Terrific! Bought two 1-lb New York strips & tried this out. My son ate 1 completely. My wife has been facing some health challenges & hadn't eaten today, so I fixed her a small plate. She finished it and asked "Is there any more steak left?" Really grateful for the taste enhancement this brought to the table. Thank you!
Once I learned how to do reverse sear on my smoker, I never looked back. It's a sure fire way to make sure I get the temps I want, right around 125 (for me), 130 (for the wife). 1 minute sear on the cast iron skillet in butter and perfection every time.
This is very similar to how I have made my steaks in the past but you have offered up a couple of differences for me to try which is adding pepper at the end and placing the steak on top of some butter as well as putting it on top while resting. Great video!
I just purchased a couple of your rubs at my local Sportsman's Warehouse! I am so glad they are offering your brand! I purchased your Beef rub and your sweet rub...I cant wait to try them on my Traeger! Thanks for having such an outstanding channel.
The dry brine technique is a new one on me. Thanks for the detailed explanation! I might have to try this out next time I splurge on beef! It’s been so long since I had NY strip steak! Yumm! And I won’t forget the finishing butter!
the absolute best steak i have ever had was a new york steak served at bristol farms, a sample in the store. they didnt even use charcoal or cast iron, just probably some non stick pan with butane. it was amazing.
this is great! I have a love/hate relationship with NY Strip - should be less tough than it turns out to be, and that I want it to be, no matter how careful I am.
Try a higher grade meat. On a new york steak it to me is one of the cuts where you can totally taste the difference in the quality. Cheaper ones seem to be tough. A prime grade or higher is like butter. Not sure what you were using but just a suggestion. Try from a butcher instead of a supermarket if that's where u were getting em from
I have always been a traditionalist I want that beef flavor but you have never steered me wrong Suz so tomorrow’s NY Strips will get some resting butter!! I will check back in with the results. 🤨
I get out of the Peterbilt, get chicken tenders, get back in the truck and the BBQ queen posts a video. This happens every time!! Lol Cheers from the great state of Arkansas !!
Again a great video from you. This is similiar to how I make steaks. But the resting butter is something I will have to try that. That seems to make the difference. 😊
Hi Susie, I'm hard of hearing and no matter how hard and often I replay the video, I can't make out what are the the herbs you put in the butter to make this recipe. Can you identify the herbs, please? Thanks in advance. EDIT: Hey, just found it on your website, it's fresh thyme leaves (I have tons of it!).
How hot was the grill? I thought you said 900 degrees. I don’t have a grill that can melt glass. lol Plus I’m thinking that the steak would just burst into flames 🔥 Please help 😊
I had to check the transcription because I thought I was hearing . 7:41 Look at the video at 5:01, you said “at 900 degrees the pepper will burn” You never did say what temperature that you heated the grill to . There is no way you are seriously heating your grill to 900° is there?
At my first chef job (1969) we did steaks with Cafe de Paris butter. It has a lot of ingredients including shallots, Anchovies and herbs. We rolled it in greaseproof paper and chilled it, then cut it into slices, and two slices were put onto the steak which melted in front of the customer. Amazing taste, try it, classic French cuisine accompaniment to New York Strip Steaks or Fillets..
❤❤ I just grilled 3 New York Strips & Two Ribeye's steaks!! Beautiful steaks!! I took a paper towel and paded them dry then I sprinked them with a salt 🧂...Then added blk pepper. I let them sit 4 two hours in the refrigerator and took them bk out...Room temp! I heated some butter 🧈 in microwave 4 15 seconds then i add garlic powder, Dale sauce, MCcork meat Tenderizer, beer and a splash of vinegar & it's so delicious 😋!! Let steaks sit until grill is nice and hot 🔥!! Grilling Time!! I 💙 beer 🍺 on my steaks. Gotta have salt n pepper, garlic ,Dale's sauce or mama aint happy. We like em Med-Med well around here too. We had two sides which was Seasoned Curly fries cooked in oven @ 450 degrees and with a small garden salad 🥗 with Ranch! Also to top it off...Grilld fresh cut pineapple slices!! Omg heaven!! Table was already set up! Hubby and kids were waiting to dig into those beautiful steaks! Dinner 🍽 was on the table 😋 early tonight. Kitchen is cleaned up and dishwasher will be running soon.. Now I'm watching this video about to pop! 😂😂😂 Wishing I had stopped eating sooner. I'm too full.
I don’t get it. This recipe is fantastic but there is one thing I don’t understand. Every video I watch says to cook a 1-inch steak 4-6 minutes a side. With every gas grill I have ever had that would result in a very well done steak. I do 2.5 minutes a side (1:15 seconds, rotate and cook for another 1:15 seconds), then flip and repeat for a total of 5 minutes at about 600 degrees. Then let it rest for 10 minutes and it comes out medium rare. I have found this 4-6 minute a side thing baffling for years. But this video recipe? THE BEST. Try it. You’ll never do it any other way (except maybe not for 4-6 minutes a side).
