Pan Seared Strip Steak With Green Peppercorn Sauce And Salt Baked Potatoes Recipes

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PAN SEARED OVEN ROASTED STRIP STEAK



Pan Seared Oven Roasted Strip Steak image

Learn how to cook New York strip steaks in the oven like the best steakhouses. A little pan-searing on the stovetop, then cook in the oven to your taste. The best NY strip steaks are easy with these simple step-by-step photo instructions.

Provided by Dan Mikesell AKA DrDan

Categories     Main Course

Time 18m

Number Of Ingredients 2

2 New York strip steaks (1 inch thick)
salt and pepper to taste (or season to taste)

Steps:

  • Allow the steaks to rest at room temperature for 30-60 minutes if you have time. Preheat oven to 400° convection or 425° conventional but you may adjust this some for your needs,
  • Trim and season steaks to your taste with coarse salt and pepper. I use 7:2:2 (my homemade seasoning) or use a seasoning of your choice.
  • In an oven-safe pan over medium-high heat, melt one tablespoon of butter or use oil. Some prefer oil at this point due to the lower smoke point of butter, but I have never had a problem.
  • When hot, sear both sides of the steaks for 2-3 minutes. Sear close to the final color you want. Transfer pan to the preheated oven.
  • Now comes the variables. The steak thickness, how long you seared, and the true temperature of the oven. It takes about 7-8 minutes to get to about 145° (medium). Remove from the oven and allow to rest for a few minutes before serving. COOK TO THE TEMPERATURE, NOT BY TIME ALONG.
  • Remember that you may get a few more degrees after removal from the oven.

Nutrition Facts : Calories 318 kcal, Protein 29 g, Fat 21 g, SaturatedFat 9 g, Cholesterol 113 mg, Sodium 74 mg, ServingSize 1 serving

ROAST BEEF WITH POTATOES AND GREEN PEPPERCORNS



Roast Beef with Potatoes and Green Peppercorns image

Provided by Alex Guarnaschelli

Categories     main-dish

Time 2h10m

Yield 10 to 12 servings

Number Of Ingredients 7

1 large beef top round, about 8 to 10 pounds
Kosher salt
Freshly ground black pepper
1/2 cup Dijon mustard
4 ounces green peppercorns in brine
1 lemon, juiced
4 pounds small potatoes, washed and dried

Steps:

  • Preheat the oven to 500 degrees F.
  • Place the roast on a flat surface and season all sides with salt and pepper. Combine the mustard and green peppercorns and the lemon juice and rub all over the beef. Place it on a roasting rack. Place the potatoes in the bottom of the roasting pan and season them with salt and pepper. Place the rack in the pan directly over the potatoes.
  • Place the pan in the center of the oven and cook, undisturbed for 10 minutes. Lower the temperature of the oven to 350 degrees F. Count about 10 minutes for each pound then begin testing the internal temperature. The thermometer should read about 130 degrees F for medium rare. Remember that "carry over" cooking (when the roast comes out of the oven and rests) will mean the temperature will increase a few degrees after the roast is removed from the oven. If it's undercooked, you can always cook it more, but if overcooked, there is no fixing it!
  • Remove the roast beef and place it on a flat surface for carving. Transfer the potatoes to a serving platter. Serve the roast, whole on the platter to carve at the table. Alternatively, arrange slices of beef over the potatoes and coat with a layer of the pan sauce.

STRIP STEAK WITH PEPPER CREAM SAUCE



Strip Steak with Pepper Cream Sauce image

Provided by Alton Brown

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 8

4 (6 to 8-ounce) strip steaks, 3/4 to 1-inch thick
Kosher salt
2 teaspoons black peppercorns, coarsely crushed
2 tablespoons clarified, unsalted butter
3/4 cup beef stock or broth
3 tablespoons cognac
3/4 cup heavy cream
1 tablespoon green peppercorns in brine, drained and slightly crushed

Steps:

  • Preheat oven to 200 degrees F.
  • Sprinkle steaks with kosher salt and crushed black pepper. Heat butter in a 12-inch, heavy bottomed saute pan over medium heat. Once butter is hot, add steaks and cook until browned on both sides, about 2 minutes per side for medium-rare and 3 minutes per side for medium. Remove steaks from pan and place on a rack set on a sheet pan; place in oven to keep warm.
  • Add the stock to the saute pan and whisk until the crispy bits release from bottom of pan. Allow the liquid to reduce for 3 to 4 minutes over medium-high heat. Add cognac, heavy cream, and green peppercorns to the pan. Increase heat to high and cook, whisking continually, until sauce thickens slightly, just enough to coat the back of a spoon; this will take 5 to 7 minutes.
  • Season the sauce, to taste, with kosher salt. Place steaks on plates, top with sauce, and serve immediately.

