HOW TO COOK NEW YORK STRIP STEAK in Cast Iron with HORSERADISH CREAM SAUCE
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- Опубликовано: 1 апр 2020
- #HOWTOCOOKNEWYORKSTRIPSTEAKINCASTIRON #HORSERADISHCREAMSAUCE
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HOW TO COOK NEW YORK STRIP STEAK IN CAST IRON WITH HORSERADISH CREAM SAUCE: In this video, I'll give you a foolproof cooking guide for making the perfect New York Strip Steak. This guide also works for any boneless steaks in a cast iron skillet or on the grill. Plus, I'll make a Rosemary Brown Butter and whip up an Easy and Delicious Horseradish Cream Sauce to serve with it.
INGREDIENTS YOU'LL NEED:
recipe by shereen pavlides
2 New York Strip Steaks (1 - 1 1/2-inch thick)
canola oil
kosher salt / fresh finely ground black pepper
1 cup sour cream
1/4 cup prepared horseradish
1 tablespoon freshly squeezed lemon juice
4 tablespoons unsalted butter
2 - 3 sprigs fresh rosemary
Recipe:
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COOKING WITH SHEREEN PLEASEE can you do a kitchen tour I would love to see withs in the cabinets and how organized your pantry is 🥺❤️🙏
I tried your technique for dinner but used Ribeye 🥩 steak which is my husband’s choice of meat...it came out PERFECT!!! Thanks so much Shereen! You inspire me to cook and gain confidence I need!
@@tabfam9222 You're AWESOME Janet! Yes, use this rule for all steaks. If they're bone-in, add 1 - 2 minutes per side. You got this Girl! Keep up the GREAT Job!
Here from TikTok and I’m a little sad you’re not yelling at me 😂😂😂 I love your videos though!
DesiraeElaine Don’t worry, I’ll yell at you😉
I love love love her no nonsense drill sergeant tiktoks!
I love her sweetness though!!
omg sameee
I’d love to see a kitchen tour! How you keep everything etc. I’m very interested after seeing your flour and sugar in another video.
Yess! I love her spice drawer so much
Here from tiktok because I’m obsessed with your cooking
Karen Guevara awe, thank you so much Karen, that means a lot. More vids to come😉
She's got a good channel. I like the recipes. Very attractive, too. That never hurts.
Good Morning Shereen!!! That looks Gorgeous and Restaurant Quality, beautiful NY Strip Steak my Friend!!!
Thanks Ellen! Hope you are well💗
COOKING WITH SHEREEN It’s my pleasure, be safe my Friend!!! 💖🤗
Smart move using the cast iron skillet to sear the New York Strip Steaks, cast iron skillet is one of my favorite culinary gadgets because it can be used for anything from pan frying, searing and broiling, it's a great multitasker that can hold heat very well.
I'm addicted to Shereen
I use olive oil...I think it adds more flavor....plus it is healthier than canola.
So, I think it’s safe to say that I’ve binged watched your videos and now I’m obsessed 😌 lol. May I make some request? Since you make lots of things from scratch can you make a video on shelf life? As well as the best way to store things? Also, I’d love to know what your favorite/must have kitchen appliances are. I’m moving into my own place soon and would love to know what it should splurge on and what appliances aren’t worth it. Thanks for all the awesome videos!!
Hi Sunny! Awee... Thank you so much! Welcome! Will def. consider. In each video, I always like to give tips on how to store and it's shelf life, etc. They're a few splurge appliances every cook/foodie must have to give them success in the kitchen. You'll see in my videos, certain appliances I use over and over. Honestly, I've had most of them for over 20 years. Good stuff lasts. I'm super thrilled for you! Your own place is exciting!
COOKING WITH SHEREEN thank you!!!! 😊😊😊
Wow, Looks absolutely delicious!!
The steaks look good too! Thanks Shereen
I needed this! Steak is my family favorite! Plus, your videos are SO gentle, lovely! Done!
This was so helpful! Definitely making this soon. THANK YOU!!
