It's old and shows some growing pains, but you should check out the original video! Maybe you'll laugh! ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-ABRWTlbXbfQ.html
Terrific! Bought two 1-lb New York strips & tried this out. My son ate 1 completely. My wife has been facing some health challenges & hadn't eaten today, so I fixed her a small plate. She finished it and asked "Is there any more steak left?" Really grateful for the taste enhancement this brought to the table. Thank you!
Once I learned how to do reverse sear on my smoker, I never looked back. It's a sure fire way to make sure I get the temps I want, right around 125 (for me), 130 (for the wife). 1 minute sear on the cast iron skillet in butter and perfection every time.
This is very similar to how I have made my steaks in the past but you have offered up a couple of differences for me to try which is adding pepper at the end and placing the steak on top of some butter as well as putting it on top while resting. Great video!
I just purchased a couple of your rubs at my local Sportsman's Warehouse! I am so glad they are offering your brand! I purchased your Beef rub and your sweet rub...I cant wait to try them on my Traeger! Thanks for having such an outstanding channel.
The dry brine technique is a new one on me. Thanks for the detailed explanation! I might have to try this out next time I splurge on beef! It’s been so long since I had NY strip steak! Yumm! And I won’t forget the finishing butter!
the absolute best steak i have ever had was a new york steak served at bristol farms, a sample in the store. they didnt even use charcoal or cast iron, just probably some non stick pan with butane. it was amazing.
I have always been a traditionalist I want that beef flavor but you have never steered me wrong Suz so tomorrow’s NY Strips will get some resting butter!! I will check back in with the results. 🤨
this is great! I have a love/hate relationship with NY Strip - should be less tough than it turns out to be, and that I want it to be, no matter how careful I am.
Try a higher grade meat. On a new york steak it to me is one of the cuts where you can totally taste the difference in the quality. Cheaper ones seem to be tough. A prime grade or higher is like butter. Not sure what you were using but just a suggestion. Try from a butcher instead of a supermarket if that's where u were getting em from
Hi Susie, I'm hard of hearing and no matter how hard and often I replay the video, I can't make out what are the the herbs you put in the butter to make this recipe. Can you identify the herbs, please? Thanks in advance. EDIT: Hey, just found it on your website, it's fresh thyme leaves (I have tons of it!).
Again a great video from you. This is similiar to how I make steaks. But the resting butter is something I will have to try that. That seems to make the difference. 😊
❤❤ I just grilled 3 New York Strips & Two Ribeye's steaks!! Beautiful steaks!! I took a paper towel and paded them dry then I sprinked them with a salt 🧂...Then added blk pepper. I let them sit 4 two hours in the refrigerator and took them bk out...Room temp! I heated some butter 🧈 in microwave 4 15 seconds then i add garlic powder, Dale sauce, MCcork meat Tenderizer, beer and a splash of vinegar & it's so delicious 😋!! Let steaks sit until grill is nice and hot 🔥!! Grilling Time!! I 💙 beer 🍺 on my steaks. Gotta have salt n pepper, garlic ,Dale's sauce or mama aint happy. We like em Med-Med well around here too. We had two sides which was Seasoned Curly fries cooked in oven @ 450 degrees and with a small garden salad 🥗 with Ranch! Also to top it off...Grilld fresh cut pineapple slices!! Omg heaven!! Table was already set up! Hubby and kids were waiting to dig into those beautiful steaks! Dinner 🍽 was on the table 😋 early tonight. Kitchen is cleaned up and dishwasher will be running soon.. Now I'm watching this video about to pop! 😂😂😂 Wishing I had stopped eating sooner. I'm too full.
I get out of the Peterbilt, get chicken tenders, get back in the truck and the BBQ queen posts a video. This happens every time!! Lol Cheers from the great state of Arkansas !!
How hot was the grill? I thought you said 900 degrees. I don’t have a grill that can melt glass. lol Plus I’m thinking that the steak would just burst into flames 🔥 Please help 😊
I don’t get it. This recipe is fantastic but there is one thing I don’t understand. Every video I watch says to cook a 1-inch steak 4-6 minutes a side. With every gas grill I have ever had that would result in a very well done steak. I do 2.5 minutes a side (1:15 seconds, rotate and cook for another 1:15 seconds), then flip and repeat for a total of 5 minutes at about 600 degrees. Then let it rest for 10 minutes and it comes out medium rare. I have found this 4-6 minute a side thing baffling for years. But this video recipe? THE BEST. Try it. You’ll never do it any other way (except maybe not for 4-6 minutes a side).
At my first chef job (1969) we did steaks with Cafe de Paris butter. It has a lot of ingredients including shallots, Anchovies and herbs. We rolled it in greaseproof paper and chilled it, then cut it into slices, and two slices were put onto the steak which melted in front of the customer. Amazing taste, try it, classic French cuisine accompaniment to New York Strip Steaks or Fillets..
