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

FAQs

Should I pre cook asparagus before grilling? ›

Blanching enhances the vibrant green color of asparagus, and partially cooks it so that it has to spend less time on the grill. Not blanching the asparagus before grilling could result in dry, unevenly cooked asparagus that's overcooked on the outside but undercooked in the center.

Place the steaks directly on the grill grates at a diagonal. For a medium rare steak, cook 2-3 minutes, then rotate 45 degrees and grill for 2-3 more minutes. Finish grilling the steaks to your preferred doneness. Flip the steaks over, cook 2-3 minutes, then rotate 45 degrees and grill for 2-3 more minutes.

Step 2: How to grill the perfect NY Strip.

Preheat the grill to 500 degrees and set it for direct heat. It is very important to make sure the grill is nice and hot before you start the grilling process. Sear the steak 5 minutes total flipping it every 30-40 seconds to get an even sear and cook throughout.

The truth is that the bend-and-snap method can actually waste delicious asparagus. Where a stalk breaks depends on the overall thickness of the stalk (skinny stalks are more flexible), how you bend it, and even how fresh the asparagus is (super-fresh asparagus tends to be more rigid).

To properly blanch asparagus, bring a large pot of salted water to a rolling boil and drop your cleaned and trimmed asparagus into the pot. Let the asparagus cook in the pot until the vegetables are slightly tender and almost fully cooked to your liking, or for about 3 to 4 minutes (via The Kitchn).

In most cases, you'll want to skip the steak marinade unless you buy budget-friendly cuts. More expensive steaks, like ribeye, strip steak, and filet mignon, end up juicy and tender without the help of a marinade.

Grill for 9–12 minutes for a 1-inch steak, and 12–14 minutes for a 1½ inch steak, turning about 1 minute before the halfway point. A meat thermometer should read 130°F. Rest your steaks for 5 minutes before serving, covering lightly with foil.

Add steaks to grill and cook until golden browned and charred on one side, about 4 to 5 minutes. Flip steaks and continue to grill 3 to 5 minutes for medium-rare (an internal temperature of 130 to 135 degrees F), 5 to 7 minutes for medium (140 to 145 degrees F) or 8 to 10 minutes for medium-well (150 degrees F).

Place the steaks on the grill and cook until golden brown and slightly charred, 4 to 5 minutes. Turn the steaks over and continue to grill 3 to 5 minutes for medium-rare (an internal temperature of 135 degrees F), 5 to 7 minutes for medium (140 degrees F) or 8 to 10 minutes for medium-well (150 degrees F).

Should I oil steak before searing on grill? ›

Lightly oil the steak on both sides to prevent it from sticking to the grill. It's best to add oil directly to the steak and not to the grill as oil will burn quickly on the grill causing excess smoke and flare-ups.

You're aiming for temperatures around 450°F to 500°F (232°C to 260°C). A hot grill is crucial for achieving that desirable sear, locking in flavors and juices.

Restaurants often sear the steak on high heat to create a flavorful crust, and then finish cooking it in the oven to ensure even doneness [2]. This combination of high heat searing and controlled oven cooking helps to lock in the juices and maintain tenderness.

Typically, leaner cuts like the flank or skirt can be chewy if not prepared correctly. Cooking Method: Overcooking can cause the steak to lose its moisture, making it dry and chewy. Conversely, undercooking can make certain cuts feel tough. Aging Process: Steaks that are not properly aged can be less tender.

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.

If your asparagus is soggy after grilling, it means you overcooked it. Only leave asparagus on the grill for a few minutes. When done, it should have a slight char, a bright green color, and be tender when pierced with a fork.

Blanching helps to slow the loss of nutrients. Longer-cooking vegetables can be blanched before grilling, especially when used on kabobs with quicker-cooking produce and meat.

Like most vegetables, if frozen raw, the texture, taste, colour and nutritional value of asparagus deteriorates. Make sure you blanch or cook the veg first to preserve these elements.