New York Strip Steak with Pomegranate Glaze
New York Strip Steak with Pomegranate Glaze Recipe
- Meat type
- Beef
- Cooking time
- <10
- Serves
- 2
- Preparation time
- 15
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Recipe by @axelbandkitchen
If you’re looking to try something new these holidays, then my New York Strip Steak with Pomegranate Glaze is a delectable combination of robust flavors perfect for this time of year. The tender, juicy steak perfectly complements the sweet and tangy notes of the pomegranate glaze and is a welcome addition to the more traditional dishes at this time of year. ~ @axelbandkitchen
New York Strip Steak with Pomegranate Glaze
New York Strip Steak with Pomegranate Glaze Recipe
Ingredients
For the steak:
- 2 10oz Silver Fern Farms Net Carbon Zero 100% Grass-Fed Angus Beef New York Strip Steaks
- Kosher salt and freshly ground black pepper, to taste
- Garlic powder, to taste
For the glaze:
- 2 Tbsp olive oil
- 3 Tbsp finely chopped shallots
- 1 ½ cups of pomegranate juice
- 3 Tbsp honey
- 1 Tbsp balsamic vinegar
- 2 sprigs fresh thyme
- 1 Tbsp cold, unsalted butter
For garnish:
- Seeds from 1 pomegranate
- 2 Tbsp chopped fresh parsley
New York Strip Steak with Pomegranate Glaze
New York Strip Steak with Pomegranate Glaze Recipe
Method
Season all sides of the strip steak with salt, pepper, and garlic powder. Let the steak sit out with the seasoning for 10 to 15 minutes as you prepare the grill.
Heat the grill to 400° F, creating a direct heat side (with the burners on) and an indirect heat side (with the burners off, just using the carryover heat from the direct side).
Sear the steak on the direct heat side of the grill for 2 to 3 minutes per side. The internal temperature after this step should be between 85 and 100° F on an instant-read thermometer. (Please note, this may vary, as the goal here is to get a nice sear, not necessarily to hit a desired temperature.) Then, move the steak to indirect heat until it registers 120° F for rare, 130° F for medium-rare, or 140° F for medium, when measured with an instant-read thermometer. Set aside.
To make the glaze: Heat a medium pan over the direct heat. Add the olive oil and shallots and cook, stirring for 45 seconds. Add the pomegranate juice, honey, vinegar, and thyme. Cook for 7 to 10 minutes or until thickened slightly. Take the pan off the heat. Remove the thyme springs and whisk in the butter until melted.
Place the rested steak on a plate. Ladle the glaze over the steak and garnish with the pomegranate seeds and parsley.
Recipe source: @axelbandkitchen
Recommended Cut:
Silver Fern Farms
Net Carbon Zero
100% Grass-Fed Angus Beef New York Strip Steak
Worthy of the finest steakhouse, our aged Angus Beef 10oz New York Strip Steak is full-flavored with a narrow fat cover for a creamy mouthfeel and juicy results.
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