Best 8 Grilled Strip Steaks With Horseradish Guacamole Recipes

GRILLED NEW YORK STRIP STEAKS

Steps:

• In a small bowl, combine 2 tablespoons salt, 1 tablespoon black pepper, the brown sugar, coffee, garlic, chipotle powder, and red pepper flakes. Pat the steaks dry with paper towels, place them in a baking dish, and rub them all over with the olive oil. Rub the steaks on both sides with the spice mix, using it all. Cover the dish and refrigerate for at least 2 hours to allow the flavors to get into the meat.
• When ready to cook, heat enough charcoal to cover half of the grill (I fill a charcoal chimney 3/4 full). Pour a layer of hot coals on one side of the grill, leaving the other side empty.
• Cook the steaks on the hot side of the grill for exactly 2 minutes on one side, turn them over, and cook for exactly 2 minutes on the other side. Move the steaks to the cool side of the grill, put the lid on, check to be sure the vents are open, and cook for 8 to 10 minutes, until an instant-read thermometer inserted sideways into the middle of the steak registers between 115 and 120 degrees for medium rare and 120 and 125 degrees for medium. Transfer the steaks to a plate, cover the plate tightly with aluminum foil, and allow to rest for 15 minutes. Remove the foil after 15 minutes or the steaks will continue to cook. Slice the steaks, sprinkle with salt, and serve hot or warm.

PEPPER-CRUSTED STEAK WITH HORSERADISH CREAM ON GRILLED GARLIC CROSTINI

Steps:

• Combine the garlic, hot red pepper flakes, peppercorns, rosemary, and olive oil in a Zip-loc bag. Add the beef, coating it with the marinade. Squeeze all the air out of the bag so the beef is enveloped by the marinade, and refrigerate for at least 6 hours, or overnight.
• Preheat the grill or broiler for 15 to 20 minutes. Sprinkle the steak with the salt and grill or broil to rare or medium rare, depending on your preference.
• The cooking time will depend on the thickness and temperature of the beef, so push at the steak with your finger, and if it still feels totally raw in the middle, give it a little longer.
• This is one of the things that cooks just need to intuit and learn to read the silent signs. Better under than overcooked, so check often, and if your finger defeats you, cut the steak with a knife and have a look. Let the steak rest for at least an hour, to get the juices back into the meat, then cut into short, very thin slices. (The best knife for slicing is a bread knife with wavy rather than pointed teeth, which cuts through beef amazingly well.) Serve on Grilled Garlic Crostini.
• Arrange a few shaved slices of beef on each piece of bread, top with a pungent dot of Horseradish Cream, scatter with minced Italian parsley, and dust on a little kosher salt.

GRILLED STRIP STEAK

Steps:

• Preheat the grill to high. Brush the grill with a wire grill brush to remove any soot and fat on the grill grates. Wipe the grill grate with an oiled cloth to remove any bits of crud that were loosened by brushing.
• Remove the steaks from the refrigerator and let them come to room temperature. Season the steaks generously with salt and let sit for at least 15 minutes.
• Arrange the steaks on the hottest part of the grill until beautiful brown grill marks form, then rotate the steaks 90 degrees to create the crosshatch marks.
• Turn the steaks over and repeat the process. Once the grill marks have formed on the second side, move the steaks to a cooler part of the grill and let cook to the desired doneness. Cook about 5 to 6 minutes on each side for medium-rare.

GRILLED STRIP STEAKS WITH HORSERADISH GUACAMOLE

Steps:

• Place steak in a large heavy duty zip top plastic bag; add steak sauce and pepper.
• Seal bag; chill 30 minutes turning once.
• Remove steak from marinade, discarding marinade.
• Mash avocado in a small bowl.
• Stir in lemon juice and remaining ingredients; cover and chill Grill steaks, covered with grill lid, over medium-high heat (350 to 400 degrees) 7 minutes on each side, or to desired degree of doneness.
• Serve with guacamole.

GRILLED STRIP STEAK

Steps:

• To panbroil: Heat a stove-top ridged grill pan over medium-high heat for 5 minutes. Add steak to heated pan, cook half of recommended time; turn and continue to cook until done. 8 to 10 minutes for rare, 11 to 12 minutes for medium-rare. Season with salt and pepper after cooking. Serve immediately with a spoonful of softened butter on top.
• To panfry: Heat a cast-iron pan over medium-high heat for 5 minutes. Add equal quantities oil and butter and heat until foaming subsides. Add steak, cook half of recommended time; turn and continue to cook until done. 8 to 10 minutes for rare, 11 to 12 minutes for medium-rare. Season with salt and pepper after cooking. Serve immediately with a spoonful of softened butter on top.

HORSERADISH GUACAMOLE

Steps:

• Mash avocado in a small bowl.
• Stir in lemon juice and remaining ingredients.
• Cover and chill to let the flavors blend.
• Enjoy.

BOBBY FLAY'S NEW YORK STRIP STEAK WITH HORSERADISH-MINT GLAZE

Steps:

• To make the glaze, whisk together mustard, honey, horseradish and mint in a small bowl. Season with salt and pepper, and set aside.
• Heat oven to 425 degrees. In a small bowl, combine black pepper, red pepper flakes and salt. Rub one side of each steak with the mixture.
• Place a medium ovenproof sauté pan over high heat, and heat oil until smoking. Place steaks in pan, rub-side down, and sear for 35 to 40 seconds. Salt the non-rub side while the steaks are searing. Turn steaks over, and place pan in oven until steaks are medium rare, 8 to 10 minutes, brushing with glaze during last 2 minutes. Remove steaks from oven, and brush again with glaze. Allow to rest for 5 minutes before serving.

GRILLED NEW YORK STRIP STEAK

Steps:

• Trim all excess fat off steaks to prevent flare ups.
• Preheat gas or charcoal grill to high heat. Approximatley 400 degrees.
• Place Steaks over direct heat for 1 1/2 minutes then turn 90 degrees -- do not turn the steaks over yet.
• After 1 1/2 minutes turn the steaks over and let cook for another 1 1/2 minutes, turn 90 degrees let cook for a final 1 1/2 minutes.
• Remove from grill, let rest for 3 to 5 minutes and serve.