Broiled New York Strip Steaks
A Little Personal History:
For those cold winter nights you’re not grilling steaks outdoors, here’s how restaurants broil streaks to perfection.
| Prep Time | 10 minuters |
| Cook Time | 10-20 minutes |
| Passive Time | 1 hour |
| Servings |
people
|
Ingredients
- 2 New York Strip Steaks
- 2 cups Catalina French dressing or your favorite meat marinade.
- Salt & Pepper Or seasoned salt to taste
Toppings (Optional):
- Herb Butter, Sauted Mushrooms, Bearnaise Sauce, Sliced Roasted Onion, Roasted Vegetables Be creative!
Ingredients
Toppings (Optional):
|
Instructions
- Wash steaks and pat dry with towel.
- In mixing bowl, whisk together salad dressing and seasoning. Pour dressing mixture into plastic bag. Transfer steaks into a plastic bag with marinade, seal and set on tabletop or sink for 30 minutes to 1 hour. Note: This step is optional. It just depends how tender the cut or if you don't have time to marinade.
- Move oven grill to highest placement under broiler elements. Preheat oven to Broil.
- Place steaks on cast iron skillet and transfer under broiler. Cook on each side for 6 minutes (medium rare) add additional minutes for medium or well done.
- Remove from broiler, optionally top with your choice of topping, rest steaks for 5 minutes.
- Serve immediately
Recipe Notes
Advanced Preparation:
- The marinading can be done in advance but should be pat dried after an hour and sealed with as little air as possible in ziplock or better yet a foodsaver baggie.
Tips, Notes, and Variations:
- Salad dressing can be substituted with your favorite marinade or check out our complete list of Marinades
- If you’d rather use T-bone, Porterhouse, or other good cut of meat, by all means do!
- Depending on people’s tastes include Lars’s Ketchup, Champagne Mustard, Steakhouse White Sauce, Lars’s Worcestershire Sauce, etc. Check out our complete list of Sauces
- During broiling, leave the oven door ajar to avoid burning steaks while keeping your kitchen toasty warm during those cold winter nights ?
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