Cooking NY Strip Steak with bacon wrapped asparagus
Easy to make – awesome in taste. This cut has a solid spot in the Otto Wilde steak portfolio. The fat strip gives the meat even more aroma and the 1500°F Steak Grill delivers a crust to fall in love with. The sides are what differentiates this recipe from every ordinary NY Strip Steak meal: Bacon wrapped asparagus and grilled carrots take your grilling game to the next level.
Ingredients for four persons
- 4 New York Strip Steaks
- 1 Bunch green asparagus
- 1 Bunch carrots
- 10 Oz. bacon
- Olive oil
- Coarse sea salt
- Black pepper
Otto’s New York Strip Steak recipe
True story: The New York Strip Steak or Striploin Steak is actually the half-brother of the T-Bone Steak. You don’t believe that? Well, hear this: The T-Bone gets its name from the “T-shaped”-bone it comes with. On one side of the bone you find a fat strip just like on a strip steak. On the other side is the tenderloin filet. So, the T-Bone is basically two steaks in one. The tenderloin extends into the short loin from which the New York Strip is cut out of. And that is the reason why the T-Bone and the Strip Steak are considered half-brothers. If the bone is still attached to the strip, it is also called “Bone-in New York” or “Kansas City Strip”. No matter how you call it, though, its intense taste and firm bite is like an express ticket to steak heaven. In this recipe Otto shows you how easy it is to cook a Strip Steak the right way.
Cooking NY Strip Steak
Take the Beef Strip Steaks out of the fridge one hour before you plan on grilling and let them reach room temperature. Do not remove the fat strip! That would just ruin the taste.
Prepare carrots, asparagus and bacon
Peel the carrots and cut off both ends. Cook in salt water for 6 to 7 minutes. Afterwards, put them in cold or even iced water to make them firm to bite. Now, they’re ready for the grill!
Cut off the wooden ends and wrap the asparagus in bacon.
How to cook NY Strip Steaks
Preheat the Otto Grill onto 1500°F / 900°C for three minutes. That’s the kind of heat you need for the so-called “Maillard reaction”, which delivers an awesome crust to your steaks. Better keep the grid off the grill while preheating. This way you make sure that your steaks don’t get pre-cooked on the hot bars.
Grilling Strip Steaks
First of all grill the steaks at 1500°F / 900°C at Meat-O-Meter stage 1. Once they got a nice brown crust, flip them and give some heat to the other side, too. We recommend to enjoy the NY Strips medium or even medium rare. That’s why we wouldn’t grill it longer than two minutes each side. Use a meat thermometer for the precise determination of the core temperature. Depending on your desired cooking level let the steaks sit at the bottom of the grill with the burners turned off for a few more minutes. Learn more about the different cooking levels and how to achieve them on Otto’s Blog.
Take the NY Strip Steaks out of the grill and let them rest for three to five minutes tops. This way the meat juices will redistribute themselves within the meat again and won’t get lost during the carving part.
Grilled bacon wrapped asparagus
Use the resting period of the steaks to grill the bacon wrapped asparagus and carrots at a moderate temperature at Meat-O-Meter stage 4. As soon as the bacon is crispy and brownish turn the burners off and let the vegetables sit for a couple of minutes. Use a knife to test if the asparagus has already reached the desired texture. Subsequently, drizzle olive oil over the roasted asparagus with bacon and carrots and season to taste with salt and pepper.
Enjoy New York Strip Steak with a glass of wine
Carve the steaks across the grain and serve together with the bacon wrapped asparagus and grilled carrots. Otto recommends a tannin-rich red wine like a Cabernet Sauvignon or a Syrah with it. It complements the roast aromas of the grilled meat.