Perfect NY Strip From Frozen
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- Опубликовано: 23 авг 2024
- Using a cast-iron pan, we're cooking a NY strip steak...from frozen!
NY Strip Steak 101: bchrbox.co/stea...
Let's make the perfect New York strip steak from frozen. First, I’m defrosting our steak in the sink in a bowl, submerged in cool running water. You’re probably wondering what’s he doing? It? Looks like he’s defrosting it. All I want is the surface defrosted enough for it to hold some salt and pepper.
We're going to slice up some of our ingredients, first some mushrooms. A little handful, and I’m going to quarter them. And then a quickly sliced onion and a splash of balsamic vinegar.
Quick tip about slicing onions, onion has rings that go in a certain direction. I just want thin slices. So I’m going to let the onion and the shape of the onion do most of the work for me and just cut against those rings.
I’m going to use the garlic when I baste the steak, so I don’t want to mince it too much.
I’ve already got the oven preheated to 350°F. Now, before we get started one of the key points to getting a good sear on a steak is having a dry surface.
Next, we open our package. I like to have a paring knife go right in on the edge. We want to dry every bit of moisture on that surface because any moisture is going to steam and steam is going to slow down the searing process.
Now when it comes to salt and pepper, not all salts are equal. I like to use coarse kosher salt that gives me a nice texture to work with.
Then, of course, fresh cracked black pepper has the best flavor. We’re gonna flip that over. A nice coating. remember we’re only seasoning the outside of the meat so we want to make sure it has a nice even cover, that way every bite is flavorful.
I’ve got avocado oil here, and it can cook at very high temperatures without smoking and it’s refined and what that means is that it has most of the impurities taken out of it.
If you’re using an extra virgin olive oil, you risk the impurity scorching and you get that burnt flavor. So a good high temp oil will go a long way. Lots of alternatives out there, coconut oil, peanut oil, some of the sunflower, safflower, and canola oils work well.
That’s ready to go. So we’re going to go with our steak right into the pan.
We want every inch of that steak touching the pan because when we brown steak when we brown meat, that’s where the flavor happens. It’s called the Maillard reaction, and we are building flavor compounds. So don’t skip the browning step. Good surface contact. I press down a little bit.
Resist the temptation to move that steak around. The first two minutes are crucial for a good sear.
We’re about ready to flip it over and you know the New York strip has that very distinctive line of fat along one side. So what I like to do is before I flip it. I’m actually going to turn it on its side and make sure that that fat has good contact with the pan. It’s absolutely delicious. But it needs a sear.
So we’re just going to press it in there, make sure it has a nice brown crust building and then we will flip the steak over and do the other side.
Cook it for about a minute on this side and then we’re going to add butter and garlic and we’re going to baste it. Now what I’m going to do is move the steak to the top of the pan and get my butter foaming. We’re going to pull the steak out for just a minute and saute our onions and mushrooms before putting our steak back in and putting everything into the oven.
We’re just going to stir it up and make sure it has every bit of coating that we for need maximum flavor. Now, we’re going to add a splash of balsamic.
Let's put our steak right back on top and put it into our preheated oven for about 10 minutes; but we’re going to check it in three minutes, so we know exactly what temperature it is so we can track it better.
That’s perfect. We’re looking for 115°F and rising, under 120°F. We’re going to leave it there eight minutes in that time. It will rise to at least 5°F. It’s, in fact, getting hot or not colder. If we want to keep the surface hot as well, we’ll loosely tent it with foil, just so it can breathe a little bit. In the meantime, we can reduce a little bit of that liquid for our sauce. It’s going to cook down real fast. It’s going to be absolutely delicious all those flavors come together. The mushrooms just give off all the liquid we needed for a sauce. The butter, the balsamic, the onions also give off a lot of moisture.
Beautiful. Well, we’re going to let that steak rest for a few minutes. We’re gonna let the pan simmer. Let’s just give it low flame. All right our steak has rested long enough. We’re gonna slice into it.
