Choose Your Cut & Get Grilling:
NEW YORK STRIP:
o To prepare the steak, coat it in your favorite olive oil. Massage it in, and sprinkle sea salt and cracked black pepper on both sides.
o When it comes to cooking a NY Strip, make sure the grill or the broiler is really hot, 425º.
o No matter what, flip the steak just once, after the down-facing side is completely done.
o By all means, don’t press down on it with your spatula so as not to lose all the flavor!
FILET MIGNON:
- Place filets in a skillet over medium to medium-high heat and sear both sides for about 2 minutes to give them a nice color and char on the outside. Searing adds texture and flavor.
- Preheat oven to 400º, then turn down to 350º and roast the filets inside for 4 to 5 minutes. Use a meat thermometer and when the inside reaches 120º, the end result is a perfect, crispy-on-the-outside medium rare filet mignon.
RIB EYE:
o Called “rib eye” because of the rib bone attached to the meat, but it can be served either bone in or bone out (Delmonico). Of course, we suggest bone-in for maximum flavor.
o Once the steak is cooked, make sure to let it sit for a couple minutes before serving to let the juices distribute.
HANGER STEAK:
o Use a marinade. Throw the steaks into a favorite barbecue sauce in the morning and cook them at night.
o The cut cooks very quickly, so keep an eye on it as it broils to 425º. Get it nice and charred and bring it all the way to medium.
o This cut is best served medium, not medium rare, as it tends to be a bit chewy otherwise.
