by Kristin Evenrud, Grocery Manager and Meat Buyer
We love Jeanett Hanson’s Rock Cedar Ranch New York Strip steaks on the grill. These grass fed beef cattle have been hand fed a small amount of organic corn at the finish to give the meat a tasty marbling, perfect for the grill.
Here is a recipe from the Grilling Companion that explains how to grill the perfect New York Strip steak.
New York Strip steak
Grill Method: Direct grilling over high heat with the lid open.
Grilling Time: About 8 minutes total for a 1″ thick New York Strip steak.
New York Strip Steak
Fresh Ground Pepper
Directions: Approximately 45 minute before you are ready to grill your New York Strip steaks, take them out of the fridge and rub in some garlic salt and fresh ground pepper. Leave them on the counter to let them warm to room temperature.
Preheat the grill on high for direct grilling. Clean your grill with a grill brush. Hold your hand about 2 inches above the grill and see if the temperature is right. For gas grilling steaks over high heat, you don’t want to be able to hold your hand over the grill for more than 5 seconds. Don’t try to be tough, you know when it is hot! Place the New York Strip steaks on the grill with tongs. NEVER pierce the skin of the steaks with a fork! After about 2 minutes, use tongs to pick up the steaks, rotate 90 degrees and then place the steaks back on the grill for those nice grill marks. After 2 more minutes, you are ready to flip the steaks. Pick them up and flip them over. This is the only time you are going to flip the steaks (we told you this was easy). After another 2 minutes, rotate the New York Strip steaks another 90 degrees. Now grill them for a final 2 minutes and they should be ready. Take the grilled steaks off the grill and let them rest for at least 5 minutes before serving. You can always stick them back on the grill for a few minutes if they aren’t done enough.
Serve your grilled New York Strip steaks with some grilled vegetables or a nice baked potato and enjoy.
My favorite way to grill salmon is also the easiest. You get a lot of bang for your buck when you grill Wild Caught Alaskan Salmon. When your guests sit up to your summer table and you bring out the platter with grilled salmon surrounded by grilled asparagus, crimini mushrooms, red pepper and zucchini, they will say WOW!
So here is my trick for Salmon on the grill:
Coat both sides of the fillet with good quality organic olive oil. I prefer to grill a whole side fillet, but you can also grill 8 oz pieces. Season, to taste, with salt and pepper. Place, skin side down, on a med heat grill. Flip after 5-7 minutes, depending on the size of your fillet. The fillet should look cooked at this point. Grill an additional 3-4 minutes flesh-side down. Carefully take the fish off the grill and place it on a platter, letting the fish rest a few minutes before serving. The resulting grilled salmon should be flaky and moist.
While the salmon is resting, grill some of your favorite sliced vegetables on the still hot grill. Once tender, drizzle La Tourangelle Artisan Thai Wok Oil – expeller pressed Safflower Oil infused with Thai Basil and Lemongrass. It is delightful.w.grillingcompanion.com/grilled-new-york-strip-steak/