If you are planning on hosting a dinner party try using as the featured menu item some well-marbled New York strip loin sirloins. The menu is bound to please, but you should also consider what beverages you plan to serve with your delicious main course. If you are considering serving cocktails we recommend trying Manhattan drinks. The combo is sure to please, as the distinctive flavor of the Manhattan cocktail complements, but doesn’t overpower this flavorful cut. Here are some recommendations to get you started:
Recommendations on how to grill New York Strip loins:
More tender cuts don’t require much prep work. Of course you can marinade a New York strip loin and achieve a phenomenal result. You don’t have to though; you can alternately try a dry rub instead and get great results.
Temperature, temperature, temperature…
Always preheat your BBQ on high for at least 10 minutes with a closed lid. You want to bring the temperature up to a high heat. Brush your grill with olive oil, and sear your meat at the high temperature before adjusting the temperature. Searing traps juices and prevents the meat from sticking to the grill. Flavor will be is enhanced too! A strip loin cut thinly can be cooked quickly using high heat only. But, you will always be lowering the temperature or moving the meat to a cooler area of your grill after seared to ensure proper cooking throughout without drying the outsides of the meat.
Don’t pierce the meet with a fork! Use tongs
Don’t over work the meat
Flipping your steaks frequently encourages sticking and does nothing to add flavor to your meat. You want to only flip your steaks a maximum of three times. This is only if you are aiming to achieve the nice cross markings you find in high end steak houses.
Direct vs. indirect heat
Direct heat is essentially broiling and is the most common method used by people grilling. That is, food is cooked directly over the heat source. This method is essential to sear meat and to cook steaks, chops, kabobs, burgers, sausages and vegetables.
Indirect heat uses the ambient heat of the barbeque and the results are similar to roasting in an oven. To grill indirectly, preheat the grill with all burners then turn off the flame beneath were you plan to finish cooking your meat on the barbecue.
When is it done?
For beef steaks, you should aim to achieve rare or medium-rare (145F) for the most flavor and juiciest results. Medium is the maximum you will ever want to cooked beef. Don’t wreck those fabulous steaks you bought by over cooking them! An instant read thermometer is ideal for confirming temperature, but you can also use the touch method. If you want a rare steak let your left hand hang loose in front of you. Using your right index finger, poke into the fleshy party of your left hand between your index finger and thumb. This is how a steak cooked rare should feel to the touch. For medium rare spread out your fingers and poke the same spot with your right index finger. You’ll see that it is firmer and a little springy to the touch. This is how a steak cooked medium-rare will feel. For medium you can make a fist with your left hand. Press the same point on your hand and it should feel firm and only give a little.
Let your steaks rest for 5 minutes and add butter.
The biggest mistake most people make is cutting into a piece of beef after it comes off the grill. Let it sit for 5 minutes or all the juices will run out as soon as you cut into it. Also if you have wondered why a steak house seems to get better results than you can achieve at home one of the main differences is they cover there steaks with tons of butter. Try it and you will never go back!
Don’t forget the Manhattan Drink recipe
For a great Manhattan cocktail recipe check out ManhattanDrink.net to see how to make perfect Manhattans to serve with your steaks. Have one for us and have a successful dinner party.