The Perfect NY Strip Steak

Born and raised in Manhattan, Michael brings another yummy post to Come to Coco (see his Bloody Mary recipe here). 

If you’re anything like me, you love steak. Nothing beats a great steak dinner and nothing beats a great steak restaurant. Growing up in New York City, I had two favorites, Peter Luger and the Palm.

Peter Luger is a classic, located in Brooklyn it’s been named New York City’s best steakhouse for 30 years in a row by Zagat Survey. They serve porterhouse cuts for 2 or 4 (people) which are pre-sliced and served on sizzling plates which are placed on an upside down coffee cup coaster so the plate is inclined allowing the fat to run down the plate enabling the servers to “add a little shine” onto the steak. The steaks are so good that they don’t need their famous steak sauce but you can put the sauce on just about everything else from Tomato and Onion (chopped) salad to Bacon Slices to Shrimp Cocktail. It’s truly a great experience.  The bone in the porterhouse steak splits two types of meat, a NY Strip Steak and a tenderloin filet (Filet). At Peter Luger both sides of the steak or terrific, but if I had to choose one over the other I would choose the NY Strip 100% of the time.

Peter LugersMy other favorite was the Palm. The original located on 837 2nd Avenue in Manhattan. Before there was a Palm in every town, this set the standard for Italian themed steak houses that served think New York Strip Steaks. There now seems to be a Palm in every major city and the quality can be hit or miss, but the original Palm located on the west side of 2nd Avenue (Palm Too is located on the east side) consistently delivers.

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Today there are hundreds if not thousands of steak restaurants with new, trendy ones popping up in every major city each week. They’re all good, they all serve quality meat and most of them have a wonderful, lively atmosphere.

The only problem is the price. A steak at a top steak house can exceed $50. Add appetizers, sides, booze, wine and you’re easily looking at a meal that can run well north of $100 per person. I admit, it’s something that I’m ok splurging on from time to time. However, I think I can match the quality of a top NY Strip Steak (my favorite cut) at home and can do it for a fraction of the price.

What You Need

Steak 1

  • Grill
  • NY Strip Steak – Prime is preferred but a good Choice Cut is OK. Costco sells Prime for less than what Whole Foods sells Choice so I generally buy from Costco (my favorite store). I do not encourage buying supermarket pre-packaged steaks. They tend to be tougher, thinner and just not as good. Whole Foods and Costco are both good choices. If you do not have one in your area, see if your supermarket butcher will cut you a nice thick cut of about 1 ¼ inches.
  • Unsalted Butter
  • Corn Oil
  • Thick Salt – If you can find or order Maldon Sea Salt Flakes, it is preferred. If not, Kosher Salt works fine
  • Pepper – Cracked not ground

Direction

  • Remove your steaks from the refrigerator and let them sit at room temperature for 1-2 hours
  • Heat your grill to maximum heat. I don’t care if you’re cooking one steak, turn every burner on high and let it sit for 15-20 minutes. You want it as hot as it can possibly get.
  • Melt 4 oz of non-salted butter for every steak you are going to cook
  • When melted add about 2 oz of Corn Oil to the melted butter for every steak you are going to cook.
  • About 5 minutes before you are going to place the steaks on the grill pour the butter/oil mixture into a deep dish.
  • Place each steak into the butter/oil mixture and let it rest for a few seconds and then flip so both sides are coated
  • Remove steaks and place on a rack. Racks work best, but a cutting board or plate also work
  • Sprinkle the salt all over the steak to make a nice coating. You want salt flakes to cover the entire steak. Next add the cracked pepper, again have it coat the entire steak
  • Flip the steak and repeat the salt/pepper process
  • Add your steak to the scorching hot grill. You may get minor flare ups, this is ok. If it is a major flare up, remove the steak to a cooler part of the grill (upper rack) and then replace
  • If you like your steak rare (like I do) you should cook the steak for about 1 minute and then rotate for another minute (thus creating an even char). After two minutes, flip the steak and repeat. If you grill is hot enough and there is a good fire. You’re steaks will be done after 2 minutes a side. If you like it more cooked, add a minute or two to each side. If you like it well done, you shouldn’t be spending money on quality steaks.
  • After you remove from the grill let the steaks rest on a cutting board or plate untouched for 5-10 minutes
  • After that time, cut in and enjoy!
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3 responses

  1. Pingback: It’s Football Season – Let’s Grill Some Wings!! « come to coco

  2. Pingback: Allan’s Famous Frozen Margarita’s « come to coco

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