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Recipe Detail

Cedar Planked New York Steak with Rosemary and Honey

Cedar Planked New York Steak with Rosemary and Honey
Time Prep 45 minutes / Cook 30 minutes
Serves 4
          1 Reviews
 
          4
 
"Great Steak Recipe"
 
By J T
Tuesday, December 10, 2013
 

This is a great recipe that showcases the meat and the cooking method as both excellent!!!Make it!!

Ingredients

  • 4 Double R Ranch Co. New York Steaks, 10 ounces each
  • 4 each, small Cedar Planks, soaked in water for at least one hour
  • Kosher salt for seasoning steak prior to grilling
  • Fresh ground black pepper for seasoning steak prior to grilling
  • Marinade:
  • ½ cup California Olive Ranch Arbequina Extra Virgin Olive Oil
  • 4-5 sprigs fresh rosemary, leaves only
  • ½ Tbs crushed red chile flakes
  • ½ Tbs fennel seed, finely ground
  • 6-8 cloves garlic, minced
  • Zest of 2 lemons
  • Honey Rosemary Sauce:
  • 2 Tbs honey
  • 2 sprigs fresh rosemary, chopped
  • ¼ cup cider vinegar
  • Cooking juices (reserved from steak while resting)
  • 1 garlic clove, sliced finely
  • Pinch Kosher salt
  • Pinch fresh ground black pepper
  • ½ cup California Olive Ranch Arbequina Extra Virgin Olive Oil

Directions

  1. Marinade: Combine marinade ingredients in mixing bowl. Dredge steaks through marinade, coating well. Marinate steaks in refrigerator up to 24 hours.
  2. Heat a medium hot gas/charcoal grill to 350°F. Brush grilling surface clean; oil slightly to prevent sticking. Remove cedar planks from water. Place planks on grilling rack, close cover; heat for 3 minutes and flip plank.*
  3. Simultaneously to preparing plank, remove steak from marinade, discard remaining marinade; season with salt and pepper. Place onto grill, close cover and cook 3 mins per side until nicely marked. Transfer steak onto plank and finish cooking for 5-7 minutes.
  4. Remove steaks from planks when internal temperature reaches 135° F for medium rare. Transfer steaks to carving board; tent loosely with aluminum foil and allow to rest for 4-5 minutes.
  5. Temperature will continue to rise about 10°F.** Reserve any juices released from the steak.
  6. Prepare vinaigrette; warm honey and rosemary in the microwave for 10-15 seconds. Whisk in cider vinegar, seasonings, and any reserved cooking juice; slowly whisk in olive oil.
  7. Slice steaks on bias at a 45° angle. Transfer to serving platter, drizzle with Honey Rosemary Sauce.
  8. *Always prepare planks according to manufacturer’s directions.
  9. **Cook to a minimum finished temperature of medium rare (145*F) to medium (160*F) doneness as measured with a meat thermometer.
 
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