Prime NY strp steak

[BRPORSCHE]

I am craving red meat right now so decided to go to the meat market down the street. 13.99 for Prime NY strip ~1lb, port for a red wine reduction, and some asparagus.

Now I just need to look in the joy of cooking and figure out what sauce I want. Suggestions?

Already rubbed it down with oil and season with only pepper and salt. Going Brazilian on this hunk of meat. It will rest in the fridge until dinner. Cover it?

[mossguy]

Well Tom, I have no sauce suggestions, but I will guess that your appetite and your culinary senses have not been affected by your break-up! Good for you!

Best,
(another) Tom

[James Brown]

Crush some black pepper and drege the steak in it. pan sear it with a lttle cairified butter on both sides and put it in a 350˚ oven till medium rare (140˚ internal temp), deglaze the pan with that port and finish the sause with some heavy cream, salt, a bit of butter and pore over the steak, enjoy!!!

[Gogar]

Listen to James Brown. You could probably sub port for Cognac or Brandy.

http://en.wikipedia.org/wiki/Steak_au_poivre

http://www.foodnetwork.com/recipes/alton-brown/steak-au-poivre-recipe/index.html

[Damian in NJ]

Take it out of the fridge now, wipe off the oil and salt and pepper you added, put it back in the fridge covered then remove one hour before cooking. Kosher or sea salt and pepper it heavily. Cook how you like. I like to serve it with a chimmichurri sauce-a nice foil to the richness of prime beef.

[enzo1]

in a cast iron skillet

[m21sniper]

I cooked myself up a nice bacon wrapped steak last night. In a cast iron skillet.

It.
was.
good.

[Christien]

Personally I think cooking a steak any way other than a grill is sacrilegious. Maybe top-notch chefs can pull it off, but anytime I've had steak in a pan, broiler, etc. it's been bland and plain. I don't particular care for sauces on my steak, but to each his own. Best for me is salt and pepper and sometimes Montreal steak spice (though that stuff #&@%s up my system something fierce - nobody wants to be in the room with me those nights!), 5 minutes per side, and a nice bottle of new world red, usually australian or chilean.

Come to think of it, that's what's for dinner tonight! Woohoo!

[BRPORSCHE]

Originally Posted by enzo1

in a cast iron skillet

Something like this enzo?




I think it will do the job just fine.

[James Brown]

The secret to pan cooking a steak is high heat in the pan and finishing it in the oven. That's the trick. Or you can grill it on the barbe and finish it in the oven, mmmmmm. And start off with the meat at room temp.

[Damian in NJ]

Originally Posted by James Brown

Crush some black pepper and drege the steak in it. pan sear it with a lttle cairified butter on both sides and put it in a 350˚ oven till medium rare (140˚ internal temp), deglaze the pan with that port and finish the sause with some heavy cream, salt, a bit of butter and pore over the steak, enjoy!!!

Pull it out at 135, put it on a plate and cover with foil. Let rest for ten minutes, the internal temp will rise during that time, and allow the juices to redistribute through the steak.

[javadog]

Originally Posted by Damian in NJ

Pull it out at 125,

Fixed that for you.

I suggest two "sauces."

One, top it with a nice French rocquefort cheese, maybe "Pappillion." Or, a nice salty blue...

Or, finish it "Oscar style" which means that it is topped with asparagus, crab meat and a béarnaise sauce. Done right, it's to die for...

Make sure you include some properly cooked (twice) frites...

Have fun,
JR

[m21sniper]

There are many, many ways to cook a mean steak.

I cooked mine on my cast iron skillet last night, and every time i flipped it i basted it in honey barbeque sauce. High heat, so the outside could sear and get nice and crunchy.

OMFG, heaven!

[Shaun @ Tru6]

Yes, go with some cognac, hopefully you have some shallots on hand. if going out for the cream, pick one up.

Originally Posted by Gogar

Listen to James Brown. You could probably sub port for Cognac or Brandy.

Steak au poivre - Wikipedia, the free encyclopedia

Steak au Poivre Recipe : Alton Brown : Food Network

[Shuie]

Cast iron skillet. Get it hot. Real hot. I put my skillet on the grill and turn the gas on high. Season with salt and sear each side. Blanch the asparagus. Sip the Port.

[vash]

Originally Posted by Shuie

Cast iron skillet. Get it hot. Real hot. I put my skillet on the grill and turn the gas on high. Season with salt and sear each side. Blanch the asparagus. Sip the Port.

i do this. i heat the cast iron up in the oven. gotta turn it on anyways. then put it on the burner on high. oil the steak with veggie oil, salt/pepper...sear both sides, finish in the hot oven.

my thermapen probe is my lifesaver. oiling the steak and not the pan controls the oil smoke.

i havent had a steak in a very long time. last time, i cooked a NY strip..sliced it up, and shared it with my wife. an entire one for myself is too much. horseradish on the side.

[James Brown]

Anyone see the ad at the bottom of this page? Chicago steak company!!! Wayne is everywhere!

[Damian in NJ]

When I cook prime I don't use any fat at all, enough will come of the steak to lube the pan. And I roast the asparagus on a cookie tray at 500 degrees, rolled in a bit of olive oil, salt and pepper. It concentrates the flavor. 7-9 minutes depending on the thickness.

[BRPORSCHE]

About to start. Oven preheating and steak nearing room temp.

Wish me luck!

[Damian in NJ]

Originally Posted by BRPORSCHE

About to start. Oven preheating and steak nearing room temp.

Wish me luck!

So?? Pics?