Authentic voices. Remarkable stories. AOL On Originals showcase the passions that make the world a more interesting place.
Journey to the Draft is an organic, unscripted, docu-series that follows three college football players, all with promising professional careers. These young men attend different schools across the country and play a variety of positions on the field, but at the end of the day they share one goal:to play in the NFL. The AOL docu-series follows players Leonard Williams, Kevin White and Marcus Peters.
Connected features the personal stories of six New Yorkers woven together into one of the most intimate series ever. This groundbreaking show changes the nature of storytelling by giving each character a camera to document their lives. The result is a unique format revealing as different as everyone appears to be, we are all universally Connected.
Wake up to your world in 2 minutes.
Jews and Money. Asian Drivers. Polish IQ. CPT… that's racist! But where do these stereotypes come from? Comedian Mike Epps explores the backstories of this humor and how history and fact often distorts into a snide – but sometimes funny – shorthand.
"INSPIRED" features celebrities, visionaries and some of the biggest newsmakers of our generation, recounting the stories behind their biggest, life-changing moments of inspiration.
In a compelling series of verite encounters, Win Win provides unique access into the minds and lives of the world’s most-celebrated entrepreneurs and athletes.
Explore what it means to be human as we rush head first into the future through the eyes, creativity, and mind of Tiffany Shlain, acclaimed filmmaker and speaker, founder of The Webby Awards, mother, constant pusher of boundaries and one of Newsweek’s “women shaping the 21st Century.”
Nicole Richie brings her unfiltered sense of humor and unique perspective to life in a new series based on her irreverent twitter feed. The show follows the outspoken celebrity as she shares her perspective on style, parenting, relationships and her journey to adulthood.
Comedy is hard, but teaching comedy to children is hilariously difficult. Kevin Nealon is giving the challenge to some world-famous comedians. As these young minds meet with comedy’s best, get ready to learn some valuable comedy lessons, and to laugh!
James Franco loves movies. He loves watching them, acting in them, directing them, and even writing them. And now, he’s going to take some of his favorite movie scenes from the most famous films of all time, and re-imagine them in ways that only James can.
The story of punk rock singer Laura Jane Grace of Against Me! who came out as a woman in 2012, and other members of the trans community whose experiences are woefully underrepresented and misunderstood in the media.
Executive produced by Zoe Saldana (who will be the subject of one episode), a celebrity travels back to their hometown to pay tribute to the one person from their past (before they were famous) who helped change their life by giving them an over-the-top, heart-felt surprise.
Enter the graceful but competitive world of ballet through the eyes of executive producer, Sarah Jessica Parker. This behind-the-scenes docudrama reveals what it takes to perform on the ultimate stage, the New York City Ballet. Catch NYCB on stage at Lincoln Center.
In this video recipe series, Chef Bryan Davis walks you through the process of making New York Strip Steak. Part 1 of 3.
Tags:Grilled New York Strip Steak Recipe,monkey see,chef bryan davis,dinner,entrée,grilled steak,monkeysee,new york strip steak recipe,steak,steak recipe,strip steak
Grab video code:
Rob Carlson: Hi my name is Rob Carlson, I’m a radio personality and I cooked and our purpose with these videos is to bring foodies and family members and friends to the kitchen and also demystify things that you might be afraid the other one to try. Today, I’m working with the friend of, this is Chef Bryan of Chef Bryan’s Kitchen at Bryanskitchen.com and he is a professional chef. And we’re going to be cooking today, now will you tell us before you tells what be make. What do you guys do here? Chef Bryan Davis: What we do here, this is about 1200 square foot kitchen studio. Rob Carlson: Yes. Chef Bryan Davis: We do corporate events, we do team building, we do catering, we do private classes, and we do public classes so a little bit of everything. Rob Carlson: A little bit of everything. Chef Bryan Davis: Yeah. Rob Carlson: And again he is a--the whole--demystifying what you might not try otherwise. Chef Bryan Davis: Bringing food and fun together. Rob Carlson: Excellent! Alright, I see some dead cow here, that’s promising. I love dead cow, so what are we doing today? Chef Bryan Davis: Okay, we’re going to do several things today but what