When it comes to grilling…we make a good team. I make the rest of the meal, and hubby Fred grills the steaks. After the big WIN at Purdue, we went back to Nick’s house for dinner.
While the little girls played, we gave Nick and his wife Sarah some time to visit with our other son, Aaron who made the trip from Iowa to visit Nick’s family and to attend the game with us. (We really missed Aaron’s wife and four little ones who couldn’t make this trip.)
I made a salad, roasted Brussels sprouts and baked potatoes…and Fred grilled New York Strip steaks for all of us. Here’s how we do them:
NEW YORK STRIP STEAKS
 |
| Steaks from Fareway…THE BEST! |
Dry the steaks with paper towels. Liberally salt and pepper the steaks and refrigerate for several hours (if you have time).
COOKING TIP:
Remove steaks from the refrigerator about one hour before grilling to allow the meat to return to room temperature.
Preheat grill for at least 5-10 minutes. For 1 inch thick steaks Fred grills 7 minutes on one side, flips them and grills another 4 minutes for medium doneness.
COOKING TIP:
Remove steaks from the grill and wrap in tin foil for at least 5-10 minutes to “rest” to allow juices in the meat to redistribute. THIS STEP IS VERY IMPORTANT. Just remember to remove your steaks from the grill BEFORE they reach the doneness you like, since they will continue to cook while resting…usually about another ten degrees or so. (You will be amazed at how much more tender and juicy your steaks will be if you allow them to “rest” before you cut into them.)
A post-season bowl-earning Hawkeye win against Purdue…and great steaks to share. An AWESOME day all around. (Now we hope the BOWL game turns out to be in FLORIDA!)
Leave a Reply