Steakhouse Ribs New York Style Recipes

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NEW YORK STEAKHOUSE RIBS



New York Steakhouse Ribs image

Do baby back ribs the way BBQ pros do. First a rub, then a slow cook with a couple brushings of a tantalizing, tangy sauce.

Provided by My Food and Family

Categories     Spices

Time 1h25m

Yield 8 servings

Number Of Ingredients 7

4 lb. pork baby back ribs
3 Tbsp. GREY POUPON Dijon Mustard
1/3 cup packed brown sugar
1 Tbsp. each paprika and garlic powder
1 tsp. each onion powder and black pepper
1/2 tsp. ground cumin
1/2 cup A.1. STEAKHOUSE Marinade New York Steakhouse

Steps:

  • Heat grill to medium heat.
  • Place half the ribs in single layer in center of each of 2 large sheets of heavy-duty foil. Spread mustard onto both sides of ribs. Mix sugar and seasonings; rub onto both sides of ribs. Bring up sides of each foil sheet. Double fold top and ends to seal packet, leaving room for heat circulation inside. (You will have 2 packets.)
  • Grill on covered grill 45 min. to 1 hour or until ribs are done. Remove ribs from foil; discard foil.
  • Return ribs to grill; brush with 1/4 cup marinade. Grill 15 min., turning and brushing occasionally with remaining marinade.

Nutrition Facts : Calories 470, Fat 33 g, SaturatedFat 12 g, TransFat 0 g, Cholesterol 130 mg, Sodium 470 mg, Carbohydrate 15 g, Fiber 1 g, Sugar 12 g, Protein 28 g

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

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.

STEAKHOUSE RIBS - NEW YORK STYLE



Steakhouse Ribs - New York Style image

I have made these ribs for several of my friends and family at gatherings, and they have always gotten me rave reviews from everyone.

Provided by Kevin L. Smith

Categories     Meat and Poultry Recipes     Pork     Pork Rib Recipes     Baby Back Ribs

Time 1h30m

Yield 8

Number Of Ingredients 9

4 pounds pork baby back ribs
3 tablespoons Dijon mustard, divided
⅓ cup firmly packed brown sugar
1 tablespoon paprika
1 tablespoon garlic powder
1 teaspoon onion powder
1 teaspoon black pepper
½ teaspoon ground cumin
½ cup steak marinade (such as A.1.® Marinades New York Steakhouse)

Steps:

  • Preheat an outdoor grill for medium heat, and lightly oil the grates. Tear off two sheets of aluminum foil about 30 inches long, and place onto a work surface.
  • Divide the pork ribs in half, and place half the ribs in a single layer on each sheet of aluminum. Spread the mustard onto both sides of the ribs. Place the brown sugar, paprika, garlic powder, onion powder, black pepper, and cumin in a bowl, and mix until thoroughly combined. Generously rub the spice mixture onto both sides of the ribs.
  • Fold the excess aluminum sheet to make a double-thick top layer; pinch and fold the top and sides together to completely enfold the ribs in foil, leaving room for heat to circulate.
  • Place the two packets of ribs onto the preheated grill, close the lid, and grill until the meat is tender and thoroughly cooked through, about 45 minutes. An instant-read meat thermometer inserted into the thickest part of a rib should read at least 160 degrees F (70 degrees C). Remove ribs from foil, and discard foil.
  • Return the ribs to the grill, brushing each side with the steak marinade. Grill until the ribs show charring and good grill marks and the steak marinade cooks onto the outside of the ribs, about 15 more minutes. Turn and baste occasionally with marinade.

Nutrition Facts : Calories 435.5 calories, Carbohydrate 16.8 g, Cholesterol 117 mg, Fat 29.5 g, Fiber 0.5 g, Protein 24.4 g, SaturatedFat 10.9 g, Sodium 474.3 mg, Sugar 13.3 g

STEAKHOUSE RIBS - NEW YORK STYLE



Steakhouse Ribs - New York Style image

I have made these ribs for several of my friends and family at gatherings, and they have always gotten me rave reviews from everyone.

