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The Perfect New York Steak Dinner

The Perfect New York Steak with Roasted Veggies and Various Quickfire Sauce Options  
wagyu striploin

The New York steak has more flavour than the eye or scotch fillet, and is more tender than the rump. It is a perfect steak to BBQ, and benefits greatly from aging. A certain amount of marbling within the meat is also desirable. It is often eaten as a T-Bone, with the eye fillet being the other smaller part of the T-Bone.

Eating this steak with roasted veggies, and a quick sauce on top is restaurant grade food quality, and is very easy to do at home...just try it and see, and you will soon be ordering anything BUT the steak when you eat out !!!

INGREDIENTS (for four people):- Four plump NY steaks, about 2cm thick, some fat left on the outside (not overly trimmed). For the roast vegetables: your choice, but my favourite mix is: 6 tomatoes (left whole), 4 onions (halved), two red capsicums (halved down the middle lengthways), two heads of garlic (the head of the crown nipped off to expose the tops of the jacketed cloves still encapsulated and stuck together),salt and pepper to taste. Olive Oil

METHOD- For the Steaks:- Bring the steaks out of the fridge for 20 minutes before cooking. Heat a griddle or BBQ up, place a little cooking oil in it (my current favourite is that Rice Bran Oil as it has a high smoke point) roll it around to make sure the pan has a little oil everywhere, then soak up the excess oil with a paper towel. Leave until the oil is very hot. Meanwhile, season the steaks. I personally do not use salt during cooking as I believe that it draws out the moisture within the steak, so I limit myself to a little black pepper only at this stage.
Place the steaks onto the griddle pan (a ribbed pan so that you get those lovely grill marks on the steak), and push down so that they are in proper contact with the pan.
IMPORTANT: now leave them alone and do not turn over for at least two minutes !! Also, if your pan is small then only do two at a time so that they are fried and not broiled or steamed.

If you like your steaks rare then do for 2 minutes a side, 2.5 for medium rare and 3 to 3.5 for well done.

REMEMBER : if your steaks are thicker than 2cm they will need more cooking, and less if they are thinner....

Turn over the steak and cook again for another two minutes or until they are done.

REMEMBER: the steaks will carry on cooking for a little while once they are out of the pan, or you have switched the heat off.

Place steaks on a plate, sprinkle on flaked or rock salt, a little more black pepper, cover with tin foil and let sit for 5 minutes to let the juices reabsorb back in.

METHOD-For the Roasted Veggies
Find a roasting tray that is not too deep (this helps with heat transfer and circulation during cooking). Place the tomatoes in whole, together with the halved onions (with or without the skins, but with a nick taken out of the bottom so that they sit, balanced in the tin and don't fall over ). Same with the garlic cloves. Pour some olive oil over everything, making sure the garlic heads get oil inside, and the onions have a good coating, as well as the capsicums.
Then season with salt and pepper, and throw some mixed herbs on top as well. Place in a hot preheated 200deg C oven for around 40 minutes. Check to see if they are done after 30 minutes, just in case. 

Switch the oven off and leave in there to keep warm. They will keep for days like that and may be warmed up at any stage. The onions would welcome a dollop of blue cheese on top five minutes from the end of cooking.

The result is the easiest, healthieast, sweetest set of vegetables that are the perfect accompaniment to steaks. So easy and so good.

OPTIONAL: You could also roast parsnips or egg plant in much the same way. Beetroot is another favourite, perhaps best done by leaving the skin on until roasted.

SERVE WITH:   Hot chips would be my favourite,  if not then mashed potatoes, or even boiled potatoes to soak up the juices from the steak, its sauce and the roasted veggies.
SERVE WITH:  A full bodied red wine, such as a Cab Sav, or Shiraz. I have recently come across a grape called Petit Verdot which would drink well with this roast meal.