Bison NY Strip Steak  Red Meat  120 reads

Bison NY Strip Steak


For the marinade
One 12-ounce bottle of honey brown ale
1 tablespoon peeled fresh ginger, minced
Juice from 2 limes
2 tablespoons vegetable oil
1/2 medium red onion
6 garlic cloves, chopped
2 tablespoons whole-grain mustard
2 teaspoons Tabasco brand pepper sauce
2 tablespoons Worcestershire sauce
1/2 cup dark brown sugar, packed

For NY Strip Steaks
Four 8-ounce bison New York strip steaks

For the marinade
Whisk brown ale, sugar, lime juice, onion, garlic, Worcestershire sauce, mustard, oil, ginger, and Tabasco sauce in large bowl to blend. Place thawed strip steaks in a shallow baking dish. Pour marinade over steaks. Cover tightly with plastic wrap and refrigerate for at least 6 hours, but preferably overnight, turning steaks at least once to fully marinate.

For NY Strip Steaks
Preheat cast-iron skillet on high for 3-4 minutes. Cook the first side of the steaks on high heat for 5 minutes and then turn and cook for an additional 3 minutes, reducing heat to medium-high. Remove from pan and let steaks rest for 10 minutes before serving to allow the juices to settle back into the meat.

serves 4


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