5 Must-Try Grilling Recipes for Grass-Finished New York Strip Steaks

Elevate Your Grilling with Tyner Pond Farm's Grass-Finished New York Strip Steaks Grilling season is upon us, and there's no better way to enjoy it than with Tyner Pond Farm's grass-finished New York strip steaks. Known for their rich flavor and high quality, our steaks are a cut above the rest. To get the most out of your grilling experience, we recommend a simple dry brine—just salt—applied overnight. This technique tenderizes the meat and enhances its natural flavors, making every bite truly enjoyable. Below, we've shared five easy grilling recipes that highlight the versatility and deliciousness of our New York strip steaks, with precise cooking temperatures to achieve perfect medium-rare steaks.

1. Classic Grilled New York Strip Steak

Enjoy the pure, unadulterated taste of high-quality meat with this simple recipe. By using only salt and pepper, you let the natural flavors of our grass-finished beef shine.

• Prepare: Rinse off the dry brine and pat the steaks dry. Generously season with salt and pepper.
• Grill: Preheat your grill to medium-high heat. Grill the steaks for 3-4 minutes per side. Use a meat thermometer to check for an internal temperature of 130°F (54°C) for medium-rare.
• Rest: Let the steaks rest for 5-10 minutes before serving to allow the juices to redistribute.

2. Garlic Herb Grilled New York Strip

Add a touch of sophistication with a blend of garlic and fresh herbs. This recipe pairs beautifully with a variety of sides and enhances the natural flavor of our New York strip steaks.

• Prepare: Rinse off the dry brine and pat the steaks dry. Mix minced garlic, fresh herbs (such as rosemary and thyme), salt, and pepper. Rub the mixture onto the steaks.
• Grill: Preheat your grill to medium-high heat. Grill for 3-4 minutes per side. Check for an internal temperature of 130°F (54°C) for medium-rare.
• Finish: Top with herb butter after resting for a rich, buttery finish.

Garlic Herb Rub:

3 cloves of garlic, minced 1 tablespoon fresh rosemary, chopped 1 tablespoon fresh thyme, chopped 1 teaspoon salt 1/2 teaspoon black pepper

Herb Butter:

4 tablespoons unsalted butter, softened 1 teaspoon fresh parsley, chopped 1/2 teaspoon fresh chives, chopped

3. Balsamic Marinated New York Strip

For a slightly tangy and savory twist, marinate your steaks in a balsamic mixture. This recipe brings a delightful complexity to the flavor profile, perfect for a special occasion or a weekend treat.

• Prepare: Rinse off the dry brine and pat the steaks dry. Marinate the steaks in a mixture of balsamic vinegar, olive oil, and minced garlic for 2-4 hours. Remove from marinade and pat dry again before grilling.
• Grill: Preheat your grill to medium-high heat. Grill for 3-4 minutes per side. Aim for an internal temperature of 130°F (54°C) for medium-rare.
• Slice: Let the steaks rest before slicing against the grain to ensure tenderness.

Balsamic Marinade:

1/4 cup balsamic vinegar 1/4 cup olive oil 3 cloves garlic, minced  

4. Spice-Rubbed New York Strip

If you crave bold flavors, our spice-rubbed New York strip steak is great. The combination of paprika, chili powder, and garlic powder creates a seasoned crust that enhances the meat's natural richness.

• Prepare: Rinse off the dry brine and pat the steaks dry. Mix paprika, chili powder, garlic powder, salt, and pepper. Rub the mixture generously onto the steaks.
• Grill: Preheat your grill to medium-high heat. Grill for 3-4 minutes per side. Check for an internal temperature of 130°F (54°C) for medium-rare.
• Serve: Pair with chimichurri sauce for a burst of freshness and extra flavor.

Spice Rub:

1 tablespoon paprika 1 teaspoon chili powder 1 teaspoon garlic powder 1 teaspoon salt 1/2 teaspoon black pepper

Chimichurri Sauce:

1/2 cup fresh parsley, finely chopped 1/4 cup fresh cilantro, finely chopped 3 cloves garlic, minced 2 tablespoons red wine vinegar 1/2 cup olive oil 1/2 teaspoon salt 1/4 teaspoon red pepper flakes  

5. Bourbon Glazed New York Strip

For a touch of Kentucky charm, try our bourbon glazed New York strip steak. The sweet and savory glaze caramelizes beautifully on the grill, creating a mouthwatering finish.

• Prepare: Rinse off the dry brine and pat the steaks dry. Brush the steaks with a bourbon glaze made from bourbon, brown sugar, and soy sauce.
• Grill: Preheat your grill to medium-high heat. Grill for 3-4 minutes per side, basting with the glaze throughout. Aim for an internal temperature of 130°F (54°C) for medium-rare.
• Rest: Let the steaks rest for 5 minutes before serving to lock in the juices.

Bourbon Glaze:

1/4 cup bourbon 2 tablespoons brown sugar 2 tablespoons soy sauce  

Grilling Tips for Grass-Finished Steaks

When grilling Tyner Pond Farm's grass-finished New York strip steaks, your already starting with high-quality meat, preheat your grill to medium-high heat, and be mindful of the shorter cooking times. Using a meat thermometer to check for an internal temperature of 130°F (54°C) ensures you achieve the perfect medium-rare doneness. Always let your steaks rest before slicing to preserve their juiciness and flavor. Enjoy these recipes and the unparalleled taste of our grass-finished beef, knowing that every bite reflects our commitment to sustainable farming and exceptional quality. Happy grilling!