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From the lens How to Cook a New York Strip Steak.

Looking for healthy cooking alternatives? Check out this halogen oven for information on an amazing cooking device you can use for all kinds of foods.

I'd love to hear how your New York Strip Steak turns out and don't hesitate to share your favorite marinades and rubs!

  • biggking May 28, 2012 @ 2:28 am | delete
    Which steak takes the longest to cook?
  • unqedomain May 25, 2012 @ 8:13 pm | delete
    Thank you for sharing on how to cook a delicious steak!!!
  • OliviaDaughter May 24, 2012 @ 5:28 pm | delete
    Really good lense. I voted for your lense in the Quest challenge. Good luck.
  • sittonbull May 24, 2012 @ 12:10 pm | delete
    Been wanting some rub recipes and these look good. This is the way to enjoy a good steak and changes the whole culinary paradigm when done right. Great job on this lens!
  • Michey May 24, 2012 @ 10:29 am | delete
    Hi! Being a born lioness, I love steaks... LOL Thanks for recipes...
    they are awesome! Blessings!
  • jakealoo May 20, 2012 @ 10:18 pm | delete
    Awsome lens and awesome recipe. This has got me hungry now, I'm literally going to make something to eat. :)
  • Jessica May 20, 2012 @ 11:46 am | delete
    Nice lens! Now you've made me hungry. It's a sunny day today, maybe I'll bbq outside.
  • miauw99 May 18, 2012 @ 8:14 pm | delete
    steak is the yummiest food ever, your lens make me hungry.
  • Mystico May 12, 2012 @ 2:13 pm | delete
    Wonderful lens, and some nice recipes, too. Now ... where's that charcoal!
  • KaraHara May 9, 2012 @ 11:19 pm | delete
    Thanks for the great and delicious recipe....
  • Jamecl Apr 29, 2012 @ 12:34 am | delete
    Great recipes, thanks!
  • IMHustle Apr 23, 2012 @ 12:46 am | delete
    Hey Sojourn I'm a fan of flat iron steaks, but the recipes presented in this how to cook a NY strip steak lens are mouth watering to say the least! Great job :)
  • LubosLabik Apr 18, 2012 @ 5:11 pm | delete
    Steak looks great. Good work on this lens :)
  • RachelDillin Apr 13, 2012 @ 7:49 pm | delete
    Great work here, you've given me some great recipes to use for my steaks in the future...yum!
  • sockii Apr 13, 2012 @ 5:42 pm | delete
    Great lens. I have a couple NY Strip steaks out warming up to cook for dinner tonight, and I'm always looking for inspiration and new ideas.
  • Mark Tolley Apr 7, 2012 @ 1:04 pm | delete
    Thank you, I have not cooked a NY Strip steak yet, as my favorites are sirloin, and ribeye, These i usually sear over high heat on the stove for about 30 seconds per side, then into the oven, does 4 minutes to seer seems long?

    A second note.. cooking on the grill you can use soaked hickory chips on the coals, or liquid smoke to get that hickory flavor when cooking in the oven.

    Coarse salt will not break down like table salt, and fresh ground black pepper gives a nice spice to the sear, without making the steak to salty or spicy.
  • UdeyJohnson Apr 6, 2012 @ 12:28 pm | delete
    Great lens. And I'm a vegan - so you know it must be good if I read it. ;
  • cold0911 Mar 27, 2012 @ 10:06 pm | delete
    These looks so amazing!
  • Lindathebaker Mar 18, 2012 @ 4:03 pm | delete
    Thank you! I'm making my first steak tonight for a lover. I chose two cuts of NY strip and I will lightly season with coarse salt and cracked black pepper. I also made squeres of zucchini, mushroom, garlic, red pepper, shrimp and shallots to grill. Served with a baked potato and cesar salad. Maybe I'll get those three little words as a thank you! Great info, thanks again.
  • howtop10 Mar 17, 2012 @ 6:32 pm | delete
    Makes me want to have some steak tonight. Thanks for the info on the lens.
  • MelonyVaughan Mar 12, 2012 @ 12:21 pm | delete
    Yummy! It's definitely my kind of steak.
  • WorldWide101 Mar 5, 2012 @ 5:45 pm | delete
    Love the New york steak!
    Great Lens
  • TenPoundTenor Feb 18, 2012 @ 12:12 pm | delete
    I love using Mr. Yoshida's Teriyaki Marinade. It makes a good dipping sauce as well.
  • Pangionedevelopers Feb 8, 2012 @ 7:09 pm | delete
    just had a New York strip steak last night...In NYC
    Homestead in the village
    great info here
  • charmilbrettdotcom Feb 5, 2012 @ 2:11 pm | delete
    yummmmm
  • tebor79 Jan 31, 2012 @ 6:35 pm | delete
    thanks FOR THE LESSON ON ny STRIPS.
  • Joanie Kidd Jan 28, 2012 @ 9:39 am | delete
    For a very simple Bourban street steak,I put my strip steaks in a casserole dish,pour 3 cups of bouban over steaks and marinate for a few hours.I then sprinkle one side with brown sugar and sear(sugar side down) on the hot grill for 5 mins,flip and cook for 4 more mins(for rare/med-rare).
  • Tolovaj Jan 10, 2012 @ 3:24 am | delete
    Preparing a steak just right is most demanding task in kitchen. I can cook pretty well, but i learned few tricks from this lens. Never thought about sequence of adding oil and herbs, for example... Thank you!
  • lilPinkfairy288 Jan 8, 2012 @ 3:33 am | delete
    This steak looks delicious. Got to give this a try.
  • JoshK47 Dec 9, 2011 @ 9:43 am | delete
    What an excellent, well-thought-out lens - certainly enough to make me quite hungry. Blessed by a SquidAngel!
  • ScottiesRock Dec 7, 2011 @ 12:01 am | delete
    Everything looks Yummy! I am a Steakhouse lover as well.
  • TheAustraliaDebate Dec 1, 2011 @ 2:24 am | delete
    Just makes me hungry reading this.
  • love4randomness Dec 1, 2011 @ 1:36 am | delete
    New York strip steak is my favorite!
  • David_Lidia Nov 22, 2011 @ 10:10 pm | delete
    I'm originally from Texas - born on a ranch. I've been using this marinade for 40 years. This marinade works well for 1 or 2 steaks.

