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4 bone-in New York strip steaks, each about 10 oz (315g) and 1 ½ inches (4 cm) thick ½ cup (4 oz/125 g) unsalted butter, melted and cooled ¼ cup (2 fl oz/60 ml) canola oil Kosher salt and freshly ground pepper
*Makes 4 Servings
Marinate: Remove steaks from the fridge at least 30 minutes before frilling. In a shallow dish, mix butter, and oil. Add steaks and turn to coat, then remove, allow excess oil mixture to drip off, and transfer to a platter. Coat each steak 1 teaspoon each salt and pepper.
Preheat: Prepare a charcoal or gas grill for direct grilling over high heat. Brish and oil grill grate.
Grill: Place steaks on the grill directly over the fire, cover, and cook 3 minutes. Use tongs or a spatula to rotate each steak a quarter turn; continue cooking another 3 minutes. Flip steak and continue to cook, covered, until well marked, about 5 minutes longer for medium-rare, or until an instant-read thermometer registers 135ºF (57ºC). (If medium doneness is preferred, move steaks to a cooler portion of the grill and cook for a few minutes longer.)
Serve: Transfer the steaks to warmed plates and let rest 5-10 minutes. Serve at once.