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.
TENDERLOIN STEAKS WITH CHERRY SAUCE
This recipe stars a delectable sauce made with wine, plump cherries, and steak portioned just right. -Jacob Kitzman, Seattle, Washington
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Place wine and cherries in a large saucepan. Bring to a boil; cook for 5 minutes or until liquid is reduced to 1/4 cup. Stir in the butter, 1/4 teaspoon salt and 1/8 teaspoon pepper., Sprinkle steaks with remaining salt and pepper. Broil 4 in. from the heat for 4-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Serve steaks with cherry sauce and sprinkle with green onion.
Nutrition Facts : Calories 291 calories, Fat 9g fat (4g saturated fat), Cholesterol 55mg cholesterol, Sodium 461mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 1g fiber), Protein 25g protein. Diabetic Exchanges
VEAL CHOPS IN CHERRY-PEPPER SAUCE
You can use this sauce - spicy and fragrant and slightly syrupy, what the Italians call agrodolce - on veal chops as I call for here, or on pork chops, on steaks, on chicken. I bet it'd be good on grilled seitan or drizzled over tofu. The recipe is reminiscent of the cooking at red-sauce emporia like Bamonte's in Brooklyn, Rao's in Manhattan, Dominick's in the Bronx and, I hope, Carbone in Greenwich Village, where I first learned how to put it together at the elbow of the chef Mario Carbone. Serve with spaghetti dressed in butter and Parmesan, with garlic bread, with a spoon so you can slurp what's left on the plate. "It's a flavor that's purely Italian-American," Carbone told me. "You won't find it in Italy, no way."
Provided by Sam Sifton
Categories easy, meat, one pot, steaks and chops, main course
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Make the sauce: Drain the cherry peppers, reserving 1 cup brine, then stem, halve, core and seed them. Place a large skillet over medium-high heat, and swirl the olive oil into it. When the oil begins to shimmer, add the garlic, and sauté, stirring frequently, until it begins to color, 1 to 2 minutes. Add the peppers, the reserved brine and the white wine, and bring to a boil over high heat. Cook until the liquid has reduced by slightly more than half, 10 to 15 minutes. Season to taste with salt and pepper, and remove from the heat. (The sauce can be made a few hours ahead of time.)
- When you're ready to cook the meat, season it aggressively with salt and pepper. Place a large, heavy-bottomed skillet over medium-high heat, and swirl the neutral oil into it. When the oil begins to shimmer, place the meat in the pan, working in batches if needed, and sear until the meat has browned, formed something of a crust and cooked through to medium-rare, 5 to 6 minutes on each side. Transfer the chops to a warmed platter.
- Add the sauce to the large, heavy-bottomed skillet in which you seared the meat, and warm over medium-low heat. Whisk the butter into the sauce until evenly distributed and the sauce develops a velvety sheen. Spoon sauce over chops, and garnish with parsley.
More about "new york steaks with a vanilla and cherry sauce recipes"
STEAKS WITH FRESH CHERRY SAUCE - YES TO YOLKS
Web Jul 9, 2020 For the Steaks: 2 (10-12 oz) New York strip steaks (ribeyes or filet mignon would also work well here) 2 teaspoons kosher salt; 1 …
From yestoyolks.com
5/5 (6)Estimated Reading Time 7 minsCategory MeatTotal Time 55 mins
From yestoyolks.com
5/5 (6)Estimated Reading Time 7 minsCategory MeatTotal Time 55 mins
STEAK IN A CHERRY BALSAMIC SAUCE RECIPE | HELLOFRESH
Web Garlic 1 cup Gruyère Cheese ( Contains Milk) ¼ cup Parmesan Cheese ( Contains Milk) ½ cup Milk ( Contains Milk) 16 ounce Carrot 1 unit Red Onion 1 ounce Dried Cherries 24 …
From hellofresh.com
From hellofresh.com
FRINKFOOD - NEW YORK STEAKS WITH A VANILLA AND CHERRY SAUCE
Web 2 steaks Prep Time. 15 Cook Time. 15 Ingredients. 2 (8 ounce): New York strip steaks 2 tablespoons: Worcestershire sauce : salt and pepper to taste : 3/4 cup: red wine 1 pint: …
From frinkfood.com
From frinkfood.com
