NY Strip steaks.?!
I'm just curious as to what you put on your steaks.
We rub olive oil on them, put them in a bag with mrs dash seasoning to let it marinate, & when we cook it we put worcestershire sauce on it, are there any other ways to make it more tastey? We have adobe seasoning, but it's not for meat like steak, its for poultry.
thanks.
Answers: Well today I'm making ny strips for dinner & homeade fries.
I'm just curious as to what you put on your steaks.
We rub olive oil on them, put them in a bag with mrs dash seasoning to let it marinate, & when we cook it we put worcestershire sauce on it, are there any other ways to make it more tastey? We have adobe seasoning, but it's not for meat like steak, its for poultry.
thanks.
I just made the best NY Strips on Sat for dinner. I use Montreal Steak Seasoning, Cajun Seasoning, Basil and Olive Oil. I let them sit for one hour before placing on the grill. I splash Worchestershire sauce towards the end for added flavor.
I like peppercorn instead of Mrs Dash
Adobo is versitle and will work on beef. Sometime we use Italian dressing. Good luck!!
I load mine up with, lemon juice, granulated garlic, lemon pepper, seasoned salt, cavendar's greek seasoning, montreal steak seasoning and oregano. Everybody love's them!
Your average salt and pepper, Then some season all, Next is the onion powder. No real marinating is needed if you grill or cook your steak under medium well.
I keep it simple...
I season with salt and crushed black pepper. and grill them.
sometimes i marinate them overnight in olive oil, white vinegar, a touch of worcestershire sauce, and pepper... always pepper!! it just lends itself to steak so well!!!
when im lazy and dont want to make a marinade.. i use italian dressing!
Well for something different.....try a bit of red wine with the Mrs Dash...and pierce the steaks all over with a fork...then put in the baggie...slosh on the wine...about 1/3 cup....seal and wait about an hour....
For great steaks......in a frying pan with olive oil and a bit of butter added near the end of cooking for flavor......you Fry sliced onions, til browned, add sliced mushrooms until browned.....add a good bit of Garlic...fresh or dried...and serve over the cooked steaks.......Out of this world delicious.........
I like to marinate them in a garlic butter ... its completly delicious and really fatty. I put it on almost any steak now only because my son wont eat them otherwise ... it really makes it more juicy !
If you have a good cut of steak you don't need a thing. Just make sure that your meat is at room temperature before you grill. If you must then put a little fresh ground pepper but no salt as that will draw all the moisture out of your meat. To get the grill marks on your steak, get your grill really hot, lay the meat at an angle, turn to a new spot on your grill and then repeat the process criss-crossing the marks. Makes for a great presentation.
It really depends how much time you want to spend on preparing the seasoning. If you are looking to just sprinkly an already made seasoning on the steaks, grill-mates steak seasoning is pretty good.
When I prepare my own marinade/seasoning it usually consists of
brown sugar
orange juice & some orange zest sprinkled in
black pepper
crushed garlic
chili pepper
cayenne pepper
pinch of salt
lemon juice
Kosher salt, black pepper, and Montreal Steak seasoning. It's good!
I like to just rub them with a bit of salt and pepper and grill them and make an easy chimichurri sauce to serve with them. That way people can use as much or little as they desire.
1 bunch of flat leaf parsley
1 bunch of cilantro
juice of 1/2 lemon
juice of 1 lime
1 bunch of scallions
4 cloves garlic
1/4 cup red wine vinegar
1/2 tsp dried oregano
3/4 cup olive oil
food process everything until it is minced up pretty well and let sit a couple hours to overnight to meld.
We marinade in lemon juice, Worcestershire, and a few splashes of soy.. for two - three hours. After grilling, we top with onions and mushrooms sauteed in a garlic butter sauce. This is our favorite way to serve steaks, as we don't like heavy sauces that overpower the steak.