Aspen Ridge Choice New York Strip Recipes

ASPEN RIDGE - CHOICE NEW YORK STRIP

Steps:

• Gently tenderize steaks with a meat mallet. With a sharp knife, lightly score the meat on one side diagonally.
• Place steaks in a casserole dish, scored side up, and pour bourbon over them. Rub the brown sugar evenly over each steak. Marinate in refrigerator for 1 to 3 hours.
• Preheat grill to high heat, and lightly oil grate.
• Place the steaks on the hot grill, with the sugar side down. Let cook until sugar has caramelized, 3 to 5 minutes, then flip steaks, and finish cooking to desired doneness.

NEW YORK STRIP STEAK WITH POMEGRANATE BALSAMIC SAUCE

Steps:

• Apply a liberal amount of salt, pepper, and garlic powder to both sides of the New York Strip Steaks
• Combine brown sugar, olive oil, and vinegar in a bowl, mix thoroughly
• Pour the mixture over the beef and cover with plastic wrap
• Marinade in the refrigerator for 2 to 12 hours
• Open and/or decant your wine so it has time to breathe before the meal
• Place a cast-iron skillet inside your oven and pre-heat to 400 degrees
• While the oven heats, combine the remaining liquid from the marinade with the cranberries, pomegranate juice, and rosemary in a saucepan on the stove
• Cook over medium heat, stirring frequently until the cranberries pop
• When mostly reduced, remove from heat and stir in the pomegranate seeds
• Remove the hot cast iron skillet from the oven and place it on the stove over medium-high heat
• Coat the skillet with butter being careful not to let it burn or smoke
• Add the steak to the cast iron pan and cook for at least 2 minutes per side or until a nice brown crust has formed
• Move the cast iron pan to the oven to finish - use a thermometer to check the internal temperature - cook until it reaches 145 degrees inside or your desired level of doneness
• Remove the steaks, cover with tin foil, and set aside for 5 minutes to rest before slicing against the grain
• Spoon the sauce over the steak and serve

THE PERFECT NEW YORK STRIP STEAK

Steps:

• Roast the steaks at low heat: Preheat oven to 275 degrees F. Season steaks generously with salt on all sides. Place steaks on a wire rack fitted over a rimmed baking sheet; this will ensure even airflow all around the steaks as they cook. Cook for 25-35 minutes, checking after 20 minutes, until internal temperature reaches 125 degrees F. (Note: Once the temperature reaches 80 degrees F, it will climb quickly.) For an accurate temperature, place the thermometer through the side into the center of the steak. When steak reaches 125 degrees F, let rest 10 minutes.
• Sear the steaks: Heat skillet over high heat. Add the oil and heat until smoking; then add the steaks. Cook for 1 minute, undisturbed. Flip steaks, drain off the fat, then cook another 1 minute, undisturbed. Meanwhile, gently smash the garlic cloves with the heel of your hand until you hear a crack, leaving the peels attached.Add 2 tablespoons of butter, garlic cloves, thyme, and rosemary to the skillet. Tilt the pan and continually baste the steaks with the hot butter as it browns and gets foamy. Take the pan off the heat as you baste if the butter is browning too quickly or the herbs and garlic are starting to burn. Add remaining tablespoon of butter; once the first side is well-browned, flip the steaks and continue basting-a French technique called arroser-until the butter is no longer foamy. (Once the steaks have been flipped, Chef Pandel continues basting with his pan entirely off the heat; you may need to do the same, depending on the variables of stove temperature, pan, and the steaks themselves.) When it's no longer foamy, the butter has done its job and the steaks should be well seared with a nice crust. Check the temperature of the steaks: for medium-rare, the internal temperature should be 125 degrees F-130 degrees F. Remove steaks to the rack to rest, about 10 minutes. Serve right away.