Traeger Grilled New York Strip Recipes

GRILLED NEW YORK STRIP STEAK WITH FIVE-PEPPERCORN SAUCE

Steps:

• Bring the beef stock to a boil in a medium saucepan over medium-high heat. Immediately lower to a simmer and cook until reduced to 1/2 cup, about 45 minutes. Set aside.
• Preheat a grill to medium-high heat. Sprinkle the strip steaks with the salt and pepper and let sit for 15 minutes.
• Place the steaks on the grill, evenly spaced, and grill for 2 1/2 minutes; rotate a quarter turn and cook another 2 1/2 minutes¿this creates cross-hatch sear marks. Flip the steaks and repeat on the reverse side. Remove steaks to a baking sheet and let rest for 4 to 5 minutes.
• Combine 2 tablespoons of the butter, the shallots and the five-peppercorn blend in a medium saucepan over medium heat. Cook until the shallots and peppercorns are fragrant and the butter is beginning to bubble. Off the heat, add the brandy and the red wine. Carefully place the saucepan back on the burner and allow the brandy and wine to flame. Add the reduced beef stock and the heavy whipping cream, bring to a boil and immediately lower to a simmer. Cook until the liquid has reduced by two-thirds, about 8 to 10 minutes. Prior to serving, whisk the remaining 2 tablespoons butter into the sauce, then remove from the heat.
• With a sharp knife, slice the steaks 1/2-inch thick on the bias. Transfer to a large serving platter and spoon over the five-peppercorn sauce. Garnish with the minced parsley. Serve immediately.

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.

TRAEGER GRILLED NEW YORK STRIP

Steps:

• Remove your steak from the fridge at least 30 minutes prior to cooking.
• Preheat your grill to 450°, or as close to it as you can get your pellet grill, following factory instructions.
• Season the steak immediately before it goes on the grill.
• Place on the grill and let cook for approximately 5-7 minutes per side.
• Remove when the internal temperature reaches 125-128° for medium-rare. The temperature will rise several degrees during the rest period, so make sure you pull before the desired temp is reached.
• Let the steak rest for 10 minutes before serving.

GRILLING NEW YORK STRIP STEAK WITH ONIONS & MUSHROOMS | TRAEGER GRILLS

Steps:

• When ready to cook, set temperature to 180℉ and preheat, lid closed for 15 minutes.
• Place the butter, olive oil, and sliced onions in a cast iron pan and place directly on the grill grate with the steaks seasoned with salt and pepper.
• Close the lid and smoke for 30 minutes.
• Remove the smoked steaks to a separate plate and tent with foil.
• Turn the temperature setting to High and add the mushrooms to the cast iron skillet. Season with the salt and black pepper. Cook the mushroom and onion mixture until soft.
• Return the steaks to the hot grill to sear and cook for 3-4 minutes per side for a rare steak.
• In the last minute of cooking, top the steaks with the grilled onions and mushrooms. Allow the steaks to rest for 6-8 minutes before cutting. Enjoy!