Post by hunt4fun1 on Jan 27, 2007 22:37:35 GMT -5
Skillet Steaks
2 1-inch thick New York strip steaks
1/2 teaspoon coarse salt for pan, plus 1 teaspoon coarse salt for steaks
1/4 teaspoon freshly ground black pepper
2 tablespoons clarified butter (3 tablespoons butter yields 2 tablespoons clarified)
Preheat a large grill pan over medium heat until hot. Season the steaks with salt and pepper.
To clarify butter, microwave it in a small bowl 2 minutes at 50 percent power until it has melted. Spoon off the white solids from the top and discard. Pour 2 teaspoons clarified butter into the hot skillet and sprinkle it with coarse salt.
Immediately place the strip steaks into the skillet and cook 2 minutes until brown; then turn and cook 2 more minutes. Add 1 to 2 additional teaspoons of clarified butter to the skillet. Turn the steaks and cook 2 minutes more on each side, for a total of 8 minutes cooking time for medium-rare. Check the steaks for desired degree of doneness, transfer them to a serving platter, and cover to keep them warm. Reserve pan drippings.
Raspberry Sauce
1/2 cup diced Sweet onion
2 cloves garlic, minced
1 12-ounce package frozen raspberries, thawed
1/4 cup raspberry vinegar
1 tablespoon balsamic vinegar
2 tablespoons seedless raspberry jam
1 tablespoon beef stock or broth
1 teaspoon coarse salt
Freshly ground black pepper
Add sweet onion and garlic to skillet drippings and sauté 2 minutes until the onion is soft. Add thawed raspberries with their liquid, vinegars, raspberry jam, beef stock, and salt and pepper. Cook the sauce 10 minutes, stirring occasionally, until it thickens. If desired, strain the sauce before serving.
2 1-inch thick New York strip steaks
1/2 teaspoon coarse salt for pan, plus 1 teaspoon coarse salt for steaks
1/4 teaspoon freshly ground black pepper
2 tablespoons clarified butter (3 tablespoons butter yields 2 tablespoons clarified)
Preheat a large grill pan over medium heat until hot. Season the steaks with salt and pepper.
To clarify butter, microwave it in a small bowl 2 minutes at 50 percent power until it has melted. Spoon off the white solids from the top and discard. Pour 2 teaspoons clarified butter into the hot skillet and sprinkle it with coarse salt.
Immediately place the strip steaks into the skillet and cook 2 minutes until brown; then turn and cook 2 more minutes. Add 1 to 2 additional teaspoons of clarified butter to the skillet. Turn the steaks and cook 2 minutes more on each side, for a total of 8 minutes cooking time for medium-rare. Check the steaks for desired degree of doneness, transfer them to a serving platter, and cover to keep them warm. Reserve pan drippings.
Raspberry Sauce
1/2 cup diced Sweet onion
2 cloves garlic, minced
1 12-ounce package frozen raspberries, thawed
1/4 cup raspberry vinegar
1 tablespoon balsamic vinegar
2 tablespoons seedless raspberry jam
1 tablespoon beef stock or broth
1 teaspoon coarse salt
Freshly ground black pepper
Add sweet onion and garlic to skillet drippings and sauté 2 minutes until the onion is soft. Add thawed raspberries with their liquid, vinegars, raspberry jam, beef stock, and salt and pepper. Cook the sauce 10 minutes, stirring occasionally, until it thickens. If desired, strain the sauce before serving.
