New York Strip Steaks With Tarragon Melting Sauce Food

NEW YORK STRIP STEAKS WITH TARRAGON MELTING SAUCE

Steps:

• In a heavy-duty resealable plastic bag, combine oil, lemon juice, garlic, Worcestershire sauce and pepper.
• Add steaks to bag.
• Press the air out of the bag, and seal tightly.
• Turn the bag several times to distribute the marinade; place the bag in a bowl and refrigerate 30 minutes, turning bag occasionally.
• Meanwhile, make the tarragon melting sauce:.
• In a bowl add all ingredients together and mix until smooth.
• Cover, and refrigerate.
• This will make 3 1/2 cups sauce.
• Heat a large oiled skillet over medium-high heat.
• Remove steaks from marinade, discarding marinade.
• Place 3 steaks in hot skillet; cook 4 to 5 minutes on each side or to the desired degree of doneness.
• Remove steaks to a serving plate, and keep warm.
• Repeat process with remaining 3 steaks.
• Top each steak with 1 to 2 tablespoons Tarragon Melting Sauce.

NY STRIP STEAK WITH TARRAGON MELTING SAUCE

Steps:

• In a heavy-duty, resealable plastic bag, combine oil, 1/4 cup lemon juice, garlic, Worcestershire sauce and 1 teaspoon pepper; add steaks to bag. Press the air out of the bag and seal tightly. Turn the bag several times to distribute the marinade. Place the bag in a bowl and refrigerate 30 minutes, turning bag occasionally.
• Heat a large skillet over medium-high heat. Remove steaks from marinade, discarding marinade. Place 3 steaks in hot skillet; cook 4 to 5 minutes on each side or to the desired degree of doneness. Remove steaks to a serving plate, and keep warm Repeat process with remaining 3 steaks. Top each steak with 1 to 2 tablespoons Tarragon Melting Sauce.
• Serve immediately.
• Position knife blade in food processor bowl; add butter, sour cream, garlic, mustard, green onion, tarragon, parsley, 2 teaspoons lemon juice, zest, 1 teaspoon pepper and salt and process until smooth. Cover, and refrigerate.
• Yield: 3 1/2 cups
• Preheat oil to 360 °F.
• Slice the onions into very thin rings and separate the rings. Spread them out and sprinkle with seasoned salt. Place the flour in a resealable plastic bag. Put the onion rings in batches, in the bag, close tightly and shake until the onion rings are coated.
• Fry the onion rings in batches for 3 to 4 minutes, until they are brown and crispy.
• Remove with tongs and drain on paper towels. Taste and season with salt, if necessary. Top the steak with the fried onion rings.

NEW YORK STRIP STEAKS

Steps:

• In a heavy-duty resealable plastic bag, combine oil, lemon juice, garlic, Worcestershire sauce and 1 teaspoon pepper. Add steaks to bag. Press the air out of the bag, and seal tightly. Turn the bag several times to distribute the marinade; place the bag in a bowl and refrigerate 30 minutes, turning bag occasionally.
• Heat a large oiled skillet over medium-high heat.
• Remove steaks from marinade, discarding marinade. Place 3 steaks in hot skillet; cook 4 to 5 minutes on each side or to the desired degree of doneness. Remove steaks to a serving plate, and keep warm. Repeat process with remaining 3 steaks. Top each steak with 1 to 2 tablespoons Tarragon Melting Sauce.
• In a bowl add butter, garlic, green onion, tarragon, parsley, sour cream, lemon zest, juice, mustard, 1 teaspoon pepper and salt, and mix until smooth. Cover, and refrigerate.
• Yield: 3 1/2 cups

NEW YORK STRIP STEAKS & TARRAGON MELTING SAUCE

Steps:

• 1. In a bowl, add all ingredients together and mix until smooth. Cover and refrigerate.
• 2. DIRECTIONS FOR THE STEAKS:::
• 3. In a heavy resealable plastic bag, combine oil,lemon juice, garlic, worcestershire sauce and pepper. Add steaks to the bag. Press the air out of bag, and seal tightly. Turn the bag several times to distribute the marinade; place the bag in a bowl and refrigerate 30 minutes, turning bag occasionally.
• 4. Heat a large oiled skillet over medium-high heat.
• 5. Remove steaks from marinade, discarding marinade. Place 3 steaks in hot skillet; cook 4 to 5 minutes on each side or to the desired degree of doneness. Remove steaks to a serving plate, and keep warm. Repeat process with the remaining 3 steaks. Top each steak with 1 to 2 tablespoons of TARRAGON MELTING SAUCE: ENJOY!!

SPICE-CRUSTED NEW YORK STRIP STEAKS WITH MESA GRILL STEAK SAUCE

Steps:

• To make the spice rub, combine the ancho powder, paprika, coriander, dry mustard, oregano, cumin, chile de arbol, 1 tablespoon salt, and 1 tablespoon pepper in a small bowl.
• Preheat a grill to medium-high or preheat a grill pan over medium-high heat. Brush both sides of the steaks with the oil and season with salt and pepper. Rub one side of each steak with about 2 tablespoons of the spice mixture.
• Grill the steaks, rub side down, until lightly charred and a crust has formed, 3 to 4 minutes. Flip over the steaks and continue grilling for 5 to 6 minutes more for medium-rare; the steaks will be bright pink in the middle.
• Spoon some of the Mesa Grill steak sauce into the center of each of 4 plates and top with the steaks. Or serve the sauce on the side for dipping.

THE PERFECT NEW YORK STRIP STEAK

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 STRIP STEAKS WITH TENNESSEE BARBECUE SAUCE

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.