    1 Cup of Kikkoman Soy Sauce (Do NOT substitute another brand).
    2 Tablespoons of Grandmothers Molasses (Unsulphered, yellow label).
    1 Large clove of garlic finely chopped.
    1/2 Teaspoon of Liquid Smoke (optional).

    Mix the marinade well and pour into a 1 gallon freezer bag. Place steaks inside bag and shake to cover. Place steak inside refrigerator for 6 hours. To insure proper marination I suggest you turn the freezer bag once per hour.

    Remove steak from refrigerator and let it sit till it comes to room temperature. Using a grill, make it as hot as possible for 10 to 15 minutes before placing the steak on it. Place the steak on the grill at a 45 degree angle for 1 minute. Rotate 45 degrees in an opposite direction and sear for 1 minute. Flip the steak over and do the same. Total time for hot searing should be 2 minutes per side.

    Move steak to the cool side of the grill to finish cooking to your desired doneness. Please note that a good steak should be seared to retain the juices and provide a crunchy outside crust. Using this marinade and searing as I've described will give a marvelous taste because the molasses will be caramelized in the searing process.
  • Sojourn Nov 23, 2011 @ 9:15 am | delete
    I bet the soy sauce and the liquid smoke combine really well with the sweet flavor of the molasses. It sounds incredible! Thanks for the recipe! (Texans do a lot of things well and I know steak is one of them!) ;)
  • David Lidia Nov 22, 2011 @ 10:08 pm | delete
    I'm originally from Texas - born on a ranch. I've been using this marinade for 40 years. This marinade works well for 1 or 2 steaks.

    1 Cup of Kikkoman Soy Sauce (Do NOT substitute another brand).
    2 Tablespoons of Grandmothers Molasses (Unsulphered, yellow label).
    1 Large clove of garlic finely chopped.
    1/2 Teaspoon of Liquid Smoke (optional).

    Mix the marinade well and pour into a 1 gallon freezer bag. Place steaks inside bag and shake to cover. Place steak inside refrigerator for 6 hours. To insure proper marination I suggest you turn the freezer bag once per hour.

    Remove steak from refrigerator and let it sit till it comes to room temperature. Using a grill, make it as hot as possible for 10 to 15 minutes before placing the steak on it. Place the steak on the grill at a 45 degree angle for 1 minute. Rotate 45 degrees in an opposite direction and sear for 1 minute. Flip the steak over and do the same. Total time for hot searing should be 2 minutes per side.

    Move steak to the cool side of the grill to finish cooking to your desired doneness. Please note that a good steak should be seared to retain the juices and provide a crunchy outside crust. Using this marinade and searing as I've described will give a marvelous taste because the molasses will be caramelized in the searing process.
  • Ronlove Nov 21, 2011 @ 7:57 am | delete
    Wow! Very Good!
  • crispycalamari Nov 20, 2011 @ 9:35 am | delete
    SALIVATING!!! :D

