Crab Stuffed New York Strip Food

CRAB-STUFFED NEW YORK STRIP STEAK

Steps:

• Preheat grill to medium. Combine crabmeat, breadcrumbs, parsley, mayonnaise and horseradish.
• Cut a pocket in the side of each steak. Spoon crab mixture into the pockets. Season steaks with salt and pepper, if desired.
• Grill steaks for 8 to 12 minutes for medium rare, turning once halfway through grilling.

CRAB STUFFED NEW YORK STRIP

Steps:

• pre-heat the grill (i use my george foreman) to medium.
• combine crabmeat, breadcrumbs, parsley, mayo and horseradish.
• cut a slit in the side of each steak making sure to cut evenly.
• spoon crab mixture into pockets.
• season the steaks with as much salt and pepper as you like.
• grill steaks for 8 to 12 minutes for medium rare turning once half way through.

THE PERFECT NEW YORK STRIP STEAK

Steps:

• Roast the steaks at low heat: Preheat oven to 275 degrees F. Season steaks generously with salt on all sides. Place steaks on a wire rack fitted over a rimmed baking sheet; this will ensure even airflow all around the steaks as they cook. Cook for 25-35 minutes, checking after 20 minutes, until internal temperature reaches 125 degrees F. (Note: Once the temperature reaches 80 degrees F, it will climb quickly.) For an accurate temperature, place the thermometer through the side into the center of the steak. When steak reaches 125 degrees F, let rest 10 minutes.
• Sear the steaks: Heat skillet over high heat. Add the oil and heat until smoking; then add the steaks. Cook for 1 minute, undisturbed. Flip steaks, drain off the fat, then cook another 1 minute, undisturbed. Meanwhile, gently smash the garlic cloves with the heel of your hand until you hear a crack, leaving the peels attached.Add 2 tablespoons of butter, garlic cloves, thyme, and rosemary to the skillet. Tilt the pan and continually baste the steaks with the hot butter as it browns and gets foamy. Take the pan off the heat as you baste if the butter is browning too quickly or the herbs and garlic are starting to burn. Add remaining tablespoon of butter; once the first side is well-browned, flip the steaks and continue basting-a French technique called arroser-until the butter is no longer foamy. (Once the steaks have been flipped, Chef Pandel continues basting with his pan entirely off the heat; you may need to do the same, depending on the variables of stove temperature, pan, and the steaks themselves.) When it's no longer foamy, the butter has done its job and the steaks should be well seared with a nice crust. Check the temperature of the steaks: for medium-rare, the internal temperature should be 125 degrees F-130 degrees F. Remove steaks to the rack to rest, about 10 minutes. Serve right away.

STUFFED CRAB

Steps:

• Heat oven to 400 degrees. Spread the softened butter over the bottoms of 6 medium-size natural or ceramic crab or scallop shells. In a large bowl, mix 2 cups of the bread crumbs with the fish stock and set aside.
• In a heavy, 10-inch skillet, melt 4 tablespoons of the butter cubes over moderate heat. Add the onions and cook, stirring often, until they are translucent, about 5 minutes. Transfer the onion mixture to the bowl of moistened bread crumbs. Add the crab meat, scallions, parsley, cayenne and salt, and mix well.
• Mound the crabmeat mixture into the buttered shells. Sprinkle the remaining 2 tablespoons of bread crumbs and remaining 3 tablespoons of butter cubes over the tops and lay the shells on a large, shallow baking dish. Bake in the upper third of the oven for 15 minutes, then put under the broiler for 30 seconds or so to brown the tops. Serve hot in the shells.

STUFFED NEW YORK STRIP STEAKS

Steps:

• 1. Soak toothpicks in water for 5 minutes.
• 2. Slice the steak in half lengthwise, so you have 2 thinner pieces. Rub oil on the outside of each piece.
• 3. Lay a piece of the steak flat. Scoop about 2 tablespoons of cheese onto steak and spread out. Layer a few strips of the red pepper and spinach leaves atop the cheese. Roll the steak closed, and stick with a toothpick to keep closed; set aside. Repeat with remaining steak.
• 4. In a large sauce pan, melt the butter. Add the sugar, onions and mushrooms. Saute over medium-low heat for about 5 minutes. Add wine, and saute for another 5 minutes. Reduce heat to low and let simmer until steaks are ready to serve, stirring occasionally.
• 5. Heat your grill to medium. Grill the steaks, turning every few minutes, to evenly cook all sides. Remove from heat.
• 6. Top with mushroom and onion saute, and serve with your choice of side dishes.

BROADWAY NEW YORK STRIP

Steps:

• Trim most exterior fat from strips.
• Set aside.
• Mix oil, Worcestershire, Calvados, pepper, savory and the steak rub in a glass mixing bowl.
• Put steaks in a gallon zip-lock bag.
• Pour marinade over steaks.
• Close.
• Put bag in dish.
• Let stand in refrigerator for two hours.
• Remove steaks from bag and pat dry with paper towels.
• Grill steaks on a medium high grill 7 minutes on each side.
• Remove from grill.
• Let steaks rest under aluminum foil for five minutes before slicing.
• Serve with your favorite steak sauce.

STUFFED NY STRIP STEAK

Steps:

• 1. Heat grill to medium temperature. Slice the steak in half lengthwise, so you have 2 thinner pieces. Rub oil on one side of each piece.
• 2. In a small bowl, combine the feta and red peppers. Lay a piece of the steak flat. Scoop about 1 tablespoons of cheese mixture onto steak and spread out. Layer spinach leaves atop the cheese. Roll the steak closed, and stick with a toothpick to keep closed; set aside. Repeat with remaining steak.
• 3. In a large sauce pan, melt the butter. Add the sugar, onions and mushrooms. Sauté over medium-low heat for about 5 minutes. Add wine, and sauté for another 5 minutes. Reduce heat to low, stirring occasionally, and let simmer until steaks are ready to serve.
• 4. Grill the steaks, turning every few minutes, to evenly cook all sides (about 10 minutes).
• 5. Remove from heat. Top with mushroom and onion saute, and serve with your choice of side dishes. Enjoy!