Quick, easy and tasty grilled Striploin Steaks. Some meats needs to be kept simple. This is one of them. I love beef. I mean I really, really love beef. To me theres. From left, American wagyu, Japanese Kobe and New York strip steak are included in the sampler sold by New York Prime Beef. Credit Tony CenicolaThe New. How to Cook New York Strip Steak. New York strip steaks are a delicious cut of beef from the tenderloin region of the cow. These steaks are fairly easy to cook no. The New York Strip Steak is located in the beef s short loin section and is one of the most popular steaks at high end steakhouses. When attached to the bone, the. Simplicity is beauty when it comes to grilling steaks. So if you ask me how to grill the perfect New York strip steak I will tell you to add some salt and pepper and. Start grilling steak like a pro with grilling 101. How long to grill steak and more. Cook a restaurant quality meal at home with these chefinspired tips. With locations in the Midwest and Southwest and on the East Coast and Puerto Rico, Atlantabased LongHorn Steakhouse is grilling up great steaks in a neighborhood. Grilling New York Strip' title='Grilling New York Strip' />How to Grill the Perfect Steak. David Walzog knows meat. As executive chef at Michael Jordans Steak House N. Y. C. and Tapika, he always gets that elusive steakhouse char. His secret dipping the steak in a combination of butter and oil, coating it with a generous layer of kosher salt and cracked black pepper, and searing it over the hottest possible fire. Whether hes at work or at home, Walzog starts with the best prime grade, dry aged beef see page 4. You can substitute a one and one half inch thick choice steak from the grocery store, but you wont get the same depth of flavor. Walzog looks for meat with the most marbling, i. As the steak is cooking, the fat melts, naturally tenderizing the meat and building in flavor. He avoids vein steaks the ones with a half moon shaped vein running through the cut because theyre too tough. At home, Walzog uses a Weber charcoal grill, stacking approximately 3. He lets the fire burn for fifteen to twenty minutes, until the coals turn about halfway white then he spreads the, out to one side, leaving a cool spot on the other. Next, he covers the grill with the lid, top vent open, for three to five minutes, until its seriously hot hot enough to sear the outside quickly and form a crust. The goal the perfect steak is defined by the contrast between the charred exterior and the warm, juicy center. Walzogs detailed instructions follow. Cooking the steaks 4 prime New York strip steaks 1. Melt the butter over medium high heat and skim the milk solids from the surface. Set aside to cool. Remove the steaks from the refrigerator about 3. Cover loosely with plastic wrap and allow the steaks to come to room temperature. Before grilling, shape the steaks by gently pushing the sides into the center to create height. Mix the oil and 12 cup of clarified butter on a large serving plate. Put the steaks into the oil butter mix to coat each side, then lift the steaks to allow the excess oil to drip off. Make sure that the steaks dont have too much oil butter mix on them, as this will create flare ups on the grill. Coat each side of the steaks with 1 teaspoon of salt and 1 teaspoon of black pepper. You cant have too much salt on a steak, says Walzog. It makes a great crust. Or try substituting one of the rubs described below. Place the meat on the hottest part of the grill. If at any time the grill flares up, move the steaks to the outside edge, returning them to the center when the flame dies down. Do not slide the steaks across the grill gently pick them up with tongs. The key is not to flip them around. Ultimately you want to turn a New York strip steak only three times, cooking each side twice for 3 minutes at a time for a total cooking time of 1. Grilled Striploin Steak New York StripQuick, easy and tasty grilled Striploin Steaks. Some meats needs to be kept simple. This is one of them. I love beef. I mean I really, really love beef. To me theres nothing like a great grilled steak. If it was socially acceptable I would eat it every day. Striploin is one of my faves. Its easy to prepare, fairly quick to cook and tastes like meaty butter if you ask me. Since we like our meat medium to well done you wont see much red here on the site. I realize I could cook it rare, photograph, then pop it back on the grill. But with extremely hungry family members I need to keep things simple. Im usually lucky if I get 3 whole minutes to quickly snap some photos before the wolves descend on the food. So asking them to wait around while I cook, photograph, cook and photograph again would be pushing the limits of good sense. My daughter, mini me, likes hers well done. I can tolerate a bit of red. Its funny how your tastes change as you get older. I used to be just like mini me but as time passes I find myself going for the medium instead of the well done more and more. One thing that never changes around here is we all like the ends charred. We will fight over who gets those pieces. I swear I get tempted to keep a fork at the ready to fend off the wolves when they reach for my perfectly charred pieces. I figure the one who grills get first stab at it. Makes perfect sense to me. Probably because Im the one who grills. Places to stalk Kiss my SmokeFacebook  Twitter  Pinterest  Google Plus. Quick, easy and tasty grilled Striploin Steaks. Some meats needs to be kept simple. This is one of them. Ingredients. Striploin Steaks. Club House La Grille Roasted Garlic and Peppers Rub Marinade. Salt and Pepper to taste. Instructions. Take your steak out about 3. Rub the marinade over it. Preheat your grill to high heat, or medium if youre a nervous griller. Right before you pop them on the grill season with the salt and pepper. Set the steaks on the grill and allow them to cook for about 4 to 6 minutes. Flip them over and cook for another 6 to 8 minutes. If youre going for a nice medium this should work well. What Does Corn Do For You. If you want it more rare take a minute to two minutes off each side. Take the steaks off the grill, slap a little of your favourite barbecue sauce on them, and allow them to stand for about 5 or so minutes to let the juices do their thing. Serve with a big old meat loving smile. Recipe Notes. If youre new to grilling get yourself a meat thermometer. This will ensure you get the right temperature every time. Grill Tip I like marbling in my meat. As you can see above we also like to keep some fat on the sides. While not socially acceptable I like the flavour fat adds. If you go too lean its not as flavourful. So a little bit of marbling is a good thing. Hope you enjoyed todays tipWhats your favourite cut of beef for the grill I think my favourite is a rib eye. I go a little nutty for rib eye steak. T bone is amazing, and youd likely have to arm wrestle me for the bone. Coming Soon Also Coming Soon Thank you for spending some time with me today I cannot wait to share some great tailgating recipes with you next week. I love football food. Not so much the football part of it, but for sure the food.