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.
CRAB STUFFING RECIPE BY TASTY
Here's what you need: unsalted butter, small yellow onion, celery stalks, medium orange bell pepper, garlic, kosher salt, Old Bay® seasoning, crumbled herb stuffing, cornbread stuffing cubes, mayonnaise, fresh parsley, green onions, smoked paprika, chicken stock, Kroger® Golden King Crab legs, raw shrimp
Provided by Kroger
Categories Dinner
Yield 12 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 375°F (190°C).
- Melt the butter in a large skillet over medium heat. Add the onion, celery, bell pepper, and garlic and cook until softened and translucent, about 5 minutes.
- Add the salt and Old Bay seasoning and stir for another minute, until fragrant. Remove the pan from the heat.
- Add the herb stuffing, cornbread stuffing cubes, sautéed vegetables, mayonnaise, 1½ tablespoons of parsley, the green onions, paprika, and chicken stock to a large bowl. Stir to combine.
- Fold the crab and shrimp into the stuffing mixture.
- Transfer the stuffing to a 9 x 11-inch baking dish and spread in an even layer. Sprinkle the remaining ½ tablespoon parsley evenly over the top. Cover with foil.
- Bake the stuffing for 30 minutes, or until warmed through and the shrimp is fully cooked.
- Remove from the oven and let cool for about 10 minutes before serving.
- Enjoy!
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.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
STUFFED CRAB
Steps:
- In a skillet over low heat melt the butter, add the onion, yellow pepper, fennel, and garlic.
- Season with salt and pepper. Cook slowly for about 6 minutes until all are tender, transfer mixture to a bowl, add bread crumbs, and allow to cool.
- Preheat oven to 375 degrees F.
- When cooled add crab meat, mayonnaise, lemon zest, lemon juice, tarragon, parsley, scallions, and season with salt and pepper, to taste. Mix the ingredients well and stuff the shells. Bake for 25 minutes until warmed through.
- Note: the crabs should be poached in a court boullion made with 2 quarts water, 1 chopped carrot, 1 chopped yellow onion, and 1 chopped celery stalk boiled with 1/2 teaspoon each black peppercorns and coriander seeds. Bring the mixture to a boil and after 10 minutes, add 1 lemon, thinly sliced. Let boil for 10 more minutes, salt the water, and poach the crabs.
CRAB STUFFED NEW YORK STRIP
i cant remember where this steak is from but its a great way to make steak not so dull....nice for company.
Provided by Bri22
Categories Crab
Time 32m
Yield 4 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 657.6, Fat 44, SaturatedFat 17.1, Cholesterol 217.4, Sodium 240.5, Carbohydrate 5.9, Fiber 0.4, Sugar 1.1, Protein 55.7
STUFFED CRAB
Provided by Peter Feibleman
Categories appetizer
Time 25m
Yield Serves 6 as a first course
Number Of Ingredients 9
Steps:
- Heat oven to 400 degrees. Spread the softened butter over the bottoms of 6 medium-size natural or ceramic crab or scallop shells. In a large bowl, mix 2 cups of the bread crumbs with the fish stock and set aside.
- In a heavy, 10-inch skillet, melt 4 tablespoons of the butter cubes over moderate heat. Add the onions and cook, stirring often, until they are translucent, about 5 minutes. Transfer the onion mixture to the bowl of moistened bread crumbs. Add the crab meat, scallions, parsley, cayenne and salt, and mix well.
- Mound the crabmeat mixture into the buttered shells. Sprinkle the remaining 2 tablespoons of bread crumbs and remaining 3 tablespoons of butter cubes over the tops and lay the shells on a large, shallow baking dish. Bake in the upper third of the oven for 15 minutes, then put under the broiler for 30 seconds or so to brown the tops. Serve hot in the shells.
BROADWAY NEW YORK STRIP
Our family really enjoys grilled steaks and have found this cut to be more flavorful and easier to cook than the tenderloin. This easy recipe gave us just the right spice to a great cut of steak. We named the entree the Broadway because of the classy taste. Serve with baked potato and a fresh garden salad. Top off the evening with a raspberry Merlot.
Provided by Major K.
Categories Meat
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 251.3, Fat 27, SaturatedFat 3.7, Sodium 169.1, Carbohydrate 3.6, Fiber 0.1, Sugar 1.7
WHOLE ROASTED NEW YORK STRIP LOIN
Roast beef for a holiday dinner or festive occasion is easy and impressive. There are many cuts to consider, from the pricey tenderloin and standing rib to the more affordable rump roast. A whole strip loin, also know variously as New York strip or Kansas City strip - usually cut into steaks - also makes a great centerpiece. Served with roasted potatoes and parsnips and horseradish sauce, it is the quintessential Anglophone meal.
Provided by David Tanis
Categories roasts, main course
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- Coarsely grind peppercorns and allspice together in a spice mill. Combine with salt in a small bowl. Sprinkle mixture evenly over exterior of roast. Add the grated garlic and rub in all over.
- Line a roasting pan with herb branches and set roast on top. Leave to absorb seasonings for at least 1 hour at room temperature, or refrigerate overnight (bring back to room temperature before proceeding). Heat oven to 400 degrees.
- In a large pot of well-salted boiling water, cook potatoes until just done, about 15 minutes. Remove with a spider or slotted spoon and place in an earthenware baking dish. In the same water, simmer parsnips until just done, about 8 minutes. Remove and add them to potatoes in baking dish. Pour melted butter over the potatoes and parsnips and use a brush to make sure they are well coated.
- Make the horseradish sauce: Whisk together crème fraîche, Dijon mustard, horseradish and cayenne in a small bowl. Season with salt and pepper and refrigerate.
- Roast the beef, uncovered, for about 1 hour. Check with an instant-read thermometer after 45 minutes. For medium-rare, take the roast out of the oven when thermometer registers 120 degrees (residual heat will cause roast to continue cooking as it rests). Remove the roast, tent it with foil, and let it rest for 15 minutes; the temperature should rise to 125 degrees. About 15 minutes after the roast goes into the oven, put in the baking dish of potatoes and parsnips, uncovered, and roast until beautifully golden brown, about 30 minutes.
- Slice the beef into 1/4-inch-thick pieces and arrange on a warmed platter, garnished with a big bunch of watercress. Pass the roasted vegetables and horseradish sauce separately.
Nutrition Facts : @context http, Calories 887, UnsaturatedFat 23 grams, Carbohydrate 53 grams, Fat 53 grams, Fiber 11 grams, Protein 49 grams, SaturatedFat 24 grams, Sodium 1271 milligrams, Sugar 9 grams, TransFat 0 grams
STUFFED CRABS CARIBBEAN STYLE
Provided by Craig Claiborne
Categories appetizer
Time 20m
Yield 4 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees.
- Melt 8 tablespoons butter in a wide, shallow saucepan or skillet. When melted, add the scallions, garlic and chili. Add the curry powder and blend. Add the crabmeat. Add the coriander leaves, if desired, and parsley. Add salt and pepper to taste. Add enough crab liquid to moisten properly. If you want a richer and better dish, add 2 to 4 more tablespoons butter. Add bread crumbs and blend well.
- Remove from the heat and use the mixture to fill 4 to 8 clam shells.
- Bake for 10 to 15 minutes, until nicely brown. Serve with lime wedges, slices or halves.
Nutrition Facts : @context http, Calories 346, UnsaturatedFat 6 grams, Carbohydrate 28 grams, Fat 18 grams, Fiber 3 grams, Protein 18 grams, SaturatedFat 10 grams, Sodium 752 milligrams, Sugar 3 grams, TransFat 1 gram
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