ROASTED NEW YORK STRIP STEAK WITH PORT WINE MUSTARD SAUCE
Provided by Food Network
Categories main-dish
Time 1h15m
Yield 10 to 12 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F and place a rack in the middle.
- Generously season the New York strip all over with salt and pepper. Heat a heavy metal roasting pan on the stove over high heat. Add a film of olive oil. When the oil begins to give off wisps of smoke, carefully put the meat in the pan presentation side down and turn down the heat to medium-high; scatter the trimming scraps around its sides. Sear without disturbing until the meat is evenly browned, about 5 minutes per side. With the meat presentation side up, put the roasting pan in the oven and cook until done medium rare, 140 to 145 degrees F on an instant-read thermometer, about 45 minutes.
- Transfer the meat from the roasting pan to a serving platter, cover it with aluminum foil, and let it rest in a warm place for 10 to 15 minutes.
- For Port Wine Mustard Sauce: Remove and discard the scraps from the roasting pan and pour off all but a thin film of fat. Put the pan on the stove over medium-high heat. Add the shallot and, as soon as it starts to sizzle, pour in the port wine and the stock, stirring and scraping with a wooden spoon to dissolve the pan deposits. With a whisk, stir in the cream. Reduce the heat to maintain a bare simmer and, a piece at a time, whisk in the butter until it melts. Continue cooking until the sauce is thick enough to coat the back of a spoon. Turn off the heat and stir in the mustard and sprinkle with salt and pepper, to taste. Transfer the sauce to a small saucepan to keep it warm.
- Uncover the New York strip and transfer it to a cutting board. Pour any juices that have collected on the platter into the sauce, stirring it in. With a sharp knife, cut the meat across the grain into slices about 1/2-inch thick, arranging them overlapping on the platter. Ladle a little sauce over the meat and pass the rest alongside.
MUSTARD STEAK SAUCE
Provided by Food Network Kitchen
Time 5m
Number Of Ingredients 0
Steps:
- Whisk 1/4 cup each whole-grain mustard and olive oil, 3 tablespoons dijon mustard, 1 small minced shallot and 1 tablespoon chopped tarragon in a bowl. Whisk in 2 to 3 tablespoons water and season with salt and pepper. Serve on grilled steak.
- TIP: Switch up the tarragon with whatever herbs you have on hand. This sauce is great as a burger topping, too!
BEEF TENDERLOIN STEAKS WITH MUSTARD-COGNAC SAUCE
Provided by Alfred Portale
Categories Garlic Mustard Sauté Rosemary Beef Tenderloin Cognac/Armagnac Thyme Shallot Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 250°F. Sprinkle steaks on all sides with salt and pepper. Heat oil in heavy large skillet over high heat. Add steaks and sear until brown, about 2 minutes per side. Reduce heat to medium-low. Add 3 tablespoons butter, garlic, thyme, and rosemary to skillet. Cook steaks to desired doneness, turning occasionally and basting with pan juices, about 12 minutes for medium-rare.
- Transfer steaks to small rimmed baking sheet and keep warm in oven.
- Pour contents of skillet into small bowl. Return 3 tablespoons drippings from bowl to same skillet and place over high heat. Add shallots and sauté 2 minutes. Add Cognac and Port and stir 1 minute, scraping up any browned bits. Add broth and boil until sauce is reduced to 1 cup, about 12 minutes. Whisk in Dijon mustard, then remaining 3 tablespoons cold butter, 1 tablespoon at a time. Season sauce to taste with salt and pepper. Set aside.
- Arrange steaks on plates; whisk any accumulated juices from baking sheet into sauce. Spoon sauce over steaks and serve.
COFFEE MARINATED STEAK
My dad-a big steak lover-got this recipe form a friend, and now we never eat steak without using this marinade. It makes the meat so juicy and adds a great flavor.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a small skillet, toast sesame seeds in butter. Add onion and garlic; saute until tender. In a large bowl, combine the coffee, soy sauce, vinegar, Worcestershire sauce and sesame seed mixture. , Pour half into a shallow dish; add steak and turn to coat. Cover and refrigerate for 8 hours or overnight, turning occasionally. Cover and refrigerate remaining marinade., Drain and discard marinade from steak. Grill steak, covered, over medium-hot heat for 6-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Warm reserved marinade; serve with steak.
Nutrition Facts : Calories 307 calories, Fat 15g fat (4g saturated fat), Cholesterol 61mg cholesterol, Sodium 1972mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 37g protein.
