Best 7 New York Steak With Garlic Cheese Sauce Recipes

NEW YORK STRIP STEAK WITH GARLIC BUTTER

Steps:

• Let the steaks sit at room temperature for 20 minutes.
• Preheat the oven to 450 degrees F. Season the steaks on both sides with salt and pepper to taste.
• Heat a heavy pan such as a cast iron skillet over high heat.
• Add the oil to the pan. Place the strip steaks in the pan in a single layer.
• Cook for 3-4 minutes per side or until deep golden brown.
• Add the butter to the pan. After the butter has melted, add the garlic cloves and thyme sprigs to the pan. Stir to combine.
• Spoon the butter mixture over the steaks. Insert a probe thermometer into the thickest part of one of the steaks.
• Place the meat in the oven and bake for 5-7 minutes or until the thermometer registers 140 degrees F for a medium steak.
• Remove the pan from the oven. Let the steak rest for 5 minutes. Spoon the pan drippings over the steak, then slice and serve immediately.

STEAKHOUSE STEAKS

Steps:

• Preheat the oven to 400 degrees F.
• Heat a large, well-seasoned cast iron skillet over high heat until very hot, 5 to 7 minutes.
• Meanwhile, pat the steaks dry with a paper towel and brush them lightly with vegetable oil. Combine the fleur de sel and cracked pepper on a plate and roll the steaks in the mixture, pressing lightly to evenly coat all sides.
• When the skillet is ready, add the steaks and sear them evenly on all sides for about 2 minutes per side, for a total of 10 minutes.
• Top each steak with a tablespoon of butter, if using, and place the skillet in the oven. Cook the steaks until they reach 120 degrees F for rare or 125 degrees F for medium-rare on an instant-read thermometer. (To test the steaks, insert the thermometer sideways to be sure you're actually testing the middle of the steak.)
• Remove the steaks to a serving platter, cover tightly with aluminum foil and allow to rest at room temperature for 10 minutes. Serve hot with Roquefort Chive Sauce on the side.
• Bring the heavy cream to a boil in a small heavy-bottomed saucepan over medium-high heat. Cook at a low boil, stirring occasionally, until the mixture has become thick and creamy, about 20 minutes. Remove the pan from the heat, add the cheese, salt, pepper and chives and whisk rapidly until the cheese melts.
• Yield: 4 servings

NEW YORK STEAK WITH GARLIC CHEESE SAUCE

Steps:

• Sear steaks in hot oil, until cooked to your preference.
• Remove steaks, cover and keep warm.
• In same pan saute onions for 2 minutes, add wine and cook over high heat until reduced to 1 tbsp.
• Add half and half cream.
• Boil until reduced by half.
• Stir in Boursin cheese or garlic cream cheese until thick and hot.
• Pour sauce over hot steaks, garnish with parsley.

NEW YORK STEAKS WITH BOURSIN AND MERLOT SAUCE

Steps:

• Heat 1 tablespoon oil in each of 2 heavy large skillets over medium-high heat. Sprinkle steaks with salt and pepper. Add 3 steaks to each skillet; cook about 4 minutes per side for medium-rare. Transfer to platter; top each with 1 cheese wedge. Tent with foil to keep warm.
• Pour off drippings from 1 skillet; add wine to skillet and boil over high heat until reduced to generous 1/2 cup, scraping up browned bits, about 5 minutes. Remove from heat; add butter and stir until melted. Mix in parsley and chopped chives. Season with salt and pepper. Pour over steaks. Garnish with whole chives.

PERFECT SOY-GRILLED STEAK

Steps:

• Start a charcoal or wood fire or heat a gas grill; the fire should be hot and the rack no more than 4 inches from the heat source. Mix together the first 6 ingredients; taste and add more of anything you like. Turn the steak in the sauce once or twice, then let sit in the sauce until the grill is hot.
• Turn the steak one more time, then place on the grill; spoon any remaining sauce over it. For rare meat, grill about 3 minutes a side for steaks less than an inch thick. For larger or more done steak, increase the time slightly.

GARLIC STEAK WITH GARLIC

Steps:

• Whisk minced garlic, olive oil, salt, and black pepper in a bowl, then pour into a resealable plastic bag. Add the steaks, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 8 hours or overnight.
• Combine 12 garlic cloves and 1 cup olive oil in a small saucepan over low heat. Cook, stirring occasionally, until garlic is golden and tender, about 30 minutes. Set aside.
• Preheat an outdoor grill for high heat, and lightly oil the grate. Remove steaks from bag, wiping off excess marinade with paper towels. Generously season steaks with salt and black pepper.
• Cook the steaks on the prepared grill until they start to firm and are reddish-pink and juicy in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Remove steaks to a plate and let rest for 5 minutes.
• Drizzle balsamic vinegar over steaks, then spoon a few cloves of oil-roasted garlic on top.

NEW YORK STEAK WITH GARLIC CHEESE SAUCE

Steps:

• 1. Sear steaks in hot oil, until cooked to your preference.
• 2. Remove steaks, cover and keep warm.
• 3. In same pan saute onions for 2 minutes, add wine and cook over high heat until reduced to 1 tbsp.
• 4. Add half and half cream and boil until reduced by half.
• 5. Stir in Boursin cheese or garlic cream cheese until the sauce is thick and hot.
• 6. Pour sauce over hot steaks, garnish with parsley.