COCOA-RUBBED NEW YORK STRIP STEAK FOR TWO
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 1h10m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F.
- Toss the beets in a bowl with the olive oil, vinegar and thyme; season with salt and pepper. Lay the beets cut-side down on a baking sheet. Roast until the beets are slightly tender and a little crispy on the edges, 35 to 40 minutes.
- Meanwhile, combine the cocoa powder, chile powder and paprika in a small bowl. Season the steak with salt and pepper, then rub with the cocoa mixture.
- Heat a heavy-bottomed ovenproof saute pan or cast-iron skillet over medium-high heat. Add the canola oil and heat until it begins to smoke. Add the steak and sear on one side until heavily caramelized, 6 to 7 minutes. Flip the steak, transfer the pan to the oven and roast until the internal temperature reaches 125 degrees F for medium rare, about 10 minutes. Allow the steak to rest for 15 minutes before slicing. Serve with the roasted beets.
SPICE-RUBBED NY STRIP, FRIED POTATOES AND BROCCOLI RABE
Steps:
- For the NY strip: Remove the steaks from the refrigerator 30 minutes before cooking.
- Preheat the oven to 450 degrees F.
- Mix together the paprika, coriander, 1 teaspoon salt and 1/2 teaspoon pepper in a small bowl. Season the steaks liberally with salt and pepper on both sides. Rub the spice rub on one side of the steaks and let sit 5 minutes.
- Heat a few tablespoons of canola oil in a medium cast-iron pan over high heat until smoking. Add the steaks spice rub-side down and cook, without touching, until a crust forms, about 4 minutes. Flip and cook until a crust forms on the bottom, about 4 minutes.
- Add the butter and rosemary to the pan. Transfer to the oven and cook, basting occasionally with the butter, until a thermometer inserted in the center registers 130 degrees F (for medium-rare), about 10 minutes. Transfer the steaks to a cutting board and let rest 5 minutes before slicing. Drizzle with some of the brown butter.
- For the crispy potatoes: Put the potatoes in a large pot, cover with cold water by 2 inches and add 2 tablespoons of salt. Bring to a boil and cook until a skewer inserted into the center meets with no resistance, about 25 minutes. Drain well and place on a baking sheet lined with paper towels to dry further.
- When the potatoes are cool enough to handle, cut into 1/2-inch dice. Place the potatoes on a large plate or baking sheet and gently smash them a bit; season well with salt and pepper. Line another large plate or baking sheet with paper towels.
- Heat 3 inches of canola oil in a large high-sided saute pan over medium heat until it registers 365 degrees F. Fry the potatoes in batches in an even layer in the pan until golden brown on all sides and cooked through, about 3 minutes.
- Remove the potatoes with a slotted spoon to the plate lined with paper towels and immediately season with the cheese and more salt and pepper. Repeat with remaining potatoes. Transfer to a platter and garnish with the parsley, oregano and pickled shallots or onions.
- For the broccoli rabe with garlic, oil and red chile: Bring a large pot of water to a boil; add 1 tablespoon of salt. Prepare an ice bath.
- Add the broccoli rabe to the boiling water and cook for 2 minutes. Remove with tongs and place directly into the ice bath. Let sit for 3 minutes, then drain well on paper towels. Reserve a cup of the cooking water.
- Heat a few tablespoons of olive oil in a large saute pan over medium heat. Add the chile flakes and garlic and cook until fragrant, about 1 minute. Add the broccoli rabe, season with salt and pepper and cook, tossing constantly in the oil, until just warmed through and crisp-tender, about 2 minutes. Add a bit of the cooking water if needed. Transfer to a platter and drizzle with more oil, if desired.
RIB DRY RUB
This recipe is an amalgamated list of around a dozen other recipes, calculated to equalize the amounts of everything down to one simple recipe, and has since been adjusted over the past couple of years. Amazing flavors that complement both beef and pork ribs! This recipe yields enough for approximately two 3 1/2-pound racks of ribs, or three 2 1/2-pound racks.
Provided by Cheph
Categories Rubs
Time 10m
Yield 12
Number Of Ingredients 15
Steps:
- Whisk brown sugar in a medium bowl with a fork until texture is consistent and no chunks remain. Remove and discard any hard chunks.
- Add kosher salt, black pepper, onion powder, garlic powder, mustard powder, ginger, cumin, chili powder, paprika, white pepper, celery salt, allspice, cinnamon, and cayenne pepper; mix until all ingredients are evenly combined.
- Use as desired on beef or pork ribs.
