A New York Strip Can Handle Being Grilled In The Medium To Well Done Range Because Of The Fat Content
When grilling a NY strip steak we will follow all the same basic steps as grilling any higher end cut of beef. While using a slightly lower heat and keeping and eye out for flare ups caused by the melting fat from the edge.
Step 1: Remove the strip steaks from refrigeration at least 1 hour before grilling and season to taste. For almost any steak we will only season with either salt and pepper or Lawreys seasoning salt. In either case use just a light dusting that covers the entire steak. If you feel like you must cover your meat while out of the fridge, set a paper towel over the top. Over this hour not only will the steak be reaching room temperature it will be breaking down and absorbing your seasoning.
Step 2: Preheat your grill to a medium high heat, when grilling with charcoal have multiple heat zones available. We use a lower heat then normal here to help slow down the cooking process. If using a gas grill you may preheat to high to get better grill marks, just turn down the heat before the steaks hit your grates.
Step 3: Grill a NY strip steak directly over the flames for 2 to 4 minutes, depending on thickness. Until they no longer stick the grill grates. If you only used dry seasonings they will release on there own when they are ready. If you are cooking a thin cut strip and it takes more then 3 minutes to release from the grates jump to step 5 and check your temperature.
What You Need To Make Smoked New York Strip Steak
There are just a few things you need to really knock this cook out of the park.
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Tips For Grilling Steaks:
- Choose the cut thats right for you. There are many good cuts of steak to choose from, depending on your preference. I love rib-eyes, strip steaks and T-bone steaks. If you prefer a thin steak they cook faster and youre not dealing with a big thick piece of meat when you eat. If you cant find the thin cut youre looking for, purchase a thicker cut of meat and ask the butcher at the store to slice it in half, horizontally.
- Choose high quality steak. The quality of the meat you purchase plays a huge factor in how good your steaks will turn out! Steaks are given different grades based on the marbling and the age the animal was at slaughter. The highest quality meat is younger beef that has the most marbling. At most grocery stores, youll have your choice of the following three grades:
- Select: cheaper, or sale priced meat.
- Choice: The best choice for your local grocery store. Higher quality and widely available.
- Prime: the best of the best. Not found at most supermarkets but you can find prime cuts of meat at Costco!
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How Do You Grill A 1 And 1/4 Inch New York Strip
In order to cross grill marks, rotate the meat 90% after 2 12 minutes on each side so its evenly distributed. Grill five minutes on both sides on each side. 5 minutes from now, flip. If using an electric grill, grill for approximately three additional minutes for rare, about four minutes for medium, and five minutes for prime.
Planked New York Strip Steak And Vegetables
Planking is a technique for grilling that lends a smoky flavor to the food by cooking the food inside the grill on top of cedar planks.
Ingredients
- 1 large zucchini, cut into chunks
- 1 large yellow squash, cut into chunks
- 1 orange bell pepper, cut into 1-inch pieces
- 2 small tomatoes, cut into wedges
- 4 small red potatoes, cut into small wedges
- Salt and pepper to taste
Instructions
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How Long Do You Grill A New York Strip Steak
If you wonder how long to grill a new york strip steak then it depends on your preference. You can cook a 1-inch steak for about 4-6 minutes on one side to make new york strip steak tender.
If you use a high temperature to cook it, it might take longer to cook at lower heat.
When it comes to the doneness of the meat, you need to cook the strip steak for 3 to five minutes to get medium-rare doneness on the meat.
You achieve medium doneness when you cook the steaks for 6 minutes on each side for one-inch-thick steak depending on the thickness of the steak.
If the steak is thicker then you can cook for another minute extra but otherwise, it is mostly the same time as it is for a one-inch thick new york strip steak.
As you can see, you need to cook the strip steak a bit longer than other steaks cuts.
The reason behind this is that the New York strip steak is a little tougher than most cuts.
Side Dish Suggestions For A Meal Featuring Strip Steak
Looking for other foods to go along with your strip steak? Any type of potato dish will bring out steaks natural flavors. Cooked veggies and veggie-based salads pair nicely with NY strip steak, too. And who could forget homemade and home-battered onion rings for something completely indulgent?
Your Primate just called and said its time to plan for dinner. Is tonight the right moment to grill up some NY strip steak? Try it and see!
