The quality of this grass-fed bison is what allows this recipe to be so simple. Beyond a seasoning of salt, pepper, and olive oil, the steak doesn't really need much else. As Andy Jacobi of Wild Idea Buffalo said, "The basic rule of thumb with buffalo is that you need to cook it at a lower heat and for less time than with beef." He suggests a simple marinade with soy sauce or balsamic vinegar and garlic, but "cooking them simply really yields delicious, sweet-tasting meat."
We listened to Andy's advice and cooked this high-quality meat super simply — we were not disappointed.
Click here to see the Grilled Buffalo and Avocado Quesadillas recipe.
- One 10-ounce buffalo NY strip steak, preferably Wild Idea Buffalo
- Olive oil
- Salt and pepper
Heat a grill to high heat or a charcoal grill. Rub the steak with the oil and generously salt and pepper it (more than you would think). Place on the hot grill and cook for about 3-4 minutes on each side or until the internal temperature reaches 130-135 degrees for medium rare.
Let rest for 5-10 minutes, then slice across the grain and serve immediately.
Gordon Ramsay N.Y. Strip Steak, Fingerling Potatoes, and Mushrooms
Michelin star chef Gordon Ramsay first coats his steaks with a seasoning of salt and pepper on both sides before cooking that goes without saying. But this Gordon Ramsay steak recipe uses a special Gordon Ramsay steak seasoning rub, BBQ sauce, and cognac to flambés the steak. How does Gordon Ramsay like his steak cooked?
Gordon Ramsay has revealed his method for cooking the perfect, juicy steak. It goes without saying that the top chef first seasons the meat with salt and pepper on both sides. After seasoning the steak on both sides in a dish, a splash of oil should be added to a skillet.
There are plenty of myths circulating about the best way how to cook a steak. Don’t use a fork to flip your steak. Only salt and pepper your steak after it’s completed cooking. Always purchase the highest-quality steak you can afford for pan-searing, and in my opinion, it either a boneless NY strip or a big and juicy rib-eye.
My favorite pan to cook a NY strip steak is a 12-inch cast iron skillet from the lodge they come preseason as grill pan or not. Try out perfectly grilled chicken breasts or grilling up some sweet summer peaches for a BBQ flavor any time of year buy at Amazon
Easy Grilled New York Strip Steak
New Yorkers are notoriously picky about what’s on their plates, especially when it comes to a juicy piece of steak.
This simply seasoned, perfectly grilled New York strip will please even the most refined palate. Just make sure you cook it with care—nobody likes an overcooked steak.
Recipe and photo courtesy of Char-Broil.
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- 2 (8-oz) New York strip steaks, 1" thick
- Sea salt or Kosher salt
- Freshly ground black pepper
Remove steaks from packaging and dry with paper towels.
Lightly season both sides with a pinch of salt and pepper.
Place steaks on hot preheated grill (450°F to 650°F) for approximately 3 minutes per side to make sear marks. (Use tongs to turn.)
Depending on thickness of steaks and desired doneness, you may also rotate the steaks about 90 degrees to form cross-hatch sear marks.
Turn the heat down to medium and move steaks away from the direct heat, either to the warming rack or to the other side of the grill so the steak can finish cooking.
Check for doneness using an instant-read thermometer (130°F for rare doneness).
Remove steaks from grill and allow to rest for at least 2 minutes on a warm plate or platter. (The steaks will continue to cook while resting internal temperatures will rise to approximately 140°F for medium rare.)
- 1 tablespoon snipped fresh rosemary
- 3 cloves garlic, minced
- ½ teaspoon salt
- ½ teaspoon cracked black pepper
- 4 (8 ounce) beef top loin steaks (New York strip steaks)
- 1 teaspoon Finely shredded lemon peel
- 1 teaspoon Fresh rosemary sprigs
In a small bowl, combine rosemary, garlic, salt, and black pepper. Sprinkle mixture evenly over all sides of steaks rub in with your fingers. Let stand at room temperature for 20 minutes.
For a charcoal grill, arrange medium-hot coals around a drip pan. Place steaks on grill rack directly over coals (not over pan). Grill about 4 minutes or until grill marks are visible, turning once to mark both sides. (For a gas grill, preheat one side of grill leave burners off on the other side. Reduce heat to medium-high. Place steaks on grill rack over lit burner. Cover and grill as above.)
Turn steaks over again, turning meat 90 degrees. Grill about 2 minutes more or until diamond-shape grill marks are visible. Turn over and grill about 2 minutes more or until diamond-shape grill marks are visible on second side.
