Bright Star Restaurant's "Super Bowl" Steak

Bright Star Restaurant's "Super Bowl" Steak

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The Bright Star Restaurant

Bright Star "Super Bowl" Steak

 Grilled NY Strip Steak served with Vegetables and Twice Baked Potato

 Serves 4

Ingredients: 

4 – 10 oz New York Strip Steaks

½ lb plus two tablespoons unsalted butter

1 tablespoon Sea Salt

 2 teaspoons Cracked Black Pepper

2 teaspoons granulated garlic

2  teaspoon Fresh  Rosemary

I green bell  pepper, sliced in thin strips

1 red bell pepper, sliced in thin strips

1 yellow bell pepper, sliced in thin strips

1 medium purple onion, chopped

¼ c red wine

1 clove garlic, minced

¾  cup heavy whipping cream, divided

4 large cooking potatoes

¼ cup sour cream, softened

1 tablespoon chopped chives

1 tablespoon chopped onion

¼ teaspoon salt

1/8 teaspoon pepper

1 ¼  cup shredded cheddar cheese, divided

Directions: Preheat skillet on medium high heat.   Season NY Strip Steak with salt, pepper,  I teaspoon garlic and 1 teaspoon rosemary.    Add 1 tablespoon butter to skillet and place seasoned steaks on skillet after butter has melted.   Cook steaks on medium high heat for five minutes to eight minutes for medium steaks.  Cooking times vary by stove and by desired doneness and should be verified by meat thermometer registering 155 degrees.  Remove steaks from skillet and plate.  Cover loosely with aluminum foil. 

 In the same skillet, melt the 1 tablespoon of butter.   Mix remaining garlic and rosemary in small bowl.  Place cut vegetables in skillet and sprinkle seasoning on vegetables and sauté for three minutes until cooked.  Remove vegetables from skillet and plate.  Cover loosely with aluminum foil. 

 Combine red wine and garlic in same skillet.   Heat on medium high heat until mixture is reduced by half stirring occasionally.   Add ½ cup whipping cream stirring occasionally until reduced by half about 8-12 minutes.   Remove from heat and stir in ½  lb butter. 

 Wash potatoes and pierce with a fork.  Bake at 375 degrees for 1 hour or until tender.   When cooled, cut thin slice off top of potato and discard.  Scoop out inside of potato, leaving the potato shell.

 Mix potato and sour cream in a large bowl.  Stir in remaining ¼ cup whipping cream, chives, onions, salt, pepper and I cup cheese.  Spoon into potato shells.  Top with remaining cheese.  Bake, uncovered, at 375 degrees for 15 minutes. 

 Plate Steak, top with vegetables and red wine sauce.  Serve with potato. 

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