Nutrition Facts : Calories 84.2 calories, Carbohydrate 20.5 g, Fat 0.5 g, Fiber 0.8 g, Protein 0.6 g, SaturatedFat 0.1 g, Sodium 614.9 mg
STRIP STEAK WITH SPICE RUB
From the Washington Post - another great grill recipe. "This is a homemade take on the popular Montreal steak rub. If your grill is covered in snow, you can always broil these steaks." Serve with a Caesar salad & voila! I recommend Recipe#26431 - made up the day before over a simple Romaine & crouton salad.
Provided by Busters friend
Categories Steak
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Let the steaks come to room temperature. Pat dry with paper towels. Rub both sides of each steak with the oil and set aside.
- In a small bowl, combine the remaining ingredients with the orange peel, if desired, to create the spice rub. Sprinkle the rub on both sides of the steaks, pressing to adhere to the surface of the meat (some spice rub will be left over).
- If using a gas grill, preheat to medium- to medium-high, depending on your grill. If using a charcoal grill, distribute the hot charcoal or wood briquettes evenly under the cooking area for direct heat. Oil the grate.
- Grill for about 7 minutes per side, or until an instant-read thermometer registers 140 degrees for medium-rare. Let steaks rest, covered, for 5 minutes before serving.
Nutrition Facts : Calories 626.5, Fat 42.5, SaturatedFat 16.8, Cholesterol 215.5, Sodium 1011.7, Carbohydrate 2.3, Fiber 0.6, Sugar 0.7, Protein 55.2
PULLED PORK RUB
Basic pulled pork dry rub that I always use.
Provided by Anthony Henderson
Categories Rubs
Time 5m
Yield 4
Number Of Ingredients 6
Steps:
- Combine brown sugar, paprika, salt, pepper, cayenne pepper, and mustard powder in a bowl; mix until well combined.
- Use immediately on pork (see footnotes) or store in an airtight container in a cool, dark place for several months.
Nutrition Facts : Calories 92.8 calories, Carbohydrate 20.5 g, Fat 1.8 g, Fiber 3.9 g, Protein 2 g, SaturatedFat 0.2 g, Sodium 4386.7 mg
PENNE ALL'ARRABBIATA
This, Mario Batali wrote in 2013 in The Times, is one of his late-night favorites. Its uncomplicated nature lends itself to an after-midnight feast. It's basically pasta with tomato sauce and cheese, but red pepper flakes give the sauce a delicious kick.
Provided by The New York Times
Categories dinner, easy, lunch, quick, main course
Time 30m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Bring 6 quarts of water to a boil in a large pot, and add 3 tablespoons kosher salt.
- Meanwhile, put 4 tablespoons olive oil in a large sauté pan over medium heat, and then add the tomato paste and pepper flakes; reduce the heat to low and stir just until fragrant, about 4 minutes. Stir in the tomatoes, and remove from the heat.
- Drop the pasta into the boiling water, and cook until al dente. Drain the pasta, reserving 1/4 cup of the pasta water.
- Add the pasta and the reserved pasta water to the tomato sauce, stir and toss over medium heat until the pasta is well coated. Season with salt if necessary, then add the remaining oil, tossing well. Serve immediately, with grated Parmigiano-Reggiano on the side.
Nutrition Facts : @context http, Calories 466, UnsaturatedFat 16 grams, Carbohydrate 62 grams, Fat 19 grams, Fiber 4 grams, Protein 11 grams, SaturatedFat 3 grams, Sodium 356 milligrams, Sugar 6 grams
ROAST NEW YORK STRIP LOIN WITH ADOBO RUB
_Adobo_ - a paste made with chiles, spices, and vinegar or sometimes citrus juice - is a flavoring agent found throughout the Spanish-speaking world. This variation with paprika and rosemary serves as the seasoning rub for the meat.
Yield Makes 12 servings
Number Of Ingredients 8
Steps:
- Chop garlic in processor. Add paprika, vinegar, oil, rosemary, salt, and pepper; grind to thick paste. Rub paste all over New York strip loin. Wrap loin in plastic; refrigerate overnight.
- Preheat oven to 450°F. Place large metal rack in roasting pan. Uncover meat and arrange, fat side up, on rack. Roast meat 15 minutes. Reduce oven temperature to 350°F. Continue roasting meat until thermometer inserted into center registers 125°F for rare, about 40 minutes longer. Cover meat loosely with aluminum foil and let rest 20 minutes. Transfer to platter. Cut into 1/2-inch-thick slices.