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How To: Grill The Perfect Steak
I almost named this post, How to cook a steak that doesnt suck. Vegetarians beware this one is not for you . Go browse our dessert section today while the rest of us stay here and look at slabs of beef. Its no secret that Kate and I like our meat. Ive actually noticed at a lot of the business related events we attend where fancy dinners are involved, the women in attendance almost always order fish, or grilled chicken, or a stinking side salad, and then leave 3/4 of it on their plates when theyre finished. If theres a beef filet on the menu, Kate and I both order it about 98 percent of the time. And you better believe we chow down every last bite too. I want to show you all that you really can cook an awesome restaurant quality steak at home. You can also totally ruin a perfectly good restaurant quality steak at home. So follow our steps to grill a steak that doesnt suck, okay?
1. Choose the Right Cut
I could write a whole post on different cuts of steak, so just for today well focus on the most traditional backyard bbq steaks. My personal favorites for grilling are Rib Eye and NY Strip, so Ill show those in my photos. If I had to go for just one, Id pick a rib eye every time.
*If you are working with a less-expensive cut of meat, check out this cool method of salting. Jaden of Steamy Kitchen has a fantastic explanation of how to turn cheap choice steak into Gucci prime steak
5. Finish Cooking
7. Embrace your carnivorous side.
The Six Inexpensive Steaks You Should Know
These are the steaks that butchers and chefs love to use because not only are they more inexpensive, but they’ve got character. Many of them are whole muscles that must be trimmed by the butcher just-so if you want them to be tender and large enough to cook as steaks. There are also not many of them on a steer. For every 20 pounds of ribeyes and T-bones you can get off a steer, you get two hanger steaks. That ain’t much.
These butcher’s cuts tend to be more packed with flavor because of the work they do, yet because they’re not as marketable to the general public and require a bit more skill to cook and serve correctly, they remain much cheaper than their mainstream counterparts. This is good news for you if you want to maximize your flavor and your dollar.
The Hanger
Also Sold As: Butcher’s steak, hangar , arrachera , fajitas arracheras , bistro steak, onglet .
Where It’s Cut From: From the plate section of the cow , it “hangs” off of the cow’s diaphragm, hence the name. U.S. meat-cutting classification of NAMP 140.
The Skirt
Also Sold As: Fajita meat, Roumanian Strip .
Where It’s Cut From: The outside skirt is the diaphragm muscle of the cow, cut from the plate. It is the traditional cut for fajitas, and is generally sold to restaurants. Inside skirt is part of the flank, and is the more widely available form of skirt.
The Short Rib
Also Sold As:Kalbi , Jacob’s Ladder , asado de tira
The Flap
The Flank Steak
The Tri-Tip
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How Long Will Strip Steak Last
You can keep an uncooked strip steak wrapped in its original packaging in the fridge for 4 or 5 days if youve purchased it from a place with high turnover and fresh meat . If you plan to freeze the steaks, remove them from their packaging the day you buy them, then wrap them well in plastic wrap, slide the wrapped steaks into freezer proof zipper top bags, press out any excess air, then seal and freeze for up to 9 months. Make sure to label the package with the name and date.
Leftover cooked steak can be eaten within 4 days, as long as it was cooked when it was quite fresh.
How To Season Grilled Steak
Some of the biggest reasons a steak might not be flavorful is the cut or quality of steak itself or the steak might not be seasoned well enough. For this recipe I grilled up a Private Reserve 14oz beef strip loin steak from Omaha Steaks. These are thick, beefy, robust steaks of extraordinary quality.
Once you have a great cut of beef, you just have to know how to season grilled steak appropriately. More often than not, people tend to under season their beef. If you are just salting a steak, I prefer to use kosher salt. You can see and thus control how much salt lands on your steak prior to or after cooking.
If you are using a seasoning blend, be quite liberal with how much you put on the steak. Remember, some seasoning will stick to your plate as your carry it to the grill or your stove. Some seasoning will also stick to the grill itself or possibly the pan you cook it in.
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What Are The Best Types Of Steaks For Grilling
Out of all proteins, steak is particularly well-suited to the grill. The high heat delivers a gorgeous sear, caramelizing the exterior and quickly heating the interior. That said, each kind of steak requires a slightly different method.
This particular recipe works best with boneless strip steaks that are at least 1 inch thick, but 1 1/2 inches is even better. Strip steaks are a great starter steak because they are well-marbled, meaning theyll cook up juicy every time, but not be full of fat that you have to worry about flare-ups. Plus, theres no bone to work around.
