MARINATED GRILLED NEW YORK STRIP STEAKS
Marinate for a minimum of 2 hours for very tasty and tender steaks. Original recipe from Allrecipes, but adapted to my taste.
Provided by Marie
Categories Steak
Time 24m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Mix all marinade ingredients together in a shallow glass baking dish.
- Pierce steaks on all sides with a fork and place in marinade.
- Cover and refrigerate for at least 2 hours.
- Grill over high heat and cook to desired doneness.
NEW YORK STEAKS WITH RED WINE MARINADE
Make and share this New York Steaks with Red Wine Marinade recipe from Food.com.
Provided by TishT
Categories Meat
Time 1h32m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Arrange the steaks in a shallow glass or ceramic dish.
- In a medium bowl, whisk together the red wine, olive oil, garlic, bay leaves, and salt and pepper to taste.
- Pour the mixture over the steaks and turn the steaks over to coat them with the marinade.
- Cover and refrigerate for at lease 1 hour or up to 4 hours To grill the steaks; Preheat the grill to medium hot or preheat the broiler.
- Pour off the marinade from the meat and discard.
- Pat the steaks dry with paper towles.
- Lightly brush the steaks on both sides with some olive oil.
- Place them directly over the hot coals and grill for 18-22 minutes for medium-rare, (20-24 for medium) or until done to your taste.
- Turn them once and brush with additional olive oil.
- *Ifyou are broiling, place the steaks on the rack of a broiler pan and broil 4 inches from the heat source for 8-10 minutes for medium rare, 12-14 to medium, etc.
- Season with salt and pepper and serve immediately on a warm platter.
KARRI'S STEAK MARINADE
Provided by Trisha Yearwood
Categories main-dish
Time 2h15m
Yield 2 cups marinade for 2 steaks
Number Of Ingredients 12
Steps:
- Whisk together the ketchup, pineapple juice, cider vinegar, liquid smoke, onion powder, cumin crushed red pepper, oregano and garlic in a shallow baking dish. Put a layer of honey on both sides of the steaks and place the steaks in the marinade, tossing to cover both sides. Leave for 2 to 4 hours.
- Remove the steaks from the marinade and pat dry. Sprinkle with salt and pepper and grill to desired doneness.
STEAK MARINADE
Soy, coriander and cumin join ginger and garlic in this simple, umami-laden marinade. It's a perfect match for any tender cut of beef, such as bavette, rib-eye or flank steak which have a loose, visible grain primed for soaking up marinades. This recipe imparts its flavor in as little as 30 minutes, though the meat benefits from any additional marinating time - and can sit for up to two days. The steak chars as it cooks, and the exterior caramelizes to create a crisp, powerfully savory crust.
Provided by Lara Lee
Categories dinner, meat, main course
Time 45m
Yield About 4 servings
Number Of Ingredients 9
Steps:
- Combine the soy sauce, vinegar, sesame oil, ginger, garlic, coriander and cumin in a large bowl or resealable freezer bag. (You should have 3/4 cup marinade.) Add the steak and massage the marinade into the meat, then chill in the refrigerator for at least 30 minutes, or preferably for at least 3 hours or up to 2 days. (The marinade will permeate the meat more powerfully over time, resulting in a more robust flavor.)
- Remove the meat from the refrigerator about 1 hour before cooking to bring to room temperature. Heat a large heavy skillet, grill or grill pan over high heat. If using a pan, add the neutral oil to the pan. (No oil is needed for the barbecue or griddle pan.) When the pan or grill is hot, use tongs to remove the steak from the marinade, allowing excess to fall away before placing the steaks on the pan or grill. Depending on the thickness of your steak (and the doneness you prefer), cook a 1-inch-thick steak for about 3 minutes per side until medium-rare. For thinner steaks or alternative cuts, reduce the cooking time to about 2 minutes per side, and increase the cooking time as needed for thicker cuts.
- Remove the steak and let rest for 5 minutes. Transfer to a cutting board and thinly slice the meat against the grain. Serve warm, room temperature or even cold, depending on your preference.
NEW YORK STRIP STEAK WITH SPICY COFFEE RUB
Steps:
- Apply the olive oil to the entire steak and then sprinkle the rub onto the meat. Allow the flavors to develop for 2 hours.
- Heat coals on a grill. When the coals are hot, move them to one side of the grill. Sear the steak for 2 minutes on each side over the coals. Move the steak to the cool part of the grill and cook with the lid on for 20 minutes.
- Rest the steak for 10 minutes before slicing.
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.