PAN-SEARED VEAL STEAKS WITH GREEN PEPPERCORNS



Pan-Seared Veal Steaks With Green Peppercorns image

Green peppercorns grow on the same vine as the black peppercorns you use in your pepper mill. The difference is the green ones are picked young, while the black have been allowed to mature and dry. Though they are occasionally available still fresh on the branch, flown in directly from Southeast Asia, green peppercorns are always available preserved in brine or freeze-dried. This classic French recipe employs them in a deliciously pungent sauce for veal steaks, though boneless pork loin chops or chicken breasts can stand in nicely.

Provided by David Tanis

Categories     dinner, steaks and chops, main course

Time 30m

Yield 4 servings

Number Of Ingredients 15

4 boneless veal steaks, about 6 ounces each, cut 1/2-inch thick
Salt
Zest of 1 lemon, in large curls
4 garlic cloves, thickly sliced
A few thyme sprigs
All-purpose flour
3 tablespoons olive oil (or shallot oil from crispy shallots; see recipe)
2 tablespoons butter
1 large shallot, finely diced
2 to 3 tablespoons green peppercorns, rinsed if in brine or rehydrated if freeze-dried
1 cup rich veal or chicken stock
4 tablespoons crème fraîche
1 tablespoon brandy
2 tablespoons chopped parsley
Crispy shallots for garnish, see recipe (optional)

Steps:

  • Put veal steaks on a platter and season on both sides with salt. Sprinkle with lemon zest, garlic and thyme sprigs and set aside for an hour (or refrigerate for up to 3 hours, then bring to room temperature). Just before cooking, scrape aromatics from steaks and dust lightly on both sides with flour.
  • Put olive oil in a wide skillet over medium-high heat. Add veal steaks and cook until lightly browned, 3 to 4 minutes, then turn and cook for 2 minutes more. Remove and keep warm. Wipe skillet clean, then add butter and diced shallot. Season lightly with salt and cook, stirring, until shallot is soft and beginning to color, about 3 minutes.
  • Turn heat to high, add peppercorns and cook for 1 minute. Add stock and simmer until reduced by nearly half, 2 to 3 minutes. Add crème fraîche and brandy and stir to incorporate. Return veal to pan and continue simmering until sauce thickens a bit, about 2 minutes more.
  • Distribute steaks among 4 warmed plates. Spoon sauce over steaks, sprinkle with parsley and crispy shallot, if using, and serve immediately.

Nutrition Facts : @context http, Calories 426, UnsaturatedFat 16 grams, Carbohydrate 11 grams, Fat 29 grams, Fiber 1 gram, Protein 27 grams, SaturatedFat 11 grams, Sodium 728 milligrams, Sugar 3 grams, TransFat 0 grams

SEARED NEW YORK STRIP STEAK RECIPE BY TASTY



Seared New York Strip Steak Recipe by Tasty image

Here's what you need: new york strip steaks, kosher salt, freshly ground black pepper, canola oil, unsalted butter, shallot, garlic cloves, fresh thyme

Provided by Nichi Hoskins

Categories     Dinner

Time 30m

Yield 2 servings

Number Of Ingredients 8

2 new york strip steaks, room temperature (1 in thick 2.5 cm)
kosher salt, to taste
freshly ground black pepper, to taste
1 tablespoon canola oil
3 tablespoons unsalted butter, cold
1 shallot, thinly sliced
3 garlic cloves, smashed
3 sprigs fresh thyme

Steps:

  • Preheat the oven to 425°F (220°C).
  • Liberally season the steaks on both sides with salt and pepper.
  • Heat the canola oil in a large oven-proof skillet over medium-high heat. Add the steaks and sear for 3-4 minutes, until a golden brown crust forms. Flip the steaks and sear for 1-2 minutes on the other side, then add the butter, shallot, garlic, and thyme to the pan. Baste the steaks with the butter and continue cooking for 2 more minutes.
  • If the steak isn't cooked to your liking, transfer to the oven and cook for 3-5 minutes, or until it reaches your desired temperature.
  • Transfer the steaks to a cutting board and let rest for 10 minutes, then slice and serve.
  • Enjoy!

Nutrition Facts : Calories 523 calories, Carbohydrate 6 grams, Fat 42 grams, Fiber 1 gram, Protein 29 grams, Sugar 1 gram

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