What is your favorite recipe for cooking New York steak & Rib Eye steak? (besides BBQing)?

Which steak do you personally like best?What is your favorite recipe for cooking New York steak %26amp; Rib Eye steak? (besides BBQing)?
Blackened Steak


Makes 4 servings.


Prep Time: 8 minutes


Cook Time: 10 minutes


2 boneless rib-eye or strip steaks (about 3/4-inch thick), trimmed


2 tablespoons melted butter or oil


2 tablespoons McCormick Grill Mates Steak Rub


1 teaspoon Paprika


1/2 teaspoon Thyme Leaves


1/8 to 1/4 teaspoon Ground Red Pepper





1. Place large cast iron skillet (preferred) or other large heavy skillet (not nonstick) on high heat at least 5 minutes or until very hot. (See Test Kitchen Tips if using nonstick cookware.)





2. Mix Rub, paprika, thyme and red pepper in small bowl.





3. Brush each side of steaks with butter or oil. Generously season with Rub mixture.





4. Carefully place steaks in hot skillet. Cook 8 to 10 minutes or until desired doneness, turning once.





Test Kitchen Tips:


Directions for using nonstick cookware: Prepare steaks as directed above. Heat large nonstick skillet on medium heat 5 minutes. Cook as directed above. Increase cook time as needed for desired doneness.


Steaks can also be cooked directly on a preheated grill. Flavor and appearance will vary from the traditional skillet method.What is your favorite recipe for cooking New York steak %26amp; Rib Eye steak? (besides BBQing)?
Slice steak into thin strips and saute with thinly sliced onion, green pepper and mushrooms. Place the veggies in the pan first with a little bit of olive oil and saute until caramelized. Remove the veggies and set aside. Saute steak until done to your taste. I like mine medium rare. Top with your favorite steak sauce. Serve with a nice twice baked potato! Yummy!
New York strip marinated for a little while in Worchestershire sauce and minced onion and garlic, then broiled until medium and served with crumbles of bleu cheese. . .





. . .it's almost three AM, and now I'm so hungry I'll never be able to sleep! Wonder what the neighbors would think if I went out and fixed myself a nice steak on the grill? ;-)
STEAK WITH SHALLOT-MERLOT SAUCE


1 12- to 14-ounce sirloin steak


1 tablespoon vegetable oil





1 1/2 tablespoons finely chopped shallots


6 tablespoons Merlot


3/4 cup beef stock or canned broth


3 tablespoons unsalted butter





Sprinkle steak with salt and pepper. Heat oil in heavy large skillet over high heat. Add steak and cook until brown, about 1 minute per side. Reduce heat to medium and cook steak to desired doneness, about 3 minutes per side for medium-rare. Transfer steak to plate; tent with foil.





Add shallots to same skillet and saut茅 over medium-high heat 1 minute. Add Merlot; boil until reduced by half, about 2 minutes. Add stock; boil until syrupy, about 8 minutes. Remove skillet from heat. Add butter and whisk until melted. Season with salt and pepper.





Cut steak into 2 pieces; place on plates. Spoon sauce over and serve.





Serves 2.


Bon App茅tit
TOP SIRLOIN 3/4 INCH THICK MARINATED FOR 2 DAYS IN A VERY SPICY SAUCY THEN COOKED MEDIUM RARE WITH THE BLOOD STILL DRIPPING WITH THE MEAT AND THE LARGEST BAKED POTATO U CAN FIND SMOTHERED IN ONION AND REAL SWEET CREAM BUTTER. DON'T FOR GET THE MUSHROOMS AND A VEGGIE!
%26lt;b%26gt;Cajun-Style Rib-Eye Steak %26lt;/b%26gt;


Begin marinating the steaks a day ahead.





1 cup vegetable oil


1 onion, thinly sliced


1 tablespoon garlic powder


1 tablespoon plus 1/2 teaspoon black pepper


6 small rib-eye steaks, approximately 3 pounds


1 tablespoon paprika


1 teaspoon cayenne pepper, or to taste


1 teaspoon salt


1/2 teaspoon white pepper





Combine oil, sliced onion, garlic powder and 1 tablespoon black


pepper in 13 x 9 x 2-inch glass baking dish. Add steaks to marinade, turning to coat. Spoon half of sliced onion evenly over steaks. Cover and refrigerate overnight. Prepare barbecue (medium-high heat) or preheat broiler. Remove steaks from marinade. Combine paprika, cayenne, salt, white pepper and 1/2 teaspoon black pepper in small bowl. Sprinkle each side of each steak with 1 teaspoon spice mixture. Grill or broil steaks until cooked through, about 8 minutes per side for medium-rare. Cut each steak in half. Divide steaks among plates; serve.





Serves 6.








%26lt;b%26gt;Pepper-Crusted New York Strip Steaks Recipe%26lt;/b%26gt;





Ingredients:


4 NY strip steaks, (8 oz. each)


2 teaspoons olive oil


2 teaspoons cracked black peppercorns


1 teaspoon salt


2/3 cup double strength beef broth


2/3 cup dry red wine


3 tablespoons blackberry preserves








Directions:


Rub oil evenly on both sides of steaks. Sprinkle with salt and pepper. Heat a non-stick skillet over medium high heat. Cook steaks 4-5 minutes per side. In a small bowl, combine wine, beef broth and preserves. When steaks are done, remove from skillet and turn heat to high. Add wine mixture to skillet and boil 5-6 minutes until reduced by half or slightly thickened. Serve steaks with glaze.








This recipe for Pepper-Crusted New York Strip Steaks serves/makes 4
if youre not cooking over a flame youre just ruining a good piece of meat.