New York strip steak is a cut from the little-exercised and tender short loin. This cut of beef also is sold under other names including Top Loin and Kansas City Steak. Its association with New York stems from Delmonico’s Restaurant in New York City. Its Delmonico steak was a cut from the short loin. For this recipe, purchase a high-quality steak bright red in color and about 1½ inches thick. Cooking on a hot grill is key, with only salt and pepper needed for seasoning. Grilling meat is an ancient practice; backyard grilling only became popular in the United States in the 1950s.
Recipe Servings: 2
Prep Time
+ 30 minutes resting
+ 30 minutes resting
Cook Time
12 minutes
Total Time
42 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 2 New York strip steaks
- Coarse kosher or sea salt, to taste
- Coarse ground black pepper, to taste
Directions
- Season both sides of the steaks with salt and let them come to room temperature, about 30 minutes.
- Preheat grill to high heat.
- Place steaks on heated grill. For medium-rare doneness, cook 2–3 minutes and then rotate 45°. Cook another 2–3 minutes.
- Flip steaks over and cook 2–3 minutes. Rotate steak 45° and cook another 2–3 minutes.
- Increase or decrease cooking time as needed to reach desired doneness.
- Remove steaks from grill and let rest 8–10 minutes before slicing.
- Sprinkle with pepper just before serving.
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