    Thanks
    (Dave)
  • FitVision Nov 16, 2011 @ 5:44 am | delete
    I love a new york strip! Definitely going to use some of the tips I learned here the next time I cook one!
  • gonzalezdenise Nov 14, 2011 @ 5:49 am | delete
    I love the recipes. My daughter and I will have a steak tonight.
  • LeCordonDude Oct 31, 2011 @ 10:32 pm | delete
    mmmmm mmmmmm!!! I'm gonna go thaw out New York Strip for me and a Ribeye for the Lady, you messed my mind up!!! :0)
  • HuntAndFishGuides Oct 28, 2011 @ 10:41 am | delete
    I've always steered away from trying the New York Strip and instead opted for the ribeye, but after reading your lens, I think I'm going to give it a try this weekend. Sounds great!
  • Nicole Oct 20, 2011 @ 9:53 pm | delete
    I have never had a N.Y. Strip until tonight. I wasn't sure how to even prepare one or cook one until I found this link. I used the super simple dry rub and followed your directions on how to cook one. It was amazing and I have to say the best tasting steak I have ever had. Thanks so much for sharing your recipes and cooking tips. If it wasn't for this link I'm not sure that it would have turned out so great. Thanks again.
  • Sojourn Oct 21, 2011 @ 4:45 pm | delete
    So glad you liked it! This is still exactly how I do my steaks. My husband used to laugh at me for going from the pan to the oven but now he does it the same way. Now, no matter who cooks the steaks turn out well!
  • cffutah Oct 5, 2011 @ 6:07 pm | delete
    great lens, anything about beef has my vote! If you also like to browse lens as I do, mine has a great educational topic with poll questions for my readers to enjoy.
  • Terry Gail Oct 5, 2011 @ 2:11 pm | delete
    A liberal covering of herb de provence after a light olive oil coating and a dash of fresh ground sea salt and fresh ground pepper on a thick new york strip grilled just under medium is the most delicious food I've ever eaten. And...I really have never liked steak.
  • Ohohdon Oct 3, 2011 @ 6:25 am | delete
    Ok, now I'm really hungry. Nothing beats a properly cooked slab of red meat. There isn't a vegetarian bone in my body.

    I like using dry rubs for my steaks. Normally, I purchase rubs that sound good, but I'm looking forward to trying the sweet and spicy rub from your recipe.
  • greenearthy Sep 29, 2011 @ 11:57 am | delete
    Man this steak looks good i will use the beer and soy merinade for bbq part y this weekend. Great lense!
  • ChrisGray Sep 17, 2011 @ 5:19 am | delete
    I'm starving now!!!
  • whiteskyline Sep 14, 2011 @ 12:42 am | delete
    Mine is a variation that I mix with my own spices, a nice dry rub, similar to some Paul Prudhomme recipes, though you have some delicious sounding marinades.
  • APackageAtTheDoor Sep 13, 2011 @ 12:03 am | delete
    Very nice lens. Great job!
  • Kevin Sep 4, 2011 @ 5:41 pm | delete
    Hi! Just a heads up, on a Gas stove, 5 minutes searing on each side is too much. I realized I get away with 2-3 minutes on high, tops. 4 minutes burned the bottom :-/

    Still tastes good, though!! :)
  • moonlitta Sep 4, 2011 @ 9:10 am | delete
    Nothing is better than a well done steak:)
  • Performancecars Aug 28, 2011 @ 1:16 pm | delete
    i will def be trying some of these out great lens
  • unqedomain Aug 26, 2011 @ 6:39 pm | delete
    My husband love steak as I read the lens it made hungry. Thank you for sharing the technique!!!
  • chuck_littleton Aug 11, 2011 @ 9:45 pm | delete
    I just had my steak and wanted to say thanks! I followed your directions exactly and made the pepper/parsley steak rub. It was awesome! And you're right, when searing with the lid down only 4 minutes per side is needed, and then 2 minutes per side on lower heat. Good stuff!
  • Sojourn Aug 12, 2011 @ 1:59 am | delete
    Chuck - So glad you liked it! Pretty amazing how well you can do a steak at home, after all, isn't it? ;)
  • humzayunas Aug 10, 2011 @ 8:15 am | delete
    Really a very good way of cooking newyork strip i like it
  • 40kTerrain Jul 28, 2011 @ 4:34 pm | delete
    Great lens! Love the use of borders and shading. Good topic, too. New York strip is definitely the real King of Steaks.
  • LauraMarie Jul 26, 2011 @ 6:37 am | delete
    Sounds yummy!! I would like one of these right now :)
  • allcutestuff Jul 23, 2011 @ 1:12 am | delete
    I'll try that steak rub recipe
  • GastroStu Jul 18, 2011 @ 9:27 am | delete
    Awesome lens. When I last visited the US eleven years ago I had a New York Strip in a steakhouse in Florida, best steak I've ever eaten!
  • gogolf162 Jul 16, 2011 @ 2:11 pm | delete
    Great recipes. I love steak.
  • CalamariFritti Jul 14, 2011 @ 10:29 am | delete
    Great lens! I love steak and very rarely manage to pull off a decent one at home. I'll be sure to give these tips a shot.
  • theonlineanswer Jul 6, 2011 @ 9:23 pm | delete
    Very pretty lens. Did you use other ways to create it beyond the normal modules?
  • miaponzo Jun 27, 2011 @ 2:37 pm | delete
    I have never really thought of marinading my steak!
  • Debbie Jun 23, 2011 @ 2:45 pm | delete
    On our honeymoon we visited my husbands Uncle in Florida. He made the most FANTASTIC New York Strip steaks for dinner. I've never had one out that was better.
    I got his marinade recipe and we have enjoyed it for years.

