Type what you have

Ingredients

• ✓ new york strip steak
• onion
• garlic
• soy sauce
• white rice
• water
• vegetable oil
• bamboo shoot
• mushroom
• green onion
• green bell pepper
• red pepper flakes
• soy sauce
• broccoli
• sugar snap pea
• cornstarch
• water
• oyster sauce
• green onion

Instructions

1. 1 Place steak in a bowl; top with minced onion, garlic, and 1 tablespoon soy sauce. Stir to coat.
2. 2 Bring rice and 4 cups water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.
3. 3 Heat vegetable oil in a skillet over medium heat; cook and stir bamboo shoots, mushrooms, 1/4 cup green onion, green bell pepper, red pepper flakes, and 3 tablespoons soy sauce in the hot oil until green bell pepper is slightly tender, 4 to 5 minutes. Add steak, broccoli, and sugar snap peas; cook until beef is browned and no longer pink in the center, about 10 minutes.
4. 4 Whisk cornstarch and 2 tablespoons water together in a bowl until cornstarch is dissolved. Heat oyster sauce in a saucepan over medium-low heat; slowly stir in cornstarch mixture until sauce is thickened, 3 to 5 minutes. Stir oyster sauce mixture into steak mixture; sprinkle with 1/4 cup green onions. Cook steak mixture until sauce is thickened, 7 to 8 minutes. Serve over rice.

By jeanny07

Ingredients

• ✓ new york strip steak
• red wine
• salt
• rosemary

Instructions

1. 1 Combine red wine, salt, and rosemary in a small bowl. Let stand at room temperature for 2 to 3 hours.
2. 2 Heat a large cast iron skillet or griddle over high heat. Place steaks on the hot skillet and cook to desired degree of doneness, about 8 minutes per side. An instant-read thermometer inserted into the centers of steaks should read about 135 degrees F (62 degrees C) for medium-rare.
3. 3 Pour red wine mixture into the skillet with steaks; let boil for 1 minute. Serve steaks with sauce on a deep platter.

By Susan Wilson

Ingredients

• ✓ new york strip steak
• olive oil
• worcestershire sauce
• steak seasoning
• garlic
• red wine vinegar
• basil
• italian seasoning

Instructions

1. 1 Pierce steaks on all sides with a fork .
2. 2 Whisk olive oil, Worcestershire sauce, steak seasoning, garlic, vinegar, basil, and Italian seasoning together in a bowl and pour into a resealable plastic bag. Add steaks, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 2 hours.
3. 3 When ready to cook, preheat an outdoor grill for high heat and lightly oil the grate.
4. 4 Remove steaks from the marinade and shake off excess. Discard the remaining marinade.
5. 5 Cook steaks on the preheated grill for 7 minutes on each side, or to desired doneness.

By RUSS4433

Ingredients

• ✓ new york strip steak
• salt
• black pepper
• vegetable oil
• shallot
• red wine
• chicken broth
• butter

Instructions

1. 1 Cut all visible pieces of fat from the steak so that only the center "eye" portion of the steak remains. Set steaks aside. Cut all meat from the trimmed fat scraps, discard the fat, and finely chop the meat scraps until they resemble ground beef. Transfer chopped meat to a container and refrigerate.
2. 2 Season steaks with black pepper and place on a wire rack set over a tray; refrigerate uncovered, 8 hours to overnight.
3. 3 Bring steaks to room temperature and season with salt.
4. 4 Heat vegetable oil in a large skillet over high heat. Cook steaks in hot oil until browned on one side, 4 to 5 minutes. Reduce heat to medium-high and turn steaks. Continue cooking until steaks start to firm and are reddish-pink and juicy in the center, 4 to 6 minutes more. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C) for medium-rare. Transfer meat to a plate to rest, 5 to 10 minutes. Set the skillet aside.
5. 5 Place chopped beef scraps in a cold skillet and heat over medium-high heat. Cook and stir until meat is browned and caramelized. Add shallots and a pinch of salt; saute until shallots are golden brown and are softened, about 5 minutes more.
6. 6 Pour red wine into the skillet and bring to a boil; cook and stir until wine is almost completely evaporated, 2 to 4 minutes. Add chicken broth and bring to a simmer. Reduce heat to low and cook until reduced by about half, 60 to 90 minutes. Strain sauce into a bowl and skim any fat that rises to the top.
7. 7 Heat the empty steak skillet over medium-high heat. Pour strained sauce into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Season sauce with salt and pepper. Continue cooking until reduced and thickened, 3 to 5 minutes.
8. 8 Remove the skillet from the heat. Whisk butter into sauce until melted and smooth.
9. 9 Place each steak on a plate and spoon sauce over the top.

