Angus New York Strip Steaks with Red Wine Reduction

Good Monday morning Foodies! I hope everyone had a great long extended weekend! I had a lot planned for this weekend, but as I should know by now, planning stuff usually means that you have made plans that are going to fall through. Murphy's law I guess, but at least I still got to cook on Sunday.
Sunday, I prepared two of our 16 oz Angus Strip Steaks with a VERY simple red wine reduction sauce, and it was fantastic. In my experience, the best meals are the ones that are super simple, and designed to augment the natural flavors and textures. This recipe, is that to a "T".
I was unable to get video of this endeavor (Someone left their flip in the office), but fortunately...I got some tasty pictures of the whole process.
So here is the recipe, and the images.
Happy eating foodies!

For Each 16 oz New York Strip Steak you will need the following:
3/4 Cup Red Wine
Salt & Pepper to taste
2-3 tbs cold unsalted butter, cubed
1/2 large shallot

Directions:
Heat the skillet before placing steaks in it.
Put steaks into heated skillet, fat side down so it can render into the skillet.
Cook steaks on fat side for 3-4 minutes until steak has released most of the fat.
Flip steak on the flat side and cook another 3-5 minutes, flip to the other side and cook for another 10 for medium rare. If you like your steak more well done, leave it in longer.
After steaks have cooked to your taste, remove them from the skillet and set aside under tin foil to keep warm. Add wine, chopped shallot and butter to skillet with drippings and reduce by half (15-20 minutes),
After sauce has reduced, serve immediately with warm steak.
Bon Appetite!

New York Strip Steaks with Peach Sauce

I absolutely love peaches. As a child growing up in Northern California, there were huge fresh peaches around all the time. I know this one sounds a little strange, but the peaches and New York Strip Steak really do combine to make one unforgettable flavor. Give it a try if you are not too timid. It really is great!


Ingredients

• 4 slices thick-sliced bacon, cut crosswise into thirds
  
• 2 10 oz New York Strip Steaks
  
• Salt and ground black pepper
  
• Nonstick cooking spray
  
• 2 fresh peaches, pitted and cut into eighths
  
• 4 1-inch slices French or Italian bread, toasted
  

Directions
Prepare Peach Steak Sauce; set aside. In a large skillet cook bacon until crisp and brown. Remove from skillet. Drain on paper towels. Reserve 1 tablespoon drippings in skillet; set aside. Lightly season steaks with salt and pepper. Lightly coat a heavy 12-inch skillet with nonstick cooking spray. Preheat skillet over medium-high heat until very hot. Add meat. Reduce heat to medium and cook, uncovered, for 8 to 15 minutes for medium rare (145 degree F) to medium (160 degree F) , turning occasionally. (If meat browns too quickly, reduce heat to medium low.) Use 1/2 cup of the Peach Steak Sauce to brush on steaks during the last 5 minutes of cooking. Meanwhile, in the large skillet heat the reserved 1 tablespoon of bacon drippings. Add peaches and cook over medium-high heat for about 3 minutes or until peaches are browned and heated through, stirring and turning peaches occasionally.To serve, place a toast slice on each plate. Top with a steak, peach slices, and bacon. Pass remaining Peach Steak Sauce. Makes 4 servings.
Source:Peach

New York Strip Steaks Topped with Gorgonzola

Tonight is my best friends 25th Birthday, and I will be making this great steak recipe with Maine Lobsters and Basil Mint Pesto Sauce (Posted Earlier Today). As a rule we don't exchange Birthday gifts, so every year I make a huge dinner for him instead. I have a TON of cooking to do when I get home from work. It will be fun though.

Ingredients

• 1/2 cup crumbled Gorgonzola cheese or other blue cheese
• 4 slices bacon cooked crispy and crumbled up
• 1/4 cup slivered almonds, toasted
• 4 teaspoons fresh thyme
• 2 cloves garlic, minced
  
• 1/4 teaspoon ground black pepper
  
• 4 10 z New York Strip Steaks
• 1/4 teaspoon salt
  
• Nonstick cooking spray
  

Directions
In a small bowl stir together cheese, bacon, nuts, thyme, garlic, and pepper; set aside. Trim fat from steaks. Sprinkle steaks with salt. Lightly coat a grill pan or 12-inch skillet with cooking spray. Heat pan over medium-high heat; reduce heat to medium. Add steaks, half at a time if necessary; cook for 3 to 4 minutes per side or until steaks reach desired doneness. To serve, spoon cheese mixture over steaks (below). Cover with foil and let stand for 5 minutes to soften cheese. Makes 4 servings. Broiling directions: Preheat broiler. Place steaks on the unheated rack of a broiler pan. Broil 3 to 4 inches from heat until steaks reach desired doneness, turning once. Allow 10 to 12 minutes for medium-rare and 12 to 15 minutes for medium. Top with cheese mixture as above.
Source:Cheesy