New York Strips With Roasted Garlic Butter Food

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.

NY STRIP STEAK WITH ROSEMARY GARLIC BUTTER

Steps:

• Season the steaks with salt and pepper on both sides. Allow the steaks to come to room temperature.
• Preheat the cast-iron skillet over medium-high heat.
• Once the skillet is hot, add the olive oil to the hot pan, then the steaks.Still, over medium-high heat cook for about 2 ½-3 minutes on each side. Position the steak on the side to sear the sides of the steak. This allows you to get a nice sear but still have an inside that is partially rare.
• After searing the steak, add the butter, garlic, rosemary, and thyme to the skillet.
• As the butter melts, spoon the butter over the steak. Continue cooking for 2 to 3 minutes or until you reach the desired doneness.
• Remove the steak from the skillet and set aside for 5 to 10 minutes before serving. You can cover it with foil while it rests.
• Once rested, cut the steak into slices against the grain of the meat. Serve with your choice of sides. Enjoy!

NEW YORK STRIP WITH MAITRE BUTTER, HORSERADISH MASHED POTATOES AND ASPARAGUS

Steps:

• For the steak: Preheat the oven to 400 degrees F.
• Mix the garlic powder, onion powder, cayenne pepper and 2 tablespoons salt together in a small bowl. Rub all sides of the steak with the seasoning blend. Allow to sit for 10 minutes until ready to cook.
• For the asparagus: Bring a pot of salted water to a boil. Prepare an ice bath in a separate bowl and add a large pinch of salt. Add the asparagus to the boiling water and blanch, cooking until crisp-tender, 1 to 2 minutes. Remove the asparagus and immediately shock in the ice bath to stop the cooking. Drain and set aside.
• For the steak: Coat a large cast-iron skillet with a generous layer of olive oil and let heat over medium high until shimmering and starting to smoke. Sear the steaks on all sides until a brown crust forms, about 8 minutes total.
• Carefully pour out the fat from the skillet. Nestle the garlic halves cut-side down next to the steak and drizzle in about 1 tablespoon olive oil. Transfer the skillet to the oven and roast until the internal temperature of the steak reaches 120 degrees F for medium-rare, about 12 minutes. Remove the steaks and garlic from the skillet and allow to rest for 10 minutes.
• For the potatoes: Meanwhile, add the potatoes to a small pot of salted cold water, making sure they are submerged. Bring to a boil over medium-high heat, then reduce to a simmer. Cook until the potatoes are fork-tender, 10 to 12 minutes. Drain and return to the pot.
• For the compound butter: Combine the butter, parsley, mustard, lemon zest and juice and a big pinch of salt. Mix until evenly incorporated. Set aside.
• For the potatoes: Heat the heavy cream in a small saucepan over medium-low until warm. Using a hand mixer, beat the potatoes until smooth. Add the cream a splash at a time, the 4 tablespoons of butter a pat at a time, and the horseradish and beat until smooth but not soupy (you may have extra cream leftover). Season with salt, then add the 2 tablespoons cold butter.
• For the asparagus: Coat a medium saute pan with olive oil and heat over medium heat. Add the shallots and a pinch of salt and red pepper flakes and cook until translucent, about 2 minutes. Add the asparagus and cook until heated through, about 1 minute. Season with salt.
• Slice the steak on the bias into thick pieces. Smear with the compound butter and any extra drippings from the skillet and return to the oven in the skillet to melt the butter, about 30 seconds. Arrange on a plate and serve with the roasted garlic, asparagus and potatoes.

NEW YORK STEAK WITH ROASTED GARLIC AND ANCHO BUTTER

Steps:

• Preheat the oven to 400 degrees F.
• Wrap the head of garlic with aluminum foil and roast for 40 minutes. Remove from the oven and let cool enough to handle.
• Squeeze the garlic from its papery skins into a small glass bowl and combine together with the butter and ancho powder, mixing well. Season with salt and pepper. Place a piece of plastic wrap on a work surface, spoon the butter into the middle and roll into a cylinder. Refrigerate until firm, about 1 hour.
• Prepare a barbecue to medium-high heat. Brush the steaks with olive oil and sprinkle with salt and freshly ground black pepper. Grill the steaks to desired doneness, about 6 minutes per side for medium doneness. Transfer to a platter and tent with foil to keep warm. To serve the steaks, top each with a pat of roasted garlic butter.

