This is such a great, simple red meat-lover's dish. Steaks are "aged" under a coating of crushed koji rice, then pan-fried in clarified butter in Chef John's take on this technique. The result is a tender, sweet cut of meat, with a slightly crunchy crust that is irresistible. Use Chef John's simple dry-aging technique to make these delicious Manhattan filet steaks with a pan-sauce bordelaise. Sous vide at home with Chef John's simple stovetop technique for cooking your steak to a perfect medium-rare. This recipe of strip steak pounded thin, seasoned with dry mustard, and pan fried, goes great with cooked mushrooms.
I think the thyme and garlic enhanced the meat. I've used this recipe twice now. Build-a-Meal Find recipes with ingredients that you have on hand. I did 2 minutes on each side for a rare steak and 3 on each side for a perfect medium leaning to rare , oh and i covered the pan with a glass top for more even cooking. You did not prepare the dish, eat the dish, or comment on the dish.
I recommend this to everyone, I am a huge steak lover so my wallet would suffer, but not anymore! Circulon non stick would burn. This recipe is so easy. By Robin Bashinsky November
Garlic is the star in this recipe for grilled New York strip steaks with olive oil-roasted garlic. Sous vide at home with Chef John's simple stovetop technique for cooking your steak to a perfect medium-rare. Just add them to the pan during the last few minutes of cooking time. Manhattan Filet with Pan Sauce Bordelaise. Great for impressing people. New York Strip on a grill has never been easier.