NY Stripper

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john a

Executive Chef
Joined
Jan 20, 2006
Messages
3,432
Location
Daytona Beach, FL
Slice up some red potatoes and sweet onion, add butter, S&P, and then wrap in HD foil. Into the oven for one hour at 375º.



Brush a couple of Choice NY Strips with Olive Oil and dust with a mixture of Kosher Salt, Garlic Salt, and ground Black Pepper,
let them sit at room temperature for one hour.



Time for them to hit the grill.



Let them rest for five or ten minutes and prepare a simple salad with Ranch Dressing.



Plate it up and enjoy.

 
Looks great John..I love NY strippers :shock: I've got a few to do up with some Dizzy Pigs Cow lick later in the weekend.
 
I figured the title would draw some attention. 8)

SS, the Weber gasser temp guage reads 550º, don't know how accurate that is. I throw a few pieces of thick sliced bacon on with the steaks to get a nice flare up. I usually do them direct for about two minutes a side then let them sit a spell before eating.
 
John A.
Saint O'Que


Joined: 20 Jan 2006
Posts: 1496
Location: Daytona Beach, FL
Posted: Sat Oct 20, 2007 7:23 am Post subject: NY Stripper

John, John, John. What happened to the warning lables? Looking good dude.
 
Bill The Grill Guy said:
John A.
Saint O'Que


Joined: 20 Jan 2006
Posts: 1496
Location: Daytona Beach, FL
Posted: Sat Oct 20, 2007 7:23 am Post subject: NY Stripper

John, John, John. What happened to the warning lables? Looking good dude.

I am the warning label :twisted: ;)
 

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