SAUTEED STEAK WITH MUSTARD CREAM SAUCE
Steps:
- Cut excess fat from the steaks and make small incisions around the outside wherever there is a line of gristle (between the fat and the meat). This prevents curling. Over medium-high heat, bring the oil to the smoking point. Saute the steaks on one side for 2 minutes. Turn the steaks with tongs or a fork inserted close to the rim of the fat, and saute 2 to 3 minutes. Immediately remove the steaks to a warm platter and season with salt and pepper. Cover loosely with foil while making the sauce. Discard any fat in the pan. Add the cognac and scrape up the coagulated juices. Add the cream and reduce by 1/2. Stir in the mustard and pour the sauce over the steak.
STEAK WITH COFFEE-MUSTARD SAUCE
Steps:
- In heavy skillet large enough to hold all steaks, heat butter until it begins to brown. Add steaks and brown on both sides. Reduce heat to medium and cook steaks 3 to 4 minutes on each side for medium or 5 to 6 minutes for well done. Season each steak with salt and pepper, and then spread the top of each steak with 1 teaspoon mustard. Pour coffee or stock into skillet and bring quickly to a simmer. Using spatula, scrape brown bits from the bottom of skillet. Remove steaks to individual plates. Pour sauce over steaks and serve. This goes will with twice-baked potatoes, beets and a green salad. I also serve with mushrooms sauted in crushed butter or olive oil, garlic and worcestershire sauce. Recipe adapted from Jean Anderson's "Recipes from America's Restored Villages"
HONEY MUSTARD STEAK
Spicy brown mustard with a zip of flavor from apple juice, honey and cinnamon make this steak great! This recipe is from the WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association. Preparation time: 5 minutes.
Provided by Robyn Webb
Categories Meat and Poultry Recipes Beef Steaks Sirloin Steak Recipes
Time 45m
Yield 6
Number Of Ingredients 5
Steps:
- Prepare an outdoor grill with an oiled rack set 6 inches from the coals. On a gas grill, set to medium heat.
- In a small bowl, combine the mustard, apple juice, cinnamon and honey. Brush one side of the steak with the sauce. Grill and turn, adding more sauce.
- Grill to desired doneness: 14 minutes for rare (140 degrees F or 60 degrees C), 20 minutes for medium (160 degrees F or 70 degrees C), or 26 minutes for well done (170 degrees F or 75 degrees C) and serve.
Nutrition Facts : Calories 278.2 calories, Carbohydrate 4.9 g, Cholesterol 76 mg, Fat 18.3 g, Fiber 0.2 g, Protein 22.9 g, SaturatedFat 7 g, Sodium 319.7 mg, Sugar 3.5 g
OVEN-BAKED STEAK WITH MUSTARD SAUCE
For any of you that are beef lovers, this is an amazing recipe for beef steak! Just make certain to tell your butcher to cut the sirloin to 2-1/2 inch thickness for this recipe. This steak is broiled then baked in the oven in a savory sauce, served topped with delicious mustard sauce, If desired you can just omit the mustard sauce, the steak is really wonderful without it also! The mustard sauce can be prepared hours in advance and refrigerated, then warmed in the microwave when ready to use. This recipe serves two people easily, but can be doubled if desired, just double all ingredients and prepare the with the same method...This is wonderful served with baked potatoes...you will love this!
Provided by Kittencalrecipezazz
Categories Steak
Time 1h
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- To make the mustard sauce: In a small/medium saucepan, melt the butter and mix with BBQ sauce, Worcestershire sauce, dry mustard powder (do not add in the cream as yet).
- Heat over medium heat for a couple of minutes.
- Remove from heat; stir in the cream.
- Heat again.
- Serve over the cooked steak.
- For the steak: turn oven to broil setting.
- Set oven rack to under the broiler heat.
- Season steak with black pepper on both sides.
- Broil the steak on both sides a couple of minutes to brown under the broiler in a broiler pan with higher sides.
- Remove and drain off the fat.
- Mix together the onion, ketchup, butter, lemon juice and chopped green pepper.
- pour over the steak in the pan.
- Set oven to 400 degrees.
- Bake for about 30 minutes.
- Remove to a warm platter or serving dish.
- Serve with the mustard sauce.
MEAN MR. MUSTARD STEAK
A zesty steak recipe that is easy to make, combining the wonderful flavor of seared steak with the tanginess of mustard.
Provided by The Gruntled Gourmand
Categories Meat and Poultry Recipes Beef Steaks Rib-Eye Steak Recipes
Time 30m
Yield 4
Number Of Ingredients 5
Steps:
- Score both sides of each steak by making diagonal slices. Season with grill seasoning. Brush each side of the steak with the mustard, then press 1/2 of the red onions into the mustard on one side of the steak.
- Melt the butter in a large skillet over high heat. Place the steaks onion side down in the skillet. Press the remaining onions evenly into the mustard on the top side of each steak. Cook steaks until they start to firm, and are browned on the outside and red in the center, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read 125 degrees F (52 degrees C). Remove steaks from the skillet, and allow them to rest for 5 minutes before serving.
