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.
KICKY STEAK STRIPS WITH RICE
This was made originally by an old housemate of mine. When I moved, I took it with me. It's a great, spicy favorite with me and my fiance.
Provided by MERRIPAN
Categories 100+ Everyday Cooking Recipes
Time 1h20m
Yield 4
Number Of Ingredients 9
Steps:
- In a medium container, mix Worcestershire sauce and mustard. Place steak strips in the mixture. Cover, and marinate in the refrigerator at least 30 minutes.
- Place rice and water in a medium saucepan, and bring to a boil. Reduce heat, cover, and cook 20 minutes.
- Heat olive oil in a medium saucepan over medium heat. Stir in the onion and garlic, and cook until tender. Season with pepper. Place steak into the saucepan and cook 5 to 7 minutes on each side, to desired doneness. Discard remaining marinade. Serve over the cooked rice.
Nutrition Facts : Calories 427.3 calories, Carbohydrate 48.9 g, Cholesterol 60.5 mg, Fat 14.5 g, Fiber 1.3 g, Protein 23.2 g, SaturatedFat 4.7 g, Sodium 465.8 mg, Sugar 4.5 g
SEARED STRIP STEAKS WITH BRAISED PEPPERS AND ONION
Lean cuts of meat like strip steak are best cooked with a brief sear; they stay tender while taking on a crisp, smoky exterior. Here, you saute a few peppers and onions, then braise them in tomato sauce to make a rich ragu, sopping up all the flavor left in the pan from the beef.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 1h
Number Of Ingredients 11
Steps:
- Pat steaks dry. Generously season with salt and pepper; sprinkle with oregano and coriander. Let stand 5 minutes.
- Heat a large cast-iron skillet over high. Swirl in 1 tablespoon oil. Add steaks in a single layer. Cook, undisturbed, until a brown crust forms on bottoms, about 4 minutes. Flip and cook, undisturbed, until a crust forms on other sides and a thermometer inserted into thickest parts reads 125 degrees for medium-rare, about 3 minutes more. Transfer to a plate.
- Reduce heat to medium; wipe any blackened bits from bottom of skillet with a paper towel. Add remaining 2 tablespoons oil, bell peppers, onion, and basil sprigs; season with salt and pepper. Cook, stirring occasionally, until vegetables are golden and tender, 18 to 20 minutes. Add vinegar; cook until reduced by half, about 30 seconds. Add tomato sauce, accumulated juices from steak, and 1/3 cup water. Simmer, stirring a few times, until reduced and thickened slightly, about 2 minutes. Remove and discard basil.
- Thinly slice steak against the grain. Serve over rice, with braised vegetables and basil leaves.
STEAK STRIPS WITH SPAGHETTI
"I've been serving this super skillet supper for many years," reports Iris Posey of Albany, Georgia. "The flavorful beef dish is equally appealing when you substitute pork or veal," she adds.
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a nonstick skillet, saute onion and green pepper in butter until tender; remove and set aside. In the same skillet, brown beef over medium heat until no longer pink; drain. Add the tomato sauce, water, seasoning blend, thyme, pepper and vegetables. Cover and simmer for 20-30 minutes or until meat is tender., Remove from the heat. Sprinkle with cheese; cover and let stand for 5 minutes or until cheese is melted. Serve with spaghetti.
Nutrition Facts : Calories 0g sugar total. Diabetic Exchanges, Fat 2 starch, Cholesterol 1 fat.
SEARED NEW YORK STRIP STEAK RECIPE BY TASTY
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
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
FLANK STEAK SIZZLED STRIPS
This is sort of a stir fry..steak strips are very quickly fried in a sizzling hot heavy skillet and the addition of balance of ingredients makes a wonderful dish served over cooked noodles or rice. Do try it.
Provided by superbuna
Categories Steak
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cut flank steak in half, lengthwise. Having the meat half frozen makes it easy to cut.
- Cut crosswise into very thin 1/16" slices.
- Season meat with soy sauce and garlic powder. Allow to set about ten minutes.
- Heat oil in heavy skillet over high heat till oil is hazy.
- Toss in a handful of steak strips and very quickly stir a few seconds until meat just begins to lose its color; remove immediately to a dish and cover with foil to keep warm.
- Repeat with balance of meat and continue till all finished and removed to dish.
- Now, toss the onions and green pepper into same skillet and saute a minute.
- Dump in the bouillon and cook a few minutes over high heat; this allows the liquid to reduce somewhat.
- Add salt and freshly ground pepper to taste.
- Turn down heat.
- Toss in steak strips and heat, if necessary, just till meat is hot.
- Do not cook any further! Time is of the essence here--if you let that meat cook longer, you will be serving strips of leather.
- Serve on bed of rice or over broad noodles.
- Serves 4 generously. If you need to stretch it to serve more people, add more onion and pepper.
Nutrition Facts : Calories 124.2, Fat 7, SaturatedFat 0.9, Sodium 826.6, Carbohydrate 11.9, Fiber 2.1, Sugar 4.9, Protein 4.9
SAUTEED STEAK STRIPS WITH MUSHROOMS
Make and share this Sauteed Steak Strips With Mushrooms recipe from Food.com.
Provided by swirlycinnacakes
Categories Meat
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cut the beef into thin, 2 x 1/4-inch strips. Season with salt and pepper.
- Heat 2 T of oil in a large, heavy skillet over med-hi heat. Add the meat and sear for approximately 1 minute on each side or until just browned. Remove from the skillet with a slotted spoon and keep warm.
- Add the remaining 1 T oil to the skillet and heat. Add the mushrooms, carrot, and onion and sauté until the mushrooms give up their juice, about 8 minutes.
- Return the beef to the skillet and stir in the wine and broth. Continue to sauté until the meat is just done, 1 to 2 minutes for rare. Stir in the butter until just melted. Season to taste with salt and pepper. Serve immediately.
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