By John Mitzewich

Ingredients

• ✓ new york strip steak
• pink himalayan salt
• arugula
• lemon juice
• olive oil
• grape tomato
• parmesan cheese
• red onion
• balsamic vinegar

Instructions

1. 1 Preheat an outdoor grill to medium-high heat and lightly oil the grate.
2. 2 Season both sides of each steak with Himalayan pink salt.
3. 3 Place steaks on the preheated grill and cook for 4 minutes. Flip steaks over and grill 4 more minutes. Transfer to a cutting board and let rest for 10 minutes.
4. 4 Meanwhile place arugula in a bowl and drizzle with lemon juice and olive oil. Add tomatoes, cheese, and red onion; toss to coat.
5. 5 Thinly slice the steaks. Divide the steak and salad between two plates. Drizzle 1/2 tablespoon of balsamic vinegar over each salad and serve immediately.

By Soup Loving Nicole

Ingredients

• ✓ new york strip steak
• butter
• truffle oil
• truffle
• sea salt
• sea salt
• black pepper
• olive oil

Instructions

1. 1 Make the truffle butter: Mix butter, truffle oil, shaved truffle, and sea salt together in a bowl. Cover and refrigerate for at least 1 hour.
2. 2 When ready to cook the steaks, place a baking pan in the oven and preheat to 350 degrees F (175 degrees C).
3. 3 Season steaks with sea salt and pepper.
4. 4 Heat oil in a heavy skillet over medium-high heat until shimmering. Add steaks, working in batches if necessary, and sear until browned, about 3 minutes per side.
5. 5 Remove the hot baking pan from the oven; place seared steaks into the pan.
6. 6 Bake in the preheated oven until steaks are firm and reddish-pink and juicy in the center, 8 to 10 minutes. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C) for medium-rare.
7. 7 Let steaks rest for 5 minutes.
8. 8 To serve, dab 1 tablespoon truffle butter on top of each steak.

By Tony

Ingredients

• ✓ new york strip steak
• worcestershire sauce
• salt
• pepper
• red wine
• cherry
• sugar
• vanilla extract
• cornstarch
• water

Instructions

1. 1 Preheat an outdoor grill for high heat, and lightly oil the grate. Rub the New York steaks on both sides with the Worcestershire sauce, then season to taste with salt and pepper.
2. 2 Cook the steaks on the preheated grill until they are beginning to firm, and are hot and slightly pink in the center, 6 to 7 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Once the steaks are done, cover them with two layers of aluminum foil, and allow to rest in a warm area for 10 minutes.
3. 3 While the steaks are cooking, prepare the cherry sauce by bringing the red wine to a boil in a saucepan over medium-high heat; boil for 5 minutes. Stir in the cherries, sugar, and vanilla extract. Return to a boil, then reduce heat to medium, and simmer until the cherries are tender, 5 to 7 minutes. Dissolve the cornstarch in the water, then stir into the simmering cherry sauce. Cook for a few minutes until the cherry sauce thickens. Pour the sauce over the steaks to serve.

By ainsliek

Ingredients

• ✓ new york strip steak
• salt
• black pepper
• vegetable oil
• butter
• mushroom
• garlic
• water
• balsamic vinegar

Instructions

1. 1 Fill a large Dutch oven about 2/3 full with water. Bring water to 130 degrees F (54 degrees C) over medium heat. Attach a candy or oil thermometer to the side of the Dutch oven in order to monitor and maintain the water temperature.
2. 2 Generously season steaks with salt and pepper. Heat 1 teaspoon vegetable oil in a large skillet over high heat. Add steaks and cook until just browned, about 1 minute per side. Transfer steaks to a resealable plastic bag, squeeze out all air, and seal.
3. 3 Place the sealed plastic bag into the Dutch oven, adjusting the heat as necessary to maintain the water temperature at 130 degrees F (54 degrees C). Cook for 2 1/2 hours, moving the bag around occasionally and maintaining the water temperature.
4. 4 While the steaks are cooking, heat 1 tablespoon butter in the same skillet over medium-low heat. Add mushrooms and cook, stirring occasionally, until soft, about 5 minutes. Transfer to a plate and set aside.
5. 5 Remove steaks from the plastic bag (reserving any accumulated juices) and pat dry. Generously season again with salt and pepper. Heat remaining 1 teaspoon vegetable oil in the skillet over high heat. Place steaks in the skillet and cook to form a crust, about 2 minutes per side. Transfer steaks to a plate.
6. 6 Stir garlic and mushrooms into the skillet, reduce the heat to medium, and cook until mushrooms are reheated, about 2 minutes. Stir in reserved steak juices, 2 tablespoons water, and balsamic vinegar. Remove from the heat.
7. 7 Stir in remaining 1 tablespoon butter until completely melted and incorporated. Season with salt and pepper to taste. Spoon sauce over steaks and serve.

