Best New York Strip Steaks With Tennessee Barbecue Sauce Recipes

Disco's Hot and Tangy New York Strip Steaks image

Provided by Punky Julster

Categories Steak

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

1 (12 ounce) can cola
1/2 cup soy sauce
1/2 cup garlic teriyaki sauce
1 habanero pepper, finely chopped with seeds
1 tablespoon grated orange zest
1 tablespoon freshly ground gingerroot
1 tablespoon extra virgin olive oil
1 teaspoon fresh ground black pepper
3/4 teaspoon fresh lemon juice
1/8 teaspoon kosher salt
4 (8 ounce) New York strip steaks, about 8 ounces each and 3/4 inch thick
extra virgin olive oil

Steps:

In a medium bowl mix the marinade ingredients. Place the steaks in a large, resealable plastic bag and pour in the marinade. Press out the air, seal the bag, and turn several times to coat the meat. Place the bag in a bowl and refrigerate for 4 to 6 hours, turning the bag occasionally.
Let the steaks stand at room temperature for 20 to 30 minutes before grilling. Remove the steaks from the bag and reserve the marinade. Pour the marinade into a small saucepan, bring to a boil, and boil for about 10 seconds. Set aside about half of the marinade for basting the steaks. For the remaining marinade in the saucepan, reduce the heat to a simmer and cook until it has reduced to the consistency of a dipping sauce, 5 to 10 minutes, stirring occasionally. Set aside.
Pat the steaks dry with paper towels. Lightly coat the steaks with oil.
With the lid closed, grill the steaks over direct high heat (500ºF to 550ºF) until cooked to desired doneness, 5 to 7 minutes for medium-rare, turning once and basting with a little of the boiled marinade. (If flare-ups occur, move the steaks temporarily over indirect high heat.) Remove from the grill and let rest for 2 to 3 minutes. Serve warm with the dipping sauce on the side.

Nutrition Facts : Calories 640.8, Fat 38.6, SaturatedFat 14.7, Cholesterol 183.7, Sodium 3568.1, Carbohydrate 17.8, Fiber 0.8, Sugar 14, Protein 53

New York Strip Steaks With Tennessee Barbecue Sauce image

Provided by ratherbeswimmin

Categories Steak

Time 45m

Yield 4 serving(s)

Number Of Ingredients 14

1/2 cup ketchup
2 tablespoons Jack Daniels Whiskey
1 tablespoon steak sauce
1 tablespoon dark brown sugar
2 teaspoons Worcestershire sauce
1/4 teaspoon granulated garlic
1/4 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
4 (8 ounce) New York strip steaks (1 inch thick)
3 medium garlic cloves
1/2 teaspoon kosher salt
3 tablespoons extra virgin olive oil
1 tablespoon finely chopped fresh rosemary
2 teaspoons fresh coarse ground black pepper

Steps:

Make the sauce: In a small saucepan, whisk all the sauce ingredients with ½ cup water.
Bring to a simmer over medium-high heat, then decrease heat and simmer for 10 minutes, stirring occasionally.
Trim most of the exterior fat from the steaks; let stand at room temperature for 20-30 minutes before grilling.
Roughly chop the garlic; then sprinkle the salt on top.
Using both the sharp edge and the flat side of the knifeblade, crush the garlic and salt together to create a paste.
In a small bowl, mix the paste with the oil, rosemary, and pepper; smear mixture evenly all over the steaks.
Grill over direct high heat until cooked to desired doneness, 6-8 minutes for medium-rare, turning once (if flare-ups occur, move the steaks temporarily over indirect heat).
Remove from the grill and let rest for 3-5 minutes; serve warm with the sauce on the side.

Nutrition Facts : Calories 676.2, Fat 45.4, SaturatedFat 15.6, Cholesterol 183.7, Sodium 809, Carbohydrate 13.3, Fiber 0.5, Sugar 10.5, Protein 47.6