Black Pepper New York Strip Steaks With Horseradish Sauce Recipes
BLACK PEPPER NEW YORK STRIP STEAKS WITH HORSERADISH SAUCE
Steps:
- In a medium bowl, thoroughly mix the sauce ingredients. Prepare a 2-zone fire for high heat. Lightly brush the steaks on both sides with the oil, then smear the mustard on both sides. Season evenly with salt and pepper. Let the steaks sit at room temperature for 20-30 minutes before grilling. Brush the cooking grate clean. Sear the steaks over direct high heat, with the lid closed as much as possible, for about 6 minutes, turning once and swapping their positions as needed for even cooking. Move the steaks over indirect high heat and cook, with the lid closed. Medium rare = 2 minutes. Remove from the grill and let the steaks rest for 3-5 minutes. Serve the steaks warm with the sauce on the side.
More about "black pepper new york strip steaks with horseradish sauce recipes"
BLACK PEPPER NEW YORK STRIP STEAKS WITH HORSERADISH SAUCE
From weber.com
Servings 4Total Time 18 minsCategory Red Meat
- Lightly brush the steaks on both sides with the oil and then smear the mustard on both sides. Season them evenly with the salt and pepper. Allow the steaks to stand at room temperature for 15 to 30 minutes before grilling.
- Brush the cooking grate clean. To make cross-hatch marks, lay the steaks on the cooking grate over direct high heat as if they were the small hands of a clock pointing to ten o’clock. Close the lid and grill for 2 minutes. Lift the steaks with tongs and rotate them so they point to two o’clock. Close the lid and let them sear for 2 minutes more. Flip each steak and continue to cook, with the lid closed, for an additional 2 to 4 minutes for medium–rare doneness. Remove from the grill and let rest for 3 to 5 minutes. Serve the steaks warm with the sauce on the side.
BLACK PEPPER NEW YORK STRIP STEAKS WITH HORSERADISH SAUCE
From weber.com
Servings 4Total Time 18 minsCategory Red Meat
- Lightly brush the steaks on both sides with the oil, and then smear the mustard on both sides. Season them evenly with the salt and pepper. Allow the steaks to stand at room temperature for 15 to 30 minutes before grilling.
- Brush the cooking grate clean. To make crosshatch marks, lay the steaks on the cooking grate over direct high heat as if they were the small hands of a clock pointing to ten o’clock. Close the lid and grill for 2 minutes. Lift the steaks with tongs and rotate them so they point to two o’clock. Close the lid and let them sear for 2 minutes more. Flip each steak and continue to cook, with the lid closed, for an additional 2 to 4 minutes for medium-rare doneness. Remove from the grill and let rest for 3 to 5 minutes. Serve the steaks warm with the sauce on the side.
BLACK PEPPER NEW YORK STRIP STEAKS WITH HORSERADISH SAUCE
From weber.com
Servings 4Total Time 18 minsCategory Red Meat
- Lightly brush the steaks on both sides with the oil, and then smear the mustard on both sides. Season them evenly with the salt and pepper. Allow the steaks to stand at room temperature for 15 to 30 minutes before grilling.
- Brush the cooking grate clean. To make crosshatch marks, lay the steaks on the cooking grate over direct high heat as if they were the small hands of a clock pointing to ten o’clock. Close the lid and grill for 2 minutes. Lift the steaks with tongs and rotate them so they point to two o’clock. Close the lid and let them sear for 2 minutes more. Flip each steak and continue to cook, with the lid closed, for an additional 2 to 4 minutes for medium-rare doneness. Remove from the grill and let rest for 3 to 5 minutes. Serve the steaks warm with the sauce on the side.
BLACK PEPPER NEW YORK STRIP STEAKS WITH HORSERADISH SAUCE
From weber.com
Servings 4Total Time 18 minsCategory Red Meat
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