New York Strip Steak (or also known on the streets as just Strip Steak) is a mighty fine cut of steak that you must have at your next family barbecue.
With grilling season just around the corner, there has never been a better time to roll up your sleeves, throw your apron on, and begin practicing your favorite barbecue recipes.
Are you fed up with the same old bog-standard barbecue food? Patties, chicken drumsticks, don’t get me wrong, they are all excellent party foods that are easy to whip together for large groups, but if you are looking to spice things up around the dinner table and really give your guests something to talk about this summer, then you will need the awesome New York Strip Steak recipe that has been included in this article.
In this article, you will be able to find out everything you need to know about a New York Strip Steak, including information on where it got its name. You will also be able to find the most original recipe – all of this and more coming up!
Table of Contents
What Is New York Strip Steak?
New York Strip Steak (Strip Steak) is cut from the beef short loin. You can find this cut of beef in both boneless and bone in varieties, but the most common and sort after are boneless. Strip Steak is usually a very tender part of the cow, making for a succulent and slightly chewy dish.
Why Is It Called New York Strip Steak?
So, now that we know a little more about this beautiful cut of meat – where did the New York Strip Steak get its name?
In 1837 the restaurant Delmonico’s – located in New York City started serving a cut of beef from the short loin as one of their most popular, gourmet dishes. With time, the restaurant became renowned for serving this particular cut of meat, and for doing a mighty good job when cooking it. As fame rose, the word spread further, and that is why the short loin is better known as the Strip Steak or even, the New York Strip Steak down to this day.
New York Strip Steak Or Ribeye – Which Is Better?
There are so many delicious possibilities when choosing a cut of meat to grill over the barbecue. But which is better? New York Strip Steak or Ribeye?
The main difference between the above mentioned cuts of meat is the fat content. So if you are looking to cut down on your fat intake, then one cut of meat may be preferable.
The New York Strip Steak (or the short loin) has a thick band of fat that runs down one side of the cut of meat whereas the ribeye has a far lower fat content. Of course, the fat on the New York Strip Steak gives the meat a great flavor when grilled, but the ribeye is also a tender and juicy option that is perfect for cutting back on a few calories.
New York Strip Steak Recipe
So that’s enough chatting about it, now let’s get cracking with the recipe! Listed below, you will find all of the ingredients you will need to create a lip smacking serving of New York Strip Steak for a party of 6. Double or halve the ingredients as necessary to accommodate your number of guests.
Ingredients
- 6 cuts of New York Strip Steak
- Kosher salt
- Freshly ground black pepper
- ½ cup of room temperature salted butter
- 6 cloves of crushed garlic (or 4 tbsps of garlic powder)
- 1 tbsp of onion powder
- 2 tsp of barbecue sauce
- 2 tbsps of freshly squeezed lemon juice
Directions
Once you have got your ingredients together, it will be time to start with the recipe. To really score an awesome batch of New York Strip Steaks you will need to use a grill that reaches some pretty soaring temperatures in order to lock in that sizzling flavor.
- To start things off, preheat the grill to around 900 degrees Fahrenheit.
- While the grill is heating, add the kosher salt, freshly ground black pepper, salted butter, crushed garlic (or garlic powder), onion powder, barbecue sauce, and lemon juice to a small bowl and mix until combined. The ingredients should form a paste. Pour the buttery, garlicky mix into a serving bowl and set aside for later.
- Cover the steaks in kosher salt and place them directly on the grill grates to be cooked for a few minutes each side. (Use a meat probe to check doneness – cooking to 125 degrees Fahrenheit for rare, 150 degrees Fahrenheit for medium and a maximum of 160 degrees Fahrenheit for well done).
- Remove the steaks from the grill and allow to rest for 10 to 15 minutes then arrange onto a serving plate.
- Smother the steaks with the buttery, garlicky sauce as desired.
Conclusion
Follow this recipe to the T and you will be giving Delmonico’s a run for their money!
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