Buffalo Bill New York Strip Steaks 3 Recipe
There comes a moment of divine inspiration in every food lover’s life, and grilling up a New York strip with a buffalo garlic sauce is it for me. Imagine the sizzle as the steak meets the grill, the aroma of garlic butter wafting through the air, and the zing of buffalo sauce ready to take your taste buds on a bold adventure.
I love exploring bold flavors, and my Buffalo Bill New York Strip Steaks are the perfect blend of spice and richness. With juicy, 1.5-inch-thick New York steaks seared in olive oil and seasoned with kosher salt, black pepper, and a touch of garlic, the buffalo wing sauce adds an unforgettable zing.
Finish with creamy blue cheese and fresh parsley for a deliciously balanced dish.
Buffalo Bill New York Strip Steaks 3 Recipe Ingredients
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Buffalo Bill New York Strip Steaks 3 Recipe Ingredient Quantities
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- 2 New York strip steaks, about 1.5 inches thick
- 2 tablespoons olive oil
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 tablespoon unsalted butter
- 1 clove garlic, minced
- 1 tablespoon fresh parsley, minced
- 1 teaspoon Worcestershire sauce
- 1/4 cup buffalo wing sauce
- 2 tablespoons crumbled blue cheese (optional)
- 2 tablespoons chopped green onions for garnish (optional)
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How to Make this Buffalo Bill New York Strip Steaks 3 Recipe
1. Set your grill to high heat. If you are using a grill pan, set it to medium-high heat on the stovetop.
2. Make sure to dry the New York strip steaks with paper towels. This will ensure that there is a good sear. Brush both sides of the steaks with olive oil.
3. Kosher salt and freshly ground black pepper are all that’s required to impassion your steaks. Don’t just sprinkle it on and expect it to stick. Press the seasoning into the surface.
4. After the grill or grill pan heats up, put the steaks on the grill and cook them for nearly 4-5 minutes on every side for a medium-rare finish, or until they reach your desired doneness.
5. As the steaks cook, melt the butter in a small saucepan over very low heat. When the butter is melted and beginning to bubble, add the minced garlic and sauté it.
You want the garlic to become fragrant and alive. Cook it for about 1 minute.
6. Mix well to combine the Worcestershire sauce and buffalo wing sauce into the warm sauce that is kept on low heat.
7. Once the steaks are cooked to your desired doneness, take them from the grill and allow them to rest on a cutting board for about 5 minutes. This gives the juices time to redistribute and ensures that you won’t have a steak that is mostly juice on the board when you cut into it.
8. Once the steaks have rested, cut them into thick strips, slicing against the grain.
9. Warm buffalo garlic sauce should be drizzled over the sliced steaks.
10. If you wish, you can top it with crumbled blue cheese and garnish it with chopped green onions before serving.
You can also serve it sans those ingredients, as I did, and it will still be quite enjoyable!
(Observing the all-important “Eat Your Soup” rule, which I first encountered in a cookbook by culinary guru Julia Child.)
Buffalo Bill New York Strip Steaks 3 Recipe Equipment Needed
1. Grill or grill pan
2. Paper towels
3. Pastry brush or oil brush
4. Small saucepan
5. Knife and cutting board
6. Tongs or spatula
7. Measuring spoons
8. Measuring cups
FAQ
- Q: Can I use a different cut of steak for this recipe?You can, of course, substitute ribeye or filet mignon; just adjust cooking times as needed.
- Q: How do I know when the steak is done?A: Check the internal temperature using a meat thermometer. 130°F is for medium-rare, and 140°F is for medium.
- Q: Can I grill the steaks instead of pan-searing?
A: Absolutely! Grilling on high heat will also give a delicious char. Adjust cooking times accordingly. - Q: Is there a substitute for buffalo wing sauce?
A: You can mix hot sauce with melted butter as an alternative if buffalo wing sauce is unavailable. - Q: How long should I rest the steaks after cooking?
A: Let them rest for about 5 minutes before slicing to ensure they remain juicy. - Q: Can I make this dairy-free?
