Savory and mouthwatering, grilled steak with herbed scallion topping is an unbeatable treat for any occasion. Just envision the perfect harmony of tender steak, crispy bacon, and pungent scallions, accompanied by a symphony of aromas and flavors. As summer sunshine warms the air, it’s the ideal time to fire up the grill and indulge in a perfectly cooked New York strip steak, elevated by the rich flavor of bacon and scallion topping. This delectable BBQ recipe has earned its place as a summer staple.While creating a succulent grilled steak may seem daunting, it’s actually a straightforward process when you know the right techniques. For this recipe, you’ll need a New York strip steak, also referred to as sirloin – a cut renowned for its bold flavor profile.Steak enthusiasts might also appreciate exploring other mouthwatering options, such as cast iron teriyaki flank steak or the indulgent smoked tomahawk steak. These sumptuous recipes are sure to please even the most discerning palates.
How to Choose the Best New York Steak
When preparing to grill a New York steak, it’s crucial to start with high-quality meat. To ensure you’re getting the best, look for fine grain and minimal connective tissue. A tender cut will typically feature very fine muscle fiber clusters that feel soft and are comprised of a single muscle or at most two in one steak. If you’re unsure about the quality of your steak, don’t hesitate to consult with your butcher for recommendations on cuts that will yield a juicy and flavorful outcome.
Why Steak with Bacon and Scallions is the Bomb!
When it comes to grilled steak toppings, there are countless options to explore. One of my personal favorites is a combination of crispy bacon and caramelized scallions. To bring this flavor profile to life, you’ll need to grill or smoke the scallions until they’re tender and slightly sweet, while also cooking the bacon until it reaches your desired level of crispiness. Then, simply combine the two with some minced garlic, chopped parsley, a sprinkle of cilantro, and a squeeze of lemon juice, finishing it off with the rich fat rendered from the cooked bacon.
Grilled New York Steak: How to Prepare It
When it comes to cooking the perfect steak, there’s one cardinal sin you must avoid: cooking it straight from the refrigerator. Yes, I know it may seem counterintuitive to let your steak sit out for a bit before grilling, but trust me, it makes all the difference. If you cook a cold steak, it will inevitably end up tough and overcooked. On the other hand, allowing it to reach room temperature beforehand ensures that the fibers relax, resulting in a juicier, more tender final product. So, be patient and give your steak about 45 minutes to an hour on the countertop before firing up the grill. Your taste buds will thank you.
How Long to Grill Strip Steaks
When cooking the perfect grilled New York steak or any BBQ steak recipe for that matter, timing is everything. Undercook it, and you can always add more time to the grill. Overcook it, however, and there’s no saving it from becoming tough and dry. The key to success lies in finding a balance between these two extremes.
For this particular bacon-wrapped scallion-topped recipe, direct heat is essential. As you prepare your steaks to room temperature, ensure the grill is heating up simultaneously. You can also prep your toppings ahead of time, as they’ll keep until you’re ready to use them.
The first step in cooking a New York steak on a grill is understanding how you like your meat cooked. Place the prepared steaks on the grill and cook for 3-4 minutes per side. Flip them over once or twice, depending on your desired level of doneness.
Check the steak’s tenderness by pressing down gently. If it still feels soft, it’s rare; if it’s a mix of soft and firm, it’s medium; and if it’s very firm, it’s well done – not necessarily desirable. Alternatively, you can use a meat thermometer to achieve an internal temperature between 120°F and 130°F for medium doneness.
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Once the steak is cooked to your liking, wrap it in foil and let it sit for 10-15 minutes before serving. This crucial step allows the meat fibers to relax and the juices to redistribute throughout the steak, resulting in a juicy and flavorful final product.
Tips for a Perfect Juicy Grilled Steak Recipe
Cooking New York-style steak on a grill is a straightforward process that can elevate any meal to a special occasion. Pairing it with a flavorful grilled topping takes it to the next level. When using a wood or charcoal fueled grill instead of gas, create a temperature gradient by banking the coals or wood on one side only, allowing for varying heat levels and a more complex cooking experience.
Grilled Steak with Herbed Scallion Topping Recipe
Grilled Steak with Herbed Scallion Topping
Summer’s arrival marks the perfect moment to fire up the grill and savor the unbeatable flavors of a grilled New York steak, elevated by the savory duo of crispy bacon and pungent scallions. This mouthwatering BBQ recipe is sure to become a staple of your warm-weather gatherings, with its effortless 10-minute prep time and quick 8-minute cooking time yielding a dish that’s ready for your guests in just 18 minutes. Treat yourself or serve it up to a crowd of four hungry friends – the choice is yours!
Instructions
To prepare the perfect grilled steak with a savory bacon-scallion topping, start by seasoning the steaks with kosher salt and crushed peppercorns. Let them sit at room temperature, allowing the seasonings to penetrate the meat. Next, create the bacon-scallion topping. Simply place green onions in a grilling basket, lightly tossing them with olive oil. Then, grill the onions over charcoal, wood fire, or gas BBQ until they’re soft, wilted, and slightly charred. Remove the onions from the heat and set them aside in a medium bowl.While the onions are cooking, sauté bacon slices on a cast iron pan over the grill/BBQ to render down their fat and achieve a rich caramelization. Cook the bacon for 7-10 minutes, or until it’s crispy on the outside and not chewy in the middle. Remove the bacon from the pan and place it in a small bowl. If the bacon pieces are still too large, chop some parsley and set it aside.Pour the rendered bacon fat into the bowl with the charred onions, then add minced garlic, chopped parsley, cilantro, lemon juice, ½ tsp of crushed peppercorn, and the cooked bacon. Mix all the ingredients together until they’re well combined. If there’s not enough rendered bacon fat, you can supplement it with a little olive oil. Taste the topping and adjust the seasoning as needed. Set the bowl aside for now.To cook the steaks, start by preheating your grill/BBQ to medium-high heat. Place the steaks directly over the flames, allowing them to sear and form a caramelized crust on both sides. Cook the steaks for about 3-4 minutes per side, or until they reach an internal temperature of 120-130°F (medium-cooked). Remove the steaks from the grill/BBQ and let them rest, wrapped in butcher paper or aluminum foil, for at least 10 minutes to allow the meat fibers to relax and the juices to redistribute.
Notes
To achieve optimal results, crush peppercorns coarsely using a mortar and pestle or grind them against the back of a heavy-bottomed pan. This coarse grinding ensures that the pepper fragments remain large enough to toast nicely alongside your steaks on the grill. When grilling with charcoal or wood, position the fuel source on one side of the grill and set it to the highest heat, while keeping the other side at its lowest setting. Aim for a temperature range of 500-600 degrees Fahrenheit on the hot side.To ensure that your steak’s juices remain locked in, allow it to rest for around 10 minutes before slicing. This allows the meat fibers to relax and enables the juices to redistribute evenly throughout the meat. Cutting into the steak immediately after removing it from the grill can result in juice loss to your cutting board, rather than retaining it within the meat itself.As an alternative to thick-cut bacon, consider using pork belly. Request a butcher to slice the pork belly into 1/4-inch thick (or up to 1/2-inch) pieces, and then sauté them in a cast-iron pan with added salt. Leave the skin on, as it adds a satisfying crunch to some of the bacon pieces.