Provided by Kevin L Smith

Categories     Pork Baby Back Ribs

Time 1h30m

Yield 8

Number Of Ingredients 9

4 pounds pork baby back ribs
3 tablespoons Dijon mustard, divided
⅓ cup firmly packed brown sugar
1 tablespoon paprika
1 tablespoon garlic powder
1 teaspoon onion powder
1 teaspoon black pepper
½ teaspoon ground cumin
½ cup steak marinade (such as A.1.® Marinades New York Steakhouse)

Steps:

  • Preheat an outdoor grill for medium heat, and lightly oil the grates. Tear off two sheets of aluminum foil about 30 inches long, and place onto a work surface.
  • Divide the pork ribs in half, and place half the ribs in a single layer on each sheet of aluminum. Spread the mustard onto both sides of the ribs. Place the brown sugar, paprika, garlic powder, onion powder, black pepper, and cumin in a bowl, and mix until thoroughly combined. Generously rub the spice mixture onto both sides of the ribs.
  • Fold the excess aluminum sheet to make a double-thick top layer; pinch and fold the top and sides together to completely enfold the ribs in foil, leaving room for heat to circulate.
  • Place the two packets of ribs onto the preheated grill, close the lid, and grill until the meat is tender and thoroughly cooked through, about 45 minutes. An instant-read meat thermometer inserted into the thickest part of a rib should read at least 160 degrees F (70 degrees C). Remove ribs from foil, and discard foil.
  • Return the ribs to the grill, brushing each side with the steak marinade. Grill until the ribs show charring and good grill marks and the steak marinade cooks onto the outside of the ribs, about 15 more minutes. Turn and baste occasionally with marinade.

Nutrition Facts : Calories 435.5 calories, Carbohydrate 16.8 g, Cholesterol 117 mg, Fat 29.5 g, Fiber 0.5 g, Protein 24.4 g, SaturatedFat 10.9 g, Sodium 474.3 mg, Sugar 13.3 g

STEAKHOUSE RIBS - NEW YORK STYLE



Steakhouse Ribs - New York Style image

I have made these ribs for several of my friends and family at gatherings, and they have always gotten me rave reviews from everyone.

Provided by Kevin L Smith

Categories     Pork Baby Back Ribs

Time 1h30m

Yield 8

Number Of Ingredients 9

4 pounds pork baby back ribs
3 tablespoons Dijon mustard, divided
⅓ cup firmly packed brown sugar
1 tablespoon paprika
1 tablespoon garlic powder
1 teaspoon onion powder
1 teaspoon black pepper
½ teaspoon ground cumin
½ cup steak marinade (such as A.1.® Marinades New York Steakhouse)

Steps:

  • Preheat an outdoor grill for medium heat, and lightly oil the grates. Tear off two sheets of aluminum foil about 30 inches long, and place onto a work surface.
  • Divide the pork ribs in half, and place half the ribs in a single layer on each sheet of aluminum. Spread the mustard onto both sides of the ribs. Place the brown sugar, paprika, garlic powder, onion powder, black pepper, and cumin in a bowl, and mix until thoroughly combined. Generously rub the spice mixture onto both sides of the ribs.
  • Fold the excess aluminum sheet to make a double-thick top layer; pinch and fold the top and sides together to completely enfold the ribs in foil, leaving room for heat to circulate.
  • Place the two packets of ribs onto the preheated grill, close the lid, and grill until the meat is tender and thoroughly cooked through, about 45 minutes. An instant-read meat thermometer inserted into the thickest part of a rib should read at least 160 degrees F (70 degrees C). Remove ribs from foil, and discard foil.
  • Return the ribs to the grill, brushing each side with the steak marinade. Grill until the ribs show charring and good grill marks and the steak marinade cooks onto the outside of the ribs, about 15 more minutes. Turn and baste occasionally with marinade.

Nutrition Facts : Calories 435.5 calories, Carbohydrate 16.8 g, Cholesterol 117 mg, Fat 29.5 g, Fiber 0.5 g, Protein 24.4 g, SaturatedFat 10.9 g, Sodium 474.3 mg, Sugar 13.3 g

STEAKHOUSE RIBS - NEW YORK STYLE



Steakhouse Ribs - New York Style image

I have made these ribs for several of my friends and family at gatherings, and they have always gotten me rave reviews from everyone.

Provided by Kevin L Smith

Categories     Pork Baby Back Ribs

Time 1h30m

Yield 8

Number Of Ingredients 9

4 pounds pork baby back ribs
3 tablespoons Dijon mustard, divided
⅓ cup firmly packed brown sugar
1 tablespoon paprika
1 tablespoon garlic powder
1 teaspoon onion powder
1 teaspoon black pepper
½ teaspoon ground cumin
½ cup steak marinade (such as A.1.® Marinades New York Steakhouse)

Steps:

