Grilled Philly New York Strip Steaks Food

GRILLED "PHILLY" NEW YORK STRIP STEAKS

Steps:

• Heat gas or charcoal grill. Sprinkle beef steaks with 3 teaspoons of the grill seasoning. In large bowl, mix bell peppers and onion with oil and remaining 1 teaspoon grill seasoning. Spoon vegetables into grill basket (grill "wok").
• Place steaks and grill basket on grill over medium heat. Cover grill; cook 8 to 10 minutes, turning steaks once and stirring vegetables 2 or 3 times, until beef is desired doneness and vegetables are crisp-tender. Place cheese on steaks. Cover grill; cook about 1 minute longer or until cheese is melted.
• Place each steak on serving plate. Spoon vegetables over steaks.

PERFECTLY GRILLED STEAK

Steps:

• About 20 minutes before grilling, remove the steaks from the refrigerator and let sit, covered, at room temperature.
• Heat your grill to high. Brush the steaks on both sides with oil and season liberally with salt and pepper. Place the steaks on the grill and cook until golden brown and slightly charred, 4 to 5 minutes. Turn the steaks over and continue to grill 3 to 5 minutes for medium-rare (an internal temperature of 135 degrees F), 5 to 7 minutes for medium (140 degrees F) or 8 to 10 minutes for medium-well (150 degrees F).
• Transfer the steaks to a cutting board or platter, tent loosely with foil and let rest 5 minutes before slicing.

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.

OPEN-FACED NY STRIP "PHILLY CHEESE STEAKS"

Steps:

• Preheat oven to 400 degrees F.
• Slice the baguette into 1/4-inch thick rounds, drizzle with oil, and season with salt and pepper. Spread on a baking sheet, and bake until crisp and lightly golden, about 6 minutes. Transfer to a rack and cool in a single layer.
• Heat 2 tablespoons oil in a large skillet over medium heat. Add onions and peppers and cook, stirring often, until onions are golden brown and peppers are tender.
• Season steak with salt and pepper. In another large skillet, heat remaining 2 tablespoons oil over medium-high heat. Add steak and cook about 6 minutes per side, or until an instant-read meat thermometer registers 120 degrees F. Set aside to cool. Slice the steak "paper thin" (a slicer is great for this). Keep warm until ready to assemble.
• To assemble:
• Lay a slice of meat on each slice of baguette toast and top with 1 teaspoon of caramelized onions and peppers and a drizzle of the cheese sauce. Serve.
• Copyright 2005 Television Food Network, G.P. All rights reserved.
• Cheese Sauce:
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 2 cups whole milk
• 1 tablespoon Dijon mustard
• 1 tablespoon drained prepared horseradish
• 1 teaspoon kosher salt
• 1/2 teaspoon sweet paprika
• 1/4 teaspoon cayenne pepper
• Freshly ground white pepper
• Pinch freshly ground nutmeg
• 1 cup grated yellow Cheddar
• 1 tablespoon grated Parmigiano-Reggiano
• Melt the butter in a medium saucepan over medium heat. Stir in the flour with a wooden spoon and cook stirring constantly in a figure 8, until pale yellow, about 1 minute. Slowly whisk in the milk and bring to a boil. Add the Dijon, horseradish, salt, paprika, cayenne, white pepper, and nutmeg. Reduce the heat to maintain a simmer and cook, stirring constantly, until thickened, about 6 to 8 minutes. Remove from the heat and whisk in the cheeses. Set aside and keep warm.
• Yield: about 2 cups

BLACK ANGUS NEW YORK STRIPS WITH MESA STEAK SAUCE

Steps:

• Combine all ingredients in a medium bowl and season with salt and pepper to taste.
• Preheat a grill pan over high heat until smoking. Brush the steaks with olive oil and season with salt and pepper, to taste. Grill for 4 to 5 minutes on one side until golden brown, turn over, reduce heat to medium and continue cooking for 5 to 6 minutes for medium-rare doneness.
• Whisk together the vinegar and mustard in a small bowl. Slowly whisk in the olive oil and season with salt and pepper to taste. Toss the watercress in a few tablespoons of the dressing and arrange on a platter. Top with slices of the tomatoes and onions and drizzle with the remaining dressing. Sprinkle with the blue cheese.

OPEN FACE NY STRIP PHILLY CHEESE STEAKS

Steps:

• Preheat oven to 400 degrees F.
• Slice the baguette into 1/4-inch thick rounds, drizzle with oil, season with salt and pepper. Spread on a baking sheet, and bake until crisp and lightly golden, about 6 minutes. Transfer to a rack and cool in a single layer.
• Heat 2 tablespoons oil in a large skillet over medium heat. Add onions and peppers and cook, stirring often, until onions are golden brown and peppers are tender.
• Season steak with salt and pepper. In another large skillet, heat remaining 2 tablespoons oil over medium-high heat. Add steak and cook about 6 minutes per side, or until a meat thermometer registers 120 degrees F. Set aside to cool. Slice the steak "paper thin" (a slicer is great for this). Keep warm until ready to assemble.
• To assemble:
• Lay a slice of meat on each slice of baguette toast and top with 1 teaspoon of caramelized onions and peppers and a drizzle of the cheese sauce. Serve. Enjoy!
• Cheese Sauce:.
• Melt the butter in a medium saucepan over medium heat. Stir in the flour with a wooden spoon and cook stirring constantly in a figure 8, until pale yellow, about 1 minute. Slowly whisk in the milk and bring to a boil. Add the mustard, horseradish, salt, paprika, cayenne, white pepper, and nutmeg. Reduce the heat to maintain a simmer and cook, stirring constantly, until thickened, about 6 to 8 minutes. Remove from the heat and whisk in the cheeses. Set aside and keep warm.
• Yield: about 2 cups.

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.

BEER MARINATED GRILLED NEW YORK STRIP STEAKS WITH PEPPER SAUCE

Steps:

• Place the striploin steaks in a large shallow baking dish and prick holes in the beef all over and both sides using a fork.
• In a bowl whisk together beer, brown sugar, lime juice, onion, garlic, Worcestershire sauce, mustard, oil, ginger and cayenne pepper or Tabasco; pour the marinade over the beef, turning the beef over to coat well on both sides.
• Cover and refrigerate 24 hours.
• For the peppercorn sauce; bring the wine, shallot and crushed peppercorns to a boil in a medium saucepan; simmer until the mixture is reduced by half (about 6 minutes).
• Add in the chicken stock and beef broth; boil until reduced to 2 cups (about 20 minutes).
• Add in whipping cream and cook until the sauce coats the spoon (about 6-7 minutes).
• Remove the steaks for the marinade and let sit out for 45 minutes at room temperature before grilling, the longer the better, (this is important to relax the meat fibers, it makes for a more tender juicy steak!).
• Prepare the grill to medium-high heat.
• Season the steaks with salt and pepper.
• Grill to desired doneness (about 4 minutes per side for medium-rare).
• Transfer the sauce to plates and drizzle with sauce.
• DELICIOUS!