Grilled New York Strip Steaks With Roasted Garlic Butter Recipes

NEW YORK STRIP STEAK WITH GARLIC BUTTER

Steps:

• Let the steaks sit at room temperature for 20 minutes.
• Preheat the oven to 450 degrees F. Season the steaks on both sides with salt and pepper to taste.
• Heat a heavy pan such as a cast iron skillet over high heat.
• Add the oil to the pan. Place the strip steaks in the pan in a single layer.
• Cook for 3-4 minutes per side or until deep golden brown.
• Add the butter to the pan. After the butter has melted, add the garlic cloves and thyme sprigs to the pan. Stir to combine.
• Spoon the butter mixture over the steaks. Insert a probe thermometer into the thickest part of one of the steaks.
• Place the meat in the oven and bake for 5-7 minutes or until the thermometer registers 140 degrees F for a medium steak.
• Remove the pan from the oven. Let the steak rest for 5 minutes. Spoon the pan drippings over the steak, then slice and serve immediately.

GRILLED NEW YORK STRIP STEAKS WITH ROASTED GARLIC BUTTER

Steps:

• Preheat the grill for indirect heat or preheat the oven to 400°F (200°C).
• Remove the loose, papery outer skin from the head of garlic and cut about 1/2 inch off the top to expose the cloves. Place the garlic head on an 8-inch square of aluminum foil and drizzle with olive oil. Fold up the foil around the garlic and seal to make a packet, leaving a little space at the top for steam to escape.
• Place the foil-wrapped garlic on the grill over indirect medium heat or slide it on a rimmed baking sheet and roast in the oven until the cloves are soft, 30 to 45 minutes.
• Remove the foil packet from the grill or oven and let cool.
• Squeeze the papery husks to release the cloves into a bowl. Using the back of a fork, mash the garlic together with the remaining garlic butter ingredients. Cover and refrigerate until ready to serve.
• Preheat the grill for direct high heat.
• Season both sides of the strip steaks with the salt and pepper. Let stand at room temperature for 20 to 30 minutes.
• Lightly rub or brush both sides of the steaks with the oil. Grill over direct heat, turning once halfway through, until the internal temperature reaches 145°F (63°C) for medium-rare, 8 to 10 minutes, depending on the exact thickness.
• Remove the steaks from the grill and let rest for at least 5 minutes.
• Divvy the garlic butter into 4 equal-size portions and dollop it on top of each steak. Sprinkle with parsley before serving, if desired.

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.

NEW YORK STEAK WITH ROASTED GARLIC AND ANCHO BUTTER

Steps:

• Preheat the oven to 400 degrees F.
• Wrap the head of garlic with aluminum foil and roast for 40 minutes. Remove from the oven and let cool enough to handle.
• Squeeze the garlic from its papery skins into a small glass bowl and combine together with the butter and ancho powder, mixing well. Season with salt and pepper. Place a piece of plastic wrap on a work surface, spoon the butter into the middle and roll into a cylinder. Refrigerate until firm, about 1 hour.
• Prepare a barbecue to medium-high heat. Brush the steaks with olive oil and sprinkle with salt and freshly ground black pepper. Grill the steaks to desired doneness, about 6 minutes per side for medium doneness. Transfer to a platter and tent with foil to keep warm. To serve the steaks, top each with a pat of roasted garlic butter.