In the wintertime, I don’t have an issue with sitting in my kitchen and patchkeh’ing with different intricate recipes, but come summertime I need something quick, easy, delicious, and enough to feed a crowd! What I love about New York strip steak is that it’s not an expensive cut of meat, yet it isn’t tough, it slices beautifully, and it can be served room temperature. I grill the steak right before Shabbos and serve some right off the grill as guests arrive, then the rest on Friday night. If there’s any leftover, I serve it again Shabbos day.