Sliced New York Strip Steak with Horseradish Mustard Sauce Recipe

1. 1

   Prepare a hot fire in a charcoal or gas grill.

2. 2

   Place the steaks in a glass baking dish, drizzle with the Worcestershire sauce, balsamic vinegar, and olive oil, and turn to coat both sides.

3. 3

   Sprinkle the rosemary and pepper over the steaks and press them into the meat.

4. 4

   Cover and marinate in the refrigerator for at least 1 hour and up to overnight.

5. 5

   Bring the steaks to room temperature before putting them on the grill.

6. 6

   Sprinkle the steaks with salt just before cooking.

7. 7

   Place the steaks on the grill for 5 to 6 minutes per side, turning only once, until an instant-read thermometer reads 110 degrees F for rare.

8. 8

   For medium-rare steaks, move the steaks away from the direct fire, close the lid of the grill, and cook another 7 to 8 minutes, until an instant-read thermometer reads 120 degrees F (for 130 degrees F for medium).

9. 9

   Let the steaks rest on a cutting board for about 5 minutes, loosely covered with foil, before slicing.

10. 10

    Cut the steaks into 1/2-inch slices and fan the slices out on a platter or individual plates.

11. 11

    Taste for salt and pepper and season with more if desired.

12. 12

    Garnish with the additional rosemary and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.