Now, we’re going to slice it right down the middle. Like so. And then we’re going to slice it against the grain because it’s going to be crazy tender when we do that. It’s already a super tender steak. Slicing against the grain makes it even more tender.
Put it all into a pan together. Sear it. Baste it. Throw it in the oven. Rest it. Eat it.
I tried this with 2 frozen NY Strips, one for tonight and one for tomorrow. They were so good that the one for tomorrow does not exist anymore, outside the contents of my full belly. This method works for tasty steaks. You're right, drying off the frozen steaks is key for a good crust. They turned out perfect out of the oven at around 110° and rested on the rack for a scrumptious rare.medium-rare. Thanks.
A true slob!
That is a dream kitchen...thanks for tips
In my next box coming soon I have NY strip and Ribeye. Have to see how you cook Ribeye
I tried this tonight, modifying it only slightly. It was by far the best steak I’ve ever cooked. Thanks so much for your videos!
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Just tossed one of these defrosted beauties on my egg and gentle-cooked it at @ 375 until medium was obtained. The flavor was orgasmic.
Lmao oven not hot?? 10:23
What kind of electric cooktop is that?
those knives are so freaking sharp.
$400 per knife should be...
Thank god someone understand why medium rare is the only way to go.
Mailerd reaction? I don't remember that from culinary school.
AWESOME!! Really looking forward to all those New York Strips and other steaks we got from Butcher Box 📦 I was wondering though; are all the frozen to perfectly cooked steaks 🥩 to be in the oven at 350 (°F) as well?
Oven finishing works well at 350 for sure.
Every inch of it, with a quick look to the camera. lol
Did I notice that you push the hot rack closed with your bare hand?
No
Doing that strip right! 💯💯💯
Perfect timing! I planned on cooking some BB NY Strips this weekend.
What temp was he cooking in?
can you sous vide thus steak leaving in your packaging - assuming packing not cracked
are you cleaning the board in between? How come no red stuff leaks out?
I believe it's "MY-YARD" effect
I loved the steak but did not like the Balsamic vinegar on it. I would leave that out
What are your thoughts on the reverse searing method?
We love it! We recommend using a wire rack so the steak isn’t resting on a super hot surface the whole time, or flipping it periodically while it’s in the oven or cool part of a grill.
225 for the reverse part, takes about 35 minutes depending on the oven and thickness of the steak.
We usually cook it to 110 internal temp and then let it rest 5-10 minutes (or up to an hour if I’m eating later) before getting a pan or grill screaming hot and searing it 1-2 minutes on both sides.
good video
Can you use cast iron pan and basalmic vinegar to make the sauce without ruining cast iron pan seasoning?
u could use motor oil and not ruin a cast iron pan................................... oil is oil.....
@@theewelder I think he is talking about acid in vinegar, not oil
how much time passed between taking it from the freezer to serving it please?
Till the outside is soft enough to hold salt.. check every 10 minutes
@@petecunado3619 he was asking "how much time passed between taking it from the freezer to serving it please?" 30-40 min i would say..... not the intervals of time of the meat til done......from START to FINISH....
Sometimes the camera is on him to long instead of food, he's cute though.
For a Medium and a Medium Well steak, at what temperature should I remove it from the oven?
10 under medium so about 135F
umm tell its not pink.....what your temp and check it?
What temp is the oven at?
350
350
What temp to you cook the steak in the oven?
Glenn Jenkins - Just in case you have figured it out by now it is 350 °F
Oven temp?
He said 350
I just wanted to boil my dogs bone. Ended up cooking piece of a back strap off a deer to perfection 🔥
sad ....love ny strip....that is RAW man..... pink = raw,correct,like ground beef...or no?.....yes...its raw.......cook it more.......wth?
0 marbling in that ny.
Dude, SHOW THE FOOD COOKING IN THE PAN, not the Chef talking... and talking... and taking! Or learn how to use a wider angle and show both!
Yankle my leg that's a good steak!!