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December 5, 2012 / Chris Garcia

Food Idea – New York Strip Steaks!

0AE4D637-F171-43F3-9211-4E073D970612When I started eating healthy I mostly ate ground beef, turkey and chicken breast. It wasn’t until months later that I found out about different cuts of meat that were acceptable. One of those cuts was the New York Strip. Now it is a regular part of my meal rotation. The only thing is, sometimes it can be pretty expensive ($9.99/lb+) However, the last few months I have found great deals at the Randalls on Louisiana St in Midtown. You can find it HERE. As you can see in the picture these strips were $3.99/lb! (That is cheaper than most 93/7 lean ground beef!). Most of these good prices are found on Friday and the weekend. I simply bought a couple of packages, rubbed some pepper on the steaks and threw them on the grill. If you have never grilled steaks before I suggest using this website that I used when I first started, they have some great tips.

Step 1: Turn your grill on and let it sit for 10 minutes. This gives time for all the metal to heat and raise the temperature, you’re looking for at least 450 degrees inside the grill. If you are using a charcoal grill time your 10 minutes from the point that the fire is sufficient to cook with.

Step 2:Take your steaks out of the fridge and set them in the kitchen for 10 minutes or until they are room temperature. This helps the steak to cook evenly over the grill. At this point you can add salt or pepper to flavor the steaks. Try and remember to do Step 1 & 2 at the same time so that you are ready in 10 minutes to start grilling!

Step 3: Put the steaks on the grill! Depending on the thickness of the steak (check here for cook times) will determine how long you grill each side. While grilling be sure to not puncture the steak! If you cut into the steak or pierce it during the grilling process you will lose juices and the steak will not cook evenly either.

Step 4: Let it rest! When you have grilled for the right time place the steak on a platter and do not touch it for 5 minutes. This is called letting the meat “rest.” Trust me, it makes a difference if you cut into the steak right after you grill versus letting it rest. After it rests the steak is much more tender and juicy.

While the steak is resting I normally clean up my grilling mess and when I’m ready I will portion out my food and pack it up in containers to be used through out the week.


Chris G.



This is the final product. Cut into 6oz portions and put in containers for the week.

This is the final product. Cut into 6oz portions and put in containers for the week.


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