Nutrition Facts : Calories 558.4 calories, Carbohydrate 13.1 g, Cholesterol 137.2 mg, Fat 37.8 g, Fiber 1 g, Protein 38.3 g, SaturatedFat 16.5 g, Sodium 3640.5 mg, Sugar 1.7 g
COFFEE MARINATED STEAK
This is a recipe I found on-line at the TOH site. It states that this marinade makes the meat so so juicy and adds a great flavor. Preparation time doesn't include marinading time.
Provided by diner524
Categories Steak
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- In a small skillet, toast sesame seeds in butter. Add onion and garlic; saute until tender. In a large bowl, combine the coffee, soy sauce, vinegar, Worcestershire sauce and sesame seed mixture.
- Pour all into a large resealable plastic bag; add steak. Seal bag and turn to coat; refrigerate for 8 hours or overnight, turning occasionally.
- Drain and discard marinade from steak. Grill steak, covered, over medium-hot heat for 6-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Enjoy the steak.
SHELL STEAKS WITH MUSTARD BUTTER
Provided by Pierre Franey
Categories dinner, main course
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Trim off all peripheral fat from the steaks. Sprinkle the steaks on both sides with salt and a generous grinding of black pepper.
- Put the butter in the container of a food processor or electric blender and add the mustard, Worcestershire sauce, garlic, shallots, parsley, salt and pepper. Blend thoroughly.
- Heat a heavy skillet (preferably black iron) until it is almost smoking.
- Add one steak at a time and cook until almost blackened on one side, about 2 to 3 minutes. Turn and cook on the other side about 2 to 3 minutes. If your stove has a ventilating fan, it is best to turn it on because the steaks will smoke. When each steak is done, transfer it to a warm serving dish and spoon butter mixture all over the top.
- Continue cooking until all the steaks are done.
- Garnish each serving with a portion of the sauteed potatoes with parsley.
Nutrition Facts : @context http, Calories 824, UnsaturatedFat 28 grams, Carbohydrate 2 grams, Fat 63 grams, Fiber 1 gram, Protein 59 grams, SaturatedFat 28 grams, Sodium 756 milligrams, Sugar 0 grams, TransFat 0 grams
PAN STEAKS WITH GARLIC-MUSTARD SAUCE
A great, easy recipe to make pans steaks with a yummy sauce. This is definitely good enough for company!
Provided by evelynathens
Categories Steak
Time 25m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Season steaks on both sides with salt.
- Rub pepper into both sides of each steak.
- Divide oil between 2 large skillets and heat over medium-high heat.
- Add 3 steaks to each skillet and cook to desired doneness, about 3 ½ minutes per side for medium-rare.
- Transfer to a platter.
- Tent with foil to keep warm.
- Divide garlic between skillets; saute 30 seconds.
- Divide wine between skillets; boil until reduced by half, stirring up any browned bits, about 1 minute.
- Combine contents of skillets in 1 skillet.
- Add broth and mustard and whisk until blended.
- Boil until slightly thickened, about 2 minutes.
- Remove skillet from heat.
- Add butter, one piece at a time, whisking each until melted before incorporating the next (make sure you do this OFF the heat).
- Season with salt and pepper.
- Spoon sauce over steaks.
- Top with parsley.
Nutrition Facts : Calories 619.2, Fat 51.8, SaturatedFat 22.1, Cholesterol 141.1, Sodium 268.8, Carbohydrate 2.6, Fiber 0.4, Sugar 0.3, Protein 30.6
STEAK A LA MOUTARDE (STEAK WITH MUSTARD CREAM SAUCE)
Mustard is not just for hot dogs anymore. This steak is fast and easy to prepare and would go well with most any side dish. Once the mustard has been added, do not allow to boil or the sauce will become unpleasant.
Provided by threeovens
Categories Steak
Time 25m
Yield 4 steaks, 4 serving(s)
Number Of Ingredients 8
Steps:
- Season steaks on both sides with salt and pepper. Heat oil in a large heavy skillet over high heat until almost smoking. Add steaks and cook 4 to 5 minutes and turn. Continue cooking another 4 or 5 minutes.until desired doneness. Remove steaks to a platter and keep warm.
- Pour off fat from skillet. Add butter, then shallots. Add cognac and carefully ignite it. Add cream and bring to a boil, cook while stirring about 5 minutes. Remove from heat and stir in the mustard. Add salt and pepper to taste. Serve over steaks.
