How To Cook Strip Steak Recipes

THE PERFECT NEW YORK STRIP STEAK

The Perfect New York Strip Steak image

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

Ingredients

2 New York strip steaks, 1 lb each, 1½ to 2 inches thick
Salt
1 tablespoon vegetable oil
3 tablespoons unsalted butter, divided
2 cloves garlic, skin on
1 sprig thyme
1 sprig rosemary

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.

HOW TO COOK STRIP STEAK

How to Cook Strip Steak image

Tender juicy strip steak cooked in a cast iron skillet on the stove, with a simple garlic butter wine pan sauce.

Provided by Sue Moran

Categories dinner

Time 15m

Number Of Ingredients 7

Ingredients

2 lbs strip steak (2 steaks about 1 1/2 inches thick)
olive oil
sea salt and fresh cracked black pepper
4 cloves garlic, peeled and smashed
3 Tbsp butter
1/2 cup red wine (drinking wine, not cooking wine)
fresh rosemary, minced

Steps:

Set your steaks out on the counter for 30 minutes before cooking. This allows the internal temperature to come up slowly, and allows the meat to cook more evenly.
Rub the steaks on both sides with olive oil, and season with sea salt and pepper, both sides. Preheat your pan over high heat. This will allow you to get that great outdoor grill sear right on the stove top.
Add the meat to the hot pan and LEAVE IT in place so it can get fabulous caramelization. Cook for 3-4 minutes per side or until the meat is done to your taste. For a rare steak, cook to 125 degrees F, Medium Rare to 135 degrees F, Medium to 145 degrees F, Medium Well 155 degrees F, Well Done to 160 degrees F.
Add the butter and garlic to the pan and baste the meat a few times.
Remove the meat to a plate, tent with foil and let rest for 5-10 minutes while you make a quick pan sauce.
Slice the steak, against the grain, into thin slices.

Nutrition Facts : Calories 613 kcal, Carbohydrate 2 g, Protein 47 g, Fat 43 g, SaturatedFat 19 g, TransFat 1 g, Cholesterol 204 mg, Sodium 195 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

NY STRIP STEAKS

NY Strip Steaks image

Provided by Tyler Florence

Categories main-dish

Time 1h25m

Yield 2 servings

Number Of Ingredients 6

Ingredients

Two 8-ounce New York strip loin steaks
Kosher salt
2 tablespoons extra-virgin olive oil, plus more for drizzling
2 tablespoons unsalted butter, at room temperature
1 small bunch fresh thyme sprigs
Sea salt, for sprinkling

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.

SPECIAL STRIP STEAKS

Special Strip Steaks image

I like to use my wonderful cast-iron skillet, inherited from my mother, when I'm preparing this delicious steak, notes Janice Mitchell from Aurora, Colorado.

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 8

Ingredients

2 boneless beef top loin steaks (8 ounces each)
1 garlic clove, halved
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon butter
1/4 cup sherry or beef broth
1/4 teaspoon Worcestershire sauce
2 tablespoons chopped green onion

Steps:

Rub steaks with garlic and sprinkle with salt and pepper; set aside. Melt butter in a large skillet. Add the sherry or broth, Worcestershire sauce and onion. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes., Add the steaks and cook over medium heat for 3-7 minutes on each side or until the meat reaches desired doneness (for medium-rare, a thermometer should read 135°, medium, 140°, medium-well, 145°).

Nutrition Facts : Calories 389 calories, Fat 16g fat (7g saturated fat), Cholesterol 115mg cholesterol, Sodium 807mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 0 fiber), Protein 48g protein.

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