Oak grilled NY Strip Steak appetizer

So, Terry’s daughter Dani, our sometimes Sous Chef and photographer extraordinaire at Burnin’ Love BBQ is getting married in a couple of weeks and the reception meal is going to be one for the gastronomic record-books!

We’ve been cooking up a storm the last few weeks, testing and re-testing (yeah, it’s a tough job) and we’re pretty much dialed in on the meal.

Here is one (of the four) elements of the dinner plate…

Photo by Terry Ramsey

Oak Grilled NY Strip Steak
with
Horseradish Crema
on
Baguette Toast Points

Oak Grilled NY Strip Steak

1 New York Strip Steak, 2 inch thick
Salt
Pepper

Heat oak coals to approximately 450 degrees grill temp

Rub steak (both sides) with salt and pepper and allow to rest at room temp for 1 hour.

Place the steak directly over oak coals for 5 minutes. Flip the steak over for another 5 minutes of direct heat.

Remove the steak from direct heat and place it in indirect heat for 4 minutes.

Flip the steak over for another 4 minutes of indirect heat.

IMPORTANT: Allow steaks to rest off heat, covered loosely in foil for at least 5 minutes before serving or slicing.

Once rested, slice 1/4 inch thick on a bias, against the grain. Place 1-2 slices on toast points, top with a dollop of Horseradish Crema, and serve immediately.

Serves 4

Horseradish Crema

1/2 C Crema (Mexican sour cream)
2 Tbs prepared horseradish (Beaver brand)
1/2 t black pepper

Combine all ingredients and chill.

Baguette Toast Points

These toast points are a versatile base for all kinds of hors d’oeuvres. You can make the toast points in advance (see make-ahead tip, below) but don’t assemble the hors d’oeuvres until about 30 minutes before serving, or else the bread will get soggy. Yields 16 toast points.

8 slices French baguette, cut on bias (1/2 inch thick)
1 Tbs. unsalted butter, melted
Kosher salt and freshly ground black pepper

Adjust an oven rack to 6 inches from the broiler and turn the broiler on to high.

Set the bread on a baking sheet, brush one side with the melted butter, and season with salt and pepper. Toast the bread until it’s golden brown and crisp on top, about 1 to 2 minutes.

Flip and cook the other side until golden, about 1 minute. While the bread is still hot, slice diagonally. Let cool slightly.

Serves 4 as an appetizer or tapas, serves 2 as an entree.

3 Comments

Filed under Appetizers & Sides, On The Grill Recipes

3 responses to “Oak grilled NY Strip Steak appetizer

  1. It’s been a while since I’ve grilled steaks over all hardwood coals (I know lump is technically hardwood but you know what I mean). This appetizer looks excellent and should be well received at the reception. As soon as the fall temps arrive I look forward to firing up my fire pit and grilling over real wood coals.

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