NEW YORK STRIP STEAK WITH GARLIC BUTTER
This New York strip steak is seared steak that's cooked to golden brown, then topped with a garlic and herb butter. An easy dinner recipe that tastes like it came from a steakhouse, but can be made in the comfort of your own home.
Provided by Sara Welch
Categories Main
Time 25m
Number Of Ingredients 6
Steps:
- Let the steaks sit at room temperature for 20 minutes.
- Preheat the oven to 450 degrees F. Season the steaks on both sides with salt and pepper to taste.
- Heat a heavy pan such as a cast iron skillet over high heat.
- Add the oil to the pan. Place the strip steaks in the pan in a single layer.
- Cook for 3-4 minutes per side or until deep golden brown.
- Add the butter to the pan. After the butter has melted, add the garlic cloves and thyme sprigs to the pan. Stir to combine.
- Spoon the butter mixture over the steaks. Insert a probe thermometer into the thickest part of one of the steaks.
- Place the meat in the oven and bake for 5-7 minutes or until the thermometer registers 140 degrees F for a medium steak.
- Remove the pan from the oven. Let the steak rest for 5 minutes. Spoon the pan drippings over the steak, then slice and serve immediately.
Nutrition Facts : Calories 577 kcal, Carbohydrate 1 g, Protein 31 g, Fat 26 g, SaturatedFat 20 g, Cholesterol 149 mg, Sodium 184 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
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.
NEW YORK STEAK WITH GARLIC CHEESE SAUCE
The boursin cheese makes this dish. You may substitute good quality garlic cream cheese, just add your favourite herbs and let sit over night for flavours to blend. mmmummmm You won't be sorry.
Provided by Baby Kato
Categories Steak
Time 37m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Sear steaks in hot oil, until cooked to your preference.
- Remove steaks, cover and keep warm.
- In same pan saute onions for 2 minutes, add wine and cook over high heat until reduced to 1 tbsp.
- Add half and half cream.
- Boil until reduced by half.
- Stir in Boursin cheese or garlic cream cheese until thick and hot.
- Pour sauce over hot steaks, garnish with parsley.
Nutrition Facts : Calories 740.8, Fat 53.2, SaturatedFat 20.8, Cholesterol 232.2, Sodium 159.6, Carbohydrate 2.9, Fiber 0.2, Sugar 0.3, Protein 56.4
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