There's no time like the present to toss some steaks on the grill. Thankfully, chef Wolfgang Puck is here to the rescue. In this recipe, New York strip steaks are grilled to perfection and served with a bright, Asian-inspired cilantro-shallot sauce. When it comes to the meat, he uses steaks from Snake River Farms at his NYC restaurant CUT by Wolfgang Puck, but any supplier while do. (You can even substitute beef tenderloin if you prefer.)
But before you light up the grill, the chef has five tips to share to help ensure your grilling success all season long. One bonus tip: keep the cooler filled with plenty of libations to help stay cool and hydrated while your meat is grilled to perfection.
1. When to light the charcoal
Light the briquettes at least one hour before you expect to grill. You want to grill only over red hot coals—not over direct flame. And be patient! Good food takes time.
2. When to season the meat for grilling
Another thing to do one hour prior to grilling is to season the meat. Flavours need sufficient time to permeate the meat properly. Rub the meat with a little oil before you grill, too—this will prevent it from sticking to the grill.
3. What temperature the meat should be before grilling
Allow the meat to come to room temperature prior to cooking. This will lower the its cooking time as well as aid in more even cooking.
4. Heat control during grilling
Start by cooking your meat on high heat first because this will sear in all of the juices and start the caramelisation process. Don't move the meat around a lot as this will not help it cook—you want to let the grill do the work. Once the meat is seared move it to medium heat, which will cook the meat evenly without drying it out.
5. How long to let the grilled meat rest
Allow the meat to rest for at least 10 minutes after you pull it off of the grill—this will help keep all of the good juices in. This will also give you time to get all of the sides and sauces on the table before you serve your dish.
Go ahead and heat up the grill so you can enjoy this dish at home.
Grilled New York Steak with Cilantro-Shallot Sauce
Courtesy of Chef Wolfgang Puck
8 tablespoons peanut oil, divided
4 shallots, thinly sliced
4 garlic cloves, minced
1/3 cup chopped fresh cilantro, plus 12 whole sprigs
2 tablespoons grated fresh ginger
1 teaspoon red pepper flakes, (or more, if you like it spicy)
1/2 cup chicken stock
1/2 cup hoisin sauce
1/4 cup soy sauce
3 tablespoons honey
3 tablespoons unsalted butter
Six 8-ounce boneless New York strip steaks (or beef tenderloin)
Kosher salt and freshly ground black pepper
1. Coat a large sauté pan with 4 tablespoons peanut oil and place over medium heat. When the oil starts to smoke, add the shallots, garlic, chopped cilantro, ginger and red pepper flakes and cook, stirring occasionally, until soft and fragrant, about 5 minutes. Stir in the stock, hoisin and soy sauce and boil until the sauce reduces and thickens slightly, about 5 minutes more. Stir in the honey and butter; reduce the heat to very low to keep warm.
2. Preheat an outdoor or tabletop grill. Season both sides of the beef generously with salt and pepper—you should see the seasoning on the meat. Rub the meat with the remaining 4 tablespoons peanut oil. When the grill is hot, place the steaks on the grill and cook, turning with tongs, to your desired level of doneness, 3 to 5 minutes on each side for medium-rare. Transfer the steaks to a cutting board and let rest in a warm place for 5 minutes to allow the juices to settle.
3. Using a sharp knife, cut the beef on the bias into ¼-inch-thick slices and shingle on individual serving plates. Spoon the warm sauce over the meat and garnish with the cilantro sprigs.
Banner Photo by Antonio Diaz.
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