NEW YORK STRIP STEAK WITH RED WINE MUSHROOM SAUCE
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 30m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Add the oil to a large cast-iron skillet over medium-high heat. Heat until the oil is very hot.
- Season the steaks with salt and pepper. Add the steaks to the skillet and sear the steaks on each side for 4 minutes for medium. Remove the steaks to a plate and loosely cover with foil.
- Lower the heat to medium and add the mushrooms, shallot, and thyme to the pan and saute until the mushrooms begin to brown and soften, about 5 minutes. You may need to add a bit more oil to the pan. Add the red wine and scrap the bottom of the pan to get the browned bits.
- Let the liquid reduce by half, 7 to 8 minutes. Remove from the heat and swirl in 3 tablespoons butter to finish the sauce. Serve the steak with mushroom red wine sauce drizzled over the top.
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.
BOURBON STREET NEW YORK STRIP STEAK
Delicious sweet grilled steak that will have your friends and family begging for more.
Provided by Mark Daniel
Categories Meat and Poultry Recipes Beef Steaks Strip Steak Recipes
Time 1h25m
Yield 2
Number Of Ingredients 3
Steps:
- Gently tenderize steaks with a meat mallet. With a sharp knife, lightly score the meat on one side diagonally. Place steaks in a casserole dish, scored side up, and pour bourbon over them. Rub the brown sugar evenly over each steak. Marinate in refrigerator for 1 to 3 hours.
- Preheat grill to high heat, and lightly oil grate.
- Place the steaks on the hot grill, with the sugar side down. Let cook until sugar has caramelized, 3 to 5 minutes, then flip steaks, and finish cooking to desired doneness.
Nutrition Facts : Calories 1597.7 calories, Carbohydrate 108.3 g, Cholesterol 78.6 mg, Fat 20.9 g, Protein 25.4 g, SaturatedFat 8.3 g, Sodium 97 mg, Sugar 106.7 g
PAN-BROILED STEAK WITH WHISKEY SAUCE
This recipe is one for all you carnivores. Nothing like a good ole steak with some really great sauce. Don't get me wrong, sometimes a steak doesn't need anything other than cooking, but this sauce is pretty dog-gone good. It's excellent for company or just a special meal with your honey.
Provided by Redneck Epicurean
Categories Steak
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Trim away any excess fat from the steak or steaks.
- Press the crushed peppercorns and garlic onto both sides of the steak and let it stand at room temperature 1 hour.
- Heat a heavy iron skillet over high heat.
- Grease the skillet with a piece of the fat trimmed from the steak.
- Toss in about half the salt.
- Sear the steaks quickly on one side, then lift out; add the remaining salt to the skillet, turn the steak and sear the other side.
- Reduce the heat to moderate and cook the steaks as desired.
- Remove to a warmed platter.
- Make the sauce.
- Pour off fat from the skillet.
- Melt the butter in the skillet over low heat.
- Add the onion and garlic and cook slowly until soft, stirring often.
- Add the remaining ingredients and simmer for 1 to 2 minutes.
- Pour over the steak or steaks and serve.
PAN SEARED NEW YORK STEAK WITH WHISKEY AND CREAM
Steps:
- Bring the steaks to room temperature and season each side generously with salt and pepper. Heat a heavy skillet large enough to hold all 4 steaks, over medium high heat. Add the butter and when it begins to foam add the steaks. Cook for 3 minutes, or until the bottoms are nicely browned. Turn the steaks and cook the other side for another 3 minutes for rare. Transfer to a warm platter and cover with aluminum foil. To make the pan sauce, lower the heat to medium and add the shallots to the skillet. Cook stirring for about 1 minute. Remove the pan from the heat and add the whiskey and scrape any browned bits from the bottom of the pan. Return the skillet the heat, add the chicken stock and Worcestershire sauce and bring to a boil. Whisk in the mustard and then the cream and simmer whisking until the sauce is reduced to a syrupy consistency, 2 to 3 minutes. Season to taste with salt, pepper and lemon juice. Return the steaks to the skillet and add any steaks juices to the skillet. Warn the steaks and pour some sauce over them .
SEARED NEW YORK STRIP STEAK RECIPE BY TASTY
Here's what you need: new york strip steaks, kosher salt, freshly ground black pepper, canola oil, unsalted butter, shallot, garlic cloves, fresh thyme
Provided by Nichi Hoskins
Categories Dinner
Time 30m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 425°F (220°C).
- Liberally season the steaks on both sides with salt and pepper.
- Heat the canola oil in a large oven-proof skillet over medium-high heat. Add the steaks and sear for 3-4 minutes, until a golden brown crust forms. Flip the steaks and sear for 1-2 minutes on the other side, then add the butter, shallot, garlic, and thyme to the pan. Baste the steaks with the butter and continue cooking for 2 more minutes.
- If the steak isn't cooked to your liking, transfer to the oven and cook for 3-5 minutes, or until it reaches your desired temperature.
- Transfer the steaks to a cutting board and let rest for 10 minutes, then slice and serve.
- Enjoy!
Nutrition Facts : Calories 523 calories, Carbohydrate 6 grams, Fat 42 grams, Fiber 1 gram, Protein 29 grams, Sugar 1 gram
PAN-BROILED STEAK WITH WHISKEY SAUCE
Make and share this Pan-Broiled Steak With Whiskey Sauce recipe from Food.com.
Provided by evelynathens
Categories Steak
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Trim away any excess fat from the steak or steaks. Press the crushed peppercorns and garlic onto both sides of the steak and let it stand at room temperature 1 hour.
- Heat a heavy iron skillet over high heat. Grease the skillet with a piece of the fat trimmed from the steak. Toss in about half the salt. Sear the steaks quickly on one side, then lift out; add the remaining salt to the skillet, turn the steak and sear the other side. Reduce the heat to moderate and cook the steaks as desired. Remove to a warmed platter.
- Make the sauce. Pour off fat from the skillet. Melt the butter in the skillet over low heat; add the onion and garlic and cook slowly until soft, stirring often. Add the remaining ingredients and simmer for 1 to 2 minutes. Pour over the steak or steaks and serve.
Nutrition Facts : Calories 770.9, Fat 62.4, SaturatedFat 30.1, Cholesterol 203.9, Sodium 384, Carbohydrate 2.2, Fiber 0.2, Sugar 0.7, Protein 44.1
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.
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PAN SEARED NEW YORK STEAK WITH WHISKEY AND CREAM
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Cuisine AmericanCategory BeefServings 4Total Time 15 mins
- Heat a heavy skillet large enough to hold all 4 steaks, over medium high heat. Add the butter and when it begins to foam add the steaks. Cook for 3 minutes, or until the bottoms are nicely browned. Turn the steaks and cook the other side for another 3 minutes for rare. Transfer to a warm platter and cover with aluminum foil.
- To make the pan sauce, lower the heat to medium and add the shallots to the skillet. Cook stirring for about 1 minute. Remove the pan from the heat and add the whiskey and scrape any browned bits from the bottom of the pan. Return the skillet the heat, add the chicken stock and Worcestershire sauce and bring to a boil.
- Whisk in the mustard and then the cream and simmer whisking until the sauce is reduced to a syrupy consistency, 2 to 3 minutes.
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