Comments on: Grilled New York Strip Steak

By: Meggan

Meggan — Wed, 30 Apr 2025 15:43:43 +0000

In reply to Mark. Hi Mark, yes it could, I would recommend cooking to the lower temperature of the range you desire, as carry over cooking can increase the temperature by about 5 degrees. - Meggan

By: Mark

Mark — Wed, 30 Apr 2025 14:40:00 +0000

During the resting period under a tent, does the retained heat cause the steak to continue cooking, potentially shifting it from medium-rare to medium doneness?

By: Meggan

Meggan — Thu, 13 Feb 2025 16:26:17 +0000

In reply to Frank. Hi Frank, I'm glad we agree on a good sear being important. Time ranges and temperatures are included in the recipe since steak thickness can vary. Thanks for writing, take care! - Meggan

By: Frank

Frank — Wed, 12 Feb 2025 21:30:21 +0000

I don’t see anywhere in the article that mentions the thickness of the steaks. Absolutely agree they should be cooked on high heat to get a really good sear, but obviously the cook time will have a lot to do with the thickness.

By: Meggan

Meggan — Mon, 16 Dec 2024 16:11:19 +0000

In reply to Eugene. Thanks for writing, Eugene! Interesting recipe, I'll have to try it sometime. - Meggan

By: Meggan

Meggan — Mon, 16 Dec 2024 16:08:31 +0000

In reply to Mary Tokita. Thanks, Mary! - Meggan

By: Mary Tokita

Mary Tokita — Mon, 16 Dec 2024 02:11:40 +0000

The best way is the simplest. Having a good cut is key! To die for!

By: Eugene

Eugene — Sun, 15 Dec 2024 22:56:21 +0000

I like to do this same recipe, but i might do something just a little bit different. First, i suet some diced yellow onions in a pan, then i add milk and cloves and bring it up to a simmer. I add the steak and then cover the lid and let it simmer on low for about 45 minutes. What comes out is what my Mamma used to call “milk steak.” It pears really nicely with a handful of jellybeans and Steel Reserve.

By: Meggan

Meggan — Thu, 26 Sep 2024 15:01:18 +0000

In reply to Diana Mitchell. You're so welcome, Diana! Sounds delicious! - Meggan

By: Diana Mitchell

Diana Mitchell — Thu, 26 Sep 2024 04:39:27 +0000

We grilled NY strip steaks tonight using this recipe – 4 minutes each side and they were PERFECT! Thank you so
much! We normally grill ribeye steaks, but these were 6$/pound less expensive and just as delicious. I served them
with sauteed mushrooms!