WORLD'S BEST STEAK MARINADE
Steak Marinade
Provided by hempokempo
Time 5h
Yield Makes 4 steaks
Number Of Ingredients 0
Steps:
- In a small bowl, whisk together soy sauce, lemon juice, olive oil, Worcestershire sauce, minced garlic, Italian seasoning, pepper, salt, and a pinch of red pepper. Add steaks to a resealable zip lock bag or large bowl and pour the marinade on top. Marinate for 2 hours or overnight.
- Turn the skillet to high heat. Add the steaks. Cook on each side for 3 minutes or until outside is browned. Reduce heat to medium-high. Cook the steaks to the desired doneness. Mine took about 10 minutes flipping 3 times to get a medium well.
- Top with butter and garnish with fresh parsley if desired
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
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.
NOGALES STEAK TACOS
Make and share this Nogales Steak Tacos recipe from Food.com.
Provided by riffraff
Categories Meat
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 22
Steps:
- Mix all marinade ingredients.
- Pierce the steaks all over, on both sides.
- Pour over marinade, cover with plastic wrap and refrigerate over night.
- Lime pickled red onions: Mix all the ingredients and let marinate for at least 3 hours at room temperature.
- Will keep for up to 4 days in the fridge.
- About an hour before grilling the meat remove the steaks from the refrigerator.
- Preheat the oven to 300 degrees.
- Remove meat from marinade and pat dry with paper towels.
- Season lightly with salt and pepper.
- Cook over hot coals with mesquite until done to your liking.
- Set the meat aside and cover loosely with foil to keep warm.
- Briefly heat each tortilla, either over the direct heat of the grill or in a heavy skillet.
- Only enough to make them pliable.
- Place 2 pieces of cheese on each tortilla, fold in half.
- Wrap these (about 6 each) in foil and place in the preheated oven just long enough to barely melt the cheese, approximately 20 minutes.
- To serve, cut the steaks against the grain into strips 3 to 4 inches long and about 1/4" thick.
- Set out the fire roasted chiles, pickled onions, tortilla/cheese setups, guacamole and salsa.
- Fill the tortillas and enjoy.
MONTREAL STEAK WITH MARINADE
This is my favorite way to make steak. I like using thick cut New York Strip steak but any good quality steak will do. This recipe works best when marinated overnight. Tender and juicy! Estimated time does not include marinating.
Provided by Honeym
Categories Steak
Time 25m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Mix soy sauce, Worcestershire, liquid smoke and garlic in a bag or container. Add steaks and turn to coat. Marinate overnight turning once or twice.
- Remove steaks and discard used marinade. Season with Montreal steak seasoning.
- Grill to taste.
Nutrition Facts : Calories 643.4, Fat 41.2, SaturatedFat 16.6, Cholesterol 215.5, Sodium 2316.1, Carbohydrate 5.8, Fiber 0.3, Sugar 2.3, Protein 58.7
MEXICAN-STYLE MARINATED STEAKS
Provided by Elaine Louie
Categories dinner, easy, weekday, main course
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a mixing bowl, combine all ingredients except steaks.
- Place steaks in a wide, shallow glass or ceramic bowl and add marinade. Turn steaks to coat all sides. Cover, and refrigerate overnight.
- Wipe excess marinade from steaks before cooking. Grill to taste.
Nutrition Facts : @context http, Calories 603, UnsaturatedFat 33 grams, Carbohydrate 10 grams, Fat 48 grams, Fiber 1 gram, Protein 29 grams, SaturatedFat 12 grams, Sodium 1841 milligrams, Sugar 4 grams, TransFat 1 gram
NEW YORK STYLE STEAK WITH MUSHROOM SAUTE
Are you a fan of grilled steak? Do you like savory sautéed mushrooms and garlic? If you're already nodding yes, do yourself a favor and try these tonight!
Provided by My Food and Family
Categories Recipes
Time 1h
Yield Makes 6 servings.
Number Of Ingredients 5
Steps:
- Place steak in shallow dish. Pour 1/2 cup marinade over steak; turn to evenly coat both sides of steak. Refrigerate 30 min. to marinate, turning occasionally.
- Heat grill to medium heat. Remove steak from marinade; discard marinade. Grill steak 13 to 16 min. for medium-rare to medium doneness, turning occasionally. Remove steak from grill; cover to keep warm.
- Cook and stir mushrooms, onions and garlic in large skillet on medium-high heat 5 min. Stir in remaining marinade; simmer on low heat 5 min.
- Cut steak across the grain into thin slices. Serve topped with mushroom mixture.
Nutrition Facts : Calories 180, Fat 5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 60 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 22 g
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