New York Strips With Roasted Garlic Butter Recipes

NEW YORK STEAK WITH ROASTED GARLIC AND ANCHO BUTTER

Steps:

• Preheat the oven to 400 degrees F.
• Wrap the head of garlic with aluminum foil and roast for 40 minutes. Remove from the oven and let cool enough to handle.
• Squeeze the garlic from its papery skins into a small glass bowl and combine together with the butter and ancho powder, mixing well. Season with salt and pepper. Place a piece of plastic wrap on a work surface, spoon the butter into the middle and roll into a cylinder. Refrigerate until firm, about 1 hour.
• Prepare a barbecue to medium-high heat. Brush the steaks with olive oil and sprinkle with salt and freshly ground black pepper. Grill the steaks to desired doneness, about 6 minutes per side for medium doneness. Transfer to a platter and tent with foil to keep warm. To serve the steaks, top each with a pat of roasted garlic butter.

NY STRIP STEAK WITH ROSEMARY GARLIC BUTTER

Steps:

• Season the steaks with salt and pepper on both sides. Allow the steaks to come to room temperature.
• Preheat the cast-iron skillet over medium-high heat.
• Once the skillet is hot, add the olive oil to the hot pan, then the steaks.Still, over medium-high heat cook for about 2 ½-3 minutes on each side. Position the steak on the side to sear the sides of the steak. This allows you to get a nice sear but still have an inside that is partially rare.
• After searing the steak, add the butter, garlic, rosemary, and thyme to the skillet.
• As the butter melts, spoon the butter over the steak. Continue cooking for 2 to 3 minutes or until you reach the desired doneness.
• Remove the steak from the skillet and set aside for 5 to 10 minutes before serving. You can cover it with foil while it rests.
• Once rested, cut the steak into slices against the grain of the meat. Serve with your choice of sides. Enjoy!

NEW YORK STRIP STEAK WITH GARLIC BUTTER

Steps:

• Let the steaks sit at room temperature for 20 minutes.
• Preheat the oven to 450 degrees F. Season the steaks on both sides with salt and pepper to taste.
• Heat a heavy pan such as a cast iron skillet over high heat.
• Add the oil to the pan. Place the strip steaks in the pan in a single layer.
• Cook for 3-4 minutes per side or until deep golden brown.
• Add the butter to the pan. After the butter has melted, add the garlic cloves and thyme sprigs to the pan. Stir to combine.
• Spoon the butter mixture over the steaks. Insert a probe thermometer into the thickest part of one of the steaks.
• Place the meat in the oven and bake for 5-7 minutes or until the thermometer registers 140 degrees F for a medium steak.
• Remove the pan from the oven. Let the steak rest for 5 minutes. Spoon the pan drippings over the steak, then slice and serve immediately.

ROAST NEW YORK STRIP LOIN WITH GARLIC-HERB CRUST

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.

NEW YORK STRIP ROAST WITH ROSEMARY-ORANGE CRUST AND HERBED BUTTER

Steps:

• Pat roast dry and rub all over with 1 tsp. salt; set aside.
• Purée anchovies, garlic, rosemary, orange zest, oil, pepper, and remaining 4 tsp. salt in a food processor until finely chopped, about 1 minute. Transfer all but 1 Tbsp. garlic mixture to a medium bowl; reserve remaining garlic mixture in food processor.
• Rub roast all over with half of garlic mixture from bowl. Place fat side up on a wire rack set in a rimmed baking sheet or in a roasting pan fitted with a rack. Add breadcrumbs to remaining garlic mixture in bowl, mix thoroughly with your fingers, and press onto top and sides of roast. Let stand at room temperature at least 1 hour.
• Meanwhile, add butter and parsley to reserved 1 Tbsp. garlic mixture in food processor and pulse until well combined. Transfer to parchment paper and roll into a log. Chill until firm, about 2 hours.
• Place rack in middle of oven; preheat to 500°F. Place roast in oven, then reduce temperature to 350°F. Roast until an instant-read thermometer inserted into the center of roast registers 120°F for rare or 130°F for medium-rare, 70-90 minutes.
• Transfer roast to a carving board and let stand 15 minutes. Slice against the grain into 1/3" pieces. Serve with herbed butter.

ROAST NEW YORK STRIP LOIN WITH GARLIC-HERB CRUST

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.