Bbq Strip Loin Steaks Food

GRILLED STRIP STEAK

Steps:

• Preheat the grill to high. Brush the grill with a wire grill brush to remove any soot and fat on the grill grates. Wipe the grill grate with an oiled cloth to remove any bits of crud that were loosened by brushing.
• Remove the steaks from the refrigerator and let them come to room temperature. Season the steaks generously with salt and let sit for at least 15 minutes.
• Arrange the steaks on the hottest part of the grill until beautiful brown grill marks form, then rotate the steaks 90 degrees to create the crosshatch marks.
• Turn the steaks over and repeat the process. Once the grill marks have formed on the second side, move the steaks to a cooler part of the grill and let cook to the desired doneness. Cook about 5 to 6 minutes on each side for medium-rare.

EASY STRIP LOIN STEAKS ON THE BBQ

Steps:

• Heat the grill to about 500 ºF
• Place the 6 steaks on a large clean cutting board and let them sit at room temperature between 20 and 30 minutes.
• Sprinkle the coarse salt and black pepper evenly over both sides of the steak.
• Drizzle the oil over both sides of the steak and pat down to make sure there's oil, salt and pepper coating all sides of the steaks.
• Place the steaks on the hot grill on a 45 degree angle to the grill grates and close the BBQ lid.
• After 6 minutes, lift the lid and flip the steaks over, once again on a 45 degree angle to the grill grates and close the BBQ lid.
• Open the lid and test the centre of the steaks with a meat thermometer. Your steaks should be close to 145 ºF for medium. This is our favourite internal temperature. If you prefer your steaks medium rare, reduce the cooking time by 1 to 2 minutes per side and aim for 135 ºF.
• Move the steaks to a serving dish and tent with aluminum foil for about 10 minutes. Letting them rest will give you juicier steaks.
• Serve the steaks with compound butter or sauce (try our chimichurri sauce) and your favourite side dish. Enjoy!

HOW TO COOK STRIP STEAK

Steps:

• Set your steaks out on the counter for 30 minutes before cooking. This allows the internal temperature to come up slowly, and allows the meat to cook more evenly.
• Rub the steaks on both sides with olive oil, and season with sea salt and pepper, both sides. Preheat your pan over high heat. This will allow you to get that great outdoor grill sear right on the stove top.
• Add the meat to the hot pan and LEAVE IT in place so it can get fabulous caramelization. Cook for 3-4 minutes per side or until the meat is done to your taste. For a rare steak, cook to 125 degrees F, Medium Rare to 135 degrees F, Medium to 145 degrees F, Medium Well 155 degrees F, Well Done to 160 degrees F.
• Add the butter and garlic to the pan and baste the meat a few times.
• Remove the meat to a plate, tent with foil and let rest for 5-10 minutes while you make a quick pan sauce.
• Slice the steak, against the grain, into thin slices.

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 STRIPLOIN STEAK (NEW YORK STRIP STEAK)

Steps:

• Take your steak out about 30 minutes before grilling.
• Rub the marinade over it.
• Preheat your grill to high heat, or medium if you're a "nervous griller".
• Right before you pop them on the grill season with the salt and pepper.
• Set the steaks on the grill and allow them to cook for about 4 to 6 minutes.
• Flip them over and cook for another 6 to 8 minutes.
• If you're going for a nice medium this should work well. If you want it more rare take a minute to two minutes off each side.
• Take the steaks off the grill, slap a little of your favourite barbecue sauce on them, and allow them to stand for about 5 or so minutes to let the juices do their thing.
• Serve with a big old meat loving smile

HOW TO GRILL STRIP STEAK ON A GAS GRILL

Steps:

• If possible, rest the steaks at room temperature for about 1 hour, allowing the steaks to come to room temperature. But, as little as 15 minutes will help.
• Trim the beef of extra fat to prevent "flare-ups" that will burn your steak.
• It is best to apply salt and pepper at the start of the resting period. Just before starting to grill is OK if you skip the rest or forget. Use coarse salt and pepper. I used my 7:2:2, which is kosher salt: pepper: garlic.
• Preheat your grill to as hot as it will go. Clean and oil well. Do not use olive oil here due to the low smoke point.
• Place strip steaks on the grill over direct heat. Closed lid. Grill for five minutes on the first side. If you want crossed grill marks, you should rotate the meat 90 degrees after the first 2 1/2 minutes. Flip at 5 minutes.
• Grill for approximately three additional minutes for rare, about 4 minutes for medium-rare, and 5 minutes for medium. Your time will vary with the thickness of the steaks and the grill. Never cook by time only-always cook to a target internal temperature.
• During the post-cooking rest, your temperature will rise a few degrees, so cook to 3-4 degrees less-lightly tent with foil. Allow to rest for 10 minutes before serving.

