Special Strip Steaks

Treat your taste buds to the succulent flavors of Special Strip Steaks, a delectable dish crafted with love and cooked to perfection in a cherished cast-iron skillet. Janice Mitchell from Aurora, Colorado, takes great pride in using her mother’s beloved cast-iron skillet whenever she prepares this mouthwatering steak. The combination of tender boneless beef top loin steaks with a savory sherry-based sauce creates a culinary masterpiece that delights the senses. With a short preparation time, this recipe is perfect for a quick and satisfying meal that is sure to impress.

INGREDIENTS:

• 2 boneless beef top loin steaks (8 ounces each)
• 1 garlic clove, halved
• ¼ teaspoon salt
• ¼ teaspoon pepper
• 1 tablespoon butter
• ¼ cup sherry or beef broth
• ¼ teaspoon Worcestershire sauce
• 2 tablespoons chopped green onion

PREPARATIONS:

1. Rub the boneless beef top loin steaks with the halved garlic and sprinkle them with salt and pepper. Set the steaks aside.
2. In a large skillet, melt the butter. Add the sherry or beef broth, Worcestershire sauce, and chopped green onion. Bring the mixture to a boil. Reduce the heat and simmer it, uncovered, for 5 minutes.
3. Add the seasoned steaks to the skillet and cook them over medium heat for 3-7 minutes on each side or until the meat reaches the desired level of doneness. For medium-rare, the meat thermometer should read 145°F; for medium, 160°F; and for well-done, 170°F.

YIELD: 2 servings

PREP/TOTAL TIME: 25 minutes

SPECIAL INSTRUCTIONS:

• Boneless beef top loin steak may be known by various names in your region, such as strip steak, Kansas City steak, New York strip steak, ambassador steak, or boneless club steak.

TIPS:

• For best results, allow the steaks to rest for a few minutes after cooking to retain their juiciness and ensure a flavorful eating experience.

In conclusion, Special Strip Steaks bring together the heritage of a cherished cast-iron skillet and the culinary artistry of Janice Mitchell from Aurora, Colorado. This recipe presents a delightful harmony of flavors, where tender boneless beef top loin steaks meet a rich sherry-based sauce, creating an unforgettable dining experience.

The use of Janice’s mother’s cast-iron skillet adds an extra touch of love and tradition to the preparation. The garlic-infused steaks seasoned with salt and pepper become the canvas for the flavorful sherry or beef broth-based sauce, enhanced with Worcestershire sauce and chopped green onion. The simmering of the sauce creates a symphony of aromas that tempt the senses and promise a memorable meal.

With a short preparation time of just 25 minutes, Special Strip Steaks are the perfect choice for a satisfying and impressive meal. The quick cooking process in the cast-iron skillet ensures that the steaks are cooked to perfection and retain their tenderness and juiciness.

For steak enthusiasts, achieving the desired level of doneness is crucial. The use of a meat thermometer ensures that the steaks are cooked to the desired temperature—145°F for medium-rare, 160°F for medium, and 170°F for well-done. Janice’s expert guidance guarantees that each steak is cooked to perfection, catering to individual preferences.

The versatility of this recipe allows for easy adjustments to suit varying tastes. Janice suggests various names that boneless beef top loin steak may be known as, depending on the region, including strip steak, Kansas City steak, New York strip steak, ambassador steak, or boneless club steak.