Smoked New York Strip Loin Food

SMOKED NEW YORK STRIP LOIN

Steps:

• Remove the New York Strip Steak (1) from the cryovac packaging and blot off any excess liquid with a paper towel. Place the roast on a large platter or prepping surface and coat the outside with Salt (to taste). Season with Olive Oil (as needed), Ground Black Pepper (to taste), and Garlic Powder (to taste).
• To add extra flavor and texture on the outside, layer with Killer Hogs Steak & Chop Rub (to taste). Let the Smoked New York Strip Loin rest for at least 1 hour after seasoning. This gives the salt and spices ample time to work into the meat.
• Set smoker at 250 degrees F (120 degrees C). Throw on just 2 chunks of Hickory before the Strip Loin goes on the pit. You can use any type of smoker for this cook and don't add too much wood. Let strip loin cook for 2 hours at a constant 250 degrees F (120 degrees C).
• Once internal temperature reaches 120 degrees F (50 degrees C) cover the Smoked New York Strip Loin with aluminum foil and allow it to rest for 1 hour. This will give it plenty of time to carry over to 125-127 degrees F (51-52 degrees C) in the center. If you take it to a higher temperature the outer edges will be over-done, so shooting for rare in the middle will give you the best results.
• Serve the Smoked New York Strip Loin in ½" slices (about 12oz of meat) for dinner size servings. Be sure to collect the Jus from the platter to drizzle over it.

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.

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.

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.

BBQ NY STRIP

Steps:

• In a bowl, mix the olive oil, Worcestershire sauce, garlic, steak seasoning, red wine vinegar, basil, and Italian seasoning. Pour into a large resealable plastic bag. Pierce steaks on all sides with a fork, and place in the bag. Gently shake to coat. Seal bag and marinate steaks a minimum of 2 hours in the refrigerator.
• Preheat grill for high heat.
• Lightly oil the grill grate. Discard marinade. Place steaks on the grill, and cook 7 minutes on each side, or to desired doneness.

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.