  • Preheat an outdoor grill for medium heat, and lightly oil the grates. Tear off two sheets of aluminum foil about 30 inches long, and place onto a work surface.
  • Divide the pork ribs in half, and place half the ribs in a single layer on each sheet of aluminum. Spread the mustard onto both sides of the ribs. Place the brown sugar, paprika, garlic powder, onion powder, black pepper, and cumin in a bowl, and mix until thoroughly combined. Generously rub the spice mixture onto both sides of the ribs.
  • Fold the excess aluminum sheet to make a double-thick top layer; pinch and fold the top and sides together to completely enfold the ribs in foil, leaving room for heat to circulate.
  • Place the two packets of ribs onto the preheated grill, close the lid, and grill until the meat is tender and thoroughly cooked through, about 45 minutes. An instant-read meat thermometer inserted into the thickest part of a rib should read at least 160 degrees F (70 degrees C). Remove ribs from foil, and discard foil.
  • Return the ribs to the grill, brushing each side with the steak marinade. Grill until the ribs show charring and good grill marks and the steak marinade cooks onto the outside of the ribs, about 15 more minutes. Turn and baste occasionally with marinade.

Nutrition Facts : Calories 435.5 calories, Carbohydrate 16.8 g, Cholesterol 117 mg, Fat 29.5 g, Fiber 0.5 g, Protein 24.4 g, SaturatedFat 10.9 g, Sodium 474.3 mg, Sugar 13.3 g

STEAKHOUSE RIBS - NEW YORK STYLE



Steakhouse Ribs - New York Style image

I have made these ribs for several of my friends and family at gatherings, and they have always gotten me rave reviews from everyone.

Provided by Kevin L Smith

Categories     Pork Baby Back Ribs

Time 1h30m

Yield 8

Number Of Ingredients 9

4 pounds pork baby back ribs
3 tablespoons Dijon mustard, divided
⅓ cup firmly packed brown sugar
1 tablespoon paprika
1 tablespoon garlic powder
1 teaspoon onion powder
1 teaspoon black pepper
½ teaspoon ground cumin
½ cup steak marinade (such as A.1.® Marinades New York Steakhouse)

Steps:

  • Preheat an outdoor grill for medium heat, and lightly oil the grates. Tear off two sheets of aluminum foil about 30 inches long, and place onto a work surface.
  • Divide the pork ribs in half, and place half the ribs in a single layer on each sheet of aluminum. Spread the mustard onto both sides of the ribs. Place the brown sugar, paprika, garlic powder, onion powder, black pepper, and cumin in a bowl, and mix until thoroughly combined. Generously rub the spice mixture onto both sides of the ribs.
  • Fold the excess aluminum sheet to make a double-thick top layer; pinch and fold the top and sides together to completely enfold the ribs in foil, leaving room for heat to circulate.
  • Place the two packets of ribs onto the preheated grill, close the lid, and grill until the meat is tender and thoroughly cooked through, about 45 minutes. An instant-read meat thermometer inserted into the thickest part of a rib should read at least 160 degrees F (70 degrees C). Remove ribs from foil, and discard foil.
  • Return the ribs to the grill, brushing each side with the steak marinade. Grill until the ribs show charring and good grill marks and the steak marinade cooks onto the outside of the ribs, about 15 more minutes. Turn and baste occasionally with marinade.

Nutrition Facts : Calories 435.5 calories, Carbohydrate 16.8 g, Cholesterol 117 mg, Fat 29.5 g, Fiber 0.5 g, Protein 24.4 g, SaturatedFat 10.9 g, Sodium 474.3 mg, Sugar 13.3 g

SEARED RIB STEAK



Seared Rib Steak image

A bone-in rib steak, 1 ¼ to 1 ½ inches thick, will feed two. Scaling up is easy; just buy a thicker steak. A two-inch slab serves three to four, and it requires only a few extra minutes in the oven. Then add steaks as needed, bearing in mind that each one should cook in its own skillet.

Provided by Melissa Clark

Categories     dinner, quick, steaks and chops, main course

Time 30m

Yield 2 servings

Number Of Ingredients 4

1 bone-in rib steak, 1 1/2 inches thick
1 garlic clove, halved
Coarse kosher salt
Black pepper

Steps:

  • Heat a heavy ovenproof skillet (preferably cast iron) over high heat for 15 minutes. Meanwhile, heat your broiler.
  • Pat steak dry with paper towels, then vigorously rub cut side of garlic all over steak, particularly the bone. Season generously all over with salt and pepper.
  • Place steak in hot pan and carefully, using a potholder, transfer pan to broiler. Cook meat until done to taste, about 5 to 7 minutes for rare. Transfer steak to a cutting board, and let it rest for 5 to 10 minutes before slicing and serving.

Nutrition Facts : @context http, Calories 597, UnsaturatedFat 25 grams, Carbohydrate 1 gram, Fat 48 grams, Fiber 0 grams, Protein 41 grams, SaturatedFat 21 grams, Sodium 535 milligrams, Sugar 0 grams, TransFat 3 grams

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

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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