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.
SLOW-COOKED FLANK STEAK
My slow cooker gets lots of use, especially during the hectic summer months. I can fix this flank steak in the morning and forget about it until dinner. Serve with noodles and a tossed salad. -Michelle Armistead, Keyport, New Jersey
Provided by Taste of Home
Categories Dinner
Time 4h15m
Yield 6 servings
Number Of Ingredients 11
Steps:
- In a skillet, brown steak in oil; transfer to a 5-qt. slow cooker. In the same skillet, saute onion for 1 minute. Gradually add water, stirring to loosen browned bits from pan. Add remaining ingredients; bring to a boil. Pour over the flank steak. Cover and cook on low until the meat is tender, 4-5 hours. Slice the meat; serve with onion and pan juices.
Nutrition Facts : Calories 199 calories, Fat 11g fat (4g saturated fat), Cholesterol 48mg cholesterol, Sodium 327mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 20g protein. Diabetic Exchanges
SLOW-COOKED SWISS STEAK
This is one of my favorite recipes to make because I can flour and season the steaks and refrigerate them overnight. The next morning, I just put all the ingredients in the slow cooker, and I have a delicious dinner waiting when I arrive home from work. -Sarah Burks, Wathena, Kansas
Provided by Taste of Home
Categories Dinner
Time 6h10m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a bowl or shallow dish, combine the flour, salt and pepper. Add the steak and turn to coat. , Place the onion in a greased 3-qt. slow cooker. Top with the steak, celery and tomato sauce. Cover and cook on low for 6-8 hours or until meat is tender.
Nutrition Facts : Calories 171 calories, Fat 4g fat (1g saturated fat), Cholesterol 64mg cholesterol, Sodium 409mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 1g fiber), Protein 27g protein. Diabetic Exchanges
More about "low slow perfectly cooked steak food"
FOR BEAUTIFULLY COOKED STEAK, TAKE IT LOW AND SLOW IN THE …
From denverpost.com
Author Joe NguyenEstimated Reading Time 5 mins
HOW TO MAKE THE BEST STEAK YOU WILL EVER EAT - FOOD …
From foodnetwork.com
Estimated Reading Time 2 mins
THE PERFECT THICK-CUT STEAK IS COOKED LOW AND SLOW
From 177milkstreet.com
HOW TO COOK STEAK | BBC GOOD FOOD
From bbcgoodfood.com
HOW TO SLOW COOK STEAK IN THE OVEN SO IT'S TENDER & JUICY
From livestrong.com
FOR BEAUTIFULLY COOKED STEAK, TAKE IT LOW AND SLOW IN …
From washingtonpost.com
HOW TO COOK STEAK IN THE OVEN | COOKING SCHOOL | FOOD NETWORK
From foodnetwork.com
CAN FLANK STEAK BE COOKED LOW AND SLOW? [BEST WAY TO PREPARE IT]
From smokergrillgirl.com
PERFECT OVEN-COOKED STEAK RECIPE - TODAY.COM
From today.com
HOW TO COOK A PERFECT TOMAHAWK STEAK - THE ART OF FOOD AND WINE
From theartoffoodandwine.com
SLOW COOKER STEAK - THE LAZY SLOW COOKER
From thelazyslowcooker.com
STEAK CHILI - LOW CARB CHILI RECIPE • LOW CARB WITH JENNIFER
From jenniferbanz.com
HOW TO SLOW COOK FLANK STEAK | STEAK UNIVERSITY
From mychicagosteak.com
PERFECT SLOW COOKER STEAK | SUPER EASY RECIPE
From kitchenteller.com
SLOW-ROASTED BEEF TENDERLOIN RECIPE - SERIOUS EATS
From seriouseats.com
COOKING A STEAK IN THE OVEN - MACHEESMO
From macheesmo.com
LOW AND SLOW PERFECTLY COOKED STEAK BY CHEYANNE - FOODRHYTHMS
From foodrhythms.com
SLOW-SMOKED PORTERHOUSE STEAKS RECIPE - SERIOUS EATS
From seriouseats.com
PAN-SEARED, BUTTER-BASTED THICK-CUT STEAK RECIPE - SERIOUS EATS
From seriouseats.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love