PAN SEARED STRIP STEAK WITH GREEN PEPPERCORN SAUCE AND SALT-BAKED POTATOES
Provided by Alex Guarnaschelli
Categories main-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 32
Steps:
- For the steaks: Heat 2 cast iron skillets large enough to hold 2 of the 4 pieces of beef until they begin to visibly smoke. Season the steaks on both sides with salt and pepper. Shut the heat off underneath the skillet and use a pair of tongs to place the steaks in the pan 1 by 1 in a single layer. Turn the heat on under the skillet and brown the first side, 3 to 5 minutes. Try to resist the temptation to turn them over or move them as they cook.
- Turn the steaks on the second side and brown, 3 to 5 minutes.
- Arrange the steaks on a rack to "rest" while you make your sauce.
- Remove the excess grease from 1 of the pans that was used to cook the steaks and reserve the other pan for the potatoes. Add 1 tablespoon of butter and the shallots and cook until they are translucent, 3 to 5 minutes. Add the green peppercorns and brandy and cook until the liquid reduces almost completely.
- Stir in the mustard, lemon juice, lemon zest and Worcestershire sauce. Swirl the pan so all of the flavors start to meld together.
- Add the veal stock and reduce to a desirable consistency, then stir in the tarragon.
- For the potatoes:
- Preheat the oven to 375 degrees F.
- Add the potatoes to a casserole with a fitted lid that is just big enough to hold the potatoes. Toss them with some sea salt and the bay leaves. Cover the casserole and put in the center of the oven to bake for 25 to 30 minutes.
- When the potatoes are tender when pierced with the tip of a knife, remove the casserole from the oven and discard the bay leaves.
- Heat the reserved skillet that the steaks were cooked in over medium heat and add the potatoes into the steak drippings. Cook until they brown and become slightly crisp. slightly. Season with salt, to taste.
- Arrange the potatoes on the bottom of 4 dinner plates and top with the steak. Drizzle with the sauce and serve immediately.
- For the steaks: Heat 2 cast iron skillets large enough to hold 2 of the 4 pieces of beef until they begin to visibly smoke. Season the steaks on both sides with salt and pepper. Shut the heat off underneath the skillet and use a pair of tongs to place the steaks in the pan 1 by 1 in a single layer. Turn the heat on under the skillet and brown the first side, 3 to 5 minutes. Try to resist the temptation to turn them over or move them as they cook.
- Turn the steaks on the second side and brown, 3 to 5 minutes.
- Arrange the steaks on a rack to "rest" while you make your sauce.
- Remove the excess grease from 1 of the pans that was used to cook the steaks and reserve the other pan for the potatoes. Add 1 tablespoon of butter and the shallots and cook until they are translucent, 3 to 5 minutes. Add the green peppercorns and brandy and cook until the liquid reduces almost completely.
- Stir in the mustard, lemon juice, lemon zest and Worcestershire sauce. Swirl the pan so all of the flavors start to meld together.
- Add the veal stock and reduce to a desirable consistency, then stir in the tarragon.
- For the potatoes:
- Preheat the oven to 375 degrees F.
- Add the potatoes to a casserole with a fitted lid that is just big enough to hold the potatoes. Toss them with some sea salt and the bay leaves. Cover the casserole and put in the center of the oven to bake for 25 to 30 minutes.
- When the potatoes are tender when pierced with the tip of a knife, remove the casserole from the oven and discard the bay leaves.
- Heat the reserved skillet that the steaks were cooked in over medium heat and add the potatoes into the steak drippings. Cook until they brown and become slightly crisp. slightly. Season with salt, to taste.
- Arrange the potatoes on the bottom of 4 dinner plates and top with the steak. Drizzle with the sauce and serve immediately.
SALT AND PEPPER RIBEYE STEAK
Salting the ribeye steak two days prior to cooking brines the steak, helps tenderize it, and adds rich flavor.
Provided by Diamond Crystal Salt
Categories Trusted Brands: Recipes and Tips Diamond Crystal® Salt
Time P2DT30m
Yield 6
Number Of Ingredients 5
Steps:
- Two days before cooking, salt both sides of each steak with 1/2 teaspoon Diamond Crystal® Kosher Salt per steak. Place steaks in an airtight container and refrigerate until ready to cook.
- Remove the steaks from the refrigerator about 30 minutes prior to cooking. Sprinkle both sides of steak with black pepper.
- Heat cast iron pan over medium-high heat until very hot. Add vegetable oil and heat until oil shimmers.
- Carefully place steaks in pan. Cook until brown and hard-seared on one side, 4 to 5 minutes.
- Turn steaks and top with one teaspoon butter. Cook for 3 to 4 more minutes or to desired doneness. You may need to cook the steaks in batches depending on the size of your cast iron pan. Keep the cooked steaks in a 170 degree F oven until ready to serve.