    For 2 New York Steaks:

    2 TBSP Olive Oil
    1 Clove Garlic, Minced
    1/4 Cup Teriyaki Sauce
    1 Med. Onion, Sliced thick
    2 TBSP Unsalted Butter
    Ground Black Pepper and Salt to taste

    Place Oil and Teriyaki in Zip Lok Bag
    Add Minced Garlic, seal and shake.
    Add Onions and Steaks, seal and shake
    to coat well.
    Marinate in fridge for at least 6 hours
    turning occasionally.
    Let bag stand out for an hour before cooking.
    Sprinkle meat with Salt & Pepper just before cooking.
    Cook Steaks to your liking on a HOT grill.
    While steaks are cooking, melt Butter in a medium pan,
    and sautee onions from marinade until soft.
    Serve Onions over grilled steak.
  • AsianMarketplace Jun 17, 2011 @ 8:26 am | delete
    Your lens making me head to a fine steakhouse now!
  • QuinnWolf Jun 6, 2011 @ 4:27 pm | delete
    Excellent ideas. I used to like the filet cut but these days I love a good strip steak.
  • pimbels May 29, 2011 @ 5:26 am | delete
    Mouthwatering. Great lens. I have bookmarked it to come back again. Thank you.
  • UKGhostwriter May 19, 2011 @ 1:50 pm | delete
    Excellent lens! - well done!
  • sushilkin May 16, 2011 @ 9:23 am | delete
    Thanks for sharing nice stuff on squidoo!!
  • john May 12, 2011 @ 12:43 am | delete
    Also on a sandwich mix gray mustard and mayo/salt and pepper to top, grilled onions, and some cheese.
  • uzbekistan-tours May 9, 2011 @ 5:27 pm | delete
    wow so YUMMY!!!!
  • skier_chick May 4, 2011 @ 10:08 am | delete
    Great lens! I'm a terrible cook, and I never know what to do with steak when its too cold to grill. Thanks.
  • asteria Apr 25, 2011 @ 9:13 pm | delete
    whoa, I like your stuff. Have you tried taco casseroles?
  • Wedding_Mom Apr 25, 2011 @ 2:17 am | delete
    My family and I just love a good steak. Good heavens this is just a great and yummy lens! Do post more recipes if you still have more, you've been such a help. I'll be trying your New York Strip Steak next weekend.
  • valsquidoo Apr 19, 2011 @ 10:36 pm | delete
    Yum! yum! yum!
  • mattseefood Apr 19, 2011 @ 9:57 pm | delete
    YUMMY! I love eattttiiing stuff :) Great lens!
  • bkarsono Apr 13, 2011 @ 9:39 pm | delete
    Great stuff. Love this lens. Thanks for sharing
  • Eric Apr 10, 2011 @ 10:20 pm | delete
    Threw a steak on my grill tonight. Added some mesquite wood chips to the grill and covered the grill. Turned out great. Still nice and tender, but really smoky. Put some smoked sea salt and some Butt Rub on it and it was fantastic.
  • sorana Apr 3, 2011 @ 8:09 am | delete
    Great lens and the recipes look absolutely delicious. A very well deserved Purple Star.
  • nightbear Apr 1, 2011 @ 10:14 pm | delete
    Gorgeous Lens. My favorite steak. Blessed from the Squid Angel April Fools Tour Bus.
  • reecelfc8 Mar 30, 2011 @ 3:11 pm | delete
    thats dinner sorted
  • fashionality Mar 7, 2011 @ 12:07 am | delete
    Very tasty-looking advice.
  • Mrs. Char Crust Feb 27, 2011 @ 2:54 pm | delete
    Thanks so much calling our dry rub seasoning, Char Crust® "the best steak rub"! As you mentioned, it did originate in our family's Chicago steakhouse in 1957, and we still manufacture everything ourselves. BTW, I followed your link to Carolina Sauce Company and noticed that they have some incorrect info on our ingredients. We no longer use hydrolyzed soy and corn protein, and our first ingredient is roasted garlic, then wheat, spices, salt, sugar, etc. The garlic and spices combined make up most of this rub. You can visit our site charcrust.com for recipes and more.
  • Sojourn Feb 27, 2011 @ 3:20 pm | delete
    I'm completely honored that you found the page and took the time to comment! I'll add the note about the ingredients of your rub to the body of the page. Wonderful rub and recipes! Sincerely, Erica
  • greenkat Feb 26, 2011 @ 12:42 pm | delete
    Especially loved the dry rub recipes
  • jackiebolen Feb 18, 2011 @ 6:08 pm | delete
    Mmmm....so delicious! I need to go buy a steak now.
  • charmaine spears-young Feb 15, 2011 @ 11:08 am | delete
    Thanksfr all the great suggesions for my steak I will try one out tonight and hopefully get a thumbs up from my sons tonight
  • raosrinivas Feb 14, 2011 @ 11:54 am | delete
    A beautiful lens it is. And useful data. I love it. Thanks for sharing.
  • Dei9dre Feb 14, 2011 @ 11:26 am | delete
    thanks for the help trying to make my husband new york strip for Valentinesdinner tonight and don'treally have any seasonings but sal,t pepper and garlic salt.. any suggestions?
  • Sojourn Feb 14, 2011 @ 1:19 pm | delete
    Dei9dre - that's really all you need for New York strip! Just use the salt and pepper and follow the instructions above and it should taste wonderful. The flavors of the NY strip steak shine with very little enhancement. That's how I do mine. If you want, drizzle a little melted butter over the top when you pull them out of the oven. Happy Valentine's Day!
  • hershel01 Feb 12, 2011 @ 5:24 am | delete
    Well it is morning and now all I want is to eat a steak, which I do not have, but you made me hungry for one, great lens and lots of helpful tips.
  • jojokaya Jan 26, 2011 @ 12:35 pm | delete
    Delicious...
  • kimark421 Jan 19, 2011 @ 9:31 am | delete
    Very nice. It looks like I will be grilling tonight in the middle of a snow storm. Oh well...it's worth it!
  • FoxMusic Jan 16, 2011 @ 6:05 pm | delete
    A Very Delicious Lens on Cooking Strip Steaks Thank You!!
  • Barbara Weaver Jan 15, 2011 @ 3:04 pm | delete
    I have a question, If you use a marinade, do you still rub it with oil first?
  • Sojourn Jan 15, 2011 @ 8:01 pm | delete
    Barbara - No, you can skip that step if you're using a marinade. Marinades include some form of oil and some form of an acidic ingredient so the oil part is covered with the marinade itself. ;)
  • Jan 13, 2011 @ 4:10 am | delete
    Wow, i love steak!! great pictures, it made me hungry.
  • Blessedmombygrace Jan 5, 2011 @ 7:17 pm | delete
    Great lens, beautiful presentation and helpful tips!
  • scar4 Dec 31, 2010 @ 2:15 am | delete
    My water is watering, I feel hungry now. please serve me with large NY strip steak, lol, lol.
  • Momsbusy247 Dec 22, 2010 @ 3:44 pm | delete
    I did not know you were supposed to let the steak get to room temp before cooking!!! Wow, what great information, thank you. Now my mouth is watering for a steak!
  • Ryan-Brower Dec 21, 2010 @ 4:37 pm | delete
    Salt, pepper, and, once in a blue moon, garlic powder. I didn't know the finger poke test to tell how young the animal was, thanks!

