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 STEAK LAVISHED WITH TOMATOES AND OLIVES
Steps:
- 1. Combine the tomatoes and olives in a small bowl. Season with salt and pepper. Dress with the vinegar, oil, and 1 tablespoon of the parsley. Set aside.
- 2. Preheat the broiler.
- 3. Broil the steak 4 inches from the heat source until browned, about 4 minutes on the first side. Turn over and cook for 3 minutes on the other side for medium-rare meat. Cook 1 minute longer for medium.
- 4. Let the meat rest 5 minutes before carving. Slice into 1/4-inch-thick slices. Arrange on a serving platter. Spoon the reserved tomato-olive salsa atop the steak and sprinkle with the remaining tablespoon of parsley. Serve immediately.
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 STRIP STEAK WITH KALAMATA-OLIVE CHIMICHURRI
DH and I made this recipe from Feb 2009 Bon Appetit and thought it was really good. The recipe recommends using grass-fed steak and to serve the steak rare. Prep time includes time for the steak to rest.
Provided by Dr. Jenny
Categories Steak
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Heat 2 Tb oil in heavy medium skillet over medium heat.
- Add sliced garlic, red pepper, and bay leaf. Stir until fragrant, about 1 minute.
- Add shallots and saute until just translucent, about 2 minutes. Remove from heat.
- Stir in parsley, olives, and vinegar. Add 1 Tb water. Add more water by teaspoonfuls to thin as need. Season Chimichurri with salt and pepper.
- Note: This can be made 2 hours ahead. Let stand at room temperature.
- Rub steaks with 1 Tb oil and pressed garlic. Sprinkle both sides of each steak with 1/2 tsp paprika, 1/4 tsp coarse salt, cayenne, and generous amount of black pepper. Let stand at room temperature 30 minutes or up to 2 hours.
- Preheat oven to 400°F.
- Brush heavy, very large oven-proof skillet (preferably cast iron) with oil. Heat over high heat until almost smoking. Add steaks.
- Cook until browned, about 5 minutes. Turn steaks and transfer skillet to oven.
- Roast until instant-read thermometer inserted horizontally into steaks registers 110 to 115 degrees F for rare, about 10 minutes.
- Let steaks rest 5 minutes. Thinly slice cross-wise. Spoon chimichurri over.
Nutrition Facts : Calories 378.3, Fat 27.7, SaturatedFat 9.3, Cholesterol 107.2, Sodium 384.1, Carbohydrate 3, Fiber 0.5, Sugar 0.1, Protein 27.8
NEW YORK STRIP STEAK
It's easy to see why so many top chefs prefer to cook with natural gas. Natural gas barbecues allow you to cook with more even, direct and precise heat. They're also energy efficient and hook up to your home's natural gas connection, meaning you can say goodbye to those frantic moments when you're low on propane and need to run out for a tank refill.
Provided by Mary Jenny
Categories Steak
Time 10m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Combine coffee, brown sugar, allspice, salt and pepper to taste. Pat rub on both sides of each steak.
- Prep grill for cooking over indirect heat. You'll need a medium-high temperature of around 350°F (180°C) to grill steaks. For natural gas grills, preheat grill to medium-high and turn off one burner to achieve indirect heat.
- Grease grate with canola oil. Place steaks on grill over direct heat. Cook for four to five minutes per side, or until well-marked. Move steaks to the cooler part of the grill and close lid. Cook for two to three minutes for medium-rare, or to the desired tenderness.
- Remove steaks from grill and let rest for five minutes before serving.
Nutrition Facts : Calories 712.9, Fat 41.2, SaturatedFat 16.6, Cholesterol 215.5, Sodium 147, Carbohydrate 27.4, Fiber 0.1, Sugar 26.8, Protein 54.9
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.
PAN-GRILLED NEW YORK STRIP STEAKS WITH GREEN OLIVE TAPENADE
Serve these with a creamy potato gratin. Market Tip: Avoid steaks with lots of cartilage - they will be tough and chewy.
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Place almonds in processor and grind finely; transfer to small bowl. Place olives, oil, capers, anchovies, and garlic in processor. Blend until fine paste forms. Add almonds; blend 5 seconds. Season tapenade with salt and pepper. (Can be made 2 days ahead. Cover and chill.)
- Sprinkle steaks generously with salt and pepper. Coat steaks with rosemary, pressing to adhere. Heat 2 heavy medium skillets (preferably cast-iron) over high heat 5 minutes. Place 1 steak in each pan. Sear steaks 3 minutes; turn over and sear second side 3 minutes. Reduce heat to medium-high. Continue to cook, turning every 3 minutes, until steaks are cooked to desired doneness, about 15 minutes longer for medium-rare (thermometer inserted into center will register 130°F). Transfer steaks to platter; let stand 10 minutes. Slice steaks thinly. Serve with tapenade.
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