**Roasted New York Strip Steak: A Succulent and Flavorful Culinary Delight**
Indulge in the exquisite flavors of a perfectly roasted New York strip steak, a culinary masterpiece that combines tenderness, juiciness, and a symphony of savory sensations. This exceptional cut, renowned for its rich marbling and robust flavor profile, is expertly seasoned and roasted to perfection, resulting in a mouthwatering experience that will tantalize your taste buds. Accompanying this delectable steak are three tantalizing recipes that elevate the dining experience to new heights. Embark on a culinary journey with roasted garlic herb butter, a classic and flavorful sauce that complements the steak's natural flavors. Explore the vibrant and tangy chimichurri sauce, a South American delight that adds a burst of freshness and zest. Finally, discover the creamy and indulgent blue cheese sauce, a luxurious accompaniment that adds a touch of decadence to each succulent bite.
ROASTED NEW YORK STRIP STEAK WITH CHIMICHURRI SAUCE
Spice up your next meal with this tempting Roasted New York Strip Steak with Chimichurri Sauce that is sure to be a family favorite.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 40m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F.
- Mix together 3 tablespoons olive oil, cumin, red pepper flakes, oregano and salt to taste in a bowl and coat the steaks in the mixture.
- Heat a large frying pan on high heat and fry the steaks on each side for 2 to 3 minutes until they are browned.
- Place two 1 1/2 to 2 feet long sheets of Reynolds Wrap® Aluminum Foil on a table and place each steak in the center of the foil and fold up the ends and the outside of the foil to create a packet.
- Bake the steak for 10 minutes for a medium-rare internal temperature. Add 5 more minutes of baking to achieve a medium internal temperature.
- Remove the steaks from the packets and let them rest for 2 to 3 minutes before serving.
- Combine the garlic, parsley, cilantro, red wine vinegar, remaining 2 tablespoons of olive oil and salt and pepper in a food processor and process on high speed until it becomes like a paste.
- Serve the steak alongside the Chimichurri Sauce.
Nutrition Facts : Calories 607.7 calories, Carbohydrate 4.2 g, Cholesterol 131.5 mg, Fat 34.7 g, Fiber 1 g, Protein 66.4 g, SaturatedFat 9.1 g, Sodium 1015.3 mg, Sugar 0.3 g
ROASTED NEW YORK STRIP STEAK WITH PORT WINE MUSTARD SAUCE
Provided by Food Network
Categories main-dish
Time 1h15m
Yield 10 to 12 servings
Number Of Ingredients 12
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.
Tips:
- Choose a New York strip steak that is at least 1 inch thick for best results.
- Preheat your oven to 450°F (232°C) before roasting the steak.
- Season the steak generously with salt, pepper, and any other desired seasonings.
- Sear the steak in a hot skillet for 2-3 minutes per side, or until browned.
- Transfer the steak to a baking sheet and roast for 10-12 minutes, or until the internal temperature reaches 135°F (57°C) for medium-rare.
- Let the steak rest for 5-10 minutes before slicing and serving.
- Garnish the steak with fresh herbs, such as rosemary or thyme, before serving.
Conclusion:
This roasted New York strip steak recipe is a simple and delicious way to cook a classic cut of beef. The steak is seared in a hot skillet to create a flavorful crust, then roasted in the oven to perfection. The result is a tender, juicy, and flavorful steak that is sure to please everyone at the table. Serve the steak with your favorite sides, such as roasted vegetables, mashed potatoes, or a simple salad.
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