Bbq Ny Strip Food

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.

BBQ NY STRIP

Steps:

• In a bowl, mix the olive oil, Worcestershire sauce, garlic, steak seasoning, red wine vinegar, basil, and Italian seasoning. Pour into a large resealable plastic bag. Pierce steaks on all sides with a fork, and place in the bag. Gently shake to coat. Seal bag and marinate steaks a minimum of 2 hours in the refrigerator.
• Preheat grill for high heat.
• Lightly oil the grill grate. Discard marinade. Place steaks on the grill, and cook 7 minutes on each side, or 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 NEW YORK STRIP STEAK

Steps:

• Approximately 45 minute before you are ready to grill your New York strip steaks, take them out of the fridge and rub in some garlic salt and fresh ground pepper. Leave them on the counter to let them warm to room temperature.
• Preheat the grill on high for direct grilling.
• Clean your grill with a grill brush.
• Hold your hand about 2 inches above the grill and see if the temperature is right. For gas grilling steaks over high heat, you don't want to be able to hold your hand over the grill for more than 5 seconds. Don't try to be tough, you know when it is hot!
• Place the new york strip steaks on the grill with tongs. NEVER pierce the skin of the steaks with a fork!
• After about 2 minutes, use tongs to pick up the steaks, rotate 90 degrees and then place the steaks back on the grill for those nice grill marks.
• After 2 more minutes, you are ready to flip the steaks. Pick them up and flip them over. This is the only time you are going to flip the steaks (we told you this was easy).
• After another 2 minutes, rotate the New York strip steaks another 90 degrees.
• Now grill them for a final 2 minutes and they should be ready. Take the grilled steaks off the grill and let them rest for at least 5 minutes before serving. You can always stick them back on the grill for a few minutes if they aren't done enough.

GRILLED NY STRIP STEAK WITH PEPPERCORN AND HEINZ 57

Steps:

• Pat dry steaks and season with salt if desired. Coat evenly with coarsely ground peppercorns, pressing lightly.
• In a large, heavy skillet over medium high heat, combine oil and 1 Tbsp. of butter. Cook steaks for 4 to 7 minutes on each side, or until cooked to desired doneness. Transfer to serving plate.
• In the same skillet over medium heat, mix together Heinz 57® and remaining 1 Tbsp. of butter until heated through, stirring frequently. Drizzle sauce over steaks and serve immediately.
• TIP: Before removing paper wrapper from a stick of butter, lightly score each Tbsp. mark on paper to easily see measurements after the wrapper is removed.

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 CHICAGO STYLE

Steps:

• In a shallow glass dish, mix the olive oil, garlic, cinnamon, sugar, and apricot preserves. Mix well, as the preserves tend to stick until warm.
• With a knife, make several shallow slashes in both sides of the steaks. Sprinkle with salt and pepper. Place steaks in the dish with the sauce, and turn to coat. Cover with plastic wrap, and refrigerate for at least 1 hour.
• Preheat grill for high heat.
• Lightly oil the grill grate. Place steaks on the grill, and discard any remaining sauce. Grill steaks 10 minutes, turning occasionally, or to desired doneness.