Best Ny Strip Steak With Orange Bourbon Glaze Recipes

NY Strip au Poivre image

Provided by Aaron McCargo Jr.

Time 30m

Yield 6 servings

Number Of Ingredients 10

1/2 cup green peppercorns in brine, smashed
2 tablespoons coarse black pepper
4 tablespoons olive oil, for frying
6 (16-ounce) center-cut NY strips
1/4 cup fine diced shallots
2 tablespoons all-purpose flour
1 1/2 cups brandy
2 cup strong beef stock
1/4 cup heavy cream
2 tablespoons fresh chopped parsley leaves

Steps:

Smash green peppercorns on a cutting board with the side of a knife. Add to small bowl and mix with the coarse black pepper. Smear peppercorns on both sides of all 6 steaks. In a large saute pan over high heat, add oil. Sear steaks for 4 minutes on each side, until well caramelized and peppercorns begin to crust. Remove from pan.
Add shallots to pan to caramelize while scraping the bottom. Add the flour and cook for 3 minutes while stirring until pasty, making a roux. Remove pan from flame. Add the brandy. Add the beef stock and heavy cream. Stir. Allow to simmer and cook until sauce thickens.
Drizzle steaks with sauce and garnish with parsley.

NY Strip Steaks image

Provided by Tyler Florence

Categories main-dish

Time 1h25m

Yield 2 servings

Number Of Ingredients 6

Two 8-ounce New York strip loin steaks
Kosher salt
2 tablespoons extra-virgin olive oil, plus more for drizzling
2 tablespoons unsalted butter, at room temperature
1 small bunch fresh thyme sprigs
Sea salt, for sprinkling

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.