Pan-Seared NY Strip Steak

23 July, 2012 0 comments Leave a comment

A little butter adds richness and keeps lean grassfed beef moist without adding much total fat. WARNING:  Smoky!  Keep exhaust fan on high, or cook in a skillet on a hot grill outdoors.

  • 2 grassfed New York strip steaks, thawed
  • 1 tsp. kosher salt
  • 3/4 tsp. black pepper
  • 1 tblsp. olive oil
  • 2 tblsp. butter
  • 2 thyme sprigs
  • 2 garlic cloves, crushed

1.  Let steaks stand 30 minutes at room temperature.

2.  Sprinkle salt and pepper evenly over steaks. Heat a large cast-iron skillet over high heat. Add oil to pan; swirl to coat. Add steaks to pan; cook 3 minutes on each side or until browned (careful not to burn). Reduce heat to medium-low, add butter, thyme, and garlic to pan. Carefully grasp pan handle using a thick oven mitt or dish towel. Tilt pan toward you so butter pools; cook 1 1/2 minutes, basting steaks with butter constantly. Remove steaks from pan; cover loosely with foil. Let stand 10 minutes. Reserve butter mixture.

3.  Cut steak diagonally across grain into thin slices. Discard thyme and garlic; spoon reserved butter mixture over steaks.


Courtesy Cookinglight .com

Hanger Steak with Shallots Recipe

11 May, 2012 0 comments Leave a comment

If hanger steaks aren't available where you are, you might want to try this recipe with a flank or skirt steak. Hanger steaks are sold either whole, looking somewhat like a "V", or trimmed of the center gristle, in which case they resemble a tenderloin. If you get a whole piece, make sure to cut away and discard the center main gristle that connects the 2 tenderloin-ish pieces.
Add to shopping list:

  • 1 Tbsp canola or grapeseed oil
  • 4 hanger steaks, 6-8 ounces each (trimmed of main gristle running through center)
  • Salt and freshly ground pepper
  • 2 Tbsp unsalted butter
  • 6 medium shallots, thinly sliced
  • 2 Tbsp red wine vinegar
  • 1/2 cup red wine
  • 2 Tbsp finely chopped Italian parsley


  1. Heat oil in a large heavy-bottomed skillet or sauté pan over high heat. Pat the steaks dry with a paper towel and season them with salt and pepper. When the pan is hot, place the steaks into the pan, and brown them on all sides. (Do not move the steak pieces until they have browned on one side, if you move them, they won't brown easily.) Continue to turn them until they are cooked to your preference, 6 minutes total for medium-rare (the steaks will continue to cook as they rest), a few minutes longer for more well done. Transfer the steaks to a warm dish and cover them with foil and let them rest while you prepare the sauce.
  2. Reduce the heat to medium, add a tablespoon of butter and the shallots. Season with salt and pepper and cook, stirring frequently, until the shallots are softened, about 3 to 5 minutes. Add the vinegar and cook until it boils away, then add the wine. Bring the wine to a boil and let reduce to about half. Remove pan from heat, stir in the remaining tablespoon of butter and the chopped parsley.

To serve, cut each steak against the grain into thin slices. Fan the slices out on a warm dinner plate. Drizzle the warm shallot sauce over the meat and serve immediately.
Serves 4.