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.
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2 New York strip steaks, each steak 4 ounces, trimmed of all visible fat
1 teaspoon trans-free margarine
3 garlic cloves, chopped
2 ounces sliced shiitake mushrooms
2 ounces button mushrooms
1/4 teaspoon thyme
1/4 teaspoon rosemary
1/4 cup whiskey
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.