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Pan Seared New York Strip Steak And Kung Pao Brussels Sprouts

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Pan Seared New York Strip Steak

  • 2 strip steaks good quality about 1 inch thick
  • Steak seasonings or just coarse salt and pepper
  1. Allow the steaks to rest at room temperature for 30-60 minutes if you have time. Preheat oven to 400 degrees convection or 425 conventional.
  2. Trim and season steaks to your taste. You can season with a little coarse salt, pepper and granulated garlic. Or any way you want.
  3. In an oven safe pan (I used my 10-inch cast iron) over medium high heat melt one tablespoon of butter or use oil. Some prefer an oil at this point due to the lower smoke point of butter, but I have never had a problem.
  4. When hot, sear both sides of the steaks for 2-3 minutes. Sear close to the final color you want.
  5. Transfer pan to the preheated oven. Now comes the variables. The steak thickness, how long you seared and the true temperature of the oven. COOK TO THE TEMPERATURE, NOT BY TIME ALONE. Remember that you may get a few more degrees after removal from the oven.
  6. It took 7 minutes to get to 150 (medium). Remove from the oven and allow to rest for a few minutes before serving. COOK TO THE TEMPERATURE, NOT BY TIME ALONG.

?Kung Pao Brussels Sprouts

  • 2 pounds Brussels sprouts, halved
  • 5 tablespoons vegetable oil, divided
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon cornstarch
  • 3 garlic cloves, finely chopped
  • 2 tablespoons finely chopped peeled ginger
  • 2 tablespoons hot chili paste (sambal oelek)
  • 6 dried chiles de árbol, lightly crushed
  • ½ cup soy sauce
  • 3 tablespoons sugar
  • 2 teaspoons unseasoned rice vinegar
  • ? cup unsalted, roasted peanuts
  1. Preheat oven to 425°. Toss Brussels sprouts and 4 Tbsp. oil on a rimmed baking sheet; season with salt and pepper. Roast, tossing once, until softened (but not soft) and browned, 20–25 minutes. Set aside.
  2. Meanwhile, mix cornstarch and 1 Tbsp. water in a small bowl until smooth.
  3. Heat remaining 1 Tbsp. oil in a medium saucepan over medium-high. Add garlic and ginger and cook, stirring often, until garlic is golden brown, about 2 minutes. Add chili paste and cook, stirring, until darkened, about 2 minutes. Add chiles, soy sauce, sugar, vinegar, and ½ cup water and bring to a boil; stir in cornstarch slurry. Simmer, stirring, until sauce coats spoon, about 2 minutes. Let cool slightly.
  4. Toss Brussels sprouts with sauce and serve topped with peanuts.

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