New York Strip

Many refer to The New York Strip as the ULTIMATE STEAK for grilling. This easy recipe is effortless and perfect for this cut of meat.

There are many options for seasoning and marinating a steak. This recipe uses kosher salt, pepper, garlic and onion powder. Minimal seasonings allow the natural flavor of the meat to please the taste buds. Nothing wrong with a marinade, but give this one a try and then experiment with marinades and other seasonings.

We all have our favorite side dishes to serve with a steak. Try this potatoes and onions recipe or a baked potato would be just as tasty. The Famous Baked Beans and Cheddar Corn Bread recipes round out the Ultimate Steak Dinner.

New York Strip
The Ultimate Steak!

4 - 8 oz 1 1/2 inch thick New York Strip Steaks
1 tsp Kosher Salt
2 tsp Pepper
1 tsp Garlic Powder
1 tsp Onion Powder

Combine dry ingredients, generously
season both sides. Place steaks on cutting
board, cover and let rest about an hour.
Best cooked at room temperature.

Start your grill, you want it nice and hot.
Gas grills turn to high heat for at least
10 minutes. Charcoal - heat until coals are
coated with ash, spread out evenly.

Lightly grease grill to prevent sticking.
Place steak on grill. Cook 2 minutes,
for great grill marks give a quarter turn,
cook an additional 2 minutes. Flip steak
with tongs, cook 2 minutes, turn for
grill marks, cook another 2 minutes.
Cooked to medium-rare, or 125 degrees.

Remove from grill, let rest about 8 minutes
to allow juices to redistribute. Cutting
into a steak right off the grill releases all
the juices. As tempting as it is--wait!!

Rare = 120 degrees
Medium Rare = 125 degrees
Medium = 130 degrees
Adjust time and check temp accordingly.

Steak 101: Types of Steaks.
What to buy? Always start with a good cut of meat.
These are my top 6 picks:

Tenderloin (Filet) is boneless, the most expensive and
the most tender, a little lacking in flavor.

Strip steak, aka New York is boneless and has real beef
flavor, some might agree that this is the "Ultimate Steak" for grilling.

Porterhouse - a very large steak, which is a combination
of 2, the New York Strip on one side and a filet on the other

T-Bone, easy to pick out by the T shop. This is a combination
of a smaller filet on one side and a strip sirloin on the other.

Rib Eye - this is a cut of meat with marbling throughout
which makes this a juice and tender cut of meat.

Top Sirloin - a cut from the center of the sirloin, which is
the most tender part & great for grilling.

Steak 101: A Few Tips

The more marbling the more flavorful the meat.

Best to stick to 1 - 1 1/2 inch thickness for steaks.
To thick they might burn, to thin - easy to over cook

Always allow meat to get to room temperature.
Cooking a cold steak does not produce the desired results.

And finally, ALWAYS let the steak rest before
cutting, juices need to redistribute.

More Recipes like New York Strip

Serve with a Great Salad