Blackened New York Strip

Blackened New York Strip

New York Strip Steak
Blackening Spices
Olive oil

On a plate, place your blackening spices, olive oil, and mix to form a wet rub. If you prefer a dry rub, place the spices directly on the steak. (Hint-the olive oil in the wet rub helps to prevent the steak from sticking to the grill). Place the steak on a hot grill with the tail at 4 o’clock and the head at 10 o’clock. Using your tongs, flip the steak to place the head at 4 o’clock and the tail at 10 o’clock. On the next move, place the steak on the cooler side of the grill with the tail at 2 o’clock and the head at 8 o’clock. The last movement should place the tail at 8 o’clock and the head at 2 o’clock. This should produce perfect "grill marks" or diamonds for your steak.

GRILLING TIPS

Avoid cross contamination by discarding all marinade that contained any raw meat or poultry.

Avoid cross contamination by not using the same dish to place cooked meat or poultry on as the raw meat or poultry.

Make sure your grill is hot to avoid product sticking to the grates.

Make sure the grates are cleaned and seasoned.

Trim all excess fat from any meat that may be grilled.

Turn items on grill only as needed, not constantly.