Once cross marks have formed on each side, move steaks away from direct heat and place in a hanging basket or on unheated part of grill (not over coals or heat).
Cover and grill until desired doneness. Allow 4 to 8 minutes more for medium rare (145 degrees F) or 8 to 12 minutes more for medium (160 degrees F). Serve immediately. If desired, sprinkle with lemon peel. If desired, garnish with rosemary sprigs.
How to Grill the Perfect NY Strip Steak
Serves: 2 | Prep Time: 15 minutes | Cook Time: 5 Minutes
2 NY strip steaks
1 tbsp olive oil
2 tsp coarse sea salt
2 tbsp compound butter (per steak)
Step 1: Place the steaks and compound butter on the counter and allow them to come up to room temperature for about an hour.
Step 2: Light grill and set up for high direct heat. You’ll want to get the coals as hot and as close to the cooking grate as possible. If using a gas grill, allow the grill to preheat with the lid closed for at least 15 minutes.
Step 3: Evenly coat strip steaks with olive oil and season them liberally with coarse sea salt. Put two pats of compound butter on each plate and set aside.
*Tip – I don’t recommend putting pepper on at this point as the extreme heat will burn it, producing a bitter flavor. I also don’t recommend using a premixed rub as many of them contain sugar which will also burn. Trust me on this one, just use the salt and let the meat shine through.
Step 4: Place steaks directly over hot coals and flip every 20 seconds. With each flip, place the steaks in a different spot on the grill grate. This allows the best searing to take place through conductive heat. The steaks below have been on the grill for about 2.5 minutes total, and you can already see that nice crust forming.
Step 5: After about five minutes of total cook time, use a reliable quick read meat thermometer to check the internal temperature of the steak. Remove steaks from the grill when the internal temperature reaches 115° F for a medium rare steak.
Step 6: Place steaks directly on top of butter pats and tent the steaks with aluminum foil. Allow them to rest for five minutes. Carry-over cooking will continue and the final serving temperature of the meat will be in the neighborhood of 125° or so, the perfect medium rare.
Step 7: Slice steaks and top with additional compound butter for serving. Need the perfect side for these steaks? Try them with grilled broccolini and roasted garlic mashed potatoes.
How to Grill the Perfect New York Strip Steak
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New York Strip Steak Recipe
Ok, so originally I had planned on this romantic post talking about Valentines Day and how to &ldquowoo&rdquo your sweetie with a big chunk of tender steak smothered with a sweet Balsamic Reduction .
In order to do that I needed to &ldquowoo&rdquo my sweetie, so I had a story to tell ya&rsquoll.
Well, lets just say the &ldquowooing&rdquo didn&rsquot happen how I thought it would.
Have you ever heard of Sugar Ants? Well, let me tell you. You never, ever want to encounter them! They are beasts to kill and show up every where. They are masters at hiding and I swear reproduce like crazy. Apparently they are all over the place in Texas, and we have had the bug killer people over to the house twice in the past 4 months trying to get rid of these things. They are officially out of the house but showed up in a place that I was not expecting!
I opened the grill getting ready to sear these beautiful New Year Strip Steaks I had and saw a whole colony of Sugar Ants! Grrr&hellip The first thought I had was, burn them away. So I turned on the grill&hellip yup&hellip no go. They got even more mad for me disrupting their home and dispersed like crazy all over the grill. So annoyed.. have to call the bug guys out for a third time. *sigh*
So, Plan A for grilling the steaks got shut down due to ant infestation. Which led me to Plan B, grill pan on the stove inside. Not as tasty, but just as pretty. 🙂 The key to using a grill pan is to make it searing hot before you put the steaks on. So, I got my grill pan screaming hot, placed my steaks on and within 2 minutes the house was completely filled with smoke! Literally had to open all the windows AND doors to air the house out.
All that to say, my suppose to be &ldquoromantic&rdquo dinner turned into ant infestation with a side smoke filled house. 🙁
So are you ready for a recipe&hellip. haha&hellip
I hope I didn&rsquot turn you off to food with my crazy story because you definitely don&rsquot want to miss out on this recipe. Not only is this New York Strip Steak super easy to make with just seasonings of Salt & Pepper but it is then drizzled with a sweet and thick homemade Balsamic Reduction! Yeah, delicious. Plus, it Gluten-free and Paleo ! Winner winner chicken dinner, or in this case&hellip steak dinner. You need to make it and wow your special someone!
Easy Grilled New York Strip Steak Recipe
If you’re looking for an easy and delicious steak to make at home on your Foreman Grill, this recipe is for you. New York Strip is one of the most popular cuts of steak known for its tenderness and juiciness. With this recipe, you’ll be grilling up delicious steak on your indoor grill in no time!