Caiden Matteo So glad it was helpful Caiden💛
I needed this tip, I always overcook mine. Thank you!
I love watching you cook!
Love the sauce you made for the steaks. Thanks for sharing. Stay well
Stacie’s Country Cooking thank you Stacie! Stay safe. Be well💗
Thank you for the video, I like the way you think!
Saving this one, too!!!
it’s such a coincidence you uploaded this video because i’ve been trying to figure out the best way to make steak. thank you!
Love you and your cooking, thank you💚💚!!
NY strip is favorite cut!
You deserve way more subscribers. Your cooking videos are amazing. Thank you!
Thank you so much Joshua! I'm so glad you're enjoying them! more to come...
Love your recipes
Shereen, I absolutely love your video content!! I appreciate the cheffie tips and have learned quite a few techniques from you...such as cooking a steak for four minutes per inch per side. Good stuff. Thank you so much for these videos. God bless you and your family. Cheers!!
Looks so good!! Thanks!
Awesome!
Amazing 👍🏼🙏🏼
You are amazing…love your show!,
I want to go to your restaurant and try EVERY DISH! OMG! 😍
I found your videos on Facebook and I love your videos.
And you have such a beautiful kitchen!
delicious. I also wanted it.🙏😋
I love watching your cooking videos! Do you have a good Fettuccine Alfredo recipe you could do for a video?
Whoa!! Red is your color!!😉 Great recipe. You need your own television show!! Love your stuff, never change!! Be Blessed❤️
Love it! Thank you :)
Gotta try your recipe again, I hope it turns out good as usual.
Congrats on 10k subs by the way
A Boring Guy thank you! 💛
In South Africa, we just braai it,great!
Mouthwatering 😍. Feeling hungry ☺️. Thank you for sharing this yummy recipe. ❤🌹🌷⚘
Marie Rose Lovesbaking my pleasure Marie! More to come...
I’m here from tiktok and I’d love to see a Q&A and a kitchen tour video. I’m dying to know more about you!
Ahh yeah...have to make this one tonight :) Looks absolutely amazing. Great job on this video, Shereen!
Update: I actually made this one last night and it was fantastic...I even measured my steak with a ruler. I purchased all ingredients easily at my local Walmart. Made this for my sister and her face was similar to Shereen's look when she tasted a bite! Thanks again!
I could watch and listen to her talk food for hours!
Awesome
Beautiful Steaks...! I'm on my way to get some Sour Cream. I've got a Wagyu Steak already thawed.
Thanks..!
LOVE YOUR VIDEO!
Lei Pei Thankks Lei💗
I bet that recipe is nuts! Well done…..
Amazing!! U make all these look so effortless! U should open a restaurant if u haven’t already.
Whewww Shereen is SALT BAE 😍🥰😍
KCee Loftus and it’s not too salty😊 Meat can take it💗
Hiiiiiii🖐😇 pretty lady i love your cooking show very nice recipe im enjoying watchin you thanks for this amazing recipe ❤😊
Thank you Shereen, I purchased a 10lb New York strip roast today I wanted to cook it tomorrow and I'm not sure what to do I don't know if I should slice it in the steaks or do it as a roast but I'm going to definitely use your horseradish and if you have any suggestions let me know thank you my dear I really appreciate your videos they're great I subscribe to you this morning and I'm going to be doing the shrimp later I'm going to do try to do the New York strip and want to take your advice on the steaks when I dunno New York strip steaks all the time and but this roast is got me a little puzzle anyway Merry Christmas keep up the great work
Que rico
Here from tik tok!! love your videos!!! i need to try one of your recipes out
Nathaniel Shaffer Welcome Nathaniel!
I LOVE cooking...always have! When I was a young child I would watch any cooking show I could find on our rabbit ear TV back in the 80's. LOL Sadly I struggle with cooking steak. I enjoy med-rare to medium and my SO enjoys it more done so I have struggled several times and I always end up overcooking one or both. :( I will keep trying and I will use your guide. Fingers crossed I can get it right. :)
Cindy Sellers you got this Cindy 🙌🏻
I just picked up your cookbook and wait to make something for the family.
