NY STRIP STEAKS
Steps:
- Preheat the oven to 275 degrees F.
- Allow the steaks to come to room temperature, 30 to 45 minutes. Season the steaks with some kosher salt. Heat a large, oven-safe skillet over medium-high heat until hot, about 2 minutes. Add the olive oil to the pan. Carefully place the steaks in the pan and allow them to sear untouched until golden brown, about 4 minutes. Flip the steaks and take the pan off the heat. Add the butter and thyme sprigs. Spoon the melted butter over the steaks and continue to baste for about 45 seconds. Transfer the skillet to the center of the oven and cook the steaks until an instant-read thermometer inserted into the thickest part reads 135 degrees F., 5 to 7 minutes for medium-rare.
- Carefully remove the hot skillet from the oven, transfer the steaks to a cutting board and allow the meat to rest for 10 to 15 minutes. Slice the steaks and arrange on a serving plate. Spoon the remaining pan sauce over the steaks, sprinkle with sea salt and drizzle with olive oil.
HOW TO COOK STRIP STEAK
Tender juicy strip steak cooked in a cast iron skillet on the stove, with a simple garlic butter wine pan sauce.
Provided by Sue Moran
Categories dinner
Time 15m
Number Of Ingredients 7
Steps:
- Set your steaks out on the counter for 30 minutes before cooking. This allows the internal temperature to come up slowly, and allows the meat to cook more evenly.
- Rub the steaks on both sides with olive oil, and season with sea salt and pepper, both sides. Preheat your pan over high heat. This will allow you to get that great outdoor grill sear right on the stove top.
- Add the meat to the hot pan and LEAVE IT in place so it can get fabulous caramelization. Cook for 3-4 minutes per side or until the meat is done to your taste. For a rare steak, cook to 125 degrees F, Medium Rare to 135 degrees F, Medium to 145 degrees F, Medium Well 155 degrees F, Well Done to 160 degrees F.
- Add the butter and garlic to the pan and baste the meat a few times.
- Remove the meat to a plate, tent with foil and let rest for 5-10 minutes while you make a quick pan sauce.
- Slice the steak, against the grain, into thin slices.
Nutrition Facts : Calories 613 kcal, Carbohydrate 2 g, Protein 47 g, Fat 43 g, SaturatedFat 19 g, TransFat 1 g, Cholesterol 204 mg, Sodium 195 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
BBQ STRIP LOIN STEAKS
Don't want to lose this one from Guide to Modern American Cooking. Has some interesting ingredients like taco sauce and raspberry wine vinegar in the sauce that is served with the steak.
Provided by Oolala
Categories Sauces
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat grill to high.
- Brush steaks with oil and cook 8-10 minutes depending upon taste (turning 3-4 times). Season after searing.
- Meanwhile heat the butter in a saucepan (nice if you have a side burner).
- Cook onions, garlic and parsley 3-4 minutes over low heat.
- Add vinegar; cook another 3-4 minutes over medium high heat.
- Season and stir in the taco sauce; cook 2-3 minutes on low and serve the sauce with the steak.
Nutrition Facts : Calories 667.5, Fat 49.2, SaturatedFat 20.8, Cholesterol 169.5, Sodium 373.8, Carbohydrate 11.3, Fiber 1.4, Sugar 5.5, Protein 42.5
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.
GRILLED STRIP LOIN STEAK WITH BACON CHIMICHURRI
From an old issue of Food & Wine magazine, a tasty marinated steak with a classic South American sauce with a slight twist - bacon! It has been pointed out that this is still a tasty recipe if you want to leave out the added flavours (& fat) of the bacon - thank you PanNan! NOTE - prep time does not include minimum 4 hour marinating time
Provided by Debi9400
Categories Steak
Time 45m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Marinate the steak: In a large, shallow dish (or large ziplock bag), combine the garlic, thyme, rosemary, wine, onion and olive oil. Ad the steaks and turn to coat thoroughly with the marinade. Cover and refrigerate for at least 4 hours or overnight.
- Chimichurri Sauce:.
- In a food processor, pulse the garlic, parsley, oregano, vinegar, lemon juice and olive oil until the herbs are pureed. Scrape into a bowl and season with salt & pepper.
- In a large skillet, cook the bacon in 2 batches over moderate heat until crisp, about 8 minutes. Drain on paper towels, and let cool, the finely chop. Pour excess bacon fat out of skillet keeping 2 Tbsp in it.
- Cooking:.
