Best Strip Steak With Lemony Yogurt And Radishes Recipes

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

Ingredients

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 STEAK WITH LEMONY YOGURT AND RADISHES

Strip Steak with Lemony Yogurt and Radishes image

Two for one: Spooning spiced butter over steak flavors the meat while building a nuanced sauce.

Provided by Andy Baraghani

Categories Bon Appétit Steak Radish Summer Yogurt Lemon Juice Cardamom Parsley Dinner Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added

Yield Serves 4

Number Of Ingredients 13

Ingredients

2 (1-inch-thick) boneless New York strip steaks (about 10 ounces each)
2 tablespoons olive oil, plus more for drizzling
Kosher salt
3 tablespoons unsalted butter
4 sprigs thyme
2 garlic cloves, crushed
6 cardamom pods, lightly crushed
1 1/2 teaspoons finely grated lemon zest
1 teaspoon plus 1 tablespoon fresh lemon juice
1 1/2 cups plain whole-milk Greek yogurt
8 ounces radishes (such as red radishes and/or daikon), some cut into wedges and some sliced
1 cup (packed) parsley leaves with tender stems
Crushed red pepper flakes and flaky sea salt (for serving)

Steps:

Let steak sit at room temperature 20 minutes before cooking (this will help it cook more evenly).
Heat a dry large skillet over medium-high. Rub steaks with 2 Tbsp. oil; season generously with kosher salt. Cook, turning several times, until lightly charred, 6-8 minutes. Pour off excess oil from skillet. Add butter, thyme, garlic, and cardamom, and cook steaks, tilting skillet and basting with foaming butter, until medium-rare, about 3 minutes. Transfer steaks to a cutting board and let rest 10 minutes before slicing. Reserve pan drippings.
Meanwhile, mix lemon zest and 1 tsp. lemon juice into yogurt in a small bowl; season generously with kosher salt.
Just before serving, toss radishes, parsley, and remaining 1 Tbsp. lemon juice in a medium bowl. Season with kosher salt, drizzle with oil, and toss again to coat.
Swipe plates with seasoned yogurt and top with steak and radishes. Drizzle with pan drippings and sprinkle with red pepper flakes and sea salt.