Pan Seared NY Strip with Jalapeno Jelly Pan Sauce
You can refer to this recipe @ http://www.kxoj.com/cookbook/viewrecipe.php?id=1231953176&category=Beef
There are a few more tips that I would like to have added while reviewing the directions, but there is so little time while going over a recipe on two short breaks in the 8am hour on KXOJ. Craig and Heather are great and really know how to ask the right questions to best convey the recipe on air, but I still would like to pass on a few more directions to help.
First and foremost make sure you have all of your ingredients ready and by the range, and when Pan Searing, you need to start with a nice solid & heavy skillet that has been well heated. This recipe happens really fast, so you need to have all ingredients ready to go. You need to pat the steaks dry after they have been marinating, because the salt in the marinade will draw some moisture to the surface of the steak. If there is moisture on the steak when you add it to the hot pan the moisture will create a steam barrier between the pan and meat, and will not allow the steak to brown properly. When pan searing….browning is exactly what you are after…the browning process is actually the caramelization of the natural sugars in the meat, and that is what develops those wonderful flavors. Just about 6 minutes into this recipe and the steak should be around med-rare. Just as soon as you get the steaks into the plate to rest, you should immediately be ready to add the ingredients for the Jalapeno Jelly pan sauce, as you add these ingredients you should stir them or swirl them into the broth. If your pan is still really hot, as it should be, the sauce should be reduced and ready within 45 seconds to 1 minute.
You can listen in on the KXOJ www.kxoj.com/morningblog/ morning show Blog 1/15/09 to catch other tips that we discussed about this recipe.
Enjoy, and remember you can contact me with your cooking questions from my home page www.poachedpearinc.com (contact the chef).