ALLRECIPES
BEST STEAKHOUSES IN NEW YORK CITY - THE MICHELIN GUIDE
Web Sep 12, 2022 228 W. 52nd St., 10019 New York. $$$ · Steakhouse. Gallaghers fresh sparkle is exhibited by the display kitchen, set behind glass panes. The chefs here turn …
From guide.michelin.com
From guide.michelin.com
NEW YORK STEAKS WITH A VANILLA AND CHERRY SAUCE - RECIPESRUN
Web Stir in the cherries, sugar, and vanilla extract. Return to a boil, then reduce heat to medium, and simmer until the cherries are tender, 5 to 7 minutes. Dissolve the cornstarch in the …
From recipesrun.com
From recipesrun.com
NEW YORK STEAKS WITH A VANILLA AND CHERRY SAUCE - VILLA VAINILLA
Web Aug 2, 2018 Ingredients: 2 (8 ounce) New York strip steaks 2 tablespoons Worcestershire sauce salt and pepper to taste 3/4 cup red wine 1 pint fresh cherries, pitted and halved 1 …
From villavainilla.mx
From villavainilla.mx
NEW YORK STEAKS WITH A VANILLA AND CHERRY SAUCE
Web Dec 6, 2010 Create a profile + — Go. Meal Type Appetizers & Snacks
From allrecipes.com
From allrecipes.com
NEW YORK STEAKS WITH A VANILLA AND CHERRY SAUCE
Web Stir in the cherries, sugar, and vanilla extract. Return to a boil, then reduce heat to medium, and simmer until the cherries are tender, 5 to 7 minutes. Dissolve the cornstarch in the …
From easycookfind.com
From easycookfind.com
NEW YORK STEAKS WITH A VANILLA AND CHERRY SAUCE | PUNCHFORK
Web 2 (8 ounce) New York strip steaks; 1 pint fresh cherries, pitted and halved; 2 tablespoons Worcestershire sauce; 1 tablespoon white sugar; 1 tablespoon vanilla extract; 1/2 …
From punchfork.com
From punchfork.com
NEW YORK STEAKS WITH A VANILLA AND CHERRY SAUCE RECIPE
Web 2 (8 ounce) New York strip steaks 2 tablespoons Worcestershire sauce salt and pepper to taste. 3/4 cup red wine 1 pint fresh cherries, pitted and halved 1 tablespoon white sugar …
From cookingoncloudwine.com
From cookingoncloudwine.com
NEW YORK STEAKS WITH A VANILLA AND CHERRY SAUCE
Web Stir in the cherries, sugar, and vanilla extract. Return to a boil, then reduce heat to medium, and simmer until the cherries are tender, 5 to 7 minutes. Dissolve the cornstarch in the …
From recipepes.com
From recipepes.com
BEEF STEAK AND VANILLA RECIPES - SUPERCOOK
Web New York Steaks with a Vanilla and Cherry Sauce allrecipes.com Ingredients: beef steak, vanilla, worcestershire, red wine, cherry, cornstarch, sugar
From supercook.com
From supercook.com
THE BEST NEW YORK STEAK RECIPE | THE RECIPE CRITIC
Web Feb 2, 2021 You won’t regret it! New York Steak: It is best to let your steak sit on the countertop at room temperature for 30 minutes prior to cooking. Salt and Pepper: …
From therecipecritic.com
From therecipecritic.com
NEW YORK STEAKS WITH A VANILLA AND CHERRY SAUCE RECIPE
Web The best New York Steaks with a Vanilla and Cherry Sauce recipe for cooking! Grilled steak with cherry, vanilla, and wine sauce. Fresh cherries could be replaced with dried …
From recipes4food.com
From recipes4food.com
A SIMPLE RECIPE FOR MASTERING GRILLED STEAK - THE NEW YORK TIMES
Web Jun 30, 2023 David Malosh for The New York Times. Food Stylist: Simon Andrews. 1. Grilled Steak. Steven gives a lot of great advice in this recipe: Choose skirt steak. Let it …
From nytimes.com
From nytimes.com
NEW YORK STEAKS WITH A VANILLA AND CHERRY SAUCE - ALLRECIPES
Web Jul 14, 2014 A couple changes to suit my guests taste- I used 1 cup fresh dark cherries (remove pits) and added 1 cup frozen peaches and 2 T organic turbinado sugar. …
From allrecipes.com
From allrecipes.com
CHERRY PIE RECIPE - NYT COOKING
Web Jun 28, 2023 Step 1. Make the crust: In a large mixing bowl or the bowl of a food processor, whisk or pulse together the flour and salt. Add the butter. Step 2. If using a …
From cooking.nytimes.com
From cooking.nytimes.com
NEW YORK STEAKS WITH A VANILLA AND CHERRY SAUCE RECIPE
Web The best New York Steaks with a Vanilla and Cherry Sauce! (623.7 kcal, 37.3 carbs) Ingredients: 2 (8 ounce) New York strip steaks · 2 tablespoons Worcestershire sauce · …
From cookthismeal.com
From cookthismeal.com
You'll also love