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.
ROAST NEW YORK STRIP LOIN WITH GARLIC-HERB CRUST
New York strip loin, also called top loin of beef, is a succulent, elegant roast. If you want a lot of leftovers (they are great for sandwiches), use a seven-pound roast and multiply the seasonings by 1 1/2. Either way, have your butcher trim some of the fat, leaving about 1/4 inch for the best flavor. With this as your entrée, uncork a Cabernet Sauvignon.
Categories Food Processor Beef Garlic Herb Roast Christmas Low Carb New Year's Eve Dinner Lunch Winter Anniversary Sage Thyme Christmas Eve Party Bon Appétit Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 10 servings
Number Of Ingredients 7
Steps:
- With machine running, drop garlic into processor; blend until finely chopped. Add sage, thyme, oil, salt and pepper; process until paste forms.
- Pat meat dry with paper towels. Rub meat all over with herb paste. Cover; chill at least 3 hours. (Can be made 1 day ahead. Keep refrigerated.)
- Preheat oven to 450°F. Place meat, fat side up, on rack in roasting pan. Roast meat 15 minutes. Reduce oven temperature to 350°F. Roast meat until instant-read thermometer inserted into thickest part of meat registers 130°F for medium-rare, about 35 minutes (or 140°F for medium, about 40 minutes). Remove from oven; let stand 20 minutes. Cut crosswise into 1/3-inch-thick slices. Arrange slices on platter.
ROASTED NEW YORK STRIP STEAK WITH PORT WINE MUSTARD SAUCE
Provided by Food Network
Categories main-dish
Time 1h15m
Yield 10 to 12 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F and place a rack in the middle.
- Generously season the New York strip all over with salt and pepper. Heat a heavy metal roasting pan on the stove over high heat. Add a film of olive oil. When the oil begins to give off wisps of smoke, carefully put the meat in the pan presentation side down and turn down the heat to medium-high; scatter the trimming scraps around its sides. Sear without disturbing until the meat is evenly browned, about 5 minutes per side. With the meat presentation side up, put the roasting pan in the oven and cook until done medium rare, 140 to 145 degrees F on an instant-read thermometer, about 45 minutes.
- Transfer the meat from the roasting pan to a serving platter, cover it with aluminum foil, and let it rest in a warm place for 10 to 15 minutes.
- For Port Wine Mustard Sauce: Remove and discard the scraps from the roasting pan and pour off all but a thin film of fat. Put the pan on the stove over medium-high heat. Add the shallot and, as soon as it starts to sizzle, pour in the port wine and the stock, stirring and scraping with a wooden spoon to dissolve the pan deposits. With a whisk, stir in the cream. Reduce the heat to maintain a bare simmer and, a piece at a time, whisk in the butter until it melts. Continue cooking until the sauce is thick enough to coat the back of a spoon. Turn off the heat and stir in the mustard and sprinkle with salt and pepper, to taste. Transfer the sauce to a small saucepan to keep it warm.
- Uncover the New York strip and transfer it to a cutting board. Pour any juices that have collected on the platter into the sauce, stirring it in. With a sharp knife, cut the meat across the grain into slices about 1/2-inch thick, arranging them overlapping on the platter. Ladle a little sauce over the meat and pass the rest alongside.
ROAST NEW YORK STRIP LOIN WITH GARLIC-HERB CRUST
This is what I cook when I want to pull out all the stops and impress people. It's easy but tastes like something you'd get at a 5-star restaurant. I double all the ingredients for added flavor, sometimes tripling the garlic. From Bon Appetit, December 2000.
Provided by enigmused
Categories Roast Beef
Time 4h45m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- With machine running, drop garlic into processor; blend until finely chopped.
- Add sage, thyme, oil, salt and pepper; process until paste forms.
- Pat meat dry with paper towels.
- Rub meat all over with herb paste.
- Cover; chill at least 3 hours. (Can be made 1 day ahead. Keep refrigerated.).
- Preheat oven to 450°F
- Place meat, fat side up, on rack in roasting pan.
- Roast meat 15 minutes.
- Reduce oven temperature to 350°F
- Roast meat until instant-read thermometer inserted into thickest part of meat registers 130°F for medium-rare, about 35 minutes (or 140°F for medium, about 40 minutes).
- Remove from oven; let stand 20 minutes.
- Cut crosswise into 1/3-inch-thick slices.
- Arrange slices on platter.
Nutrition Facts : Calories 242.1, Fat 9.2, SaturatedFat 3.3, Cholesterol 119.8, Sodium 597.9, Carbohydrate 0.7, Fiber 0.2, Protein 39.4
FREDA'S NEW YORK STRIP LOIN ROAST
Give Mom a Break or DAD for his day too! . . The Party is fast Coming. This is the Best roast You'll want for Any Holiday. This will be our Mothers day dinner later in the day. since I have to Work, But I am getting Prepared early. Meat is rubbed with spices and sitting Patiently in the refer for Baking. This Roast is Perfectly...
Provided by FREDA GABLE
Categories Roasts
Time 4h
Number Of Ingredients 8
Steps:
- 1. Mash finely the Garlic ( I use Processor) add sage Thyme, oil salt and Pepper. Blend Well to form a paste
- 2. Pat Roast Dry with paper Towels. Rb Meat all over with this Paste. Cover and Let Chill 3 hrs or Over Night is Best.
- 3. Preheat Oven @ 450 degrees. Place Meat Fat Side Up on rack in your roasting pan. Roat in Preheated Oven about 25 Minutes. Reduce oven temperature to 350 degrees.
- 4. Continue Roasting meat till your Meat Thermometer inserted into the thickest part of this roast, reaches your Desired Doneness. 130 degrees for MED-RARE About 35 minutes. 140 for MEDIUM, @ about 40 Minutes REMOVE from OVEN; Cover with Foil Tent to Keep Warm. Let Stand for about 20 Minutes before Cutting. Cut Crosswise about 1/3 " thick Slices, arrange Slices on a Platter to serve.
- 5. Serve with Baked, Mashed or Herb Buttered Boiled Potatoes, and Your favorite Vegie and Salad, For the Best Full coarse Meal of Your Life. Enoy this Special Meal for a Special Occasion.
- 6. Note: We Like Lots of Pepper, and Garlic. So I use More on my Roasts than I have Listed. If Your spices & Pepper is Good and Fresh you will use Less than you would normally. I use Extra Pepper and garlic on Mine. We like the Bolder Flavors. Just our Personal Preferences. GRAVY: Can be Made from the Juices in the Pan if You Like.
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