Broil
Broiled New York Strip Steak
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17 Reviews
Christian
May 5, 2019
Came out perfect! Did not use th powdered mustard but tried Pappis Seasoning (blue label) with some salt and pepper, half lime (rubbed) olive oil and once I baked for 500 topped steak with thin slice of butter. Excellent!
Susan D.
January 9, 2019
This was fabulous. I was a little concerned when I started putting the seasoning on the steak. I adjusted a little my steaks were not two inch so I adjusted the time a little. My husband who has difficulty with his teeth ate every bit..said it was very tasty. ..He also said it was a soft and not chewy. Definitely will do this again.
Kayla
June 23, 2018
A bit too peppery, and the cooking time was too long. I ruined my steaks by following the directions.
coffeefoodwrite
June 23, 2018
So sorry to hear this! Was your steak the recommended 2 1/2 inch thickness? Also, broiler and oven temps vary, always good to check for doneness along the way. Though the recipe says “approximate” cooking times, I will make a note in the recipe to do this. Thanks for sharing.
Kayla
June 23, 2018
Thank you. It was my first time broiling so I didn’t know whether I should open the oven during cooking. The steaks were the right thickness, but perhaps my oven broils too hot.
J E.
October 17, 2016
I have always looked down on broilers since I have always grilled. I broke down and tried broiling and let me tell you, it was some of the most tender, tasty, wonderful meat I have ever tasted. From the first time I tried this technique I have tried with other cuts and even qualities of meat with the same result. The only thing I changed was the time of course. Thank you for the introduction to broiling. Love it up.
coffeefoodwrite
October 17, 2016
So happy to hear! I love the broiler as well -- especially now as it is getting colder and we can't always get outside to barbecue. :-)
anne
September 22, 2013
*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.
coffeefoodwrite
September 23, 2013
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.
SummerFan
April 7, 2013
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.
lama1982
July 19, 2011
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.
coffeefoodwrite
July 19, 2011
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!
coffeefoodwrite
December 12, 2009
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!
Thrilled to be included in Editor's picks. Love the cowboy rubbed Rib Eye Steak recipe. Can't wait to try it!
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