Grilled Yak NY Strip Steak
Simple, yet elegant seasoning highlights the yak meat's delicious flavor. Top with the savory sweet Rum Gastrique to take the flavors to the next level.
Ingredients
Steak
- 2 12 oz Yak NY Strip Steaks
- 3 Tbsp canola or extra virgin olive oil
- 1 tsp course salt
- 1/2 tsp peppercorn
- 1/2 tsp cracked juniper berry
- 1/2 tsp whole coriander
- 1 Tbsp Rum Gastrique
Rum Gastrique
- 2 Tbsp unsalted butter
- 1 medium shallot minced
- 1 clove garlic smashed
- 1/4 tsp juniper berry
- 2 large bay leaf
- 1 large sprig of thyme
- 3 Tbsp sugar
- 3 Tbsp dark rum (or cognac)
- 3 Tbsp balsamic vinegar
Instructions
Prepare Steak
- Crush peppercorn, juniper berry and coriander together. (Wrap in a towel and use a meat tenderizer or use a spice grinder on course setting.) Combine with salt.
- Brush steaks with oil and season evenly on both sides with Spice mixture.
- Heat grill to high heat.
- Once grill is hot, place steaks on grill and cook until golden brown and slight char - about 4-5 minutes.
- Flip and grill for another 3-4 minutes for rare or an internal temperature (Medium Rare 135°. Medium 140°, Medium Well 150° (not recommended - see notes))
- Transfer steaks to a holding platter and let rest for 5 minutes.
- Drizzle with Rum Gastrique and enjoy.
Prepare Rum Gastrique
- Melt butter in a small saucepan over medium-low heat
- Add shallots, garlic, juniper berry, bay leaf, and thyme. Cook until shallots are translucent.
- Add sugar, rum (or cognac), and vinegar to pan.
- Bring mixture to a very light boil, reduce heat to low.
- Reduce sauce 10-20 minutes until Gastrique has a syrup like consistency
- Strain. Keep at room temperature until needed.
Notes
Recommended temperature is medium rare. Yak is very lean so overcooking will result in dry meat.
Make sure that the grill is hot, if the grill is cold the texture of the steak will be chewy.
You can mark off the steak on the grill and finish it in the oven at 350°F.
You can mark off the steak on the grill and finish it in the oven at 350°F.