Recipe

Broiled New York Steak

Community Pick!

Recipe
1 Question

Photo 1 of 2
by Sarah Shatz

Photo 2 of 2
by coffeefoodwritergirl

This recipe was entered in the contest for Your Best Broiled Steak
Chef
coffeefoodwritergirl's Notes: I was so excited to see your best broiled steak recipe contest. Steak is one of my favorite foods and while barbecuing outside is ideal for some, it is one of the few barbecued meats that...
I was so excited to see your best broiled steak recipe contest. Steak is one of my favorite foods and while barbecuing outside is ideal for some, it is one of the few barbecued meats that actually benefits from the broiler. Why? Because you can control the heat and it won't burst into flames when you put the lid down, run inside and came back out to find fat has dripped down into the flames and set your beautiful piece of meat aflame.This is a recipe my dad used to make when I was a kid. He is recently deceased (cancer) but his spirit lives on in the meat each time I eat it and think of him. He used to rub the entire steak in a liberal dosing of pure yellow mustard, then add salt and pepper. I have updated it a bit, by substituting dry mustard and changing the spicing a bit. But its still every inch his recipe. The key is to buy a New York roast and cut it yourself into nice 2 1/2 inch slabs (or have your butcher do it.)

Expand Collapse

Serves 2-4 depenind on hungriness of eaters

2 pieces New York Steak (2 1/2 inch thick - trimmed) Ask a question about this ingredient

2 tablespoons powdered mustard Ask a question about this ingredient

2 teaspoons powdered garlic Ask a question about this ingredient

2 teaspoons sea salt Ask a question about this ingredient

2 teaspoons seasoning salt Ask a question about this ingredient

4 teaspoons fresh ground pepper (course) Ask a question about this ingredient

2 tablespoons olive oil Ask a question about this ingredient

Let steaks come to room temperature (if cold) and pre-heat broiler. Make sure rack is set so that steaks are about 8 inches from broiler.
Ask a question about this step
Sprinkle 1/2 Tablespoon powdered mustard on each side of each steak; press in
Ask a question about this step
Sprinkle each side of steak with: 1/2 tsp. powdered garlic; 1/2 tsp. salt; 1/2 tsp. seasoning salt and 1 tsp. course ground pepper. Press pepper in.
Ask a question about this step
Broil approximately 8-10 per side for medium rare. Reduce oven to 500 degrees. Set steaks in middle rack and let cook an additional 5-6 minutes.
Ask a question about this step
Take out; let rest for 10 minutes; then slice on the diagonal and serve. Great with garlic green beans and mashed potatoes.
Ask a question about this step

4 Comments on Broiled New York Steak

pkinpie added 2 months ago

Where does the 2 tablespoons of olive oil come in?

lama1982 added 10 months ago

This sounds like a great recipe. Looking forward to trying it. One question though, when you say Reduce oven to 500 degrees, how hot does it have to be then before reduction? Thank you.

coffeefoodwritergirl added 10 months ago

It should be on the "broil" setting, with your steak about 8 inches from the broiler (broiler should be on "high"). Broil steaks 8 to 10 minutes per side. Then move rack to middle of oven and reduce/change temp. to 500 degrees. Hope this is helpful!

coffeefoodwritergirl added over 2 years ago

Hi A&M!

Thrilled to be included in Editor's picks. Love the cowboy rubbed Rib Eye Steak recipe. Can't wait to try it!