The New York Steak also goes by other names including Delmonico steak, Entrecôte (French), Strip Steak and Sirloin Steak in Australia. Wherever you are this delicious cut is full of flavor and a wonderful cut for the grill.
Some tips in buying New York Steaks, buy high quality beef and look for great marbling. Marbling is the fat inside the meat are of the steak itself. On this cut it really matters, I recommend buying USDA prime or choice with this cut. Also watch out for what are called the Vein Steaks which come from one end of the Shortloin from which the New York Steaks are cut. There is a half moon shaped line of gristle that runs along the fat side of the steak. While there is nothing actually wrong with that, it will not be as tender. Butchers love to hide these. In our steakhouse restaurants I used to use these for other dishes brochettes where we could cut these up and trim that gristle out.
This easy New York Steak recipe is pictured above at the top of the page. A simple, quick and easy recipe that was featured by J. Lohr Vineyards and Wineries Wine Club Newsletter with their fantastic 40th Anniversary Red Wine.
4 10 - 12 ounce New York steaks (choice or prime preferred)
2 teaspoons finely chopped garlic
2 tablespoons butter
1/2 teaspoon Kosher salt
1 teaspoon chopped Italian parsley
½ cup firmly packed brown sugar
¼ cup ancho chile powder
½ cup espresso grind coffee (very fine grind)
2 tablespoons garlic powder
1 tablespoon onion powder
½ teaspoon cinnamon
1 tablespoon coarse grain salt
1 tablespoon black pepper
Combine sugar, chile powder, coffee, garlic powder, onion powder, cinnamon, salt and pepper in a spice mill and grind to coarse powder. Store in a clean, airtight container.
Sprinkle steaks with the spice rub and allow to marinate for at least an hour before cooking. Place nice grill marks on the steaks then either lower heat or move to indirect heat to avoid burring the spice rub. When done melt the butter in a sauté pan over medium low heat. Add the garlic and sauté until soft. Do not brown or it may become bitter. Add the parsley and salt and top the steaks with the butter at serving.
This New Your Steak recipe is a high-end steakhouse classic. You will easily pay $35-40 dollars or more per plate for this gourmet and classically French influenced dish. It is involved but the end definitely justifies the means especially for a special occasion. The New York Steak shown below is a bone-in New York Steak.
4 New York Steaks 10 to 12 ounces each, choice or better
2 teaspoons Herbs de Provence
2 tablespoons olive oil
Salt and Pepper to taste
Prepare your Red Wine and Shallot Demi Glace Sauce, one note Demiglace takes a full day to make and is quite involved. In the following pages, there is a link to More Than Gourmet Demiglace that is an easy solution to this long preparation and is an excellent product. I use it myself and it is outstanding.
Follow the links below.
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