    Please don't marinate a good NY strip..
  • Sojourn Dec 22, 2010 @ 12:46 am | delete
    Ryan - LOL! I don't but some folks just prefer to do so. ;) Checked out your blog, your background and some of your recipes. Great tips and I can't wait to try some out! Thanks!
  • hotbrain Dec 18, 2010 @ 12:36 am | delete
    Awesome lens on cooking steak! I also am inspired to find out how to cook things at home :) Angel blessed :)
  • Mrmakingusmile Dec 7, 2010 @ 7:29 pm | delete
    Very well done. Serve it up now! Thanks for making me smile.
  • winelove Dec 4, 2010 @ 6:29 pm | delete
    This is a useful lens. With an expensive cut of meat, you don't want to ruin it by not cooking it correctly!
  • CrazyforCollecting Dec 3, 2010 @ 9:00 pm | delete
    Beautiful lens. I love steak.
  • CrazyforCollecting Dec 3, 2010 @ 8:58 pm | delete
    What a beautiful lens! I want to try that beer and lime marinade.
  • brittzy Nov 18, 2010 @ 11:02 pm | delete
    this is making my mouth water!!
  • Joe Nov 15, 2010 @ 6:58 pm | delete
    All i have to say about cooking meat is KITCHEN BOUQUET! No matter what u do you will never get your meat to brown the way it would have with kitchen bouquet. I like to put my spice blend on my steaks n let em sit in the fridge for 3-7days before i cook them. rub a good amount of kitchen bouquet on while they r getting to room temp about a half hr before cooking is good. brown your roasts this way too. i havnt tried it on pork yet but i cant wait. also put it on your burgers...oh my god. you will never leave your grill and the meat market again. there is no spice as important as kitchen bouquet when it comes to cooking cows. i would throw all the other ones in the trash if i could only keep one. marinades are worthless. kitchen bouquet and steak spices if you are willing to go the extra mile.
  • Sojourn Nov 16, 2010 @ 8:00 am | delete
    This stuff: http://www.amazon.com/gp/product/B001GHYO5I?ie=UTF8&tag=hotocoaneyost-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B001GHYO5I? I haven't heard of it before but it looks like it has good reviews. I'll have to give it a try. Thanks!
  • jgelien Nov 13, 2010 @ 9:26 pm | delete
    This looks so delicious! I really love steak. I want to try some of these rubs and marinades. Thanks for including all the recipes.
  • MirandaBrooks Nov 2, 2010 @ 5:58 pm | delete
    Those look soooo good, I'm definatley going to try it!
  • Nenkai Oct 28, 2010 @ 7:28 pm | delete
    There's nothing more delicious than a fabulous steak, and you have created the most beautiful lens that has me salivating.
  • KathyMcGraw Oct 23, 2010 @ 10:14 pm | delete
    Hi Erica...I remember some of your lenses when I only had 10 lenses made. This was one of the ones you used in your lessons that even now we send new squids to. I sure wish you would come to the group sometimes even if just to say hi :) Anyway, it looks like I never clicked the like button...so while giving this a well deserved Blessing I rectified that too :)
  • ZablonMukuba Oct 16, 2010 @ 1:41 am | delete
    nice lens, i am going to use your recipe
  • Wooden-Crosses Oct 7, 2010 @ 12:06 pm | delete
    I don't know if i'ts because I'm a bit hungry or what... But I love this lens :) Very nice steak pictures are recipe.. Enjoy the thumbs up :)
  • brittzy Oct 6, 2010 @ 6:49 pm | delete
    very nice lens! there's great information on here and it is displayed beautifully!
  • Sami4u Oct 4, 2010 @ 2:48 am | delete
    Hi,

