Roasted New York Strip Steak With Port Wine Mustard Sauce Recipes

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NEW YORK STRIP STEAKS WITH RED-WINE SAUCE



New York Strip Steaks with Red-Wine Sauce image

New York strip (also known as shell steak) is a boneless cut from the short loin, which is known for its tenderness. The red-wine sauce gets a boost from Dijon mustard.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 30m

Number Of Ingredients 7

3 tablespoons vegetable oil
4 New York strip steaks (10 to 11 ounces each; about 1 inch thick), fat trimmed, patted dry
Coarse salt and freshly ground pepper
3/4 cup full-bodied red wine, such as Syrah or Cabernet Sauvignon
1/2 cup beef stock
3 tablespoons cold butter, cut into pieces
1 tablespoon plus 1 teaspoon Dijon mustard

Steps:

  • Heat half the oil in a large skillet over medium-high heat. Season 2 steaks with 3/4 teaspoon salt and some pepper. Cook until deep golden brown and an instant-read thermometer inserted into the center reaches 130 degrees, about 4 minutes per side. Transfer to a platter, and tent with foil. Repeat with remaining oil and steaks. Let steaks rest in a 250 degree oven.
  • Reduce heat to medium, and add wine to skillet. Cook until almost completely reduced, about 5 minutes. Add beef stock, and cook until reduced to 1/4 cup, about 2 1/2 minutes. Reduce heat to low, and whisk in butter (1 piece at a time) and mustard. Stir in any juices from the platter, and season with salt and pepper. Spoon sauce over steaks.

GRILLED NEW YORK STRIP STEAK WITH BEER AND MOLASSES STEAK SAUCE



Grilled New York Strip Steak with Beer and Molasses Steak Sauce image

Provided by Patrick and Gina Neely : Food Network

Categories     main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 16

1 tablespoon unsalted butter
1 medium onion, finely diced
2 cloves garlic, minced
2 cups ketchup
1/2 cup molasses
1/2 cup apple cider
1/4 cup sugar
3/4 cup lager-style beer
1 tablespoon yellow mustard
2 tablespoons lemon juice
1 tablespoon Worcestershire sauce
1 tablespoon cayenne pepper
1 tablespoon paprika
3 (1 pound each and 1/2-inch thick) prime-aged New York Strip Steaks
Salt and freshly ground black pepper
2 tablespoons vegetable oil

Steps:

  • For the sauce: In a medium saucepan over medium heat, melt butter. Add onion and garlic and saute for 3 minutes, until softened. Add the rest of the ingredients; bring to a boil, then simmer until sauce is reduced to 2 cups, about 30 minutes.
  • Preheat grill pan. Season steak with salt and pepper and rub with oil. Grill steak about 3 minutes per side for medium-rare. Let rest 10 minutes and serve with sauce on side.

ROASTED NEW YORK STRIP STEAK WITH PORT WINE MUSTARD SAUCE



Roasted New York Strip Steak with Port Wine Mustard Sauce image

Provided by Food Network

Categories     main-dish

Time 1h15m

Yield 10 to 12 servings

Number Of Ingredients 12

1 whole New York strip, about 5 pounds, well trimmed of excess fat and silverskin, trimmings reserved
Kosher salt
Freshly ground black pepper
Olive oil
1 tablespoon minced shallot
1 cup port wine
1 cup beef stock, veal stock, or chicken stock
1 cup heavy cream
4 tablespoons unsalted butter, cut into pieces
2 tablespoons grainy Meaux mustard or smooth Dijon mustard
Salt
Freshly ground white pepper

Steps:

  • Preheat the oven to 400 degrees F and place a rack in the middle.
  • Generously season the New York strip all over with salt and pepper. Heat a heavy metal roasting pan on the stove over high heat. Add a film of olive oil. When the oil begins to give off wisps of smoke, carefully put the meat in the pan presentation side down and turn down the heat to medium-high; scatter the trimming scraps around its sides. Sear without disturbing until the meat is evenly browned, about 5 minutes per side. With the meat presentation side up, put the roasting pan in the oven and cook until done medium rare, 140 to 145 degrees F on an instant-read thermometer, about 45 minutes.
  • Transfer the meat from the roasting pan to a serving platter, cover it with aluminum foil, and let it rest in a warm place for 10 to 15 minutes.
  • For Port Wine Mustard Sauce: Remove and discard the scraps from the roasting pan and pour off all but a thin film of fat. Put the pan on the stove over medium-high heat. Add the shallot and, as soon as it starts to sizzle, pour in the port wine and the stock, stirring and scraping with a wooden spoon to dissolve the pan deposits. With a whisk, stir in the cream. Reduce the heat to maintain a bare simmer and, a piece at a time, whisk in the butter until it melts. Continue cooking until the sauce is thick enough to coat the back of a spoon. Turn off the heat and stir in the mustard and sprinkle with salt and pepper, to taste. Transfer the sauce to a small saucepan to keep it warm.
  • Uncover the New York strip and transfer it to a cutting board. Pour any juices that have collected on the platter into the sauce, stirring it in. With a sharp knife, cut the meat across the grain into slices about 1/2-inch thick, arranging them overlapping on the platter. Ladle a little sauce over the meat and pass the rest alongside.

NEW YORK STRIP ROAST WITH MADEIRA PAN SAUCE



New York Strip Roast with Madeira Pan Sauce image

Provided by Tori Ritchie

Yield Makes 8 servings

Number Of Ingredients 9

1 teaspoon coarse kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon ground allspice
1 3-to 4-pound New York strip roast, fat trimmed to 1/4 inch
1 tablespoon canola oil
2 medium shallots, minced
2/3 cup high-quality Madeira
2 cups low-salt chicken broth
1/4 cup (1/2 stick) unsalted butter, cut into 1/2-inch cubes and frozen

Steps:

  • Mix coarse salt, pepper, and allspice in bowl. Sprinkle spice mixture over roast. Let stand at room temperature 1 hour.
  • Preheat oven to 375°F. Heat oil in large wide ovenproof skillet over mediumhigh heat until nearly smoking. Add roast, fat side down, to skillet; cook until well browned on bottom, 3 to 4 minutes. Turn roast, fat side up, and transfer skillet to oven. Roast until instant-read thermometer inserted into center of meat registers 130°F for medium-rare, about 50 minutes. Transfer to platter; let rest while preparing sauce.
  • Pour off all but 2 tablespoons drippings from skillet and heat over medium-high heat. Add shallots to skillet and sauté until soft, about 3 minutes. Add Madeira; boil 1 minute. Add broth and boil until liquid is reduced by about 1/3, stirring occasionally, about 8 minutes. Add any accumulated juices from meat to skillet; boil 1 minute longer. Turn off heat; add frozen butter and swirl skillet until butter is blended into sauce. Season sauce with salt and pepper.
  • Transfer sauce to small pitcher. Cut meat against grain into 1/3-to 1/2-inch slices and arrange on platter. Serve sauce alongside.
  • A Napa Valley Cabernet Sauvignon. We like the blackberry and blueberry flavors and the subtle cocoa and spice of the 2005 Ladera ($39).

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