RIB-EYE STEAKS WITH SAVORY CHOCOLATE SAUCE
Provided by Sandra Lee
Time 1h20m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Let the steaks sit out for 30 minutes before cooking to come to room temperature. Heat the canola oil in a cast iron skillet over medium-high heat. Season the steaks with salt and pepper. Place them in the hot pan. Cook for about 3 minutes per side for medium rare. Remove the steaks from the pan, cover them loosely with foil, and let them rest for 5 minutes before slicing while you make the sauce.
- Turn the temperature on the skillet down to medium. Add the shallots and cook until they soften a bit, about 2 minutes. Pour in the broth and Worcestershire sauce and bring it up to a simmer. While the broth comes to a simmer, add the gravy mix to a small bowl and mix with 2 tablespoons water. Add to the broth, stir, and let simmer until thickened. Stir in the chocolate and cold butter to thicken the sauce. Taste and adjust the seasoning with salt and pepper.
- Place the steaks onto a serving platter, pour the sauce over top (or serve on the side), and garnish with parsley. Serve with Sauteed Mushrooms and Onions.
- In a large skillet over medium heat, add the butter. When the butter has melted, add the mushrooms and onions and season with salt and pepper. Cook until they begin to soften and the mushrooms release their juices, about 7 minutes. Take the pan off of the heat and add the whiskey. Place back on the heat, add the thyme, and cook until the moisture has evaporated and the pan is almost dry, about 3 minutes. Add the cream and bring to a simmer. Cook until the cream thickens a bit, 4 to 5 minutes. Taste and adjust the seasoning with salt and pepper.
GRILLED SPICY NEW YORK STRIP STEAK WITH CHOCOLATE MERLOT SAUCE
Make and share this Grilled Spicy New York Strip Steak With Chocolate Merlot Sauce recipe from Food.com.
Provided by Grannydragon
Categories Meat
Time 25m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- In a medium saucepan, heat oil over medium-high heat.
- Add onions, garlic and jalapeno, saute until soft, about 5 minutes.
- Add Merlot to pan, (away from flame) Reduce wine by half over high heat.
- Reduce heat to low and stir in soup mix and chocolate. Stir until smooth.
- Keep warm on very low heat until ready to serve.
- Preheat grill or broiler to high heat. Season steaks with taco seasoning Grill or broil to desired doneness.
- Serve steaks with chocolate Merlot sauce.
Nutrition Facts : Calories 558.5, Fat 27.5, SaturatedFat 9.3, Cholesterol 107.7, Sodium 807.9, Carbohydrate 16.4, Fiber 2.4, Sugar 4.9, Protein 28.7
GRILLED BERKSHIRE PORK CHOP WITH MERLOT SAUCE
Steps:
- To cook the sweet potatoes: Place them in a medium saucepot and cover with water. Bring the water to a simmer over medium heat. Cook until the potatoes are tender, about 20 minutes. Drain the potatoes and place them into a food processor. Add the butter and maple syrup and process until smooth and creamy. (The sweet potatoes can also be mashed by hand.) Transfer to a bowl and keep warm or cool and reheat.
- To make the sauce: Combine the broth and wine in a saucepan. Bring to a simmer over medium heat then reduce by one third. Meanwhile, in a small bowl whisk the cornstarch with 1/4 cup water until smooth. Whisk the cornstarch mixture into the simmering sauce. Continue whisking until the sauce thickens. Season with salt and pepper and keep warm over low heat.
- To cook the pork: Heat a cast iron skillet or grill pan over high heat. Season the pork with salt and pepper. Brush the chops with oil then cook until barely pink at the center, about 4 minutes per side. Allow the pork to rest for 5 minutes.
- Arrange sweet potatoes and pork chops on 2 plates. Spoon sauce around the chops and serve.
GRILLED NEW YORK STRIP STEAK WITH FIVE-PEPPERCORN SAUCE
Provided by Guy Fieri
Categories main-dish
Time 1h45m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Bring the beef stock to a boil in a medium saucepan over medium-high heat. Immediately lower to a simmer and cook until reduced to 1/2 cup, about 45 minutes. Set aside.
- Preheat a grill to medium-high heat. Sprinkle the strip steaks with the salt and pepper and let sit for 15 minutes.
- Place the steaks on the grill, evenly spaced, and grill for 2 1/2 minutes; rotate a quarter turn and cook another 2 1/2 minutes¿this creates cross-hatch sear marks. Flip the steaks and repeat on the reverse side. Remove steaks to a baking sheet and let rest for 4 to 5 minutes.
- Combine 2 tablespoons of the butter, the shallots and the five-peppercorn blend in a medium saucepan over medium heat. Cook until the shallots and peppercorns are fragrant and the butter is beginning to bubble. Off the heat, add the brandy and the red wine. Carefully place the saucepan back on the burner and allow the brandy and wine to flame. Add the reduced beef stock and the heavy whipping cream, bring to a boil and immediately lower to a simmer. Cook until the liquid has reduced by two-thirds, about 8 to 10 minutes. Prior to serving, whisk the remaining 2 tablespoons butter into the sauce, then remove from the heat.
