NEW YORK STEAKS WITH A VANILLA AND CHERRY SAUCE
Grilled steak with a cherry, vanilla, and wine sauce. Fresh cherries could be replaced with dried cherries, rehydrated in wine sauce.
Provided by CupcakeSparkles11
Categories Meat and Poultry Recipes Beef Steaks Strip Steak Recipes
Time 40m
Yield 2
Number Of Ingredients 9
Steps:
- Preheat an outdoor grill for high heat, and lightly oil the grate. Rub the New York steaks on both sides with the Worcestershire sauce, then season to taste with salt and pepper.
- Cook the steaks on the preheated grill until they are beginning to firm, and are hot and slightly pink in the center, 6 to 7 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Once the steaks are done, cover them with two layers of aluminum foil, and allow to rest in a warm area for 10 minutes.
- While the steaks are cooking, prepare the cherry sauce by bringing the red wine to a boil in a saucepan over medium-high heat; boil for 5 minutes. Stir in the cherries, sugar, and vanilla extract. Return to a boil, then reduce heat to medium, and simmer until the cherries are tender, 5 to 7 minutes. Dissolve the cornstarch in the water, then stir into the simmering cherry sauce. Cook for a few minutes until the cherry sauce thickens. Pour the sauce over the steaks to serve.
Nutrition Facts : Calories 623.7 calories, Carbohydrate 37.3 g, Cholesterol 106.3 mg, Fat 28 g, Fiber 3.3 g, Protein 36.2 g, SaturatedFat 10.8 g, Sodium 256.4 mg, Sugar 30 g
NEW YORK STRIP STEAKS WITH RED-WINE SAUCE
New York strip (also known as shell steak) is a boneless cut from the short loin, which is known for its tenderness. The red-wine sauce gets a boost from Dijon mustard.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 30m
Number Of Ingredients 7
Steps:
- Heat half the oil in a large skillet over medium-high heat. Season 2 steaks with 3/4 teaspoon salt and some pepper. Cook until deep golden brown and an instant-read thermometer inserted into the center reaches 130 degrees, about 4 minutes per side. Transfer to a platter, and tent with foil. Repeat with remaining oil and steaks. Let steaks rest in a 250 degree oven.
- Reduce heat to medium, and add wine to skillet. Cook until almost completely reduced, about 5 minutes. Add beef stock, and cook until reduced to 1/4 cup, about 2 1/2 minutes. Reduce heat to low, and whisk in butter (1 piece at a time) and mustard. Stir in any juices from the platter, and season with salt and pepper. Spoon sauce over steaks.
NEW YORK-STYLE PHILLY CHEESE STEAK
Steps:
- Make Gary's secret onions: In a bowl, combine all the ingredients except the onions and oil. Working in batches, grind the spice mixture in a clean coffee grinder. Return half of the spice mixture to the bowl and reserve the remaining spice mixture. Add the onions to the bowl of spice mixture and mix to combine. Store the onions in the refrigerator, covered, to marinate for at least 3 hours and up to overnight. Heat the 2 tablespoons oil in a large skillet over medium heat. Add the marinated onions and reserved spice mixture and cook, stirring occasionally, until translucent. Set aside covered with foil to keep warm.
- Make the tangy relish and cheese steak: In a mini food processor, combine the ketchup, capers, cornichons, green peppercorns, and celery salt and pulse four or five times. Add the vinegars and pulse two to three times until just blended. Set aside.
- When ready to serve, heat the 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the beef and cook, stirring, until just cooked through. Remove from the heat.
- Slather the bottom halves of the rolls with the tangy relish and top with the beef, onions, cheese and the top halves of the rolls. Slice and serve.
NY STRIP STEAKS
Steps:
- Preheat the oven to 275 degrees F.
- Allow the steaks to come to room temperature, 30 to 45 minutes. Season the steaks with some kosher salt. Heat a large, oven-safe skillet over medium-high heat until hot, about 2 minutes. Add the olive oil to the pan. Carefully place the steaks in the pan and allow them to sear untouched until golden brown, about 4 minutes. Flip the steaks and take the pan off the heat. Add the butter and thyme sprigs. Spoon the melted butter over the steaks and continue to baste for about 45 seconds. Transfer the skillet to the center of the oven and cook the steaks until an instant-read thermometer inserted into the thickest part reads 135 degrees F., 5 to 7 minutes for medium-rare.
- Carefully remove the hot skillet from the oven, transfer the steaks to a cutting board and allow the meat to rest for 10 to 15 minutes. Slice the steaks and arrange on a serving plate. Spoon the remaining pan sauce over the steaks, sprinkle with sea salt and drizzle with olive oil.
NEW YORK STRIP STEAKS WITH TENNESSEE BARBECUE SAUCE
Make and share this New York Strip Steaks With Tennessee Barbecue Sauce recipe from Food.com.
Provided by ratherbeswimmin
Categories Steak
Time 45m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Make the sauce: In a small saucepan, whisk all the sauce ingredients with ½ cup water.
- Bring to a simmer over medium-high heat, then decrease heat and simmer for 10 minutes, stirring occasionally.
- Trim most of the exterior fat from the steaks; let stand at room temperature for 20-30 minutes before grilling.
- Roughly chop the garlic; then sprinkle the salt on top.
- Using both the sharp edge and the flat side of the knifeblade, crush the garlic and salt together to create a paste.
- In a small bowl, mix the paste with the oil, rosemary, and pepper; smear mixture evenly all over the steaks.
