Stuffed Ny Strip Steak 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.

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.

NEW YORK STRIP STEAKS WITH RED-WINE SAUCE

Steps:

• Heat half the oil in a large skillet over medium-high heat. Season 2 steaks with 3/4 teaspoon salt and some pepper. Cook until deep golden brown and an instant-read thermometer inserted into the center reaches 130 degrees, about 4 minutes per side. Transfer to a platter, and tent with foil. Repeat with remaining oil and steaks. Let steaks rest in a 250 degree oven.
• Reduce heat to medium, and add wine to skillet. Cook until almost completely reduced, about 5 minutes. Add beef stock, and cook until reduced to 1/4 cup, about 2 1/2 minutes. Reduce heat to low, and whisk in butter (1 piece at a time) and mustard. Stir in any juices from the platter, and season with salt and pepper. Spoon sauce over steaks.

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.

SEARED NEW YORK STRIP STEAK RECIPE BY TASTY

Steps:

• Preheat the oven to 425°F (220°C).
• Liberally season the steaks on both sides with salt and pepper.
• Heat the canola oil in a large oven-proof skillet over medium-high heat. Add the steaks and sear for 3-4 minutes, until a golden brown crust forms. Flip the steaks and sear for 1-2 minutes on the other side, then add the butter, shallot, garlic, and thyme to the pan. Baste the steaks with the butter and continue cooking for 2 more minutes.
• If the steak isn't cooked to your liking, transfer to the oven and cook for 3-5 minutes, or until it reaches your desired temperature.
• Transfer the steaks to a cutting board and let rest for 10 minutes, then slice and serve.
• Enjoy!

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.

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.

STUFFED ITALIAN STRIP STEAK

Steps:

• lay out your steaks and put all ingredients together.
• Roll your steaks closed so that the ingredients are in the center.
• Seer The steaks on both outsides.
• Put into a cassorole and bake at 400 F for 30 minutes.