    These pictures are making me hungry. Nothing better then a well aged Steak.
  • Sep 26, 2010 @ 3:08 am | delete
    steak is my favourite food
  • reasonablerobinson Sep 24, 2010 @ 4:09 am | delete
    Whenever I visit the USA this has to be one of my favourites
  • martialartstraining Jul 22, 2010 @ 3:56 pm | delete
    Im a big fan of a good steak, and those rubs and marinades sound great. Thank you for putting them in this lens.
  • Johnny Johnson Jul 15, 2010 @ 10:09 am | delete
    I always oil my bbq before cooking anything on it, have done for 20 years. I've cooked in steakhouses too and the grill is always kept oiled, that's the best way to maintain it for years and to keep it clean.
    I use a rub that's simple, basically brown sugar, kosher salt, black pepper, paprika...and rub it into the steak with a little bit of deli mustard. The mustard does not come through with a mustard taste in the steak. It's magically delicious.
  • Erica Jul 15, 2010 @ 11:47 am | delete
    Johnny - the rub recipe sounds excellent! It's amazing how many different ways you can flavor up a steak for the grill. Thanks so much for the tips! Much appreciated :)
  • Mike T Nov 21, 2010 @ 5:18 pm | delete
    Just tryed your rub. Gota say it's a A+ My family and I loved it.
  • Mama G Jul 9, 2010 @ 6:16 pm | delete
    I'm a bit of a grilling newbie, and I was always a little apprehensive about doing steak, but this article was extremely helpful! I did a basic rub with salt, pepper, and garlic and onion powder, and the steaks came out perfectly delicious and very juicy! Thanks so much for posting this.
  • Erica Jul 9, 2010 @ 7:38 pm | delete
    Mama G - So glad this helped! The rub sounds perfect. It really doesn't take much to get the flavor of the steak to come pouring through. Thanks for sharing! :)
  • pinkrenegade May 27, 2010 @ 12:21 pm | delete
    looks delicious, must be tasting delicious
  • christian-book-man May 25, 2010 @ 2:46 am | delete
    yummy lens ! I will be surprising my wife this weekend and i would use Pepper and Parsley Steak Rub Recipe from your lens . Thanks a bunch.
  • Sojourn May 25, 2010 @ 7:51 am | delete
    Awww!! That's a very sweet thing to do! I'm sure the meal will be delicious! ;)

    Erica
  • MiaBellezza May 19, 2010 @ 6:37 pm | delete
    I only marinate lower grades of steak, but try to avoid them altogether! Very information, and I like the steak marinade recipes too.
  • MartinPrestovic Apr 14, 2010 @ 9:19 pm | delete
    I love how you got everything looking so organized! You are an inspiration. As for your steak how-tos and your marinades, wow, what can I say? You got just about everything covered. Been looking at your dry rubs, the sweet and spicy recipe sounds like something I would try.
  • Mickie_G Apr 14, 2010 @ 4:29 pm | delete
    I cannot believe that I have not seen this recipe lens of yours until today. As usual a very well done lens. I am honored to give you a blessing for this work of art!
  • welderbaby Mar 21, 2010 @ 9:36 pm | delete
    AHHHH That New York Strip Would go great with my potatoe salad receipe that have in my yummy lens.
  • effalicious Mar 13, 2010 @ 10:26 pm | delete
    Now this is what I am talking about. I'm about to cook some steak for Sunday dinner tomorrow and I am glad I came across this lens. 5 stars, excellent
  • ChefDavidUnrau Feb 18, 2010 @ 10:57 pm | delete
    you've done a great job with this lens - new york steak is a favorite of mine!
  • J_Edwards Feb 18, 2010 @ 10:28 am | delete
    Amazing, from the rub to the presentation!
  • YselThorn Feb 10, 2010 @ 9:09 am | delete
    yummy lens!!! will try the recipe!!!!
  • marymyers Jan 30, 2010 @ 9:04 am | delete
    great lens!! YUM
  • Morgyn H Jan 28, 2010 @ 12:20 pm | delete
    I love this marinade for any thick cut steak:

