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In this video recipe series, Chef Bryan Davis walks you through the process of making New York Strip Steak. Part 1 of 3.
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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.