How Do You Make Tough Strip Steak Tender
0:213:25How to Tenderize New York Strip Steak – YouTubeYouTubeStart of suggested clipEnd of suggested clipNow what I’m going to explain today is how to make a perfectly tender New York strip steak we’reMoreNow what I’m going to explain today is how to make a perfectly tender New York strip steak we’re looking at almost a couple pounds of New York Strip the first thing I like to do is just get a fork you
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How To Cook Bone
How to cook steak depends very much upon the cut you choose. Bone-in Strip steak is always a good steak choice, prized for its rich, hearty flavor. The best way to cook bone-in strip steak is on the grill. But pan-seared bone-in strip steak is also superb, and you can broil bone-in strip steak in the oven as well. No matter which method you choose, our cooking instructions and video will deliver the tender and juicy steak you crave. Use a meat thermometer and you can be sure your steaks are cooked to perfection!
Black Pepper New York Strip Steaks With Horseradish Sauce
Recipefrom Webers Charcoal Grilling by Jamie Purviance
- 2 tablespoonsfinely chopped fresh Italian parsley
- 2 teaspoonsDijon mustard
- ¼ teaspoonfreshly ground black pepper
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Cooking Thinner Steaks On The Grill
You can grill a steak of any thickness successfully, but there is a sweet spot of thickness. Steaks that are too thin will probably not get those beautiful pronounced grill marks by the time the interior is cooked to your liking. If you are cooking thinner steaks on the grill, 1-inch or thinner, only flip them once so that the outside can sear up before the steaks overcook. Keep the heat fairly high so the outside has a chance to sear and caramelize before the inside gets too well done.
How To Grill The Perfect Ny Strip Steak
Serves: 2 | Prep Time: 15 minutes | Cook Time: 5 Minutes
Ingredients2 tbsp compound butter
Step 1: Place the steaks and compound butter on the counter and allow them to come up to room temperature for about an hour.
Step 2: Light grill and set up for high direct heat. Youll want to get the coals as hot and as close to the cooking grate as possible. If using a gas grill, allow the grill to preheat with the lid closed for at least 15 minutes.
Step 3: Evenly coat strip steaks with olive oil and season them liberally with coarse sea salt. Put two pats of compound butter on each plate and set aside.
*Tip I dont recommend putting pepper on at this point as the extreme heat will burn it, producing a bitter flavor. I also dont recommend using a premixed rub as many of them contain sugar which will also burn. Trust me on this one, just use the salt and let the meat shine through.
Step 4: Place steaks directly over hot coals and flip every 20 seconds. With each flip, place the steaks in a different spot on the grill grate. This allows the best searing to take place through conductive heat. The steaks below have been on the grill for about 2.5 minutes total, and you can already see that nice crust forming.
Step 5: After about five minutes of total cook time, use a reliable quick read meat thermometer to check the internal temperature of the steak. Remove steaks from the grill when the internal temperature reaches 115° F for a medium rare steak.
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How To Buy A Good Steak
Q: Prime, Choice, or Select. What do they mean?
Cattle are graded after slaughter according to the degree of marbling, as well as the cow’s age.
All beef that’s sold in the U.S. is graded by the United States Department of Agriculture on a scale according to its tenderness and degree of marbling. At the top of the heap is Prime, which denotes an abundant degree of marbling in a cow under 42 months of age. Only about 2% of the beef sold in this country is designated Prime, and most of it goes to restaurants, specialty butchers, and high end supermarkets. Below that is Choice, followed by Select, which are the two grades you’ll find in most supermarkets.
The grades continue to go down all the way to Canner, which generally comes from very old cows with little fat in their tough meat. Luckily for us, you won’t find that grade in stores .
While checking the grade is a quick and easy indicator of the quality of the meat, what you should really be checking for is the degree of marblingthat’s the interstitial fat that shows up in white spiderwebs throughout the meat.
Why, you might ask, is marbling important? Two reasons: moisture and flavor. As well-marbled meat cooks, the fat will slowly melt, adding juiciness built right into the meat. Non-marbled meat might have plenty of fat on the exterior, but it doesn’t enhance the steak in the same way. Sort of like the difference between drinking a glass of chocolate milk or drinking the milk then shooting the chocolate syrup.
