New York Strip Steak With Whiskey-Mushroom Sauce
Written by Eli Ben-yehudaOn February 26, 2019
The strip steak is also known as strip loin, shell steak, Delmonico, New York or Kansas City strip steak. Cut from the strip loin part of the sirloin, the strip steak consists of a muscle that does little work, and it is particularly tender and tasty.
I love this steak over coals. I also enjoy throwing mesquite chips on the coals and smoke my steaks. This form of slow smoking gives it an amazing flavor and added tenderness.
Prepare a hot fire in a charcoal grill or heat a gas grill or broiler. Away from the heat source, lightly coat the grill rack or broiler pan with cooking spray. Position the cooking rack 4 to 6 inches from the heat source.
Grill or broil the steaks until slightly pink on the inside, about 10 minutes each side. Or until a food thermometer indicates 145 F (medium rare), 160 F (medium) or 170 F (well done). Transfer to a plate and keep warm.
In a small saucepan, heat the margarine over medium heat. Add the garlic, mushrooms, thyme, and rosemary. Saute lightly until the mushrooms are tender, about 1 to 2 minutes. Remove from the heat and carefully add the whiskey (be careful not to flame). Stir the sauce for another minute. Top the steaks with the mushrooms sauce and serve immediately.
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Written by Eli Ben-Yehuda
With a passion for health advocacy Eli researches and writes many articles concerning improving the lives of people diagnosed with high blood pressure and the complication they experience. He believes educating people is the best way to improve their overall health.
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