Tag: New York Strip Steak

Grilled New York Strip Steak with Honey-Tarragon Blue Cheese Butter and Grilled Tarragon Potatoes

 

Note: This post is sponsored by Moyer Beef. All opinions are mine alone.

I’m excited to share that my blog is about to get considerably more beefy! For the next few months, I’ve partnered with Moyer Beef to share some awesome beef recipes. Moyer Beef sources beef and angus beef locally from small family farms in the Northeast. I’ve been sent a bunch of different cuts, so I can’t wait to share some recipes!

Source: moyerbeef.com

First up, I decided to make a grilled meal using Moyer Beef’s Angus New York Strip Steaks. New York Strip Steak is also known as Kansas City Strip Steak or Ambassador Steak in the US and Sirloin Steak or Porterhouse Steak in Europe.  This cut is particularly tender and flavorful. Angus New York Strip Steak, known for their marbling, are even more flavorful (marbling = flavor). This cut of steak comes from the short loin, along the back of the cow. (Fun fact = a T-bone steak is a New York Strip Steak with the bone and tenderloin still attached.)

So, in my opinion, the flavor of a New York Strip Steak should be allowed to mostly shine on its own. Adding a bit of fancy butter on top won’t hurt though, right?

Playing off the flavors of the Honey-Tarragon Blue Cheese Butter, I also made Grilled Tarragon Potatoes to go with the steak. The result is these crave worthy recipes for Grilled New York Strip Steak with Honey-Tarragon Blue Cheese Butter & Grilled Tarragon Potatoes!

 

Ingredients:

Steak: (serves 2, multiply as needed)

Honey-Tarragon Blue Cheese Butter: (serves up to 8)

  • 1 stick (1/2 cup) salted butter, softened to room temperature
  • 1/4 cup crumbled Blue Cheese (I used a Smokey Blue Cheese to highlight the grilling flavor)
  • 1 teaspoon honey
  • 1 teaspoon fresh tarragon, finely chopped
  • 1/8 tsp black pepper

Grilled Tarragon Potatoes: (serves 2, multiply as needed)

  • 12 oz baby potatoes, halved (I used tri-color potatoes)
  • 1/2 shallot, finely chopped
  • 2 teaspoons fresh tarragon, finely chopped
  • 1 tablespoon salted butter
  • zest from 1 lemon
  • salt and pepper, to taste

Continue reading Grilled New York Strip Steak with Honey-Tarragon Blue Cheese Butter and Grilled Tarragon Potatoes

Virtual Mad Men Finale Party – Steak in the Pan with Butter, Potatoes au Gratin, and a Perfect Manhattan

This Sunday is the beginning of the end of Mad Men. Sniffle. I have been a huge fan of the show for years and am sad to see it end. But that doesn’t mean I can’t still throw a little party of my own in celebration of the final premiere!

All week, bloggers have been  featuring their own spins on Mad Men-inspired recipes to gear up for the premiere this Sunday, when we will have a Virtual Mad Men Finale Party!

I adapted some recipes from The Unofficial Mad Men Cookbook: Inside the Kitchens, Bars, and Restaurants of Mad Men by Judy Gelman and Peter Zheutlin. I wanted to cheers to Mad Men in style, so I made a version of Trudy’s Rib Eye in the Pan, Individual Potatoes au Gratin, and Perfect Manhattans.

If you’re a Mad Men fan, you probably remember Trudy calling Pete at the office early into their marriage asking what he wanted for dinner. His response: “Rib eye, in the pan, with butter.” So Pete, this one’s for you! This version is a pan-seared New York Strip Steak with cognac butter. (I made New York Strip Steaks instead of Rib Eye, because that would have just been way too much meat for me.)

The steaks are paired with an adapted version of Julia Child’s Potatoes au Gratin, served in individual crocks.

And what’s a Mad Men Party without a cocktail?? I decided to make a more modernized version of a classic, called a Perfect Manhattan, which refers to using equal parts sweet and dry vermouth.

If you want to also Party Like a Mad Man, you’re in luck! I also have a copy to give away! Details after the recipes.

 

Adapted from The Unofficial Mad Men Cookbook

Ingredients:

Steak in the Pan with Butter:

  • 4 boneless New York Strip Steaks, ~1 inch thick
  • 4 teaspoons canola oil
  • Salt and pepper, to taste
  • 4 oz cognac
  • 8 tablespoons butter

Potatoes au Gratin

  • 3 tablespoons butter, divided
  • 1 cup finely chopped onions
  • 1/2 pound raw potatoes (about 2-3 large potatoes), peeled and diced into 1/2 inch cubes
  • 3 eggs
  • 1 1/2 cups half and half
  • 1 teaspoon salt
  • 1/2 teaspoon ground pepper
  • 1/2 cup sharp cheddar cheese, crumbled (I used Valley Thunder from Valley Shepherd in Reading Terminal)

Perfect Manhattan

  • 8 oz rye whiskey (I prefer Dad’s Hat’s version that is finished in Vermouth barrels)
  • 2 oz dry vermouth
  • 2 oz sweet vermouth
  • 8 dashes bitters
  • maraschino cherries for garnish

Continue reading Virtual Mad Men Finale Party – Steak in the Pan with Butter, Potatoes au Gratin, and a Perfect Manhattan

Seared Scallops and Steak with Manhattan Sauce

I tend to make dinner based on what I’m in the mood for and my boyfriend just has to at least pretend to enjoy it. That involves a lot of fish, pasta, and rice which I’m sure can get a bit boring. So I thought it might be nice if I finally made some steak. But, naturally, I still included some scallops, because I’m still the one cooking! This recipe for Seared Scallops and Steak with Manhattan Sauce from Rachael Ray is simple, quick, but absolutely delicious. It’s a perfect date night meal.

Ingredients (serves 2):

  • Extra-virgin olive oil, for drizzling, plus 1 tablespoon
  • 2 New York Strip Steaks
  • 4 large diver sea scallops
  • Salt and pepper
  • 1 large shallot, chopped
  • 2 cloves garlic, chopped
  • 1/3 cup sweet vermouth
  • 2 tablespoons butter
  • 1/2 pound asparagus spears, trimmed
  • 1/2 lemon, juiced
  • 1 tablespoon chives

Continue reading Seared Scallops and Steak with Manhattan Sauce

Exit mobile version