How do I cook 2 NY Strip steaks?

[D'ohmer Simpson 0]

Okay, I got 2 NY Strip Steaks, each about an inch and a half thick and I'm gonna do 'em on the grill. I've got three racks on my grill. Which rack should I put them on(bottom, middle, top), and how high should my flame be (low, medium, high)?

 

Tips, suggestions, advice greatly appreciated!!!

 

I want them medium-well (little pink on the inside), btw.

 

TIA!!!!!

[phillybear 366]

If it's not burnt, it's not cooked.

[D'ohmer Simpson 0]

If it's not burnt, it's not cooked.

Although my mother would tell you it's not good to eat any red meat, I don't want them cooked all the way through, a little pink on the inside would be great.

[heavy-set 39]

If it's not burnt, it's not cooked.

 

:barf:

 

 

step

 

1-sear the meat over high heat, 2 mins each side

 

2-turn down the heat, cover, and let cook

 

3- eat

[Toro 1]

:barf:

step

 

1-sear the meat over high heat, 2 mins each side

 

2-turn down the heat, cover, and let cook

 

3- eat

 

perfect.

 

No marinade. No steak sauce. Just the meat. Maybe a little cracked black pepper.

[TAS 2]

Medium rare is the way I'd eat 'em! But there are times medium/medium well are okay too. How do you usually cook strips.?

[fricker66 93]

Although my mother would tell you it's not good to eat any red meat, I don't want them cooked all the way through, a little pink on the inside would be great.

 

 

Buy a meat thermometer. If you can't tell by feeling them (which a seasoned chef can do), the best way to know when they're done is with a thermometer. Take them off the grill when they are about 5 degrees below your desired cooking temp.

 

Also, don't forget to let them rest!!!! That means do not cut them on the grill to see if they're done, and wait 5 minutes after taking them off the grill before serving them (this will keep them juicy, and they will continue to cook to get the additional 5 degrees).

[rallo 136]

i went to my brother's house for the fourth of july, and he seared the steak quickly, and then he broiled it in the oven in this bourbon/applejuice/some spices... i usually hate steak from the frying pan, but this was better than any grilled steak i have had in a while.

[pingpong 0]

When they're brown they're cooking and when they're black they're done.

[The Elevator Killer 558]

Delete this thread before someone gets banned.

 

[GutterBoy 2,899]

Sprinkle steaks with kosher salt and pepper. Let sit at room temp for 30 mins. Put grill on high, let heat for a few. Grill steaks on lowest setting a few minutes on each side.

[GettnHuge 2]

1-sear the meat over high heat, 2 mins each side

 

2-turn down the heat, cover, and let cook

 

3- eat

 

looks good.

in order to cook something fast...cook it slow.

sprinkle some garlic salt on those suckas

[D'ohmer Simpson 0]

sprinkle some garlic salt on those suckas

Nevah thought of that ...

[Cruzer 1,995]

i went to my brother's house for the fourth of july, and he seared the steak quickly, and then he broiled it in the oven in this bourbon/applejuice/some spices... i usually hate steak from the frying pan, but this was better than any grilled steak i have had in a while.

jep.

 

* let steaks sit at room temperature for bout 30 minutes.

* salt (kosher) & pepper generously.

* pour little olive oil on the steaks and/or a little oil & melted butter.

* and this is just me, i'll sprinkle with just a smidge of brown sugar before going on the fire.

 

* throw on the hottest part of the grill for a couple of minutes on each side. do not move it around, simply turn 45 degrees after about 2 minutes if you want grill marks and then flip and repeat on the other side. after about 5-6 minutes, i'll throw in the oven and finish cooking. i personally like it medium rare - and i serve with a little garlic butter sauce.

[Fun Bags 0]

:barf:

step

 

1-sear the meat over high heat, 2 mins each side

 

2-turn down the heat, cover, and let cook

 

3- eat

 

 

Change step #1 to 3 minutes and eliminate step #2 and then it will be perfect!

