Strip Steaks The Kitchen Whisperer Recipes

HOW TO COOK STRIP STEAK

Steps:

• Set your steaks out on the counter for 30 minutes before cooking. This allows the internal temperature to come up slowly, and allows the meat to cook more evenly.
• Rub the steaks on both sides with olive oil, and season with sea salt and pepper, both sides. Preheat your pan over high heat. This will allow you to get that great outdoor grill sear right on the stove top.
• Add the meat to the hot pan and LEAVE IT in place so it can get fabulous caramelization. Cook for 3-4 minutes per side or until the meat is done to your taste. For a rare steak, cook to 125 degrees F, Medium Rare to 135 degrees F, Medium to 145 degrees F, Medium Well 155 degrees F, Well Done to 160 degrees F.
• Add the butter and garlic to the pan and baste the meat a few times.
• Remove the meat to a plate, tent with foil and let rest for 5-10 minutes while you make a quick pan sauce.
• Slice the steak, against the grain, into thin slices.

MARINATED GRILLED NEW YORK STRIP STEAKS

Steps:

• Mix all marinade ingredients together in a shallow glass baking dish.
• Pierce steaks on all sides with a fork and place in marinade.
• Cover and refrigerate for at least 2 hours.
• Grill over high heat and cook to desired doneness.

NY STRIP STEAKS

Steps:

• Preheat the oven to 275 degrees F.
• Allow the steaks to come to room temperature, 30 to 45 minutes. Season the steaks with some kosher salt. Heat a large, oven-safe skillet over medium-high heat until hot, about 2 minutes. Add the olive oil to the pan. Carefully place the steaks in the pan and allow them to sear untouched until golden brown, about 4 minutes. Flip the steaks and take the pan off the heat. Add the butter and thyme sprigs. Spoon the melted butter over the steaks and continue to baste for about 45 seconds. Transfer the skillet to the center of the oven and cook the steaks until an instant-read thermometer inserted into the thickest part reads 135 degrees F., 5 to 7 minutes for medium-rare.
• Carefully remove the hot skillet from the oven, transfer the steaks to a cutting board and allow the meat to rest for 10 to 15 minutes. Slice the steaks and arrange on a serving plate. Spoon the remaining pan sauce over the steaks, sprinkle with sea salt and drizzle with olive oil.

SMOTHERED STRIP STEAKS

Steps:

• 1. Preheat your oven to 350 degree F. Mince your garlic, shallot or onions, and slice the mushrooms, set aside.
• 2. Salt and pepper your steaks.
• 3. In a large oven proof frying pan ( I use my iron skillet) add about 2 tablespoons of the oil and cook the steaks on medium high heat for about 6 minutes on each side.
• 4. Place the skillet in the oven and continue cooking till desired doneness.
• 5. Remove the steaks from the skillet and tent with aluminum foil to keep warm, while preparing the sauce. In the same skillet add another tablespoon of oil if needed. Add the mushrooms to the skillet and season with salt,and pepper.
• 6. Cook on medium high heat until mushrooms are tender. Stir in the onion, thyme, and minced garlic; cook until soft.
• 7. Stir in the Marsala wine scraping any pan drippings from the bottom of the pan. Add the Worcestershire sauce and cook over medium high heat until mixture is reduced to about 3/4 its original volume and then stir in the lemon juice.
• 8. Plate your steak and spoon sauce and mushrooms over your steak. Enjoy!

STRIP STEAKS - THE KITCHEN WHISPERER

Steps:

• 1. Pat the steaks dry. 2. Add 1 1/2 tsp Worcestershire to the one side. 3. Add half of the seasoning and press down. 4. Flip the steak and add the remaining Worcestershire and seasoning. 5. All to sit at room temperature for 30 minutes. 6. Preheat oven to 400 f. 7. Place a cast iron pan or stainless (oven safe) pan (NOT NON STICK!), over medium high heat. 8. Drizzle the olive oil onto the steak and flip to get all sides coated. 9. When the pan is super hot (add a few drops of water to it. If they dance around and evaporate almost immediately then you're good!) add the steaks. DO NOT FLIP yet. 10. Cook for 4-5 minutes or until a good crust forms. 11. Flip over and immediately shut off the heat to the pan. 12. Working fast add the sprigs of thyme and pats of butter on top. 13. Put the pan into the oven. 14. Cook per the 'doneness' in the Notes field. 15. When done, remove the pan from the oven and plate the steak. 16. Allow to rest for 5 minutes before cutting. Notes See below for times: Very Rare 4-5 minutes Rare 5-6 minutes Medium Rare 6-8 minutes Medium 7-10 minutes Well done Not Recommended Seasoning: 3/4 tbsp garlic; 1/2 tbsp salt, 1 tbsp paprika, 3/4 tbsp pepper flakes, 1 tbsp black pepper.

PAN SEARED NEW YORK STRIP

Steps:

• 1. Rinse steaks and pat them dry.
• 2. Add 1 1/2tsp Worcestershire to the one side.
• 3. Add half of the seasoning and press down.
• 4. Flip the steak and add the remaining Worcestershire and seasoning.
• 5. All to sit at room temperature for 30 minutes.
• 6. Preheat oven to 400f.
• 7. Place a cast iron pan or stainless (oven safe) pan (NOT NON STICK!), over medium high heat.
• 8. Drizzle the olive oil onto the steak and flip to get all sides coated.
• 9. When the pan is super hot (add a few drops of water to it. If they dance around and evaporate almost immediately then you're good!) add the steaks. DO NOT FLIP yet.
• 10. Cook for 4-5 minutes or until a good crust forms.
• 11. Flip over and immediately shut off the heat.
• 12. Working fast add the sprigs of thyme and pats of butter on top.
• 13. Put the pan into the oven.

STRIP STEAK WITH SPICE RUB

Steps:

• Let the steaks come to room temperature. Pat dry with paper towels. Rub both sides of each steak with the oil and set aside.
• In a small bowl, combine the remaining ingredients with the orange peel, if desired, to create the spice rub. Sprinkle the rub on both sides of the steaks, pressing to adhere to the surface of the meat (some spice rub will be left over).
• If using a gas grill, preheat to medium- to medium-high, depending on your grill. If using a charcoal grill, distribute the hot charcoal or wood briquettes evenly under the cooking area for direct heat. Oil the grate.
• Grill for about 7 minutes per side, or until an instant-read thermometer registers 140 degrees for medium-rare. Let steaks rest, covered, for 5 minutes before serving.

NEW YORK STRIP STEAKS, THE KITCHEN WHISPERER

Steps:

• 1. Pat the steaks dry. 2. Add 1 1/2 tsp Worcestershire to the one side. 3. Add half of the seasoning and press down. 4. Flip the steak and add the remaining Worcestershire and seasoning. 5. All to sit at room temperature for 30 minutes. 6. Preheat oven to 400 f. 7. Place a cast iron pan or stainless (oven safe) pan (NOT NON STICK!), over medium high heat. 8. Drizzle the olive oil onto the steak and flip to get all sides coated. 9. When the pan is super hot (add a few drops of water to it. If they dance around and evaporate almost immediately then you're good!) add the steaks. DO NOT FLIP yet. 10. Cook for 4-5 minutes or until a good crust forms. 11. Flip over and immediately shut off the heat to the pan. 12. Working fast add the sprigs of thyme and pats of butter on top. 13. Put the pan into the oven. 14. Cook per the 'doneness' in the Notes field. 15. When done, remove the pan from the oven and plate the steak. 16. Allow to rest for 5 minutes before cutting.