It's old and shows some growing pains, but you should check out the original video! Maybe you'll laugh! ruclips.net/video/ABRWTlbXbfQ/видео.html
Terrific! Bought two 1-lb New York strips & tried this out. My son ate 1 completely. My wife has been facing some health challenges & hadn't eaten today, so I fixed her a small plate. She finished it and asked "Is there any more steak left?" Really grateful for the taste enhancement this brought to the table. Thank you!
Hey brother I'm sorry your wife's not well...I pray the creator of our universe has mercy...
Once I learned how to do reverse sear on my smoker, I never looked back. It's a sure fire way to make sure I get the temps I want, right around 125 (for me), 130 (for the wife). 1 minute sear on the cast iron skillet in butter and perfection every time.
That's how you do it! And the thicker the steak the better this method tastes. But the dry brine is essential.
This is very similar to how I have made my steaks in the past but you have offered up a couple of differences for me to try which is adding pepper at the end and placing the steak on top of some butter as well as putting it on top while resting. Great video!
I love the don’t pepper before cooking tip!
Looks great. I love the idea of the resting butter. I’m trying it tonight!
Ok, fine. You've talked me into it! I'm trying this the next time I grill a steak! Looks delicious!
I just purchased a couple of your rubs at my local Sportsman's Warehouse! I am so glad they are offering your brand! I purchased your Beef rub and your sweet rub...I cant wait to try them on my Traeger! Thanks for having such an outstanding channel.
Recipe is awesome and so are you Susie! Thanks again!!!!
Thank you so much!!
I did this recipe tonight! Oh My Gosh! Nailed it and was the best NY Strip ever!
I love it when you say “resting butter” 😊
The dry brine technique is a new one on me. Thanks for the detailed explanation! I might have to try this out next time I splurge on beef! It’s been so long since I had NY strip steak! Yumm! And I won’t forget the finishing butter!
Always always always dry brine your steaks, once you do it makes such a difference.
She is great. It´s one of best videos I seen for a long time, great showing the brine technique. I have used that for at least 20 years :-)
Making this for an anniversary dinner tonight, pairing it with cheese fondue and broccoli florets. Can't wait!
Appreciate the hard work to bring us this content. Take care.
Hi-thanks for another great video. I've never tried the resting butter but will now.
Good tip on the pepper!
I am seeing that W sauce everywhere but my grocery store. I'm dying to try it.
Tried this yesterday. Turned out great !!
Can't wait to try
Just did this. Absolutely fantastic outcome!
I 💙 ur way of doing steaks girl!! That compound butter 🧈 fire 🔥
the absolute best steak i have ever had was a new york steak served at bristol farms, a sample in the store.
they didnt even use charcoal or cast iron, just probably some non stick pan with butane.
it was amazing.
I have been using your compound butter recipe for probably a year or more. So simple, so tasty. Thanks for making these videos. 🙏
Used it last night on a strip...yummsters!
Making this today! Thank you !
Thanks for the tips! Got some NY Strips on sale today so I found your video for some pointers so I don't mess them up, heheheh. 😋
Thanks for the "dry Brining" tip. I'll be doing it this way now.
BTW, Love your hair. 👍
Fo Sho gonna try that butter on my next steak cook!.
It's a game-changer!! Let me know what you think!
What temperature should the grill be set to?
I stumbled across this video. so, I'll know what to do when we get the grill set up.
That`s exactly the way i`ve been doing my steaks for many decades. ❤
Loved this vid!
this is great! I have a love/hate relationship with NY Strip - should be less tough than it turns out to be, and that I want it to be, no matter how careful I am.
Try a higher grade meat. On a new york steak it to me is one of the cuts where you can totally taste the difference in the quality. Cheaper ones seem to be tough. A prime grade or higher is like butter. Not sure what you were using but just a suggestion. Try from a butcher instead of a supermarket if that's where u were getting em from
I have always been a traditionalist I want that beef flavor but you have never steered me wrong Suz so tomorrow’s NY Strips will get some resting butter!! I will check back in with the results. 🤨
absolutely delicious
Yay Grill Yay !!!
Thank you enjoyed the info
Very Helpful!!!! Thank You!!!
I get out of the Peterbilt, get chicken tenders, get back in the truck and the BBQ queen posts a video. This happens every time!! Lol
Cheers from the great state of Arkansas !!
You ever make steaks in your truck? I'm always curious about how folks make meals in their semis
Love the video
Again a great video from you. This is similiar to how I make steaks. But the resting butter is something I will have to try that. That seems to make the difference. 😊
Great ideas.
I generally have not done NY Strip steak because I guess I never cooked it quite right. Thank you for this.
Nailed it !
Hi Susie, I'm hard of hearing and no matter how hard and often I replay the video, I can't make out what are the the herbs you put in the butter to make this recipe. Can you identify the herbs, please? Thanks in advance.
EDIT: Hey, just found it on your website, it's fresh thyme leaves (I have tons of it!).
Amazing resting butter recipe and bbq technique! HGH Nation fo life
What temperature do you set the grill at?
Do you ever cut against the grain at a bias ?
Not a fan of that gristle that's under the fatcap on striploins. I prefer ribeyes for that reason :)
I’m starving 🙋🏽♂️
Are you going to be selling your turkey package this thanksgiving. I missed it last year.
