Grilled New York Strip With Chocolate Merlot Sauce Recipes

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GRILLED SPICY NEW YORK STRIP STEAK WITH CHOCOLATE MERLOT SAUCE



Grilled Spicy New York Strip Steak With Chocolate Merlot Sauce image

Make and share this Grilled Spicy New York Strip Steak With Chocolate Merlot Sauce recipe from Food.com.

Provided by Grannydragon

Categories     Meat

Time 25m

Yield 2 serving(s)

Number Of Ingredients 9

1 tablespoon extra virgin olive oil
1 medium onion, thinly sliced
2 teaspoons garlic, minced
1 jalapeno pepper, minced
1 1/2 cups merlot
1 tablespoon dry onion soup mix (gluten-free)
3 ounces bittersweet chocolate, coarsely chopped
1 New York strip steak (1 inch thick)
1/4 cup taco seasoning mix

Steps:

  • In a medium saucepan, heat oil over medium-high heat.
  • Add onions, garlic and jalapeno, saute until soft, about 5 minutes.
  • Add Merlot to pan, (away from flame) Reduce wine by half over high heat.
  • Reduce heat to low and stir in soup mix and chocolate. Stir until smooth.
  • Keep warm on very low heat until ready to serve.
  • Preheat grill or broiler to high heat. Season steaks with taco seasoning Grill or broil to desired doneness.
  • Serve steaks with chocolate Merlot sauce.

Nutrition Facts : Calories 558.5, Fat 27.5, SaturatedFat 9.3, Cholesterol 107.7, Sodium 807.9, Carbohydrate 16.4, Fiber 2.4, Sugar 4.9, Protein 28.7

GRILLED NEW YORK STRIP STEAKS



Grilled New York Strip Steaks image

Provided by Ina Garten

Categories     main-dish

Time 2h45m

Yield 6 servings

Number Of Ingredients 8

Kosher salt and freshly ground black pepper
2 teaspoons light brown sugar
2 teaspoons ground coffee (regular or decaf)
1 teaspoon (dried) granulated garlic
1 teaspoon chipotle chile powder
1 teaspoon crushed red pepper flakes
3 (1 1/2-inch-thick) New York strip steaks
1 1/2 tablespoons good olive oil

Steps:

  • In a small bowl, combine 2 tablespoons salt, 1 tablespoon black pepper, the brown sugar, coffee, garlic, chipotle powder, and red pepper flakes. Pat the steaks dry with paper towels, place them in a baking dish, and rub them all over with the olive oil. Rub the steaks on both sides with the spice mix, using it all. Cover the dish and refrigerate for at least 2 hours to allow the flavors to get into the meat.
  • When ready to cook, heat enough charcoal to cover half of the grill (I fill a charcoal chimney 3/4 full). Pour a layer of hot coals on one side of the grill, leaving the other side empty.
  • Cook the steaks on the hot side of the grill for exactly 2 minutes on one side, turn them over, and cook for exactly 2 minutes on the other side. Move the steaks to the cool side of the grill, put the lid on, check to be sure the vents are open, and cook for 8 to 10 minutes, until an instant-read thermometer inserted sideways into the middle of the steak registers between 115 and 120 degrees for medium rare and 120 and 125 degrees for medium. Transfer the steaks to a plate, cover the plate tightly with aluminum foil, and allow to rest for 15 minutes. Remove the foil after 15 minutes or the steaks will continue to cook. Slice the steaks, sprinkle with salt, and serve hot or warm.

NEW YORK STRIP STEAK WITH BRANDIED MUSHROOMS



New York Strip Steak With Brandied Mushrooms image

Make and share this New York Strip Steak With Brandied Mushrooms recipe from Food.com.

Provided by CookingONTheSide

Categories     Steak

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

2 tablespoons extra virgin olive oil
4 (10 ounce) boneless New York strip steaks, each 1-inch thick
1 1/2 teaspoons salt
1/2 teaspoon fresh ground black pepper
2 lbs white button mushrooms, left whole and untrimmed
1/2 teaspoon fresh thyme leave
3 garlic cloves, chopped
1/4 cup brandy
1/2 cup heavy cream

Steps:

  • Heat 1 T of the oil in large skillet over medium-high heat.
  • Season steaks with 1 t of the salt and 1/4 t of the pepper.
  • Place steaks in the hot pan and cook, turning to brown both sides, about 3-4 minutes per side for medium-rare.
  • Remove steaks and cover loosely with foil to keep warm.
  • In same skillet, add the remaining 1 T oil.
  • Add mushrooms and cook, stirring for 10-15 minutes, until mushrooms are golden and soft.
  • Add thyme, 1/4 t salt and garlic and cook for 2 more minutes.
  • Remove mushrooms with a slotted spoon; place in a bowl.
  • In same skillet, add brandy and cook until brandy is almost evaporated, about 1 minute.
  • Add cream and cook 2-3 minutes, until slightly thickened.
  • Return mushrooms and their juices to the pan and simmer for 2 more minutes.
  • Season with the remaining 1/4 t salt and 1/4 t pepper.
  • Serve with steak.

Nutrition Facts : Calories 903.8, Fat 62.5, SaturatedFat 25.6, Cholesterol 270.4, Sodium 1042.8, Carbohydrate 9.2, Fiber 2.4, Sugar 4.5, Protein 66.2

BEER MARINATED GRILLED NEW YORK STRIP STEAKS WITH PEPPER SAUCE



Beer Marinated Grilled New York Strip Steaks With Pepper Sauce image

Plan ahead the steaks need to marinate for 24 hours. The peppercorn sauce can be made up to 2 hours in advance before using. Measure out 1-1/2 tablespoons of peppercorns before crushing. If you prefer a thick pepper sauce then thicken it up with a little flour/cold water paste and simmer for a minute or so to thicken.

