Sugar Rubbed New York Strip Steak Recipes

GRILLED NEW YORK STRIP STEAKS

Steps:

• In a small bowl, combine 2 tablespoons salt, 1 tablespoon black pepper, the brown sugar, coffee, garlic, chipotle powder, and red pepper flakes. Pat the steaks dry with paper towels, place them in a baking dish, and rub them all over with the olive oil. Rub the steaks on both sides with the spice mix, using it all. Cover the dish and refrigerate for at least 2 hours to allow the flavors to get into the meat.
• When ready to cook, heat enough charcoal to cover half of the grill (I fill a charcoal chimney 3/4 full). Pour a layer of hot coals on one side of the grill, leaving the other side empty.
• Cook the steaks on the hot side of the grill for exactly 2 minutes on one side, turn them over, and cook for exactly 2 minutes on the other side. Move the steaks to the cool side of the grill, put the lid on, check to be sure the vents are open, and cook for 8 to 10 minutes, until an instant-read thermometer inserted sideways into the middle of the steak registers between 115 and 120 degrees for medium rare and 120 and 125 degrees for medium. Transfer the steaks to a plate, cover the plate tightly with aluminum foil, and allow to rest for 15 minutes. Remove the foil after 15 minutes or the steaks will continue to cook. Slice the steaks, sprinkle with salt, and serve hot or warm.

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.

COCOA-RUBBED NEW YORK STRIP STEAK FOR TWO

Steps:

• Preheat the oven to 400 degrees F.
• Toss the beets in a bowl with the olive oil, vinegar and thyme; season with salt and pepper. Lay the beets cut-side down on a baking sheet. Roast until the beets are slightly tender and a little crispy on the edges, 35 to 40 minutes.
• Meanwhile, combine the cocoa powder, chile powder and paprika in a small bowl. Season the steak with salt and pepper, then rub with the cocoa mixture.
• Heat a heavy-bottomed ovenproof saute pan or cast-iron skillet over medium-high heat. Add the canola oil and heat until it begins to smoke. Add the steak and sear on one side until heavily caramelized, 6 to 7 minutes. Flip the steak, transfer the pan to the oven and roast until the internal temperature reaches 125 degrees F for medium rare, about 10 minutes. Allow the steak to rest for 15 minutes before slicing. Serve with the roasted beets.

NEW YORK STRIP STEAK WITH SPICY COFFEE RUB

Steps:

• Apply the olive oil to the entire steak and then sprinkle the rub onto the meat. Allow the flavors to develop for 2 hours.
• Heat coals on a grill. When the coals are hot, move them to one side of the grill. Sear the steak for 2 minutes on each side over the coals. Move the steak to the cool part of the grill and cook with the lid on for 20 minutes.
• Rest the steak for 10 minutes before slicing.

ROASTED NEW YORK STRIP STEAK WITH PORT WINE MUSTARD SAUCE

Steps:

• Preheat the oven to 400 degrees F and place a rack in the middle.
• Generously season the New York strip all over with salt and pepper. Heat a heavy metal roasting pan on the stove over high heat. Add a film of olive oil. When the oil begins to give off wisps of smoke, carefully put the meat in the pan presentation side down and turn down the heat to medium-high; scatter the trimming scraps around its sides. Sear without disturbing until the meat is evenly browned, about 5 minutes per side. With the meat presentation side up, put the roasting pan in the oven and cook until done medium rare, 140 to 145 degrees F on an instant-read thermometer, about 45 minutes.
• Transfer the meat from the roasting pan to a serving platter, cover it with aluminum foil, and let it rest in a warm place for 10 to 15 minutes.
• For Port Wine Mustard Sauce: Remove and discard the scraps from the roasting pan and pour off all but a thin film of fat. Put the pan on the stove over medium-high heat. Add the shallot and, as soon as it starts to sizzle, pour in the port wine and the stock, stirring and scraping with a wooden spoon to dissolve the pan deposits. With a whisk, stir in the cream. Reduce the heat to maintain a bare simmer and, a piece at a time, whisk in the butter until it melts. Continue cooking until the sauce is thick enough to coat the back of a spoon. Turn off the heat and stir in the mustard and sprinkle with salt and pepper, to taste. Transfer the sauce to a small saucepan to keep it warm.
• Uncover the New York strip and transfer it to a cutting board. Pour any juices that have collected on the platter into the sauce, stirring it in. With a sharp knife, cut the meat across the grain into slices about 1/2-inch thick, arranging them overlapping on the platter. Ladle a little sauce over the meat and pass the rest alongside.

NEW YORK STRIP STEAK

Steps:

• Combine coffee, brown sugar, allspice, salt and pepper to taste. Pat rub on both sides of each steak.
• Prep grill for cooking over indirect heat. You'll need a medium-high temperature of around 350°F (180°C) to grill steaks. For natural gas grills, preheat grill to medium-high and turn off one burner to achieve indirect heat.
• Grease grate with canola oil. Place steaks on grill over direct heat. Cook for four to five minutes per side, or until well-marked. Move steaks to the cooler part of the grill and close lid. Cook for two to three minutes for medium-rare, or to the desired tenderness.
• Remove steaks from grill and let rest for five minutes before serving.

SUGAR-RUBBED NEW YORK STRIP STEAK

Steps:

• Preheat oven to 450; heat in oven-proof nonstick skillet over medium. Combine first 3 ingredients in a bowl. Press sugar mixture onto both sides of the steak, then sear it on one side until browned, about 5 mins. Flip the steak and brown the second side for 2 minutes, then transfer pan to the oven to finish (about 8 minutes). Remove steak and let rest on a cutting board. Saute bacon in a small skillet over medium-high heat until crisp; add shallots and cook until soft, about 2 mins. Deglaze with vinegar, then whisk in sugar, mustard, salt and pepper. Finish with oil and keep warm. Drizzle over steak when ready to serve.

SUGAR RUBBED NEW YORK STRIP STEAK

Steps:

• Preheat oven to 450; heat a nonstick ovenproof skillet over medium.
• Combine 2 tablespoons brown sugar, pepper, and salt in a bowl. Press sugar mixture onto both sides of steak, then sear meat on one side until browned, about 5 minutes. Flip steak and brown second side for 2 minutes. Transfer skillet to oven to finish cooking (about 8 minutes for medium rare). Remove steak, tent with foil, and let meat rest 5 minutes.