DISCO'S HOT AND TANGY NEW YORK STRIP STEAKS
from Captain Eric "Disco" Dominijanni, 2D Assault Amphibian Battalion, MCB Camp Lejeune. Also seen on Throwdown with Bobby Flay. You can use a different pepper and remove the seeds if you want less heat. Prep time does not include 4-6 hours for marinading.
Provided by Punky Julster
Categories Steak
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a medium bowl mix the marinade ingredients. Place the steaks in a large, resealable plastic bag and pour in the marinade. Press out the air, seal the bag, and turn several times to coat the meat. Place the bag in a bowl and refrigerate for 4 to 6 hours, turning the bag occasionally.
- Let the steaks stand at room temperature for 20 to 30 minutes before grilling. Remove the steaks from the bag and reserve the marinade. Pour the marinade into a small saucepan, bring to a boil, and boil for about 10 seconds. Set aside about half of the marinade for basting the steaks. For the remaining marinade in the saucepan, reduce the heat to a simmer and cook until it has reduced to the consistency of a dipping sauce, 5 to 10 minutes, stirring occasionally. Set aside.
- Pat the steaks dry with paper towels. Lightly coat the steaks with oil.
- With the lid closed, grill the steaks over direct high heat (500ºF to 550ºF) until cooked to desired doneness, 5 to 7 minutes for medium-rare, turning once and basting with a little of the boiled marinade. (If flare-ups occur, move the steaks temporarily over indirect high heat.) Remove from the grill and let rest for 2 to 3 minutes. Serve warm with the dipping sauce on the side.
Nutrition Facts : Calories 640.8, Fat 38.6, SaturatedFat 14.7, Cholesterol 183.7, Sodium 3568.1, Carbohydrate 17.8, Fiber 0.8, Sugar 14, Protein 53
DISCO'S HOT AND TANGY NEW YORK STRIP STEAKS
A spicy cook-off winner from Captain Eric "Disco" Dominijanni. The heat of the habanero is most noticeable in the dipping sauce, so be sure to reserve the marinade.
Provided by catgurrl
Categories Main Dish
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- In a medium bowl, mix everything except for the steaks and olive oil. Place the steaks in a large, resealable plastic bag and pour in the marinade. Press out the air, seal the bag, and turn several times to coat the meat. Place the bag in a bowl and refrigerate for 4 to 6 hours, turning the bag occasionally. Let the steaks stand at room temperature for 20 to 30 minutes before grilling. Remove the steaks from the bag and reserve the marinade. Pour the marinade into a small saucepan, bring to a boil, and boil for about 10 seconds. Set aside about half of the marinade for basting the steaks. For the remaining marinade in the saucepan, reduce the heat to a simmer and cook until it has reduced to the consistency of a dipping sauce, 5 to 10 minutes, stirring occasionally. Set aside. Pat the steaks dry with paper towels. Lightly coat the steaks with oil. With the lid closed, grill the steaks over direct high heat until cooked to desired doneness, 5 to 7 minutes for medium-rare, turning once and basting with a little of the boiled marinade. If flare-ups occur, move the steaks temporarily over indirect high heat. Remove from the grill and let rest for 2 to 3 minutes. Serve warm with the dipping sauce on the side.
Nutrition Facts : Calories 360 calories, Fat 9.24978375 g, Carbohydrate 16.9317775 g, Cholesterol 117.7 mg, Fiber 0.608625007387251 g, Protein 52.8363125 g, SaturatedFat 2.68912125 g, ServingSize 1 1 Serving (370g), Sodium 2043.536925 mg, Sugar 16.3231524926127 g, TransFat 1.329685 g
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 SPICY NEW YORK STRIP STEAK WITH CHOCOLATE MERLOT SAUCE
Make and share this Grilled Spicy New York Strip Steak With Chocolate Merlot Sauce recipe from Food.com.
Provided by Grannydragon
Categories Meat
Time 25m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- In a medium saucepan, heat oil over medium-high heat.
- Add onions, garlic and jalapeno, saute until soft, about 5 minutes.
- Add Merlot to pan, (away from flame) Reduce wine by half over high heat.
- Reduce heat to low and stir in soup mix and chocolate. Stir until smooth.
- Keep warm on very low heat until ready to serve.
- Preheat grill or broiler to high heat. Season steaks with taco seasoning Grill or broil to desired doneness.
- Serve steaks with chocolate Merlot sauce.
Nutrition Facts : Calories 558.5, Fat 27.5, SaturatedFat 9.3, Cholesterol 107.7, Sodium 807.9, Carbohydrate 16.4, Fiber 2.4, Sugar 4.9, Protein 28.7
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.
BOURBON STREET NEW YORK STRIP STEAK
Delicious sweet grilled steak that will have your friends and family begging for more.
Provided by Mark Daniel
Categories Meat and Poultry Recipes Beef Steaks Strip Steak Recipes
Time 1h25m
Yield 2
Number Of Ingredients 3
Steps:
- Gently tenderize steaks with a meat mallet. With a sharp knife, lightly score the meat on one side diagonally. Place steaks in a casserole dish, scored side up, and pour bourbon over them. Rub the brown sugar evenly over each steak. Marinate in refrigerator for 1 to 3 hours.
- Preheat grill to high heat, and lightly oil grate.
- Place the steaks on the hot grill, with the sugar side down. Let cook until sugar has caramelized, 3 to 5 minutes, then flip steaks, and finish cooking to desired doneness.
Nutrition Facts : Calories 1597.7 calories, Carbohydrate 108.3 g, Cholesterol 78.6 mg, Fat 20.9 g, Protein 25.4 g, SaturatedFat 8.3 g, Sodium 97 mg, Sugar 106.7 g
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