For absolute best results, use steaks that are 1/2″ to 3/4″ thick. You can cut a very thick steak in half (then you’ve got one for dinner and one for tomorrow’s lunch!), or use a meat mallet and pound the steak thin. This will also help tenderize it a bit too.
This recipe is for 1 steak but the amount of the marinade/sauce can easily be adjusted for making more.
- 1 New York Strip steak (6-8oz)
- 2 tablespoons soy sauce
- 2 tablespoons Worcestershire sauce
- 1 tablespoon olive oil
- 1 tablespoon red wine vinegar
- 1/4 teaspoon garlic powder
Total time: 40 min – Prep time: 35 min – Cook time: 5 min – Serves: 1 people
Whisk together all ingredients except steak in a bowl or cup and place in a ziploc bag. Add steak to the mixture and let marinate in the fridge for at least a half hour. If you can let it sit overnight in the fridge – even better! But if you’re in a hurry, let it at least soak up that flavor for little while.
Preheat your George Foreman Grill or other indoor contact grill for at least 5 minutes with the lid closed. Use high setting if you have it. Add steak and close lid. Grill steak for 4-7 minutes of medium-rare doneness. Grill 6-9 minutes for medium doneness. (Really thin steaks may take as little as 2-3 minutes for medium rare. Be sure to check depending on your grill and steak size.) Turn steak 1/4 turn if desired for cross grill marks.
New York Strip Steak
New York strip steak (also called NY strip, strip steak, strip loin, top loin steak, among many other names) is a classic and popular cut of beef that requires little more than some simple seasonings to cook up quickly for an easy and delicious better-than-restaurant quality weeknight steak dinner. Searching for the ultimate New York strip steak recipe? You've come to the right place &mdash but first, some important cooking tips.
What is a New York strip steak?
Cut from the area of the cow below the backbone, NY strip steaks are tender, lean, and typically boneless. It has a good amount of marbling, which lends a ton of flavor to this evenly, but it&rsquos not quite as tender as a ribeye or a tenderloin. A 6-oz portion packs in 320 calories, 12 grams of fat, 50 grams of protein (that&rsquos 100% of your daily value!), 3.2 milligrams iron, and 9 milligrams zinc.
What is the best thickness for a New York strip steak?
While 1-inch thickness tends to be standard for grocery store butchers, here in the Good Housekeeping Test Kitchen, we like a thinner cut, such as 1/2-inch thick, for a quick- and even-cooking steak. As a rule of thumb, the thicker the steak, the longer you need to cook it, a.k.a. the longer you have to wait to eat.
How long should you let a strip steak sit out before cooking?
This may just be the most important step in the whole recipe. Bring your steak to room temperature by taking it out of the fridge about 20 to 30 minutes before you plan on cooking it. This ensures it cooks evenly.
What is the best way to season a New York strip steak?
NY strips don&rsquot need much to make them great. After your steak has come to room temperature, and just before searing, season both sides with a sprinkle of salt and pepper. If you want to get fancy (like we sure did), you can add additional flavorings to the pan alongside the steak, like herbs and aromatics (think rosemary, garlic, shallots, etc) that will flavor the oil the steak cooks in.
What's the best way to cook a New York strip steak?
Our favorite way to cook up a NY strip is what we call the miraculously-easy &ldquosear, sear, roast&rdquo method: Start by heating up your oven and setting an oven-safe skillet (for the best crust, don&rsquot use a nonstick) over medium-high heat on the stove before adding some oil and swirling it to evenly coat the bottom of the pan. Generously season your room-temp steak, then add it to the hot pan and sear until the bottom is nicely browned. (That&rsquos the first sear.) Carefully flip the steak and sear until the other side is browned too. (There&rsquos your second sear.) Then, transfer the skillet to the oven until desired doneness. (And finally: roast.) When it&rsquos done, transfer the steak to a cutting board and let rest.
How long do I cook it on each side?
For a 1/2-inch-thick strip steak, cook it around 3 minutes per side, followed by 3 to 6 minutes in the oven for medium-rare (around 135°F). Be sure to turn the steak only once, so it doesn&rsquot dry out.
How long should a New York strip rest?
As a rule of thumb, you want to let your steak rest for at least half of its total cooking time to help the meat stay juicy and make it easier to slice. Don&rsquot forget to save any extra juices for the pan sauce!
Traeger Grilled New York Strip Steak
New York Strip Steak comes about as close to the tenderloin as you can get in terms of tenderness. It is cheaper and less marbled than ribeye but has as much flavor without as much fat.
