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
STEAKS WITH MUSHROOMS
For a budget-friendly option, I cut the small steaks off a good roast purchased on sale, then individually wrap and freeze them. Then I just take out as many as needed at a time. -Jeanette K. Cakouros, Brunswick, Maine
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 5
Steps:
- Rub both sides of steaks with salt and pepper. In a large skillet, cook steaks in butter until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove and keep warm. , In the same skillet, saute mushrooms until tender. Serve with steaks.
Nutrition Facts : Calories 197 calories, Fat 15g fat (8g saturated fat), Cholesterol 70mg cholesterol, Sodium 737mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 15g protein.
NEW YORK STRIP STEAK WITH BRANDIED MUSHROOMS AND FRESH THYME
Steps:
- Heat 2 tablespoons oil in a large saute pan over medium-high heat until smoking. Sprinkle the steaks all over with salt and pepper. Put the steaks in the pan and cook, turning to brown all sides completely, until medium-rare, 8 to 10 minutes depending on how thick the steaks are. Remove the steaks to a platter with tongs and cover loosely with a tent of aluminum foil to keep the meat warm while you make the sauce.
- Put the saute pan back over medium-high heat and add 1/4 cup olive oil. When the oil is smoking, add the mushrooms and cook, stirring, about 10 minutes, until golden brown. Then add the thyme and garlic, and season well with salt and pepper. Toss a few more times to cook the garlic, then dump the mushrooms out onto a platter. Take the pan off the heat, add the brandy, and cook until almost evaporated. Add the cream and cook that down 2 to 3 minutes until reduced by about one-half and thickened. Return the mushrooms to the pan with whatever juices have collected on the platter and simmer the whole thing another 2 minutes until thickened again. Season with salt and pepper.
- Slice the steak thin against the grain. Taste the sauce for salt and pepper and serve.
NEW YORK STRIP STEAK WITH BRANDIED MUSHROOMS
Make and share this New York Strip Steak With Brandied Mushrooms recipe from Food.com.
Provided by CookingONTheSide
Categories Steak
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat 1 T of the oil in large skillet over medium-high heat.
- Season steaks with 1 t of the salt and 1/4 t of the pepper.
- Place steaks in the hot pan and cook, turning to brown both sides, about 3-4 minutes per side for medium-rare.
- Remove steaks and cover loosely with foil to keep warm.
- In same skillet, add the remaining 1 T oil.
- Add mushrooms and cook, stirring for 10-15 minutes, until mushrooms are golden and soft.
- Add thyme, 1/4 t salt and garlic and cook for 2 more minutes.
- Remove mushrooms with a slotted spoon; place in a bowl.
- In same skillet, add brandy and cook until brandy is almost evaporated, about 1 minute.
- Add cream and cook 2-3 minutes, until slightly thickened.
- Return mushrooms and their juices to the pan and simmer for 2 more minutes.
- Season with the remaining 1/4 t salt and 1/4 t pepper.
- Serve with steak.
Nutrition Facts : Calories 903.8, Fat 62.5, SaturatedFat 25.6, Cholesterol 270.4, Sodium 1042.8, Carbohydrate 9.2, Fiber 2.4, Sugar 4.5, Protein 66.2
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
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- Swish mushrooms in a bowl of water to clean, then trim any tough stem ends. Cut into halves, or quarter if large. Combine salt and pepper in a small bowl. Sprinkle steaks all over with 2 tsp. thyme leaves and half of salt-and-pepper mixture, pressing seasonings into meat.
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