RECIPE IDEA: How to Make a New York Strip Steak
Hi. It’s Lois at Recipe Idea Shop. I don’t eat beef very often, but when I do, there are generally only four varieties I eat: very lean hamburger, standing rib roast, Flank Steak or New York Strip Steak. (If I eat steak in a restaurant, I prefer the Porterhouse Steak because it’s generally super juicy and it’s big, so I can take some home.)
Don grilled a terrific strip steak for me this summer. It was tender and juicy.
Making a New York Strip Steak is easy. You can broil it in your oven, grill it on a George Foreman Indoor Grill, or cook it on your outdoor grill. We have a Char-Broil Gas Grill (Don loves it) so it gets hot quickly and cooks evenly.
When I cook one on my indoor grill, it takes about half the time of cooking it outdoors because you cook both sides at the same time. Each grill cooks a little differently, so your cooking time may be a little longer or shorter than ours. Until you know how quickly your grill cooks, you can check the doneness by cutting into the steak periodically.
I prefer my steak with a heafty amount of pepper and just a bit of salt.
Read on for recipe and nutrition…
- 1 New York Strip Steak (6-8 ounces)
- salt and pepper to taste
- Heat the grill to very hot.
- Place the steak on the cooking grill and shut the lid.
- Cook for 4-7 minutes a side. Likely, 4 minutes a side will be rare and 7 will be well done. I like mine cooked about 5 minutes a side for a medium-rare steak.
- Serve hot.