NEW YORK STRIP STEAK | Medium Rare Perfection on a Weber Q Grill

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Today I will show you how to use the direct grilling method, and cook a thick-cut New York Strip steak to a perfect medium rare on a Weber Q grill!

#weberQ #webergrills

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Lovely thick New York Strip grilled to perfection what an awesome tutorial thanks so much for this Jerry!!!

PaddyJoeCooking

High quality steak, I typically use the griddle to sear it and the outcome is spectacular. I’ve been tempted to do the reverse sear method but it just takes a lot longer and I’m impatient haha. Nice video 👍🏻

mackames

Once again you knocked it out of Wrigley park! Great video Jerry, thanks man!

perplane

Great cook Jerry thick cut meat and thick fat fish the only way to go. Bet the taste was spectacular definitely looked a great cut and well cooked.

ybr

Awesome job Jerry, I’m cooking up Aussie breakfast loaf this morning 👌👌👌

WeberEnthusiast

It’s Valentines Day here, and I have two fantastic looking steaks for us. I’d much rather spend $$$ on prime ingredients for a home cook rather than a restaurant on this busy day. I’m going to use your reverse seat method as they are quite thick. Also baked potatoes with sour cream and chives and a chopped salad with blue cheese dressing. Also a nice bottle of an Australian red and mud cake for dessert! Happy Valentine’s Day from Queensland ❤️

Mainiac

Great video…that’s medium tho. Steak continues to cook while resting. I’d recommend removing from heat 120 degrees

Mlashinak

Mine came out at the same temperature but was a little redder on the inside. I wonder why. Same cut of meat

minimusmax

Great job! Montreal steak seasoning is one of my favorite. However if you get a chance try Chicago steak seasoning. I find that seasoning pretty good too. And Weber makes it. Your local Walmart should have it.

Tony-pqxv

Your videos always make me hungry!😀 Thanks and keep em coming!👍👍

edsuslovic

What happens to the olive oil on the grill during the preheat?

carloscontreras

Awesome cook Jerry !!
I had a similar issue a while ago, for me it was slightly dirty "gas tubes". Mine burned with the same orange flame as seen in your video, once I cleaned them the flames were, once again, bright blue and the grill kept its temperature much better.
Keep the vids coming, I am on night shift tonight but tomorrow I will be grilling a "thick cut" t-bone steak here in New Zealand, if it comes out, even close to this one. I will be happy !!

francoisfouche

Don't want to state the obvious so apologies if this was mentioned and I missed it! :) was the steak left out of the fridge for a considerable amount of time prior to the cook? A piece that thick will still be quite cold in the middle unless it's left to get up to ambient temp.

Keep up the great content!

superleeds

Hi Jerry, How long would a steak that’s only 1 inch thick take to cook? 3 minutes each side?
Cheers Ben (yes another Aussie)

Benb

Great food for thought as usual Jerry👍
We do thing a bit different in my neck of the woods (no vegemite on this one😳)
Leave stake in Soy souse for 1/2 each side, season both sides to personal taste.
Let it cool and then eat.
The Soy Souce can be substituted for beer if you like.
Thanks again Jerry👍😃

lesgillard