steak. To grill the perfect steak, you have to begin with the perfect steak.. that is

why I have these two beautiful aged New York Strips, full of marbling from my friends at

Chicago Steaks. Now the second piece of the puzzle is that you need extreme heat, and

for that.. I turn to my friends at Lynx, I’ll be using their ProSear 2 Trident all infrared

burner, to begin our sear on these steaks.

The first thing you will want to do is take your steaks out of the fridge to allow them

to reach room temperature before grilling. You definitely don’t want to put a cold

steak on a hot grill, it will have the tendency to stick to the grids, and it won’t sear

up nearly as well. Now to get a steakhouse style crust on your

steaks, coating them in oil is a must. Today I will show you how to do a 50/50 blend with

this butter that we will clarify in just a second.. and some high heat oil, I like coconut

oil, but if you have another high heat oil on hand, go for it!

The reason you want to clarify your butter is, it will reduce it’s tendency to burn,

by raising the smoke point. This is done by melting the butter over medium heat, until

it simmers and separates, allowing the white milk solids to rise to the top. Take a spoon,

and skim the top of the melted butter to remove the white portion. The other portion of the

milk solids will settle to the bottom of the pan, an easy way to separate this is by pouring

the clarified butter into another dish, and discarding what has settled in the bottom

of your pan. Now all we have to do is whisk together the

clarified butter and coconut oil. You will want to let this cool to room temperature

before dunking your beautiful steaks. This is a great time to get my Lynx grill preheated!

One quick thing to keep in mind when preheating your grill, if you are using a grill that

has an infrared section, like I will be doing today.. and you have some conventional burners

on the other portions of your grill.. go ahead and fire up all of your burners up to high

during the preheat phase, because you don’t want your conventional section robbing any

of that great heat from the infrared section. Now, once you are good and preheated, if you

are wanting to cook your steak past about medium rare, you’ll also want to keep the

burners on this end down to.. about medium, to somewhere around low to use this as the

oven portion of your grill.

Alright, let’s season up these steaks! I want to taste the awesome beef flavor of these

aged Chicago Steaks, so I am going to season with just kosher salt and black pepper.

Generously season both sides, don’t be scared, we will be dunking these in the oil blend

before grilling, so a small portion of the seasoning will fall off anyway. After the

seasoning rub, form your steaks back up high, so they’ll have a good thickness to them

when they hit the grill.

Now dunk both steaks in the oil mix, making sure to coat all sides. This is the go to

method you will see in most steak houses, a generous dunk in some clarified butter before

it hits the infrared heat. My Lynx Prosear 2 Trident burner is rolling

with some seriously high heat, which is exactly what you want for the perfect steak. Infrared

burners produce direct, intense heat to form that steakhouse-style crust everybody loves.

Boneless New York strips are generally my go to steak for grilling, so I am really excited

to try these wet aged prime Chicago Steaks.

We carry the full line of Chicago Steaks at BBQGuys.com, so make sure to check out all

of their other amazing cuts which turn out incredible on the grill as well.

After about (2) minutes, it’s time to crosshatch your steaks. Crosshatching allows more area

of the steak to come in contact with the grid surface.. meaning more delicious crust on

your steak! Let them go for about 2 more minutes, then it’s time to turn them over. Oh, wow..

look at that sear! This is why steak houses use infrared burners, look at that BEAUTIFUL

all over crust you get.. We’ll wait 2 more minutes.. it’s time for the final crosshatch.

Now that the steaks have a beautiful sear, it is important to know the internal temperature..

so that you know they are cooked to your preferred doneness. My go-to thermometer for steak is

a Maverick Commercial Grade Thermometer, what makes it so quick and accurate is that it

uses an actual thermocouple, and it tapers to this microtip at the end, in comparison

to the less accurate thermometers that use a generally slower thermistor.

The steak is at 115F internal right now, I am shooting for (120) degrees for medium rare,

so I’ll finish cooking them over the conventional burners, which I have set to low, with the

infrared burner still on high on the other side of the grill, creating an oven-like environment.

If you want your steaks rare, just pull them now, allow them to rest for 3 to 4 minutes

and enjoy.

For anyone else, I let them cook about 1 minute more, per side like this to finish to medium

rare.. nice.. I am now getting a reading of right under 125F, make sure you allow them

to rest 3 to 4 minutes before slicing, and always look at what direction the grain of

the meat is running, to make sure you slice across the grain for maximum tenderness.

Now, this.. right here is my kind of perfect steak! Look at how juicy this Chicago Steak

is, you really can’t beat a prime cut of beef

on the grill, the flavor is simply unmatched!