Nutrition Facts : Calories 351.9 calories, Carbohydrate 0.3 g, Cholesterol 91.2 mg, Fat 27.2 g, Fiber 0.1 g, Protein 25 g, SaturatedFat 11.3 g, Sodium 1024 mg
SALT AND PEPPER CRUSTED STEAK
A simple way to dress up steak before grilling. Very tasty. A crust develops on the steak that has to be cracked away before eating, but the steak inside is so worth it. Flavorful and succulent.
Provided by silky
Categories Steak
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Trim excess fat from steak.
- Slash the fatty edge of the steak to keep it from curling.
- Mix oil and mustard and spread it in a thick layer over the steak, top and bottom.
- Mix salt with pepper and coat steak with this mixture, pressing the layer firmly onto the steak.
- Place steak on wax paper and let stand for 30 minutes at room temperature.
- Place steak 6 inches above gray coals and grill for 20 minutes on each side for rare, 25 minutes per side for medium.
- Use tongs to turn the steak to keep from piercing the meat.
- Break the crust from the steak and cut meat into thin slices across the grain.
- Serve as is or on rye bread toast.
HERB SALT-CRUSTED STRIP STEAK RECIPE BY TASTY
Here's what you need: new york strip steak, oil, herb salt, fresh rosemary, fresh parsley, fresh thyme, sea salt
Provided by Greg Perez
Categories Dinner
Yield 2 servings
Number Of Ingredients 7
Steps:
- To make the herb salt, pour all ingredients into a food processes and pulse until desired consistency.
- Let the steak rest at room temperature for 30 minutes prior to cooking. This will help the steak cook more evenly.
- Season the steak liberally on both sides with the herb salt.
- In a large cast-iron skillet, heat a drizzle of oil over medium-high heat until nearly smoking. Sear the steak for 4-5 minutes on each side, depending on thickness and your desired doneness. Sear on the sides for 1 minute each to crisp up the fat cap, if desired. For medium-rare steak, the internal temperature should read 135˚F (57˚C).
- Let the steak rest for 10 minutes, then slice and serve.
- Enjoy!
Nutrition Facts : Calories 354 calories, Carbohydrate 1 gram, Fat 28 grams, Fiber 1 gram, Protein 23 grams, Sugar 0 grams
SALT-FRIED RIB-EYE STEAK
No oil is needed to saute' these beauties. The juices from the meat mix with the salt to form a crusty coating that not only prevents the steaks from sticking to the pan but adds a great caramelized flavor. Gourmet...this same method can be used to cook four 6 ounce hamburgers (1 1/4 inch thick)using 2 teaspoons salt
Provided by JoJoStar
Categories Steak
Time 35m
Yield 4 serving(s)
Number Of Ingredients 2
Steps:
- Pat steaks dry.
- Sprinkle salt evenly in a 10-inch cast-iron skillet.
- Heat skillet over moderately high heat until faint wisps of smoke are visible.
- Add steaks and cook, shaking skillet after 1 or 2 minutes to loosen them from the bottom, for 6 minutes.
- Turn steaks over and cook for 5 minutes more for medium-rare.
- Transfer to a cutting board and let stand, loosely covered with foil, for 5 minutes before slicing.
Nutrition Facts : Calories 543.8, Fat 43.8, SaturatedFat 17.9, Cholesterol 134.9, Sodium 1855.2, Protein 34.8
STRIP STEAK WITH SPICED SALT
Provided by Food Network Kitchen
Categories main-dish
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 250 degrees F. Line a baking sheet with foil. Spread 2 tablespoons salt, the coriander seeds, peppercorns, paprika, red pepper flakes, dill seeds and minced garlic in an even layer on the baking sheet and roast until the garlic is dry, about 30 minutes; let cool. Transfer to a spice grinder and pulse several times. (The spiced salt can be made up to 1 week ahead; store in an airtight container.)
- Remove the steaks from the refrigerator about 1 hour before grilling to bring to room temperature; sprinkle each side with 1/2 teaspoon of the prepared spiced salt, then cover with plastic wrap and set aside.
- Preheat a grill to high and prepare for indirect grilling: On a charcoal grill, bank the coals to one side; on a gas grill, turn off half of the burners. Wipe the salt off the steaks and pat dry; brush lightly with olive oil. Grill over direct heat until marked on the bottom, about 2 minutes, then rotate 90 degrees F and cook 2 more minutes. Flip the steaks and repeat on the other side, then transfer to the cooler side of the grill (indirect heat); cook 5 more minutes per side for medium rare. Transfer to a cutting board and let rest 5 to 10 minutes.
