Recipe courtesy of Emeril Lagasse
New York Strip with Beurre Maitre d'hotel
Getting reviews...
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 919
- Total Fat
- 77 g
- Saturated Fat
- 38 g
- Carbohydrates
- 1 g
- Dietary Fiber
- 0 g
- Sugar
- 0 g
- Protein
- 53 g
- Cholesterol
- 304 mg
- Sodium
- 805 mg
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 919
- Total Fat
- 77 g
- Saturated Fat
- 38 g
- Carbohydrates
- 1 g
- Dietary Fiber
- 0 g
- Sugar
- 0 g
- Protein
- 53 g
- Cholesterol
- 304 mg
- Sodium
- 805 mg
Ingredients
Beurre Maitre d'Hotel:
Directions
- Preheat a grill or the oven to 450 degrees F.
- Sprinkle the meat with Essence, salt, and pepper, on both sides. Place on the hot grill and cook to desired doneness, turning once, about 1 hour 30 minutes or until medium rare. An instant-read thermometer inserted into thickest part of meat registers 130 degrees F for medium-rare, or 140 degrees F for medium. (Alternately, roast on a rack set on a baking sheet for 15 minutes in a 450 degree F oven. Lower the temperature to 350 degrees F and continue to cook for about 1 hour to 1 hour 15 minutes for medium-rare.)
- Remove from oven or grill; let stand 20 minutes. Cut crosswise into 1/3-inch-thick slices. Arrange slices on platter and top with pats of the Beurre Maitre d'Hotel.
Beurre Maitre d'Hotel:
Yield:
1/2 pound
- Place the butter in a medium bowl and stir with a wooden spoon or rubber spatula. Add the remaining ingredients and mix well. Place on a large sheet of plastic wrap and form into a cylinder, about 1 1/2-inches in diameter. Roll up in the plastic wrap, pushing in as you go, to form a tight log. Refrigerate or freeze until needed.
- To use, unwrap, cut 1/2-inch slices, and serve on top of the New York Strip.
