Grilled New York Strip Steak With Five Peppercorn Sauce Recipes

GRILLED NEW YORK STRIP STEAK

Grilled New York Strip Steak image

Have you ever wondered...How do I get those perfect diamond grill marks on my steak, slightly crispy texture on the outside, and pink and juicy on the inside. Well it's simple. Salt and Rest. Bring the steaks to room temperature (about 20 to 30 minutes). If you put the steaks on the grill while they are cold they will cool the grill down quickly and you won't get a good sear... and that means no good grill marks. Don't salt the meat while it is cold or the salt will absorb the moisture from the meat and cause it to steam rather than sear on the grill. So after the meat has reached room temperature, then salt and pepper it and let it rest an additional 5 minutes at least. After grilling the steaks to your liking let them rest again for 5 minutes or so. If done right you will be a hit at the dinner table. Happy Cooking.

Provided by Chef Bevier

Categories Steak

Time 46m

Yield 2 serving(s)

Number Of Ingredients 3

Ingredients

14 ounces New York strip steaks (1 inch thick)
2 tablespoons sea salt (coarse grind)
1 tablespoon pepper (fresh ground)

Steps:

Trim all excess fat off steaks to prevent flare ups.
Preheat gas or charcoal grill to high heat. Approximatley 400 degrees.
Place Steaks over direct heat for 1 1/2 minutes then turn 90 degrees -- do not turn the steaks over yet.
After 1 1/2 minutes turn the steaks over and let cook for another 1 1/2 minutes, turn 90 degrees let cook for a final 1 1/2 minutes.
Remove from grill, let rest for 3 to 5 minutes and serve.

GRILLED NEW YORK STRIP STEAKS

Grilled New York Strip Steaks image

Provided by Ina Garten

Categories main-dish

Time 2h45m

Yield 6 servings

Number Of Ingredients 8

Ingredients

Kosher salt and freshly ground black pepper
2 teaspoons light brown sugar
2 teaspoons ground coffee (regular or decaf)
1 teaspoon (dried) granulated garlic
1 teaspoon chipotle chile powder
1 teaspoon crushed red pepper flakes
3 (1 1/2-inch-thick) New York strip steaks
1 1/2 tablespoons good olive oil

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.

BEER MARINATED GRILLED NEW YORK STRIP STEAKS WITH PEPPER SAUCE

Beer Marinated Grilled New York Strip Steaks With Pepper Sauce image

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

Ingredients

6 (12 ounce) top New York strip steaks (about 12-ounces each)
1/2 cup white wine
1 shallot, minced
1 1/2 tablespoons coarsley crushed peppercorn blend (mixture of black, white and green peppercorns)
1 3/4 cups chicken broth
1 3/4 cups canned beef broth
1/2 cup whipping cream
salt
1 (12 ounce) bottle beer
1/2 cup brown sugar
6 tablespoons lime juice
1 small onion, minced
3 tablespoons minced garlic
2 tablespoons Worcestershire sauce
2 tablespoons grainy mustard
1/4 cup olive oil
1 tablespoon minced fresh ginger
1/2 teaspoon cayenne pepper (or to taste, can use Tabasco sauce in place of cayenne)

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

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