Nutrition Facts : Calories 767.5, Fat 67.4, SaturatedFat 33.8, Cholesterol 265.3, Sodium 216.4, Carbohydrate 3.5, Fiber 0.1, Sugar 0.1, Protein 36.8
RIBEYE STEAKS WITH CREAMY MUSTARD SAUCE AS MADE BY KIANO MOJU RECIPE BY TASTY
Here's what you need: ribeye steak, kosher salt, black pepper, olive oil, unsalted butter, small shallot, capers in brine, dry white wine, dijon mustard, heavy cream, thinly sliced chive, potato, side salad
Provided by Katie Aubin
Categories Dinner
Yield 2 servings
Number Of Ingredients 13
Steps:
- Pat the steaks dry with a paper towel. Season generously on both sides with the salt and black pepper.
- Add the olive oil and 1 tablespoon of butter to a nonstick or stainless steel pan over medium-high heat. Sear the steaks, one at a time, until a golden brown crust forms, about 5 minutes per side. If the pan gets too dry, add a bit more olive oil. Transfer the seared steaks to a cutting board to rest.
- Add the shallots, capers, and remaining ½ tablespoon of butter to the pan. Cook for 2-3 minutes, or until the capers crisp slightly.
- Deglaze the pan with the wine. Cook until reduced by half, about 30-60 seconds. Add the mustard and cream and adjust seasoning to taste.
- Slice the steak into ¼-inch (6 mm) pieces and transfer to serving plates. Pour the sauce over the steak and garnish with sliced chives. Serve with roasted potatoes and a side salad.
- Enjoy!
COFFEE-CRUSTED BEEF TENDERLOIN STEAK
Surprisingly delicious fusion of coffee and cinnamon. Garnish steaks with whole coffee beans and whole cinnamon sticks.
Provided by teamswitch
Categories Meat and Poultry Recipes Beef Steaks
Time 55m
Yield 2
Number Of Ingredients 7
Steps:
- Sift ground espresso beans, brown sugar, cinnamon, cayenne pepper, salt, and black pepper together in a bowl. Generously coat all sides of each steak with espresso mixture. Place steaks on a plate and refrigerate for flavors to blend, about 30 minutes.
- Preheat oven to 400 degrees F (200 degrees C).
- Heat a large oven-proof skillet over medium-high heat; add canola oil. Place steaks in the hot oil and cook until bottom of each steak is browned, 1 1/2 to 2 minutes. Flip steaks and place skillet in the preheated oven.
- Cook the steaks in the preheated oven to your desired degree of doneness, 4 to 5 minutes for medium-rare. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Cover skillet with a tented piece of aluminum foil and let steaks rest for at least 5 minutes.
Nutrition Facts : Calories 521.7 calories, Carbohydrate 23.1 g, Cholesterol 142.8 mg, Fat 25.9 g, Fiber 1.2 g, Protein 47.3 g, SaturatedFat 7.9 g, Sodium 107.1 mg, Sugar 19.8 g
PAN FRIED STEAK WITH MUSTARD-PEPPER SAUCE
Make and share this Pan Fried Steak with Mustard-Pepper Sauce recipe from Food.com.
Provided by Terri F.
Categories Steak
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Sprinkle pepper on both sides of steaks and pat to rub in.
- Place oil in medium skillet (non-stick is best) and heat over medium high heat until hot.
- Add steaks, cook to desired doneness, turning once (about 6 to 12 minutes).
- Add garlic, cook and stir 1 minute or until golden brown.
- Add wine and broth, bring to a boil for 1 minute.
- Remove steaks from skillet.
- Whisk in mustard until sauce is well blended.
- Serve sauce over steaks.
Nutrition Facts : Calories 317.3, Fat 22, SaturatedFat 8.5, Cholesterol 96.6, Sodium 175.1, Carbohydrate 2.2, Fiber 0.5, Sugar 0.2, Protein 22.9
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COFFEE-RUBBED STEAK RECIPE | BON APPéTIT
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4.2/5 (23)Estimated Reading Time 3 minsServings 4
- Mix ancho chile powder, ground coffee, brown sugar, paprika, dried oregano, pepper, coriander, mustard, chile de árbol powder, ginger, and 1 Tbsp. salt in a small bowl.
- Season steaks with salt, then coat with 5 tsp. spice rub per steak (save any extra rub for your next steak). Place on a wire rack set inside a rimmed baking sheet and chill uncovered 3–6 hours.
- Let steaks sit 1 hour to come to room temperature, which will help them cook quickly and more evenly.
- Preheat oven to 400°. Heat oil in a large skillet over medium-high. Cook steaks 2 minutes or so on each side to create a nice crust. Transfer skillet to oven; cook steaks until an instant-read thermometer inserted into the thickest part registers 120° for medium-rare, about 5 minutes. Transfer steaks to a cutting board; let rest 10 minutes. Slice ½" thick.
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