NY STRIP STEAK WITH RED WINE-ROSEMARY BUTTER
Provided by Giada De Laurentiis
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 10
Steps:
- For the red wine-rosemary butter: Place the wine and the rosemary sprig in a small saucepan over medium heat. Bring to a boil, then lower the heat and simmer until the wine has reduced to a syrup and measures approximately 2 tablespoons, about 20 minutes. Let cool to room temperature before removing and discarding the rosemary sprig. Place the butter, the chopped rosemary and the salt in a food processor and pulse to combine. Add the wine syrup and process until fully integrated, about 1 minute. Set aside.
- For the strip steak: Preheat a grill or grill pan to high heat. In a small bowl, combine the olive oil, rosemary, salt and garlic, and rub the mixture all over the steaks. Place the steaks on the grill and sear for 4 minutes without moving to form a golden brown crust. Flip the steaks and sear on the reverse side until crusty on the outside and medium-rare at the center, another 3 minutes. Remove the steaks to a plate and let rest for 10 minutes.
- Meanwhile, drizzle about 1 teaspoon olive oil over the lemon halves and place them, cut side down, on the grill. Grill until charred and fragrant, 3 minutes.
- To serve: Transfer each steak to a plate and top with a dollop of red wine butter and a squeeze of the charred lemon.
NY STRIP STEAK WITH ORANGE BOURBON GLAZE
Provided by Aaron McCargo Jr.
Categories main-dish
Time 2h15m
Yield 1 serving
Number Of Ingredients 14
Steps:
- Preheat grill to high and oven to 350 degrees F.
- In a medium bowl, combine Cajun seasoning, cayenne, salt, pepper and 2 tablespoons canola oil. Rub mixture on both sides of the steak. In a saute pan, sear steak for 7 minutes on both sides. Place steak in a plastic bag to marinate for 1 hour in refrigerator. After marinating for 1 hour, remove steak from refrigerator and let sit for 15 minutes. Grill steak for 12 minutes (6 minutes on each side). Remove from grill with tongs and let rest for 8 to 12 minutes. Using a serving spoon, add Orange Bourbon Glaze to steak.
- In a medium saucepan over medium-high heat saute the shallots in 2 tablespoons of butter until caramelized. Whisk in the bourbon, oranges, brown sugar, salt and pepper. Bring to a simmer over medium-high heat. Reduce heat to medium-low and add beef stock. Simmer until mixture is a sauce-like consistency. Remove from heat. Whisk in the remaining 2 tablespoons of butter.
GRILLED STEAK WITH BOURBON SAUCE
A gourmet meal that will have your friends talking. The herbs and bourbon sauce give this steak a wonderful flavour. I barbequed my steak but the recipe tells you to cook in the oven. If you are using dried herbs the prep time is considerably less. I like to use fresh herbs to bring out the flavour. Serve this with garlic and paramasen mashed potatoes and a green salad. I found this gem in a Food and Drink Magazine the local liquor store gives out.
Provided by heather in Ont
Categories Steak
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat 1 tbsp of the butter on medium heat in pot, reserving remaining butter.
- Stir in shallots, garlic, thyme, tarragon and rosemary.
- Sauté for 1 to 2 minutes or until shallots soften.
- Add bourbon and bring to boil Reduce to 2 tbsp approx.
- 5 minutes Add stock and bring to boil Simmer approx 20 minutes or until reduced to 1/2 cup Swirl in 1 tsp balsamic vinegar, reserving the rest Season with salt and pepper Heat oil in large ovenproof skillet on medium-high heat.
- Season steak with salt and pepper.
- Add steaks and cook for about 2 minutes per side.
- Place in oven and bake for 7 to 10 minutes for medium rare.
- Test steak with instant read thermometer if your are unsure (125 F) Place steak on carving board and let rest for 5 minutes Reheat bourbon sauce and whisk in remaining butter and reserved balsamic vinegar Season well Slice steak down into 1/2 inch slices against the grain and place on 4 plates.
- Drizzle with sauce.
Nutrition Facts : Calories 1015.5, Fat 70.8, SaturatedFat 29.3, Cholesterol 224.4, Sodium 734.6, Carbohydrate 3.3, Fiber 0.2, Sugar 0.4, Protein 67.4
ROSEMARY STEAK BITES RECIPE BY TASTY
Have your wine and eat it, too, with this easy appetizer. Fresh rosemary functions as both flavor and a DIY skewer. Plus, they make for a pretty presentation. Spoon the red wine reduction sauce on top of your steak bites just before serving and voila!
Provided by Betsy Carter
Categories Appetizers
Time 30m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Heat a 12-inch (5 cm) cast iron skillet over medium-high heat for at least 10 minutes.
- Add the steak to a medium bowl and season with the salt and pepper, tossing to coat evenly.
- Thread 2 pieces of steak onto each rosemary sprig, sliding up the stem until the steak meets the leaves. Using scissors, trim the bottom of the sprigs so each end is about ½ inch long.
- Add the olive oil and garlic to the pan, stir, and let heat for about 1 minute.
- Once the oil begins to smoke, add 1 tablespoon of butter and stir to distribute. Place the skewers in the pan. Sear, without moving, for about 2 minutes, until a nice brown crust forms on one side. Using tongs, carefully flip each skewer over and brown on the other side, about 2 minutes more. Once cooked to your desired doneness, remove the steak skewers from the skillet and set on a clean baking sheet to rest.
- Without reducing the heat, carefully pour the wine into the skillet. Cook until reduced to ¼ cup, 5-10 minutes. Once reduced, remove the garlic from the pan and discard.
- Add the sugar and remaining 4 tablespoons of butter to the red wine reduction and stir until combined, 1-2 minutes.
- Garnish the steak skewers lightly with salt and pepper, then transfer to a serving platter and spoon the sauce on top.
- Serve immediately.
- Enjoy!
Nutrition Facts : Calories 940 calories, Carbohydrate 17 grams, Fat 72 grams, Fiber 2 grams, Protein 45 grams, Sugar 1 gram
STRIP STEAK WITH ROSEMARY - BOURBON SAUCE
This is a great recipe from Born to Grill by Bill and Cheryl Jamison. The sauce can be made several days in advance and refrigerated, just reheat it.
Provided by HeidiSue
Categories Steak
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- At least 2 1/2 hours and up to 12 hours before you plan to grill the steaks, rub them with the mustard and sprinkle with the course salt and black pepper.
- Wrap the steaks in plasic and refrigerate.
- Prepare the sauce, first melting the butter in a small skillet over medium heat.
- Stir in the rosemary and onion and cook until the onions are translucent, about 5 minutes.
- Stir in the bourbon, remove the skillet from the heat, and let the mixture cool for 10 minutes.
- Strain the mixture into a small bowl and return it to the skillet.
- Discard the solids.
- Add the remaining sauce ingredients to the skillet and cook over medium-low heat for an additional 5 minutes.
- Keep the sauce warm.
- Remove the steaks from the refrigerator and let them sit at room temperature for about 30 minutes.
- Fire up the grill, grill the steaks to desired doneness.
- Serve the steaks hot with the rosemary-bourbon sauce.
Nutrition Facts : Calories 176.8, Fat 14.4, SaturatedFat 9.1, Cholesterol 38.2, Sodium 44.4, Carbohydrate 2.2, Fiber 0.2, Sugar 1.2, Protein 0.2
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