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

Strip Steak Sandwiches with Horseradish Mustard Butter

This simple steak sandwich recipe is perfect for a gourmet lunch on the go. I usually double this recipe and wrap the sandwiches up in plastic wrap for the week. It's quick and easy, and tastes like it took hours and hours of painstaking preparation. The New York Strip steak is my favorite cut to use for this recipe, but it also works nice with a good rib eye steak.

Ingredients

• 6 tbs unsalted butter
  
• 3 tbs drained bottled horseradish
  
• 3 tbs Dijon mustard
  
• 1 1/2 tbs minced shallot
  
• 2 10 oz New York Strip Steaks
  
• 2 large baguettes
  
• 1 large bunch watercress, tough stems removed

Recipe Directions:
Preheat broiler. Blend together butter, horseradish, mustard, shallot, and salt and pepper to taste in a bowl with a fork until well blended. Pat steaks dry, season both sides well with salt and pepper, and put on rack of a broiler pan. Spread top of steaks with 1 tablespoon mustard butter mixture, then broil 2 to 3 inches from heat 5 minutes. Turn over and spread other side with 1 tablespoon mustard butter mixture, then broil 4 to 5 minutes more for medium-rare. Transfer meat to a cutting board and let stand 5 minutes. (Leave broiler on.) Cut baguettes crosswise into 4 equal sections, then halve sections horizontally. Broil bread, cut sides up, about 3 inches from heat, rotating pan once, until golden, 30 seconds to 1 minute. Holding knife at a 45-degree angle, very thinly slice steaks across the grain. Spread cut sides of bread with mustard butter and mound steaks on half of bread. Top with watercress and remaining bread. Serve immediately.
Source:Strip Steak Recipe

Grilled Steak and Onions with Rosemary Balsamic Butter Sauce

Rosemary is a very under appreciated herb. It makes steaks, stews, pasta sauces...anything more fresh and flavorful. I prefer using fresh rosemary for recipes. Not only is it more fresh and flavorful, it's actually less expensive than dried herbs! If I ever move somewhere with a yard, I fully intend to have my own herb garden for cooking. It's an easy way to improve your cooking, and save money! And who is not down for better tasting food that costs less?

Ingredients

• 8 tablespoons (1 stick) chilled unsalted butter, divided
  
• 1 large shallot, minced
  
• 1/2 cup balsamic vinegar
  
• 2 large fresh rosemary sprigs
  
• 2 pounds mixed sweet onions, large shallots, baby leeks, and green onions
  
• 2 tablespoons olive oil
  
• 4 10 oz. New York strip steaks
  
• 2 tablespoons orange juice

Directions
Melt 6 tablespoons butter in heavy small saucepan over medium heat. Add minced shallot and cook until translucent, about 2 minutes. Add vinegar and rosemary and simmer until syrupy and reduced to 1/2 cup, about 6 minutes. Remove from heat (balsamic sauce will separate as it stands). Prepare barbecue (medium-high heat). Peel sweet onions, then cut into 1/2-inch-thick rounds. Skewer horizontally with toothpicks to keep intact. Peel shallots; cut in half lengthwise. Trim root ends and tops of leeks. Cut in half lengthwise; rinse to remove any dirt. Trim root ends of green onions. Place sweet onions, shallots, leeks, and green onions on rimmed baking sheet and drizzle with oil; toss. Sprinkle with salt and pepper. Sprinkle steaks with salt and pepper. Grill sweet onions, shallots, leeks, and green onions until tender, turning often, about 5 minutes for green onions and 10 minutes for sweet onions, shallots, and leeks. Move onions to cooler part of grill to keep warm. Grill steaks to desired doneness, about 7 minutes per side for medium-rare. Transfer steaks and onions to platter; cover. Remove rosemary sprigs from balsamic sauce; add orange juice and bring to simmer. Remove saucepan from heat; add remaining 2 tablespoons chilled butter and whisk until melted and sauce is smooth. Season sauce to taste with salt and pepper. Drizzle some of sauce over steaks and onions. Serve, passing remaining sauce separately.
Source:Rosemary

New York Strip Steaks with Lobster Sauce

I can never resist a great Surf & Turf recipe. This culinary masterpiece combines my favorite cut of steak, and my favorite sea faring creature...the Lobster. Since this is a long and involved recipe, I usually reserve it for nights I am entertaining a group of friends. It never fails to get the "Wow" out of the crowd!

