New York Strip Steaks Recipes

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THE PERFECT NEW YORK STRIP STEAK



The Perfect New York Strip Steak image

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

2 New York strip steaks, 1 lb each, 1½ to 2 inches thick
Salt
1 tablespoon vegetable oil
3 tablespoons unsalted butter, divided
2 cloves garlic, skin on
1 sprig thyme
1 sprig rosemary

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.

NY STRIP STEAKS



NY Strip Steaks image

Provided by Tyler Florence

Categories     main-dish

Time 1h25m

Yield 2 servings

Number Of Ingredients 6

Two 8-ounce New York strip loin steaks
Kosher salt
2 tablespoons extra-virgin olive oil, plus more for drizzling
2 tablespoons unsalted butter, at room temperature
1 small bunch fresh thyme sprigs
Sea salt, for sprinkling

Steps:

  • Preheat the oven to 275 degrees F.
  • Allow the steaks to come to room temperature, 30 to 45 minutes. Season the steaks with some kosher salt. Heat a large, oven-safe skillet over medium-high heat until hot, about 2 minutes. Add the olive oil to the pan. Carefully place the steaks in the pan and allow them to sear untouched until golden brown, about 4 minutes. Flip the steaks and take the pan off the heat. Add the butter and thyme sprigs. Spoon the melted butter over the steaks and continue to baste for about 45 seconds. Transfer the skillet to the center of the oven and cook the steaks until an instant-read thermometer inserted into the thickest part reads 135 degrees F., 5 to 7 minutes for medium-rare.
  • Carefully remove the hot skillet from the oven, transfer the steaks to a cutting board and allow the meat to rest for 10 to 15 minutes. Slice the steaks and arrange on a serving plate. Spoon the remaining pan sauce over the steaks, sprinkle with sea salt and drizzle with olive oil.

GRILLED NEW YORK STRIP STEAKS



Grilled New York Strip Steaks image

Provided by Ina Garten

Categories     main-dish

Time 2h45m

Yield 6 servings

Number Of Ingredients 8

Kosher salt and freshly ground black pepper
2 teaspoons light brown sugar
2 teaspoons ground coffee (regular or decaf)
1 teaspoon (dried) granulated garlic
1 teaspoon chipotle chile powder
1 teaspoon crushed red pepper flakes
3 (1 1/2-inch-thick) New York strip steaks
1 1/2 tablespoons good olive oil

Steps:

  • In a small bowl, combine 2 tablespoons salt, 1 tablespoon black pepper, the brown sugar, coffee, garlic, chipotle powder, and red pepper flakes. Pat the steaks dry with paper towels, place them in a baking dish, and rub them all over with the olive oil. Rub the steaks on both sides with the spice mix, using it all. Cover the dish and refrigerate for at least 2 hours to allow the flavors to get into the meat.
  • When ready to cook, heat enough charcoal to cover half of the grill (I fill a charcoal chimney 3/4 full). Pour a layer of hot coals on one side of the grill, leaving the other side empty.
  • Cook the steaks on the hot side of the grill for exactly 2 minutes on one side, turn them over, and cook for exactly 2 minutes on the other side. Move the steaks to the cool side of the grill, put the lid on, check to be sure the vents are open, and cook for 8 to 10 minutes, until an instant-read thermometer inserted sideways into the middle of the steak registers between 115 and 120 degrees for medium rare and 120 and 125 degrees for medium. Transfer the steaks to a plate, cover the plate tightly with aluminum foil, and allow to rest for 15 minutes. Remove the foil after 15 minutes or the steaks will continue to cook. Slice the steaks, sprinkle with salt, and serve hot or warm.

MARINATED GRILLED NEW YORK STRIP STEAKS



Marinated Grilled New York Strip Steaks image

Marinate for a minimum of 2 hours for very tasty and tender steaks. Original recipe from Allrecipes, but adapted to my taste.

