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Tender New York strip steak cubed and pan-fried with salt and pepper. Mushroom deglazed with garlic, thyme, and white wine. Served over fried onions and wilted spinach.
I like to make steak bites with cuts of meat that are tender. I prefer a nice coating of salt and pepper for an all-around crust, a super hot cast iron skillet, and a few fresh herbs and garlic. I use cuts like New York strip or ribeye. Since they are tender. Tougher cuts tend to need more time, liquid, and a lot of flavor building. So expect a quick cook on the typical cuts that you’d serve on a steak night. What I love about steak bites is the one-pan cooking, I can make the steak in two batches, pick up the flavor from the bottom of the pan with the help of mushrooms and wine and also wilt a bag of spinach with the residual heat. This is truly one of my favorite one-pot meals that come together in under 30. Check out my tips and tricks below for the best New York Strip bites and spinach. Try this recipe out and let me know what you think!
TIPS & TRICKS FOR THE BEST NEW YORK STRIP BITES & GARLIC SPINACH
hold off on seasoning: a perfect steak to me only needs salt and pepper. the salt and pepper add tremendous flavor but make sure to only season right before you add the steak to the pan otherwise the salt will prematurely start to remove the moisture from the steak and you won’t get a nice sear. also, remove your steak from the fridge 30 minutes prior to cooking it’ll keep the steak from tightening.
don’t clean the pan: between the steak, mushrooms, onions, wine, and butter. there is a lot going on in the pan. use the fat and seasoning in the pan to cook the remaining veggies. if you’re swimming in fat feel free to drain some prior to adding in the vegetables since they can only absorb so much. make sure you keep an eye on the temperature you cooked your steak at. a burnt pan will result in the remaining ingredients tasting bitter.
acid: with all the fat going on make sure there is some acid available. that why between the mushrooms and wine other than picking up the pan dripping acid add some relief to cut the fat. you can also squeeze lemon or lime juice over this finished dish
residual heat: spinach doesn’t need much to cook it. personally, I love raw spinach, in the recipe, I do cook it. i use the heat from the pan to do so. once it’s the spinach turns into the pan place it in and toss it through the hot oil and onions. turn off the heat. the spinach stems still have some crunch. remove the spinach completely from the pan to keep it from cooking and sitting in cool grease.
work in batches: although these are cut into bites this is an opportunity to get a nice all-around sear. to get that work in batches. only add enough meat to the pan that makes a single even layer. use tongs to flip the bites. remove and repeat the process till all the steak bites are complete.
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