New York Strip Steaks Tarragon Melting Sauce Recipes

THE PERFECT NEW YORK STRIP STEAK

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 STRIP STEAKS WITH RED-WINE SAUCE

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 STRIP STEAKS WITH TARRAGON MELTING SAUCE

Steps:

• In a heavy-duty resealable plastic bag, combine oil, lemon juice, garlic, Worcestershire sauce and pepper.
• Add steaks to bag.
• Press the air out of the bag, and seal tightly.
• Turn the bag several times to distribute the marinade; place the bag in a bowl and refrigerate 30 minutes, turning bag occasionally.
• Meanwhile, make the tarragon melting sauce:.
• In a bowl add all ingredients together and mix until smooth.
• Cover, and refrigerate.
• This will make 3 1/2 cups sauce.
• Heat a large oiled skillet over medium-high heat.
• Remove steaks from marinade, discarding marinade.
• Place 3 steaks in hot skillet; cook 4 to 5 minutes on each side or to the desired degree of doneness.
• Remove steaks to a serving plate, and keep warm.
• Repeat process with remaining 3 steaks.
• Top each steak with 1 to 2 tablespoons Tarragon Melting Sauce.

NY STRIP STEAK WITH TARRAGON MELTING SAUCE

Steps:

• In a heavy-duty, resealable plastic bag, combine oil, 1/4 cup lemon juice, garlic, Worcestershire sauce and 1 teaspoon pepper; add steaks to bag. Press the air out of the bag and seal tightly. Turn the bag several times to distribute the marinade. Place the bag in a bowl and refrigerate 30 minutes, turning bag occasionally.
• Heat a large skillet over medium-high heat. Remove steaks from marinade, discarding marinade. Place 3 steaks in hot skillet; cook 4 to 5 minutes on each side or to the desired degree of doneness. Remove steaks to a serving plate, and keep warm Repeat process with remaining 3 steaks. Top each steak with 1 to 2 tablespoons Tarragon Melting Sauce.
• Serve immediately.
• Position knife blade in food processor bowl; add butter, sour cream, garlic, mustard, green onion, tarragon, parsley, 2 teaspoons lemon juice, zest, 1 teaspoon pepper and salt and process until smooth. Cover, and refrigerate.
• Yield: 3 1/2 cups
• Preheat oil to 360 °F.
• Slice the onions into very thin rings and separate the rings. Spread them out and sprinkle with seasoned salt. Place the flour in a resealable plastic bag. Put the onion rings in batches, in the bag, close tightly and shake until the onion rings are coated.
• Fry the onion rings in batches for 3 to 4 minutes, until they are brown and crispy.
• Remove with tongs and drain on paper towels. Taste and season with salt, if necessary. Top the steak with the fried onion rings.

NEW YORK STRIP STEAKS WITH TENNESSEE BARBECUE SAUCE

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.

SEARED NEW YORK STRIP STEAK RECIPE BY TASTY

Steps:

• Preheat the oven to 425°F (220°C).
• Liberally season the steaks on both sides with salt and pepper.
• Heat the canola oil in a large oven-proof skillet over medium-high heat. Add the steaks and sear for 3-4 minutes, until a golden brown crust forms. Flip the steaks and sear for 1-2 minutes on the other side, then add the butter, shallot, garlic, and thyme to the pan. Baste the steaks with the butter and continue cooking for 2 more minutes.
• If the steak isn't cooked to your liking, transfer to the oven and cook for 3-5 minutes, or until it reaches your desired temperature.
• Transfer the steaks to a cutting board and let rest for 10 minutes, then slice and serve.
• Enjoy!