New York Strip Steak

New York Strip Steak! Ever had one? A New York is simply a choice beef cut (in our opinion) with a name that's memorable.

The New York Strip Steak has a lot of names other than NY Strip. Here's a few: Ambassador Steak, Beef Loin, Strip Loin Steak, Bone In, Center-Cut; Club Steak; Country Club Steak; Delmonico Steak; Hotel Cut Steak; Kansas City Steak; Kansas City Strip Steak, Shell Steak; Strip Loin Steak; Top Loin Steak and Top Loin Steak (Bone In).

The steak's "strip" name originated from Delmonico's in New York City, a business that's still operational in name only, as the original from the 1800's no longer exists! That was only in the 18th century. Not long ago :) Hey, now that's branding!

Why this piece of meat has so many different names is beyond me. I mostly see it as a NY Strip Steak at any grocery store in Southern Wisconsin. Most importantly, I recognize the price of the cut and it's usually around $8.00 to $9.00 dollars per pound. Western ranchers must be going wild with joy.

The cut comes from below the backbone of a steer in the "Loin Primal" section. I would consider the New York Strip Steak a choice cut and some would argue that it's not choice because it's leaner then the obviously marbled choice T-Bone And Porterhouse steaks (the only cuts to buy unless you like eating leather-like grass fed only beef) which come from the same loin section.

The New York Strip Steak is extremely tender though and really grill worthy in any situation. Tasteful, impressive and full of protein; man, this steak really does it for you and yours, party or just a backyard jaunt! Food Run Fix can't say enough about this meat. Represented are boneless and bone in along with some great sides!

Some New York Strip Steak Sides That Compliment!


Pepper Rubbed Strip Steaks

Ingredients:

    2 beef Strip Steaks Boneless, cut 1 inch thick (about 10 ounces each)
    1 pound baby red-skinned potatoes, cut in half
    3-1/2 ounces fresh pearl onions, unpeeled, cut in half
    1 pound asparagus, trimmed
    2 tablespoons fresh lemon juice
    1 tablespoon olive oil
    Salt

Rub:
    3 cloves garlic, minced
    2 teaspoons chopped fresh thyme
    1 teaspoon chopped fresh oregano
    1 teaspoon chopped fresh parsley
    1/2 teaspoon lemon peel
    1/2 teaspoon coarsely ground mixed peppercorns (black, white, green and pink)


Instructions:

Place potatoes in microwave-safe dish. Cover and microwave on HIGH 2-1/2 to 3 minutes or until crisp-tender. Let stand 5 minutes to cool slightly. Thread potato halves onto 10 to 12-inch metal skewers. Thread onion halves onto separate metal skewers.

Combine Rub ingredients; reserve 2 teaspoons for garnish. Press remaining herb mixture evenly onto beef steaks.

Place steaks on grid over medium, ash-covered coals; arrange potatoes, onions and asparagus around steaks. Grill steaks, covered, 11 to 14 minutes (over medium heat on preheated gas grill,  11 to 15 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Grill potatoes and onions 5 to 10 minutes (gas grill times remain the same) or until golden brown and tender; grill asparagus 6 to 10 minutes (covered, 8 to 12 minutes on gas grill) or until crisp-tender, turning occasionally.

Remove potatoes and onions from skewers; peel onions. Combine potatoes, onions, lemon juice, and oil in large bowl. Toss to coat. Season with salt, as desired.

Carve steaks into slices. Season with salt, as desired; sprinkle with reserved herb mixture. Serve steaks with grilled vegetables.



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