Congratulations to the Winners of Our Lunch at Luca's Recipe Contest!

We would like to congratulate Joshua Raymond, Susan Fredericks and Sarah Bassett for winning prizes in our Win Lunch at Luca's contest!

The three winners entered recipe suggestions for backyard grilling, which were voted on by Patch readers. In the event of a tie for third place, a random drawing was held.

Raymond won first place for his recipe for New York strip steaks with parmesan-basil crust and garlic butter and will receive a $100 gift card for Luca's in Rochester Hills.

New York Strip Steaks with Parmesan-Basil Crust and garlic butter
SERVES: 4
PREP TIME: 10 minutes
GRILLING TIME: 6–8 minutes
4 New York strip steaks, each 10–12 ounces and about 1 inch thick, trimmed of excess fat, 1 tablespoon extra-virgin olive oil, 1½ teaspoons kosher salt, 1 teaspoon freshly ground black pepper, 1 cup freshly grated Parmigiano-Reggiano® cheese, 2 tablespoons finely chopped fresh basil leaves, ¼ cup (½ stick) unsalted butter, 2 medium garlic cloves—minced or pushed through a press.

1. Lightly brush the steaks on both sides with the oil and season evenly with the salt and pepper. Allow the steaks to stand at room temperature for 15 to 30 minutes before grilling.
2. Prepare the grill for direct cooking over high heat (450° to 550°F).
3. Combine the cheese and the basil.
4. Sear the steaks over direct high heat, with the lid closed, for 3 to 4 minutes. Turn the steaks over and generously coat the top of each steak with the cheese and basil mixture. Close the lid and continue grilling until the cheese is melted and the steaks are cooked to your desired doneness, 3 to 4 minutes more for medium rare. Remove from the grill and let rest for 3 to 5 minutes.
5. Meanwhile, in a saucepan over medium heat, combine the butter and the garlic and heat until the butter is melted and the garlic is sizzling, about 3 minutes. Remove from the heat. Spoon the garlic butter over the steaks and serve right away.