Strip steaks cooked over glowing coals, with the fat given time to render.
New cookbook version · Serves 4
Written to complete the family collection. This is a new version, not a recovered record of the original cook.
Ingredients
- 4 Wagyu New York strip steaks, about 250 g each
- Salt and black pepper
- Lemon wedges, optional
Method
- Prepare two heat zones over glowing coals. Pat the steaks dry and season lightly.
- Start over moderate direct heat, turning every 1–2 minutes. Hold the fat edge against the grate briefly to render it; move to the cooler side if fat causes flare-ups.
- Finish on the cooler side until the centre reaches your chosen doneness. For the conservative target use 63°C and a rest of at least 3 minutes.
- Rest 5–8 minutes and slice across the grain.
Kitchen notes
Marble score describes the beef supplied, not something inferred from a photograph.