New York Strip Steak Nutrition Facts Eat This Much

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Set aside the remaining butter for the top of the grilled strip steaks. Grill the steaks. Place the steaks directly on the grill grates at a diagonal. For a medium rare steak, cook 2-3 minutes, then rotate 45 degrees and grill for 2-3 more minutes. Finish grilling the steaks to your preferred doneness.

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Add oil and heat until smoke wisps appear. Sear the steak 5 minutes on one side. Step 2. Flip steak over and sear for 2 minutes. Add herbs to skillet and sauté an additional 2 minutes. Add butter, tilt pan slightly, and spoon butter over steak to briefly baste it. Step 3.

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RARE: 120°F - cool, bright red center and soft to the touch. MEDIUM RARE: 130°F - warm, red center and beginning to firm up with red juices. MEDIUM: 145-155°F - slightly pink center, completely firm with brown juices. WELL DONE: 155-160°F - very little or no pink, firm to the touch.

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You are still cooking the steaks on the same side. Close the lid and cook another 2 minutes. Flip the steaks over, close the lid, and cook for 2 minutes. Open the lid and turn the steaks 90 degrees, and cook for another 2 minutes, with the lid closed. Check the doneness on the steak using a thermometer.

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Preheat the oven to 450 degrees F. Season the steaks on both sides with salt and pepper to taste. Heat a heavy pan such as a cast iron skillet over high heat. Add the oil to the pan. Place the strip steaks in the pan in a single layer. Cook for 3-4 minutes per side or until deep golden brown. Add the butter to the pan.

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Season both sides with salt and pepper. Let steaks rest at room temperature for 30 minutes. Preheat the oven to 400 degrees F (204 degrees C). At the same time, preheat a cast iron grill pan (or a cast iron skillet) on the stovetop over medium-high heat, about 3 minutes.

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When your steaks are done, remove them to a plate or platter and pour the pan juices, including the herbs and garlic, over the tops of the steaks. Tent a square of aluminum foil over the plate of steaks, and allow your New York strip steaks to rest for a minimum of 5 minutes. *I do recommend cast iron pans for cooking a pan seared steak.

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Place the steaks in a ziplock bag and allow to marinate for at least 30 minutes. While the steaks marinate, make the balsamic reduction: In a small saucepan, combine the wine, balsamic vinegar, and brown sugar. Stir to combine. Heat over medium-high heat until boiling, then reduce to a simmer.

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When steak reaches 125 degrees F, let rest 10 minutes. Sear the steaks: Heat skillet over high heat. Add the oil and heat until smoking; then add the steaks. Cook for 1 minute, undisturbed. Flip.

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Place the steak on the grill for 7-9 minutes per side )depending on how thick and how well you want the steak to be done). Remove the steak form the grill and let it rest for a few minutes. Slice and serve with crumbled blue cheese ontop. Serve with some french fries and greens. Slice the steak and enjoy!

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STEP 1 Pat steaks dry with paper towels. STEP 2 Brush both sides with olive oil. STEP 3 In a bowl, combine brown sugar, garlic, pepper, salt, chili powder, thyme and smoked paprika. STEP 4 Sprinkle rub over both sides of the steaks. STEP 5 Prepare a grill fire to 400°.

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Preheat the oven to 425ºF. Sear in an ovenproof pan on high heat on the stovetop for 2 minutes per side. Add the optional garlic, butter and herbs to the pan. Transfer to the oven and cook to desired doneness, about 4-7 minutes. Remove to a plate and rest covered for 5 minutes before serving.

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Working with a charcoal grill, Garten heaps hot coals on one side only, then places the grate on top. The marinated steaks go down onto the hot side of the grill and cook for exactly two minutes.