Stuffed New York Strip Steaks Food

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.

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.

STRIP STEAK SANDWICHES

Steps:

• For the strip steak sandwiches: Heat 2 grill pans over high heat.
• Brush the onion slices on one side with oil and place them oiled-side down on the grill pans. Cook until grill marked, 3 to 4 minutes, then brush the tops with more oil, flip the slices and cook until grill marked on the other side, another 3 to 4 minutes. Set aside.
• Season the strip steaks on both sides with the lemon pepper, salt and black pepper. Grill for 2 minutes, flip and grill an additional 2 minutes for rare.
• Grill the rolls cut-side down until toasted, about 2 minutes.
• For the eggs: Heat a large nonstick skillet over medium heat and add the butter. Add all the eggs (or cook in batches if needed), sprinkle with salt and pepper and fry for 2 minutes. Flip the eggs and cook for 45 seconds.
• For the ancho mayo: Mix together the mayonnaise and chile powder in a small bowl
• Slather both sides of the rolls with some ancho mayo and top with a steak, some onions and an egg.

BLUE CHEESE-STUFFED STEAKS

Steps:

• In a large skillet, saute garlic in oil until tender. Cover and cook over low heat for 5-7 minutes or until golden and softened. Add tomatoes; cook and stir until tomatoes just begin to burst. Remove from the skillet; set aside and keep warm., Cut a pocket in the thickest part of each steak; fill with blue cheese. Sprinkle with salt and pepper., In the same skillet, cook steaks over medium heat for 4-5 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Serve with tomato mixture.

NEW YORK STEAKS WITH A VANILLA AND CHERRY SAUCE

Steps:

• Preheat an outdoor grill for high heat, and lightly oil the grate. Rub the New York steaks on both sides with the Worcestershire sauce, then season to taste with salt and pepper.
• Cook the steaks on the preheated grill until they are beginning to firm, and are hot and slightly pink in the center, 6 to 7 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Once the steaks are done, cover them with two layers of aluminum foil, and allow to rest in a warm area for 10 minutes.
• While the steaks are cooking, prepare the cherry sauce by bringing the red wine to a boil in a saucepan over medium-high heat; boil for 5 minutes. Stir in the cherries, sugar, and vanilla extract. Return to a boil, then reduce heat to medium, and simmer until the cherries are tender, 5 to 7 minutes. Dissolve the cornstarch in the water, then stir into the simmering cherry sauce. Cook for a few minutes until the cherry sauce thickens. Pour the sauce over the steaks to serve.

WILD RICE-STUFFED STEAKS

Steps:

• Cook rice according to package directions for microwave; cool. Stir in onions. Cut a pocket in each steak by slicing to within 1/2 in. of bottom. Stuff each with 1/4 cup rice mixture; secure with toothpicks. Brush steaks with 2 tablespoons teriyaki sauce. , Place on a broiler pan. Broil 4-6 in. from the heat for 4-6 minutes. Turn steaks; brush with 2 tablespoons teriyaki sauce. Broil 6-8 minutes longer or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), basting frequently with remaining sauce. Discard toothpicks.

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.

CRAB-STUFFED NEW YORK STRIP STEAK

Steps:

• Preheat grill to medium. Combine crabmeat, breadcrumbs, parsley, mayonnaise and horseradish.
• Cut a pocket in the side of each steak. Spoon crab mixture into the pockets. Season steaks with salt and pepper, if desired.
• Grill steaks for 8 to 12 minutes for medium rare, turning once halfway through grilling.

CRAB STUFFED NEW YORK STRIP

Steps:

• pre-heat the grill (i use my george foreman) to medium.
• combine crabmeat, breadcrumbs, parsley, mayo and horseradish.
• cut a slit in the side of each steak making sure to cut evenly.
• spoon crab mixture into pockets.
• season the steaks with as much salt and pepper as you like.
• grill steaks for 8 to 12 minutes for medium rare turning once half way through.

STUFFED NEW YORK STRIP STEAKS

Steps:

• Soak toothpicks in water for 5 minutes.
• Slice the steak in half lengthwise, so you have 2 thinner pieces. Rub oil on the outside of each piece.
• Lay a piece of the steak flat. Scoop about 2 tablespoons of cheese onto steak and spread out. Layer a few strips of the red pepper and spinach leaves atop the cheese. Roll the steak closed, and stick with a toothpick to keep closed; set aside. Repeat with remaining steak.
• In a large sauce pan, melt the butter. Add the sugar, onions and mushrooms. Saute over medium-low heat for about 5 minutes. Add wine, and saute for another 5 minutes. Reduce heat to low and let simmer until steaks are ready to serve, stirring occasionally.
• Heat your grill to medium. Grill the steaks, turning every few minutes, to evenly cook all sides. Remove from heat.
• Top with mushroom and onion saute, and serve with your choice of side dishes.

