BOURBON STREET NEW YORK STRIP STEAK
Delicious sweet grilled steak that will have your friends and family begging for more.
Provided by Mark Daniel
Categories Meat and Poultry Recipes Beef Steaks Strip Steak Recipes
Time 1h25m
Yield 2
Number Of Ingredients 3
Steps:
- Gently tenderize steaks with a meat mallet. With a sharp knife, lightly score the meat on one side diagonally. Place steaks in a casserole dish, scored side up, and pour bourbon over them. Rub the brown sugar evenly over each steak. Marinate in refrigerator for 1 to 3 hours.
- Preheat grill to high heat, and lightly oil grate.
- Place the steaks on the hot grill, with the sugar side down. Let cook until sugar has caramelized, 3 to 5 minutes, then flip steaks, and finish cooking to desired doneness.
Nutrition Facts : Calories 1597.7 calories, Carbohydrate 108.3 g, Cholesterol 78.6 mg, Fat 20.9 g, Protein 25.4 g, SaturatedFat 8.3 g, Sodium 97 mg, Sugar 106.7 g
THE PERFECT NEW YORK STRIP STEAK
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
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.
NEW YORK STEAK WITH COGNAC BUTTER AND PORTABELLA MUSHROOM RAGOUT
One of the top 100 recipes for 2007 from the Food Network. I tried it and boy is it delicious. The surprise is that's it easy too. This is definitely a special occasion meal!
Provided by Kim in Walnut Creek
Categories Steak
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- To prepare the steaks: Rub steaks with garlic clove, salt and cracked pepper. Marinate in Worcestershire sauce for 1 hour minimum.
- To prepare the ragout: Grill mushrooms whole, then coursely chop into 1/2 inch cubes. Pour olive oil in pan, add mushrooms and shallots, and saute until soft. Add tomatoes, heavy cream, and stock. Simmer and reduce for about 10 minutes. Add herbs and seasonings and remove from heat. Keep warm if using immediately.
- To cook steaks and prepare cognac butter: Sear steaks in a heavy skillet on high heat to desired temperature, remove from heat. Add cognac and flame off, then whisk in the butter.
- Place mushroom ragout on plate. Cut steaks across the grain into 1/2 inch slices. Fan steaks on top of ragout and drizzle with cognac butter. Garnish as desired. Serve immediately and enjoy!
Nutrition Facts : Calories 1186.3, Fat 93.8, SaturatedFat 42.6, Cholesterol 330.8, Sodium 4151.4, Carbohydrate 27.3, Fiber 7.2, Sugar 6.8, Protein 62.8
PORTOBELLO 'STEAK' AU POIVRE
Steak au poivre, a classic French dish of peppercorn-crusted steak with cream sauce, seems like it was meant to be made with mushrooms. Not only do mushrooms sear well, but they're also a friend to the dish's main flavorings of heavy cream, heady spices and warming liquor. For the best results, crisp the mushrooms first in a hot pan, baste them with garlic butter until tender, then let them simmer in the cream sauce so they soak up that richness. Eat with roasted, mashed or fried potatoes, a salad of watercress or another spicy green, and red wine, of course. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.
Provided by Ali Slagle
Categories weeknight, vegetables, main course
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Brush the mushrooms all over with olive oil. Sprinkle the pepper evenly over the gill sides (about 1/2 teaspoon per mushroom). Heat a large cast-iron skillet over medium-high, then add the mushrooms gill side up and sear until the underside is browned and the gill side looks wet, 3 to 6 minutes. Flip and cook until golden and the pepper is fragrant, 2 to 4 minutes.
- Reduce heat to medium-low. Flip the mushrooms so they're gill side up, then add the butter and garlic, and season with salt. While stirring the garlic to keep it from scorching, tilt the skillet to spoon up the melting butter and baste the mushrooms until tender, 2 to 5 minutes. Transfer the mushrooms to a plate, leaving the butter in the skillet.
- Add the shallot and stir until softened, 2 to 4 minutes, adding a little more butter if the pan is dry. Stand back, and carefully add the Cognac. (It might flame.) Stir until the Cognac has nearly evaporated. Add the heavy cream and mustard, season with salt, and stir to combine. Return the mushrooms to the pan gill side down, and cook until the cream is thickened and the color of a latte, 2 to 4 minutes. Eat the mushrooms with a drizzle of the sauce.
NEW YORK STRIP STEAK WITH BRANDIED MUSHROOMS
Make and share this New York Strip Steak With Brandied Mushrooms recipe from Food.com.
Provided by CookingONTheSide
Categories Steak
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat 1 T of the oil in large skillet over medium-high heat.
- Season steaks with 1 t of the salt and 1/4 t of the pepper.
- Place steaks in the hot pan and cook, turning to brown both sides, about 3-4 minutes per side for medium-rare.
- Remove steaks and cover loosely with foil to keep warm.
- In same skillet, add the remaining 1 T oil.
- Add mushrooms and cook, stirring for 10-15 minutes, until mushrooms are golden and soft.
- Add thyme, 1/4 t salt and garlic and cook for 2 more minutes.
