Grilled New York Steaks With Chimichurri Recipes
Recipe From foodnetwork.com
Provided by Tyler Florence
Categories main-dish
Time 1h3m
Yield 4 to 8 servings
Number Of Ingredients 12
Have you ever wondered...How do I get those perfect diamond grill marks on my steak, slightly crispy texture on the outside, and pink and juicy on the inside. Well it's simple. Salt and Rest. Bring the steaks to room temperature (about 20 to 30 minutes). If you put the steaks on the grill while they are cold they will cool the grill down quickly and you won't get a good sear... and that means no good grill marks. Don't salt the meat while it is cold or the salt will absorb the moisture from the meat and cause it to steam rather than sear on the grill. So after the meat has reached room temperature, then salt and pepper it and let it rest an additional 5 minutes at least. After grilling the steaks to your liking let them rest again for 5 minutes or so. If done right you will be a hit at the dinner table. Happy Cooking.
Recipe From food.com
Provided by Chef Bevier
Categories Steak
Time 46m
Yield 2 serving(s)
Number Of Ingredients 3
DH and I made this recipe from Feb 2009 Bon Appetit and thought it was really good. The recipe recommends using grass-fed steak and to serve the steak rare. Prep time includes time for the steak to rest.
Recipe From food.com
Provided by Dr. Jenny
Categories Steak
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 14
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