New York Strip shines when cooked over live fire, where the firm texture and beef-forward flavor develop a dark, smoky crust without losing their clean steakhouse character. The bourbon pepper glaze adds heat, sweetness, and lacquered depth that plays perfectly against the wet-aged richness of the beef.

Ingredient List

• 2 New York Strip steaks (1.5 inches thick, wet-aged 27 days)
• Kosher salt
• Fresh cracked black pepper
• 2 tbsp avocado oil

Bourbon Pepper Glaze

• 1/3 cup bourbon
• 2 tbsp brown sugar
• 1 tbsp Dijon mustard
• 1 tbsp Worcestershire sauce
• 1 tsp cracked black pepper
• 1 tbsp butter

Process

1. Remove steaks from refrigeration 30–45 minutes before cooking and pat completely dry.
2. Season generously with kosher salt and black pepper.
3. Preheat grill to high heat (500–650°F).
4. In a small saucepan, combine bourbon, brown sugar, Dijon, Worcestershire, and black pepper. Simmer 4–5 minutes until slightly thickened. Whisk in butter and set aside.
5. Lightly oil the steaks and place directly over high heat.
6. Sear 2–3 minutes per side until a deep crust forms.
7. Continue cooking over indirect heat if needed until internal temperature reaches 130–135°F for medium-rare.
8. During the final minute, lightly brush steaks with glaze.
9. Rest steaks 5–10 minutes before slicing and serving.