More about "mario batali ny strip dry rub recipes"
NEW YORK STEAK RUB - STEAK RUB - FAVORITE FAMILY RECIPES
From favfamilyrecipes.com
5/5 (6)Total Time 4 hrs 6 minsCategory Main Course, DinnerCalories 494 per serving
GRILLED NEW YORK STRIP STEAKS WITH HOMEMADE SPICE RUB
From rotinrice.com
Cuisine AmericanTotal Time 25 minsCategory Main DishCalories 728 per serving
GRILLED NY STRIP STEAK WITH COFFEE RUB - VINDULGE
From vindulge.com
4.2/5 (10)Total Time 2 hrs 25 minsCategory Entree, Main CourseCalories 264 per serving
MEMPHIS DRY RUB RECIPE - BBQ RUBS
From bbqrubs.com
NICK’S MAGIC RUB – NICK STELLINO
From nickstellino.com
DRY RUB SMOKED RIBS RECIPE: HOW TO MAKE A DRY RUB FOR RIBS
From masterclass.com
CHEF MARIO BATALI ACQUITTED IN BOSTON SEXUAL MISCONDUCT CASE
From nypost.com
HOMEMADE BACON - I LOVE MEAT - THE BEST BACON EVER
From ilovemeat.com
BEST DRY RUB FOR RIBS: SECRET INGREDIENTS REVEALED - ANGRY BBQ
From angrybbq.com
5 BEST DRY RUB RECIPES: MAKING YOUR OWN SECRET INGREDIENT
From 31daily.com
STRIP STEAKS WITH CLASSIC STEAK RUB - CERTIFIED ANGUS BEEF
From certifiedangusbeef.com
GORDON RAMSAY N.Y. STRIP STEAK, FINGERLING POTATOES, AND …
From hellskitchenrecipes.com
DEL POSTO, EATALY AND THE FATE OF MARIO BATALI'S FORMER ... - NEW …
From nypost.com
CELEBRITY CHEF MARIO BATALI ACQUITTED OF SEXUAL ... - THE …
From nytimes.com
NY STRIP STEAK WITH GARLIC CUMIN SPICE RUB - COOKING CHAT
From cookingchatfood.com
GRILLED HERBED BABY LAMB CHOPS RECIPE - MARIO BATALI - FOOD
From foodandwine.com
ALL-PURPOSE PORK DRY RUB RECIPE - THE MOUNTAIN KITCHEN
From themountainkitchen.com
MARIO BATALI - WIKIPEDIA
From en.wikipedia.org
MARIO BATALI’S SECRET OF EXCESS | THE NEW YORKER
From newyorker.com
20 BEST DRY RUB RECIPES TO MAKE YOU A GRILL MASTER
From insanelygoodrecipes.com
MARIO BATALI’S PIZZA DOUGH - THE NEW YORK TIMES
From nytimes.com
MARIO BATALI’S SHRIMP FRA DIAVOLO – NBC NEW YORK
From nbcnewyork.com
GRILLED NEW YORK STRIP STEAK WITH STEAK RUB - AVERAGE JOE COOKING
From averagejoecooking.com
HOMEMADE DRY RUB RECIPES BLOG - MAGNOLIA
From magnolia.com
NEW YORK STRIP STEAK GRILLING RECIPES - GRILL MASTER UNIVERSITY
From blog.cavetools.com
MAKING PIZZA WITH MARIO BATALI AND SONS - THE NEW YORK TIMES
From dinersjournal.blogs.nytimes.com
MARIO BATALI INCLUDES RECIPE WITH APOLOGY FOR 'PAST BEHAVIOR' | CNN
From cnn.com
MARIO BATALI USED THE SPOTTED PIG’S ‘RAPE ROOM’: REPORT
From thecut.com
THE BEST STEAK DRY RUB - THE TYPICAL MOM
From temeculablogs.com
GRILLED NEW YORK STRIP STEAK WITH TOMATOES AND PEPPERS
From williams-sonoma.com
10 BEST STRIP STEAK RUB RECIPES | YUMMLY
From yummly.com
NEW YORK STRIP STEAK: EXPLAINED AND MADE - ANGRY BBQ
From angrybbq.com
AMAZING SMOKED NEW YORK STRIP STEAKS - SMOKED MEAT SUNDAY
From smokedmeatsunday.com
BEST DRY RUB FOR RIBS (SHORT RIBS RUB) - BEST BEEF RECIPES
From bestbeefrecipes.com
10 BEST NEW YORK STRIP STEAK RUBS RECIPES - YUMMLY
From yummly.com
TOGARASHI RUBBED STRIP ROAST - CERTIFIED ANGUS BEEF
From certifiedangusbeef.com
BEST NEW YORK STRIP STEAK MARINADE - DELISHABLY
From delishably.com
CHEF MARIO BATALI SHOWS DRAMATIC WEIGHT LOSS DURING COURT …
From pagesix.com
GRILLED NEW YORK STRIP STEAK WITH SPICY RUB - RECIPE GIRL
From recipegirl.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love