Saucy Strip Steak Recipes

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SAUCY STRIP STEAK



Saucy Strip Steak image

Take one bite of tender, juicy steak and you'll agree there's nothing like this buttery blend of orange marmalade and rosemary to bring out the best in beef. Our family loved this!! My picky youngest, wanted more!

Provided by Chemaine

Categories     Steak

Time 26m

Yield 4 serving(s)

Number Of Ingredients 4

2/3 cup orange marmalade
2 tablespoons butter
1 teaspoon fresh rosemary
32 ounces beef loin steaks (1 inch thick)

Steps:

  • In a small saucepan, combine marmalade, butter and rosemary. Cook and stir over low heat until butter is melted and mixture is heated through. Set aside.
  • Sprinkle both sides of each steak with salt and ground black pepper. Place steaks on the rack of an uncovered grill (or George Forman Grill at 350)directly over medium coals. Grill until desired doneness, turning once halfway through grilling and brushing with the marmalade mixture during the last 2 minutes of grilling. Allow 11 to 15 minutes for medium-rare (145) or 14 to 18 minutes for medium doneness (160).
  • Transfer steaks to a serving platter. Spoon any remaining marmalde mixture over steaks.

Nutrition Facts : Calories 633.7, Fat 33.4, SaturatedFat 14.2, Cholesterol 169.5, Sodium 191, Carbohydrate 35.4, Fiber 0.4, Sugar 32, Protein 47.4

STRIP STEAK WITH PEPPER CREAM SAUCE



Strip Steak with Pepper Cream Sauce image

Provided by Alton Brown

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 8

4 (6 to 8-ounce) strip steaks, 3/4 to 1-inch thick
Kosher salt
2 teaspoons black peppercorns, coarsely crushed
2 tablespoons clarified, unsalted butter
3/4 cup beef stock or broth
3 tablespoons cognac
3/4 cup heavy cream
1 tablespoon green peppercorns in brine, drained and slightly crushed

Steps:

  • Preheat oven to 200 degrees F.
  • Sprinkle steaks with kosher salt and crushed black pepper. Heat butter in a 12-inch, heavy bottomed saute pan over medium heat. Once butter is hot, add steaks and cook until browned on both sides, about 2 minutes per side for medium-rare and 3 minutes per side for medium. Remove steaks from pan and place on a rack set on a sheet pan; place in oven to keep warm.
  • Add the stock to the saute pan and whisk until the crispy bits release from bottom of pan. Allow the liquid to reduce for 3 to 4 minutes over medium-high heat. Add cognac, heavy cream, and green peppercorns to the pan. Increase heat to high and cook, whisking continually, until sauce thickens slightly, just enough to coat the back of a spoon; this will take 5 to 7 minutes.
  • Season the sauce, to taste, with kosher salt. Place steaks on plates, top with sauce, and serve immediately.

STRIP STEAK WITH RED WINE CREAM SAUCE



Strip Steak with Red Wine Cream Sauce image

This is a delicious steak recipe I made for my soups and sauces final in culinary school. My chef/professor raved about it. The sauce is really what makes the difference.

Provided by Shelby Knockenhauer

Categories     Meat and Poultry Recipes     Beef     Steaks     Strip Steak Recipes

Time 45m

Yield 6

Number Of Ingredients 10

1 tablespoon vegetable oil
2 red onions, sliced
1 (8 ounce) package button mushrooms, sliced
1 tablespoon vegetable oil
6 New York strip steaks
salt and ground black pepper to taste
1 cup red Zinfandel wine
1 cup beef broth
2 tablespoons Dijon mustard
1 cup heavy whipping cream

Steps:

  • Heat 1 tablespoon vegetable oil in a skillet over medium-high heat; cook and stir red onions and mushrooms until tender, about 10 minutes. Transfer onion-mushroom mixture to a bowl.
  • Coat hot skillet with 1 tablespoon vegetable oil over medium-high heat. Pat each steak dry with paper towels and season with salt and black pepper. Place steaks into hot skillet and cook until outsides are browned and insides are cooked to desired doneness, about 5 minutes per side for medium. Remove steaks from skillet.
  • Pour red Zinfandel wine into skillet; scrape up and dissolve any bits of browned food in the skillet. Whisk beef broth and Dijon mustard into wine mixture and bring to a boil. Cook mixture, stirring often, until slightly reduced, about 5 minutes. Slowly whisk cream into sauce and let stand to thicken, about 5 more minutes. Transfer mushrooms and steaks to sauce and serve steaks topped with sauce.

Nutrition Facts : Calories 649.1 calories, Carbohydrate 7.5 g, Cholesterol 199.6 mg, Fat 33.9 g, Fiber 1 g, Protein 69.3 g, SaturatedFat 15.4 g, Sodium 413 mg, Sugar 2.2 g

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