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Strip House steak

Yields 3 ½ cups Servings


  • 4 strip steaks (1 lb each)
  • 1 tablespoon kosher salt (per steak)
  • 2 tablespoon freshly crushed black pepper (per steak)


Baking Directions:

Let the meat rest out of refrigeration for about 10-15 minutes.

Lightly oil with a blended canola-olive oil or straight canola oil.

Season strip steak with kosher salt and fresh-ground pepper.

Have the grill on high heat and start the meat on the hottest point.

Let the steak char on one side and flip to char the other.

Once both sides are charred, move meat to a less hot part of grill and cook on each side for about 5-8 minutes.

Remove steaks from the grill and let them rest for about 5-8 minutes.

Just before serving, lightly re-oil and quickly heat on hot part of grill to sizzle the steaks’ surfaces, then serve.

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