how to grill new york strip steak (with pictures) | ehow - dishes new york restaurant

In a steak shop in New York, this one is considered an affirmation of its popularity.
It is comparable to the rib eye with its marble pattern, tenderness and natural flavor (no need for marinade!
), But the lack of thick fat seams makes the steak a shocking flash easilyups.
The steak is cut from the tender and delicious tenderloin muscles and is a rich, simple and satisfying beef paradise.
The steak is immediately recognizable. a piece of beef is about a rectangle, and a layer of fat is on one side.
Boneless Strips are more common, although you will occasionally see bones left on them.
They are treated in no different way, although the meat closest to the bone is usually slightly less than the rest.
The steak cut off from the back half of the strip contains a line of rough brackets, which are usually sold at a price lower than the top half of the strip.
Don't do this unless you pay attention to your budget.
The best steak is rich in fine-grained fat with marble patterns and runs through the muscles themselves.
For bars with a thickness of less than inches, especially thin strips
Inch steak, traditional high
The technical effect of temperature barbecue is very good.
If your butcher hasn't done so yet, trim the fat crust with a sharp knife.
Leave 1/8 to 1/4 of the fat in Brown to enhance the look of the steak.
Season the steak with Jewish or sea salt and let it rest for at least 45 minutes when the salt is dissolved and absorbed into the steak.
Preheat the grill to 400 degrees F. It takes only a few minutes with gas and about 30 minutes with charcoal.
Roast the steak on the first side for 7 or 8 minutes, if you want to produce the restaurant, rotate 60 to 90 degrees in the middle of this time
Style of BBQ logo.
When you start to see the moisture in the upper part of the steak, it is ready.
Cook the steak for another 4 to 5 minutes.
Test their doneness by inserting moments-
Read the thermometer horizontally into the thickest part of the steak, where it does not touch bones or fat.
For rare, its temperature should be about 120 to 125 F and 125 to 130 F for medium temperature
Rare or medium from 130 to 135 F.
Place the steak in a preheated platter or a separate plate and serve immediately.
For strip steaks in inches or larger thickness, traditional hot steaksand-
The quick barbecue technique can be burnt and over-cooked outside before the steak reaches the correct internal temperature.
Two less traditional
The stage cooking method is more appropriate for these premium steaks, the end result is more juicy, less burnt, and the internal beef is more perfect.
Trim and season the steak in advance and remove excess fat from the edge of the steak.
Season with sea salt or Jewish salt, both of which lack irritation
Taste the iodine added to salt.
Rest the steak for at least 45 minutes and rest overnight so the salt has enough time to penetrate into the muscle fibers.
Preheat the grill to 250 F.
If you are cooking with gas, just light one side of the grill and keep it high on the other
The temperature part of the process.
Pile your coal on one side of the grill with charcoal, where they provide indirect heat to the other side.
Adjust the vents and ventilation to reach the correct temperature.
Put your steak on the cool side of the grill and cover it.
Cook your steak, cover until the internal temperature of the steak reaches 110 to 115 F when tested in an instant
Read the thermometer and turn the steak every few minutes to make sure the cooking is even.
This can take 25 minutes and turn the steak over every few minutes to make sure the cooking is even.
Raise the second side of the gas grill, or open the lid and vent on the charcoal grill to achieve the same effect.
Transfer the steak to the hot side of the grill and bake for 2 to 3 minutes until it turns brown.
Their internal temperature should be about 5 degrees lower than your final target.
For example, if your goal is-
Rare at 125 to 130 F, removed from the grill at 120 to 125 F.
Before placing the steak on a preheated platter, rest the steak for about 5 minutes.
This gives them the time to keep the heat, or "continue cooking" to get the steak to the level of delicacy you like for the rest of the time.