Gaucho Night, Simple Strip Steak

We had a long running party called “The Gaucho Barbecue” which came together when the Argentine Ambassador to the United States came over with beef and wine for a dinner.  When I say beef and wine, I am talking about amazing Argentine beef and wines from the Malbec region.  At the same time, I was starting routine travels to Spain and from both, I learned that when you serve a superior cut of beef you should let it stand alone and don’t crowd the plate with heavy starches.  It is a steak dinner not Thanksgiving so just serve grilled vegetables along with the steak and leave it at that.

The uncomplicated steak speaks to the quality of the meat.  I have long said your butcher is your best friend for quality cuts.  At the same time, I am a big fan of COSTCO meats as well, so it all depends on what you are cooking and the number of you are serving.   This cut is cut from the loin and is a muscle that doesn’t get much of a workout so it is tenter and flavorful.  It is a partial part of the t-bone, another favorite.

Since this is a pricy cut, why fill up on potatoes, just stick to the main event and serve some grilled veggies, perhaps some mushrooms sprinkled with parmesan, then whatever you have hand.  A big hit is just a side of roasted red peppers.

Ingredients 

  • 4 1 1/2 inch thick Prime New York strip steaks
  • Extra virgin olive oil
  • Kosher salt and freshly cracked black pepper
  • Malden salt
  • Extra virgin olive oil

Making it

  • Take the steaks out of the refrigerator 1 hour before serving then pat dry, rub with olive oil and liberally season with kosher salt and freshly cracked pepper
  • Turn the grill to high, cover for 15 minutes to get the grill red hot
  • Throw the steaks on and then grill according to your liking
    • Rare:  5 minutes then flip and cook for another 4 minutes, internal temperature should reach 135 degrees
    • Medium-Rare:  5 minutes then flip and cook for another 6 minutes, internal temperature should reach 140 degrees
    • Medium:  5 minutes then flip and cook for another 9 minutes, internal temperature should reach 140 degrees
    • Medium-well:  Perhaps you should go to Mcdonalds, they cook there burger thoroughly 
    • When the steaks are off the grill, tent with tinfoil and let rest for 5-7 minutes, cut with the grain, sprinkle olive oil, Malden salt, pepper and serve

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