Pan Roasted Strip Loin For One Recipes

PAN ROASTED STRIP LOIN FOR ONE

Steps:

• Put 2 tablespoons of the butter and oil into a thick bottomed frying pan over medium high heat.
• Season the steak with salt and pepper.
• When the mixture foams add the steak.
• Sear on the first side until carmelized -- about 7-8 minutes and flip.
• Cook on the other side for about 8-10 minutes for medium rare.
• Melt the remaining tablespoon of butter on top for a rich buttery flavour.
• Remove from pan to a rack and let rest for a few minutes, then enjoy!

BEEF STRIP LOIN - GRILLED OR ROASTED TO PERFECTION

Steps:

• Dry roast with paper towels. Set in roasting pan. Rub both sides with olive oil.
• Grate garlic with a microplane directly on to meat. See notes below. Rub garlic into roast.
• Add herbs to a small food processor and chop until fine.
• Sprinkle herbs on roast and rub in well. Make sure you cover both sides.
• Salt and pepper both sides of roast.
• Cover with plastic wrap and refrigerate for at least 2 hours up to 3 days.
• Bring the roast to room temperature for at least an hour before cooking.

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.

WHOLE ROASTED NEW YORK STRIP LOIN

Steps:

• Coarsely grind peppercorns and allspice together in a spice mill. Combine with salt in a small bowl. Sprinkle mixture evenly over exterior of roast. Add the grated garlic and rub in all over.
• Line a roasting pan with herb branches and set roast on top. Leave to absorb seasonings for at least 1 hour at room temperature, or refrigerate overnight (bring back to room temperature before proceeding). Heat oven to 400 degrees.
• In a large pot of well-salted boiling water, cook potatoes until just done, about 15 minutes. Remove with a spider or slotted spoon and place in an earthenware baking dish. In the same water, simmer parsnips until just done, about 8 minutes. Remove and add them to potatoes in baking dish. Pour melted butter over the potatoes and parsnips and use a brush to make sure they are well coated.
• Make the horseradish sauce: Whisk together crème fraîche, Dijon mustard, horseradish and cayenne in a small bowl. Season with salt and pepper and refrigerate.
• Roast the beef, uncovered, for about 1 hour. Check with an instant-read thermometer after 45 minutes. For medium-rare, take the roast out of the oven when thermometer registers 120 degrees (residual heat will cause roast to continue cooking as it rests). Remove the roast, tent it with foil, and let it rest for 15 minutes; the temperature should rise to 125 degrees. About 15 minutes after the roast goes into the oven, put in the baking dish of potatoes and parsnips, uncovered, and roast until beautifully golden brown, about 30 minutes.
• Slice the beef into 1/4-inch-thick pieces and arrange on a warmed platter, garnished with a big bunch of watercress. Pass the roasted vegetables and horseradish sauce separately.