marinade steaks
looking for a great marinade to grill new york stripe steak, I need a mouth watering recipes to wow!!! the crowd
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17 Comments:
IMO - if it is a new york strip, it really doesn't need a marinade. You will wow the crowd by putting salt and pepper on it, and the grill it up nicely. NY strip is such a great cut of meat, marinades are for lesser cuts.
pemabuk at 2:51PM on 06/01/08
I have to agree with pemabuk. I use kosher salt, freshly ground (course) black pepper and sprinkle a little olive oil on right before I put them on the grill. Keep it simple and let your grilling skills "wow" the crowd. Nothing makes people swoon like amazing grill marks.
izatryt at 4:09PM on 06/01/08
Totally agree--let the beef speak for itself. Lots of Kosher salt (more than you think you'll need) and pepper. Finish off with some unsalted butter and maybe some chopped parsley.
bessfour at 4:16PM on 06/01/08
Looks unanimous - - no marinade for NY strip, just salt and pepper. If you have to add something, I like a bit of blue cheese/butter or some fried mushrooms. What time are you serving?
bubbamom at 4:35PM on 06/01/08
I agree with all of the above. The only other things you might consider adding are a few dashes of Worcestershire sauce and/or some crushed garlic. If you want some wow factor, how about a signature cocktail and/or fantastic dessert?
StripeyChef at 4:35PM on 06/01/08
I always bring the meat to close to room temp, season w/Montreal steak seasoning on one side, then sear both sides and if the steak is really thick, finish in the oven. I recently saw a technique on tv (can't remember the show) where they started it in a slow oven and finished it in a hot skillet for a crusty outside. They emphasized that there was no gray colored area between the crust and the pink and it was cooked evenly on both sides. I'm sure I'm not the only one who saw it, but my mind is so cluttered with other things that I just can't remember. I'd like to try that method, but it seems so weird and opposite of what I thought was the perfect tried and true way. Anybody else see that or try it?
PerkyMac at 4:37PM on 06/01/08
That method sounds like Alton Brown or Cooks Illustrated. Not that I've seen it there but it sounds geeky -- like both of them. But if you rest your steaks after grilling there should be no grey, just a nice uniform pink.
I'm with the crowd on no marinade but against the tide on seasoning. Save the salt & pepper until after the meat is cooked. Pepper will burn on the grill and salt will draw moisture to the surface, preventing or slowing a good crusty sear. A little olive oil maybe to keep it from sticking and then season with some good crunchy salt, pepper and good olive oil when it comes off. Maybe a little chopped rosemary in the oil if you've got it lying around.
kjgibson at 4:54PM on 06/01/08
@Perky - I think I saw Alton use the technique you're describing, but I haven't tried it myself, even though, I'll admit, I am intrigued.
brooke29 at 4:57PM on 06/01/08
Oops, kjgibson beat me to it!
brooke29 at 4:58PM on 06/01/08
@Perky - That would require me to turn on the oven!
izatryt at 5:00PM on 06/01/08
I never marinate any "higher end" steak. I use marinades only on cheaper cuts of meat.
S&P applied to the steak immediately before cooking but that's it. Don't pre-salt any meat because the juice will leach out of it.
chiff0nade at 5:13PM on 06/01/08
Smoked paprika is a nice flavoring. I also would wait for the pepper until after the grill. You could grill the steaks then let place them in some chimichuri for a post cooking 'marinade.'
I would say the best way to wow is to buy great beef. Look for a small farm that uses great growing practices.
coolname at 5:25PM on 06/01/08
@izatryt.............no oven in the summer for me either, if I can help it. For steaks the "new" way, I'd keep the temp around 225 and cook indirectly for about 20 minutes, then raise to high and sear both sides on the grill. OR, sear for a couple minutes on each side, then lower the temps until medium rare.
I forgot to mention that I lightly oil my steaks before grilling. And I do love Montreal seasoning, sprinkled with a light hand. Just the right flavor notes without overpowering the delicious taste of the meat.
These methods of cooking are reserved for high quality steaks. Chuck gets a slow braise. I quit buying rump, sirloin and eye round roasts. Butterfly steaks and skirt steaks are the exception - cheap cuts that taste fantastic when they are grilled quickly over a hot flame or burner, rested and sliced thinly. They have fantastic flavor! .....and I love saving money and not sacrificing quality and taste.
PerkyMac at 12:32AM on 06/02/08
Marination is for tenderizing a rougher cut of meat. NY strip is all good tender meat. If it gets tough on you then your cooking it at too low a temp. Make sure you dry it out a bit. Pat the steaks dry and then season and set them out on the counter for an hour or so.
Preheat oven to 400 degrees. Season both sides of the steak with salt and pepper (and whatever else you like) I use sea salt, fresh ground pepper and granulated garlic OR Montreal steak like Perky does. In an ovenproof skillet, heat the olive oil over medium-high heat until almost smoking. Place the steaks in the hot pan and cook until well seared on 1 side, about 3-4 minutes. Turn the steaks over, there should be a nice crust on top. Transfer the pan to the oven. Roast for 10 to 12 minutes for medium-rare. Let the meat rest for about 5 mins then right to the table.
Take an opportunity when you go to the butcher to get educated on cuts of meat and what is good to roast as is and what requires some help thru marinating.
JerzeeTomato at 1:41AM on 06/02/08
Take your steaks and BBQ them to a nice rare. No need for seasoning of any sort. Let your guests at the Salt and pepper if they desire. With a nice cut of meat like that you shouldn't Marinade, that would hide the flavours and wouldn't serve the meat to make it more tender. Your side dishes, presentation and sweets is where you should go fancy, but a nice steak like that? Simple is best
thepirateking at 3:22AM on 06/02/08
What they said. Our tried and true "method" is to salt the steaks liberally on all sides and let sit for a while. (I like to WAY oversalt them and then wipe the salt off until a normal amount is on there). Add freshly ground pepper, slather lightly with some olive oil, grill rare.
As for wowing your crowd with minimal effort, I recommend doing your whole meal on the bbq - I did asparagus on the grill last night and it was delicious and easier than steaming or boiling. Pinapple is also a crowd pleaser. If you want to marinate something for the grill, do your vegetables. I usually just do a balsamic vinegar/extra virgin olive oil thing with the veggies and that does pretty well. I'm also now a fan of grilled corn on the cob.
joyyy at 1:14PM on 06/02/08
I have never marinated a strip or any other good cut. I was on a Texas Broil kick (they were on sale at Kroger buy one, get one) and I coarsly chopped a ton of fresh garlic (7-8 cloves), finely chopped a handful of fresh parsley, olive oil and kosher salt + pepper. I marinated that all night in a tupperware and then I grilled it "Rachel Ray style" on a stove-top grill pan. I sliced it up and finished each piece off to lightly brown the inside. It was a HIT. Oh and I took off the garlic chunks before I grilled it to avoid nasty burning garlic!
smile at 8:03PM on 06/02/08