Thank you so much for your support Theresa. I can't wait to hear what you make first :)
@@CookingwithShereen if coming to NJ I would like for you to sign my copy if possible. Terri
I’d like to know what heathen gave this a thumbs down?! Absolutely no reason to thumbs down this great example of how to cook foods while lookin absolutely stunning.
You are SO fancy! Beautiful steak
You are AMAZING GIRL
I had my sister and her fiancé over for Christmas dinner, and she brought me a huge beef tenderloin from a butcher shop in the Society Hill section of Philly where she lives. She said the butcher cradled the tenderloin as though it were his baby and begged her to “please don’t overbook my meat.” I wanted to make sure I wouldn’t overcook it (which is why I watched your video), but I also have a friend who owns a restaurant, and he told me how to cut filets from the tenderloin. He explained about cutting away the “chain,” and the “silver skin,” and advised that the best cuts are from the center and to avoid cuts from the ends of the “barrel” and the “head.” Once I’d cut the filets (1 1/2”) and let them sit for 30 minutes, I rubbed the filets in both sides with canola oil and followed with cracked pepper and kosher salt, thinking “salt crust.” I placed the filets into my prepared cast iron skillet and cooked them 4 minutes on each side after which I popped them into my pre-heated, 400-degree oven for 3 minutes. I placed the filets in a rectangular baking dish to rest, and then prepared the rosemary butter. At one point, I tasted the butter and found that the “salt crust” made it WAY too salty for anyone’s taste. The meat was just as salty, so I quickly paper-toweled the still warm meat so to absorb as much of the surface salt as possible. I found I could not use the rosemary butter in the skillet in which I cooked the filets because it was too salty. I dumped the salty mixture but didn’t rinse out the skillet, and then I remade the rosemary butter. I poured the butter over the filets and served. It was delicious! I’m glad, however, that I tasted my original attempt at making the butter and that I paper-toweled those filets otherwise I and my guests would’ve found what was otherwise perfectly cooked, juicy and tender meat unpalatable. The next time I make steaks, I will be salting them less “vigorously.” All said and done, your videos are excellent and a must-see for every foodie!
I'm glad it worked out. Which brand of kosher salt that you use is very important, especially when a measurement is given. In my cookbook, I made a point to mention the brand name, Diamond Crystal, because other kosher salt brands are much saltier. Also, we all season differently, my vigorously could be 1 - 2 tsp less than your vigorously, but you did the right thing, tasting as you go and making the changes needed. You're very smart and that's what makes a great cook! Nice Job.
@@CookingwithShereen thanks for the tip on Kosher salt. I believe the Kosher salt I used was another brand. I will keep on mind they not all Kosher salt is the same. Thanks again for your invaluable videos and advice!
Needless to say.... you have my attention!!!! Wowza way to knock this out
What's New BBQ thank you my friend! Do you like steak🧐 😂🤣
@@CookingwithShereen hate it.... :)
@@NorthTexasBBQAddicts that's what I thought 😜
@@CookingwithShereen hahah hope you are doin good buddy!! Lets do that collaboration when you are ready
What's New BBQ Sounds Good! Stay safe. Be well!
❤️❤️❤️
You deserve your own show! I know you have a very successful RUclips channel but like you need to be Martha Stewart status 😍
do you have a good steak spinach salad recipe?
You’re mean. I love it
Yaboykels I aim to please
4 min. Per side per inch..thank you!
