Thursday, November 7, 2013

Cheri's New York Strip Steak Teriyaki

Steak is a treat and I want mine cooked to perfection and Steak Teriyaki is one of my absolute Favorite Steaks. You can use other types of steak, T-bone, Sirloins  and other cuts if you like as well, or flank steaks and cheaper cuts cut into strips and served with baked potatoes or with rice is good too.

What you Need:
1 1/2 pounds Steak -- sliced thin
1/2 cup Soy Sauce
1/2 cup Dry White Wine -- (or Chicken Bouillon)
3 clove Garlic -- minced
1 teaspoon Ginger
1 tablespoon Cornstarch
2 Tablespoons butter




What you Need to Do:

Combine soy sauce, wine (or bouillon), garlic, and ginger. Pour over meat, cover and refrigerate.

Marinate 2 hours or over night if you like.

When ready to cook Heat up on high, 2 tablespoons butter when hot Place steaks in Pan and cook till they are done as you like your steak.* see cooking steak below for doneness. Pour marinade into saucepan. Add cornstarch and cook over medium heat, until sauce thickens. Remove from heat, Serve sauce over meat with Baked Potatoes or rice is good.



Cooking


Heat the pan over a medium-high flame, and add a tablespoon of oil. Choose an oil with a high smoke point, such as grapeseed or olive oil. Place the steak into the oil-coated pan, ensuring the pieces of meat do not touch (if you are making more than one steak). When the meat hits the pan, you should hear a sizzling sound, which means the pan is hot and the perfect temperature to sear the steak.
For a one-inch steak, cook the steak for about five minutes, and turn it and sear the other side for about three minutes (for medium done).

Timing Variations


Steaks come in different varieties and different thickness. Both variables make a difference in cooking length and overall flavor. The average size of a steak is one inch, though there are thinner steaks, such as New York strips, or thicker steaks with bones, such as T-bones. Make adjustments to the cooking time based on the thickness of the steak. For example, when cooking a thinner steak (approximately one-half inch thick) on the stove, cook one side for three minutes. Then turn the steak and cook the other side for two minutes (for medium done). A thicker steak will take more time, approximately six to eight minutes on the first side and five on the second side. Add a few minutes if necessary, but you cannot reverse an over-cooked steak.

Place the spike point of the meat thermometer into the center or thickest part of the meat, being careful not to poke all the way through the steak. For rare steak (red in the center, with some pink) the internal temperature of the steak should be 140 degrees. For a medium steak (some pink in the middle, no red), the internal temperature should be 160 degrees. For a well done steak (no pink, all brown), the internal temperature should be 170 degrees.

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