How do you Cook, Chill, and Slice New York Strip Steaks?!

Question: How do you Cook, Chill, and Slice New York Strip Steaks?
I have looked online and can only find recipes to do this to sirloin or other large cuts. I have 3 nice sized New York Strip steaks: I have been marinating them in red wine, garlic, and other spices for several hours. I want to cook them, and serve them cold and sliced. Ideally, they would have a nice flavor of spices coating the outside and be medium/ medium rare on the inside. I don't have a grill but I have a pan to sear, an oven, and a George Forman grill. Any suggestions?


What a great idea! You can cook NYSS the same way as any steak. I would suggest using a grill pan, or one that you can get very hot (possibly cast iron) and quickly sear the steaks on both sides. If you put them in the oven (making sure your pan is oven safe) to finish cooking, you'll be able to control how rare or medium they are by the time kept in the oven and how thick the individual steaks are. They have such a wonderful, natural flavor, I personally don't think it will be necessary to coat the outside with spices - most especially since you have been marinating them. I'd let their enhanced, natural flavor shine through. Served with a room temperature Bearnaise sauce - yum.
Good Luck and I hope this helps.

I'm a professional baker.

I prefer a good steak grilled un-marinated with only a few seasonings. Salt, pepper and a little garlic cooked in butter or on a charcoal grill.
Steaks don't taste very good cold so I'm not sure why you want to serve them this way.
You can cook them in a cast iron skillet or a non stick pan. Don't over cook the steaks and let them rest for about 5 minutes after you take them off the heat.
Fry or grill about 6-8 minutes on each size.

Well it sounds like you already know what to do. Just cook them, I would sear them in a pan, till they are medium to medium rare. When they are done, let them cool down to room temp., then put them in the fridge. They will be easy to slice after they are cold and letting them rest first before cutting them will help them to retain their juices, so they will not be dry!

Either broil them in the oven or use the GF grill. The searing pan will create too much smoke in your kitchen, especially with marinated meats. Cool the steaks when cooked, and slice to desired thickness across the grain.


They will have the "nice flavor..." cook them on on the Foreman. As for slicing, easy, across as in lengthwise. Chilling- ever hear of the fridge?

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