Zutaten für Beer Marinated Grilled New York Strip Steaks With Pepper Sauce
- 2 (1-inch thick) New York Strip Steaks (about 1 pound each)
- White Wine
- 1 shallot (finely minced)
- 1 1/2 tablespoons crushed black peppercorns
- 1/2 cup chicken stock
- 1/2 cup beef broth
- 1/2 cup heavy whipping cream
- generously with salt
- 1 cup beer
- 2 tablespoons brown sugar
- 2 tablespoons lime juice
- 1/2 medium yellow onion (finely chopped)
- 2 cloves garlic (minced)
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 2 tablespoons olive oil
- 1 tablespoon grated fresh ginger
- 1/4 teaspoon cayenne pepper (or to taste)
- generously with freshly ground black pepper
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Beer Marinated Grilled New York Strip Steaks With Pepper Sauce? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Zubereitung von Beer Marinated Grilled New York Strip Steaks With Pepper Sauce
- Prick 2 (1-inch thick) New York strip steaks (about 1 pound each) all over with a fork.
- In a large shallow baking dish, combine the following marinade ingredients and whisk thoroughly: 1 cup beer, 2 tablespoons brown sugar, 2 tablespoons lime juice, 1/2 medium yellow onion (finely chopped), 2 cloves garlic (minced), 1 tablespoon Worcestershire sauce, 1 tablespoon Dijon mustard, 2 tablespoons olive oil, 1 tablespoon grated fresh ginger, and 1/4 teaspoon cayenne pepper (or to taste).
- Add the steaks to the marinade, ensuring they are coated on both sides.
- Cover the dish and refrigerate for at least 24 hours (longer is better!).
- For the Peppercorn Sauce: In a medium saucepan, combine 1/2 cup dry red wine, 1 shallot (finely minced), and 1 1/2 tablespoons crushed black peppercorns.
- Bring to a boil, then reduce heat and simmer until the mixture is reduced by half (about 10-15 minutes).
- Add 1/2 cup chicken stock and 1/2 cup beef broth.
- Boil until the sauce is reduced to 2 cups (about 10-15 minutes).
- Stir in 1/2 cup heavy whipping cream. Simmer until the sauce thickens slightly and coats the back of a spoon (about 2-3 minutes). If you prefer a thicker sauce, whisk together 1 teaspoon of all-purpose flour with 1 tablespoon of cold water to form a slurry. Add to the sauce and simmer for 1 minute, stirring constantly.
- Remove steaks from the marinade 45 minutes before grilling and let them sit at room temperature.
- Prepare your grill to medium-high heat.
- Season the steaks generously with salt and freshly ground black pepper.
- Grill the steaks to your desired doneness (about 4-6 minutes per side for medium-rare). Use a meat thermometer to ensure accuracy.
- Let the steaks rest for 5-10 minutes before slicing.
- Serve the steaks drizzled generously with the peppercorn sauce.
Nutrition Information (Approximate per serving)
Sodium
32 g
Sugar
78g
Fat
136g
Carbs
9g