By John Mitzewich

Ingredients

• ✓ new york strip steak
• olive oil
• garlic
• cinnamon
• white sugar
• apricot preserves
• salt
• pepper

Instructions

1. 1 In a shallow glass dish, mix the olive oil, garlic, cinnamon, sugar, and apricot preserves. Mix well, as the preserves tend to stick until warm.
2. 2 With a knife, make several shallow slashes in both sides of the steaks. Sprinkle with salt and pepper. Place steaks in the dish with the sauce, and turn to coat. Cover with plastic wrap, and refrigerate for at least 1 hour.
3. 3 Preheat grill for high heat.
4. 4 Lightly oil the grill grate. Place steaks on the grill, and discard any remaining sauce. Grill steaks 10 minutes, turning occasionally, or to desired doneness.

By TEDM

Ingredients

• ✓ new york strip steak
• salt
• black pepper
• olive oil
• butter
• button mushroom
• bell pepper
• sandwich bun
• mozzarella cheese
• mayonnaise

Instructions

1. 1 Season steaks with salt and pepper; allow steaks to come to room temperature, about 15 minutes.
2. 2 Heat oil in a skillet over medium heat until very hot; lay steaks in pan and cook until they are beginning to firm and are hot and slightly pink in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Transfer steaks to a warm plate; cover and let rest, about 10 minutes.
3. 3 Melt butter in same pan over medium heat; stir in mushrooms and peppers. Season with salt and pepper; cook and stir until tender, about 5 minutes.
4. 4 Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
5. 5 Toast buns under the broiler until golden, about 2 minutes. Divide mozzarella cheese over bottom halves of buns; return to broiler until cheese melts, about 2 minutes.
6. 6 Slice steak very thinly. Pile steak slices over cheese-topped bun halves; top with mushrooms and peppers. Spread mayonnaise on top halves of buns; place over sandwich.

By debbie eckstein

Ingredients

• ✓ new york strip steak
• garlic
• olive oil
• salt
• black pepper
• garlic
• olive oil
• balsamic vinegar

Instructions

1. 1 Whisk together garlic, 1 tablespoon olive oil, salt, and black pepper in a small bowl until marinade is well combined; pour into a resealable plastic bag. Add steaks, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 8 hours or overnight.
2. 2 Combine 12 garlic cloves and 1 cup olive oil in a small saucepan over low heat. Cook, stirring occasionally, until garlic is golden and tender, about 30 minutes. Set aside.
3. 3 Preheat an outdoor grill for high heat and lightly oil the grate.
4. 4 Remove steaks from the bag, wiping off excess marinade with paper towels. Discard marinade. Generously season steaks with salt and black pepper.
5. 5 Cook steaks on the preheated grill until slightly firm and reddish-pink and juicy in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Remove steaks to a plate and let rest for 5 minutes.
6. 6 Drizzle balsamic vinegar over steaks, then spoon a few cloves of oil-roasted garlic on top.

By John Mitzewich

Ingredients

• ✓ new york strip steak
• kosher salt
• black pepper
• duck fat
• garlic
• butter
• bourbon
• chicken broth
• heavy cream
• salt
• cayenne pepper

Instructions

1. 1 Season both sides of the steaks generously with salt and pepper. Be especially generous with the pepper.
2. 2 Melt duck fat in a steel pan over medium-high heat. Add steaks; cook until firm and reddish-pink in the center for medium-rare, about 5 minutes per side. Sear the edges until browned, about 30 seconds each. Transfer steaks to a plate; let rest while you make the sauce. Turn off the heat.
3. 3 Stir garlic into the same pan using a spoon. Add 1 teaspoon butter; let melt. Pour in bourbon. Heat until reduced to a sticky glaze, about 15 seconds. Add chicken stock. Bring to a boil over high heat while scraping up the browned bits at the bottom to deglaze. Cook until reduced by half, about 2 minutes. Add heavy cream; season with salt and cayenne pepper. Boil until thickened, 2 to 3 minutes.
4. 4 Turn off heat and add remaining 2 teaspoons butter; swirl until melted, about 30 seconds more. Spoon sauce warm onto serving plates. Place steaks on top.

By John Mitzewich

Ingredients

• ✓ new york strip steak
• vegetable oil
• red onion
• button mushroom
• salt
• black pepper
• zinfandel wine
• beef broth
• dijon mustard
• heavy cream

Instructions

1. 1 Heat 1 tablespoon oil in a large skillet over medium-high heat. Add onions and mushrooms; cook and stir until tender, about 10 minutes. Transfer mixture to a bowl.
2. 2 Add remaining 1 tablespoon oil to the skillet over medium-high heat. Pat each steak dry with paper towels; season with salt and pepper. Add steaks to the skillet and cook to desired doneness, about 5 minutes per side for medium. Remove steaks from the skillet.
3. 3 Pour wine into the skillet; stir and scrape up any brown bits in the bottom of the pan. Whisk broth and mustard into wine mixture; bring to a boil. Cook sauce, stirring often, until slightly reduced, about 5 minutes. Slowly whisk in cream; remove from heat and let stand to thicken, about 5 minutes more.
4. 4 Return mushrooms and steaks to the skillet; coat in sauce and serve.

