NY STRIP STEAK WITH RED WINE-ROSEMARY BUTTER
Provided by Giada De Laurentiis
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 10
Steps:
- For the red wine-rosemary butter: Place the wine and the rosemary sprig in a small saucepan over medium heat. Bring to a boil, then lower the heat and simmer until the wine has reduced to a syrup and measures approximately 2 tablespoons, about 20 minutes. Let cool to room temperature before removing and discarding the rosemary sprig. Place the butter, the chopped rosemary and the salt in a food processor and pulse to combine. Add the wine syrup and process until fully integrated, about 1 minute. Set aside.
- For the strip steak: Preheat a grill or grill pan to high heat. In a small bowl, combine the olive oil, rosemary, salt and garlic, and rub the mixture all over the steaks. Place the steaks on the grill and sear for 4 minutes without moving to form a golden brown crust. Flip the steaks and sear on the reverse side until crusty on the outside and medium-rare at the center, another 3 minutes. Remove the steaks to a plate and let rest for 10 minutes.
- Meanwhile, drizzle about 1 teaspoon olive oil over the lemon halves and place them, cut side down, on the grill. Grill until charred and fragrant, 3 minutes.
- To serve: Transfer each steak to a plate and top with a dollop of red wine butter and a squeeze of the charred lemon.
ROSEMARY STEAK
This is a wonderful steak dish that was prepared for me when I lived in Argentina. This Argentinean steak dish is quite popular in various restaurants around Buenos Aires.
Provided by Susan Wilson
Categories World Cuisine Recipes Latin American South American Argentinian
Time 3h16m
Yield 4
Number Of Ingredients 4
Steps:
- Combine the red wine, salt and rosemary in a small bowl. Let stand at room temperature for 2 to 3 hours.
- Heat a large griddle or cast-iron skillet over high heat. Place the steaks on the hot pan, and cook for about 8 minutes per side, or to desired degree of doneness. The internal temperature should be at least 145 degrees F (62 degrees C) for medium rare. Pour in the wine mixture, and allow it to boil for a minute. Serve steaks with sauce on a deep platter.
Nutrition Facts : Calories 506.3 calories, Carbohydrate 1.6 g, Cholesterol 107.7 mg, Fat 34.9 g, Protein 33.3 g, SaturatedFat 14.4 g, Sodium 667.2 mg, Sugar 0.4 g
STRIP STEAK WITH ROSEMARY RED WINE SAUCE
I got this recipe from Family Circle Magazine and loved it! The only thing I do differently is marinate the steaks in red wine over night with a little meat tenderizer. At the end, to thicken up the sauce, I add about 1/2 teaspoon of cornstarch in the last minute of boiling the sauce.
Provided by Vitameatavegamin Gi
Categories Steak
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Season steaks with salt.
- Press pepper on surfaces.
- Heat oil in large heavy skillet over high heat.
- Add steaks.
- Lower heat to medium; cook, turning once, 4 minutes per side for rare, 6 minutes per side for medium-rare, and 8-10 minutes per side for well-done.
- Remove to warm platter; keep steaks warm.
- Add onion to skillet; cook until browned, stirring, 2 minutes.
- Add half the rosemary, half the garlic and cook, stirring, 20 seconds.
- Add wine.
- Increase heat to high; boil vigorously 2 minutes.
- Add broth, sugar and meat juices that have collected on platter.
- Boil 10 minutes or until liquid is reduced by half, about 1 cup.
- Add remaining rosemary and garlic.
- Pour over steaks and serve.
Nutrition Facts : Calories 1043.5, Fat 75.1, SaturatedFat 27.1, Cholesterol 231.3, Sodium 796.2, Carbohydrate 6.5, Fiber 0.7, Sugar 1.6, Protein 65
NY STRIP STEAK WITH ORANGE BOURBON GLAZE
Provided by Aaron McCargo Jr.
Categories main-dish
Time 2h15m
Yield 1 serving
Number Of Ingredients 14
Steps:
- Preheat grill to high and oven to 350 degrees F.
- In a medium bowl, combine Cajun seasoning, cayenne, salt, pepper and 2 tablespoons canola oil. Rub mixture on both sides of the steak. In a saute pan, sear steak for 7 minutes on both sides. Place steak in a plastic bag to marinate for 1 hour in refrigerator. After marinating for 1 hour, remove steak from refrigerator and let sit for 15 minutes. Grill steak for 12 minutes (6 minutes on each side). Remove from grill with tongs and let rest for 8 to 12 minutes. Using a serving spoon, add Orange Bourbon Glaze to steak.
- In a medium saucepan over medium-high heat saute the shallots in 2 tablespoons of butter until caramelized. Whisk in the bourbon, oranges, brown sugar, salt and pepper. Bring to a simmer over medium-high heat. Reduce heat to medium-low and add beef stock. Simmer until mixture is a sauce-like consistency. Remove from heat. Whisk in the remaining 2 tablespoons of butter.
STRIP STEAK WITH BOURBON ONION-MUSHROOM SAUCE
You know how you're always looking for 30-minute dishes? Bet you never thought you'd find this-the 24-minute Strip Steak with Bourbon Onion-Mushroom Sauce!
Provided by My Food and Family
Categories Home
Time 20m
Yield 4 servings, 1 topped steak half each
Number Of Ingredients 6
Steps:
- Heat grill to medium heat.
- Reserve 1/4 cup barbecue sauce for later use. Sprinkle both sides of steaks with pepper.
- Grill steaks 14 min. or until done (160ºF), brushing with remaining barbecue sauce and turning after 7 min.
- Meanwhile, melt butter in large skillet on medium heat. Add vegetables; cook 3 to 5 min. or until onions are crisp-tender, stirring frequently. Stir in reserved barbecue sauce; simmer on medium-low heat 5 min. or until vegetables are tender, stirring occasionally.
- Cut steaks in half. Serve topped with vegetable mixture.
Nutrition Facts : Calories 310, Fat 14 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 80 mg, Sodium 430 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 26 g
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