Part 1: Crafting the Vibrant Chimichurri Sauce

This sauce is best made at least 30 minutes ahead of time to allow the flavors to meld together beautifully. You can make it up to 24 hours in advance.

1. Prepare the Herbs and Garlic: Finely chop the fresh parsley, cilantro (if using), and fresh oregano. Mince the garlic cloves. The traditional method is to do this all by hand with a sharp knife for the best texture, which results in a rustic, slightly chunky sauce.
2. Food Processor Method (Optional): For a quicker, more uniform sauce, you can use a food processor. Add the garlic cloves and red pepper flakes and pulse a few times until minced. Add the parsley, cilantro, and oregano and pulse in short bursts until finely chopped. Be careful not to over-process, or you’ll end up with a pesto-like paste instead of a textured sauce.
3. Combine the Ingredients: Transfer the chopped herb and garlic mixture to a medium bowl. Pour in the red wine vinegar and stir to combine. Let this mixture sit for 5-10 minutes. This step allows the acid from the vinegar to slightly “cook” and mellow the raw bite of the garlic.
4. Emulsify the Oil: Slowly whisk in the extra-virgin olive oil. Continue whisking until the sauce is well combined. It won’t fully emulsify like a vinaigrette, which is perfectly normal.
5. Season and Rest: Stir in the kosher salt and black pepper. Taste and adjust the seasoning if necessary. You might want more salt, more red pepper flakes for heat, or a splash more vinegar for tang. Cover the bowl and set it aside at room temperature while you prepare and cook the steaks.

Part 2: Preparing the New York Strip Steaks

Proper preparation is the key to a juicy interior and a perfect crust.

1. Bring to Room Temperature: Remove the steaks from the refrigerator about 45-60 minutes before you plan to grill. Placing a cold steak on a hot grill can cause it to cook unevenly. Pat the steaks completely dry with paper towels. A dry surface is essential for creating a deep, flavorful crust (the Maillard reaction).
2. Season Generously: Just before grilling, rub both sides of each steak with the high-smoke-point oil. Then, season all sides—including the edges—very generously with the coarse kosher salt and coarsely ground black pepper. Press the seasoning into the meat to ensure it adheres.

Part 3: Grilling, Resting, and Serving

This is where the magic happens. A meat thermometer is your best friend here.

1. Preheat the Grill: Prepare your grill for two-zone cooking (one side with high, direct heat and one side with lower, indirect heat).

   • For a gas grill: Turn half the burners to high heat and leave the other half off or on low.
   • For a charcoal grill: Bank the hot coals to one side of the grill.
   • Clean the grates thoroughly with a grill brush. The ideal temperature for the hot zone is between 450-550°F (232-288°C).

2. Sear for the Crust: Place the seasoned steaks directly over the high-heat zone. Grill for 2-3 minutes per side with the lid closed, until you have a deep brown crust and beautiful grill marks. For diamond grill marks, place the steak on the grill, then after 90 seconds, rotate it 45 degrees without flipping. Repeat on the other side.
3. Cook to Desired Doneness: Move the steaks to the cooler, indirect-heat side of the grill. Close the lid and continue to cook until they reach your desired internal temperature. Use an instant-read meat thermometer inserted into the thickest part of the steak for accuracy.

   • Rare: 125°F (52°C) – Cool red center
   • Medium-Rare: 135°F (57°C) – Warm red center (Recommended for New York Strip)
   • Medium: 145°F (63°C) – Warm pink center
   • Medium-Well: 150°F (66°C) – Slightly pink center
   • Well-Done: 160°F+ (71°C+) – Little to no pink

4. The Crucial Rest: This is the most important, and often skipped, step. Transfer the grilled steaks to a cutting board or platter. Tent them loosely with foil and let them rest for 10-15 minutes. This allows the juices to redistribute throughout the meat, ensuring every bite is tender and moist. The internal temperature will also rise by about 5°F during this time (carryover cooking), so pull them off the grill just before they hit your target temperature.
5. Slice and Serve: After resting, slice the steak against the grain into 1/2-inch thick strips. Slicing against the grain shortens the muscle fibers, making the meat more tender to chew. Arrange the sliced steak on a platter and spoon the vibrant chimichurri sauce generously over the top.