Grilled New York Strip Steak with Blackberry Gastrique
August 7, 2024
This impressive steak recipe features a flavorful reduction of vinegar and honey infused with fresh blackberries. Tip: Don’t want to heat up the grill? Follow these steps to make a perfectly seared steak using a cast iron skillet.
SERVINGS
4
PREP TIME
1 hr
COOK TIME
35 min
Ingredients
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210-ounce Grass Fed New York Strip Steaks, boneless (1-inch thick)
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2teaspoons L&B Steak Seasoning
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1/4cup honey
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1/4cup white balsamic vinegar
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1 1/2cups fresh blackberries, divided
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1teaspoon finely chopped parsley (optional)
Directions
-
1
Season both sides of the steaks with steak seasoning and wrap in plastic wrap. Chill
for 1 hour. -
2
Heat grill to high. While grill is heating, make the gastrique. Place the honey in a medium sauce pan and cook over medium-low heat, stirring constantly until it turns dark amber in color, about 3 to 5 minutes. Honey will froth and bubble so be careful not to let it boil over. Add the vinegar and 1 cup blackberries and continue cooking on medium-low to low heat until the mixture has reduced to a
syrupy consistency, about 12 minutes. -
3
Put gastrique through a fine mesh strainer, mashing berries with a spoon to strain out the blackberry seeds and press as much of the berries through the sieve as possible. Discard seeds.
-
4
Place the steaks on the grill and cook until golden brown and slightly charred, 3 to 4 minutes. Turn the steaks over and continue to grill 3 to 4 minutes for medium-rare (an internal temperature of 135 F), 4 to 6 minutes for medium (140 F) or 7 to 9 minutes for medium-well (150 F).
-
5
Remove steaks from grill and let rest for 5 minutes. Divide gastrique between steaks and drizzle across the top of each steak. Garnish with remaining berries and chopped parsley.