CHILI-STUFFED STEAK

Steps:

• If using a charcoal grill, start the fire.
• Prepare chili peppers by roasting them over a flame, or in the oven placed in a paper bag to steam slightly. Then rub the skin off. Cut off the big clump of seeds at the end of each chili pepper, but leave remaining seeds and ribs. Slice one pepper in quarters lengthwise and set aside to garnish steaks. Chop remaining chili peppers medium-fine and set aside. (This step may be done a day or more in advance. Refrigerate the peppers until ready to use.)
• In a small saucepan, heat 1 tablespoon of canola or olive oil. Add flour and cook briefly until it thickens to a roux. Add chicken stock, minced garlic and oregano, and cook briefly just to thicken. Then add the reserved chopped chilies, stir to mix, remove from heat and set aside.
• If using oven broiler, preheat to high.
• Prepare steaks: cut a deep horizontal pocket in each steak, being careful not to pierce sides. Rub steaks with remaining oil. Mix together black pepper, cayenne, garlic salt and citric acid crystals, if desired. Rub this dry marinade into steaks, top and bottom. Stuff each steak with some of the chili mixture, leaving aside about half a cup for garnish.
• Roast reserved pepper strips briefly on the broiler grid just long enough to give them char marks. Set aside. Place steaks on broiler or grill approximately 3 inches from the source of heat and cook, about 8 minutes to a side for medium-rare. Cut each steak into two portions and serve immediately on a heated platter, garnished with the reserved chili sauce. Drape a chili strip over the top of each steak.

BROADWAY NEW YORK STRIP

Steps:

• Trim most exterior fat from strips.
• Set aside.
• Mix oil, Worcestershire, Calvados, pepper, savory and the steak rub in a glass mixing bowl.
• Put steaks in a gallon zip-lock bag.
• Pour marinade over steaks.
• Close.
• Put bag in dish.
• Let stand in refrigerator for two hours.
• Remove steaks from bag and pat dry with paper towels.
• Grill steaks on a medium high grill 7 minutes on each side.
• Remove from grill.
• Let steaks rest under aluminum foil for five minutes before slicing.
• Serve with your favorite steak sauce.

CREAMY NEW YORK STRIP STEW

Steps:

• Put flour, salt, and pepper in large ziploc bag.
• Heat oil over medium heat in a deep skillet.
• Place meat in bag with flour and toss until coated.
• Shake off pieces and add to skillet and cook until browned.
• Add remaining flour and onions and stir until browned.
• Add carrots, celery, parsley, and broth.
• Cover and cook over low_medium heat for 1 hour stirring every 5-10 minutes.
• Add potatoes and additional carrots and cook for another 30-45 minutes until potatoes are fork tender.
• OPTIONAL- during the last 5 minutes add a drained can of corn.

ROASTED NEW YORK STRIP STEAK WITH CHIMICHURRI SAUCE

Steps:

• Preheat the oven to 400 degrees F.
• Mix together 3 tablespoons olive oil, cumin, red pepper flakes, oregano and salt to taste in a bowl and coat the steaks in the mixture.
• Heat a large frying pan on high heat and fry the steaks on each side for 2 to 3 minutes until they are browned.
• Place two 1 1/2 to 2 feet long sheets of Reynolds Wrap® Aluminum Foil on a table and place each steak in the center of the foil and fold up the ends and the outside of the foil to create a packet.
• Bake the steak for 10 minutes for a medium-rare internal temperature. Add 5 more minutes of baking to achieve a medium internal temperature.
• Remove the steaks from the packets and let them rest for 2 to 3 minutes before serving.
• Combine the garlic, parsley, cilantro, red wine vinegar, remaining 2 tablespoons of olive oil and salt and pepper in a food processor and process on high speed until it becomes like a paste.
• Serve the steak alongside the Chimichurri Sauce.

GRILLED CALIFORNIA PESTO-STUFFED STEAKS

Steps:

• Heat grill to medium heat.
• Make horizontal cut in side of each steak, forming a pocket (do not cut through to opposite side).
• Mix pesto and cheese; spread evenly on insides of pockets; press pockets closed.
• Drizzle oil over beef.
• Place steaks on hot grill.
• Cover and grill beef 4 to 5 inches from medium heat 12 to 14 minutes for medium doneness, turning once with a tongs.
• To serve, cut beef into thick strips.
• Pesto intructions:.
• Combine the basil in food processor with the pinenuts, pulse a few times.
• Add the garlic, pulse a few times more.
• Slowly add the olive oil in a constant stream while the food processor is on.
• Stop to scrape down the sides of the food processor with a rubber spatula.
• Add the grated Romano cheese and pulse again until blended.
• Add a pinch of salt and freshly ground black pepper to taste.

NEW YORK STRIP STEAKS WITH TARRAGON MELTING SAUCE

Steps:

• In a heavy-duty resealable plastic bag, combine oil, lemon juice, garlic, Worcestershire sauce and pepper.
• Add steaks to bag.
• Press the air out of the bag, and seal tightly.
• Turn the bag several times to distribute the marinade; place the bag in a bowl and refrigerate 30 minutes, turning bag occasionally.
• Meanwhile, make the tarragon melting sauce:.
• In a bowl add all ingredients together and mix until smooth.
• Cover, and refrigerate.
• This will make 3 1/2 cups sauce.
• Heat a large oiled skillet over medium-high heat.
• Remove steaks from marinade, discarding marinade.
• Place 3 steaks in hot skillet; cook 4 to 5 minutes on each side or to the desired degree of doneness.
• Remove steaks to a serving plate, and keep warm.
• Repeat process with remaining 3 steaks.
• Top each steak with 1 to 2 tablespoons Tarragon Melting Sauce.