THE PERFECT NEW YORK STRIP STEAK
Reverse staging is the definitive way to cook thick steaks for a nice brown crust and a perfectly juicy interior. Slow-cook them in the oven to bring them up to temperature, then quickly sear the outsides by basting with hot butter, a French technique called "arroser."
Provided by Chris Pandel
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 7
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.
BARBECUED FLANK STEAK
Provided by Molly O'Neill
Categories dinner, main course
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Combine the olive oil, onion, garlic, chilies, cilantro, lime juice and salt in a large, shallow dish. Add the flank steak and marinate in the refrigerator for 8 hours or overnight, turning from time to time.
- Heat a grill, adding wood chips if desired. Remove the flank steak from the marinade and place on the hot grill. Cook for 3 minutes. Turn and cook for 3 minutes. Use a brush to coat the flank with some of the barbecue sauce. Turn and coat the other side. Continue cooking, brushing on the sauce and turning every 3 minutes until meat is cooked to medium rare, about 18 minutes total.
- Slice the meat across the grain into thin strips. Serve with warm tortillas, grilled onion guacamole (see recipe) and watermelon pico de gallo (see recipe).
- Slice the meat across the grain into thin strips. Serve with warm tortillas, grilled onion guacamole (see recipe) and watermelon pico de gallo (see recipe).
Nutrition Facts : @context http, Calories 681, UnsaturatedFat 28 grams, Carbohydrate 50 grams, Fat 40 grams, Fiber 2 grams, Protein 32 grams, SaturatedFat 9 grams, Sodium 1182 milligrams, Sugar 38 grams
COOKING LIGHT QUICK BARBECUE FLANK STEAK
From the Jan/Feb 2009 magazine. I haven't tried this yet, but the pic looks sooo good I will have to soon!
Provided by Meredith .F
Categories Steak
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat broiler.
- Combine first 6 ingredients in a large bowl; add steak, turning to coat. Remove steak from sauce, reserving sauce mixture. Place steak on a broiler pan coated with cooking spray; broil 6 minutes on each side or until desired degree of doneness. Let stand 5 minutes. Cut steak diagonally across grain into thin slices.
- While steak stands, bring sauce mixture to a boil in a saucepan over high heat. Reduce heat, and cook 5 minutes. Serve with steak.
Nutrition Facts : Calories 245.5, Fat 10.8, SaturatedFat 4.1, Cholesterol 46.5, Sodium 622, Carbohydrate 10.4, Fiber 1.1, Sugar 3, Protein 25.6
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