Provided by Kittencalrecipezazz

Categories     Steak

Time P1DT8m

Yield 6 serving(s)

Number Of Ingredients 18

6 (12 ounce) top New York strip steaks (about 12-ounces each)
1/2 cup white wine
1 shallot, minced
1 1/2 tablespoons coarsley crushed peppercorn blend (mixture of black, white and green peppercorns)
1 3/4 cups chicken broth
1 3/4 cups canned beef broth
1/2 cup whipping cream
salt
1 (12 ounce) bottle beer
1/2 cup brown sugar
6 tablespoons lime juice
1 small onion, minced
3 tablespoons minced garlic
2 tablespoons Worcestershire sauce
2 tablespoons grainy mustard
1/4 cup olive oil
1 tablespoon minced fresh ginger
1/2 teaspoon cayenne pepper (or to taste, can use Tabasco sauce in place of cayenne)

Steps:

  • Place the striploin steaks in a large shallow baking dish and prick holes in the beef all over and both sides using a fork.
  • In a bowl whisk together beer, brown sugar, lime juice, onion, garlic, Worcestershire sauce, mustard, oil, ginger and cayenne pepper or Tabasco; pour the marinade over the beef, turning the beef over to coat well on both sides.
  • Cover and refrigerate 24 hours.
  • For the peppercorn sauce; bring the wine, shallot and crushed peppercorns to a boil in a medium saucepan; simmer until the mixture is reduced by half (about 6 minutes).
  • Add in the chicken stock and beef broth; boil until reduced to 2 cups (about 20 minutes).
  • Add in whipping cream and cook until the sauce coats the spoon (about 6-7 minutes).
  • Remove the steaks for the marinade and let sit out for 45 minutes at room temperature before grilling, the longer the better, (this is important to relax the meat fibers, it makes for a more tender juicy steak!).
  • Prepare the grill to medium-high heat.
  • Season the steaks with salt and pepper.
  • Grill to desired doneness (about 4 minutes per side for medium-rare).
  • Transfer the sauce to plates and drizzle with sauce.
  • DELICIOUS!

Nutrition Facts : Calories 1081.7, Fat 69.9, SaturatedFat 27.3, Cholesterol 302.7, Sodium 786, Carbohydrate 28.5, Fiber 1, Sugar 19.6, Protein 74

GRILLED NEW YORK STRIP STEAK



Grilled New York Strip Steak image

Have you ever wondered...How do I get those perfect diamond grill marks on my steak, slightly crispy texture on the outside, and pink and juicy on the inside. Well it's simple. Salt and Rest. Bring the steaks to room temperature (about 20 to 30 minutes). If you put the steaks on the grill while they are cold they will cool the grill down quickly and you won't get a good sear... and that means no good grill marks. Don't salt the meat while it is cold or the salt will absorb the moisture from the meat and cause it to steam rather than sear on the grill. So after the meat has reached room temperature, then salt and pepper it and let it rest an additional 5 minutes at least. After grilling the steaks to your liking let them rest again for 5 minutes or so. If done right you will be a hit at the dinner table. Happy Cooking.

Provided by Chef Bevier

Categories     Steak

Time 46m

Yield 2 serving(s)

Number Of Ingredients 3

14 ounces New York strip steaks (1 inch thick)
2 tablespoons sea salt (coarse grind)
1 tablespoon pepper (fresh ground)

Steps:

  • Trim all excess fat off steaks to prevent flare ups.
  • Preheat gas or charcoal grill to high heat. Approximatley 400 degrees.
  • Place Steaks over direct heat for 1 1/2 minutes then turn 90 degrees -- do not turn the steaks over yet.
  • After 1 1/2 minutes turn the steaks over and let cook for another 1 1/2 minutes, turn 90 degrees let cook for a final 1 1/2 minutes.
  • Remove from grill, let rest for 3 to 5 minutes and serve.

NEW YORK STRIP WITH BEURRE MAITRE D'HOTEL



New York Strip with Beurre Maitre d'hotel image

Provided by Emeril Lagasse

Categories     main-dish

Yield 6 servings

Number Of Ingredients 10

1 (4-pound) boneless beef New York strip roast (top loin), fat trimmed
Essence, recipe follows
Salt
Freshly ground black pepper
Beurre Maitre d'Hotel, recipe follows
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 sticks unsalted butter, at room temperature
1/4 cup minced fresh parsley leaves
3 teaspoons fresh lemon juice

Steps:

  • Preheat a grill or the oven to 450 degrees F.
  • Sprinkle the meat with Essence, salt, and pepper, on both sides. Place on the hot grill and cook to desired doneness, turning once, about 1 hour 30 minutes or until medium rare. An instant-read thermometer inserted into thickest part of meat registers 130 degrees F for medium-rare, or 140 degrees F for medium. (Alternately, roast on a rack set on a baking sheet for 15 minutes in a 450 degree F oven. Lower the temperature to 350 degrees F and continue to cook for about 1 hour to 1 hour 15 minutes for medium-rare.)
  • Remove from oven or grill; let stand 20 minutes. Cut crosswise into 1/3-inch-thick slices. Arrange slices on platter and top with pats of the Beurre Maitre d'Hotel.
  • Place the butter in a medium bowl and stir with a wooden spoon or rubber spatula. Add the remaining ingredients and mix well. Place on a large sheet of plastic wrap and form into a cylinder, about 1 1/2-inches in diameter. Roll up in the plastic wrap, pushing in as you go, to form a tight log. Refrigerate or freeze until needed.
  • To use, unwrap, cut 1/2-inch slices, and serve on top of the New York Strip.

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