Provided by Marie

Categories     Steak

Time 24m

Yield 4 serving(s)

Number Of Ingredients 8

1/2 cup olive oil
1/4 cup Worcestershire sauce
2 smashed garlic cloves
2 tablespoons McCormick's Montreal Brand steak seasoning
1 tablespoon red wine vinegar
1/2 teaspoon dried basil
1/2 teaspoon italian seasoning
2 lbs New York strip steaks, 8oz ea (4)

Steps:

  • Mix all marinade ingredients together in a shallow glass baking dish.
  • Pierce steaks on all sides with a fork and place in marinade.
  • Cover and refrigerate for at least 2 hours.
  • Grill over high heat and cook to desired doneness.

SOUS VIDE NEW YORK STRIP STEAK



Sous Vide New York Strip Steak image

The real advantage to this technique is the fact that you're guaranteeing a perfect medium-rare. If you've never had any luck getting large, expensive hunks of steak cooked to your idea of perfection, then this is the way to go.

Provided by Chef John

Categories     Meat and Poultry Recipes     Beef     Steaks     Strip Steak Recipes

Time 2h55m

Yield 2

Number Of Ingredients 12

2 (12 ounce) New York strip steaks
salt and freshly ground black pepper to taste
1 teaspoon vegetable oil
1 tablespoon butter
1 cup clamshell mushrooms, separated
salt and freshly ground black pepper to taste
1 teaspoon vegetable oil
1 clove garlic, crushed
2 tablespoons water
½ teaspoon balsamic vinegar
1 tablespoon cold butter
salt and freshly ground black pepper to taste

Steps:

  • Fill a large Dutch oven about 2/3 full with water. Bring water to 130 degrees F (54 degrees C) over medium heat. Attach a candy/oil thermometer to the side of the Dutch oven in order to monitor and maintain the water temperature.
  • Generously season steaks with salt and black pepper. Heat vegetable oil in a large skillet over high heat. Place steaks in skillet and cook until just browned, 1 minute per side. Transfer steaks to a resealable plastic bag, squeeze out all air, and seal.
  • Place plastic bag containing steaks in the Dutch oven, adjusting the heat as necessary to maintain the temperature at 130 degrees F (54 degrees C). Cook for 2 1/2 hours, moving the bag around occasionally and maintaining the temperature.
  • While the steaks are cooking, heat 1 tablespoon butter in the skillet over medium-low heat. Add mushrooms; cook, stirring, until mushrooms are soft, 5 minutes. Transfer to a plate and set aside.
  • Remove steaks from plastic bag (reserving any accumulated juices) and pat dry. Generously season with salt and pepper. Heat 1 teaspoon vegetable oil in the skillet over high heat. Place steaks in skillet and cook to form a crust, 2 minutes per side. Transfer steaks to a plate.
  • Stir garlic and reserved mushrooms into skillet, reduce heat to medium, and cook until mushrooms are reheated, 2 minutes. Stir in reserved juices, water, and balsamic vinegar. Remove from heat.
  • Stir in 1 tablespoon cold butter until completely melted and incorporated. Season with salt and pepper to taste. Spoon sauce over steaks and serve.

Nutrition Facts : Calories 638.4 calories, Carbohydrate 2.3 g, Cholesterol 231.1 mg, Fat 34.9 g, Fiber 0.5 g, Protein 74.9 g, SaturatedFat 15.1 g, Sodium 518.4 mg, Sugar 1 g

BOURBON STREET NEW YORK STRIP STEAK



Bourbon Street New York Strip Steak image

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

2 (6 ounce) boneless New York strip steaks
3 cups bourbon whiskey
1 cup dark brown sugar

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

SEARED NEW YORK STRIP STEAK RECIPE BY TASTY



Seared New York Strip Steak Recipe by Tasty image

Here's what you need: new york strip steaks, kosher salt, freshly ground black pepper, canola oil, unsalted butter, shallot, garlic cloves, fresh thyme

Provided by Nichi Hoskins

Categories     Dinner

Time 30m

Yield 2 servings

Number Of Ingredients 8

2 new york strip steaks, room temperature (1 in thick 2.5 cm)
kosher salt, to taste
freshly ground black pepper, to taste
1 tablespoon canola oil
3 tablespoons unsalted butter, cold
1 shallot, thinly sliced
3 garlic cloves, smashed
3 sprigs fresh thyme

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!

Nutrition Facts : Calories 523 calories, Carbohydrate 6 grams, Fat 42 grams, Fiber 1 gram, Protein 29 grams, Sugar 1 gram

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