Perfect NY Strip (with fried calamari)

Ingredients: 

2 (14-16oz) Prime Boneless NY Strip Steaks (about 1.5 inches thick)
Olive oil
Perfect Char grill seasoning
Coarse Smoked Malden Salt
Coarse black pepper
Garlic powder
Smoked Paprika

Directions: 

1. 90 minutes before grilling remove the steak from the fridge. 

2. Tenderize it with a meat hammer (the side with the bumps on it).  You aren't smashing it hard to flatten it, just hit it on both sides a few times. 

3. Rub with just a splash of olive oil.  Season both sides generously with smoked salt and pepper and then a sprinkle of smoked paprika, garlic powder, perfect char. Let sit on the counter, uncovered until ready to grill. YOU MUST leave it out at least 45 minutes from now but best at 90 minutes. 

4. Preheat grill to 400 with two burners on high. 

5. Place one steak over each high burner and close the lid. Start your time for 6 minutes. 

6. Flip the steaks and cover the lid again for 5 minutes. Check for temp. You should be at 135 degrees. If so, you will have a perfect medium.  Pull them off and tent with foil for 5-10 minutes. 

Today I did a play on surf and turf and adding crispy fried calamari with a garlic butter drizzle.  For the calamari, purchase the bodies of the calamari and cut into rings. Separate them and pull them apart a bit so you can see the circle and they aren't stuck together.  Soak in buttermilk for 30 minutes. Mix 1 cup of flour with 1/2 cup cornstarch, salt, pepper, paprika, garlic powder.  Heat canola oil to 350. Toss calamari in the flour mixture to coat well. Drop the in the fryer and fry for 2-3 minutes or until golden brown and crispy. Drain on paper towel and sprinkle with salt.  

For the garlic butter, mince 2 cloves of garlic, add to a small pan with 4 TBSP butter. Melt. Once the steak rested and you plate the calamari on top of the steak, drizzle with the garlic butter. Enjoy!