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About This Recipe

Nothing beats a good steak dinner, especially when it comes to a New York Strip Steak dinner. A good steak is juicy, tender, loaded with flavor, and most importantly packed with protein. With this recipe we are going to cook our New York strip in a traditional way, but we will be adding a little twist. We are going to prepare a blackberry glaze of sorts to drizzle onto our strip steak. I know it sounds weird but the combination of the rosemary and the blackberry sauce will make your taste bubs get up and do a little jig.

Choosing A Proper Cut For Your Steak Dinner

So what makes a good steak? When shopping for steaks the two main things that I look for is coloring and marble. Coloring is your first impression of freshness your steak should be a bright cherry red color and the fat on it should be as white as snow. Marbling is a bit tricky. Proper marbling is the fat that is intertwined into the steak and not the big bits that can be found on the edges or in between the muscle groups. Marbling will actually “melt” into your steak as you are cooking it helping to keep your steak nice and juicy. When it comes to the other fat that you might find on the steak I simply trim it off and toss it in with my steak as I am cooking them to provide of flavor.

Seasoning Your Steaks

While there are a lot of seasoning blends out there for steaks, the one thing you will find in common with all of them is that salt and pepper are the main ingredients. Salt and pepper are a staple in the steak seasoning world. Depending on the thickness of your steak determines how much salt you choose use. I say this mainly cause you want to get the salt into the steak and not just on the outside. Salt also helps get the juices flowing. Another trick that helps get you the best possible steak is basting it butter. In its final moments in the skillet throw in about half a stick of butter along with some fresh herbs and contently baste the steak allowing the herbs to incorporate themselves into the butter and then the steak. My final note is let your steak rest a few minutes after cooking. This will allow the juices to redistribute through the steak. If you rush to serve your steak, you end up loosing some of the juices to your plate

Rosemarry-Rubbed Strip Steak

Recipe by morcayneCourse: BeefDifficulty: Easy

Servings

2

servings

Prep time

15

minutes

Cooking time

15

minutes

Total time

30

minutes

Ingredients

• 2 Tbsp Olive Oil

• 2 Cloves Garlic (crushed)

• 1 Tbsp Dried Rosemary

• 2 Strip Steaks

• 12 oz Blackberries

• 3 Tbsp Worcestershire Sauce

• 2 Tbsp Balsamic Vinegar

Directions

• Bring steaks up to room temperature (about 2 hours)
• Combine oil, garlic, rosemary, and ¼ tsp pepper. Rub over the steaks and let stand for ten minutes.
• In a large saucepan, combine the blackberries, Worcestershire sauce, vinegar, and ¼ tsp salt. Simmer for 5 to 7 minutes or until the berries have softened. Mash the berries and then let cool.
• Preheat a skillet (preferably a grill style skillet) to medium high.
• While the sauce cools, salt the steaks with ¼ tsp salt and grill for 5 minutes on each side or until desired doneness is reached. Remove from heat, let stand for five minutes and slice thinly.
• Run the sauce through a sieve; discard the solids. Pour the sauce over the steaks and garnish with a few blackberries