Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
April 14 2015
Stittsworth New York Strip
Stittsworth New York Strips are cut THICK! It takes some time...and some love...to cook these right.
The day before you plan on cooking these bad boys, drizzle with olive oil...and season LIBERALLY with salt. This will bring out some of the moisture of the steak, with will help it cook a little faster. This also allows the salt some time to get into the steak, and season the whole cut.
Place the steaks back in the fridge until the next night.
At LEAST an hour before cooking, take the steaks out of the fridge, and leave at room temperature. Preheat your grill AS HOT AS IT GETS!
Sear the steaks on each side...these are cut thick enough that there might be FOUR sides to your steak...for 5 minutes per side.
Move these to indirect heat, and let them finish for at least a half an hour (internal temp at 135 for medium rare). You can also finish them in the oven at 425 degrees for more even heat. If you have a convection oven...this is your best bet!