New York Strip Steak-T bone Steak.

The strip steak is a type of cut of beef steaks. Internationally it is called a club steak. In the United States and Canada it is also known as strip loin, shell steak, Kansas City strip or New York strip steak. Cut from the short loin, the strip steak consists of a muscle that does little work, and so it is particularly tender, though not as tender as the nearby rib eye or tenderloin (fat content of the strip is somewhere between these two cuts). Unlike the nearby tenderloin, the short loin is a sizable muscle, allowing it to be cut into the larger portions.When still attached to the bone, and with a piece of the tenderloin also included, the strip steak becomes a T-bone steak or a Porterhouse steak, the difference being that the Porterhouse has a larger portion of tenderloin included. The strip steak can be sold with or without the bone, but bone-in strips are generally better because they are usually thicker, and the bone conveys heat to the steak during cooking. Strip steaks can be substituted for most recipes calling for T-bone and porterhouse steaks, and sometimes for fillet and rib eye steaks.- 2 New York steaks- 2 garlic cloves- 1/2 cup crushed crackers- 2 tbsp olive oil- 5 tbsp Dijon mustard- 1 tsp parsley- Salt and pepper to tasteDirections:Preheat barbecue grill to high heat. Chop the garlic and mix it in a bowl with crushed crackers, olive oil, parsley, salt, pepper and Dijon mustard. Cover all sides of the New York steaks with the garlic mixture.Sear all sides of the New York steaks on grill for 1-2 minutes. Reduce grill heat to medium-high and allow each side of the New York Steak to cook for 5-10 minutes.

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