Best 3 Strip Lion Steak Recipes

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**Strip lion steak**, also known as **New York strip**, is a flavorful and juicy cut of beef that is perfect for grilling, pan-searing, or roasting. It is cut from the short loin, which is located between the ribs and the sirloin. The strip lion steak is known for its marbling, which gives it a rich flavor and tender texture. This versatile cut of steak can be cooked to your desired doneness, from rare to well-done.

This article provides three delicious recipes for cooking strip lion steak:

* **Grilled Strip Lion Steak with Chimichurri Sauce**: This recipe combines the classic flavors of grilled steak with a zesty chimichurri sauce. The steak is marinated in a simple mixture of olive oil, garlic, and herbs, then grilled to perfection. The chimichurri sauce, made with fresh parsley, cilantro, and red pepper flakes, adds a pop of flavor to the steak.

* **Pan-Seared Strip Lion Steak with Garlic Butter**: This recipe is perfect for a quick and easy weeknight meal. The steak is seasoned with salt, pepper, and garlic powder, then pan-seared in butter until cooked to your desired doneness. The garlic butter, made with melted butter, garlic, and fresh herbs, adds a rich and flavorful crust to the steak.

* **Roasted Strip Lion Steak with Red Wine Sauce**: This elegant recipe is perfect for a special occasion. The steak is roasted in the oven until tender and juicy, then served with a rich red wine sauce. The red wine sauce is made with red wine, beef broth, and shallots, and it adds a deep and savory flavor to the steak.

No matter which recipe you choose, you are sure to enjoy this delicious and versatile cut of beef.

Check out the recipes below so you can choose the best recipe for yourself!

THE PERFECT NEW YORK STRIP STEAK



The Perfect New York Strip Steak image

Reverse staging is the definitive way to cook thick steaks for a nice brown crust and a perfectly juicy interior. Slow-cook them in the oven to bring them up to temperature, then quickly sear the outsides by basting with hot butter, a French technique called "arroser."

Provided by Chris Pandel

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 7

2 New York strip steaks, 1 lb each, 1½ to 2 inches thick
Salt
1 tablespoon vegetable oil
3 tablespoons unsalted butter, divided
2 cloves garlic, skin on
1 sprig thyme
1 sprig rosemary

Steps:

  • Roast the steaks at low heat: Preheat oven to 275 degrees F. Season steaks generously with salt on all sides. Place steaks on a wire rack fitted over a rimmed baking sheet; this will ensure even airflow all around the steaks as they cook. Cook for 25-35 minutes, checking after 20 minutes, until internal temperature reaches 125 degrees F. (Note: Once the temperature reaches 80 degrees F, it will climb quickly.) For an accurate temperature, place the thermometer through the side into the center of the steak. When steak reaches 125 degrees F, let rest 10 minutes.
  • Sear the steaks: Heat skillet over high heat. Add the oil and heat until smoking; then add the steaks. Cook for 1 minute, undisturbed. Flip steaks, drain off the fat, then cook another 1 minute, undisturbed. Meanwhile, gently smash the garlic cloves with the heel of your hand until you hear a crack, leaving the peels attached.Add 2 tablespoons of butter, garlic cloves, thyme, and rosemary to the skillet. Tilt the pan and continually baste the steaks with the hot butter as it browns and gets foamy. Take the pan off the heat as you baste if the butter is browning too quickly or the herbs and garlic are starting to burn. Add remaining tablespoon of butter; once the first side is well-browned, flip the steaks and continue basting-a French technique called arroser-until the butter is no longer foamy. (Once the steaks have been flipped, Chef Pandel continues basting with his pan entirely off the heat; you may need to do the same, depending on the variables of stove temperature, pan, and the steaks themselves.) When it's no longer foamy, the butter has done its job and the steaks should be well seared with a nice crust. Check the temperature of the steaks: for medium-rare, the internal temperature should be 125 degrees F-130 degrees F. Remove steaks to the rack to rest, about 10 minutes. Serve right away.

STRIP LION STEAK



Strip Lion Steak image

Categories     Salad     Sauce     Side     Steak     Kosher

Yield Serves 1

Number Of Ingredients 6

1 strip loin steak, 1 1/2 inches (4 cm) thick
1 teaspoon kosher salt
Pepper (optional)
3 tablespoons canola oil
Pat of unsalted butter
Montreal Steak Spice (page 250), optional

Steps:

