BBQ NY Strip
A quick and easy way to make a tasty, tender steak on the grill! Marinate for a minimum of 2 hours.
Filipino Beef Steak
This is a very easy recipe to make. A tender cut of beef is sliced thin and marinated with lemon juice and soya sauce for at least an hour or longer.
Thyme-Rubbed Steaks with Sauteed Mushrooms
This is an easy recipe. My family just loves the mushroom topping. Add some boiled carrots and mashed potatoes to make a wonderful meal.
Garlic Steak with Garlic
If you are a fan of garlic, this garlic steak with garlic confit will surely put a smile on your face.
Fried Steak with Peppercorn Gravy Sauce
This is such a great, simple red meat-lover's dish. The sauce is flavorful and easy to make. This dish looks like a lot of work, but is so simple. Great for impressing people.
Rosemary Steak
This is a wonderful steak dish that was prepared for me when I lived in Argentina. This Argentinean steak dish is quite popular in various restaurants around Buenos Aires.
Xavier Steak
A simple grilled steak with the addition of a few toppings to make it exciting.
New York Strip Chicago Style
New York Strip on a grill has never been easier. This recipe is easy and ingredients are usually around the house!
Beef Fajitas
This yummy steak filling is sure to tingle your taste buds. It's easy to make ahead and when ready, it cooks quickly for a filling meal. Optional: serve with shredded lettuce or any condiments of your choice.
Sous Vide New York Strip Steak
The real advantage to this technique is the fact that you're guaranteeing a perfect medium-rare. If you've never had any luck getting large, expensive hunks of steak cooked to your idea of perfection, then this is the way to go.
Steak Diane
This recipe of strip steak pounded thin, seasoned with dry mustard, and pan fried, goes great with cooked mushrooms. Just add them to the pan during the last few minutes of cooking time.
Manhattan Filet with Pan Sauce Bordelaise
This simple technique not only provides you with a NY strip steak that eats like a filet mignon but the trimmings are used to make a world-class pan sauce. Even if a faux-bordelaise isn't your cup of tea, you can always save the scraps for a Sunday sauce or meatballs. The overnight dry-aging step is optional but does add a little something extra to the final product.
