Best New York Strip Steak Grill Recipe with Asparagus (2024)

FAQs

What is the best way to cook a New York strip steak on the grill? ›

You'll want to get your preferred grill up to around 900 degrees F, then give your steaks 2-3 minutes per side directly over the heat. Make sure you use a reliable, instant-read thermometer, and use this temperature guide to know when to pull your steaks to nail your desired doneness level.

Using a meat mallet (or kitchen mallet) to pound steaks helps soften and tenderize the meat. Simply place the meat in between pieces of plastic wrap or wax paper and pound it prior to cooking. If you don't have a meat mallet, you can also use a heavy kitchen tool such as a skillet, saucepan or rolling pin.

Sear the steaks on the hot side to get a flavorful, golden brown crust and those coveted grill lines, then move them over to the cooler side to finish cooking all the way through. This creates a sizzling steak on the outside, and tender, buttery steak on the inside.

Flavor Harmony

The robust, meaty flavor of a juicy steak finds its ideal complement in the subtle, earthy notes of asparagus. Altar Asparagus, known for its premium quality and exceptional taste, enhances the overall flavor profile of the dish.

Brush the steaks with olive oil and then season with Hey Grill Hey Beef Rub (or equal parts salt, pepper, and garlic powder). Grill over indirect heat. Place the steaks on the grill on the side of the grill with the burners off. Close the lid and grill for 10 minutes, flip the steaks, then grill for another 10 minutes.

For thicker cuts, you want to close the lid to keep the temperature high and even. Large steaks, chicken, and roasts have much more depth for the heat to penetrate, and closing the lid will give the heat time to sink in and cook the meat through in much the same way an oven does.

Most fine restaurants age their beef to intensify the flavor and improve the tenderness of the cut. Aging is done by letting the meat sit (in very controlled conditions) for several days or weeks.

Baking Soda is an Easy Meat Tenderizer

Baking soda helps prevent ground beef from drying out, allowing those burger patties to keep their moisture and brown quicker for the most flavorful cookout. Not to mention, baking soda is the ideal ingredient for getting the most out of your Thanksgiving bird.

As a rule of thumb, when cooking steaks that are 1-1/2 inch thick, you want to go by the 3-4 rule. That is, three minutes per side on direct heat, then four minutes per side on indirect heat. That will get your steaks to a beautiful pink medium-rare.

When to put butter on steak when grilling? ›

Brush or place the butter directly on top of the meat, not on the grill. Limit the grilling time of the butter. Grill your meats first without the butter, then apply butter when the meat is approximately 10 degrees away from your target temperature.

The asparagus makes a gorgeous side dish to serve with fish, chicken, pork, or really any protein you like.

Asparagus is great quickly stir-fried or sautéed over high heat. You could sauté spears in butter or olive oil with delicious results, but throwing some chopped herbs or sliced chiles into the pan adds wonderful flavor. Both of these methods produce juicy asparagus that retains its crunch.

What did we find? Spears that were snapped lost an average of half their weight, while trimming and peeling resulted in a loss of less than 30 percent. The thicker the spear, the more pronounced the difference when snapped. SNAPPED: Snapping the natural breaking point means losing half the weight of almost every spear.

Brush your cooking grates clean and adjust your grill for direct, high heat. The best temperature for steaks is 450°F to 500°F. 4. Put your steaks on the grill, close the lid, and set your timer for 2 to 3 minutes, depending on the thickness of your steak.

Is New York strip steak tender? It is! This cut comes from the short loin subprimal, and that muscle doesn't do much actual work. Strip steak is more tender than a hardworking muscle like hangar steak but not quite as tender as filet mignon.