Strip Steak Recipes, New York Steak, Kansas City Steak--They're All Lean and Healthy

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Strip steak qualifies for the US government designation as "lean" because one serving (3 1/2 ounces or 100 grams) contains less than 10 grams of total fat, 4 1/2 grams of saturated fat and 95 milligrams of cholesterol.

Remember, however, that grassfed strip steak is even leaner than "storebought" strip steak. It is leaner than New York strip or Kansas Ciry strip that you might order at a fine restaurant. Consequently, the strip steak recipes that you prepare in your own kitchen should have the temperature and cooking times reduced 25-50% as compared to the usual recipe.

The following strip steak recipes are suggested for grassfed beef.

Ingredients:

2 grassfed New York strip steaks
1 Tbsp salt
1 1/2 tsp pepper
4-6 crushed garlic cloves
Or 2 tsp garlic powder
2-3 Tbsp olive oil

Preparation:

Select grassfed steaks approximately 1" thick. Remove from refrigerator. Combine: crushed garlic, salt, pepper. Brush steaks with olive oil on both sides. Rub spices into meat. Let set at room temperature for about an hour. Place steaks on rack in a roasting pan. Turn heat in broiler compartment to low (about 170 degrees, if your range is equipped for it.) After about 15 minutes, turn steaks over. Remove when internal temperature on meat thermometer shows
135 degrees for rare
150 degrees for medium
160 degrees for well done

This recipe will also work for Kansas City strip steaks, strip steak, or club, T-bone, porterhouse, sirloin, and rib steak.

Preheat broiler. Read directions for your range to give best broiling results. All electric ranges call for broiling with door slightly ajar. In a gas range, broil with door closed. Remove outer skin and slash edges of fat in several places to prevent curling. Place chops on broiling rack so that the surface of meat is about 3 inches from heat. Follow broiling schedule for broiling time. Turn only once. Season before serving. Serve on very hot platter and hot plates.

Broiling Schedule (at thawed refrigerator temperature)

Grassfed Strip Steaks

Thickness-----Time per side
1"--------6 minutes--medium
1"--------7 minutes--well done
1 1/2"----9 minutes--medium
1 1/2"----11 minutes--well done
2"--------12 minutes--medium
2"--------15 minutes--well done

More strip steak recipes:

For thinner steak, about 1/2 to 3/4 inch thick.

Heat skillet. Rub piece of fat trimmed from meat over skillet, then remove. Brown steaks quickly on both sides. Cook over moderate heat until steaks are well browned, turning with tongs. Pour off excess fat. Use no cover or water. Season before serving. Serve on hot platter and hot plates.

Season steaks, dip in flour if desired, then brown in small amount of hot fat. Add a small amount of water or other liquid; cover and cook slowly on top of range or in a pre-heated 350 degrees F oven. Cook until fork tender, about 1/2 hour.




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