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Author Topic: FLAME GRILLED NEW YORK STRIP STEAK WITH BOURBON MUSHROOM SAUCE  (Read 43 times)

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Offline Nate

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FLAME GRILLED NEW YORK STRIP STEAK WITH BOURBON MUSHROOM SAUCE

INGREDIENTS:
NY strip steak
2 NY strip steaks, 2-3 inches thick             3 T SPOG (salt, pepper, onion powder, garlic powder)
4 T butter (reserve for when steaks are resting)

bourbon mushroom sauce
2 tbsp butter             1 large shallot minced        1 clove garlic minced
1 1/2 cups sliced cremini mushrooms or other mushroom of your choice
2 oz bourbon             1/2 cup beef stock          1 tsp nutmeg
1/2 cup whipping cream       1/2 tsp chopped fresh thyme or 1/4 tsp dried thyme
salt and pepper to taste   

PREPARATION:
1. Trim the NY strip steaks and remove fat chunks.  Season the steaks generously with the S.P.G.O. and let rest for 45 minutes so the seasoning can penetrate the meat.

2. Set up the grill to indirect smoke at 225F.  Use a blend of oak and hickory wood for a good flavor.  Place the steaks on the grill and insert a temp probe in one of the steaks and smoke until the steaks reach an internal temperature of 110-115F.

3. While you wait for the steaks to get to temp, start the sauce.  Begin by sautéing the mushrooms over medium heat in the butter until they shrink and just begin to turn a little brown at the edges.  Season with salt and pepper to taste.  Next, add shallots and garlic and sauté for another minute or so until they soften.  Add the bourbon and let that cook off for only a minute.  (If you are cooking over gas, watch out so the bourbon won't light on fire.  If that happens, remove the pan from the stove and let the fire die down.)  Then add the beef stock and the nutmeg and allow the sauce to reduce by half.

4. Finally, add the whipping cream and thyme and cook for only a minute or two more until the sauce is the right consistency.  Season with salt and pepper to taste.

5. When the steaks have an internal temperature of 110-115F, remove them and place in some aluminum foil and place a couple of slices of butter on top.  Cover and let rest until grill is ready for direct grilling.   

6. Set up the grill for direct flame, maximum heat.  When the grill is hot, remove steaks from foil and sear all sides of the steaks quickly and then let the steaks rest for 5-7 minutes.

7. Slice the NY strip steaks, spoon the bourbon mushroom sauce over the top and serve.

Nate

Give me coffee for the things I can change and Bourbon for the things I cannot!

Offline rpar86

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Re: FLAME GRILLED NEW YORK STRIP STEAK WITH BOURBON MUSHROOM SAUCE
« Reply #1 on: July 17, 2019, 09:33:22 PM »
Yummmmmm


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Offline Flyin6

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