SPICED STRIP LOIN STEAK

Steps:

• Preheat barbecue to medium-high. Using a mortar and pestle or small food processor, grind peppercorns, coriander, cumin, salt and red pepper flakes. Rub meat with spice blend.
• Grill steaks for 3 to 4 min. per side, turning once, for medium rare or until instant-read thermometer registers 135°F (57°C). Remove steaks from grill and let rest for 5 min. Slice steak across the grain and divide evenly among 4 plates.
• No BBQ? Preheat broiler to high. Rub steaks with spice blend. Preheat 1 tsp (5 mL) olive oil in an oven-safe skillet over high heat. Sear steaks for 30 sec. per side. Transfer skillet to oven on a rack 4 in. (10 cm) below broiler. Broil for 3 to 4 min. per side for medium rare, or until instant-read thermometer registers 145°F (63°C).

STEAKHOUSE-QUALITY SEARED STRIP LOIN STEAK

Steps:

• Pre-heat oven to 325 ºF.
• Place a 12 inch cast iron pan on the stove and raise the heat to high.
• Place the two steaks on a cutting board.
• Rub both side of the steaks with the soft roasted garlic.
• Sprinkle coarse sea salt generously over both side of the steaks.
• Grind the black pepper on both sides of the steaks.
• Pour the oil over the steaks and pat the ingredients into the steak, turn over and continue to pat the ingredients and rub the steaks over the oil that spilled off.All sides of the steaks should be coated.
• Place one steak at-a-time into the hot cast iron pan (no additional oil at this time). Note: Place the first end of the steak in the pan on the side closest to you and lay it into the pan away from you. This will minimize any potential splatter towards your hands.
• You will hear an intense sizzle. This is good. Continue to sear the the steak for 3 minutes.
• Turn the steak over and continue to sear the other side for another 3 minutes.
• During the searing of the second side, place the butter, sprigs of thyme and cloves of garlic in the pan. As the butter melts, hold the pan handle slightly tilted (don't forget to use protection to hold the handle) and start basting the butter over the steak with a spoon as it melts. Keep basting during the 3 minutes.
• Now place the pan in the oven for 3 more minutes.
• Remove the pan from the oven and let rest for about 5 minutes on a room temperature surface (clean cutting board) before serving or cutting. This will keep the juices in the steak.
• The steak should be medium done. Enjoy with your favourite sides.

GRILLED NEW YORK STRIP STEAK RECIPE

Steps:

• About 15 minutes before grilling, remove the steaks from the refrigerator and let sit at room temperature. Pat the steaks dry with paper towels, rub with olive oil, and season with all-purpose seasoning on both sides.
• Heat the grill to high. Place the steaks on the grill and cook until slightly charred, 4 to 5 minutes. Turn the steaks over and continue to grill for 3 to 5 more minutes, or until the steaks reach your desired level of doneness. The specific time will vary depending on the size and thickness of your steak, so use an instant-read thermometer to know when your meat is done. It should be 125-130° F for rare, 135° F for medium-rare, or 145° F for medium.
• Transfer the steaks to a cutting board or platter and let rest for at least 5-10 minutes before serving.

BEEF STRIP LOIN - GRILLED OR ROASTED TO PERFECTION

Steps:

• Dry roast with paper towels. Set in roasting pan. Rub both sides with olive oil.
• Grate garlic with a microplane directly on to meat. See notes below. Rub garlic into roast.
• Add herbs to a small food processor and chop until fine.
• Sprinkle herbs on roast and rub in well. Make sure you cover both sides.
• Salt and pepper both sides of roast.
• Cover with plastic wrap and refrigerate for at least 2 hours up to 3 days.
• Bring the roast to room temperature for at least an hour before cooking.

GRILLED STRIP LOIN STEAK WITH BACON CHIMICHURRI

Steps:

• Marinate the steak: In a large, shallow dish (or large ziplock bag), combine the garlic, thyme, rosemary, wine, onion and olive oil. Ad the steaks and turn to coat thoroughly with the marinade. Cover and refrigerate for at least 4 hours or overnight.
• Chimichurri Sauce:.
• In a food processor, pulse the garlic, parsley, oregano, vinegar, lemon juice and olive oil until the herbs are pureed. Scrape into a bowl and season with salt & pepper.
• In a large skillet, cook the bacon in 2 batches over moderate heat until crisp, about 8 minutes. Drain on paper towels, and let cool, the finely chop. Pour excess bacon fat out of skillet keeping 2 Tbsp in it.
• Cooking:.
• LIght a grill. Remove steaks from marinade and season with salt & pepper. Grill the steaks over high heat until charred all over, about 7 - 8 minutes per side. Transfer to a cutting board and sit at rest for 5 minutes.
• Meanwhile, heat the bacon fat in the skillet. Add the chimichurri and bring to a simmer over high heat. Remove from the heat and stir in the bacon. Pour the sauce into a serving bowl.
• Carve the steaks crosswise into thick slices and serve immediately with the chimichurri.
• Serve with a Chilean Cabernet which echoes the herbal marinade for these flavourful steaks.

BBQ STRIP LOIN STEAKS

Steps:

• Preheat grill to high.
• Brush steaks with oil and cook 8-10 minutes depending upon taste (turning 3-4 times). Season after searing.
• Meanwhile heat the butter in a saucepan (nice if you have a side burner).
• Cook onions, garlic and parsley 3-4 minutes over low heat.
• Add vinegar; cook another 3-4 minutes over medium high heat.
• Season and stir in the taco sauce; cook 2-3 minutes on low and serve the sauce with the steak.