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New York Strip Recipe 2 Ways! Preparing the Steak (2) 12 ounce center cut New York Strip Loin steaks salt & pepper Preheat grill. Allow the steaks to rest at room temperature for at least 15 minutes before grilling. Season liberally with salt and pepper to taste. Grill the steaks to internal temperature desired: Rare - 125°, medium rare - 135°, medium - 145° Temperatures over 145° are not recommended. Remove the steaks and allow them to rest on a warm plate. Note: Use an instant real thermometer to accurately check internal temperatures. For rare steaks, remove steaks from grill at appropriately at 120° and allow to rest. In five minutes the internal temperature tends to increase 5°. Same for all temperatures. Brandy peppercorn sauce (Shown left) 1 tsp. clarified butter 1 tbsp. minced shallots 1/2 c. cognac 1 c. honey 2 tbsp. green peppercorn or peppercorn blend of choice 1/4 c. demi-glaze sauce 1 tbsp. unsalted butter - cold Salt and pepper Sautée minced shallots in clarified butter until soft and translucent. De-glaze the pan with cognac or brandy and flame. * Tilt the pan away from yourself and any open flames when the brandy is added as not to catch yourself on fire. Add heavy cream and reduce by 2/3 while stirring. Add in peppercorns while reducing. Add in demi-glaze while stirring and taste. Season with salt and pepper if necessary. Roasted garlic butter (Shown below) 1 lb. unsalted butter, room temperature 1 tbsp. fine chopped parsley 1 tsp. kosher salt 1 tsp. ground black pepper 1/2 c. roasted garlic cloves (Roast the whole garlic cloves in vegetable oil on the stove top in a heavy bottom skillet, to a brown color, on medium-high heat (Approximately 10 minutes). Remove garlic, peel and reserve oil for later use. Combine first four ingredients in a medium non-reactive bowl. Combine well. Add the peeled garlic cloves and gently incorporate, trying to leave cloves whole so when you chill the butter into logs you can visually see the wonderful slices of garlic. Using plastic wrap, roll the mixture into a log and refrigerate until needed. Gasparilla Magazine would like to thank Chef Mike Elmore of Gulf View Grill, 2095 N. Beach Rd., Manasota Beach, Englewood


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