The wife found these NYs at the local market today for 6.99/lb, so I thought just a very simple fresh and clean preparation was in order, since I got home later than planned......
As a person that spent many years cooking meals for many people, I have always had the desire to share how the average home cook can create hand crafted meals with minimal effort.
That said I want to share how a resultant level meal can be prepped in about 30 min. So one of the tools I also advocate for kitchen is a timer. I actually have 2 in my kitchen as well as a dial clock and digital clock. Timing is a big part of restaurant level cooking.
Step one is to fire up the grill grate out-fitted Webber, just above med heat. I’m targeting a air temp of 450 with a grate temp in the 650 deg level. This takes my grill about 15 min to reach. At this point I use a spray bottle of water to steam clean the grill grates. This a magic bullet trick to keep them oil free and clean searing!
So while the Webber is heating up, I prep the NY with my custom blend of SPOG, sugar & lemon pepper. However this time I also added fresh chopped rosemary, thyme, sage, Italian parsley, and crushed red pepper.
I want the fresh herbs to stay on the surface so I dressed them with classic olive oil. Classic olive oil is better for this than virgin because it has a higher burn temp for the grill.
Next I quarter some shrooms, and you can see the fresh chopped herds that will be used in the shrooms as well as the extra virgin olive oil for dipping bread. There is also a snapshot of my newly made BBQ knife :-).
Ok the NYs go on at the 45 to the sear lines. Notice the clean grates have NO old oil burn off that will cause a nasty taste! Once the NYs are on I set the timer for 12 min.
At 3.5 min in I turn the first turn.
At 6.5 min in they get turned for the second time at the other 45 degree.
After the first turn I dropped some broccoli in salted (salt is a must!) boiling water to blanch them....3 to 4 min, then they get strained and put in a warm (not hot or will cause a fire) pan with 1tbs butter and 1.5tbs virgin olive oil. I want virgin cause I want the robust flavor. The broc is seasoned with the steak mix above and they wait. If you look close you can see some of the water (very little) that comes out of the broc.
On the second steak turn the shrooms go into a hot pan with 1/2tbs butter & 1tbs classic olive. They are also seasoned with the steak blend.
@ 9 min in the steaks are turned for the 3rd time.
At 12 min (and 9min) they are checked for internal temp with a probe and are pulled to a rack to rest. There was a thinner one (wife’s IT 140) and two thicker, mine and the boys (IT 130). You want to rest on an elevated rack and not a plate because the meat will keep cooking on the plate...
As I go out to take the steaks off, I turn the shrooms on high (18k burner). Just at the last minute before they are done I toss some of the fresh chopped herbs in. You only want these to work in to release the aroma and not cook.
I also turned the broc on high to remove all the moisture that came off and very carefully baste them in the olive oil and butter. They are ready now....see no moisture or oil. It has all been infused into the broc.
Ok 33 min have passed and it’s time to plate.....just a simple clean herb grilled NY and pan seared veg!
I have practiced this timing for the thickness of steak many many times and it is near 90% always on, but that is why I use a instant probe to eliminate to other 10% ....the result is a money savings cause you can’t get a steak like this for $9 at the restaurant....it’s also my reasoning for calling it NY Steak Money!
If you haven’t tried a fresh herb seasoned steak your in for a treat because the smell and enhanced clean flavor is a show stopper in my book!
The pan seared broccoli is also just evil good flavor!
Thanks for joining the civilsmoker 33min Herb Grilled NY Steak Dinner story.
As a person that spent many years cooking meals for many people, I have always had the desire to share how the average home cook can create hand crafted meals with minimal effort.
That said I want to share how a resultant level meal can be prepped in about 30 min. So one of the tools I also advocate for kitchen is a timer. I actually have 2 in my kitchen as well as a dial clock and digital clock. Timing is a big part of restaurant level cooking.
Step one is to fire up the grill grate out-fitted Webber, just above med heat. I’m targeting a air temp of 450 with a grate temp in the 650 deg level. This takes my grill about 15 min to reach. At this point I use a spray bottle of water to steam clean the grill grates. This a magic bullet trick to keep them oil free and clean searing!
So while the Webber is heating up, I prep the NY with my custom blend of SPOG, sugar & lemon pepper. However this time I also added fresh chopped rosemary, thyme, sage, Italian parsley, and crushed red pepper.
I want the fresh herbs to stay on the surface so I dressed them with classic olive oil. Classic olive oil is better for this than virgin because it has a higher burn temp for the grill.
Next I quarter some shrooms, and you can see the fresh chopped herds that will be used in the shrooms as well as the extra virgin olive oil for dipping bread. There is also a snapshot of my newly made BBQ knife :-).
Ok the NYs go on at the 45 to the sear lines. Notice the clean grates have NO old oil burn off that will cause a nasty taste! Once the NYs are on I set the timer for 12 min.
At 3.5 min in I turn the first turn.
At 6.5 min in they get turned for the second time at the other 45 degree.
After the first turn I dropped some broccoli in salted (salt is a must!) boiling water to blanch them....3 to 4 min, then they get strained and put in a warm (not hot or will cause a fire) pan with 1tbs butter and 1.5tbs virgin olive oil. I want virgin cause I want the robust flavor. The broc is seasoned with the steak mix above and they wait. If you look close you can see some of the water (very little) that comes out of the broc.
On the second steak turn the shrooms go into a hot pan with 1/2tbs butter & 1tbs classic olive. They are also seasoned with the steak blend.
@ 9 min in the steaks are turned for the 3rd time.
At 12 min (and 9min) they are checked for internal temp with a probe and are pulled to a rack to rest. There was a thinner one (wife’s IT 140) and two thicker, mine and the boys (IT 130). You want to rest on an elevated rack and not a plate because the meat will keep cooking on the plate...
As I go out to take the steaks off, I turn the shrooms on high (18k burner). Just at the last minute before they are done I toss some of the fresh chopped herbs in. You only want these to work in to release the aroma and not cook.
I also turned the broc on high to remove all the moisture that came off and very carefully baste them in the olive oil and butter. They are ready now....see no moisture or oil. It has all been infused into the broc.
Ok 33 min have passed and it’s time to plate.....just a simple clean herb grilled NY and pan seared veg!
I have practiced this timing for the thickness of steak many many times and it is near 90% always on, but that is why I use a instant probe to eliminate to other 10% ....the result is a money savings cause you can’t get a steak like this for $9 at the restaurant....it’s also my reasoning for calling it NY Steak Money!
If you haven’t tried a fresh herb seasoned steak your in for a treat because the smell and enhanced clean flavor is a show stopper in my book!
The pan seared broccoli is also just evil good flavor!
Thanks for joining the civilsmoker 33min Herb Grilled NY Steak Dinner story.
