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.
HOW TO COOK STRIP STEAK
Tender juicy strip steak cooked in a cast iron skillet on the stove, with a simple garlic butter wine pan sauce.
Provided by Sue Moran
Categories dinner
Time 15m
Number Of Ingredients 7
Steps:
- Set your steaks out on the counter for 30 minutes before cooking. This allows the internal temperature to come up slowly, and allows the meat to cook more evenly.
- Rub the steaks on both sides with olive oil, and season with sea salt and pepper, both sides. Preheat your pan over high heat. This will allow you to get that great outdoor grill sear right on the stove top.
- Add the meat to the hot pan and LEAVE IT in place so it can get fabulous caramelization. Cook for 3-4 minutes per side or until the meat is done to your taste. For a rare steak, cook to 125 degrees F, Medium Rare to 135 degrees F, Medium to 145 degrees F, Medium Well 155 degrees F, Well Done to 160 degrees F.
- Add the butter and garlic to the pan and baste the meat a few times.
- Remove the meat to a plate, tent with foil and let rest for 5-10 minutes while you make a quick pan sauce.
- Slice the steak, against the grain, into thin slices.
Nutrition Facts : Calories 613 kcal, Carbohydrate 2 g, Protein 47 g, Fat 43 g, SaturatedFat 19 g, TransFat 1 g, Cholesterol 204 mg, Sodium 195 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
GRILLED STRIP STEAK
Steps:
- Preheat the grill to high. Brush the grill with a wire grill brush to remove any soot and fat on the grill grates. Wipe the grill grate with an oiled cloth to remove any bits of crud that were loosened by brushing.
- Remove the steaks from the refrigerator and let them come to room temperature. Season the steaks generously with salt and let sit for at least 15 minutes.
- Arrange the steaks on the hottest part of the grill until beautiful brown grill marks form, then rotate the steaks 90 degrees to create the crosshatch marks.
- Turn the steaks over and repeat the process. Once the grill marks have formed on the second side, move the steaks to a cooler part of the grill and let cook to the desired doneness. Cook about 5 to 6 minutes on each side for medium-rare.
TENDER STEAK
My whole family likes this version of Swiss steak because it's not as saucy but is still chock full of veggies. -Janet Briggs
Provided by Taste of Home
Categories Dinner
Time 1h50m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine flour and salt. Sprinkle 1/2 teaspoon flour mixture over each piece of meat. Pound into meat, turn over and repeat on other side. In a large skillet, brown meat on both sides in oil., Transfer to an 11x7-in. baking dish, reserving pan drippings. Stir remaining flour into skillet until smooth. Gradually add wine. Add the remaining ingredients., Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over meat. Cover and bake at 350° for 1-1/2 hours or until meat is tender.
Nutrition Facts : Calories 212 calories, Fat 6g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 502mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 1g fiber), Protein 27g protein.
EXTREME MELT-IN-YOUR-MOUTH STEAKS
Not only are these these most delicious steaks they are so tender you can slice them with a butter knife! --- of coarse you may use any cut of steak desired, I prefer rib-eyes --- plan ahead the steaks needs to marinate for 6-24 hours and must be brought down to room temperature before cooking which may take a couple hours.
Provided by Kittencalrecipezazz
Categories Steak
Time 6h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a food processor combine all ingredients except the steaks; process until well blended.
- Using a fork prick holes on both sides of the steaks, then place in a shallow glass baking dish or container.
- Pour the marinade over steaks and turn to make certain that steaks are coated in the marinade.
- Cover and refrigerate for 6-24 hours (turning once or twice during marinating time).
- A couple of hours before ready to grill remove the steaks from the fridge and the marinade, place on plates and let come down to room temperature (discard the marinade).
- Grill steaks until desired doneness.
Nutrition Facts : Calories 1146.2, Fat 96.2, SaturatedFat 31.9, Cholesterol 212.4, Sodium 1408.7, Carbohydrate 10.8, Fiber 1.2, Sugar 3.1, Protein 57.1
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