Ingredients

• 1 2 1/3-pound live lobster
  
• 1 cup (2 sticks) unsalted butter, divided
  
• 1 shallot, sliced
  
• 2 garlic cloves, chopped
  
• 1 dried red Chile, such as Jalapeños or
  
• 1/2 teaspoon paprika
  
• 1/4 cup Sherry wine vinegar
  
• 2 tablespoons chopped shallot
  
• 1 tablespoon capers, chopped
  
• 2 large egg yolks
  
• 1 tablespoon fresh lemon juice
  
• 1 tablespoon water
  
• 1 tablespoon chopped fresh tarragon
  
• 6 10-ounce boneless New York strip steaks
  
• Coarse kosher salt

Directions
Cook lobster in large pot of boiling salted water 13 minutes. Using tongs, transfer lobster to rimmed baking sheet. Cool slightly. Twist off claws; reserve for another use. Twist off tail. Scrape out any green tomalley. Using kitchen shears, cut body and legs into 2-inch pieces and place in medium bowl. Cut tail meat from shell; add shell to bowl with body and legs. Cut meat lengthwise into 4 strips, then crosswise into 1/4-inch pieces. Place meat in small bowl, cover, and chill. Melt 1/2 cup butter in heavy large pot over medium-low heat. Add sliced shallot, garlic, and Chile; cook until fragrant, about 5 minutes. Add lobster shell pieces and stir 5 minutes. Increase heat to medium. Add remaining 1/2 cup butter, 1 tablespoon at a time, stirring until melted between additions. Add paprika; stir to blend. Strain butter into medium bowl, pressing on solids in strainer to release all butter. Discard solids in strainer. Let lobster butter cool to room temperature. (Lobster meat and butter can be prepared 1 day ahead. Cover butter and chill. Return lobster butter to room temperature before continuing.) Combine vinegar, chopped shallot, and capers in medium saucepan. Boil over high heat until almost all liquid evaporates, about 1 minute. Remove from heat. Whisk yolks, lemon juice, and 1 tablespoon water in medium bowl. Place bowl over saucepan of barely simmering water. Whisk constantly until mixture is thick, about 3 minutes. Turn off heat. Whisk in lobster butter in 6 additions. Whisk in shallot mixture and tarragon. Season to taste with salt and pepper. Stir in reserved lobster meat. Season with salt and pepper. Keep lobster bèarnaise sauce over warm water.
Preheat broiler. Rub steaks with coarse kosher salt and pepper. Broil until cooked to desired doneness, about 6 minutes per side for medium-rare (5 minutes per side if boneless). Serve with lobster bèarnaise sauce.
Source:Strip with Lob Sauce

Grilled New York Strip Steaks with Salsa Verde

I love steak. Although I do enjoy a nice thick filet every now and then, I prefer the juicy flavor of the New York Strip. This great recipe pairs my favorite steak with a fantastic fresh salsa. Perfect for summer grilling, or indoor grilling all year long!

Ingredients

• 1 1/2 tablespoons coarsely crumbled firm white sandwich bread
  
• 1 1/2 teaspoons red-wine vinegar
  
• 1 1/2 teaspoons drained bottled capers, finely chopped
  
• 1/4 teaspoon minced garlic
  
• 1/8 teaspoon anchovy paste
  
• 1/8 teaspoon Dijon mustard
  
• 2 tablespoons finely chopped fresh flat-leaf parsley
  
• 1 1/2 tablespoons extra-virgin olive oil
  
• 2 teaspoons water
  
• 1 10 oz. NY Strip Steak

Directions
Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill. Mash together bread crumbs, vinegar, capers, garlic, anchovy paste, and mustard using a mortar and pestle. Add parsley, oil, and salt and pepper to taste and stir until combined well. Stir in water. Pat steak dry and season on both sides with salt and pepper. When fire is hot (you can hold your hand 5 inches above rack for 1 to 2 seconds), grill steak on lightly oiled grill rack, uncovered, turning once, about 10 minutes total for medium-rare. Let stand 10 minutes. Stir sauce and serve with steak.
Source:Salsa Verde

Asian Steak Salad

Any steak you have on hand will be great for this recipe, but I like using New York Strip Steaks to ensure that it turns out as flavorful as possible.

Ingredients
For steak

• 1/4 cup Asian fish sauce
  
• 2 tablespoons finely chopped peeled fresh ginger
  
• 2 garlic cloves, finely chopped
  
• 2 tablespoons soy sauce
  
• 2 tablespoons sugar
  
• 2 10 oz. NY Strip Steaks

For salad

• 1/2 cup fresh lime juice
  
• 6 tablespoons water
  
• 6 tablespoons sugar
  
• 6 tablespoons Asian fish sauce
  
• 1 1/2 teaspoons dried hot red-pepper flakes
  
• 1/2 cup thinly sliced shallots (2 medium)
  
• 8 oz dried vermicelli rice-stick noodles*
  
• 2 medium Granny Smith apples
  
• 7 oz Asian salad mix (16 cups loosely packed; see cooks' note, below)
  
• 1 cup fresh mint leaves, torn into pieces if large
  
• 1/2 cup salted roasted peanuts (sometimes labeled "cocktail peanuts"), chopped
  

Directions
Marinate and grill steak: Whisk together fish sauce, ginger, garlic, soy sauce, and sugar in a small bowl until sugar is dissolved. Pour marinade into a large sealable plastic bag. Pat steak dry and place in bag, then press out excess air and seal bag. Turn bag over 2 or 3 times to coat meat, then place in a shallow dish (in case of leaks) and chill at least 4 hours and up to 8. Bring steak to room temperature 30 minutes before grilling. Prepare grill for cooking over medium-hot charcoal (moderate heat for gas). Remove steak from marinade (discard marinade) and pat dry with paper towels. Grill, uncovered unless using a gas grill, over direct heat, turning over once, until medium-rare, 12 to 14 minutes total. Transfer steak to a cutting board and let stand, uncovered, about 15 minutes. Assemble salad while steak rests: Whisk together lime juice, water, sugar, fish sauce, and red-pepper flakes in a bowl until sugar is dissolved, then stir in shallots. Cook noodles in a 5-quart pot of boiling salted water until just tender, 4 to 5 minutes. Drain in a colander, then rinse under cold water and drain well. Transfer to a bowl and toss with 1/2 cup dressing. Working around core of each apple, cut thin slices (about 1/8 inch thick) with slicer, then stack slices. Cut slices lengthwise into 1/4-inch-wide matchsticks. Combine apples, greens, and mint in a large bowl. Add 1/2 cup dressing and toss well to coat. Thinly slice steak across the grain.