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Nov 15, 2006 05:36 PM

Say you had two dry aged Niman Ranch NY Strip Steaks and a Gas Grill

What would you do as far as marindades/sides? I'm leaning towards just salt/pepper and maybe a bit of worchestire in which I've soaked some crushed garlic with a simple balsamic/evoo grilled artichoke. Would love any other suggestions, though!

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  1. Throw away the gas grill, get some hardwood charcoal, and don't put anything on the steaks, nor marinate them. Sear to medium rare, add a pat of butter to melt on top, and add salt and pepper to taste; or a dash of soy sauce and toasted sesame oil. Eat.

    1. I too would avoid any marinades that might distract from the flavor of a dry aged steak. Simple S&P rub or a steak seasoning. You could accompany the steak w/ some blue cheese or gongonzola and carmelized onions, though :). That way you can add these flavors as you like. And a nice Cab or Syrah or drink it down!

      1. If you have a dry aged steak, it shouldn't go anywhere near a marinade. Just lots and lots of salt and pepper. More salt than you think should go on it. Cook over high heat. Rare is best, medium rare is the most it should be cooked. You can finish it with a pat of butter when you take it off the grill if you choose. Resist all urge to eat immediately and let it sit for 10 minutes after removing it from the heat.

        1. Thanks, all- No marinade for these, then! What about sides? The steaks are huge. I'm tempted to make it a meat-only meal. :)

          1. Sides?
            -Mashed Potatoes with roasted garlic, cheese or some truffle oil, or baked potatoes
            -Creamed spinach
            -oven fries
            -Grilled zucchini strips