Strip Steak Recipes, New York Steak, Kansas City Steak--They're All Lean and Healthy
Strip steak recipes, New York steak, Kansas City steak. Call it what you will, they're all different names for the same cut of meat. These tender and tasty steaks are all taken from the short loin of a beef. Many consider the short loin the finest eating of any beef portion.
Remember, however, that grassfed strip steak is even leaner than "storebought" strip steak. It is leaner than New York strip or Kansas City strip that you might order at a fine restaurant. Consequently, the strip steak recipes that you prepare in your own kitchen should have the temperature and cooking times reduced 25-50% as compared to the usual recipe.
The following strip steak recipes are suggested for grassfed beef.
New York Strip Steak
2 grassfed New York strip steaks
Select grassfed steaks approximately 1" thick.
Remove from refrigerator.
Combine: crushed garlic, salt, pepper.
Brush steaks with olive oil on both sides.
Rub spices into meat.
Let set at room temperature for about an hour.
Place steaks on rack in a roasting pan.
Turn heat in broiler compartment to low (about 170° F, if your range is equipped for it.)
After about 15 minutes, turn steaks over.
Remove when internal temperature on meat thermometer shows
This recipe will also work for Kansas City strip steaks, strip steak, or club, T-bone, porterhouse, sirloin, and rib steak.
Pan-Broiled Strip Steak
For thinner steak, about 1/2 to 3/4 inch thick.
Heat skillet. Rub piece of fat trimmed from meat over skillet, then remove. Brown steaks quickly on both sides. Cook over moderate heat until steaks are well browned, turning with tongs. Pour off excess fat. Use no cover or water. Season before serving. Serve on hot platter and hot plates.
Braised Kansas City Steak
Season steaks, dip in flour if desired, then brown in small amount of hot fat. Add a small amount of water or other liquid; cover and cook slowly on top of range or in a pre-heated 350 ° F oven. Cook until fork tender, about 1/2 hour.