GRILLED NEW YORK STRIP STEAKS
Steps:
- In a small bowl, combine 2 tablespoons salt, 1 tablespoon black pepper, the brown sugar, coffee, garlic, chipotle powder, and red pepper flakes. Pat the steaks dry with paper towels, place them in a baking dish, and rub them all over with the olive oil. Rub the steaks on both sides with the spice mix, using it all. Cover the dish and refrigerate for at least 2 hours to allow the flavors to get into the meat.
- When ready to cook, heat enough charcoal to cover half of the grill (I fill a charcoal chimney 3/4 full). Pour a layer of hot coals on one side of the grill, leaving the other side empty.
- Cook the steaks on the hot side of the grill for exactly 2 minutes on one side, turn them over, and cook for exactly 2 minutes on the other side. Move the steaks to the cool side of the grill, put the lid on, check to be sure the vents are open, and cook for 8 to 10 minutes, until an instant-read thermometer inserted sideways into the middle of the steak registers between 115 and 120 degrees for medium rare and 120 and 125 degrees for medium. Transfer the steaks to a plate, cover the plate tightly with aluminum foil, and allow to rest for 15 minutes. Remove the foil after 15 minutes or the steaks will continue to cook. Slice the steaks, sprinkle with salt, and serve hot or warm.
GRILLED NEW YORK STRIP STEAK WITH FIVE-PEPPERCORN SAUCE
Provided by Guy Fieri
Categories main-dish
Time 1h45m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Bring the beef stock to a boil in a medium saucepan over medium-high heat. Immediately lower to a simmer and cook until reduced to 1/2 cup, about 45 minutes. Set aside.
- Preheat a grill to medium-high heat. Sprinkle the strip steaks with the salt and pepper and let sit for 15 minutes.
- Place the steaks on the grill, evenly spaced, and grill for 2 1/2 minutes; rotate a quarter turn and cook another 2 1/2 minutes¿this creates cross-hatch sear marks. Flip the steaks and repeat on the reverse side. Remove steaks to a baking sheet and let rest for 4 to 5 minutes.
- Combine 2 tablespoons of the butter, the shallots and the five-peppercorn blend in a medium saucepan over medium heat. Cook until the shallots and peppercorns are fragrant and the butter is beginning to bubble. Off the heat, add the brandy and the red wine. Carefully place the saucepan back on the burner and allow the brandy and wine to flame. Add the reduced beef stock and the heavy whipping cream, bring to a boil and immediately lower to a simmer. Cook until the liquid has reduced by two-thirds, about 8 to 10 minutes. Prior to serving, whisk the remaining 2 tablespoons butter into the sauce, then remove from the heat.
- With a sharp knife, slice the steaks 1/2-inch thick on the bias. Transfer to a large serving platter and spoon over the five-peppercorn sauce. Garnish with the minced parsley. Serve immediately.
BBQ NY STRIP
A quick and easy way to make a tasty, tender steak on the grill! Marinate for a minimum of 2 hours.
Provided by RUSS4433
Categories Meat and Poultry Recipes Beef Steaks Strip Steak Recipes
Time 2h30m
Yield 4
Number Of Ingredients 8
Steps:
- In a bowl, mix the olive oil, Worcestershire sauce, garlic, steak seasoning, red wine vinegar, basil, and Italian seasoning. Pour into a large resealable plastic bag. Pierce steaks on all sides with a fork, and place in the bag. Gently shake to coat. Seal bag and marinate steaks a minimum of 2 hours in the refrigerator.
- Preheat grill for high heat.
- Lightly oil the grill grate. Discard marinade. Place steaks on the grill, and cook 7 minutes on each side, or to desired doneness.
Nutrition Facts : Calories 585.9 calories, Carbohydrate 12.9 g, Cholesterol 102.3 mg, Fat 41 g, Fiber 0.6 g, Protein 39.4 g, SaturatedFat 8.8 g, Sodium 3179.1 mg, Sugar 3.5 g
THE PERFECT NEW YORK STRIP STEAK
Reverse staging is the definitive way to cook thick steaks for a nice brown crust and a perfectly juicy interior. Slow-cook them in the oven to bring them up to temperature, then quickly sear the outsides by basting with hot butter, a French technique called "arroser."
