Broadway New York Strip Recipes

ROAST NEW YORK STRIP LOIN WITH GARLIC-HERB CRUST

Steps:

• With machine running, drop garlic into processor; blend until finely chopped.
• Add sage, thyme, oil, salt and pepper; process until paste forms.
• Pat meat dry with paper towels.
• Rub meat all over with herb paste.
• Cover; chill at least 3 hours. (Can be made 1 day ahead. Keep refrigerated.).
• Preheat oven to 450°F
• Place meat, fat side up, on rack in roasting pan.
• Roast meat 15 minutes.
• Reduce oven temperature to 350°F
• Roast meat until instant-read thermometer inserted into thickest part of meat registers 130°F for medium-rare, about 35 minutes (or 140°F for medium, about 40 minutes).
• Remove from oven; let stand 20 minutes.
• Cut crosswise into 1/3-inch-thick slices.
• Arrange slices on platter.

NEW YORK STRIP LOIN ROAST WITH GARLIC-HERB CRUST + GIVEAWAY!

Steps:

• Place the garlic into your food processor; blend/process until finely chopped. Add sage, thyme, oil, salt and pepper and process until a paste forms.
• Pat meat dry with paper towels. Rub meat evenly on all sides with herb paste. Cover or wrap; chill at least 3 hours. (Can be made 1 day ahead and kept in the refrigerator.)
• Preheat oven to 450°F. Place meat, fat side up, on a wire rack in roasting pan.
• Roast meat 15 minutes. Reduce oven temperature to 350°F. Roast meat until instant-read thermometer inserted into thickest part of meat (inserted from the side of the roast) registers 135°F for medium-rare, about 35 minutes (or 145°F for medium, about 40 minutes) or to your desired degree of doneness .
• Remove roast from oven and tent with aluminum foil. Allow roast to rest approximately 10-20 minutes before serving to redistribute the juices. The temperature of the roast will rise 5° F during standing.
• Slice across the grain into ⅓-inch-thick slices. Arrange slices on platter and serve warm.

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.

CAESAR NEW YORK STRIPS

Steps:

• In a small bowl, combine 2 tablespoons salad dressing, garlic powder, salt and pepper. Spoon over both sides of steaks.
• Grill, uncovered, over medium heat or broil 4-inches from heat for 7-9 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145, medium is 160, and well done is 170), basting occasionally with remaining salad dressing.
• Cut steaks in half to serve.

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.