Bronzed New York Strip

from the kitchen of Chef Paul Prudhomme

Makes 4 servings

ingredients
4 tablespoons unsalted butter, olive oil, or vegetable oil
4 9-ounce New York strip steaks or ribeyes, filet mignon, or any steak tender enough to broil, trimmed, about 1/2 to 3/4-inch thick
4 teaspoons Chef Paul Prudhomme's Blackened Steak MagicŪ or
Meat MagicŪ or
Barbecue MagicŪ or
Vegetable MagicŪ
how to prepare

Place a heavy nonstick skillet over medium-high heat until hot, about 7 minutes.

As soon as the skillet is hot, lightly coat one side of each steak with butter, then sprinkle each buttered side evenly with ½ teaspoon of the seasoning of your choice.  Place the steak in the skillet, seasoned sides down and sprinkle the top sides of all the steaks evenly with the remaining seasoning.

Cook the steak(s) for 3 minutes, then turn and, if the steaks are very lean, drizzle about 1 tablespoon melted butter down the length of the steak(s).  Cook 3 minutes more for medium rare.  (For medium, cook the steaks 4 minutes per side.)  If the steaks are less or more than ¾ inch thick, adjust the cooking time appropriately.  Place each steak on a serving platter or plate (do not stack the steaks); wipe the skillet clean between batches and continue the procedure with the remaining steaks.  Serve immediately.

Note:  You can turn the meat more than once or continuously until cooked to desired doneness.   All cooking times are approximate.

Copyright © 1986 by Paul Prudhomme