The sizzle of a New York Strip Steak hitting the grill—it’s a sound that promises a feast of tender, juicy goodness. If you’re anything like me, a steak aficionado who revels in the art of grilling, then you know that there’s nothing quite like a homemade char-grilled steak. It’s a culinary adventure that’s not just about feeding your stomach, but also about satisfying your soul. And when it comes to steak, the New York Strip is a cut above the rest.
What exactly is a New York Strip Steak
This beloved cut hails from the short loin of a cow and has a history that’s as rich as its flavor. The iconic Delmonico’s restaurant in New York City, established in 1827, made this cut famous as their signature dish. It’s no wonder that the steak carries the name of the Big Apple itself. But enough history—let’s talk about the steak that’s waiting to be the star of your dinner table.
When selecting your New York Strip Steak, I can’t stress enough the importance of quality. Grass-fed beef is the way to go, my friends. The flavor is incomparable, and it’s worth every penny for that premium taste. Aim for steaks that are about 1 to 1 1/2 inches thick for that perfect cook. And remember, the thickness will dictate the cooking time, so keep an eye on that.
The heart of the matter—grilling
The key to a perfect steak is preparation. Start by seasoning your steaks generously with sea salt and pepper on both sides. Let them sit at room temperature for about 30 minutes before they hit the grill. This little trick ensures they cook evenly and come out more tender. Preheat your grill to a med/high heat, around 400 degrees, and then place your steaks on the grill. Cook them for 4-5 minutes on each side, depending on your preferred level of doneness. And don’t forget to let them rest for 5 minutes after grilling—this is when the magic happens, and the juices redistribute, making your steak even more succulent.
Speaking of doneness, a meat thermometer is your best friend here. It takes the guesswork out of grilling and ensures that you get your steak just the way you like it. Here’s a quick guide to steak temperatures:
– 120 – 130 degrees F = Rare
– 130 – 140 degrees F = Medium Rare
– 140 – 150 degrees F = Medium
– 160 – 170 degrees F = Well Done
It’s always better to err on the side of undercooking. You can always throw it back on the grill if needed, but there’s no coming back from an overcooked steak.
Blue cheese compound butter
It’s a game-changer, folks. Simply mix your grass-fed butter with blue cheese crumbles, and let it chill in the fridge for at least an hour before you cook your steak. When your steak is done, spoon this heavenly mixture over the top and watch it melt into a pool of flavor that will make your taste buds dance.
Grilling steak at home is not just about saving a few bucks compared to dining out—it’s about creating something extraordinary. It’s about the pride of serving up a steak that’s cooked to perfection with a flavor that surpasses any steakhouse. So, fire up that grill, and let’s make a steak night that’s unforgettable.
If you’re thinking about making it a surf and turf night, why not throw some broiled or grilled lobster tails into the mix? Trust me, it’s a combination that’s sure to impress.
Before we wrap up this section, let’s not forget about the sides. While the steak is undoubtedly the main event, the supporting cast can elevate your meal to gourmet status. Think roasted garlic cauliflower, grilled veggie skewers, or a zesty avocado corn tomato and cucumber salad. And of course, let’s not overlook the classic mashed potatoes and asparagus—simple, yet sophisticated.
There you have it—the secrets to grilling a New York Strip Steak that will leave your guests raving. Stay tuned for the next section, where we’ll dive into the perfect sides and sauces to complement your masterpiece of a meal. Until then, happy grilling!
That we’ve mastered the art of grilling the perfect New York Strip Steak, it’s time to turn our attention to the supporting stars of the show—the sides and sauces that will transform your steak dinner into a gourmet experience. After all, a steak is only as good as the company it keeps on the plate.
Let’s start with the sides
A steak dinner is a symphony of flavors, and the sides are the harmony to the steak’s melody. The classic mashed potatoes are a must-have for any steak dinner. They’re creamy, comforting, and the perfect vehicle for soaking up that delicious blue cheese compound butter. To make them, simply boil your potatoes until tender, then mash them with some of that grass-fed butter and a splash of cream. Season with salt and pepper to taste, and you’ve got a side dish that’s simple yet utterly sophisticated.
Asparagus, with its bright green hue and slightly earthy flavor, is another side that pairs beautifully with steak. Grilled asparagus is a breeze to make and adds a touch of elegance to your plate. Just toss the spears in olive oil, season with salt and pepper, and grill them alongside your steak for a few minutes until they’re tender-crisp. The smoky char from the grill will complement the char on your steak perfectly.
Blue cheese compound butter in more detail
This isn’t just any butter—it’s a flavor bomb that will elevate your steak to new heights. The tangy blue cheese crumbles meld with the rich, creamy butter to create a sauce that’s both bold and refined. And the beauty of this butter is its versatility. Not only is it divine on steak, but it’s also fantastic on baked potatoes, steamed vegetables, or even spread on a crusty baguette.
Why stop at blue cheese butter? If you’re feeling adventurous, try making a honey-tarragon blue cheese butter. The sweetness of the honey balances the sharpness of the blue cheese, while the tarragon adds a hint of aniseed flavor that’s absolutely irresistible. Just mix softened butter with blue cheese crumbles, a drizzle of honey, and some finely chopped tarragon. Refrigerate it until firm, then slice it into discs to melt over your hot steak.
For those who love a bit of surf with their turf, grilled lobster tails are a luxurious addition to your steak dinner. They’re surprisingly easy to prepare—just split the tails down the middle, brush them with butter, and grill them until the flesh is opaque and tender. The sweetness of the lobster is a delightful contrast to the savory richness of the steak.
Let’s not forget about the grilled tarragon potatoes. Baby potatoes, halved and tossed with shallots, tarragon, lemon zest, and butter, then wrapped in foil and grilled, make for a side that’s both rustic and refined. The tarragon’s licorice-like flavor pairs beautifully with the earthy potatoes, and the lemon zest adds a bright pop of citrus that cuts through the richness of the meal.
What if you’re in the mood for something a little lighter? A salad is always a welcome addition to a steak dinner. Try an avocado corn tomato and cucumber salad for a fresh, zesty side that’s bursting with color and flavor. Or, for a Mediterranean twist, a Tex Mex quinoa salad with black beans, corn, and a lime vinaigrette is a hearty yet healthy option.
Presentation
When you’re plating up your steak dinner, think about color and contrast. Arrange your steak on a warm plate and spoon over that luscious blue cheese butter so it starts to melt seductively over the meat. Add your mashed potatoes and asparagus on the side, and perhaps a spoonful of that vibrant salad. The result is a plate that’s as beautiful to look at as it is delicious to eat.
The perfect steak dinner is a feast for all the senses. It’s about the sizzle of the steak on the grill, the aroma of the blue cheese butter melting, the vibrant colors of the sides, and, of course, the sublime flavors that dance across your palate. So gather your ingredients, fire up the grill, and get ready to indulge in a homemade steak dinner that’s sure to impress. Bon appétit!
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New York Strip Steak with Blue Cheese Butter
Grilled New York Strip Steak Recipe
Grilled Steak with Blue Cheese and Chive Compound Butter
