Grilled New Yorker Recipes

GRILLED NEW YORKER

Grilled New Yorker image

Make and share this Grilled New Yorker recipe from Food.com.

Provided by Cook4_6

Categories Lunch/Snacks

Time 16m

Yield 2 serving(s)

Number Of Ingredients 6

Ingredients

1 tablespoon reduced-calorie mayonnaise
1 teaspoon Dijon mustard
4 ounces rye bread, 4 slices
1 1/2 ounces swiss cheese, 2 slices
4 ounces lean ham, thinly sliced
1 cup cabbage, thinly sliced*

Steps:

Combine mayo and mustard in bowl, stir well.
Spread on 2 slices of bread.
Top with 1 slice cheese, 1 ounce ham, 1/2 cup cabbage, 1 ounce ham.
Top with remaining bread slices.
Coat a nonstick skillet with cooking spray, and place over medium heat until hot.
Add sandwiches; cook 3 minutes on each side until golden brown.
*You can use leftover coleslaw instead of the plain cabbage and it is fabulous.

Nutrition Facts : Calories 340.9, Fat 13.2, SaturatedFat 5.4, Cholesterol 39.2, Sodium 1154.6, Carbohydrate 31.8, Fiber 4.2, Sugar 4.1, Protein 23.2

GRILLED NEW YORK STRIP STEAK WITH BEER AND MOLASSES STEAK SAUCE

Grilled New York Strip Steak with Beer and Molasses Steak Sauce image

Provided by Patrick and Gina Neely : Food Network

Categories main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 16

Ingredients

1 tablespoon unsalted butter
1 medium onion, finely diced
2 cloves garlic, minced
2 cups ketchup
1/2 cup molasses
1/2 cup apple cider
1/4 cup sugar
3/4 cup lager-style beer
1 tablespoon yellow mustard
2 tablespoons lemon juice
1 tablespoon Worcestershire sauce
1 tablespoon cayenne pepper
1 tablespoon paprika
3 (1 pound each and 1/2-inch thick) prime-aged New York Strip Steaks
Salt and freshly ground black pepper
2 tablespoons vegetable oil

Steps:

For the sauce: In a medium saucepan over medium heat, melt butter. Add onion and garlic and saute for 3 minutes, until softened. Add the rest of the ingredients; bring to a boil, then simmer until sauce is reduced to 2 cups, about 30 minutes.
Preheat grill pan. Season steak with salt and pepper and rub with oil. Grill steak about 3 minutes per side for medium-rare. Let rest 10 minutes and serve with sauce on side.

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.

THE PERFECT NEW YORK STRIP STEAK

The Perfect New York Strip Steak image

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

Ingredients

2 New York strip steaks, 1 lb each, 1½ to 2 inches thick
Salt
1 tablespoon vegetable oil
3 tablespoons unsalted butter, divided
2 cloves garlic, skin on
1 sprig thyme
1 sprig rosemary

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.

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