I want to thank my guest bloggers, Justin (my husband) and Darin (my cousin-in-law) for helping me with this post.
We had the opportunity to spend the weekend in Michigan at our cousin Jodi and Darin’s home. The reason why we were in Michigan was because I was standing up in my friend’s wedding, but it was also a good excuse to finally see Jodi and Darin’s home and spend time with them and their son Brayden. Justin and I knew they enjoy their steaks just as much as we do, so we decided to bring some up to grill for Sunday dinner. Darin offered to marinate them, which I was all about. Justin kept with his normal, seasoning his steak with Lawry’s.
This was the first time I had a marinated New York Strip, as far as I can remember, and it was delicious! So flavorful and tasty! Unfortunately we don’t have an exact recipe, Darin throws a little bit of this and a dab of that into the marinade (you can find the ingredients below), so, sorry no measurements…you’ll have to experiment yourself with the ingredients. Trust me, it will be worth it, my mouth is watering just thinking about those steaks.
Also below are some grilling tips from Justin.
If you use any of these tips or try the marinade, please come back and tell me what you thought! Hopefully your steaks turned out just as tasty and tender as ours did!
1. Stable grilling temperature – You want to keep that temperature very
stable – typically 400-450 degrees. Spend the time getting your grill
brought up to the correct temperature.
2. Steak Choice & Preparation – Personally we only buy steaks when we are
going to grill and eat them within a few days. Trying to thaw them seems
to impact the flavor and quality. Also about 30-45 minutes prior to
grilling, go ahead and pull them out and bring them to room temperature and
season as you prefer (I love just Lawry’s). This will prevent any
shocking that would occur if you threw them on at a cooler temperature.
3. Flare-Up Prevention Tip – Hate those flare-ups? Notice the picture
above where the steaks are on their sides, do this when you first put them
on the grill, just for 2-3 minutes tops, this will help seal up the steak
and prevent fat related juices from dropping and causing flare-ups. (Not
all cuts will stand nicely so it may not work for every steak).
4. Grill Time – Depending on how you like your steak – I like mine at
medium or so, and typically at 450 degrees that is about 4 minutes a side.
Plan for more/less depending on how you like your steak prepared.
5. Verifying doneness – The good ‘ole way of checking how the steaks were
doing was just to cut into them and take a look, or maybe even cut them in
half. That should be illegal :) No offense, but when you cut into it you
let the juice and flavor spill out. The proper way to determining
doneness is in “feeling” the steak. Typically we’ll take our grilling
utensil and I’ll just lightly press on the steak in 1 or 2 spots. A
steak that is really really soft (kind of like when you take it out of the
packaging) is rare to medium rare. Semi-soft is about medium or so, and
firm to pretty firm is medium well to well done. It takes some time and
experience to figure it out, but you’ll get good pretty quick.
6. Pull your steaks off when they are too your liking and let them sit for
about 5 minutes, it will ensure that the juices redistribute and provide
for an excellent taste!!!
Darin’s Steak Marinade:
Montreal Steak Seasonsing