Grilling the New York Strip Steak cooks fast on your Traeger or the grill of your choice. I enjoy the versatility of the cut, because you can serve it as an appetizer in wide slices or serve whole steaks as an entree.
What is a New York Strip?
New York Strip steak comes from a little used muscle of the cow called the longissimus. (Don&rsquot worry, there is not going to be a test later).
The important thing to remember about this cut is that it comes from a muscle, similar to tenderloin (what filet mignon comes from), that stays tender because it doesn&rsquot get used too much by the cow.
See all of my Easy Traeger Recipes here!
Do New York Strips have any other name?
Most people I know and most places I see it sold call it New York Strip steak. However, it does go by other names too even though it is exactly the same cut of beef.
The New York Strip steak also might be found as Boneless Club Steak, Hotel-Style Steak, Ambassador steak, Kansas City Steak, or Top Loin, and even Veiny Steak. Just to make it even more confusing, in New Zealand and Australia, it is known as Porterhouse and Sirloin or striploin steak.
The &ldquoNew York&rdquo comes from Delmonico&rsquos, a famous New York Steakhouse that became famous for its strip steaks.
Also, a T-bone steak is a steak with the New York Strip on one side of the bone and the tenderloin on the other side of the bone, which explains the tenderness. It also explains the sticker shock most people experience when they see the price of a T-bone.
All of the Traeger Beef recipes you can handle. All of them.
What temperature for New York Strips?
Of course, whether you like your steaks rare, medium, well, or anywhere in-between is a matter of taste. Just keep in mind that the New York strip steak does not have as much fat as cuts like ribeye do, so it is much easier to overcook it and turn it into a dry piece of chewy leather.
Even those folks that like their steak really well done do not want their steaks to be tough to eat.
Since New York Strip steak is a strip too, you will find that it cooks very quickly unlike that big thick sirloin, porterhouse, or other filet.
On the Traeger grill or other pellet grill, you want to get the heat up to about 425 degrees fahrenheit.
There are two schools of thought on the right way to cook the steak. Both sides agree on one thing.
Season the meat first with some salt and pepper!
The seasoning helps form that tasty exterior crust due to the &ldquomaillard&rdquo effect.
However, some say heat the meat first to cook it to mostly done, then finish with a high hot sear to seal in the juices. Others say sear it first, then take it off the hottest part of the grill&rsquos heat and let it cook the rest of the way.
I have cooked many steaks using both methods, and I have to say I am a much bigger fan of the reverse sear method.
With a steak as lean and as thin as this cut is, then you are only going to be cooking it between 7 and 10 minutes per side to get it to medium, which is light pink on the inside.
Should you serve steak pre-sliced?
Just like any and every cut of meat that comes off a hot grill, make sure to let the meat sit and &ldquorest&rdquo. This allows the moisture in the meat to reabsorb into the full cut of meat and helps keep it juicy and flavorful.
If you cut it too soon, you will know it because all the juices will run out onto the cutting board. Some people think that water is blood because it has a reddish tint to it, but it&rsquos not! Blood coagulates and does not just sit in a piece of meat waiting to spill out. Not trying to gross anyone out, but just trying to point out the difference, which is very important.
Restaurants typically serve a New York Strip cut into a bunch of slices. They slice against the grain of the meat which helps the bite of meat be easier to chew rather than stringy.
If you are serving as an appetizer, then cutting it into strips which folks can pick up easily with a toothpick makes perfect sense. When it comes to serving individual steaks as an main course though, I&rsquod leave the slicing up to the eater.
What to serve with Traeger grilled New York strip steak?
This steak is wonderful with a Caesar salad, but any salad works. You can also serve with something like grilled asparagus or zucchini. Here are some other suggestions for sides that you might want to give a try as well.
These recipes work well with steaks especially!
- &ndash Surf and turf, all day long. Wood fired lobster tails are perfect with any kind of steak!
- Traeger Bacon wrapped shrimp &ndash Another surf and turf option. These are typically appetizers but would be wonderful served as a skewer alongside the tender steak. &ndash This one is made with noodle and tons of vegetables. I&rsquod love a pile of thing alongside a steak.
- Chanterelle mushroom soup &ndash Great first course, and mushrooms always work with steak.
Featured Reader Reviews!
Dan Schwandt says, &ldquoMade this tonight. Amazing. Used cherry pellets. My wife and I have been tenderloin fans, but I think this is our new favorite. Amazing! Thanks!&rdquo
Ribeye steaks are some of the most flavorful steaks on the market. They’re a tad on the pricy side, but when you’re craving a good steak, this is a great one to get. A thick one can feed two people easily.