SKINFOOD NEW YORK RECIPES

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THE PERFECT NEW YORK STRIP STEAK RECIPE | CHRIS PANDEL ...



The Perfect New York Strip Steak Recipe | Chris Pandel ... image

Reverse staging is the definitive way to cook thick steaks for a nice brown crust and a perfectly juicy interior. Slow-cook them in the oven to bring them up to temperature, then quickly sear the outsides by basting with hot butter, a French technique called "arroser."

Provided by Chris Pandel

Categories     main-dish

Total Time 1 hours 0 minutes

Cook Time 10 minutes

Yield 4 servings

Number Of Ingredients 7

2 New York strip steaks, 1 lb each, 1½ to 2 inches thick
Salt
1 tablespoon vegetable oil
3 tablespoons unsalted butter, divided
2 cloves garlic, skin on
1 sprig thyme
1 sprig rosemary

Steps:

  • Roast the steaks at low heat: Preheat oven to 275 degrees F. Season steaks generously with salt on all sides. Place steaks on a wire rack fitted over a rimmed baking sheet; this will ensure even airflow all around the steaks as they cook. Cook for 25–35 minutes, checking after 20 minutes, until internal temperature reaches 125 degrees F. (Note: Once the temperature reaches 80 degrees F, it will climb quickly.) For an accurate temperature, place the thermometer through the side into the center of the steak. When steak reaches 125 degrees F, let rest 10 minutes.
  • Sear the steaks: Heat skillet over high heat. Add the oil and heat until smoking; then add the steaks. Cook for 1 minute, undisturbed. Flip steaks, drain off the fat, then cook another 1 minute, undisturbed. Meanwhile, gently smash the garlic cloves with the heel of your hand until you hear a crack, leaving the peels attached.Add 2 tablespoons of butter, garlic cloves, thyme, and rosemary to the skillet. Tilt the pan and continually baste the steaks with the hot butter as it browns and gets foamy. Take the pan off the heat as you baste if the butter is browning too quickly or the herbs and garlic are starting to burn. Add remaining tablespoon of butter; once the first side is well-browned, flip the steaks and continue basting—a French technique called arroser—until the butter is no longer foamy. (Once the steaks have been flipped, Chef Pandel continues basting with his pan entirely off the heat; you may need to do the same, depending on the variables of stove temperature, pan, and the steaks themselves.) When it's no longer foamy, the butter has done its job and the steaks should be well seared with a nice crust. Check the temperature of the steaks: for medium-rare, the internal temperature should be 125 degrees F–130 degrees F. Remove steaks to the rack to rest, about 10 minutes. Serve right away.

NEW YORK STYLE PIZZA DOUGH RECIPE - FOOD.COM



New York Style Pizza Dough Recipe - Food.com image

A basic "Big Apple" pizza dough recipe. This pizza dough is built for that signature thin-crust, "fold-able" slice New York is famous for.

Total Time 2 hours

Prep Time 2 hours

Yield 1 large or 2 small

Number Of Ingredients 6

1 (2 1/4 teaspoon) package instant dry active yeast
1 cup warm water (not hot!)
1/2 tablespoon sugar
3 cups bread flour (or as needed)
2 tablespoons olive oil
1 1/2 teaspoons salt

Steps:

  • Add the water, yeast, sugar, and a 1/2 cup of the flour into a mixing bowl. Stir well and let sit for 20 minutes. It will get bubbly.
  • Add olive oil, salt, and 2 cups of the flour, and mix with a wooden spoon until it's together enough to turn out on to a lightly floured work surface to knead.
  • Knead for about 10 minutes, while adding more flour a little at a time, to produce a soft, elastic and slightly sticky dough. Do not add too much flour, just enough to keep it from sticking to the work surface as you knead.
  • Form the dough into a ball and place in a large oiled bowl. Drizzle a few drops of oil and coat the top of dough to prevent the surface from becoming dry.
  • Cover with a kitchen towel and place in a warm spot for 2 hours, or until the dough doubles in size.
  • Punch down the dough and divide into 2 balls and place in large zip lock plastic bags and refrigerate overnight.
  • When ready to use, remove from fridge, and let the dough come up to room temperature before using.

Nutrition Facts : Calories 1657.3, FatContent 31.4, SaturatedFatContent 4.4, CholesterolContent 0, SodiumContent 3508, CarbohydrateContent 296.2, FiberContent 12.6, SugarContent 7.3, ProteinContent 42.4

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