we are going to focus on first is a New York Strip Steak that will going to grill and we are going to serve it with the Cognac Butter. Rob Carlson: Oh! I like the sound of that, alright let’s talk ingredients. Chef Bryan Davis: Alright! I’m going to start with first is the New York Strip Steak. Rob Carlson: Okay. Chef Bryan Davis: Okay, this is the actual strip lion. Rob Carlson: Okay. Chef Bryan Davis: Okay, and as we cut it into individual steaks we’re going to end up with the New York Strip Steak. Rob Carlson: About an inch thick, that’s good. Chef Bryan Davis: About an inch and half thick, yeah. Rob Carlson: Excellent! Excellent what else? Chef Bryan Davis: Okay, we’re going to have regular unsalted butter. Rob Carlson: Okay, good. Chef Bryan Davis: We’re going to have chards and parsley, a mix of sage and thyme. Rob Carlson: Excellent. Chef Bryan Davis: And then salt and pepper and we’re going to finish it with a little bit of Courvoisier. Rob Carlson: Okay, great. What about tools and materials here, what we are going to need? Chef Bryan Davis: What we are going to need is basically a cutting board, a sharp knife, a mixer for the butter and a grill. You can use an outdoor grill if you don’t have an out--if you don’t want to use the outdoor grill, don’t have an indoor system like this you can do it in a sauté pan. Rob Carlson: Okay. Chef Bryan Davis: Or you can purchase a grill pan that’s sits right on top of the burner that will serve as same purpose of the grill. Rob Carlson: Yeah, it’s like of a heated pan that has a little marks with it. Chef Bryan Davis: Has a little -- Rob Carlson: Okay! Cool, that’s sounds pretty easy. Alright, so let’s get started. Chef Bryan Davis: Okay. Rob Carlson: So, it’s cutting down there by the inch thick. Excellent! Chef Bryan Davis: So, now we are going to do is we’re going to take a little bit--this is a mix blend of olive and vegetable oil. Rob Carlson: Okay, good. Chef Bryan Davis: And we’re just going to spread a little bit and add on it. Now, the reason why we are using the vegetable oil blend is that to bring the flash point down a little bit. Rob Carlson: Exactly, olive oil burns very quickly. Chef Bryan Davis: Very quickly. Rob Carlson: Okay. Chef Bryan Davis: Okay. Rob Carlson: Alright, now what kind of salt? Chef Bryan Davis: It’s Kosher salt. Rob Carlson: Kosher salt. Remember; remember iodized salt is for your sidewalk. Chef Bryan Davis: I liked the Kosher salt because its got a cleaner taste. Rob Carlson: Okay. Chef Bryan Davis: And it’s easier for me to work with. Rob Carlson: Okay. Chef Bryan Davis: The other things remember is don’t be shy in seasoning it. Rob Carlson: Absolutely. Chef Bryan Davis: Okay, so we’re going to put a little bit of salt, a little bit a pepper on them. Rob Carlson: Fresh cracked pepper. Chef Bryan Davis: Fresh cracked pepper. Rob Carlson: Yeah, very good. Chef Bryan Davis: And then we are going to take them straight over to the grill. Rob Carlson: Alright, you just do them one side. Chef Bryan Davis: Well, I’m going to season the other side once we get it in the grill. Rob Carlson: Okay, let’s go. Let’s talk about how quickly you had this sort of fairly high heat. How long do we have the steaks on it? Chef Bryan Davis: Basically, on the first side to mark them, you want to put them on about 2 o’clock on a clock phase. Let them sit so you get the nice grill mark on it, its probably going to take a minute to 2 minutes. Rob Carlson: Okay. Chef Bryan Davis: Then you want to turn it to 10 o’clock on a clock phase. Rob Carlson: Okay. Chef Bryan Davis: Get those nice grill marks facing the other way, again another minute to 2 minutes. Rob Carlson: Then after you do that it’s time to eat. Chef Bryan Davis: Then we go ahead and flip them over. Rob Carlson: Yes. Chef Bryan Davis: Grill among the one side, you don’t really need to focus on marking the second side. Rob Carlson: Sure, sure. Chef Bryan Davis: Place them on the grill for a total about maybe 4 minute. Rob Carlson: Alright, so we’ve got these fairly rare steaks, looking very nice, nicely seasoned. We’ve got them going to the oven at what temperature? Chef Bryan Davis: 425. Rob Carlson: And how long are they going to be in there? Chef Bryan Davis: About 8 to 10 minutes. Rob Carlson: About 8to 10 minutes were until they're --you’re-- Chef Bryan Davis: Done. Rob Carlson: The face is done, wait till you like it less, obviously less.-- Chef Bryan Davis: We are going to try it, we are going to plan on pulling this out about a 125 degrees. Rob Carlson: Okay. Chef Bryan Davis: Because we like a medium rare steak. Rob Carlson: Excellent. Chef Bryan Davis: Then you can go about 5 degrees up for a--different degrees have done this. Rob Carlson: Alright, cool, that’s steak on the oven.