Broiled New York Steak

By • November 30, 2009 8 Comments

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Author Notes: I was so excited to see your best broiled steak recipe contest. Steak is one of my favorite foods and while barbecuing outside is ideal for some, it is one of the few barbecued meats that actually benefits from the broiler. Why? Because you can control the heat and it won't burst into flames when you put the lid down, run inside and came back out to find fat has dripped down into the flames and set your beautiful piece of meat aflame.This is a recipe my dad used to make when I was a kid. He is recently deceased (cancer) but his spirit lives on each time I eat this and think of him. He used to rub the entire steak in a liberal dosing of pure yellow mustard, then add salt and pepper. I have updated it a bit, by substituting dry mustard and changing the spicing a bit. But its still every inch his recipe. The key is to buy a New York roast and cut it yourself into nice 2 1/2 inch slabs (or have your butcher do it.) coffeefoodwritergirl

Serves 2-4 depending on hungriness of eaters

  • 2 pieces New York Steak (2 1/2 inch thick - trimmed)
  • 2 tablespoons powdered mustard
  • 2 teaspoons powdered garlic
  • 2 teaspoons sea salt
  • 2 teaspoons seasoning salt
  • 4 teaspoons fresh ground pepper (course)
  • 2 tablespoons olive oil
  1. Let steaks come to room temperature (if cold) and pre-heat broiler. Make sure rack is set so that steaks are about 8 inches from broiler.
  2. Sprinkle 1/2 Tablespoon powdered mustard on each side of each steak; press in
  3. Sprinkle each side of steak with: 1/2 tsp. powdered garlic; 1/2 tsp. salt; 1/2 tsp. seasoning salt and 1 tsp. course ground pepper. Press pepper in.
  4. Broil approximately 8-10 per side for medium rare. Reduce oven to 500 degrees. Set steaks in middle rack and let cook an additional 5-6 minutes.
  5. Take out; let rest for 10 minutes; then slice on the diagonal and serve. Great with garlic green beans and mashed potatoes.

More Great Recipes: Beef & Veal|Entrees|Steak

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Comments (8) Questions (1)


almost 2 years ago anne

*Alert*: Your steak is not as thick as you think it is. I went to a popular top end market, bought a grass-fed, antibiotic-free, pasture-roaming, daily-massaged piece of NY Strip. (Bye the way, this does not make the steak tastier, only good dry aging really intensifies the beefy flavor, but it is good for the beast.) I was about to cook according to the time-table above, and then decided to measure what looked like a good, thick slab of meat. Glad I did. As great as it looked it was a mere 1.5-1.75 inches, only. Man, if I hadn't measured, I would have had a medium to medium-well, overcooked, $20 slab of ruined dinner. BE CAREFUL PEOPLE.


almost 2 years ago coffeefoodwritergirl

Great advice! We ask our butcher to cut to specific thickness, so we can get that nice , thick 2 1/2 inch cut (many butchers will do this for you). A good rule of thumb for testing done-ness of meat is to press gently on top of steak, medium rare should be slightly firm, but give when pressed.


over 2 years ago coffeefoodwritergirl

So glad you are enjoying it!


over 2 years ago SummerFan

This is a great recipe. Easy and spot on for flavor. I drizzled on the olive oil after I pressed in the spices. It would probably work before too. Not sure but am about to make this recipe for the 3rd time tonight.


over 3 years ago pkinpie

Where does the 2 tablespoons of olive oil come in?


about 4 years ago lama1982

This sounds like a great recipe. Looking forward to trying it. One question though, when you say Reduce oven to 500 degrees, how hot does it have to be then before reduction? Thank you.


about 4 years ago coffeefoodwritergirl

It should be on the "broil" setting, with your steak about 8 inches from the broiler (broiler should be on "high"). Broil steaks 8 to 10 minutes per side. Then move rack to middle of oven and reduce/change temp. to 500 degrees. Hope this is helpful!


over 5 years ago coffeefoodwritergirl

Hi A&M!

Thrilled to be included in Editor's picks. Love the cowboy rubbed Rib Eye Steak recipe. Can't wait to try it!