Season the striploin steaks generously on all sides with kosher salt and set on the counter for 30 minutes to bring them to room temperature.
2 8-ounce New York steaks, 1 tablespoon kosher salt
Heat your outdoor grill (or indoor grill pan) over high heat. (We love using our charcoal grill for this recipe.) Clean the grates and coat with oil.
Make the board dredge on a cutting board or large plate by combining the chopped cilantro, grated onion, garlic, olive oil and kosher salt. Stir together with a fork.
1 bunch cilantro, 1/4 yellow onion, 2 cloves of garlic, 1/4 cup olive oil, 2 teaspoons kosher salt
Cook the steaks on the grill. The cook time will depend on the thickness and size of your steaks. Typically just about 3-5 minutes per side for medium rare.
Dredge the steaks when they are 1 minute away from being done. Remove the hot steaks from the grill, and dip in the dredge coating all sides.
Return steaks to the grill and cook for 30 seconds more per side.
Remove steaks from the grill and allow them to rest in the board dredge for 5-7 minutes.
Slice the striploin steaks against the grain, and top with additional board dredge and flaky sea salt (or more kosher salt).
Enjoy warm with your favorite sides. We love it with roasted broccoli and roasted radishes.
See the Recipe Notes below for more tips, FAQ's and ingredient substitutions.