[TAS 2]

looks good.

in order to cook something fast...cook it slow.

sprinkle some garlic salt on those suckas

Standard, along with ground pepper!

[D'ohmer Simpson 0]

Change step #1 to 3 minutes and eliminate step #2 and then it will be perfect!

That hardly seems like enough time, they're an inch and a half thick! Unless you like it still cold and blood raw?

 

Couple of people have mentioned finishing it in the oven, or in a pan.....can't I just leave it on the grill?

 

And which rack, the bottom (closest to the flame), the middle or the top?

[GutterBoy 2,899]

That hardly seems like enough time, they're an inch and a half thick! Unless you like it still cold and blood raw?

 

Couple of people have mentioned finishing it in the oven, or in a pan.....can't I just leave it on the grill?

 

And which rack, the bottom (closest to the flame), the middle or the top?

 

I would just leave it on the grill. After you let them come close to room temperature and cook them on high heat, they should be pretty much done at that point.

[The Elevator Killer 558]

Although my mother would tell you it's not good to eat any red meat, I don't want them cooked all the way through, a little pink on the inside would be great.

 

Reported.

[fricker66 93]

That hardly seems like enough time, they're an inch and a half thick! Unless you like it still cold and blood raw?

 

Couple of people have mentioned finishing it in the oven, or in a pan.....can't I just leave it on the grill?

 

And which rack, the bottom (closest to the flame), the middle or the top?

 

For the searing, use closest rack to flame. For any additional cooking time, move up one rack. Finishing in the oven is a way of controlling the heat...not as easy to control heat on a grill.

 

Also, don't forget to let them rest!!!!

[GutterBoy 2,899]

not as easy to control heat on a grill.

 

 

It is when you have a grill that costs more than $99.

[fricker66 93]

It is when you have a grill that costs more than $99.

 

Untrue. Most idiot backyard grillers keep lifting the top up every thirty seconds. You can have the Bentley of grills and not know how to control your heat.

[heavy-set 39]

It is when you have a grill that costs more than $99.

 

the ones with indirect heat are the way to go. multiple sections kept at different temps

[wiffleball 4,790]

You'll want to make sure you let your George Foreman grill warm up before placing your steaks on there and KNOCKING OUT the fat!!

[D'ohmer Simpson 0]

Okay, so I think we have the prefect steps:

 

Take out of fridge and let rest for 30 min.

Sprinkle with salt/pepper, or other seasonings to taste, but salt/pepper seem like a given.

With grill on high, sear steaks on bottom rack for approx. 3 minutes on each side.

Move steaks up a rack and continue cooking, with grill on _____ (high?), for __ minutes.

Let rest at least 5 min before cutting.

 

That sound right?

[GutterBoy 2,899]

Untrue. Most idiot backyard grillers keep lifting the top up every thirty seconds. You can have the Bentley of grills and not know how to control your heat.

 

I think everyone knows that opening the top of the grill lets heat out.

[Cruzer 1,995]

I think everyone knows that opening the top of the grill lets heat out.

true, but not all of them are smart enough to understand the negative effects it has on cooking.

[GutterBoy 2,899]

true, but not all of them are smart enough to understand the negative effects it has on cooking.

 

you mean less heat means less cooking?

[wiffleball 4,790]

true, but not all of them are smart enough to understand the negative effects it has on cooking.

 

I dunno about you guys, but I HAVE to lift the top of my grill. - it's just too damn hard trying to fish the steak out through the ventilation holes.

[TAS 2]

I dunno about you guys, but I HAVE to lift the top of my grill. - it's just too damn hard trying to fish the steak out through the ventilation holes.

Rookie!

[Cruzer 1,995]

you mean less heat means less cooking?

this isn't the sanctuary, you forget gfiap and ed are here.

[fricker66 93]

you mean less heat means less cooking?

 

 

If you watch Joe Average use a grill, it's painful. Constant opening and closing. Constant moving. Not allowing the grill to pre-heat properly.

 

Some folks just aren't as refined as you and me.

