New York Steaks With A Vanilla And Cherry Sauce Recipes

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NEW YORK STEAKS WITH A VANILLA AND CHERRY SAUCE



New York Steaks with a Vanilla and Cherry Sauce image

Grilled steak with a cherry, vanilla, and wine sauce. Fresh cherries could be replaced with dried cherries, rehydrated in wine sauce.

Provided by CupcakeSparkles11

Categories     Meat and Poultry Recipes     Beef     Steaks     Strip Steak Recipes

Time 40m

Yield 2

Number Of Ingredients 9

2 (8 ounce) New York strip steaks
2 tablespoons Worcestershire sauce
salt and pepper to taste
¾ cup red wine
1 pint fresh cherries, pitted and halved
1 tablespoon white sugar
1 tablespoon vanilla extract
½ teaspoon cornstarch
¼ cup water

Steps:

  • Preheat an outdoor grill for high heat, and lightly oil the grate. Rub the New York steaks on both sides with the Worcestershire sauce, then season to taste with salt and pepper.
  • Cook the steaks on the preheated grill until they are beginning to firm, and are hot and slightly pink in the center, 6 to 7 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Once the steaks are done, cover them with two layers of aluminum foil, and allow to rest in a warm area for 10 minutes.
  • While the steaks are cooking, prepare the cherry sauce by bringing the red wine to a boil in a saucepan over medium-high heat; boil for 5 minutes. Stir in the cherries, sugar, and vanilla extract. Return to a boil, then reduce heat to medium, and simmer until the cherries are tender, 5 to 7 minutes. Dissolve the cornstarch in the water, then stir into the simmering cherry sauce. Cook for a few minutes until the cherry sauce thickens. Pour the sauce over the steaks to serve.

Nutrition Facts : Calories 623.7 calories, Carbohydrate 37.3 g, Cholesterol 106.3 mg, Fat 28 g, Fiber 3.3 g, Protein 36.2 g, SaturatedFat 10.8 g, Sodium 256.4 mg, Sugar 30 g

NEW YORK STRIP STEAK WITH RED WINE MUSHROOM SAUCE



New York Strip Steak with Red Wine Mushroom Sauce image

Provided by Patrick and Gina Neely : Food Network

Categories     main-dish

Time 30m

Yield 2 servings

Number Of Ingredients 8

2 tablespoons olive oil
2 (10 to 12-ounce) New York strip steaks, about 3/4-inch thick
Kosher salt and freshly ground pepper
8 ounces cremini mushrooms, sliced
1 shallot, finely chopped
2 teaspoons chopped fresh thyme leaves
1 cup dry red wine
3 tablespoons butter

Steps:

  • Add the oil to a large cast-iron skillet over medium-high heat. Heat until the oil is very hot.
  • Season the steaks with salt and pepper. Add the steaks to the skillet and sear the steaks on each side for 4 minutes for medium. Remove the steaks to a plate and loosely cover with foil.
  • Lower the heat to medium and add the mushrooms, shallot, and thyme to the pan and saute until the mushrooms begin to brown and soften, about 5 minutes. You may need to add a bit more oil to the pan. Add the red wine and scrap the bottom of the pan to get the browned bits.
  • Let the liquid reduce by half, 7 to 8 minutes. Remove from the heat and swirl in 3 tablespoons butter to finish the sauce. Serve the steak with mushroom red wine sauce drizzled over the top.

NEW YORK STRIP STEAKS WITH RED-WINE SAUCE



New York Strip Steaks with Red-Wine Sauce image

New York strip (also known as shell steak) is a boneless cut from the short loin, which is known for its tenderness. The red-wine sauce gets a boost from Dijon mustard.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 30m

Number Of Ingredients 7

3 tablespoons vegetable oil
4 New York strip steaks (10 to 11 ounces each; about 1 inch thick), fat trimmed, patted dry
Coarse salt and freshly ground pepper
3/4 cup full-bodied red wine, such as Syrah or Cabernet Sauvignon
1/2 cup beef stock
3 tablespoons cold butter, cut into pieces
1 tablespoon plus 1 teaspoon Dijon mustard

Steps:

  • Heat half the oil in a large skillet over medium-high heat. Season 2 steaks with 3/4 teaspoon salt and some pepper. Cook until deep golden brown and an instant-read thermometer inserted into the center reaches 130 degrees, about 4 minutes per side. Transfer to a platter, and tent with foil. Repeat with remaining oil and steaks. Let steaks rest in a 250 degree oven.
  • Reduce heat to medium, and add wine to skillet. Cook until almost completely reduced, about 5 minutes. Add beef stock, and cook until reduced to 1/4 cup, about 2 1/2 minutes. Reduce heat to low, and whisk in butter (1 piece at a time) and mustard. Stir in any juices from the platter, and season with salt and pepper. Spoon sauce over steaks.

NEW YORK STEAK WITH GARLIC CHEESE SAUCE



New York Steak with Garlic Cheese Sauce image

The boursin cheese makes this dish. You may substitute good quality garlic cream cheese, just add your favourite herbs and let sit over night for flavours to blend. mmmummmm You won't be sorry.

Provided by Baby Kato

Categories     Steak

Time 37m

Yield 4 serving(s)

Number Of Ingredients 7

4 New York strip steaks, 1/2 lb each
2 tablespoons vegetable oil
1/4 cup green onion, minced
1/4 cup red wine
3/4 cup half-and-half cream
3/4 cup boursin cheese or 3/4 cup cream cheese with garlic and herbs
2 tablespoons parsley, minced

Steps:

  • Sear steaks in hot oil, until cooked to your preference.
  • Remove steaks, cover and keep warm.
  • In same pan saute onions for 2 minutes, add wine and cook over high heat until reduced to 1 tbsp.
  • Add half and half cream.
  • Boil until reduced by half.
  • Stir in Boursin cheese or garlic cream cheese until thick and hot.
  • Pour sauce over hot steaks, garnish with parsley.