Provided by Chris Pandel
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 7
Steps:
- Roast the steaks at low heat: Preheat oven to 275 degrees F. Season steaks generously with salt on all sides. Place steaks on a wire rack fitted over a rimmed baking sheet; this will ensure even airflow all around the steaks as they cook. Cook for 25-35 minutes, checking after 20 minutes, until internal temperature reaches 125 degrees F. (Note: Once the temperature reaches 80 degrees F, it will climb quickly.) For an accurate temperature, place the thermometer through the side into the center of the steak. When steak reaches 125 degrees F, let rest 10 minutes.
- Sear the steaks: Heat skillet over high heat. Add the oil and heat until smoking; then add the steaks. Cook for 1 minute, undisturbed. Flip steaks, drain off the fat, then cook another 1 minute, undisturbed. Meanwhile, gently smash the garlic cloves with the heel of your hand until you hear a crack, leaving the peels attached.Add 2 tablespoons of butter, garlic cloves, thyme, and rosemary to the skillet. Tilt the pan and continually baste the steaks with the hot butter as it browns and gets foamy. Take the pan off the heat as you baste if the butter is browning too quickly or the herbs and garlic are starting to burn. Add remaining tablespoon of butter; once the first side is well-browned, flip the steaks and continue basting-a French technique called arroser-until the butter is no longer foamy. (Once the steaks have been flipped, Chef Pandel continues basting with his pan entirely off the heat; you may need to do the same, depending on the variables of stove temperature, pan, and the steaks themselves.) When it's no longer foamy, the butter has done its job and the steaks should be well seared with a nice crust. Check the temperature of the steaks: for medium-rare, the internal temperature should be 125 degrees F-130 degrees F. Remove steaks to the rack to rest, about 10 minutes. Serve right away.
BEER MARINATED GRILLED NEW YORK STRIP STEAKS WITH PEPPER SAUCE
Plan ahead the steaks need to marinate for 24 hours. The peppercorn sauce can be made up to 2 hours in advance before using. Measure out 1-1/2 tablespoons of peppercorns before crushing. If you prefer a thick pepper sauce then thicken it up with a little flour/cold water paste and simmer for a minute or so to thicken.
Provided by Kittencalrecipezazz
Categories Steak
Time P1DT8m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Place the striploin steaks in a large shallow baking dish and prick holes in the beef all over and both sides using a fork.
- In a bowl whisk together beer, brown sugar, lime juice, onion, garlic, Worcestershire sauce, mustard, oil, ginger and cayenne pepper or Tabasco; pour the marinade over the beef, turning the beef over to coat well on both sides.
- Cover and refrigerate 24 hours.
- For the peppercorn sauce; bring the wine, shallot and crushed peppercorns to a boil in a medium saucepan; simmer until the mixture is reduced by half (about 6 minutes).
- Add in the chicken stock and beef broth; boil until reduced to 2 cups (about 20 minutes).
- Add in whipping cream and cook until the sauce coats the spoon (about 6-7 minutes).
- Remove the steaks for the marinade and let sit out for 45 minutes at room temperature before grilling, the longer the better, (this is important to relax the meat fibers, it makes for a more tender juicy steak!).
- Prepare the grill to medium-high heat.
- Season the steaks with salt and pepper.
- Grill to desired doneness (about 4 minutes per side for medium-rare).
- Transfer the sauce to plates and drizzle with sauce.
- DELICIOUS!
Nutrition Facts : Calories 1081.7, Fat 69.9, SaturatedFat 27.3, Cholesterol 302.7, Sodium 786, Carbohydrate 28.5, Fiber 1, Sugar 19.6, Protein 74
PERFECTLY GRILLED STEAK
Get Bobby Flay's secret to Perfectly Grilled Steak using any cut and seasoning with just salt and pepper with his recipe from Food Network Magazine.
Provided by Bobby Flay
Time 30m
Yield 4 servings
Number Of Ingredients 3
Steps:
- About 20 minutes before grilling, remove the steaks from the refrigerator and let sit, covered, at room temperature.
- Heat your grill to high. Brush the steaks on both sides with oil and season liberally with salt and pepper. Place the steaks on the grill and cook until golden brown and slightly charred, 4 to 5 minutes. Turn the steaks over and continue to grill 3 to 5 minutes for medium-rare (an internal temperature of 135 degrees F), 5 to 7 minutes for medium (140 degrees F) or 8 to 10 minutes for medium-well (150 degrees F).
- Transfer the steaks to a cutting board or platter, tent loosely with foil and let rest 5 minutes before slicing.
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