[GutterBoy 2,899]

Some folks just aren't as refined as you and me.

 

I always forget that :highfive:

[D'ohmer Simpson 0]

If you watch Joe Average use a grill, it's painful. Constant opening and closing. Constant moving. Not allowing the grill to pre-heat properly.

 

Some folks just aren't as refined as you and me.

They need to make a grill with a see-through top.

[itsjjw 0]

Don't forget the Monterrey Steak seasoning.

[GettnHuge 2]

fresh garlic is always good but I always use california style garlic salt

 

Normally I:

garlic up one side, flip after a minute, garlic up the other

then turn the heat up high for each side and sear it

then ease it back and let it cook, sprinkle some more garlic salt and a small bit of pepper on each side again.

 

usually in a sep frying pan I'll dump some mushrooms and cut up an onion. dump some soy

sauce in there and a small chunk of butter. start it slow and bring to a sizzle. dump it on the

steaks after they are done.

 

 

I can't cook for sheyat but genetically steak is a man's domain.

[bigbadbuff 0]

Here's what I do, pretty similar to what is listed already.

 

Sit out for 20-30 minutes at room temp

 

Fire grill up to high, close the lid and let it heat up for 15 minutes

 

Brush a light coat of olive oil on both sides

 

Season LIBERALLY with fresh sea salt and cracked pepper (I take whole peppercorns and put them on a paper towel, fold, and smack em with a rubber mallet... you could use freshly ground pepper if you wanted to.)

 

Put the steaks on the grill on the lowest rack... sear on each side for about 3-4 minutes

 

Move them up to the higher rack, turn the temp down to low and shut the lid

 

Depending on thickness (average thickness is probably 1-1.5") cook 8-10 minutes, flip, close the lid, cook for another 8-10 (I like my steak medium well)

 

Take them off the grill and wrap in aluminum foil for 5 minutes. Unwrap, throw them on a plate, add a touch of fresh salt/pepper to the tops and serve.

[D'ohmer Simpson 0]

Here's what I do, pretty similar to what is listed already.

 

Sit out for 20-30 minutes at room temp

 

Fire grill up to high, close the lid and let it heat up for 15 minutes

 

Brush a light coat of olive oil on both sides

 

Season LIBERALLY with fresh sea salt and cracked pepper (I take whole peppercorns and put them on a paper towel, fold, and smack em with a rubber mallet... you could use freshly ground pepper if you wanted to.)

 

Put the steaks on the grill on the lowest rack... sear on each side for about 3-4 minutes

 

Move them up to the higher rack, turn the temp down to low and shut the lid

 

Depending on thickness (average thickness is probably 1-1.5") cook 8-10 minutes, flip, close the lid, cook for another 8-10 (I like my steak medium well)

 

Take them off the grill and wrap in aluminum foil for 5 minutes. Unwrap, throw them on a plate, add a touch of fresh salt/pepper to the tops and serve.

This sounds like the best, most basic way to do it. I was missing the 8-10 on each side though. Whole process will take about 30 minutes on the grill though, which is good to know, unless you want them done more.

 

Why wrap in foil though? Wouldn't that kind of steam them, or do you do that to keep the heat in more?

[Sho Nuff 720]

Standard, along with ground pepper!

 

Pretty much.

 

My preferred mix is a bit of Lawreys seasoned salt (not much though), Garlic Powder, then a mix of Seasoned Pepper (just a mix of different peppers...in the seasoning section at any grocery store).

 

Thats pretty much it.

 

The other I have is one my wife got at a Pampered Chef party. Bell Pepper and Garlic mix. Makes some pretty good steaks there too.

[fricker66 93]

This sounds like the best, most basic way to do it. I was missing the 8-10 on each side though. Whole process will take about 30 minutes on the grill though, which is good to know, unless you want them done more.

 

Why wrap in foil though? Wouldn't that kind of steam them, or do you do that to keep the heat in more?

 

Holy crap...you put steak on a grill for 30 minutes, you might as well eat your shoe.