Food

Grilled New York Strip Steak with Lemon Herb Butter


Cooking steaks does not have to be on a special occasion. Tonight, I pulled out the New York Strip Steaks for my husband and I and fish for the kids. Here is how you can have a restaurant quality meal at home.

In a heavy-duty plastic resealable bag add olive oil, Worcestershire sauce, lemon juice, Creole Seasoning, lemon pepper, dried thyme leaves and a pinch of salt. Add steaks to bag and seal pressing out the air. Place the bag in a bowl and refrigerate for about 30 minutes to an hour. Turn bag occasionally.

Heat a large buttered grill pan or skillet on medium-high heat.

Take the steaks out of the bag and discard the marinade. Place steaks on the grill pan and grill for about 5 minutes on each side.







Remove steaks from grill pan to a serving plate to rest.

Top steak with Lemon Rosemary Butter and serve (recipe below).

Ingredients:

2 boneless New York Strip Steaks
2 tablespoons of Worcestershire sauce
1 tbsp. olive oil
2 tsp. lemon juice
1 tsp. Creole Seasoning
1 tsp. Lemon pepper
1/4 tsp. dried thyme leaves
A pinch of salt
1 tbsp. butter for skillet
You will need a heavy-duty plastic resealable bag for marinating

Cooking Instructions:

In a heavy-duty plastic resealable bag add olive oil, Worcestershire sauce, lemon juice, Creole Seasoning, lemon pepper, dried thyme leaves and a pinch of salt. Add steaks to bag and seal pressing out the air. Place the bag in a bowl and refrigerate for about 30 minutes to an hour. Turn bag occasionally.

Heat a large buttered grill pan or skillet on medium-high heat.

Take the steaks out of the bag and discard the marinade. Place steaks on the grill pan and grill for about 5 minutes on each side. Remove steaks from grill pan to a serving plate to rest.

Top steak with Lemon Rosemary Butter and serve (recipe below).

Tips for cooking steaks:

• Let your steaks rest after taking them off the grill pan or skillet. If you slice your steaks immediately after removing them from the pan, the juices will run and it will leave you with dry steaks.
• Steaks will continue to cook even after you remove them from the pan.
• If you like your steaks well done, I would suggest you cook the steaks according to the recipe above and finish them in the oven.

Lemon Rosemary Butter Recipe:

Ingredients:

1 stick of butter softened
2 tablespoons of fresh rosemary leaves, chopped (also good with fresh tarragon and parsley leaves)
1 tsp. lemon zest
1 tsp. lemon juice
1 garlic clove, grated
1 tsp. Creole Seasoning
1/4 tsp. salt

In a bowl combine all ingredients, cover and place into the refrigerator until ready to serve.



Lemon Butter Fettuccine

Cook the fettuccine according to the package instructions and set aside.

Saute onions and garlic in a large skillet over medium-high heat in olive oil until onions are translucent.

Add a splash of white cooking wine and let it cook down for about 2-3 minutes.

Melt in 3 tablespoons of butter and add cooked pasta. Stir pasta around in skillet until fully coated with butter. 

Salt and pepper pasta to taste. Next, add parsley, squeeze in lemon juice and stir.

Lastly, add the fresh baby spinach and cherry tomatoes and serve with garlic bread and your choice of meat. Sprinkle with Parmesan cheese.

Ingredients:

1 package of fettuccine pasta
1 small lemon, squeezed
Fresh parley, chopped
1 handful of fresh baby spinach
1/2 cup of cherry tomatoes, chopped
1/4 cup onions, chopped
1 large garlic clove, grated
A splash of white cooking wine
3 tablespoons of butter, sliced
1 tablespoon of olive oil
Salt and pepper to taste
Parmesan cheese

Cooking Instructions:

Cook the fettuccine according to the package instructions and set aside.

Saute onions and garlic in a large skillet over medium-high heat in olive oil until onions are translucent. Add a splash of white cooking wine and let it cook down for about 2-3 minutes. Melt in 3 tablespoons of butter and add cooked pasta. Stir pasta around in skillet until fully coated with butter. Salt and pepper pasta to taste. Next, add parsley, squeeze in lemon juice and stir. Lastly, add the fresh baby spinach and cherry tomatoes and serve with garlic bread and your choice of meat. Sprinkle with Parmesan cheese.

Ingredients for Garlic Bread:
1 loaf of fresh, crusty french bread from your local bakery
4 garlic cloves, grated
2 tablespoons of butter, softened
1 tablespoon of olive oil
A pinch of dried basil leaves
Fresh parsley, chopped


Garlic Bread Instructions:
Preheat oven to 425 degrees.

Slice fresh french bread from your local bakery. Drizzle 1 tablespoon of olive oil on a cookie sheet. In a small mixing bowl combine softened butter, grated garlic cloves, dried basil leaves and chopped parsley. Spread butter mixture onto french bread and bake until golden brown, about 5 minutes