Sometimes I think, “What more can you write about steaks?,” especially one as flavorful as a New York strip.
Also known as a porterhouse or sirloin strip, the New York strip is part of the short loin and thoroughly marbled. In other words, you get a tender cut of meat with plenty of flavor.
I’m of the mindset that a good cut of meat should speak for itself, like a New York strip can. However, with a few enhancements, you can take this steak from delicious to sublime.
New York Strip Steaks
2 New York strip steaks (about 1 1/2 lb)
1/2 cup Dale’s Marinade and Seasoning
3 Tbs McCormick’s Grill Mates Steak Rub
2 Tbs butter
salt and pepper, to taste
Place steaks in a zipper-locked plastic bag. Pour in Dale’s seasoning. Leave at room temperature for 30 minutes. Remove steak from Dale’s. Sprinkle both sides with McCormick seasoning, salt and pepper.
Prepare grill to high heat.
Sear steaks on both sides, about 2 minutes per side over flame.
For a gas grill, turn heat to medium, or move steaks on a charcoal grill to indirect heat. Top with butter.
Grill until meat reaches desired temperature.
Remove from heat, let stand 10 minutes before serving.
Nutritional Information: Calories Per Serving: 820, Calories from Fat: 486, Fat: 54 g, Trans Fat: 0 g (24 g Saturated Fat), Cholesterol: 255 mg, Sodium: 1542 mg, Potassium: 3 mg, Carbohydrates: 5 g, Protein: 76 mg.
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