- LIght a grill. Remove steaks from marinade and season with salt & pepper. Grill the steaks over high heat until charred all over, about 7 - 8 minutes per side. Transfer to a cutting board and sit at rest for 5 minutes.
- Meanwhile, heat the bacon fat in the skillet. Add the chimichurri and bring to a simmer over high heat. Remove from the heat and stir in the bacon. Pour the sauce into a serving bowl.
- Carve the steaks crosswise into thick slices and serve immediately with the chimichurri.
- Serve with a Chilean Cabernet which echoes the herbal marinade for these flavourful steaks.
Nutrition Facts : Calories 1059.2, Fat 84.7, SaturatedFat 25.2, Cholesterol 234.7, Sodium 381.1, Carbohydrate 8.2, Fiber 2.8, Sugar 1.2, Protein 59.2
EASY STRIP LOIN STEAKS ON THE BBQ
This steak recipe is easy to make and the steaks come out tender and juicy! Why pay triple the price when you can make restaurant quality steaks at home?
Provided by Nelson Cardoso
Categories Main Main Course
Time 17m
Number Of Ingredients 4
Steps:
- Heat the grill to about 500 ºF
- Place the 6 steaks on a large clean cutting board and let them sit at room temperature between 20 and 30 minutes.
- Sprinkle the coarse salt and black pepper evenly over both sides of the steak.
- Drizzle the oil over both sides of the steak and pat down to make sure there's oil, salt and pepper coating all sides of the steaks.
- Place the steaks on the hot grill on a 45 degree angle to the grill grates and close the BBQ lid.
- After 6 minutes, lift the lid and flip the steaks over, once again on a 45 degree angle to the grill grates and close the BBQ lid.
- Open the lid and test the centre of the steaks with a meat thermometer. Your steaks should be close to 145 ºF for medium. This is our favourite internal temperature. If you prefer your steaks medium rare, reduce the cooking time by 1 to 2 minutes per side and aim for 135 ºF.
- Move the steaks to a serving dish and tent with aluminum foil for about 10 minutes. Letting them rest will give you juicier steaks.
- Serve the steaks with compound butter or sauce (try our chimichurri sauce) and your favourite side dish. Enjoy!
STEAKHOUSE-QUALITY SEARED STRIP LOIN STEAK
These strip loin steaks are a perfect treat in the comfort of your own home, and at a fraction of the steakhouse cost. These steaks are freakin' amazing!
Provided by Nelson Cardoso
Categories Main
Time 14m
Yield 2 Servings
Number Of Ingredients 8
Steps:
- Pre-heat oven to 325 ºF.
- Place a 12 inch cast iron pan on the stove and raise the heat to high.
- Place the two steaks on a cutting board.
- Rub both side of the steaks with the soft roasted garlic.
- Sprinkle coarse sea salt generously over both side of the steaks.
- Grind the black pepper on both sides of the steaks.
- Pour the oil over the steaks and pat the ingredients into the steak, turn over and continue to pat the ingredients and rub the steaks over the oil that spilled off.All sides of the steaks should be coated.
- Place one steak at-a-time into the hot cast iron pan (no additional oil at this time). Note: Place the first end of the steak in the pan on the side closest to you and lay it into the pan away from you. This will minimize any potential splatter towards your hands.
- You will hear an intense sizzle. This is good. Continue to sear the the steak for 3 minutes.
- Turn the steak over and continue to sear the other side for another 3 minutes.
- During the searing of the second side, place the butter, sprigs of thyme and cloves of garlic in the pan. As the butter melts, hold the pan handle slightly tilted (don't forget to use protection to hold the handle) and start basting the butter over the steak with a spoon as it melts. Keep basting during the 3 minutes.
- Now place the pan in the oven for 3 more minutes.
- Remove the pan from the oven and let rest for about 5 minutes on a room temperature surface (clean cutting board) before serving or cutting. This will keep the juices in the steak.
- The steak should be medium done. Enjoy with your favourite sides.
STRIP LION STEAK
Steps:
- Take the steak out of the fridge and let it rest at room temperature for 3 hours. This is crucial and makes this method what it is. The meat should almost be at room temperature.
- When you are ready to cook, heat a thick cast-iron frying pan over medium-high heat. It should get very hot. Season your steak liberally with the salt and some pepper.
- Add the oil to the hot pan, carefully add the steak, and lower the heat to medium. Cook for 5 minutes on one side and then 3 minutes on the other for medium-rare.