- With a sharp knife, slice the steaks 1/2-inch thick on the bias. Transfer to a large serving platter and spoon over the five-peppercorn sauce. Garnish with the minced parsley. Serve immediately.
GRILLED PEPPERED NEW YORK STRIP WITH SHALLOT-POMMERY SAUCE SPINACH-SHIITAKE-POTATO GRATIN DAUPHINOISE
Steps:
- Season the steaks liberally with salt and 5-peppercorn mix. On a hot grill, mark the steaks and cook each side about 4 to 5 minutes. I prefer medium rare, which takes about 8 minutes total. Make sure to let the steaks rest after grilling for about 3 minutes to let the meat relax.
- For the mustard oil: In a bowl, whisk mustard, turmeric and salt with water to form a paste. Whisk in oil and let stand overnight. Mixture will separate, don't re-mix before using, you want to use the clear flavored oil off the top.
- For the shallot sauce: In a 1 quart stainless steel saucepan, add 1 tablespoon of butter and caramelize the shallots. Season. Add the red wine and reduce until almost dry. Add the mustard and saute for 2 minutes then add the cream. Heat the cream until hot, but not boiling. Pour into a blender and blend at high speed. Add the remaining butter and check for seasoning. Keep warm in a water bath.
- For the gratin: Pre-heat the oven to 325 degrees. In a large bowl, mix everything together. Taste the cream for proper seasoning. Dump contents in a baking dish with at least a 2-inch lip. Make sure the cream covers the mixture. Bake in oven for 30 minutes, then stir well. Bake another 45 minutes until cream is thickened and potatoes are soft.
- Cut the gratin with a ring mold and place in the center of a plate. Spoon shallot-pommery sauce around the gratin. Slice the steak and encircle the gratin. Garnish with crispy onions and mustard oil.
SALT CRUSTED NEW YORK STRIP
Provided by Tyler Florence
Categories main-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 475 degrees F.
- Bring steaks out so they can come up to room temperature, drizzle with a little olive oil and a few turns of black pepper.
- Put egg whites in a large mixing bowl and gently whisk until slightly foamy. Using a mortar and pestle (or food processor), add the garlic, bay leaves, rosemary, parsley, thyme and sage. Add to egg whites with salt and combine well until it holds together like a paste.
- Take a large cast iron skillet (or 2 smaller ones) and set strip steak in the center of the skillet and mold salt paste on top of and around the sides of the steak. Bake in the hot oven for 15 minutes (internal temperature should reach 120 degrees F) then pull out and rest for 7 to 8 minutes. Crack shell open - remove steak, slice and serve.
BEER MARINATED GRILLED NEW YORK STRIP STEAKS WITH PEPPER SAUCE
Plan ahead the steaks need to marinate for 24 hours. The peppercorn sauce can be made up to 2 hours in advance before using. Measure out 1-1/2 tablespoons of peppercorns before crushing. If you prefer a thick pepper sauce then thicken it up with a little flour/cold water paste and simmer for a minute or so to thicken.
Provided by Kittencalrecipezazz
Categories Steak
Time P1DT8m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Place the striploin steaks in a large shallow baking dish and prick holes in the beef all over and both sides using a fork.
- In a bowl whisk together beer, brown sugar, lime juice, onion, garlic, Worcestershire sauce, mustard, oil, ginger and cayenne pepper or Tabasco; pour the marinade over the beef, turning the beef over to coat well on both sides.
- Cover and refrigerate 24 hours.
- For the peppercorn sauce; bring the wine, shallot and crushed peppercorns to a boil in a medium saucepan; simmer until the mixture is reduced by half (about 6 minutes).
- Add in the chicken stock and beef broth; boil until reduced to 2 cups (about 20 minutes).
- Add in whipping cream and cook until the sauce coats the spoon (about 6-7 minutes).
- Remove the steaks for the marinade and let sit out for 45 minutes at room temperature before grilling, the longer the better, (this is important to relax the meat fibers, it makes for a more tender juicy steak!).
- Prepare the grill to medium-high heat.
- Season the steaks with salt and pepper.
- Grill to desired doneness (about 4 minutes per side for medium-rare).
- Transfer the sauce to plates and drizzle with sauce.
- DELICIOUS!
Nutrition Facts : Calories 1081.7, Fat 69.9, SaturatedFat 27.3, Cholesterol 302.7, Sodium 786, Carbohydrate 28.5, Fiber 1, Sugar 19.6, Protein 74
NEW YORK STRIP STEAK WITH KALAMATA-OLIVE CHIMICHURRI
DH and I made this recipe from Feb 2009 Bon Appetit and thought it was really good. The recipe recommends using grass-fed steak and to serve the steak rare. Prep time includes time for the steak to rest.
Provided by Dr. Jenny
Categories Steak
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Heat 2 Tb oil in heavy medium skillet over medium heat.
