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Old 01-25-2010, 08:38 AM   #1
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NY Strip Steak

So, you have 5 nice big ones...one for each family member. How would you prepare them?

I'm just curious, and always looking for new ideas and ways to prepare my favorites. You all always have such fantastic ideas!
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Old 01-25-2010, 08:40 AM   #2
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I marinate mine in a combination soy sauce, olive oil and montreal seasoning. It is so good.
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Old 01-25-2010, 08:49 AM   #3
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Little salt and pepper, thrown on the grill till medium and served with a pat of butter and possibly some garlic powder. Yummmm, now you're making me crave steak
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Old 01-25-2010, 08:51 AM   #4
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I love steak au poivre, rolled in coarsely cracked pepper, pan-broiled over high heat until just medium rare, then a sauce made from the pan drippings, a dash of brandy, and real whipping cream. Yum.
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Old 01-25-2010, 09:53 AM   #5
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I drizzle w/ evoo and sprinkle liberally w/ sea salt & freshly gound black pepper then toss on the grill pan for 5-7 min on each side (flipping only once!). They are perfect every time. I especially love to top w/ a pat of shallot/garlic/parsley compound butter. YUM!
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Old 01-25-2010, 10:02 AM   #6
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I butter them, put on some Montreal Steak Seasoning, and then grill them. For myself, I use an extra-chunky (but low carb) bleu cheese dressing as a dipping sauce, because I love steak and bleu cheese. Nom nom nom.
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Old 01-25-2010, 10:03 AM   #7
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pinch of sea salt broil rare with a pat of butter, why mess with perfection?
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Old 01-25-2010, 10:07 AM   #8
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Quote:
Originally Posted by pocahontas View Post
I drizzle w/ evoo and sprinkle liberally w/ sea salt & freshly gound black pepper then toss on the grill pan for 5-7 min on each side (flipping only once!). They are perfect every time. I especially love to top w/ a pat of shallot/garlic/parsley compound butter. YUM!
^^^^

THAT! Except I use garlic salt and pepper. And I like mine RARE so it varies how long I cook them as to how thick the steaks are.
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Old 01-25-2010, 04:14 PM   #9
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Individual steaks (must be 1 inch or more thick) pan sauteed in 1/4-1/3 stick of clarified butter med-high heat with the fat edge in med sauce pan tipped up for exactly 5 mins., then flipped over for 5 again. Rare inside crispy outside and nicely browned! When flipped over, ladle the butter over the top every min. or so. Charlie Trotters does this on their aged steaks....hint....hint.....

Season to taste, for me, none....
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Old 01-25-2010, 06:37 PM   #10
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Quote:
Originally Posted by LuckyKitty View Post
Little salt and pepper, thrown on the grill till medium and served with a pat of butter and possibly some garlic powder. Yummmm, now you're making me crave steak
Yup, works for me!!
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