    In a blender:

    Use Equal Parts of
    Lime Juice
    Tequila (tenderizer)

    Add in Tablespoons of
    Salt and Pepper
    Garlic Powder
    Onion Powder
    Chile Powder

    Drizle in enough Olive oil to make it fluid and pour over the steak. Marinate for 4 hours or over night. Omit liquor if serving adolescents.
  • Shandi Foster Jan 16, 2010 @ 5:46 pm | delete
    Italian Marinade

    1 c. Sherry wine
    1tsp salt
    1tsp pepper
    2tsp garlic powder
    2tbsp italian seasoning
    1/4 tsp paprika
    2 tbsp extra virgin olive oil

    Let sit over night for extra tenderness :)
  • jakealoo Jan 16, 2010 @ 2:00 am | delete
    There is nothing better than a nice grass fed beef steak cooked to perfection. Grass fed is the way to go!!
  • wayfarer Jan 11, 2010 @ 2:15 pm | delete
    So many great ideas! As much as I love filet, a nice New York strip is a great changes. 5 stars!
  • julcal Jan 1, 2010 @ 8:32 pm | delete
    This is SO GREAT! i love to cook and this recipe takes the cake. more recipes please!
    5* FAV and a tweet.

    THANK YOU!!! Now I know what i'll be serving when company comes :) :) :)
  • LittleBaker Dec 19, 2009 @ 9:36 pm | delete
    wow luv it! ty!
  • katie in orlando Dec 4, 2009 @ 11:24 am | delete
    hey can you use budweiser for the beer batter and soy sauce marinade??
  • JesseV Dec 9, 2009 @ 2:00 pm | delete
    Hey Katie,
    I have been using Budweiser for the marinade for years...I would highly recommend it! If you have the time, marinade it for a full day...and throw a little teriyaki sauce in there too!
  • katie in orlando Dec 4, 2009 @ 11:24 am | delete
    I am heading home to put that easy garlic brown sugar, salt and peppe rub on my N.Y. strips and then cook them tonight. Is it better to bake the strip for a bit then toss it on the grill.
  • Sojourn Nov 7, 2009 @ 6:27 pm | in reply to MIKEY FROM RI | delete
    Mikey - So glad it worked out for you and I greatly appreciate you letting me know! This page actually gets a lot of web traffic and I often wonder how all those steaks are turning out. ;) Thanks for commenting!

    Erica
  • MIKEY FROM RI Nov 7, 2009 @ 5:35 pm | delete
    THE TIPS ON HOW TO GRILL THE NY STRIP WERE PERFECT.ALSO THE BROWN SUGAR,KOSHER SALT,AND PEPPER,GARLIC,DRY RUB IS TO DIE FOR. THANKS
  • Sojourn Oct 15, 2009 @ 4:24 pm | in reply to Brian Long | delete
    Brian, sounds delicious! White pepper - I hadn't thought of that but I bet it really enhances the taste. Thanks for the tip! :)
  • Brian Long Oct 15, 2009 @ 4:12 pm | delete
    A good steak marinade is 1/2 a cup and 1/2 a cup of lee a pearns 1 tablespoon of garlic powder 1 teaspoon lime juice white pepper to taste try it its excellent
  • amy1980 Oct 2, 2009 @ 8:54 pm | delete
    My favorite marinade is butter. Nothing better than a pat of butter on the top of a medium well NY Strip steak. Thanks for the ideas, though!
  • Oct 1, 2009 @ 1:32 am | delete
    i just loooove steak.. will try your recipe tonight ^_^

