What's a good recipe for a New York steak? I will be using my BBQ. Should I use a marinade or a rub?!
1/4 cup extra-virgin olive oil plus additional for brushing
2 garlic cloves, peeled, crushed
2 pounds ripe plum tomatoes (preferably San Marzano-style), coarsely chopped, or one 28-ounce can San Marzano tomatoes in juice with basil leaves
6 large fresh basil sprigs plus additional for garnish
1/2 teaspoon dried crushed red pepper
Coarse kosher salt
6 10- to 11-ounce New York steaks (preferably prime; 1 1/4 inches thick)
6 5x3x1/2-inch slices pain rustique, ciabatta, or other rustic countrystyle bread PreparationHeat 1/4 cup olive oil in heavy large saucepan over medium heat. Add garlic and sauté until golden, about 5 minutes. Add chopped fresh tomatoes or canned tomatoes with juice; coarsely crush tomatoes with potato masher. Add 6 basil sprigs and dried crushed red pepper; bring to boil. Reduce heat to low and simmer until mixture is reduced to thick sauce consistency (about 3 cups), stirring occasionally, about 15 minutes. Season sauce to taste with coarse kosher salt and freshly ground black pepper. DO AHEAD: Can be made 1 day ahead. Cover and refrigerate. Rewarm over medium heat before serving.
Prepare barbecue (medium-high heat). Brush steaks and bread slices with olive oil. Sprinkle steaks with coarse kosher salt and freshly ground black pepper. Grill steaks to desired doneness, about 7 minutes per side for medium-rare. Grill bread slices until golden and grill marks appear, about 2 minutes per side.
Spoon some of warm sauce onto 6 plates, then top each with 1 steak. Spoon additional sauce over each steak. Cut bread in half on diagonal; place bread alongside steaks. Garnish with additional basil sprigs and serve.
http://www.epicurious.com/recipes/food/v...
Answers: grilled new york steaks with san marzano sauce
1/4 cup extra-virgin olive oil plus additional for brushing
2 garlic cloves, peeled, crushed
2 pounds ripe plum tomatoes (preferably San Marzano-style), coarsely chopped, or one 28-ounce can San Marzano tomatoes in juice with basil leaves
6 large fresh basil sprigs plus additional for garnish
1/2 teaspoon dried crushed red pepper
Coarse kosher salt
6 10- to 11-ounce New York steaks (preferably prime; 1 1/4 inches thick)
6 5x3x1/2-inch slices pain rustique, ciabatta, or other rustic countrystyle bread PreparationHeat 1/4 cup olive oil in heavy large saucepan over medium heat. Add garlic and sauté until golden, about 5 minutes. Add chopped fresh tomatoes or canned tomatoes with juice; coarsely crush tomatoes with potato masher. Add 6 basil sprigs and dried crushed red pepper; bring to boil. Reduce heat to low and simmer until mixture is reduced to thick sauce consistency (about 3 cups), stirring occasionally, about 15 minutes. Season sauce to taste with coarse kosher salt and freshly ground black pepper. DO AHEAD: Can be made 1 day ahead. Cover and refrigerate. Rewarm over medium heat before serving.
Prepare barbecue (medium-high heat). Brush steaks and bread slices with olive oil. Sprinkle steaks with coarse kosher salt and freshly ground black pepper. Grill steaks to desired doneness, about 7 minutes per side for medium-rare. Grill bread slices until golden and grill marks appear, about 2 minutes per side.
Spoon some of warm sauce onto 6 plates, then top each with 1 steak. Spoon additional sauce over each steak. Cut bread in half on diagonal; place bread alongside steaks. Garnish with additional basil sprigs and serve.
http://www.epicurious.com/recipes/food/v...
I've found that a mixture between chunky peanut butter and lemon juice makes for the best NY steak.
MARINADE. NY Strips need to keep moisture.
In your marinade use Kraft ZESTY Italian dressing + whatever else you want to combine.
The oil in the dressing has a great flavor plus moisturizes the steak. Try it !
if its in steaks, marinate in olive oil and raw garlic for atleast a day. Add whole herbs if you wits like oregano and or Rosemary too. Roasting size cut, rub all the way.FYI if you pre rub and not cook right away, do not add salt, this will remove any moisture in the meat.
SOUTHERN HONEY STEAK
6 New York strip steaks
MARINADE:
1 c. honey
2 c. molasses
1 c. bourbon
2 tbsp. crushed red pepper
1 tbsp. ground ginger
2 cloves garlic, minced
Blend all marinade ingredients thoroughly. Add the steaks and marinate 2 hours in refrigerator. When ready to cook, remove steaks and pat dry with paper towels. Grill to desired doneness
a new york steak is a tender cut of meat. it should not be marinated. a rub is a good idea. marinating is a great idea for meats that have no marbling ---sirloin & tenderloin (any meats that end with 'loin) most marinades have a acidic (vinegar) in them that is why they are used on tough cuts. they will break down the meat. remember in grade school where the can of coke eventually ate the coins. a good marinate will eventually make mush out of a tough cut. I use a can of soda, 1 dry pkg good seasons Italian, and a pkg of taco seasoning, and 4 dashes of tabasco, mix together pour over a tough roast let set for 24 hours and you now have a delicious roast or steak. cola for red meat & clear soda for white meat. the best rubs are a cajun, mesquite, 6 pepper spice, or evan a simple garlic powder with onion powder with some black pepper and a sprinkle of salt. have a great time grilling.
depends on your taste buds. I perfer a good rub myself.