Nutrition Facts : Calories 740.8, Fat 53.2, SaturatedFat 20.8, Cholesterol 232.2, Sodium 159.6, Carbohydrate 2.9, Fiber 0.2, Sugar 0.3, Protein 56.4

TENDERLOIN STEAKS WITH CHERRY SAUCE



Tenderloin Steaks with Cherry Sauce image

This recipe stars a delectable sauce made with wine, plump cherries, and steak portioned just right. -Jacob Kitzman, Seattle, Washington

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 7

1/3 cup dried tart cherries
3/4 cup port wine
2 teaspoons butter
3/4 teaspoon salt, divided
1/8 teaspoon plus 1/4 teaspoon coarsely ground pepper
4 beef tenderloin steaks (4 ounces each)
1 green onion, chopped

Steps:

  • Place wine and cherries in a large saucepan. Bring to a boil; cook for 5 minutes or until liquid is reduced to 1/4 cup. Stir in the butter, 1/4 teaspoon salt and 1/8 teaspoon pepper., Sprinkle steaks with remaining salt and pepper. Broil 4 in. from the heat for 4-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Serve steaks with cherry sauce and sprinkle with green onion.

Nutrition Facts : Calories 291 calories, Fat 9g fat (4g saturated fat), Cholesterol 55mg cholesterol, Sodium 461mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 1g fiber), Protein 25g protein. Diabetic Exchanges

NEW YORK STEAKS WITH A VANILLA AND CHERRY SAUCE



New York Steaks with a Vanilla and Cherry Sauce image

Grilled steak with a cherry, vanilla, and wine sauce. Fresh cherries could be replaced with dried cherries, rehydrated in wine sauce.

Provided by ainsliek

Categories     Strip Steak

Time 40m

Yield 2

Number Of Ingredients 9

2 (8 ounce) New York strip steaks
2 tablespoons Worcestershire sauce
salt and pepper to taste
¾ cup red wine
1 pint fresh cherries, pitted and halved
1 tablespoon white sugar
1 tablespoon vanilla extract
½ teaspoon cornstarch
¼ cup water

Steps:

  • Preheat an outdoor grill for high heat, and lightly oil the grate. Rub the New York steaks on both sides with the Worcestershire sauce, then season to taste with salt and pepper.
  • Cook the steaks on the preheated grill until they are beginning to firm, and are hot and slightly pink in the center, 6 to 7 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Once the steaks are done, cover them with two layers of aluminum foil, and allow to rest in a warm area for 10 minutes.
  • While the steaks are cooking, prepare the cherry sauce by bringing the red wine to a boil in a saucepan over medium-high heat; boil for 5 minutes. Stir in the cherries, sugar, and vanilla extract. Return to a boil, then reduce heat to medium, and simmer until the cherries are tender, 5 to 7 minutes. Dissolve the cornstarch in the water, then stir into the simmering cherry sauce. Cook for a few minutes until the cherry sauce thickens. Pour the sauce over the steaks to serve.

Nutrition Facts : Calories 623.7 calories, Carbohydrate 37.3 g, Cholesterol 106.3 mg, Fat 28 g, Fiber 3.3 g, Protein 36.2 g, SaturatedFat 10.8 g, Sodium 256.4 mg, Sugar 30 g

NEW YORK STRIP STEAKS WITH TENNESSEE BARBECUE SAUCE



New York Strip Steaks With Tennessee Barbecue Sauce image

Make and share this New York Strip Steaks With Tennessee Barbecue Sauce recipe from Food.com.

Provided by ratherbeswimmin

Categories     Steak

Time 45m

Yield 4 serving(s)

Number Of Ingredients 14

1/2 cup ketchup
2 tablespoons Jack Daniels Whiskey
1 tablespoon steak sauce
1 tablespoon dark brown sugar
2 teaspoons Worcestershire sauce
1/4 teaspoon granulated garlic
1/4 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
4 (8 ounce) New York strip steaks (1 inch thick)
3 medium garlic cloves
1/2 teaspoon kosher salt
3 tablespoons extra virgin olive oil
1 tablespoon finely chopped fresh rosemary
2 teaspoons fresh coarse ground black pepper

Steps:

  • Make the sauce: In a small saucepan, whisk all the sauce ingredients with ½ cup water.
  • Bring to a simmer over medium-high heat, then decrease heat and simmer for 10 minutes, stirring occasionally.
  • Trim most of the exterior fat from the steaks; let stand at room temperature for 20-30 minutes before grilling.
  • Roughly chop the garlic; then sprinkle the salt on top.
  • Using both the sharp edge and the flat side of the knifeblade, crush the garlic and salt together to create a paste.
  • In a small bowl, mix the paste with the oil, rosemary, and pepper; smear mixture evenly all over the steaks.
  • Grill over direct high heat until cooked to desired doneness, 6-8 minutes for medium-rare, turning once (if flare-ups occur, move the steaks temporarily over indirect heat).
  • Remove from the grill and let rest for 3-5 minutes; serve warm with the sauce on the side.

Nutrition Facts : Calories 676.2, Fat 45.4, SaturatedFat 15.6, Cholesterol 183.7, Sodium 809, Carbohydrate 13.3, Fiber 0.5, Sugar 10.5, Protein 47.6

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