How to Cook New York Strip Steak

Cup of Yum
1. Place the lemon juice and the olive oil in a shallow container large enough to hold the steaks in a single layer.
2. Place the steaks into the oil, then turn to coat both sides in the oil and lemon juice mixture. Salt and pepper if desired.
3. Rub the minced garlic over the steaks, then sprinkle the rosemary all over the steaks as well. ( I like a lot of rosemary, so how much is up to you!) 
4. Let the steaks stand at room temperature in the container for 30 minutes.
5. To cook the steak, remove the steaks from the marinade and place on a clean plate, making sure to discard the marinade.
6. Heat your BBQ or grill to high temp, oiling the grill or grates on your barbecue if they tend to stick - you don't want these to stick!
7. Place the steaks on the grill and cook the steaks until a meat thermometer inserted in thickest portion registers your desired degree of doneness, See my notes in the post above for the beef cooking temperatures and doneness.
8. Place the streaks onto a cutting board and then tent the steaks loosely with foil. Let stand 5 minutes. Remove the foil and cut steaks across the grain into slices.
9. Arrange the steak slices on a platter.

Fried Garlic Mushrooms

1. To prepare the mushrooms, start them 10 minutes before you start the steak. I then leave them with the lid on to stay warm while the steak finishes.
2. Place the butter in a large skillet on medium-high heat. Add in the mushrooms and fry for 10-15 minutes, or until they have reduced in size and released most of their water content.
3. Add in the garlic when the mushrooms are done and fry for 2-3 minutes. To keep warm, simply cover and keep on the burner ( turn the burner off and let the residual heat keep them warm,)