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.
GRILLED NEW YORK STRIP STEAK
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
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.
NEW YORK STEAKS WITH BOURSIN AND MERLOT SAUCE
Provided by Jill Silverman Hough
Categories Cheese Sauté Quick & Easy Steak Red Wine Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Heat 1 tablespoon oil in each of 2 heavy large skillets over medium-high heat. Sprinkle steaks with salt and pepper. Add 3 steaks to each skillet; cook about 4 minutes per side for medium-rare. Transfer to platter; top each with 1 cheese wedge. Tent with foil to keep warm.
- Pour off drippings from 1 skillet; add wine to skillet and boil over high heat until reduced to generous 1/2 cup, scraping up browned bits, about 5 minutes. Remove from heat; add butter and stir until melted. Mix in parsley and chopped chives. Season with salt and pepper. Pour over steaks. Garnish with whole chives.
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 STRIP STEAKS WITH RED-WINE SAUCE
New York strip (also known as shell steak) is a boneless cut from the short loin, which is known for its tenderness. The red-wine sauce gets a boost from Dijon mustard.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 30m
Number Of Ingredients 7
Steps:
- Heat half the oil in a large skillet over medium-high heat. Season 2 steaks with 3/4 teaspoon salt and some pepper. Cook until deep golden brown and an instant-read thermometer inserted into the center reaches 130 degrees, about 4 minutes per side. Transfer to a platter, and tent with foil. Repeat with remaining oil and steaks. Let steaks rest in a 250 degree oven.
- Reduce heat to medium, and add wine to skillet. Cook until almost completely reduced, about 5 minutes. Add beef stock, and cook until reduced to 1/4 cup, about 2 1/2 minutes. Reduce heat to low, and whisk in butter (1 piece at a time) and mustard. Stir in any juices from the platter, and season with salt and pepper. Spoon sauce over steaks.
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
GRILLED NEW YORK STRIP WITH CHOCOLATE MERLOT SAUCE
Steps:
- In a medium saucepan, heat oil over medium-high heat. Add onions, garlic, and jalapeno, saute until soft, about 5 minutes. Add Merlot and reduce 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 pan over high heat. Season steaks with taco seasoning. Spray pan with cooking spray and grill to desired doneness.
- Serve steaks with chocolate Merlot sauce.
GRILLED NEW YORK STRIP STEAK WITH FIVE-PEPPERCORN SAUCE
Provided by Guy Fieri
Categories main-dish
Time 1h45m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Bring the beef stock to a boil in a medium saucepan over medium-high heat. Immediately lower to a simmer and cook until reduced to 1/2 cup, about 45 minutes. Set aside.
- Preheat a grill to medium-high heat. Sprinkle the strip steaks with the salt and pepper and let sit for 15 minutes.
- Place the steaks on the grill, evenly spaced, and grill for 2 1/2 minutes; rotate a quarter turn and cook another 2 1/2 minutes¿this creates cross-hatch sear marks. Flip the steaks and repeat on the reverse side. Remove steaks to a baking sheet and let rest for 4 to 5 minutes.
- Combine 2 tablespoons of the butter, the shallots and the five-peppercorn blend in a medium saucepan over medium heat. Cook until the shallots and peppercorns are fragrant and the butter is beginning to bubble. Off the heat, add the brandy and the red wine. Carefully place the saucepan back on the burner and allow the brandy and wine to flame. Add the reduced beef stock and the heavy whipping cream, bring to a boil and immediately lower to a simmer. Cook until the liquid has reduced by two-thirds, about 8 to 10 minutes. Prior to serving, whisk the remaining 2 tablespoons butter into the sauce, then remove from the heat.
- With a sharp knife, slice the steaks 1/2-inch thick on the bias. Transfer to a large serving platter and spoon over the five-peppercorn sauce. Garnish with the minced parsley. Serve immediately.
GRILLED NEW YORK STRIP STEAK WITH BEER AND MOLASSES STEAK SAUCE
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 1h
Yield 6 servings
Number Of Ingredients 16
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.
STEAKS WITH MERLOT SAUCE
Elegant sauce for a special steak. Great for company or a romantic dinner for two. You can even make part of the sauce in advance. Great with bread for sopping and a nice salad. And wine, of course! Adapted from Bon Appetit.
Provided by Lizzie-Babette
Categories Steak
Time 2h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Boil wine along with chicken and beef broths in heavy large saucepan over high heat until it's reduced to 2 cups (~45min to 1 hour).
- NOTE: You can be prepare it to this point in advance, and cover and refrigerate.
- Mix butter and flour in small bowl.
- Heat 1 T olive oil in heavy large skillet over medium-high heat.
- Season steaks with salt and pepper and sauté to your taste (4 minutes per side would result in medium rare steaks).
- Remove steaks to a plate and keep warm (we put it in our microwave to keep the heat from dissipating) To your skillet, add shallots, garlic and thyme and stir 30 seconds.
- Add 1 1/2 c reduced wine mixture to skillet (reserve remainder for another use).
- Bring mixture to a boil and scrape up brown bits.
- Whisk in butter mixture until the sauce is smooth.
- Boil sauce until thick enough to coat spoon, about 2 minutes.
- Drizzle sauce over steaks, and serve remainder in a gravy boat.
Nutrition Facts : Calories 305, Fat 11.5, SaturatedFat 4.5, Cholesterol 16.3, Sodium 908.2, Carbohydrate 11.2, Fiber 0.2, Sugar 1.4, Protein 7.6
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.
BROADWAY NEW YORK STRIP
Our family really enjoys grilled steaks and have found this cut to be more flavorful and easier to cook than the tenderloin. This easy recipe gave us just the right spice to a great cut of steak. We named the entree the Broadway because of the classy taste. Serve with baked potato and a fresh garden salad. Top off the evening with a raspberry Merlot.
Provided by Major K.
Categories Meat
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Trim most exterior fat from strips.
- Set aside.
- Mix oil, Worcestershire, Calvados, pepper, savory and the steak rub in a glass mixing bowl.
- Put steaks in a gallon zip-lock bag.
- Pour marinade over steaks.
- Close.
- Put bag in dish.
- Let stand in refrigerator for two hours.
- Remove steaks from bag and pat dry with paper towels.
- Grill steaks on a medium high grill 7 minutes on each side.
- Remove from grill.
- Let steaks rest under aluminum foil for five minutes before slicing.
- Serve with your favorite steak sauce.
Nutrition Facts : Calories 251.3, Fat 27, SaturatedFat 3.7, Sodium 169.1, Carbohydrate 3.6, Fiber 0.1, Sugar 1.7
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