It’s all about the grill

Grilled NY Strip Steak — Tina Miller

Sponsored by Cronig’s Markets

It is grilling season and for many, there is nothing better than a great grilled steak, simply prepared and seared over high heat. For this recipe, we are using New York strip steak, a favorite for grilling. They may not be as tender as a tenderloin steak, but they are consistent in shape, which makes them easy to grill, and they have excellent flavor.

Cronig’s Markets feature quality Brandt Beef. Brandt is a family-owned business founded in 1945, and uses sustainable methods on their farm utilizing the best animal husbandry practices. They believe a good life for the animal results in consistent high-quality beef that is never fed hormones or antibiotics. 

For this recipe, we are creating a simple marinade that is more of a paste than a liquid marinade. The fresh herbs will enhance the great Brandt Beef New York strip steak flavor. Season with salt and pepper after you remove the meat from the grill to rest.

Grilling season is here! — Tina Miller

Grilled Brandt Beef New York Strip Steaks 

Serves 4

2 New York strip steaks, about 2 inches thick
1 Tbsp. fresh flat leaf parsley, chopped 
1 Tbsp. fresh rosemary, chopped 
2 tsp. fresh thyme, chopped 
1 large clove of garlic, minced
1 tsp. mustard, brown or Dijon
2 tsp. Worcestershire sauce
2 Tbsp. olive oil
Salt and pepper

In a flat baking dish combine the marinade ingredients.

Add the steaks, coating all sides, and let sit at room temperature for an hour.

Whether using gas, charcoal, or wood, get your grill nice and hot. Add steaks and let sear for about 3-4 minutes. 

Carefully move steaks to create cross grill marks. Cook for another 3-5 minutes, depending on thickness. Turn steaks, repeating the process until steaks are at desired doneness. Temperature should be around 130 degrees for a medium-rare steak.

Remove steaks from the grill and let rest for about five minutes. They will continue to cook a bit.

Slice on a diagonal and serve on a bed of Fresh arugula.