1 1 inch thick New York Strip, about 1 lb
1 tablespoon Worcestershire
1 sprig fresh rosemary and fresh thyme
1 tablespoon melted butter
1-2 cloves of garlic
1 tablespoon aged balsamic vinegar (optional)
1 tablespoon fresh parsley chopped
salt and pepper
Preheat grill to high around 500 if on gas, if on charcoal prepare grill for direct grilling.
Put a generous amount of pepper on each side of the steaks and pat it down into the meat with our fingers. Brush on worcestershire on each side. Let steak sit at room temperature for at least 30 minutes. Right before you are ready to grill your steaks add the salt to each side of the steak, this prevents the salt from drawing out the moisture while it is sitting at room temp. Spray grill with non-stick spray or put some olive oil on a cloth and rub on the grill. Have butter in a cup or small bowl and submerge the tips of the herbs. Place steak on the hot grill, you should hear a sizzle. Flip steak after 1-2 minutes, put on a different part of grill to make sure the steak gets a nice crust. Use the sprigs of herbs to brush the butter on the steak. Continue this process for about 10-12 minutes. Prepare a plate with the oil, crushed or chopped garlic, chopped parsley, and the aged balsamic. Place the steak on the plate, flip steak over to coat with the mixture, then cover with tin foil and let the steak rest for 10 minutes. Cut into thin strips against the grain and place back onto the mixture on the plate, make sure each piece gets coated with oil and vinegar.