- Add sliced garlic, red pepper, and bay leaf. Stir until fragrant, about 1 minute.
- Add shallots and saute until just translucent, about 2 minutes. Remove from heat.
- Stir in parsley, olives, and vinegar. Add 1 Tb water. Add more water by teaspoonfuls to thin as need. Season Chimichurri with salt and pepper.
- Note: This can be made 2 hours ahead. Let stand at room temperature.
- Rub steaks with 1 Tb oil and pressed garlic. Sprinkle both sides of each steak with 1/2 tsp paprika, 1/4 tsp coarse salt, cayenne, and generous amount of black pepper. Let stand at room temperature 30 minutes or up to 2 hours.
- Preheat oven to 400°F.
- Brush heavy, very large oven-proof skillet (preferably cast iron) with oil. Heat over high heat until almost smoking. Add steaks.
- Cook until browned, about 5 minutes. Turn steaks and transfer skillet to oven.
- Roast until instant-read thermometer inserted horizontally into steaks registers 110 to 115 degrees F for rare, about 10 minutes.
- Let steaks rest 5 minutes. Thinly slice cross-wise. Spoon chimichurri over.
Nutrition Facts : Calories 378.3, Fat 27.7, SaturatedFat 9.3, Cholesterol 107.2, Sodium 384.1, Carbohydrate 3, Fiber 0.5, Sugar 0.1, Protein 27.8
PAN-SEARED STEAK WITH MUSHROOM-MERLOT SAUCE
Categories Beef Mushroom Sauté Quick & Easy Steak Red Wine Bon Appétit
Yield Makes 2 servings; can be doubled
Number Of Ingredients 8
Steps:
- Sprinkle steaks on both sides with salt and 2 teaspoons pepper; press to adhere. Heat oil in heavy medium skillet over medium-high heat. Add steaks; cook to desired doneness, about 3 minutes per side for medium. Transfer steaks to 2 plates (do not clean skillet). Add 1 tablespoon butter to pan. Add mushrooms and shallot; sauté 2 minutes. Add wine and thyme and boil until wine is reduced by half, about 2 minutes. Remove from heat. Whisk in 2 tablespoons butter, 1 tablespoon at a time. Season sauce with salt and pepper. Pour over steaks.
CREAMY NEW YORK STRIP STEW
Make and share this Creamy New York Strip Stew recipe from Food.com.
Provided by nochlo
Categories Stew
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Put flour, salt, and pepper in large ziploc bag.
- Heat oil over medium heat in a deep skillet.
- Place meat in bag with flour and toss until coated.
- Shake off pieces and add to skillet and cook until browned.
- Add remaining flour and onions and stir until browned.
- Add carrots, celery, parsley, and broth.
- Cover and cook over low_medium heat for 1 hour stirring every 5-10 minutes.
- Add potatoes and additional carrots and cook for another 30-45 minutes until potatoes are fork tender.
- OPTIONAL- during the last 5 minutes add a drained can of corn.
Nutrition Facts : Calories 602.6, Fat 28.3, SaturatedFat 8.7, Cholesterol 91.8, Sodium 1634.3, Carbohydrate 56.2, Fiber 7.5, Sugar 7.4, Protein 32.5
GRILLED NEW YORK STRIP STEAK
Have you ever wondered...How do I get those perfect diamond grill marks on my steak, slightly crispy texture on the outside, and pink and juicy on the inside. Well it's simple. Salt and Rest. Bring the steaks to room temperature (about 20 to 30 minutes). If you put the steaks on the grill while they are cold they will cool the grill down quickly and you won't get a good sear... and that means no good grill marks. Don't salt the meat while it is cold or the salt will absorb the moisture from the meat and cause it to steam rather than sear on the grill. So after the meat has reached room temperature, then salt and pepper it and let it rest an additional 5 minutes at least. After grilling the steaks to your liking let them rest again for 5 minutes or so. If done right you will be a hit at the dinner table. Happy Cooking.
Provided by Chef Bevier
Categories Steak
Time 46m
Yield 2 serving(s)
Number Of Ingredients 3
Steps:
- Trim all excess fat off steaks to prevent flare ups.
- Preheat gas or charcoal grill to high heat. Approximatley 400 degrees.
- Place Steaks over direct heat for 1 1/2 minutes then turn 90 degrees -- do not turn the steaks over yet.
- After 1 1/2 minutes turn the steaks over and let cook for another 1 1/2 minutes, turn 90 degrees let cook for a final 1 1/2 minutes.
- Remove from grill, let rest for 3 to 5 minutes and serve.
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- Season the strip steaks. 30 minutes prior to grilling, remove your steaks from the refrigerator, season on both sides with the coarse salt and allow to come up in temperature.
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- Make the compound butter. Combine all ingredients for the compound butter in a small bowl. Place one spoonful of butter directly on your serving platter underneath where each steak will be placed. Do this before you get your steaks on the grill so when they come off, you can set each steak on a spoonful of the butter. Set aside the remaining butter for the top of the grilled strip steaks.
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