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New York Strip Steak
4 New York Strip Steaks about 10 oz. each
Bring steaks to room temperature and coat steaks lightly with oil. Heat a grill
pan on the stove to a very high heat. Grill 4-5 minutes until golden brown.
Brush with Steak Sauce. Turn over and cook another 6 minutes for medium
doneness.
Note: You can tell when a steak is cooked to medium by touching the fat part of
the palm of your hand under your thumb. Poke your hand and when the steak feels
like that it is done to medium.
Steak Sauce
1 C. ketchup
2 T. honey
1 T. ancho chile powder
1 T dijon mustard
2 T. ground horseradish
Combine all ingredients and heat in a small pan about 5 minutes. Brush on steaks
while cooking and serve on the side.
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When the tenderloin strip has been removed from the
short loin, the remaining meat is then cut into individual steaks of the
thickness desired. The correct name for such steaks is shell. However,
restaurants are apt to call them by various other names: New York strip, Kansas
City strip, or just plain strip steak.
A shell steak is easily identified in your meat market. It looks exactly like a
porterhouse or T-bone without the tenderloin.
Ideal for one person, these steaks can be cut in any width you wish, from 1 to
2.5 inches or thicker.
What to Avoid When Buying Steaks:
1. Steaks with to much marbling.
2. Or no marbling.
3. Meat that has a deep red color.
4. Steaks with a coarse texture.
5. Fat that has a yellowish or grayish color.
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