Normally, we sear the exterior of the beef at a very high temperature and then finish cooking it in the oven at a lower temperature. Well, when we cook meat we lose “juices” or moisture. There is no getting around that. The key becomes can we minimize moisture loss? The theory behind this cooking method is to first cook the meat in a low oven for 40 minutes in order to gelatinize the juices in the meat. Then, sear it on a hot pan to caramelize the exterior and achieve the crusty exterior we love on a good steak. Now, I am no scientist, but I can report that the meat was succulent and moist.
I am a big fan of the blue cheese. Love it. Today I used two different types, one Yankee and one French, within this course.
Maytag blue cheese is an American blue cheese. Produced in Newton, Iowa, it was developed by the Iowa State University using homogenized cow's milk. Maytag blue is a creamy blue cheese, which is my preferred blue for making rich dressings. In this course, my Maytag blue cheese dressing is served over organic romaine, and edible flowers.
Bleu d'Auvergne is a French blue cheese from the Auvergne region. It is less salty than most blue cheeses and has a rich buttery finish on the palate. This French bleu provides the perfect final flourish on my NY strip.
NY Strip After 40 minutes in oven at 200 F
NY Strip After Searing Over High Heat For a Crusty Exterior
Organic Romaine, Fresh Marjoram, Edible Flowers, Roasted Pork Belly, Maytag Blue Cheese Dressing
NY Strip, Caramelized Leeks, Blue d'Auvergne
NY Strip & Blue Cheese
For the NY Strip:
16 oz organic grass-fed NY Strip
Preheat the oven to 200 F. Massage olive oil on both sides of the steak. Season both sides of the meat with sea salt, black pepper and ground coriander. Transfer to the oven. Cook for 40 minutes.
Set a cast iron skillet over high heat. Add safflower oil. Allow the pan to get very hot. Remove the steak from the oven. Sear over high heat for about 1 minute per side. The goal is to achieve a crusty exterior, not further cook the inside, that is done already. Remove to a wire rack to rest for 10 minutes.
For the Maytag Blue Cheese Dressing:
4 oz Maytag blue cheese
1/4 cup creme fraiche
1/4 cup buttermilk
1/4 cup mayo
1 tbs champagne vinegar
1/4 tsp Worcestershire sauce
ground black pepper
In a food processor, add all ingredients except the black pepper. Process until smooth. Season with black pepper. Process again. Taste for salt level, add some if needed. I normally do not.
That's it for now...till we exchange a few words again...Peace!