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.
DISCO'S HOT AND TANGY NEW YORK STRIP STEAKS
from Captain Eric "Disco" Dominijanni, 2D Assault Amphibian Battalion, MCB Camp Lejeune. Also seen on Throwdown with Bobby Flay. You can use a different pepper and remove the seeds if you want less heat. Prep time does not include 4-6 hours for marinading.
Provided by Punky Julster
Categories Steak
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a medium bowl mix the marinade ingredients. Place the steaks in a large, resealable plastic bag and pour in the marinade. Press out the air, seal the bag, and turn several times to coat the meat. Place the bag in a bowl and refrigerate for 4 to 6 hours, turning the bag occasionally.
- Let the steaks stand at room temperature for 20 to 30 minutes before grilling. Remove the steaks from the bag and reserve the marinade. Pour the marinade into a small saucepan, bring to a boil, and boil for about 10 seconds. Set aside about half of the marinade for basting the steaks. For the remaining marinade in the saucepan, reduce the heat to a simmer and cook until it has reduced to the consistency of a dipping sauce, 5 to 10 minutes, stirring occasionally. Set aside.
- Pat the steaks dry with paper towels. Lightly coat the steaks with oil.
- With the lid closed, grill the steaks over direct high heat (500ºF to 550ºF) until cooked to desired doneness, 5 to 7 minutes for medium-rare, turning once and basting with a little of the boiled marinade. (If flare-ups occur, move the steaks temporarily over indirect high heat.) Remove from the grill and let rest for 2 to 3 minutes. Serve warm with the dipping sauce on the side.
Nutrition Facts : Calories 640.8, Fat 38.6, SaturatedFat 14.7, Cholesterol 183.7, Sodium 3568.1, Carbohydrate 17.8, Fiber 0.8, Sugar 14, Protein 53
NEW YORK STRIP STEAK WITH SPICY COFFEE RUB
Steps:
- Apply the olive oil to the entire steak and then sprinkle the rub onto the meat. Allow the flavors to develop for 2 hours.
- Heat coals on a grill. When the coals are hot, move them to one side of the grill. Sear the steak for 2 minutes on each side over the coals. Move the steak to the cool part of the grill and cook with the lid on for 20 minutes.
- Rest the steak for 10 minutes before slicing.
DISCO FRIES
Steps:
- For the gravy: Melt the butter in a small saucepan over medium heat. Add the flour and whisk to combine. Cook the flour until dark brown, 5 to 7 minutes. Add the stock and cook, whisking, until the mixture is smooth and thickened enough to coat the back of a spoon, 7 to 10 minutes. Stir in the sherry, Worcestershire, 1/2 teaspoon salt and some pepper, adjusting the seasoning to taste. Remove from the heat and cover by pressing a piece of plastic wrap directly onto the surface of the gravy, taking care to cover it completely to prevent a skin from forming. Set aside.
- For the fries: Bake the French fries according to the manufacturer's instructions.
- For the cheese sauce: Melt the butter in a small saucepan over medium heat. Add the flour and whisk to combine. Cook until the mixture resembles sand, about 3 minutes. Add the milk and cook, whisking constantly, until the mixture begins to boil and thicken, 2 to 4 minutes. Add the Cheddar and Gruyere and continue to cook, stirring, until the cheese is fully melted, another 2 to 3 minutes. Add the Worcestershire, 1/4 teaspoon salt and pepper to taste and remove from the heat. Cover in the same fashion as the gravy and set aside until the French fries are ready.
- When the French fries are ready, transfer them to a serving platter. Drizzle the fries with the warm gravy and then with the warm cheese sauce. Serve immediately.
BOBBY FLAY'S NEW YORK STRIP STEAK WITH HORSERADISH-MINT GLAZE
This simple yet exquisite preparation for steak was developed by Bobby Flay, the restaurateur and Food Network star, in 2003. It's the sort of steak dinner you can easily prepare on a weeknight, but also guest-worthy. Start with the best steaks you can afford without mortgaging the house, then season with a combination of ground black pepper, ancho chile powder, and salt. Sear in a blazingly hot pan slicked with a little canola oil, then slide them into the oven for about 10 minutes. Remove and brush them with a flavorful glaze of Dijon mustard, horseradish, honey and fresh mint, then return to the oven to finish. Bliss.
Provided by Matt Lee And Ted Lee
Categories easy, quick, weekday, main course
Time 20m
Yield 2 servings
Number Of Ingredients 10
Steps:
- To make the glaze, whisk together mustard, honey, horseradish and mint in a small bowl. Season with salt and pepper, and set aside.
- Heat oven to 425 degrees. In a small bowl, combine black pepper, red pepper flakes and salt. Rub one side of each steak with the mixture.
- Place a medium ovenproof sauté pan over high heat, and heat oil until smoking. Place steaks in pan, rub-side down, and sear for 35 to 40 seconds. Salt the non-rub side while the steaks are searing. Turn steaks over, and place pan in oven until steaks are medium rare, 8 to 10 minutes, brushing with glaze during last 2 minutes. Remove steaks from oven, and brush again with glaze. Allow to rest for 5 minutes before serving.
Nutrition Facts : @context http, Calories 831, UnsaturatedFat 34 grams, Carbohydrate 25 grams, Fat 59 grams, Fiber 3 grams, Protein 51 grams, SaturatedFat 19 grams, Sodium 831 milligrams, Sugar 18 grams, TransFat 0 grams
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