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Pan Seared NY Strip Steaks



Ingredients:

  • NY Strip Steaks approx. 1″ thick
  • 2 Tbs Olive or Canola Oil
  • Salt and Pepper to taste

Let Steaks sit at room temperature for 15-30 minutes. Season both sides of steaks with salt and pepper. Pre-Heat Pan over Medium Heat. Add oil and swirl to coat bottom. Sear Fat Cap on NY Strip for 2-3 minutes. Turn steak to lay flat in pan and cook each side. 4 minutes per side for Medium Rare, 6 Minutes per side for Medium, and 8 minutes per side for Medium Well. Remove Steaks from Pan and let rest at room temperature for 5 minutes prior to serving. Serve the steaks on their own or accompanied by any of the following sauces.

Chimichurri Sauce


Ingredients:

  • 1/2 cup Parsley
  • 1/2 cup Oregano
  • 1 cup Cilantro
  • 1 Tbs Salt
  • 2 Pinches Black Pepper
  • 1 cup Olive Oil
  • 1 cup White Wine Vinegar

Blend all ingredients on high in a powerful blender or food processor.

Blue Cheese and Shallot Compound Butter


Ingredients:

  • 4 ounces Butter Softened
  • 4 ounces Blue Cheese
  • 1/2 Shallot Minced
  • Salt and Pepper to taste. If using Salted Butter, then little additional salt will be necessary.

Mix all ingredients thoroughly in clean bowl. Scoop onto parchment and roll into log shape. Refrigerate until ready to use. Will keep for 3-5 days wrapped in the refrigerator.

Pan Sauce


Ingredients:

  • 1/2 Shallot Minced
  • 1 cup Cognac
  • 1 cup Chicken or Beef Stock
  • Salt and Pepper to taste The stock will contain salt, so use approximately 1/8 tsp of salt or less.
  • Saute shallots in a well seasoned pan for 3-5 minutes. Remove from heat and pour in Cognac. Swirl liquid in the pan to remove the seasoning from the bottom of the pan. Reduce until almost dry and then add chicken or beef stock. Bring to a boil and then turn heat down to a simmer and reduce the sauce to your desired thickness

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About Chef Pete

Chef Pete received his classical training at the Western Culinary Institute in 1999, and then went on to work in the kitchens of various restaurants in WI, NM, and IL.

After working as a corporate chef for Sub-Zero Corp. and then the Viking Cooking School, Pete realized that there are 4 things in life that he truly loves:
1. His Family
2. Teaching others how to cook great food in their own kitchens.
3. Cycling
4. Tacos.
In That Order.

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