March 14th....

[MudGrrl]

Steak and BJ day!

:D

Ok, here's the problem. I'm a vegetarian and don't know jack about cookin' up the meat.



I need some sort of New York/Kansas City Strip recipe.

Can you help me make Steak and BJ day awesome (the steak part more importantly)?

[SkaredShtles]

New York strip:

Pre-heat grill.
Pepper steak
Sear one side over high heat
Flip & sear other side
Turn down heat
Cooking time will depend on thickness and desired doneness - just cook even times on both sides
Remove & let stand 5 minutes

Steak is pretty easy.

[Westy]

I prefer just to broil steaks, I think it seems to seal in the juices and flavor better. Just crank up the broiler throw in the steak for a few minutes each side. Let it rest then enjoy the bloody mess with a bit of salt.

Now I'm hungry.

[OGRipper]

Steak and BJ day!

:D

Ok, here's the problem. I'm a vegetarian and don't know jack about cookin' up the meat.



I need some sort of New York/Kansas City Strip recipe.

Can you help me make Steak and BJ day awesome (the steak part more importantly)?

Wow, is this a national holiday? If not it should be!

Here's what I do, quick and easy (I wrote this earlier for someone else):

Trim some of the excess fat and any super tough tendons from the side. Salt and pepper the steaks and let sit for a few minutes. Heat a cast iron or other thick bottom pan over high heat - I like it really hot. Drizzle some olive oil on the steaks, spread it around evenly, then add to the hot pan. Don't move the steaks for at least a minute and a half or so (that way you'll get a good crust) but if you smell them burning you can turn the heat down a little - just a little - we are talking short cooking at high heat here. When the first side is done flip em over and cook for a little less time on the second side. I like em rare so it's never more than a couple minutes each side. Remove to a plate, cover, and like SS said let em rest to finish cooking and recirculate the juices. They will keep cooking for a few minutes, so take em off before you think they're done - very important if you want em rare. Spoon out most of the fat from the pan, then over med/high heat add a little red wine or beef stock (or a combination of both), then with a wooden spoon scrape the pan and cook down the liquid by about 1/2. Pour the juice from the steak plate into the sauce, remove from the heat and swirl in a pat or two or three of butter and season to taste. Plate the steaks and spoon some of the sauce over each.

If you use a grill or broiler the cooking time should be about the same but you won't be able to do a pan sauce. In that case I like to go with some herb butter (mash fresh garlic, your choice of herbs, and a little S&P into room temp butter, the spoon a glob on top of the hot steak before serving) or even just a spash of some really good olive oil and a few fresh herbs.

[MudGrrl]

You guys rock!