Sometimes there’s nothing quite like a good steak! It requires so little to satisfy. The only necessary accompaniment is some form of compound butter. There are several butters that I use with steak. I’ve used an herb garlic version in this post. Equally as good are blue cheese butter, sun-dried tomato butter, and horseradish butter. Any flavor you like with beef can be added to butter to enhance your steak.
As you’ve know, I’m all about presentation and one of the most important visual impressions of a steak are grill marks. There are several ways to cook steak, such as broiling or pan searing, but I always prefer using a grill pan or cooking on an outdoor grill. The secret to perfect grill marks is a hot grill.
When the grill is very hot, place the steak on the grates at a diagonal. Cook for two minutes and rotate the steak 45 degrees on the same side and cook for two more minutes. Turn the steak over, still at a diagonal, and repeat the process. Cooking time depends on the thickness of the steak. The steaks for this post were about 3/4 inch thick so 4 minutes per side was perfect for medium rare. You will need to adjust the cooking time depending on thickness.
The foolproof way to attain the perfect temperature is with an instant read meat thermometer. If you don’t have one, do yourself a favor and buy one. A thermometer really does take the guesswork out of cooking meat. Below is a guide for internal meat temperatures.
120-125 degrees – Rare
130-135 degrees – Medium Rare
140-145 degrees – Medium
150-155 degrees – Medium Well
160 degrees – Well Done
After removing from the grill, always let the steak rest for 5 to 10 minutes before eating. Keep in mind that after removing the steak from the heat, the internal temperature will continue to rise slightly.
Ingredients
4 8-10 oz New York Strip steaks
Extra virgin olive oil
Salt (for steaks)
Pepper
3 tbsp unsalted butter, room temperature
1/2 tsp finely minced garlic
1 tsp finely minced thyme
2 tsp finely minced parsley
1/4 tsp salt (for butter)
Instructions
1. Mix butter, garlic, thyme, parsley, and salt together with a fork.
2. Roll the softened compound butter in plastic wrap in a log shape and refrigerate.
3. Salt and pepper steaks and drizzle with olive oil on both sides.
4. Place on grill and cook to desired temperature.
https://southernboydishes.com/2012/09/05/grilled-new-york-strip-with-herb-garlic-butter/
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