  • Take the steak out of the fridge and let it rest at room temperature for 3 hours. This is crucial and makes this method what it is. The meat should almost be at room temperature.
  • When you are ready to cook, heat a thick cast-iron frying pan over medium-high heat. It should get very hot. Season your steak liberally with the salt and some pepper.
  • Add the oil to the hot pan, carefully add the steak, and lower the heat to medium. Cook for 5 minutes on one side and then 3 minutes on the other for medium-rare.
  • Transfer to a plate, add the pat of butter and steak spice to the top and let the steak rest on the counter for 3 to 7 minutes before serving.
  • THE JOE BEEF TEN VARIATIONS FOR STRIP LOIN: MIRABEAU
  • On each steak, crisscross 8 anchovy fillets and 8 olive halves. Add Joe Beef Sauce Vin Rouge (page 250), a sprig of thyme, and a pinch of cayenne.
  • HORSERADISH
  • Grate a heaping tablespoon of fresh horseradish onto each steak.
  • PICKLES AND MONTREAL STEAK SPICE
  • Add a sliced dill pickle on top of the steak spice.
  • TOMATOES AND GREENS
  • Sprinkle a thick tomato slice with salt and pepper. Serve with a handful of wilted greens, a bit of butter, and Joe Beef Sauce Vin Rouge (page 250). Most of the time when you order a steak, it looks like this, our classic.
  • SLAB OF STILTON
  • Put a 2 1/2-ounce (75-g) piece of Stilton cheese on the steak with Joe Beef Sauce Vin Rouge (page 250).
  • GREEN PASTURES (VERT-PRE)
  • Serve with a watercress salad, matchstick potatoes, and a disk of beurre mâitre d'hôtel. To make the butter, in a small pan, combine 1/3 cup (80 ml) dry white wine and 1/3 cup (40 g) chopped French shallots over medium heat and cook for 6 to 8 minutes, or until the pan is just dry but the shallots are not colored. Remove from the heat and let cool. With a rubber spatula, combine 8 ounces (225 g) room-temperature unsalted butter, 3 tablespoons Dijon mustard, the shallots, a handful of chopped fresh parsley, and a little salt and pepper. On plastic wrap, shape the butter mixture into a cylinder the diameter of a silver dollar and refrigerate until firm.
  • STEAK AU POIVRE
  • Use the Duck Steak au Poivre recipe (page 61) for the sauce, and coat the meat in smashed peppercorns on one side (the one that's facing up) prior to searing.
  • THE MAIN
  • At The Main restaurant on Boulevard Saint Laurent, across the street from Schwartz's, the kitchen serves a steak with a side of liver and franks. And if you're nice, they'll drape a slice of smoked meat on it.
  • CHINATOWN
  • If you're willing, just make the sauce for Oysters #37 (page 123) and use it on your steak. Or, serve the steak with an oyster topped with the sauce and some Chinese broccoli.
  • ZESTY ITALIAN
  • Use the dressing for Zesty Italian Tartare (page 245) on a steak.

WHOLE ROASTED NEW YORK STRIP LOIN



Whole Roasted New York Strip Loin image

Roast beef for a holiday dinner or festive occasion is easy and impressive. There are many cuts to consider, from the pricey tenderloin and standing rib to the more affordable rump roast. A whole strip loin, also know variously as New York strip or Kansas City strip - usually cut into steaks - also makes a great centerpiece. Served with roasted potatoes and parsnips and horseradish sauce, it is the quintessential Anglophone meal.

Provided by David Tanis

Categories     roasts, main course

Time 1h30m

Yield 8 to 10 servings

Number Of Ingredients 15

1 tablespoon black peppercorns
6 allspice berries
2 tablespoons kosher salt
5 pound New York strip loin roast, tied at 2-inch intervals (ask your butcher to do this)
4 cloves garlic, grated
2 bunches rosemary, thyme or savory
3 pounds medium Yukon Gold potatoes, peeled
3 pounds medium parsnips, peeled, cut in 3-inch lengths
1/4 pound unsalted butter, melted
1 large bunch watercress, for garnish (optional)
1 cup (8 ounces) crème fraîche
1 tablespoon Dijon mustard
3 tablespoons grated horseradish, preferably freshly grated
Small pinch cayenne
Salt and pepper

Steps:

  • Coarsely grind peppercorns and allspice together in a spice mill. Combine with salt in a small bowl. Sprinkle mixture evenly over exterior of roast. Add the grated garlic and rub in all over.
  • Line a roasting pan with herb branches and set roast on top. Leave to absorb seasonings for at least 1 hour at room temperature, or refrigerate overnight (bring back to room temperature before proceeding). Heat oven to 400 degrees.
  • In a large pot of well-salted boiling water, cook potatoes until just done, about 15 minutes. Remove with a spider or slotted spoon and place in an earthenware baking dish. In the same water, simmer parsnips until just done, about 8 minutes. Remove and add them to potatoes in baking dish. Pour melted butter over the potatoes and parsnips and use a brush to make sure they are well coated.
  • Make the horseradish sauce: Whisk together crème fraîche, Dijon mustard, horseradish and cayenne in a small bowl. Season with salt and pepper and refrigerate.
  • Roast the beef, uncovered, for about 1 hour. Check with an instant-read thermometer after 45 minutes. For medium-rare, take the roast out of the oven when thermometer registers 120 degrees (residual heat will cause roast to continue cooking as it rests). Remove the roast, tent it with foil, and let it rest for 15 minutes; the temperature should rise to 125 degrees. About 15 minutes after the roast goes into the oven, put in the baking dish of potatoes and parsnips, uncovered, and roast until beautifully golden brown, about 30 minutes.
  • Slice the beef into 1/4-inch-thick pieces and arrange on a warmed platter, garnished with a big bunch of watercress. Pass the roasted vegetables and horseradish sauce separately.

Nutrition Facts : @context http, Calories 887, UnsaturatedFat 23 grams, Carbohydrate 53 grams, Fat 53 grams, Fiber 11 grams, Protein 49 grams, SaturatedFat 24 grams, Sodium 1271 milligrams, Sugar 9 grams, TransFat 0 grams

Tips:

  • Choose the right cut of meat: For strip loin steak, look for a steak that is at least 1 inch thick and has good marbling. This will ensure that the steak is tender and flavorful.
  • Season the steak properly: Season the steak with salt and pepper, and any other desired seasonings, at least 30 minutes before cooking. This will allow the seasonings to penetrate the meat and enhance the flavor.
  • Cook the steak over high heat: Sear the steak over high heat for a few minutes per side, or until the steak is cooked to your desired doneness. This will create a nice crust on the outside of the steak while keeping the inside juicy and tender.
  • Let the steak rest before serving: Once the steak is cooked, let it rest for a few minutes before slicing and serving. This will allow the juices to redistribute throughout the steak, making it more tender and flavorful.

Conclusion:

Strip loin steak is a delicious and versatile cut of meat that can be cooked in a variety of ways. Whether you are grilling, pan-frying, or broiling your steak, following these tips will help you achieve a perfectly cooked steak that is sure to impress your friends and family.

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