Another good one from our friend and reader Stacy Moses
2 tablespoons chopped fresh rosemary
4 medium cloves garlic, chopped
1 medium onion, chopped
1½ cups dry red wine (use a good one)
¼ cup olive oil
1 tablespoon Dijon mustard
Freshly ground black pepper
4 New York strip steaks, about 1-inch thick, 8 ounces each (see Kitchen Notes)
Sea salt or kosher salt
Marinate the steaks. Combine the first 7 ingredients in a 1-gallon zippered plastic food storage bag (or a glass baking dish large enough to hold steaks in a single layer). Add steaks, taking care to coat them with marinade on all sides. Seal bag and marinate steaks in the refrigerator for 8 hours, turning once.
Grill the steaks. Prepare grill. About 30 to 45 minutes before you’re ready to cook, remove steaks from marinade, pat dry with paper towels and let them come to room temperature. Discard marinade. When you’re ready to grill steaks, season them on both sides with salt and additional black pepper. Brush grill with oil and sear steaks over direct heat for about 4 minutes. You can rotate them a quarter turn halfway through if you want crosshatch grill marks—or not. Flip the steaks, using tongs (never pierce with a fork!) and grill on the second side for about 3 minutes, or until they reach desired doneness.
Transfer steaks to platter and tent with foil. Let steaks rest for about 5 minutes or so. Plate and serve.