By Shelby Knockenhauer

Ingredients

• ✓ new york strip steak
• salt
• black pepper
• garlic powder
• onion
• white vinegar
• onion powder
• olive oil
• beef broth
• sofrito
• garlic

Instructions

1. 1 Combine salt, pepper, and garlic powder in a small bowl. Sprinkle over steak slices on all sides to season. Transfer steak to a resealable plastic bag and add sliced onions, vinegar, and onion powder. Move steaks around to combine with the marinating ingredients. Seal the bag and refrigerate for 1 hour.
2. 2 Heat olive oil in a skillet over medium heat. Add steak and onion mixture; cook and stir until steak is browned and onions are soft, 4 to 6 minutes. Remove from the skillet and keep warm.
3. 3 Add beef broth, sofrito, and garlic to the skillet and cook over medium heat until garlic is golden brown, 2 to 3 minutes. Add steak and onions back to the skillet, cover, and simmer over low heat until onions and steak are cooked through, about 15 minutes.

By Elsie

Ingredients

• ✓ new york strip steak
• olive oil
• cumin
• red pepper flakes
• oregano
• garlic
• parsley
• cilantro
• red wine vinegar
• salt
• black pepper
• aluminum foil

Instructions

1. 1 Preheat the oven to 400 degrees F.
2. 2 Mix together 3 tablespoons olive oil, cumin, red pepper flakes, oregano and salt to taste in a bowl and coat the steaks in the mixture.
3. 3 Heat a large frying pan on high heat and fry the steaks on each side for 2 to 3 minutes until they are browned.
4. 4 Place two 1 1/2 to 2 feet long sheets of Reynolds Wrap® Aluminum Foil on a table and place each steak in the center of the foil and fold up the ends and the outside of the foil to create a packet.
5. 5 Bake the steak for 10 minutes for a medium-rare internal temperature. Add 5 more minutes of baking to achieve a medium internal temperature.
6. 6 Remove the steaks from the packets and let them rest for 2 to 3 minutes before serving.
7. 7 Combine the garlic, parsley, cilantro, red wine vinegar, remaining 2 tablespoons of olive oil and salt and pepper in a food processor and process on high speed until it becomes like a paste.
8. 8 Serve the steak alongside the Chimichurri Sauce.

By Reynolds KitchensR

Ingredients

• ✓ new york strip steak
• olive oil
• lime
• cilantro
• onion
• garlic
• cumin
• salt
• black pepper
• white corn tortilla
• salsa
• mexican cheese blend

Instructions

1. 1 Gather all ingredients.
2. 2 Whisk oil, lime juice, cilantro, onion, garlic, cumin, salt, and pepper together in a bowl; pour into a resealable plastic bag.
3. 3 Add steak strips, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 4 to 8 hours.
4. 4 When ready to cook, heat a large skillet over medium heat. Add steak and marinade. Cook and stir until steak is browned and cooked through and all liquid is absorbed, 15 to 20 minutes.
5. 5 Serve steak on tortillas with salsa and Mexican cheese.

By CookingQueen

Ingredients

• ✓ new york strip steak
• chili powder
• cumin
• chipotle powder
• black pepper
• cayenne pepper
• salt
• garlic
• salt
• butter
• lime
• vegetable oil
• lime zest

Instructions

1. 1 Mix chili powder, cumin, chipotle powder, pepper, and cayenne for rub together in a small bowl.
2. 2 Place steaks on a large plate. Sprinkle kosher salt generously on both sides, then sprinkle rub over the salt.
3. 3 Twist 3 pieces of foil into 1/2-inch diameter rolls and place them under the steaks to act as a rack and lift the steaks up from the plate. Pop steaks into the fridge and leave uncovered to dry-brine for 3 to 12 hours.
4. 4 Meanwhile, place garlic and salt for garlic-lime butter in a mortar. Grind to a paste with a pestle. Add butter and lime zest and stir with a small spoon to combine. Set aside.
5. 5 Preheat a charcoal grill for high heat. Remove steaks from the refrigerator and brush with vegetable oil on both sides.
6. 6 Place steaks on the preheated grill and cook until firm and reddish-pink and juicy in the center and meat gently springs back to the touch, about 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C) for medium-rare.
7. 7 Remove from the grill and top with garlic-lime butter.

By John Mitzewich