Dusted NY Strip Steak (Gordon Ramsay Style), Asparagus, and Red Skins
Talk about the PERFECT date night meal. Simple to make but the developed flavors will make your significant other feel like you’ve been slaving over this meal for hours. It’s also great for larger dinner parties, just double or triple the ingredients.
The Dusted seasoning makes this steak taste like I was grilled in a restaurant over red hot coals that have kept the grill warm all day. It gives this NY Strip the perfect crust and chargrilled flavor in just a few minutes!
I’ve always been a Filet Mignon girl, but Gordon Ramsay is one of my favorite chefs, and he seems to prefer a good NY Strip these days. (At least that’s what I tell myself as I watch every TV show and YouTube video the guy has ever created…I have this thing where I thing I’m actually good friends with these famous people I watch from afar, my husband thinks it’s hilarious).
One of the reasons I have favored a Filet Mignon (aside from the fact that it’s the ultimate premium cut of meat) is because in the past I have had NY Strips that are a little bit too chewy, but this recipe cooks the meat just right!
A NY Strip will always have a little bit more chew than a filet because it has less marbling throughout. It’s a mix between a ribeye and a filet, and always seems to have that perfect fat cap that tastes delicious if rendered properly.
Gordon Ramsay is always basting his steaks in butter, rosemary, and garlic at the end of a cook in a cast iron pan. Since this steak is cooked on the grill I used my homemade roasted garlic butter to soak in during the rest, giving it the juiciest result.
Honestly, this steak will melt in your mouth and leave you wanting more. The cooking times below will give you the perfect medium rare but if you prefer your steaks a little more well done then add 1 minute to the cooking time on each side of the steak.
It’s so funny how people prefer different cooks on their steaks. I have one Aunt that wants her steak so rare she literally says “Just smack its ass and walk it through a warm kitchen”, and another that wants her steak so well done that I am certain every chef cringes when her tickets come into the kitchen. It’s like asking an artist to ruin a piece of art…or asking an engineer to break something on purpose. It’s sacrilege!
Regardless of how you like your steak, this technique is sure to give you a great result. I love pairing my steak with a green vegetable and carbohydrate. Potatoes are my favorite food group. I always tell people that if you are what you eat, then I would undoubtedly be a potato. HAHA
As for the green vegetable, you could pick anything, but the grill gives the perfect char marks to the asparagus.
This recipe is not only easy to make, but it practically has no cleanup involved either! By throwing everything on the grill it allows you to cook a full dinner without moving. With family and friends by your side and a beer in hand…nothing beats it!
Dusted NY Strip Steak (Gordon Ramsay Style), Asparagus, and Red Skins Recipe
Ingredients:
- 2 NY Strip Steaks
- 2 tbsp Extra Virgin Olive Oil
- Dusted Seasoning
- 3 tbsp Garlic butter (homemade or store bought)
- 3 Red Skin Potatoes
- 1 Shallot
- 3 Cloves Garlic
- 1 Bunch Fresh Asparagus
- Salt
- Pepper
- Aluminum foil
Recipe Instructions
- Let your steaks sit out for 30 - 45 minutes at room temperature
- Liberally season NY Strip steaks on all sides with Dusted Steak Seasoning and rub 1 tbsp of extra virgin olive oil to combine all the flavors onto the steak
- Heat your grill for 15 minutes on high
- While the grill is heating, break each asparagus by holding the top and bottom in your hand and bending to allow the stalk to break off, leaving you with the most tender part of the vegetable
- Season asparagus on a plate by adding 1 tsp of extra virgin olive oil and salt and pepper to taste - mix well by hand
- Chop your red skin potatoes into ½ cubes, dice your shallot, and chop your garlic cloves
- Throw potatoes, shallots, and garlic into an aluminum foil packet with 1 tbsp of garlic butter and salt and pepper to taste
- Fold in all sides of the aluminum foil to make a closed pouch where no steam can get out
- Before grilling the entire steak, hold the steaks vertically on the grill with tongs: fat cap facing down on the grates of the grill for 90 seconds, allowing the fat cap to render and crisp up
- Once satisfied with the fat cap, place your NY Strip steaks and aluminum foil pouch face down on the hot grill and let cook for 4 minutes
- Flip steaks, shake potatoes, and allow to cook for another 3 minutes
- Take the NY Strip steaks off the grill, place 2 tbsp garlic butter on top, and cover with aluminum foil to rest for 4 minutes
- While your steaks are resting, put the asparagus on the hot grill with the potatoes that are still cooking and allow them to char on each side while rolling them back and forth for 5 minutes
- Take everything off the grill, spread the melted butter all over the steak, slice the NY Strips, open the potato pouch, and serve!
