How to cook on the grill and in the oven "New York" (steak)

"New York" - a steak with its characteristic stripes, which can seem like a product of a number of luxury. Undoubtedly, it is more expensive than cutlets and similar dishes, however their taste can not be compared.

Roasting of this steak is quite simple and fast. Coal grills give a better taste, although the gas grill is more convenient. The key to success in preparing a dish is to heat up a very strong fire before putting the steaks to fry so that a crust is immediately formed on the surface. How to cook steak "New York" at home?

Selection of meat

The ideal steak begins with the selection of high-quality meat. For the "New York" version, a piece of carcass is needed, which is cut out after the tenderloin is removed from the short loin. These steaks are tender, but slightly elastic, and they have a very rich taste. Choose a piece of meat with white patches of fat all over the surface. Avoid steaks that have wide stripes of yellow fat or rough texture. Meat should be cut into pieces at least 3 cm thick for frying.

Steak "New York" - recipe

People have great experience in cooking meat on fire - for thousands of years. The intense and direct heat of the open flame causes the beef to caramelize, which causes the crust to form on the surface.

When you start to kindle charcoal in charcoal grill or turn on the fire, wait a while - the grill should be very hot. When it gets very hot, place the steak on it. The cast-iron grate is the best choice for an even distribution of heat, although stainless steel grills are also good. "New York" - steak, which is cooked for 2 to 3 minutes. Then rotate them 90 degrees, without turning completely. Fry them for another 2 to 3 minutes, then turn them over. The cooking time may differ slightly, depending on the thickness of the steaks and the degree of readiness that you aspire to. Continue frying until the dish is cooked to your taste.

Condiments

Seasonings for a good steak "New York" completely depend on your preferences. Some people use nothing more than salt and pepper. In particular, for children this is the best choice. "New York" is a steak that can be marinated with soy sauce, garlic, chili, onion and so on. This dish is very popular in combination with fried mushrooms, onions or blue cheese.

Timing

Knowing how long the steak is cooked until ready, makes the task much easier. Nevertheless, such experience comes to perfection with practice.

Grills vary in terms of heat output, but in general, meat should be cooked for 3-4 minutes on each side to get a steak with blood. For medium roast it should be done for 4 to 5 minutes on each side. Fry the meat for 6 to 7 minutes on each side if you want a strong roast. Although half-baked meat can be tempting and mouth-watering, physicians recommend cooking steaks to an internal temperature of at least 60 degrees Celsius.

One way to determine the degree of readiness of meat is to press the middle of a piece with gripping tongs. The steak with blood will be very slightly squeezed, while on the fried it forms a dent. In case of doubt, remove the meat from the grill and make a small incision so you can be sure of the stage of its readiness. You can always put the steak back on the grill for a few more minutes, but once it's ready, you can not warm it up, otherwise you risk getting a hard product.

Can I cook it in the oven?

If you do not have the opportunity to cook on the grill, you can always do it in the oven. The sequence of actions in this case will be as follows:

• Preheat the oven to 200 degrees.
• Cut the specially selected meat into steaks 2.5 cm thick and grease them with olive oil. It will help create a caramel brown crust and prevent drying out.
• "New York" - steak, which you can grate any seasoning, if you use it. Garlic and large salt combine well with meat such as red pepper.
• Bake the steaks for 8 to 14 minutes or until they reach the desired temperature. The cooking time depends on the thickness of the pieces, as well as on your preference for the degree of roasting.
• Take the steaks out of the oven and let them "rest" for 10 minutes before serving. Do not cut them too early, or the juices will pour out onto the plate and the dish will become dry.