Nanshoes Grilled Strip Steaks Recipes

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.

NANSHOE'S GRILLED STRIP STEAKS

Steps:

• 1. Mix olive oil, soy sauce, Worcestershire sauce, espresso balsamic vinegar, horseradish mustard, garlic, granulated onion, cumin, chipotle in a small bowl. Season with salt and pepper. Marinate in fridge for 3-4 hours. Remove the steaks from the refrigerator. Sit uncovered for 30 minutes, at room temperature.
• 2. Heat grill to high. Place steaks on grill and cook until slightly charred for 2 minutes, turn 45 degrees and continue to grill for an additional 2-3 minutes. Flip steaks over and grill for 3-5 minutes or until desired doneness
• 3. Transfer steaks to platter or cutting board, tent with foil for at least 5 minutes.
• 4. **if you can't find espresso balsamic vinegar, use regular balsamic vinegar & 1 teaspoon of instant espresso or instant coffee.**

GRILLED STRIP STEAK

Steps:

• Preheat the grill to high. Brush the grill with a wire grill brush to remove any soot and fat on the grill grates. Wipe the grill grate with an oiled cloth to remove any bits of crud that were loosened by brushing.
• Remove the steaks from the refrigerator and let them come to room temperature. Season the steaks generously with salt and let sit for at least 15 minutes.
• Arrange the steaks on the hottest part of the grill until beautiful brown grill marks form, then rotate the steaks 90 degrees to create the crosshatch marks.
• Turn the steaks over and repeat the process. Once the grill marks have formed on the second side, move the steaks to a cooler part of the grill and let cook to the desired doneness. Cook about 5 to 6 minutes on each side for medium-rare.

MARINATED GRILLED NEW YORK STRIP STEAKS

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.

GRILLED NEW YORK STRIP STEAK

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 MARINATED STRIP STEAK WITH SCALLIONS

Steps:

• Place steaks in a large, shallow, nonreactive dish. Slice 3 scallions into thin rounds, and combine with the remaining ingredients except the salt in a small bowl; whisk to combine. Pour marinade over steaks; cover with plastic wrap, and set aside at room temperature 40 minutes, turning steaks once.
• Heat grill or grill pan. Remove steaks from marinade, letting excess drip off, and pat dry with paper towels. Season both sides generously with salt. Grill until they are well browned on the outside and cooked to desired doneness, or about 6 minutes on each side, for medium-rare. Transfer to a large serving platter; cover with foil, and let rest 10 minutes. Grill remaining scallions, about 1 minute on each side, and serve with the steaks.

HOW TO GRILL STRIP STEAK ON A GAS GRILL

Steps:

• If possible, rest the steaks at room temperature for about 1 hour, allowing the steaks to come to room temperature. But, as little as 15 minutes will help.
• Trim the beef of extra fat to prevent "flare-ups" that will burn your steak.
• It is best to apply salt and pepper at the start of the resting period. Just before starting to grill is OK if you skip the rest or forget. Use coarse salt and pepper. I used my 7:2:2, which is kosher salt: pepper: garlic.
• Preheat your grill to as hot as it will go. Clean and oil well. Do not use olive oil here due to the low smoke point.
• Place strip steaks on the grill over direct heat. Closed lid. Grill for five minutes on the first side. If you want crossed grill marks, you should rotate the meat 90 degrees after the first 2 1/2 minutes. Flip at 5 minutes.
• Grill for approximately three additional minutes for rare, about 4 minutes for medium-rare, and 5 minutes for medium. Your time will vary with the thickness of the steaks and the grill. Never cook by time only-always cook to a target internal temperature.
• During the post-cooking rest, your temperature will rise a few degrees, so cook to 3-4 degrees less-lightly tent with foil. Allow to rest for 10 minutes before serving.

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 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 MARINATED NY STRIP STEAK

Steps:

• In a large (gallon sized) zippertop plastic bag combine the red wine, balsamic, olive oil, shallot, garlic, mustard, tarragon, salt and pepper. Squish so that everything is blended, then slide in the steaks and turn them so that they are coated with the marinade.
• Seal the bag, pressing out excess air, and refrigerate the steaks in the marinade for 2 to 4 hours.
• Heat the grill to medium high. Grill the steaks for a total of 5 minutes on each side, flipping them a total of three times to get cross hatch marks on both sides, turning the steak ¼ turn for the last two flips, so that the grill marks will form and cross hatch on the other side. Let sit on a cutting board for 5 to 10 minutes before slicing and serving.