Grilled NY Strip Steak with Red Wine Salt
We think everyone should treat themselves from time to time. We enjoy a nicely prepared and well seasoned steak on occasion. While red meat isn’t something we recommend eating on the reg, everything in moderation, right?
For this dish, we used our Red Wine Salt - a Desert Provisions and Sand-Reckoner Vineyards collaboration. The red wine adds an interesting depth of flavor that enhances the steak while not being overpowering or taking away from its natural flavor.
It’s no secret, we’re suckers for good wine and food and this collaboration brings it all together. Sand-Reckoner Vineyards produces bold wines with grapes grown in southern Arizona. Wine from Arizona, you ask? Yep - there are three main AVAs (American Viticultural Areas, the technical term used to define wine grape-growing regions across the country) in Arizona. Arizona has historically not been known as a wine-growing region. However, a few key winemakers have been changing this narrative. Read more about our new collaboration with Sand-Reckoner Vineyards here.
Grill time: 15-17 minutes; allow for 30 minutes to sit prep and season
Serves 4
4 prime cut NY Strip Steaks, about 10 oz each, uncooked
Freshly cracked pepper
Generous pinches of Desert Provisions x Sand-Reckoner Red Wine Salt
Remove steaks from refrigerator and allow to rest and come up to room temperature. Meanwhile, prepare hardwood charcoal.
Gently pat steaks with a paper towel to remove any excess water. The drier the surface, the less likely the steak will steam rather than cook. Season with freshly cracked black pepper and generous amounts of Red Wine Salt. Use your hands to pat and rub salt and pepper onto both sides of meat. Allow to sit seasoned for 20-30 minutes while coals get hot.
Using paper towels or a brush, lightly oil grill grates. Place steaks on grill when coals are hot (about 400 degrees) and cook for 8-10 minutes. Turning only once, flip when they easily release from the grill. Continue cooking on opposite side for 5-7 minutes or until steaks have an internal temperature of 140 degrees or you reach your desired level of doneness.
Allow to rest on wood cutting board for 4-5 minutes. Plate and serve. Finish with Red Wine Salt to taste.
Cook's notes: Round out this meal with our Grilled Portobello Mushroom recipe. We, of course, recommend Sand-Reckoner’s “7” Syrah blend for wine choice.
Depending on your type of steak, thickness, desired level of doneness, and weather, cooking times may vary. Use this recipe as a guide.