    awesome lens :) 5*
  • Septilin Sep 27, 2009 @ 3:18 pm | delete
    Good Job!
  • Sojourn Jul 30, 2009 @ 3:33 pm | in reply to Charlotte | delete
    Interesting questions, Charlotte! I didn't know the answer but found several websites that mention the shelf life of liquid smoke. One manufacturer (Colgin) guarantees their product for two years but mentions that it will still be safe and taste as good for twice as long. Another website, SeriousEats, also mentions a shelf life of a couple of years. If there's a date mark on your bottle, I'd use that as your guide but if there's no date mark, it seems you're safe for several years. (Which makes sense because unless you're using it every day, it would be hard to get through a standard sized bottle in less time than that!) Thanks!
  • Charlotte Jul 30, 2009 @ 2:18 pm | delete
    Does liquid smoke go bad?
  • Laniann Jul 29, 2009 @ 7:24 am | delete
    Great lens as always. Congratulations on the purple star. 5*s
  • how-to-cook-eggs Jul 28, 2009 @ 11:18 am | delete
    very interesting and helpfull thanx. 5
  • Tipi Jul 13, 2009 @ 1:05 pm | delete
    Now I'm wanting to eat some new york stripe. This is a beautiful lens. Congratulations on the purple star award too, well deserved!
    Susie
  • Shelly Jul 13, 2009 @ 11:20 am | delete
    I did try your method a while back for preparing New York Strip and was so impressed with the results that I just did it again over the weekend. Those little tips can make a big difference! Thank you!
  • Sojourn Jul 13, 2009 @ 12:49 am | in reply to VicftorM | delete
    I've never heard of that, Victor, but as I drink coffee 24/7 I'm willing to give it a shot! :) Thanks for the tip.
  • GrowWear Jul 13, 2009 @ 12:44 am | delete
    Super, super, super lens! Congratulations on the purple star!!
  • WindyWinters Jul 12, 2009 @ 4:49 am | delete
    Congrats on your Purple Star! I love New York steak! Great Job! Always looking for new marinades & these look delicious! :)
  • Susan52 Jul 10, 2009 @ 9:16 pm | delete
    I just finished a big dinner, but if you prepared a nice steak like this for me right now I would eat again. Wonderful lens! (Congratulations on the purple star!)
  • VicftorM Jul 3, 2009 @ 8:31 am | delete
    I brew very strong coffee, let it cool down......marinade your steak in the coffee for 3 hours, then remove, pat dry, season and grill. There is no taste residue from the coffee, but it is tender.
  • Spook Jun 12, 2009 @ 3:06 am | delete
    I always used to think I was a mean hand at a steak until I saw this. Great lens beautifully presented.
  • OhMe May 31, 2009 @ 11:44 am | delete
    Oh me! I can almost smell the steak and it is making me hungry. A Ribeye is my favorite so I might have to try these marinates and rubs on a ribeye
  • Shelly May 31, 2009 @ 12:21 am | delete
    This sounds great! I'll try your method tomorrow as I just picked up New York Strips. Nice presentation--I'd give you stars etc., I'm not a member but am familiar with Squidoo as I'm Tipi's sister. Thanks for the tips!
  • Sojourn May 23, 2009 @ 9:02 pm | in reply to rms | delete
    Thanks, rms! I'm honored and this was a pleasant surprise. :)
  • CherylK May 22, 2009 @ 7:41 pm | delete
    This is a keeper, for sure. It'll be great to try this on the grill but I have a cast iron grill pan so if the weather doesn't cooperate...no big deal. We'll still have a juicy steak dinner. Thanks!
  • rms May 22, 2009 @ 12:28 pm | delete
    This delicious lens is today's feature at www.cabaretsquidoo.com.
  • Sojourn Apr 26, 2009 @ 6:25 pm | in reply to RolandTumble | delete
    Thanks, Roland! Made the corrections. Much appreciated and thanks for the lensroll. :)
  • RolandTumble Apr 26, 2009 @ 6:01 pm | delete
    5*, favorite & lensrolled to my foodie lenses.

    One small quibble--"marinade" is a noun, the verb is "marinate". So: "How long to marinate...". GREAT job otherwise.
  • drifter0658 Apr 9, 2009 @ 10:35 am | delete
    Another wonderful piece of art. I'm bookmarking this for this summer ;). I just wanted to drop in and tell you that if you find the Tail Of The Dragon, you'll see what dried mud and my hidden tribute to your work has wrought!

    Thanks!
  • Sojourn Mar 29, 2009 @ 4:26 pm | in reply to JOSETORO | delete
    Your welcome, Jose! Glad I could help and your comment is much appreciated. :)
  • JOSETORO Mar 29, 2009 @ 3:27 pm | delete
    Thanks for the help.......Delicious!!!!!!
  • KimGiancaterino Mar 24, 2009 @ 7:22 pm | delete
    You did a beautiful job on this lens! Welcome to Culinary Favorites From A to Z.
  • flighty02 Mar 21, 2009 @ 2:48 pm | delete
    Oh the surf and turf looks so good! I could just eat that... lensrolled to my baked potato lens as it would go great with that too.
  • ok4444 Mar 21, 2009 @ 1:28 pm | delete
    very clean, nice and beautiful. 5 star.
  • MikeMoore Mar 20, 2009 @ 12:43 pm | delete
    Very nice lens. Those pics make me hungry! Five stars for you. :)

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Sojourn

Me? I'm just a busy mom with a hectic, full-time job who often procrastinates on her other home responsibilities by spending countless hours on the web... more »

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