It’s a beautiful summer day in Chicago and a perfect night for a grilled dinner. My husband took the lead tonight in preparing a New York strip steaks for us.
The NewYork strip steak is also known as striploin, shell steak, Delmonico or Kansas City strip steak, is one of the highest quality beef steaks on the market. Cut off of the back of the cow from the strip loin, the strip steak consists of a muscle that does little work, and so it is particularly tender. Unlike the nearby filet mignon, the strip loin is a sizable muscle, allowing it to be cut into the larger portions favored by many steak eaters. When it’s still attached to the bone, and with a piece of the beef tenderloin included, the strip steak becomes a T-bone Steak.
To prepare our steaks, we simply seasoned them with kosher salt, fresh ground black pepper and a little garlic powder. When the grill was hot, the steaks were cooked 6-8 minutes per side for slightly thicker cut steaks done medium well.
Along with our steaks, I prepared a mushroom risotto made with beef broth and grilled asparagus, that were tossed in some extra virgin olive oil, kosher salt and fresh ground black pepper.
Looks like a great way to celebrate a beautiful summer evening!!
Looks like an awesome dinner!
Looks great!!
Yum!! Looks good! Now I’m craving a steak 🙂
Oh red meat, how I miss you. Seems like all I eat these days is chicken breast. I may need to indulge soon! 🙂