ROAST NEW YORK STRIP LOIN WITH GARLIC-HERB CRUST

Steps:

• With machine running, drop garlic into processor; blend until finely chopped.
• Add sage, thyme, oil, salt and pepper; process until paste forms.
• Pat meat dry with paper towels.
• Rub meat all over with herb paste.
• Cover; chill at least 3 hours. (Can be made 1 day ahead. Keep refrigerated.).
• Preheat oven to 450°F
• Place meat, fat side up, on rack in roasting pan.
• Roast meat 15 minutes.
• Reduce oven temperature to 350°F
• Roast meat until instant-read thermometer inserted into thickest part of meat registers 130°F for medium-rare, about 35 minutes (or 140°F for medium, about 40 minutes).
• Remove from oven; let stand 20 minutes.
• Cut crosswise into 1/3-inch-thick slices.
• Arrange slices on platter.

WHOLE ROASTED NEW YORK STRIP LOIN

Steps:

• Coarsely grind peppercorns and allspice together in a spice mill. Combine with salt in a small bowl. Sprinkle mixture evenly over exterior of roast. Add the grated garlic and rub in all over.
• Line a roasting pan with herb branches and set roast on top. Leave to absorb seasonings for at least 1 hour at room temperature, or refrigerate overnight (bring back to room temperature before proceeding). Heat oven to 400 degrees.
• In a large pot of well-salted boiling water, cook potatoes until just done, about 15 minutes. Remove with a spider or slotted spoon and place in an earthenware baking dish. In the same water, simmer parsnips until just done, about 8 minutes. Remove and add them to potatoes in baking dish. Pour melted butter over the potatoes and parsnips and use a brush to make sure they are well coated.
• Make the horseradish sauce: Whisk together crème fraîche, Dijon mustard, horseradish and cayenne in a small bowl. Season with salt and pepper and refrigerate.
• Roast the beef, uncovered, for about 1 hour. Check with an instant-read thermometer after 45 minutes. For medium-rare, take the roast out of the oven when thermometer registers 120 degrees (residual heat will cause roast to continue cooking as it rests). Remove the roast, tent it with foil, and let it rest for 15 minutes; the temperature should rise to 125 degrees. About 15 minutes after the roast goes into the oven, put in the baking dish of potatoes and parsnips, uncovered, and roast until beautifully golden brown, about 30 minutes.
• Slice the beef into 1/4-inch-thick pieces and arrange on a warmed platter, garnished with a big bunch of watercress. Pass the roasted vegetables and horseradish sauce separately.

NEW YORK STRIP ROAST WITH ROSEMARY-ORANGE CRUST AND HERBED BUTTER

Steps:

• Pat roast dry and rub all over with 1 tsp. salt; set aside.
• Purée anchovies, garlic, rosemary, orange zest, oil, pepper, and remaining 4 tsp. salt in a food processor until finely chopped, about 1 minute. Transfer all but 1 Tbsp. garlic mixture to a medium bowl; reserve remaining garlic mixture in food processor.
• Rub roast all over with half of garlic mixture from bowl. Place fat side up on a wire rack set in a rimmed baking sheet or in a roasting pan fitted with a rack. Add breadcrumbs to remaining garlic mixture in bowl, mix thoroughly with your fingers, and press onto top and sides of roast. Let stand at room temperature at least 1 hour.
• Meanwhile, add butter and parsley to reserved 1 Tbsp. garlic mixture in food processor and pulse until well combined. Transfer to parchment paper and roll into a log. Chill until firm, about 2 hours.
• Place rack in middle of oven; preheat to 500°F. Place roast in oven, then reduce temperature to 350°F. Roast until an instant-read thermometer inserted into the center of roast registers 120°F for rare or 130°F for medium-rare, 70-90 minutes.
• Transfer roast to a carving board and let stand 15 minutes. Slice against the grain into 1/3" pieces. Serve with herbed butter.

ROAST NEW YORK STRIP LOIN WITH GARLIC-HERB CRUST

Steps:

• With machine running, drop garlic into processor; blend until finely chopped. Add sage, thyme, oil, salt and pepper; process until paste forms.
• Pat meat dry with paper towels. Rub meat all over with herb paste. Cover; chill at least 3 hours. (Can be made 1 day ahead. Keep refrigerated.)
• Preheat oven to 450°F. Place meat, fat side up, on rack in roasting pan. Roast meat 15 minutes. Reduce oven temperature to 350°F. Roast meat until instant-read thermometer inserted into thickest part of meat registers 130°F for medium-rare, about 35 minutes (or 140°F for medium, about 40 minutes). Remove from oven; let stand 20 minutes. Cut crosswise into 1/3-inch-thick slices. Arrange slices on platter.