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I love where I live. With Sonoma’s breathtaking beauty among her rolling hills, picturesque vineyards, and the close-knit community I am blessed to call home, it's easy to say I love what I do. As a real estate professional and food writer, Sonoma Dish endeavors to share with you my enthusiasm for living the wine country lifestyle.



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  • Writer's picture Therese Nugent

Perfectly Grilled Steak

Perfectly Grilled Steak

Serves 4

4 1 ½ inch thick boneless New York strip steaks (about 12 ounces each)

2 tablespoons extra-virgin olive oil

salt and freshly ground black pepper

1. Twenty minutes before grilling, remove the steaks from the refrigerator and let

sit, covered, at room temperature.

2. Heat the grill to high. Brush both sides of the steaks with the oil and season

liberally with the salt and pepper.

3. Place the steaks on the grill and cook until browned and slightly charred,

approximately 4 minutes. Turn the steaks over and continue to cook 4 to 5

minutes more for medium rare (135 degrees internal temperature). For medium

done cook 6 to 7 minutes more (140 degrees internal temperature).

4. Transfer the steaks to a cutting board, tent loosely with foil and let rest 5 minutes

before slicing.


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