- Grill over direct high heat until cooked to desired doneness, 6-8 minutes for medium-rare, turning once (if flare-ups occur, move the steaks temporarily over indirect heat).
- Remove from the grill and let rest for 3-5 minutes; serve warm with the sauce on the side.
Nutrition Facts : Calories 676.2, Fat 45.4, SaturatedFat 15.6, Cholesterol 183.7, Sodium 809, Carbohydrate 13.3, Fiber 0.5, Sugar 10.5, Protein 47.6
NEW YORK STRIP STEAK WITH WHISKEY-MUSHROOM SAUCE
From the Mayo Clinics healthy recipe section. They call for 4 oz steaks but if i'm going to cook a steak, i want the real deal. Enjoy!
Provided by PSU Lioness
Categories Steak
Time 25m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Prepare a hot fire in a charcoal grill or heat a gas grill or broiler. Away from the heat source, lightly coat the grill rack or broiler pan with cooking spray. Position the cooking rack 4-6 inches from the heat source.
- Grill or broil the steaks until slightly pink on the inside, about 10 minutes each side. A food thermometer will read 145 for medium rare. Transfer to a plate and keep warm.
- In a small saucepan, heat the margarine over medium heat. Add the garlic, mushrooms, thyme and rosemary. Saute lightly until the mushrooms are tender, about 1-2 minutes.
- Remove from the heat and carefully add the whiskey (careful not to flame). Stir the sauce for another minute. Top the steaks with the mushroom sauce and serve immediately.
Nutrition Facts : Calories 609.7, Fat 35.4, SaturatedFat 14.2, Cholesterol 183.7, Sodium 122.8, Carbohydrate 4.5, Fiber 1.1, Sugar 1.3, Protein 48.6
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
NEW YORK STEAKS WITH A VANILLA AND CHERRY SAUCE
Grilled steak with a cherry, vanilla, and wine sauce. Fresh cherries could be replaced with dried cherries, rehydrated in wine sauce.
Provided by ainsliek
Categories Strip Steak
Time 40m
Yield 2
Number Of Ingredients 9
Steps:
- Preheat an outdoor grill for high heat, and lightly oil the grate. Rub the New York steaks on both sides with the Worcestershire sauce, then season to taste with salt and pepper.
- Cook the steaks on the preheated grill until they are beginning to firm, and are hot and slightly pink in the center, 6 to 7 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Once the steaks are done, cover them with two layers of aluminum foil, and allow to rest in a warm area for 10 minutes.
- While the steaks are cooking, prepare the cherry sauce by bringing the red wine to a boil in a saucepan over medium-high heat; boil for 5 minutes. Stir in the cherries, sugar, and vanilla extract. Return to a boil, then reduce heat to medium, and simmer until the cherries are tender, 5 to 7 minutes. Dissolve the cornstarch in the water, then stir into the simmering cherry sauce. Cook for a few minutes until the cherry sauce thickens. Pour the sauce over the steaks to serve.
Nutrition Facts : Calories 623.7 calories, Carbohydrate 37.3 g, Cholesterol 106.3 mg, Fat 28 g, Fiber 3.3 g, Protein 36.2 g, SaturatedFat 10.8 g, Sodium 256.4 mg, Sugar 30 g
ROASTED NEW YORK STRIP STEAK WITH CHIMICHURRI SAUCE
Spice up your next meal with this tempting Roasted New York Strip Steak with Chimichurri Sauce that is sure to be a family favorite.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 40m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F.
- Mix together 3 tablespoons olive oil, cumin, red pepper flakes, oregano and salt to taste in a bowl and coat the steaks in the mixture.
- Heat a large frying pan on high heat and fry the steaks on each side for 2 to 3 minutes until they are browned.
- Place two 1 1/2 to 2 feet long sheets of Reynolds Wrap® Aluminum Foil on a table and place each steak in the center of the foil and fold up the ends and the outside of the foil to create a packet.
- Bake the steak for 10 minutes for a medium-rare internal temperature. Add 5 more minutes of baking to achieve a medium internal temperature.
- Remove the steaks from the packets and let them rest for 2 to 3 minutes before serving.
- Combine the garlic, parsley, cilantro, red wine vinegar, remaining 2 tablespoons of olive oil and salt and pepper in a food processor and process on high speed until it becomes like a paste.
- Serve the steak alongside the Chimichurri Sauce.
Nutrition Facts : Calories 607.7 calories, Carbohydrate 4.2 g, Cholesterol 131.5 mg, Fat 34.7 g, Fiber 1 g, Protein 66.4 g, SaturatedFat 9.1 g, Sodium 1015.3 mg, Sugar 0.3 g
TENDERLOIN STEAKS WITH CHERRY SAUCE
This recipe stars a delectable sauce made with wine, plump cherries, and steak portioned just right. -Jacob Kitzman, Seattle, Washington
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Place wine and cherries in a large saucepan. Bring to a boil; cook for 5 minutes or until liquid is reduced to 1/4 cup. Stir in the butter, 1/4 teaspoon salt and 1/8 teaspoon pepper., Sprinkle steaks with remaining salt and pepper. Broil 4 in. from the heat for 4-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Serve steaks with cherry sauce and sprinkle with green onion.
Nutrition Facts : Calories 291 calories, Fat 9g fat (4g saturated fat), Cholesterol 55mg cholesterol, Sodium 461mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 1g fiber), Protein 25g protein. Diabetic Exchanges
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