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Grade: High Choice
Aged: 30 Days
From: Mid-Western Corn Fed
A well marbled steak, cut from the short loin that bursts with beefy flavor. This popular steak is a perfect choice for an outdoor cookout with flavors and aromas that come to life on your grill. Seasoned lightly, cooked to medium-rare and your taste buds will be delighted with this classic cut of beef.
Cooking Times
Nutrition
Recipes
Total grilling time for a New York 12 ounce, 1” thick
Rare |
Medium-Rare |
Medium |
Medium-Well |
Well |
130 F |
140 F |
150 F |
160 F |
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Total Grill Time in Minutes |
5 to 6 |
7 to 9 |
10 to 12 |
13 to 14 |
Not Recommended |
Java Crusted New York Steak with Stout Glaze
Serves: 4 - Ready in 40 minutes
Ingredients:
1/2 cup ground coffee
1/2 cup black peppercorns, freshly cracked
1/4 cup packed dark brown sugar, plus 2 tablespoons
1/4 cup kosher salt
1/4 cup granulated garlic
1 1/2 tablespoons cayenne pepper
1 1/2 tablespoons paprika
4 Western Beef New York steaks
2 tablespoons olive oil
16 ounces stout dark beer
2 tablespoons unsalted butter, room temperature
Directions:
1. Preheat oven to 425 degrees F.
2. Combine coffee, peppercorns, 1/4 cup brown sugar, salt, garlic, cayenne pepper and paprika in a small bowl. Press firmly into steaks. Let steaks rest, covered, for 30 minutes at room temperature.
3. To cook, heat oil in a large saute pan until almost smoking. Add steaks and sear 1 to 2 minutes on each side. Do not overcrowd the pan. Use two pans if needed. Remove steaks to a baking dish and finish cooking in the oven until desired doneness, 3-5 minutes for medium-rare. Remove to a cutting board or platter and let rest 10 minutes before slicing.
4. Meanwhile, bring beer to a simmer in a small saucepan and reduce by about 1/3. Remove from the heat and whisk in the butter and 2 tablespoons brown sugar. After steaks have rested, pour any juices from the cutting board into the sauce, and sever with steaks.
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