Broiled New York Strip Steak
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How to Broil a NY Strip Steak
Steak | Anova Precision® Oven Recipes
This cast iron seared strip steak is the BEST indoor way to cook a steak. Perfectly seasoned with a slight crust that turns out perfect every single time! This post is sponsored by New York Beef Council. I want a well-seared and seasoned steak that knocks me off my socks. While the compound butter is optional I personally think it should always grace the top of a perfectly cooked steak. And if you follow me on Instagram you might remember about a month ago when I teamed up with the New York Beef Council to cook a few steaks and learn some awesome tips and tricks along the way.
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New York Strip Steaks with Red-Wine Sauce
To grill or broil a NY strip is an excellent way to help the flavor of this cut of beef stand out. Broiling and grilling are similar cooking methods as both use direct dry heat. The best way to broil steak is to use dry heat from above. Grilling uses the same kind of heat from below, according to the NCBA.
Steak dinners at home feel like such a treat, especially at the end of a long week. Balsamic vinegar has just enough sugar to help the steaks char beautifully under the broiler, and soy sauce and spices round out the flavors, making for super savory bites. Broiling is one of the simplest, most fuss-free ways to cook steaks. A flavorful marinade of balsamic vinegar, soy sauce, and spices will improve just about any cut of beef. This kind of marinade improves both the flavor and tenderness of leaner steaks, versus the more marbled and usually more expensive cuts.