Pan Sauce Steak | Cast Iron Seared New York Strip Steaks with a Shallot, Cognac Pan Sauce
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- Опубликовано: 21 авг 2024
- Steaks in a cast iron pan finished with a shallot, cognac, butter and cream pan sauce. You are going to love these Pan Sauce Steaks.
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Spring is here! Gentlemen start your igniters! The Griller is back in town. All is right.
Thank you sir! I hope to get a bunch of vids out this grilling season. Cheers Duckie!
Great to see you back , this made my mouth water. Great Job
Thanks. Don't miss the burger vid I uploaded earlier today. It's a good one.
Welcome back brother 🤙🏼
Thanks man. I've been here but work has been crazy. Hoping to get back in action. Cheers slast!
Yeay!! We’ve missed you! 😊
Thanks Alli. Started a new job and have been very busy. Hoping I can get to another video this coming weekend. Cheers and thanks for watching!
Mate I've been missing your videos! Thanks for this classic! Love your work
More to come! For an old classic pan sauce, check out the original steak Diane. Nobody calls it that anymore.
Steaks look awesome! Welcome back!
Right on man. Nothing wrong with some good steaks and a cognac sauce. Cheers Tom!
This might be your best video yet. Great steaks and sauce. I'm happy for you that you have such a good reason to make two.
Glad you enjoyed it! Thanks for watching.
Perfect doneness!
Thanks MrBPDude. Always nice to hear from you. Cheers!
Nailed it! Delicious! Welcome back
Thank you Tom. Appreciate you watching man.
I've never seen this kind of sauce , interesting indeed
This is perfect for steaks without much fat, like a sirloin or filet mignon. Add a bunch of pepper and you've got steak au poivre. Delicious!
GREAT to have you back my friend;)) THAT LOOKS SO GOOD.. Need some good steak tonight, and a cast iron pan, which I don't have... MUST HAVE PANSAUCE;)) Love from Denmark ;)
I think I paid $25 for this cast iron pan at Bed Bath and Beyond, but you probably don't have that store in Denmark. The pan is made by a company called Artisinal. Cast iron pans are better now than in the olden days. You don't have to be so worried about seasoning the pans anymore. Cheers Henning!
Sorry I'm late. Oh, gosh that looks soooo good. Great vid. Great reciipe and technique. When you put the steaks in the dry, hot pan you put such a smile on my face. That's the way I prefer to do it, too. You know it is time to turn it when it is no longer stuck to the pan. 😊
When you're making a sauce like this, you just get all those little steak bits sticking to the pan... It's the only way. Lol!
Very happy you're back! And this pan sauce looks fantastic. I will definitely give it a try... though I do worry about the smoke factor indoors.
Try leaner cuts like filet mignon or sirloin. They don't smoke nearly as much and really benefit from the added flavor of the sauce.
My doctor must have paid you to use everything I'm not allowed to eat.... Glad you are making new videos, I went through your previous stuff after buying a BabyQ, and really enjoy what you do.
Reminds me... I need to make a few healthy recipes. Cheers Adam! Thanks for watching.
Hey brother welcome back! It's great to see you back cooking a fantastic meal. Hope all is well!
Thanks Mike. Things are well but busy. Cheers man!
I have a ribeye so not a lean cut but still want to try it!
He's back!
Right on. Hoping to start cranking again. Just busy.
Very nicely done! 👍
Thank you! Cheers!
There he is 🙌
Nice job I need to try that pan sauce
Thank you sir!
Swagg!!!
You sure now how to make me hungry pal 🤙
Lol! Thanks for watching Sebtrain.
Good to see you!!!!! #BBQRando gives you a 👍👍👍
Thanks man! Hope that Arizona sun is treating you well. Still winter up here.
Wow very nice mate 🇬🇧
Thanks 👍 As always, good sir!
Howdy sir. I'm going to TRY and keep this short ( it's sooo hard ). Anyway strip is my favorite steak and I always love cast iron cooking. Next up the sauce. I really liked what you did. Great ingredients. I believe the flambe does a lot to create several complex flavor compounds and enhances the fond. So important for a good sauce. First time I make this I'm not going to tweak the recipe. However the second time I do this I'm definitely going to add mushrooms and I intend to start the sauce with a blonde roux to up the over all flavor although I don't believe it's necessary but couldn't hurt either. I'm currently 2 weeks from getting my Lonestargrillz cooker and no, I haven't forgotten about starting my channel. I keep hearing you say until then,its just a idea. Message received. Have a great day and tell your wonderful wife I said hello. Keep on cooking. 😃👍🌤
Always great hearing from you Victor. I'm thinking I might pick up some sort of smoker this grilling season. Still deciding, but I think I know the one. Jealous about the Lonestargrillz. That's a game changer. Cheers man!
@@GallaghersGrub I'm curious what smoker your considering getting, I remember we were talking about that subject last year. I'm not sure if I mentioned this before but I'm also getting a fire controller for the IVS through LSG. It's the " Fireboard 2". This fire controller can be used with lots of cookers. Offsets, Kamodas, Webber Smoky Mountain, on and on. It monitors cook chamber temps and up to 5 meat probes. There is a fan you order to use with the unit and it controls the incoming air to raise or lower your cookers temp. There's a lot more to this unit. I'll talk more about it later. Anyway, hoping to see you doing another cast iron cook from your " city" home. Have a great day.
Butter should go in last! Raise the sauce!
Your apartment seems classier since last time I saw it..... 😏
Oh yeah, I'm a classy guy. You had no idea.
To much trouble just for me but certainly looks great. I'll just stick with my Q-1200
Try it once. It's easy and great, especially with leaner cuts like a London broil and sirloin. Add a bunch of pepper with filet mignon and you have steak au poivre... delicious.
Cool SARB btw ;) Also, curious why you didn't rub the salt INTO the steak.. but you do you, man haha
Not sure it's necessary to rub the salt in. The chemical reaction is apparent by the moisture on the surface of the steaks. And thanks for noticing the sarb033. My business watch. Lol
If you score the fat cap the steak will not curl
Good tip.