This Schiar Bistecca and Scallop Scotta The recipe will make you fall the socks! It is a decadent but easy to make meal with New York Strip hold and fresh scroll scrolls in a butter composed of homemade garlic.
Are you looking for the perfect dinner for steak?
This recipe of New York and scallop stripes in stripes is probably exactly what you need in your life. It can be mounted at home with a single cast iron pan and a few simple ingredients, but has a flavor as if you were having to have in an elegant restaurant. Fork-ten, tasty steak and golden brown scallop make dinner better, easy 25 minutes perfect for the evening appointment!
Unlike a Ribeye steak, the New York Strip steak will be less marbled and perfect to combine scrambled scallops.
What do you need to make this recipe
Butter composed of garlic
- Butter – I like to use unbeaten butter so that you can control the salt, but if all you have is salty butter, simply decrease the amount of salt you add yourself.
- Garlic – Just chopped for the best flavor.
- Rosemary – Use fresh rosemary for a more intense flavor. If all you have dried, it will work.
- Salt, black pepper and chilli pepper – A simple trio of condiments that gives the butter composed only the flavor it needs. Add or reduce the amount of chilli flakes to taste!
New York strip
- New York strip – I used Snake River Farms American Wagyu New York stripes in stripes. American Wagyu is raised for a highly marbled and super tasty cut that I love for this recipe.
- Salt – Cover the steak to help keep the meat and improve the flavor.
- Garlic and rosemary – Sautéd with the steak while brown to add flavor.
- Butter composed of garlic – From above or try one of our delicious compound butter recipes.
Scallop
- Fresh capestrelle – You can also use underwater scallops, simply thaw them in the fridge over the night before using them.
- Butter composed of garlic -It to burn the scallops to give them that brown and lightly crunchy brown color.
How to prepare Bistecca and Scallet of New York Scottate
First, Prepare the compound butter to garlic By mixing the butter with garlic, rosemary, salt, pepper and red pepper until they are completely combined. Arrange an 8 “sheet of plastic casing on a clean work surface, spoon the butter in the center, Then wrap and Press in a form of trunk.
Then, heat a large cast iron pan over medium heat until you smoke. Add a spoonful of butter and turbine to cover the pan. Add the garlic and rosemary.
Pat dries the strip strip of Wagyu New York, sprinkle with salt on both sides, then position yourself in the hot pan and Cook, allowing a crust to form. Add another spoonful of butter, then Upside down and cook for another minute.
Transfer the golden steak to the oven e Cook at 400ºF for another 4-5 minutes. Remove, wrap in a sheet and add with a spoonful of butter composed to the garlic. Seal the sheet and let it rest.
In the same pan, return the cooking over medium heat. Pat the scallops dry e Sear for a minute. Upside down, with a little compound butter e Sear for another minute. Remove from the heat.
Discard the steak, remove from the bone e slice to serve, Then serve with scallops and have fun. Feel super fantasy, combine it with a Tempura fried lobster tail recipe For a real combination of luxury and grass surfing.
What is a New York strip steak?
The New York Strip, also known as Kansas City Steak or just a stripes steak, is cut by the loin section of beef. Thanks to its position in the loin, it is marbled with fat that produces a delicious flavor and a tender bite.
For this recipe, I used Snake River Farms American Wagyu Bone-in New York Strip Steak.
Faq
I recommend burning the steak for 2 minutes on one side, throw it, then cook it for another minute. After he was burned, put it in the oven to finish cooking for another 4-5 minutes.
The result is a tender bite from dissolution with a delicious crunchy crust.
The best pan to burn is definitely a cast iron pan. This is because once heated, it remains hot.
If you are using another type of pan, you can preheat it but once the scallops are added, the temperature will drop. A cast iron pan translates into a more uniform cuisine and a better scald.
You will be able to say that the scallops are made to cook when they turn a golden brown color and begin to break slightly on the edges.
You can also check their Doneness, fearing them with an instant reading thermometer, for an internal temperature of 145 degrees F. or mine by hitting them gently with a fork. If they have finished cooking, the fork will bounce. If they need to cook longer, they will feel more soft.
Tips, tricks and notes for this recipe
- Use a cast iron pan. Cash-in iron cooked better because it contains heat differently than other materials. This translates into a better burning for both the steak and the scallops!
- Heat the pan. Before burning the meat or scallops, make sure the pan is heated. If the meat does not start sizzling as soon as you insert it, it is not hot enough and you should eliminate it and preheat longer.
- Dry pat. Make sure to dry both the steak and the scallops to remove any excess humidity. This helps them to become crunchy!
- Let it rest. After cooking the steak, wrap it in a sheet and let it rest for a few minutes before cutting it inside to allow the humidity and flavor to redistribute. If you cut us too early, the humidity penetrates and finish with dry meat.
- The counters -free steaks are a smaller small portion and make a great replacement for these stripes of New York if you are feeding many people.
How to keep leftovers
The steak It will last in an airtight container in the refrigerator for 3-4 days or in the freezer for a maximum of 3 months. To heat, defrost in the refrigerator if frozen, then microwave or hot on the stove until he warmed up.
Scallops It will last in the fridge for 3-4 days or in the freezer for 2-3 months. To heat the scallops, defrost them in the refrigerator if frozen, then heat them in the oven or stove until they warm up. I don’t recommend heating them in the microwave because the consistency will be affected.
Other recipes from night appointment
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A decadent meal with delicious butter composed of garlic melted at the top of the high quality New York Strip and fresh scrolls. Once every now and then, but an OH-Così recipe in contrast to drop the socks.
Prevent the screen from going to sleep
For the compound butter to garlic
Prepare the compound butter to garlic
In a bowl, crush the butter with garlic, rosemary, salt, pepper and chilli pepper until they are completely combined.
Arrange an 8 “sheet of plastic casing on a clean work surface and spoon the butter in the center.
Wrap, pressing in the shape of a trunk, completely sealing.
Keep in the refrigerator until it is ready for use.
Sear the steak
Preheated the oven at 400 degrees.
Heat a large heavy cast iron pan over medium heat until you smoke.
In the meantime, dry the steak and heavily sprinkle with salt on both sides.
Add 1 tablespoon of butter in the pan and turn quickly to cover.
Throws the garlic and rosemary in the pan.
Add the steak and leave shape to a crust, cooking 2 minutes without moving.
Endovolgi, when the steak is easily removed from the pan, adding the other spoonful of butter and burned 1 minute more.
Finish in the oven for 4-5 minutes longer, until the steak does not temperature 120 per medium-rare.
Remove from the heat, wrap in a sheet to rest, with 1 tablespoon of butter composed of garlic before sealing.
Sear the scallops
In the meantime, in the same pan with the reserved butter and fat, he returns to the hob over medium heat.
Pat the scallops dry and burn 1 minute.
Ribalta, on top of each of scallops with a little butter composed of garlic and burns 1 more minute.
Remove from the heat.
Remove the steak from the bone and slice to serve.
Arrange the slices of steak with the scallops on a serving dish or individual and amused dishes.
Calories: 1208Kcal | Carbohydrates: 10G | Protein: 72G | Fat: 96G | Saturated fat: 53G | Cholesterol: 392mg | Sodium: 2125mg | Potassium: 1148mg | Vitamin A: 2195Iu | Vitamin C: 2.3mg | Soccer: 90mg | Iron: 4.1mg
