The lean, boneless strip steak goes by a lot of names: ambassador steak, club steak, hotel cut steak, Kansas City strip steak, New Your Strip, shell steak and top loin steak. Whatever you call it, the strip steak is a tender, lean cut that makes it perfect for grilling season!
Cut from the top loin or strip loin, strip steaks are uniformly cut into perfect cuts for grilling. The loin area of beef is home to some of the most tender and popular cuts of beef, including tenderloin, T-Bones and porterhouse steaks.
Because it is naturally so tender, this cut requires minimal prep work before heading to the grill. Simply prep this delicious garden herb strip steak seasoning, apply generously, grill to your desired doneness and you’re done!
Just in time for the Fourth of July, this recipe features just a few kitchen staples that make it easy and sure to satisfy your guests. Enjoy!
Get more grilling tips from Gather by checking out our official list of Summer Grilling Tips!
Garden Herb Strip Steaks
Ingredients
- 2 beef strip steaks boneless, cut 1-inch thick (about 10 ounces each)
- salt
Seasoning
- 2 Tbsp. fresh thyme chopped
- 1 Tbsp. fresh oregano chopped
- 2 tsp. lemon peel freshly grated
- 3 cloves garlic chopped
- 1/4 tsp. pepper
Instructions
- Combine seasoning ingredients in small bowl; reserve 2 tsp. for garnish. Press remaining seasoning evenly onto beef steaks.
- Place steaks on grid over medium, ash-covered coals. Grill, covered, 11 to 14 minutes (over medium heat on preheated gas grill, 11 to 15 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
- Carve steaks into slices. Sprinkle with reserved seasoning and salt, as desired.