- Transfer to a plate, add the pat of butter and steak spice to the top and let the steak rest on the counter for 3 to 7 minutes before serving.
- THE JOE BEEF TEN VARIATIONS FOR STRIP LOIN: MIRABEAU
- On each steak, crisscross 8 anchovy fillets and 8 olive halves. Add Joe Beef Sauce Vin Rouge (page 250), a sprig of thyme, and a pinch of cayenne.
- HORSERADISH
- Grate a heaping tablespoon of fresh horseradish onto each steak.
- PICKLES AND MONTREAL STEAK SPICE
- Add a sliced dill pickle on top of the steak spice.
- TOMATOES AND GREENS
- Sprinkle a thick tomato slice with salt and pepper. Serve with a handful of wilted greens, a bit of butter, and Joe Beef Sauce Vin Rouge (page 250). Most of the time when you order a steak, it looks like this, our classic.
- SLAB OF STILTON
- Put a 2 1/2-ounce (75-g) piece of Stilton cheese on the steak with Joe Beef Sauce Vin Rouge (page 250).
- GREEN PASTURES (VERT-PRE)
- Serve with a watercress salad, matchstick potatoes, and a disk of beurre mâitre d'hôtel. To make the butter, in a small pan, combine 1/3 cup (80 ml) dry white wine and 1/3 cup (40 g) chopped French shallots over medium heat and cook for 6 to 8 minutes, or until the pan is just dry but the shallots are not colored. Remove from the heat and let cool. With a rubber spatula, combine 8 ounces (225 g) room-temperature unsalted butter, 3 tablespoons Dijon mustard, the shallots, a handful of chopped fresh parsley, and a little salt and pepper. On plastic wrap, shape the butter mixture into a cylinder the diameter of a silver dollar and refrigerate until firm.
- STEAK AU POIVRE
- Use the Duck Steak au Poivre recipe (page 61) for the sauce, and coat the meat in smashed peppercorns on one side (the one that's facing up) prior to searing.
- THE MAIN
- At The Main restaurant on Boulevard Saint Laurent, across the street from Schwartz's, the kitchen serves a steak with a side of liver and franks. And if you're nice, they'll drape a slice of smoked meat on it.
- CHINATOWN
- If you're willing, just make the sauce for Oysters #37 (page 123) and use it on your steak. Or, serve the steak with an oyster topped with the sauce and some Chinese broccoli.
- ZESTY ITALIAN
- Use the dressing for Zesty Italian Tartare (page 245) on a steak.
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STRIP LOIN STEAKS WITH GARLIC-SAKE SAUCE - FOOD & WINE
From foodandwine.com
5/5 Total Time 45 minsServings 4-6
- Preheat the oven to 425°. In a large cast-iron skillet, heat the oil. Season the steaks with salt and pepper. Cook 2 of the steaks over moderately high heat, turning once, until browned on both sides, about 5 minutes. Transfer to a plate and repeat with the remaining 2 steaks. Return all 4 to the skillet and roast in the oven for about 8 minutes, until an instant-read thermometer inserted in the thickest part of a steak registers 125° for medium-rare. Transfer the steaks to a cutting board; let rest for 10 minutes.
- Pour off all but 3 tablespoons of fat from the skillet. Add the garlic and cook over moderate heat, stirring, until fragrant, 30 seconds. Add the remaining ingredients and cook, stirring, until the sauce is slightly reduced and thickened, about 2 minutes. Thinly slice the steaks against the grain, top with the sauce and serve.
SPICED STRIP LOIN STEAK | FOODLAND
From foodland.ca
5/5 (2)Total Time 20 minsServings 4Calories 320 per serving
- Preheat barbecue to medium-high. Using a mortar and pestle or small food processor, grind peppercorns, coriander, cumin, salt and red pepper flakes. Rub meat with spice blend.
- Grill steaks for 3 to 4 min. per side, turning once, for medium rare or until instant-read thermometer registers 135°F (57°C). Remove steaks from grill and let rest for 5 min. Slice steak across the grain and divide evenly among 4 plates.
- No BBQ? Preheat broiler to high. Rub steaks with spice blend. Preheat 1 tsp (5 mL) olive oil in an oven-safe skillet over high heat. Sear steaks for 30 sec. per side. Transfer skillet to oven on a rack 4 in. (10 cm) below broiler. Broil for 3 to 4 min. per side for medium rare, or until instant-read thermometer registers 145°F (63°C).
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