Receta Grilled New York Strip Steak
Grilled New York Strip Steak
September 22, 2014 by meggan 5 Comments
I am definitely not on a diet these days (if you follow me on Instagram, you probably know why), but the same cannot be said for my husband, Jim. He is starting Week 4 of a high-protein (and almost nothing else) diet with 1 cheat day per week. After 3 weeks of nothing but plain, dry chicken breast and egg whites (I exaggerate, but not much), he decided to switch to steak for a while. I was happy to oblige and decided on Grilled New York Strip Steak because it has just enough fat to offer a pleasant chew but is lean enough that Jim won’t gain 10 pounds.
My favorite go-to steak seasoning is super simple: Garlic powder and dried thyme. Finish with kosher salt and freshly ground black pepper, and you’re good to go! I season the steaks first and let them sit out at room temperature (covered in plastic wrap) for at least 15 minutes or up to an hour while I prepare my sides. One of my most favorite sides to steak is Balsamic Mushrooms and Onions, so I whipped up a pound of those while steaming some fresh broccoli. And while I knew Jim was Just Saying No to carb-a-licious-ness, I also decided to make myself a massive sour-cream-and-scallion-topped baked potato. And you can’t see it, but there is butter under the sour cream, too.
Since we don’t have a proper outdoor grill, I use a cast-iron grill pan on my gas stove top. I see these used all the time on the Food Network and find it pretty useful myself, too. I coated it with nonstick cooking spray to prevent sticking and the steaks cooked up in no time at all.
Not a bad Sunday lunch!
- Grilled New York Strip Steak Ingredients
- 4 – 8oz. New York strip steaks (2 lbs.) 2 T. garlic powder 2 tsp. dried thyme Kosher salt and freshly ground black pepper Instructions
Slash the edges of each steak in 2 or 3 places to prevent curling. Lay on a flat surface such as a cutting board or baking sheet. Sprinkle half the garlic powder and 1 tsp. thyme over the top side of each steak. Sprinkle generously with salt and pepper. Flip each steak over and season with remaining garlic powder and dried thyme. Season with additional salt and pepper. Let stand at room temperature at least 15 minutes or up to 1 hour before grilling. Preheat the grill pan, or prepare a gas or charcoal grill, for direct grilling over medium high heat. Grill each steak to desired doneness, about 4-7 minutes on each side. See the temperature guide below. Transfer steaks to a platter and tent loosely with aluminum foil. Let the steaks rest 5 minutes before serving. Notes Beef Doneness Guide
Doneness: Cook Until Thermometer Registers:
Rare 115° - 120°
Medium-Rare 120° - 125°
Medium 130° - 135°
Well-Done 150° - 155°
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