NEW YORK STEAKS WITH A VANILLA AND CHERRY SAUCE
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
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
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 30m
Yield 2 servings
Number Of Ingredients 8
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 (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
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
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
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
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
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
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
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
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
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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