- Meanwhile, grill the tomatoes over direct heat, turning, until marked, about 5 minutes. Serve with the steaks and the remaining spiced salt.
SALT-AND-PEPPER STEAK
Categories Bon Appétit
Number Of Ingredients 3
Steps:
- Cut 1 1/2 pound skirt steak into 4 pieces; season with salt and pepper.
- Grill over medium-high heat until medium-rare, about 4 minutes per side.
- Let rest 5 minutes before thinly slicing against the grain.
STRIP STEAK WITH SPICED SALT
Number Of Ingredients 0
Steps:
- Preheat the oven to 250 degrees F. Line a baking sheet with foil. Spread 2 tablespoons salt, the coriander seeds, peppercorns, paprika, red pepper flakes, dill seeds and minced garlic in an even layer on the baking sheet and roast until the garlic is dry, about 30 minutes; let cool. Transfer to a spice grinder and pulse several times. (The spiced salt can be made up to 1 week ahead; store in an airtight container.)Remove the steaks from the refrigerator about 1 hour before grilling to bring to room temperature; sprinkle each side with 1/2 teaspoon of the prepared spiced salt, then cover with plastic wrap and set aside.Preheat a grill to high and prepare for indirect grilling: On a charcoal grill, bank the coals to one side; on a gas grill, turn off half of the burners. Wipe the salt off the steaks and pat dry; brush lightly with olive oil. Grill over direct heat until marked on the bottom, about 2 minutes, then rotate 90 degrees F and cook 2 more minutes. Flip the steaks and repeat on the other side, then transfer to the cooler side of the grill (indirect heat); cook 5 more minutes per side for medium rare. Transfer to a cutting board and let rest 5 to 10 minutes.Meanwhile, grill the tomatoes over direct heat, turning, until marked, about 5 minutes. Serve with the steaks and the remaining spiced salt.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Nutrition Facts : Calories per serving 37
SALT STEAK
This recipe is from my friend Kevin Gallimore. it makes an inferior cut of meat tender and juicy. DO NOT attempt to prepare on a gas grill, as the salt will ruin your heating element!
Provided by Mammabunny
Categories Steak
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- pepper steak.
- coat entire steak thickly with mustard.
- coat entire steak thickly with salt.
- place steak in brown paper bag.
- place steak, bag and all on a 650 degree or hotter charcoal grill.
- turn when bag begins to burn.
- cook for 30-45 munutes.
- remove from grill.
- mustard salt coating will have become a crust-- remove this crust.
- slice thinly for sandwiches.
Nutrition Facts : Calories 619.6, Fat 46.3, SaturatedFat 18.1, Cholesterol 156.5, Sodium 833.8, Carbohydrate 4.9, Fiber 2, Sugar 1.8, Protein 44.2
SALT BLOCK-GRILLED FLANK STEAK
Flank steak has to be pretty much the best thing this side of getting a foot rub while drinking a root beer float. But it's tough. It's ornery. There is a common strategy to making flank steak supple enough to eat without popping your jaw out of joint: marinating. I've made coffee and ginger marinades, lime and tequila marinades, smoked salt and chile pepper marinades, vinegar and sugar marinades, you name it. Every time, great steak. But think of the poor steak: a wonderful, flavor-packed piece of meat subjugated to intense acids and sugars and salts. What if you're a purist, racked with guilt? The flank steak puts you in a quandary. How do we get the elemental flavor out of a meat that resists the teeth? As usual, the solution to every quandary is to think outside the box, or in this case, outside the pan. The two simple tricks to this dish (if you can call steak seared on a giant block of salt a dish) are cutting the meat thin, against the grain, and cooking it fast at a high temperature. Oh, and don't cook it on indifferent steel, but on a block of glowing, flavor-packing, tenderizing Himalayan pink salt.
Yield serves 4
Number Of Ingredients 2
Steps:
- Cut the flank steak lengthwise along the grain of the meat, creating two long strips. Then, turning the piece perpendicular to the blade of your knife, cut the strips across the fiber of the meat into 1/4-inch-thick strips, each about 2 to 3 inches long. Set aside.
- Heat the salt block on a stove, as described in Heating on page 269.
- To test whether the block is hot enough, place one piece of meat on the block. It should sizzle vigorously (or however it is that a piece of meat sizzles when it is really sizzling). Alternatively, use an infrared thermometer, or try to hold your hand 2 or 3 inches away from the block. If you can't, it's hot enough.
- Place about 12 pieces of steak on the block, or as many as the block will hold without the pieces touching. After 5 seconds (yes, just five seconds), flip and cook for another 5 seconds. Repeat with the remaining steak and serve immediately.
- Make sure the salt block is off the heat, and let it cool to room temperature before cleaning and storing it (see page 270).
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