Ted Reader: Quickie Griller #8 'Shirazamataz New York Strip Loin Steaks'. Tell you, steak is my favorite food. I love a good stake, and the best quality steak, is the best quality steak that you can afford. So go out and find yourself a great butcher, find yourself a great grocery store that has great cuts of meat.
What I like about New York strip steak, is I wanted it to be a little bit thick. This is about an-inch-and-a-half to two inches steak, nice and big and juicy. You want to have a fair amount of marbling on the inside of your steak. Because the fat, the internal fat is the flavor. Don't need to worry about that the external fat, that's going to the help baste and keep things nice and moist, but it's the fat on the inside that's going to give you all that great flavor
Alright, so you've got your steak. You want to let them come up to room temperature before you do anything to them. You never want to put a cold steak on a hot grill, makes it tough. We're going to take some of my top-secret stakes-spice. Now if you read the ingredient, you can find all the ingredients, so it's not that top secret, but it's my top secret steaks-spice. I'm going to put that on, roll it over, just a little bit more, and rub it in.
Now, with these steaks you can do one of two different things. One, if you wish, you could marinate, but this is beautiful. I've got a great butcher, and I get the best quality steaks from him, nicely aged, so I don't want to marinate all the time with it. But if you were to marinate these steaks, you wouldn't need to go very long. One to two hours task. We're going to use my Shirazamata, Red wine balsamic steak marinade. Just going to pour that over top, just nice and lightly
You would marinate these for about 10 to 15 minutes on a really top-quality steak, or you would want to go overnight on steaks that are a little bit tougher, but for me, you don't have to do a lot with this. We're ready to actually go straight to the grill. We've got the top-secret steaks-spice, we've got the Shirazamataz Red wine marinade. We're going to use our sizzle zone, our infrared zone that's at 1800° to sear these steaks, on they go. Lid is going to be opened, because you are on high heat, put you steaks on at 45° angle. It's going to take about 30 seconds on this side. So we get a nice cross mark there, and you're going to pick them up, turn them in the opposite direction on a 45° degree angle, and again, for another 35 to 45 seconds This is a nice strip steak, it's an inch-and-half thick
So with this ,I don't believe that you should cook all the way through on your infrared grill. I believe what you should do for the best tasting steak, is to sear it move it off to the side, we turn the heat down, and we close the lid, and let it roast. We want to sear it, to get the all the juices in, keep all that flavor inside the meat. So at 1800 degrees, that's like that's like one of those high-end steak houses that you would find in Chicago or New York or Dallas, all over the place
You want to have this searing action that keeps the juices and the fat inside. I am going to shut this infrared burner off. We've got this burner on low, and we've got these two still up on nice and high. We've got to move the steaks over here, just like that, we're going to take our Shirazamataz mixture, we're going to base it on top just like this, keeps it nice and moist. I wanted to close the lid .
I want to let that cook for about five to seven minutes, and when we're done, that's going to come out -- it's going to be a perfect, perfect medium rare to rare
And I want to look, ha-ha, yeah. Finally a little base of the Shirazamataz balsamic red wine steak marinade, we take our steaks off the grill. Steaks need to rest, can't just go cut into the steak right away. We've got to let them rest. So while they're resting, this is a great thing to do at your home is, when they come off the grill, take the brush, clean your grill, because a clean grill is healthy grill.
It's easier to cook, stays nice in season, it's easy to wok with. We shut it down, take a little bit nonstick spray, and there you have it, all ready for the next time I go, to grill my steaks. Our steaks are nicely roasted, take this steak, put it there, I don't look at the steak like this. This can feed one really nicely. But actually when they are nice and thick like this, they stay nice and juicy, and one steak will feed two people easily.
So this is just perfect for four. And look at that, that's just a perfect medium rare on the inside. Cut this on the bias, you can just take your steak, spread it out nicely like this, drizzle it a little more of the Shirazamataz, and what I like is, I like to take a little bit of blue cheese, and just crumble it over top a few nice pieces, wherever you like, put it on the side, let people have their cheese the way they like it. The heat from the steak let it allow just to get nice and a soft. There you have it. Shirazamataz steaks with crumbled blue cheese, quick and easy griller recipe. Delicious steaks.
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