Looking for some NY Strip ideas.

jeffie7 · Dec 8, 2014

Normally I treat them like ribeyes, I get my grill or cast iron skillet (if done inside) blazing hot, and do nothing more than salt them and sear them. Although I normally add a bit of fat either by cooking it in a touch of oil or finishing it off with some butter since NY Strip is pretty lean. It doesn't have that wonderful fatty goodness that is normally found with the ribeyes.

Figured I would ask here for some new ideas, marinades rubs or whatever.

What do you guys like doing with strips?

SmittyJonz · Dec 8, 2014

I like them marinaded in Stubbs overnite n grilled over red hot KBB n few wood chunks on the Ole Weber Kettle

AlwaysSmokey · Dec 8, 2014

We did the "easy" marinade (good ol' bottle of italian dressing) then cut em up and made kabobs. usually, (pretty much always) we eat as steaks, but I would guess the options are only limited to your imagination.

Demosthenes9 · Dec 8, 2014

Cold smoke for an hour or two, dust with some Cajun seasoning then high heat them to between rare and mid rare. Delicious.

Ron_L · Dec 8, 2014

If I can get prime, I brush them with a little olive oil and hit them with salt and pepper and grill hot and fast to med rare.

If I can only get choice, I do this...

http://steamykitchen.com/163-how-to-turn-cheap-choice-steaks-into-gucci-prime-steaks.html

Guest · Dec 8, 2014

I only buy NYS when they are on sale. I usually buy thin ones and make fajitas with them.

Top it with a nice sauce to bring some fat/moisture to the party.

jaestar · Dec 8, 2014

Parmesan crusted is one of my favorite ways to have NY strip.

http://johnnysitaliansteakhouse.com/parmesan-crusted-ny-strip/#lightbox[singlepost]/0/

jeffie7 · Dec 8, 2014

What I ended up doing is my fuddrucker rip off rub.

Pap
brown sugar
salt
black pepper
garlic powder
onion powder
red pepper powder

I seared them in a cask iron skillet for 3 minutes each side then into the oven until done. I was debating grilling but grilling today just wasn't going to happen.

Now I have a few ideas for next time around!
Normally I'm a big ribeye person but for the money I can get 4 NY Strip steaks for $25 and that's good for 2 week night dinners. Ribeyes tend to be in the $30-40 range for 4 and for me I enjoy them more on the weekend.

He LOVES steak. I do his steak to Medium.

thesemicullen · Dec 9, 2014

Blackened!

ArnieTex · Dec 9, 2014

Looks perfect BD

Q Junkie · Dec 9, 2014

As an experiment one time I did a very low temp smoke of Pecan and just Kosher and black pepper for about 45 min. then into a vac bag then into a 130* hot water bath for about 2 hrs. Took them out and let them rest for awhile while the Kamado got really hot. (+/- 500)
Rubbed the steaks with evoo, Kosher, minced garlic and black pepper then seared hot and fast. I did not take pictures but they were perfectly done on the inside, very tender and had a great texture. I am not sure if the time spent was worth it or not but when I have some time to kill in the kitchen I will do this again. The water bath was just in a large pot on the gas stove set to the lowest setting and it was perfect for my set up.

joemat · Dec 9, 2014

Bobby Flay steak rub. Has some nice coffee notes.

Like you, I cook in a cast iron pan and finish by adding butter and a sprig or two of rosemary to the pan and baste the steak.

BBQchef33 · Dec 9, 2014

I usually catch some grief when I bump this one.. but dont knock it till you try it. Steak pizzaiola. Its a favorite winter dish with my family.

www.bbq-brethren.com/forum/showthread.php?t=54930

Bill-Chicago · Dec 9, 2014

BBQchef33 said:
I usually catch some grief when I bump this one.. but dont knock it till you try it. Steak pizzaiola. Its a favorite winter dish with my family.

www.bbq-brethren.com/forum/showthread.php?t=54930

LOL,

Soon as I saw the thread title I thought of you and your shell steaks.

Thanks for the link!

BBQchef33 · Dec 9, 2014

Also... this stuff has become a go to seasoning here. We have replaced salt & pepper with it. It goes awesome on steaks... A heavy does on both sides(like S&P, not a rub), then a hard seer in the cast iron, and finish in a hot oven. Goes great on shrimp too.
https://www.fiestaspices.com/fajita-seasoning/mesquite-flavored-fajita-seasoning

jeffie7 · Dec 11, 2014

BBQchef33 said:
I usually catch some grief when I bump this one.. but dont knock it till you try it. Steak pizzaiola. Its a favorite winter dish with my family.

www.bbq-brethren.com/forum/showthread.php?t=54930

Looks like a great midweek meal. Lots of protein, a sauce, and a side of pasta, sounds like a winner to me.

I normally buy big packs of steaks so half get grilled and the other half frozen for later, or in this case half get grilled and the next day half get made into a pasta dish lol

mrboy · Dec 11, 2014

I let them sit at room temp for an hour covered in a salt brine (cover all sides with salt so it looks like a snowstorm) for 1hour. Wash them off, dry, lightly salt/pepper/lemon pepper.

Make a little herb butter to serve with.

Reverse sear - devour.

Tylerjones62 · Dec 11, 2014

BBQchef33 said:
Also... this stuff has become a go to seasoning here. We have replaced salt & pepper with it. It goes awesome on steaks... A heavy does on both sides(like S&P, not a rub), then a hard seer in the cast iron, and finish in a hot oven. Goes great on shrimp too.
https://www.fiestaspices.com/fajita-seasoning/mesquite-flavored-fajita-seasoning

Thanks for recommending this!

Looking for some NY Strip ideas.

jeffie7

Knows what a fatty is.

SmittyJonz

somebody shut me the fark up.

AlwaysSmokey

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Demosthenes9

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Ron_L

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Guest

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jaestar

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jeffie7

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somebody shut me the fark up.

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Tylerjones62

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