Steak Lettuce Cups Food

facebook share image   twitter share image   pinterest share image   E-Mail share image

THE PERFECT NEW YORK STRIP STEAK



The Perfect New York Strip Steak image

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

2 New York strip steaks, 1 lb each, 1½ to 2 inches thick
Salt
1 tablespoon vegetable oil
3 tablespoons unsalted butter, divided
2 cloves garlic, skin on
1 sprig thyme
1 sprig rosemary

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.

More about "steak lettuce cups food"

14 ROUND STEAK RECIPES THAT ARE AFFORDABLE AND DELICIOUS
May 2, 2025 Round steak often applies itself nicely to the London broil style of cooking. London broil is often confused with a cut of meat rather than a technique, but it’s actually a style of …
From foodnetwork.com
Author By


10 BEST CUBE STEAK RECIPES & IDEAS - FOOD NETWORK
Mar 12, 2025 The little crevices in the seared steak are perfect for holding onto tasty and rich onion gravy. get the recipe More photos after this Ad. 2 / 10. Chicken Fried Steak with Gravy.
From foodnetwork.com
Reviews 15
Author By


THE BEST STEAK TIPS RECIPE - FOOD NETWORK KITCHEN
Whisk the Worcestershire, Dijon, brown sugar, 2 tablespoons of the olive oil and 2 tablespoons of the vinegar in a large bowl until combined. Add the beef to the bowl and toss to coat in the …
From foodnetwork.com
Author Amy Stevenson for Food Network Kitchen
Steps 4
Difficulty Easy


22 EASY STEAK DINNER RECIPES & IDEAS - FOOD NETWORK
Apr 25, 2024 A nice cut of steak is a great option for a weeknight dinner that’s full of protein. Unlike chicken dinners, steak often cooks in less time and can be eaten medium or medium …
From foodnetwork.com
Reviews 15
Author By


THE BEST WAY TO COOK A STEAK WITHOUT A GRILL | FOOD NETWORK
Apr 20, 2021 Finish the steak in the oven. Transfer the steak to a 450-degree F oven for 3 to 10 minutes, until an instant-read thermometer inserted into the thickest part of the steak reaches …
From foodnetwork.com


HOW TO COOK STEAK IN THE OVEN - FOOD NETWORK
Feb 2, 2023 Hanger: Hanger steak is a bit of a hidden (and affordable) gem because it looks a bit gnarly when it’s first removed from the cow. However, butchers and savvy carnivores know …
From foodnetwork.com


HOW TO GRILL STEAK PERFECTLY - FOOD NETWORK
Jul 23, 2020 Next create two cooking zones -- a hot one for charring and searing and a cooler one for gentle cooking. For a gas grill, turn the burners on one side to high and the other side …
From foodnetwork.com


WHAT IS THE BEST CUT OF STEAK? - FOOD NETWORK
Aug 6, 2021 Lastly is the T-bone steak, which is a strip steak and a fillet, divided by a T-shaped bone, all in one steak. A T-bone is a steak for a crowd, mostly because it is a very large cut, …
From foodnetwork.com


STEAK DINNER RECIPES - FOOD NETWORK
Here's how Alex Guarnaschelli's daughter, Ava Clark, turns meat and potatoes into a top-notch dinner.
From foodnetwork.com


Related Search