- Remove mushrooms with a slotted spoon; place in a bowl.
- In same skillet, add brandy and cook until brandy is almost evaporated, about 1 minute.
- Add cream and cook 2-3 minutes, until slightly thickened.
- Return mushrooms and their juices to the pan and simmer for 2 more minutes.
- Season with the remaining 1/4 t salt and 1/4 t pepper.
- Serve with steak.
Nutrition Facts : Calories 903.8, Fat 62.5, SaturatedFat 25.6, Cholesterol 270.4, Sodium 1042.8, Carbohydrate 9.2, Fiber 2.4, Sugar 4.5, Protein 66.2
More about "new york strip steak with cognac butter and portobello mushroom ragout recipes"
NEW YORK STRIP STEAKS WITH BLUE CHEESE BUTTER
From finecooking.com
NEW YORK STRIP STEAK WITH BUTTERY MUSHROOMS & ONIONS
From myhalalkitchen.com
NEW YORK STRIP STEAK WITH GARLIC BUTTER - DINNER AT THE …
From dinneratthezoo.com
HOW TO GRILL PERFECT NEW YORK STRIP & PORTOBELLO …
From boulderlocavore.com
10 BEST NEW YORK STRIP STEAK RECIPES - YUMMLY
From yummly.com
GARLIC BUTTER HERB STEAK AND MUSHROOMS - THE RECIPE …
From therecipecritic.com
PAN SEARED NEW YORK STRIP STEAK WITH GARLIC BUTTER SAUCE + ONIONS
From gimmedelicious.com
PAN SEARED NEW YORK STRIP STEAK WITH GORGONZOLA CREAM SAUCE
From oliviascuisine.com
BISON NY STRIP WITH PORTABELLA MUSHROOM RAGOUT
From jjbison.com
CURTIS STONE’S NEW YORK STRIP STEAK WITH MUSHROOM PAN SAUCE
From coles.com.au
STEAK WITH COGNAC CREAMED MUSHROOMS - COOKING ON THE RANCH
From highlandsranchfoodie.com
GORDON RAMSAY N.Y. STRIP STEAK, FINGERLING POTATOES, AND …
From hellskitchenrecipes.com
HOW TO COOK NEW YORK STRIP STEAK IN THE OVEN - WHOLESOME YUM
From wholesomeyum.com
NEW YORK STRIP WITH MUSHROOM RAGOUT | RECIPES - OILS AND VINEGARS
From fustinis.com
NEW YORK STRIP STEAK RECIPE WITH ROSEMARY GARLIC BUTTER
From littlefamilyadventure.com
PAN SEARED NEW YORK STRIP STEAK - BAKE IT WITH LOVE
From bakeitwithlove.com
PAN SEARED STEAK WITH MUSHROOM-COGNAC SAUCE - KEEPING IT …
From keepingitsimpleblog.com
PAN SEARED STEAK WITH MUSHROOMS - PRIMAVERA KITCHEN
From primaverakitchen.com
NEW YORK STRIP STEAK WITH FRIED GARLIC MUSHROOMS
From thekitchenmagpie.com
BISON NY STRIP WITH PORTOBELLO MUSHROOM RAGOUT
From jjbison.com
GRILLED NEW YORK STRIP STEAK WITH GARLIC BUTTER MUSHROOMS
From joesproduce.com
PAN-SEARED NEW YORK STEAK AND MUSHROOMS - MYRECIPES
From myrecipes.com
GORGONZOLA PORTOBELLO STEAK SKILLET - GYPSYPLATE
From gypsyplate.com
NEW YORK STRIP STEAK WITH WILD MUSHROOMS AND HERBY BUTTER
From themadtable.com
NEW YORK STRIP STEAK WITH COGNAC BUTTER AND PORTOBELLO …
From recipenet.org
NEW YORK STRIP STEAK WITH MUSHROOMS - MRFOOD.COM
From mrfood.com
20 BEST NEW YORK STRIP STEAK RECIPES - LIFE, LOVE, AND GOOD FOOD
From lifeloveandgoodfood.com
NEW YORK STRIP STEAK & MUSHROOMS - COOKINGHEARTSMART
From cookingheartsmart.com
NEW YORK STRIP STEAK WITH COGNAC BUTTER AND PORTOBELLO …
From pinterest.co.uk
NEW YORK STRIP STEAK WITH GARLIC PARSLEY BUTTER
From cantstayoutofthekitchen.com
THE BEST NEW YORK STEAK RECIPE | THE RECIPE CRITIC
From therecipecritic.com
NEW YORK STRIP STEAK WITH FLAMING BOURBON BUTTER - KALDZAR
From kaldzar.com
PAN SEARED NEW YORK STRIP STEAK W/ MUSHROOM CREAM SAUCE
From sweetteaandthyme.com
NEW YORK STRIP STEAK WITH MUSHROOMS AND ASPARAGUS RECIPE
From aspenridgebeef.com
HOW TO COOK NEW YORK STRIP STEAKS TO PERFECTION - SEARED & BAKED
From oldworldgardenfarms.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