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Broiled New York Steak

I was so excited to see your best broiled steak recipe contest. Steak is one of my favorite foods and while barbecuing outside is ideal for some, it is one of the few barbecued meats that actually benefits from the broiler. Why? Because you can control the heat and it won't burst into flames when you put the lid down, run inside and came back out to find fat has dripped down into the flames and set your beautiful piece of meat aflame.This is a recipe my dad used to make when I was a kid. He is recently deceased (cancer) but his spirit lives on in the meat each time I eat it and think of him. He used to rub the entire steak in a liberal dosing of pure yellow mustard, then add salt and pepper. I have updated it a bit, by substituting dry mustard and changing the spicing a bit. But its still every inch his recipe. The key is to buy a New York roast and cut it yourself into nice 2 1/2 inch slabs (or have your butcher do it.)
2 Servings -
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Servings:2  | Calories:562 | Total Fat:28g  | Chol:188mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 28g
43 %
Sat Fat 7g
35 %
Total Carb 4g
1 %
Fiber 2g
8 %
Sugars 0g
Cholesterol 188mg
63 %
Sodium 5083mg
212 %
Protein 71g
141 %
73% Steak
22% Olive oil
2% Others combined
1% Fresh ground pepper
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


2 pieces New York Steak (2 1/2 inch thick - trimmed)
2 tablespoons powdered mustard
2 teaspoons powdered garlic
2 teaspoons sea salt
2 teaspoons seasoning salt
4 teaspoons fresh ground pepper (course)
2 tablespoons olive oil

Directions : View recipe directions on
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