Dinner by Me: Grilled New York strip


It is the end of August and summer is winding down. The best thing about this time of year is the great selection of farm-fresh vegetables available to us here in Michigan. This time of the year I love to grill out, and the dog days of summer are no exception. I prepared a 12 ounce New York strip with fresh sweet corn, baked red potato, cantaloupe and watermelon.

Everything but the beef came from my garden, and I truly enjoyed this dinner.

Grilled New York Strip


• 12 oz. New York strip
• Sweet corn
• Red potato
• Cantaloupe and watermelon
• salt and pepper
• garlic powder


The first thing to do is to cut and clean the watermelon and cantaloupe and quarter into squares. Next, place the freshly cubed melon into a bowl and refrigerate until you are ready to serve it. Wash and then coat the potato with olive oil and wrap the potato with aluminum foil. Place it on the grill for at least a half hour to 45 minutes before you cook the steak. Prepare the sweet corn in a way favorable to your liking. I do what I have done always with my corn, which is placing it in boiling water for about four minutes and then butter it up. Grill and season the steak to your taste. I prefer a nice medium rare and seasoned with a salt, pepper, and garlic powder mixture; then I grill the steak until it reaches the nice reddish pink color in the middle. It takes about eight minutes for my steak to be done so that is why I cook my steak last.

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