A: Yes, simply omit the butter and blue cheese or use dairy-free alternatives. - Q: Is it necessary to use fresh garlic and parsley?
A: While fresh ingredients are recommended for optimal flavor, you can substitute with 1/4 teaspoon garlic powder and dried parsley if necessary.
Buffalo Bill New York Strip Steaks 3 Recipe Substitutions and Variations
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- Olive oil: Can be substituted with avocado oil or grapeseed oil for a different flavor profile.
- Kosher salt: Substitute with sea salt or Himalayan pink salt.
- Black pepper: Use white pepper or a mixture of black and cayenne pepper for added heat.
- Fresh parsley: Substitute with fresh cilantro or basil for a different herbaceous note.
- Buffalo wing sauce: Can be replaced with hot sauce mixed with melted butter as an alternative.
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Pro Tips
1. Seasoning Depth: Consider adding a little smoked paprika or cayenne pepper to the salt and black pepper rub for an added depth of flavor and a slight kick to the steaks.
2. Steak Temperature: Before grilling, let the steaks come to room temperature for about 30-45 minutes. This allows them to cook more evenly and helps achieve a perfect sear.
3. Grilling Marks: For those perfect restaurant-style grill marks, rotate the steaks 90 degrees halfway through cooking on each side.
4. Sauce Enhancement: Enhance the garlic-buffalo sauce by adding a splash of lemon juice or a dash of hot sauce for an extra layer of flavor and a bright finish.
5. Resting and Slicing: While resting the steaks, loosely tent them with foil to keep them warm. When slicing, a diamond-shaped slice presentation can be visually appealing, and slicing against the grain ensures tenderness.
Buffalo Bill New York Strip Steaks 3 Recipe
My favorite Buffalo Bill New York Strip Steaks 3 Recipe
Equipment Needed:
1. Grill or grill pan
2. Paper towels
3. Pastry brush or oil brush
4. Small saucepan
5. Knife and cutting board
6. Tongs or spatula
7. Measuring spoons
8. Measuring cups
Ingredients:
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- 2 New York strip steaks, about 1.5 inches thick
- 2 tablespoons olive oil
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 tablespoon unsalted butter
- 1 clove garlic, minced
- 1 tablespoon fresh parsley, minced
- 1 teaspoon Worcestershire sauce
- 1/4 cup buffalo wing sauce
- 2 tablespoons crumbled blue cheese (optional)
- 2 tablespoons chopped green onions for garnish (optional)
“`
Instructions:
1. Set your grill to high heat. If you are using a grill pan, set it to medium-high heat on the stovetop.
2. Make sure to dry the New York strip steaks with paper towels. This will ensure that there is a good sear. Brush both sides of the steaks with olive oil.
3. Kosher salt and freshly ground black pepper are all that’s required to impassion your steaks. Don’t just sprinkle it on and expect it to stick. Press the seasoning into the surface.
4. After the grill or grill pan heats up, put the steaks on the grill and cook them for nearly 4-5 minutes on every side for a medium-rare finish, or until they reach your desired doneness.
5. As the steaks cook, melt the butter in a small saucepan over very low heat. When the butter is melted and beginning to bubble, add the minced garlic and sauté it.
You want the garlic to become fragrant and alive. Cook it for about 1 minute.
6. Mix well to combine the Worcestershire sauce and buffalo wing sauce into the warm sauce that is kept on low heat.
7. Once the steaks are cooked to your desired doneness, take them from the grill and allow them to rest on a cutting board for about 5 minutes. This gives the juices time to redistribute and ensures that you won’t have a steak that is mostly juice on the board when you cut into it.
8. Once the steaks have rested, cut them into thick strips, slicing against the grain.
9. Warm buffalo garlic sauce should be drizzled over the sliced steaks.
10. If you wish, you can top it with crumbled blue cheese and garnish it with chopped green onions before serving.
You can also serve it sans those ingredients, as I did, and it will still be quite enjoyable!
(Observing the all-important “Eat Your Soup” rule, which I first encountered in a cookbook by culinary guru Julia Child.)
