those ribs, I was a willing guinea pig for steak!
What makes Ina Garten’s grilled steak different?
Ina Garten’s grilled steak recipe actually comes from New York City butcher Mark Lobel. He shared his precise recipe, including the specific steak cut (New York strips), the thickness of the steaks (1-1/2-inches) and the special steak seasoning blend (a spiced-brown sugar dry rub with coffee granules). But according to Ina, “the real secret is in his grilling method!”
The foolproof trick uses both direct and indirect heat grilling. It starts with direct heat to get those gorgeous grill marks on both sides of the steaks, then moves them away from the very hot coals (or flames, depending on your grill situation) so they can finish cooking through indirect heat. Mark is very specific about timing, too. Between the method and time markers, it’s pretty much foolproof, meaning no overcooked, chewy steaks.
How to Make Ina Garten’s Grilled Steak Recipe
Start by purchasing three 1-1/2-inch New York strip steaks. We’ll then make the seasoning blend by stirring together 2 tablespoons salt, 1 tablespoon black pepper, 2 teaspoons light brown sugar (sugar-seasoned steaks give the best crust!), 2 teaspoons ground coffee, 1 teaspoon granulated garlic, 1 teaspoon chipotle chile powder and 1 teaspoon crushed red pepper flakes.
Coat all three steaks with the entire seasoning blend, making sure to cover all sides. We’ll then let the steaks sit in the fridge, covered, for at least two hours so all those spices can infuse into the meat. It’s one of our secrets to grilling steak, too! I like to take the steak out of the fridge 30 minutes before grilling to take the chill off, but Ina doesn’t specify that.
Heat enough charcoal to cover half your grill, leaving the other side empty. This method creates our direct and indirect heat environment. Now, break out a timer of some sort. Ina is very adamant that you follow the timing exactly. Cook the steaks on the hot side of the grill for two minutes, then flip and cook another two minutes.
Now, move the steaks to the cool side of the grill and cover with the lid, making sure the vents are open. This is where our indirect heat grilling comes in. Cook the steaks until an instant-read thermometer inserted sideways into the steak registers rare (115°F), medium-rare (120°) or medium (125°), 8 to 10 minutes. Immediately transfer the steaks to a plate and wrap them in foil to rest for 15 minutes. Once the timer goes off, slice the steaks and enjoy!
How did it taste?
I absolutely adored this recipe. My steak looked just like Ina’s, complete with a perfect crust and pink center. They were succulent and juicy, and the seasoning blend was well-balanced, with a subtle kick of heat. I’d probably let my steak rest for only 10 minutes next time, as it was a little lukewarm for me when we dug in. Otherwise, I am absolutely making this recipe again for foolproof grilled steaks. She’s done it again!
