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

FAQs

How to make New York strips tender on the grill? ›

Place Steaks over direct heat for 1 1/2 minutes then turn 90 degrees -- do not turn the steaks over yet. After 1 1/2 minutes turn the steaks over and let cook for another 1 1/2 minutes, turn 90 degrees let cook for a final 1 1/2 minutes.

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).

You should always consider searing steaks before grilling, baking, braising, roasting, or sautéeing.

The fattiness of the ribeye steak pairs well with the bitter notes of the asparagus and helps balance the overall meal. Plus its just a classic combination that I always find my self going back to.

Duration Matters: The duration of marination matters significantly. Since the New York Strip is already tender, avoid marinating for too long to prevent the meat from becoming mushy. A few hours to overnight is generally sufficient to allow flavors to infuse.

If you're looking for a good sear, you might cook at higher heat to achieve the sear. If you're cooking it for rare or medium rare then leave it uncovered. If you're looking for a medium or well steak then you may wish to lower the heat and cover it after searing to cook the insides more.

"Let the Maillard reaction do its thing." Maillard reaction is the name of the chemical reaction between amino acids and sugars that yields browned and caramelized food. Ideally, Prentiss says, you should turn the steak once on each side to get those crosshatch grill marks, and then only flip it once.

Steaks should always be cooked on high temperatures to sear the outside and trap the juices and flavor inside. Steaks should almost always be cooked on a grill or in a pan on high heat: all cooking guidelines below are for one-inch thick steaks. Rest your steak for five minutes under aluminum foil before eating.

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).

It prevents. the steak from sticking to the grill, acts as an. adhesive for the seasoning and helps keep all the. juices inside!

Do you close the grill when searing steak? ›

Here's what I recommend: First, sear your steak without covering it. Once you have a nice char on both sides, move the steak to the cooler side of the grill and check the temperature to get a sense of how much longer you will need to cook it.

You've probably heard of searing a steak to “seal in” its juices before cooking, but we challenge you to try a new method: the reverse sear. It's a foolproof way to ensure the steak is cooked to your liking before giving it a nice char.

I soak all asparagus first in cold water. I trim the ends and then rinse the stalks and let them sit in cold water for five minutes. It hydrates the asparagus, and they cook more quickly, for they are already wet with some moisture within them. Do not soak them for thirty minutes, you are not trying to get them soggy.

It is not necessary to trim asparagus. On some spears, especially fresh, pencil-thin stalks, the woody ends may tenderize once cooked. But on larger stalks, the ends of the asparagus are often woody and dense—Which makes them difficult to chew, no matter how soft the asparagus is after cooking.

One thing you definitely don't want to do is wash asparagus before storing it—the added moisture will cause the spears to get slimy. When you're ready to cook, just give them a quick rinse under cool running water and pat them dry with a kitchen towel, as Pradhan recommends.

Resting matters. This lets the juices settle, so your New York strip steaks are juicy and tender, not dry. Don't rest them in your pan (they will overcook) — transfer to a plate or cutting board first. Slice against the grain.

Sear the steaks on the hot side to get a flavorful, golden brown crust and those coveted grill lines, then move them over to the cooler side to finish cooking all the way through. This creates a sizzling steak on the outside, and tender, buttery steak on the inside.

Using acidic ingredients like lemon juice, vinegar or buttermilk not only add flavor but also break down tough proteins, giving the meat a “pre-cook” before it hits the grill. Just make sure you don't let it sit on the marinade for too long (30 minutes to two hours should be sufficient), or it'll become soft and mushy.