Yes! We're hoping to have it shipping by mid October!
@Heygrillhey thank you! I didn't see it on your site but I'll keep checking.
Grill temp of 900 degrees threw me off. Recipe is awesome and timing seems perfect. Shooting for 450 degrees on my Weber summit.
The hotter the better for a good seared crust. Then in-direct heat to bring up steak temperature to your liking
Cool it with the slow mo…lol great steak though!
Killer!👏👏
BONUS points for using the W sauce !
W Sauce is the best!
I would eat that steak every day 😋 😋😋
How hot was the grill?
I thought you said 900 degrees. I don’t have a grill that can melt glass. lol Plus I’m thinking that the steak would just burst into flames 🔥
Please help 😊
I sure did! It wasn't a mistake though. That's the surface temperature of the grill grates in that Searbox!!
I had to check the transcription because I thought I was hearing . 7:41 Look at the video at 5:01, you said “at 900 degrees the pepper will burn”
You never did say what temperature that you heated the grill to . There is no way you are seriously heating your grill to 900° is there?
It's grate temperature, not air temperature!
At my first chef job (1969) we did steaks with Cafe de Paris butter. It has a lot of ingredients including shallots, Anchovies and herbs. We rolled it in greaseproof paper and chilled it, then cut it into slices, and two slices were put onto the steak which melted in front of the customer. Amazing taste, try it, classic French cuisine accompaniment to New York Strip Steaks or Fillets..
Direct hard wood coal contact, Cowboy style is the best way.
900 degrees?
Surface temp of the grates, not the ambient in the grill!
@@Heygrillhey how do you get the grill grades to 900 degrees? But not ambient temp?
@@JimNapaCAmetal grates hold temperature better than air
Can we get a counter for every time she says "resting butter"?
It's an important step!! lol
❤❤ I just grilled 3 New York Strips & Two Ribeye's steaks!! Beautiful steaks!! I took a paper towel and paded them dry then I sprinked them with a salt 🧂...Then added blk pepper. I let them sit 4 two hours in the refrigerator and took them bk out...Room temp! I heated some butter 🧈 in microwave 4 15 seconds then i add garlic powder, Dale sauce, MCcork meat Tenderizer, beer and a splash of vinegar & it's so delicious 😋!! Let steaks sit until grill is nice and hot 🔥!! Grilling Time!! I 💙 beer 🍺 on my steaks. Gotta have salt n pepper, garlic ,Dale's sauce or mama aint happy. We like em Med-Med well around here too. We had two sides which was Seasoned Curly fries cooked in oven @ 450 degrees and with a small garden salad 🥗 with Ranch! Also to top it off...Grilld fresh cut pineapple slices!! Omg heaven!! Table was already set up! Hubby and kids were waiting to dig into those beautiful steaks!
Dinner 🍽 was on the table 😋 early tonight. Kitchen is cleaned up and dishwasher will be running soon..
Now I'm watching this video about to pop! 😂😂😂 Wishing I had stopped eating sooner. I'm too full.
I cook my strip steak in a pan on the stove with olive oil and butter. Much better than on a grill.
Lois delicious!
I grill NY strip this way only.
HGH nation!!!!
900 degrees!! No way. The steaks would be charcoal.
Pretty sure Ruth's Chris uses an 1800 degree broiler
Grate temp, not ambient temp.
Yea, I was wondering about that as well. What is her grill temperature?
I don’t get it. This recipe is fantastic but there is one thing I don’t understand. Every video I watch says to cook a 1-inch steak 4-6 minutes a side. With every gas grill I have ever had that would result in a very well done steak. I do 2.5 minutes a side (1:15 seconds, rotate and cook for another 1:15 seconds), then flip and repeat for a total of 5 minutes at about 600 degrees. Then let it rest for 10 minutes and it comes out medium rare. I have found this 4-6 minute a side thing baffling for years. But this video recipe? THE BEST. Try it. You’ll never do it any other way (except maybe not for 4-6 minutes a side).
I am sure all the comments is the reason it was featured so much by youtube, LOL
Question. What is everyone? CROSS MARKS OR CRUST ON STEAKS? Me, hash marks
I think hash marks make an amazing presentation, but I really like the sear you can get from a cast iron!
@@Heygrillhey I use grill grates all the time for me👍👍
Why does that look more like a pork chop?
Don't buy end cut strips. Better butcers shouldn't even sell them.
Resting butter😂
Hi Sweetheart 😊❤❤
@Heygrillhey0 what I win ?
Everything looks great .... until you add the garlic. So bad to do that to a steak.
Nah. Garlic is great on steak. There's no rules here.
Too much zooming in and slow motion shots. Prefer the older and simpler videos.
Now one would think anyone with long hair would surely know to pin that hair up. Ewe.
@heygrillhey can I send you my cookbook as a gift! :)
You say… “the grill is pre-heated more than once…. What temp? Makes big difference based on temp”
How HOT is your grill.. great video… but you just say “put your steaks on the HOT grill”. Is it 400? 600 degrees?
As hot as it will go!