7/13/17 O&A NYC GRILLING FOR THE WEEKEND: 7-Pepper Crusted Striploin

7-Pepper Crusted Striploin takes your grilling experience up a notch with a striploin unlike any other.


1 10-12 pound striploin (choice or higher grade)
2 cups 7-pepper seasoning (can be found in most grocery stores)
1 tablespoon canola oil
2 sticks salted butter
1 freshly squeezed lemon
1 tablespoon chopped parsley


Start by cleaning and oiling your grill. Then heat it to a medium-low temperature, about 250-325 degrees F.

Generously season the entire striploin with the 7-pepper seasoning. Press it into the meat on all sides.

Place the seasoned striploin on the grill. Cook it for 2-3 hours or until desired doneness is reached (see chart below). Flip the striploin every 15-20 minutes to ensure even cooking.

While your striploin is grilling, melt butter in a small saucepot on the stovetop over medium heat, until the butter starts to turn golden brown. Then, remove butter from heat and immediately add lemon juice and parsley.

Remove the striploin from the grill and allow it to rest for 5 minutes. Slice into desired thickness and top with melted brown butter. Then, dig in!

Cook’s Note

Degrees of Doneness:                                                                                Rare: 95-105 degrees F. – Cool, red center. Medium Rare: 115-125 degrees F.                                                                                                Warm, red center with a hint of pink. Medium: 130-140 degrees F. – Warm, pink center.                                                                                   Medium Well: 150-160 degrees F. – Some pink in the center.            Well: 165-175 degrees F. – No pink, cooked all the way through.

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