Best New York Strip Steak Grill Recipe with Asparagus (2024)

FAQs

Should I pre cook asparagus before grilling? ›

But I discovered that when I precooked the asparagus, basically blanching it in boiling water just until the stalks were barely tender and immediately chilling it in an ice-water bath, the asparagus would grill perfectly in 2 to 3 minutes. Even better, I could precook the asparagus in the morning.

Add steaks to grill and cook until golden browned and charred on one side, about 4 to 5 minutes. Flip steaks and continue to grill 3 to 5 minutes for medium-rare (an internal temperature of 130 to 135 degrees F), 5 to 7 minutes for medium (140 to 145 degrees F) or 8 to 10 minutes for medium-well (150 degrees F).

The New York strip is a butcher's favorite and a people's choice, often referred to as the 'Ultimate Griller's Steak'. And, for good reason. The rich marbling of the strip steak will melt into the meat as it grills resulting in an incredible steak dinner.

What did we find? Spears that were snapped lost an average of half their weight, while trimming and peeling resulted in a loss of less than 30 percent. The thicker the spear, the more pronounced the difference when snapped. SNAPPED: Snapping the natural breaking point means losing half the weight of almost every spear.

Boil about 8 cups of water in a large pot on the stove and season with 2 tablespoons of kosher salt. After washing and trimming 1 ½ pounds of asparagus, drop it into the pot of boiling water and cook for about 3 to 4 minutes or so.

Place the steaks on the grill and cook until golden brown and slightly charred, 4 to 5 minutes. Turn the steaks over and continue to grill 3 to 5 minutes for medium-rare (an internal temperature of 135 degrees F), 5 to 7 minutes for medium (140 degrees F) or 8 to 10 minutes for medium-well (150 degrees F).

Strip steak generally takes 15-20 minutes to cook to medium-rare on a gas or charcoal grill. You'll also need 45 minutes to prep the steak beforehand and 5-10 minutes to let the steak rest after cooking. For higher levels of doneness, add another 5-10 minutes to the total cooking time.

How to Grill Strip Steak (medium-rare recommended): Grill for 9–12 minutes for a 1-inch steak, and 12–14 minutes for a 1½ inch steak, turning about 1 minute before the halfway point. A meat thermometer should read 130°F. Rest your steaks for 5 minutes before serving, covering lightly with foil.

Most fine restaurants age their beef to intensify the flavor and improve the tenderness of the cut. Aging is done by letting the meat sit (in very controlled conditions) for several days or weeks.

Should you marinate NY strip steak? ›

Whether or not you marinate a strip steak depends on your personal taste and how you are going to prepare it. You could use a dry rub, a marinade or simply salt and pepper before searing it in cast iron, adding butter and a sprig of thyme to baste at the end, which is my favorite. Personal preference but no.

Texas Roadhouse uses fresh, never-frozen beef

Meanwhile, the steakhouse chain promises to use fresh, never-frozen meat. Fresh and never-frozen paints a homey, farm-to-table feel, but they also indicate that you'll receive a more tender and tastier steak on your plate.

When grilling, do I leave the lid open or closed? This depends on what you're cooking, the size/type of your barbecue and the weather outside. In a professional restaurant kitchen setting, where taste matters more than energy efficiency, chefs typically cook steaks on a grill that has no lid.

Step 2: How to grill the perfect NY Strip.

Preheat the grill to 500 degrees and set it for direct heat. It is very important to make sure the grill is nice and hot before you start the grilling process. Sear the steak 5 minutes total flipping it every 30-40 seconds to get an even sear and cook throughout.

Asparagus is great quickly stir-fried or sautéed over high heat. You could sauté spears in butter or olive oil with delicious results, but throwing some chopped herbs or sliced chiles into the pan adds wonderful flavor. Both of these methods produce juicy asparagus that retains its crunch.

If your asparagus is soggy after grilling, it means you overcooked it. Only leave asparagus on the grill for a few minutes. When done, it should have a slight char, a bright green color, and be tender when pierced with a fork.

Blanching helps to slow the loss of nutrients. Longer-cooking vegetables can be blanched before grilling, especially when used on kabobs with quicker-cooking produce and meat.

Like most vegetables, if frozen raw, the texture, taste, colour and nutritional value of asparagus deteriorates. Make sure you blanch or cook the veg first to preserve these elements.