LEMON DIJON PAN STEAK
Also known as Steak Diane, this classic restaurant dish is often made tableside from a tidy service cart that is draped with a crisp white tablecloth. It's quite a showstopper that is easy to make at home right on top of the stove.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Cut beef into 4 serving pieces. Spray 12-inch skillet with cooking spray; heat over medium heat. Sprinkle both sides of beef with pepper. Cook beef in skillet 9 to 11 minutes for medium doneness (160°F), turning once. Remove beef from skillet; keep warm.
- In small bowl, mix remaining ingredients except chives until smooth; add to skillet. Heat to boiling. Boil 1 minute, stirring constantly. Stir in chives. Serve over beef.
Nutrition Facts : Calories 170, Carbohydrate 2 g, Cholesterol 75 mg, Fat 1/2, Fiber 0 g, Protein 30 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 390 mg, Sugar 0 g, TransFat 0 g
NEW YORK STRIP STEAKS WITH TARRAGON MELTING SAUCE
Make and share this New York Strip Steaks With Tarragon Melting Sauce recipe from Food.com.
Provided by CookingONTheSide
Categories Steak
Time 1h
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- In a heavy-duty resealable plastic bag, combine oil, lemon juice, garlic, Worcestershire sauce and pepper.
- Add steaks to bag.
- Press the air out of the bag, and seal tightly.
- Turn the bag several times to distribute the marinade; place the bag in a bowl and refrigerate 30 minutes, turning bag occasionally.
- Meanwhile, make the tarragon melting sauce:.
- In a bowl add all ingredients together and mix until smooth.
- Cover, and refrigerate.
- This will make 3 1/2 cups sauce.
- Heat a large oiled skillet over medium-high heat.
- Remove steaks from marinade, discarding marinade.
- Place 3 steaks in hot skillet; cook 4 to 5 minutes on each side or to the desired degree of doneness.
- Remove steaks to a serving plate, and keep warm.
- Repeat process with remaining 3 steaks.
- Top each steak with 1 to 2 tablespoons Tarragon Melting Sauce.
Nutrition Facts : Calories 1398.6, Fat 128.5, SaturatedFat 62.4, Cholesterol 398.1, Sodium 911.6, Carbohydrate 4.5, Fiber 0.7, Sugar 2, Protein 57
GRILLED MARINATED NY STRIP STEAK
Steak nirvana: nicely marbled, full of flavor and seared on the grill or on a cast iron skillet.
Provided by Katie Workman
Categories Main Course
Time 25m
Number Of Ingredients 10
Steps:
- In a large (gallon sized) zippertop plastic bag combine the red wine, balsamic, olive oil, shallot, garlic, mustard, tarragon, salt and pepper. Squish so that everything is blended, then slide in the steaks and turn them so that they are coated with the marinade.
- Seal the bag, pressing out excess air, and refrigerate the steaks in the marinade for 2 to 4 hours.
- Heat the grill to medium high. Grill the steaks for a total of 5 minutes on each side, flipping them a total of three times to get cross hatch marks on both sides, turning the steak ¼ turn for the last two flips, so that the grill marks will form and cross hatch on the other side. Let sit on a cutting board for 5 to 10 minutes before slicing and serving.
Nutrition Facts : Calories 305.56 kcal, Carbohydrate 1.84 g, Protein 23.62 g, Fat 20.66 g, SaturatedFat 7.38 g, Cholesterol 90.72 mg, Sodium 372.94 mg, Fiber 0.13 g, Sugar 0.74 g, ServingSize 1 serving
LEMON DIJON DRESSING
With lemon juice and Dijon mustard, this super fast dressing has a nice tang that's balanced by a hint of sweetness. Try it on a spinach salad or mixed greens with cucumber and tomatoes. -Bryan Braack, Eldridge, Iowa
Provided by Taste of Home
Categories Lunch
Time 10m
Yield about 1 cup.
Number Of Ingredients 6
Steps:
- Place all ingredients in a jar with a tight-fitting lid; shake well. Just before serving, shake dressing and drizzle over salad; toss to coat.
Nutrition Facts : Calories 94 calories, Fat 6g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 165mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 0 fiber), Protein 0 protein.
MARINATED GRILLED NEW YORK STRIP STEAKS
Marinate for a minimum of 2 hours for very tasty and tender steaks. Original recipe from Allrecipes, but adapted to my taste.
Provided by Marie
Categories Steak
Time 24m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Mix all marinade ingredients together in a shallow glass baking dish.
- Pierce steaks on all sides with a fork and place in marinade.
- Cover and refrigerate for at least 2 hours.
- Grill over high heat and cook to desired doneness.
THE PERFECT NEW YORK STRIP STEAK
Reverse staging is the definitive way to cook thick steaks for a nice brown crust and a perfectly juicy interior. Slow-cook them in the oven to bring them up to temperature, then quickly sear the outsides by basting with hot butter, a French technique called "arroser."
Provided by Chris Pandel
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 7
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.
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