Clinched Strip Steak

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In this recipe for Clinched Strip Steak from his book Charred and Scruffed (Artisan, 2012), grilling expert/innovator and author Adam Perry Lang shows how cooking the meat up against the coals (aka "clinching") creates a “rapid infusion” of heat from the coals to the steak. Brush off any bits of coal that stick, and underneath is perfectly (and surprisingly quickly) cooked meat with a gorgeous crust — no burning.

The steaks are finished with a flavorful board dressing made with parsley, olive oil, salt, pepper and shallots.

Clinched Strip Steak

Adapted from Charred and Scruffed (Artisan, 2012)

The atomization produced when the fat and juices from the marbled meat make contact with the hot coals creates an intense blast of superheated flavor that infuses meat, fish or fowl.

When cooked medium-rare, these steaks take only 9 minutes or so. In order to properly time and manipulate them, I’d say four steaks is the limit you can prepare at one time.

Makes 12 servings
11 PointsPlus® values per serving**


  • Four 10-ounce boneless strip steaks, at least 1 1/4-inches-thick, fat trimmed to 1/4 inch
  • 1/4 cup Four-Seasons Blend*
  • Herb brush*
  • 1/2 cup butter baste** (see recipe below)
  • Board dressing (6 Tbsp olive oil, 2 Tbsp finely chopped fresh parsley, Kosher salt and pepper to taste)
  • Finishing salt (see book for recipes) or salt to taste**
  • *(Click here to learn how to make the four-seasons blend and herb brush)


  1. Allow steaks to come to room temperature, approximately 1 hour if coming straight from the refrigerator.
  2. Prepare a “mature and level” coal bed with a clean, thin grate or rack set over it if you like; the fire should be very hot.
  3. Season steaks on both sides with seasoning blend, then lightly moisten your hands with water and work seasonings into meat. Allow to stand for 5 minutes to develop a “meat paste.”
  4. Using herb brush, brush steaks lightly with butter baste. Put them on grill grate or directly on coals and cook, without moving them, for 2 minutes. Turn steaks, baste lightly, and cook for 2 minutes, then repeat two more times, basting steaks each time they are flipped.
  5. Lean steaks up against one another; on their sides, fat-side down, and cook for 1 minute. Repeat on other side (two sides in total), until steaks reach an internal temperature of 110° to 115°F.
  6. Meanwhile, pour board dressing onto a cutting board (or mix it directly on board). Finely chop tip of herb brush and mix herbs into dressing.
  7. Transfer steaks to cutting board and turn them in dressing to coat. Allow to rest for 5 minutes.
  8. To serve, slice steaks 1/2-inch-thick, turning each slice in dressing to coat, and arrange on plates. Pour some of the board juices over each serving and finish with a sprinkle of salt.

** Notes from

  • When calculating the PointsPlus values for this recipe, we:
    1. Made the recipe serve 8, rather than 4 (allowing each serving to be 5 ounces of steak).
    2. Did not include PointsPlus values for the butter baste or the finishing salt.

Butter Baste

Adapted from Charred and Scruffed (Artisan, 2012)
Makes approximately 1 cup
3 PointsPlus values per tablespoon


  • 1/2 lb (2 sticks) unsalted butter, cut into chunks
  • 5 garlic cloves, crushed and peeled
  • 1/2 tsp red pepper flakes’
  • 1 Tbsp fresh thyme leaves


  1. Combine all ingredients in medium saucepan and heat over medium heat until the butter melts, then bring just to a simmer and simmer gently for 2 to 4 minutes. Let stand for at least 1 hour to bring out the flavors.
  2. Reheat over low heat to melt butter before using.

Note from

  • Listen, we know this is a lot of butter. But if you watch Adam Perry Lang’s video (above), you’ll see that much of what you baste on comes off during grilling. The baste is meant as a layer of protection for the meat and lends flavor and texture to its exterior. In any case, save up some PointsPlus values for this full-flavored grilling experience.

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