Two 10 oz,1 inch thick, grass-fed New York Strip Steaks
2 pats butter
Sauteed onions, recipe below
1/4 cup kosher salt
1 cup brown sugar
1/4 cup coarsely ground black pepper (optional)
1 clove garlic, minced
New York Strip Cooking Guide
1 in. thick
Rare 8-10 min.
Medium 10-12 min.
Well 12-14 min.
Combine the rub ingredients in a small dish.
Take the steaks out of the refrigerator and let them sit on a clean plate or pan for an hour before grilling. Room temperature meat will make for more even cooking.
Rub the steaks with olive oil and follow with the rub.
Preheat an outdoor grill on high for at least 15 minutes. Sear the steaks for 2 minutes for 1-inch-thick steaks. Turn steaks and sear the second side for 2 minutes. Move the steaks to a cooler medium heat to finish grilling according to your likeness. Remove the steaks to a serving platter and place a pat of butter on top. Let rest 5 minutes.
To cook on a stovetop grill: Heat a well-seasoned stovetop grill over a high setting. When hot add the steaks and sear on one side. Turn the heat down to medium and continue cooking for 3 minutes. Turn the steaks with tongs and turn up the heat to high. Be careful not to cut into the steaks while turning them so that you don’t lose any of the juices. Sear the second side of the steaks, then turn the heat to medium and cook for another 3 minutes to medium-rare. Add 2 to 3 minutes per side for more well-done steaks.
Top each steak with onions and serve.
For the onions
1 large sweet onion, cut into thick slices about 1/2″ thick
2 tablespoons salted butter
Heat a nonstick skillet over medium heat. Add the butter, and cook until the butter melts
Reduce the heat to its lowest setting, and add in the onion slices. Cook for 15-20 minutes or until the onion is golden brown, stirring frequently. Set aside until the steak is cooked.
Mixed Spring Greens Salad with Blue Cheese Dressing
6 cups spring mixed greens
1/2 cup shredded carrot
1/2 cup thinly sliced green bell pepper
1/4 cup thinly sliced celery
1/4 cup thinly sliced red onion
1 cup homemade croutons
Ranch Dressing, recipe below
1/2 cup crumbled blue cheese
Toss the lettuce, carrots, bell pepper, celery, and onion together in a salad bowl. Mix in some of the dressing. Add the cheese and croutons with a little more dressing. Toss and serve immediately.
Homemade Ranch Dressing
1/2 cup mayonnaise
1/2 cup sour cream
1/4 cup heavy cream
2 tablespoons white distilled vinegar
2 cloves garlic minced
2 tablespoons fresh chopped dill
1 tablespoon parsley
1 teaspoon chopped fresh chives
1 teaspoon onion powder
1 teaspoon kosher salt
Add all of the ingredients to a small bowl and whisk well to combine. Transfer mixture to a mason jar for storage. Cover tightly and store in the refrigerator for up to 5 days.