Here’s a quick recipe on how to cook a New York steak on the grill. If you have a good steak, this is a pretty simple thing to do: just a little salt and pepper and the right technique, and you have a great steak. We like to let the flavor of the New York stand out, so serve with simple sides like a salad or in this case some simple fried green beans and onions.
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Now that grilling season is finally back in swing, I thawed out a New York steak that had been sitting in the freezer for a while just begging to be eaten. For those of you who haven’t tried one of our New Yorks, this is a full-flavored and quite tender steak that stands on its own without the help of seasonings or marinades. Just a little coarse salt and pepper does the trick. And the fat rind along the edge of the steak caramelizes beautifully to an almost bacon-like texture.
If you manage to have any leftovers, I like to slice very thin then quickly caramelize in butter (don’t cook too long or it will toughen the steak) and serve for breakfast with a slightly runny fried egg.
To serve this steak for dinner, try a light salad on the side, or as in the photos, a quick green bean stir fry. For the stir fry, just pan fry fresh green beans in butter with salt, pepper, and rosemary leaves until about half done, then add chopped onions and fry til caramelized. About three minutes from done, add some chopped mushrooms and garlic and a little more butter as needed to fry the mushrooms.
How to Cook a New York Steak on the Grill
- 1 Alderspring Grass Fed New York Steak .5-1 lb
- Coarse rock salt about 1 1/2 tablespoons
- Coarse ground black pepper about 1 tablespoon
- Butter to baste (optional).
- As you can see from the basic ingredients above, this isn’t a complicated recipe. However, making a great steak is all in the technique.
- First, thaw your steak to room temperature (if it is colder than room temp in the middle, it won’t cook evenly. You’ll get a dark exterior and a raw interior).
- Remove the steak from the package and pat dry lightly with a paper towel (don’t rinse the steak).
- Place on a plate, then sprinkle about half of the salt and pepper over the steak. Lightly rub the seasonings into the meat, then flip the steak over and repeat. Don’t forget to also rub salt and pepper into the sides.
- Heat your grill up. Some swear by charcoal, which does result in a deeper, smokier flavor. Gas, however, can be less time-consuming alternative. Either way, you want your grill good and hot.
- Place the steak on the hot side of the grill. Do not press the steak onto the grill or it will stick later.
- Cover the grill and cook for about five minutes, until the edges of the steak start to pull up from the grill and juices start to gather on the top of the steak.
- Flip the steak over using a pair of tongs or a spatula. You should have some nice grill lines on the surface of the steak.
- At this point, I like to baste the surface of the steak in a little bit of butter, but this isn’t necessary. It does help to keep the steak moist and brings the flavors from the salt and pepper into the meat.
- Cover again and grill for about 5 more minutes, until the other side has browned.
- Flip again and position the steak to create crisscrossing grill lines. Baste again if desired.
- Cover and continue to grill for about 2-3 more minutes per side. At this point you’ll want to use a thermometer to monitor the temperature of the steak. Remove it from the grill at around 132-135 degrees F for rare, 140 for medium rare, and 145 for well done.
- Place on a plate and cover, then rest for about 5-10 minutes to allow the meat to re-absorb the juices. This is an important step; don’t skip it no matter how excited you are to eat that steak.
- Slice against the grain (cut across the steak, perpendicular to the long edge) using a sharp, non-serrated knife for the cleanest cut.
- Serve with a simple salad on the side, or as pictured, stir-fried green beans and onions (see above recipe for brief instructions on making this).
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