Foreman Grill New York Strip Steak Recipes

HOW TO GRILL STRIP STEAK ON A GAS GRILL

Steps:

• If possible, rest the steaks at room temperature for about 1 hour, allowing the steaks to come to room temperature. But, as little as 15 minutes will help.
• Trim the beef of extra fat to prevent "flare-ups" that will burn your steak.
• It is best to apply salt and pepper at the start of the resting period. Just before starting to grill is OK if you skip the rest or forget. Use coarse salt and pepper. I used my 7:2:2, which is kosher salt: pepper: garlic.
• Preheat your grill to as hot as it will go. Clean and oil well. Do not use olive oil here due to the low smoke point.
• Place strip steaks on the grill over direct heat. Closed lid. Grill for five minutes on the first side. If you want crossed grill marks, you should rotate the meat 90 degrees after the first 2 1/2 minutes. Flip at 5 minutes.
• Grill for approximately three additional minutes for rare, about 4 minutes for medium-rare, and 5 minutes for medium. Your time will vary with the thickness of the steaks and the grill. Never cook by time only-always cook to a target internal temperature.
• During the post-cooking rest, your temperature will rise a few degrees, so cook to 3-4 degrees less-lightly tent with foil. Allow to rest for 10 minutes before serving.

PERFECTLY GRILLED STEAK

Steps:

• About 20 minutes before grilling, remove the steaks from the refrigerator and let sit, covered, at room temperature.
• Heat your grill to high. Brush the steaks on both sides with oil and season liberally with salt and pepper. Place the steaks on the grill and cook until golden brown and slightly charred, 4 to 5 minutes. Turn the steaks over and continue to grill 3 to 5 minutes for medium-rare (an internal temperature of 135 degrees F), 5 to 7 minutes for medium (140 degrees F) or 8 to 10 minutes for medium-well (150 degrees F).
• Transfer the steaks to a cutting board or platter, tent loosely with foil and let rest 5 minutes before slicing.

THE PERFECT NEW YORK STRIP STEAK

Steps:

• Roast the steaks at low heat: Preheat oven to 275 degrees F. Season steaks generously with salt on all sides. Place steaks on a wire rack fitted over a rimmed baking sheet; this will ensure even airflow all around the steaks as they cook. Cook for 25-35 minutes, checking after 20 minutes, until internal temperature reaches 125 degrees F. (Note: Once the temperature reaches 80 degrees F, it will climb quickly.) For an accurate temperature, place the thermometer through the side into the center of the steak. When steak reaches 125 degrees F, let rest 10 minutes.
• Sear the steaks: Heat skillet over high heat. Add the oil and heat until smoking; then add the steaks. Cook for 1 minute, undisturbed. Flip steaks, drain off the fat, then cook another 1 minute, undisturbed. Meanwhile, gently smash the garlic cloves with the heel of your hand until you hear a crack, leaving the peels attached.Add 2 tablespoons of butter, garlic cloves, thyme, and rosemary to the skillet. Tilt the pan and continually baste the steaks with the hot butter as it browns and gets foamy. Take the pan off the heat as you baste if the butter is browning too quickly or the herbs and garlic are starting to burn. Add remaining tablespoon of butter; once the first side is well-browned, flip the steaks and continue basting-a French technique called arroser-until the butter is no longer foamy. (Once the steaks have been flipped, Chef Pandel continues basting with his pan entirely off the heat; you may need to do the same, depending on the variables of stove temperature, pan, and the steaks themselves.) When it's no longer foamy, the butter has done its job and the steaks should be well seared with a nice crust. Check the temperature of the steaks: for medium-rare, the internal temperature should be 125 degrees F-130 degrees F. Remove steaks to the rack to rest, about 10 minutes. Serve right away.