Ny Strip Steak With Orange Bourbon Glaze Recipes

NY STRIP STEAKS

Steps:

• Preheat the oven to 275 degrees F.
• Allow the steaks to come to room temperature, 30 to 45 minutes. Season the steaks with some kosher salt. Heat a large, oven-safe skillet over medium-high heat until hot, about 2 minutes. Add the olive oil to the pan. Carefully place the steaks in the pan and allow them to sear untouched until golden brown, about 4 minutes. Flip the steaks and take the pan off the heat. Add the butter and thyme sprigs. Spoon the melted butter over the steaks and continue to baste for about 45 seconds. Transfer the skillet to the center of the oven and cook the steaks until an instant-read thermometer inserted into the thickest part reads 135 degrees F., 5 to 7 minutes for medium-rare.
• Carefully remove the hot skillet from the oven, transfer the steaks to a cutting board and allow the meat to rest for 10 to 15 minutes. Slice the steaks and arrange on a serving plate. Spoon the remaining pan sauce over the steaks, sprinkle with sea salt and drizzle with olive oil.

GRILLED TEA SPICED NY STRIP STEAK WITH GARLIC BROCCOLI

Steps:

• Very lightly coat the steaks in oil and sprinkle with tea, white pepper and salt.
• On a hot grill, well oiled, place the steaks on cook for about 4 to 5 minutes a side, criss-crossing them for grill marks. Be careful to move steaks around if/when there are flare ups.
• Let the meat rest for 5 minutes before slicing on the bias.
• Place a small mound of brown rice in the middle of a plate and top with the garlic broccoli. Cut the steak on the bias and place on the broccoli. Drizzle sauce around.
• In a hot wok, coat with oil and saute the garlic and ginger until soft, about 30 seconds. Add the broccoli (florets and stem). Stir-fry for 1 minute, add the oyster sauce and the stock. Check for seasoning. When liquid is boiling, add the cornstarch slurry to thicken. Cook for an additional 30 seconds and check again for seasoning.

NY STRIP STEAK WITH ORANGE BOURBON GLAZE

Steps:

• Preheat grill to high and oven to 350 degrees F.
• In a medium bowl, combine Cajun seasoning, cayenne, salt, pepper and 2 tablespoons canola oil. Rub mixture on both sides of the steak. In a saute pan, sear steak for 7 minutes on both sides. Place steak in a plastic bag to marinate for 1 hour in refrigerator. After marinating for 1 hour, remove steak from refrigerator and let sit for 15 minutes. Grill steak for 12 minutes (6 minutes on each side). Remove from grill with tongs and let rest for 8 to 12 minutes. Using a serving spoon, add Orange Bourbon Glaze to steak.
• In a medium saucepan over medium-high heat saute the shallots in 2 tablespoons of butter until caramelized. Whisk in the bourbon, oranges, brown sugar, salt and pepper. Bring to a simmer over medium-high heat. Reduce heat to medium-low and add beef stock. Simmer until mixture is a sauce-like consistency. Remove from heat. Whisk in the remaining 2 tablespoons of butter.