Ty Shereen! Now I know. But no Gar-lic?😀
Mrs. Shereen, great job & exactly how i cook mine , but i shoot for medium rare & my sauce is like yours,& my wife adds dill weed to hers & they call that tiger sauce here. Being a 57 yr. old man from rural Kentucky, I have been cooking since I was 9 & have used cast iron skillets/enamel coated cast iron pots, etc... all my life as it is preferred cookware here. A tip for heating your cast iron skillets, they are a poor conductor of heat( can have cool spots) but a great retainer of heat. Pre-heat oven to 450 F on bake & when at temp, place your dry skillet in for 25 minutes, remove from oven( may need to use 2 oven mitts as will be screaming hot), place on your burner at heat setting you intended to cook with, great for searing steaks, hash browns for great browning, etc..., works great. Folks, subs, viewers, if you need to buy cast iron cookware, i recommend a company named " the lodge" quality at reasonable prices & can order online safely & will last for generations, hope that helps someone, God Bless all & stay safe in this crisis.
thanks Steve! Stay safe. Be well
@@CookingwithShereen Mrs. Shereen, btw, you can buy silicone handle slips that will fit over the cast iron skillet handle to safely, & they are not very expensive & work on any pan handles , even on the stove top burners because mine are gas which i think are best. ( replaced stove & fridge 2 yrs. ago with commercial grade)
Where do we buy your cook book thx Claudette and Jim
You’re the best!! I found your channel bc of TikTok and your recipes are amazing!
Awe, thanks Zalyssa! I appreciate that. Welcome! more recipes to come....
Would this work for filet mignon too? Or would you recommend something different?
What do you do with the juice??
Here from Tik Tok wishing she’d adopt me!
I love your recipes! I noticed your last name-can you make a greek dish??
Μικα Πατζακις thank you so much.. yes! If you check out my other videos, I have a few. More to come... 💗 I have a Greek dishes playlist
My friend, i requested a spinakopita recipe from Mrs. Shereen & she did make it, was a 2 parter episode as she made the dough from scratch in part 1 & it is delicious
Whenever I cook something with oil/butter in a pan, I always seem to burn the outside and leave the inside underdone. I’m cooking on medium, but my oil always gets really hot and splattery. Any tips?
Do you have a cookbook? I can not tell you how much I NEED a cookbook from you
Madi Walker awe. Thank you so much Madi, I’m working on it😉
Is it alright for me to put garlic on my steak for seasoning as well?
Caroline Nations you can but keep in mind, it may burn.😊
Great technique. Random question: Your basting spoon is the perfect size, not too big, not too small.......Brand/Type/Link?
Thank you. It's actually my tablespoon from my flatware. It's from Ikea
oh wow, thanks. it looked a little bit larger.
@@timothyedwards5810 it is
4:20 steak still kinda looks tough
Shereen, have you ever taken a personality test? On the Mbti system I think you might be ESTJ
Why you didn’t baste the steak Shereen!!!
She's so beautiful!
If you let it rest that long, don’t the steak get cold?
Hiiiiiii
Michelle Lauro Hi Michelle 👋
Woo yay i bet you are cooking double time right now with the confinement 😷i just ate but tomorrow i'll think about that video 😉come and visit i posted new videos today 💗
Do you have a favorite steakhouse?
These came from Capital Grille. I also love Barclay Prime and Peter Luger
@@CookingwithShereen good choices, did you know that Peter Luger Steakhouse won an James Beard Award and has been named America's Classics by the James Beard Foundation?
Eric Henderson yep😊 It’s so good, but they need to dim the lights a bit. Lighting is full throttle, I don’t get that!
@@CookingwithShereen how bright was the lighting of the restaurant?
Eric Henderson turned all the way up! Even at the bar
I would fist 👊🏾 fight a total stranger for you 😍😍😍
classic food porn if there ever was
sexy and a great cook 😉
A little out of sequence because people are more autodidact (or they would read a recipe). That being said, heat the oven while you heat the pan or vice versa because both take longer to heat up. (or NIX the Oven completely). Then season the meat, because that take a second and you don't want the salt to draw out any moisture. (indicative of the shot at the pan when you got a lot of pan splattering).
Moreover, you're gage of doneness has to be re calibrated because what i saw was more on the medium well/well side. Cool @ Center "NOT". And what about the resting after cooking?!
"Misleading" !!!
You need to redo this video; I know you have better skills than this!