Hello, this is Chef John from FoodWishes.com and welcome to another installment of cooking with dressed beef. Say were doing New York Strip really delicious and easy piece of meat to cook and I'm using meat from Steve Normanton at Normanton Farms and I'm doing it with a warm caramelized mushroom salad. I love this steak recipe the meatiness of the caramelized mushrooms really brings out the best flavors in this dressed beef. All right, so first going to prep our mushrooms, I have eight large mushrooms you can use white, brown anything. You want to cut off the dark little part of the stem there, you can and you live it on it doesn’t really matter.
And were going to make some fairly, thick slices, there is my sliced mushrooms in a heavy bottled sauté pan, I have some olive oil and butter and of course all the amounts will be on the site for you and over medium heat you're going to bring that butter up until it foams and when the top of the foam, the foamiest part of the foam gets a little bit of a nutty hew you're going to throw in your mushroom. So what were going to do, is going to slowly caramelized this it’s going to take a while I'm warning you, give it a nice big pinch of salt. You're going to sauté this and you're going to see over the course of about probably 20 minutes you're going to see the liquid is going to come out of them, there is going to be significant shrinkage, you're going to really concentrate all those mushroomy flavors.
Now when you give them a stir be sure to even amount so that they all touching the pan because if they're sitting on top of each other and then they wont get evenly caramelized. Okay, so ones you give them a stir just even then back out like that, now when they get nice and brown. Okay, and again you got to take your time here were not in any hurry when they look like that when they're all kind of brown, they're getting a little bit you know crispiness around the edges then they're ready. So what were going to do to finished the caramelized mushroom salad, I'm going to pound one garlic clove no need to chop it just really smash it. And what happened when we toss it in a bowl with those hot buttery oil and mushrooms, the garlic clove is going to—kind of perfume the mushrooms and its going to absorb that flavor its going to be beautiful. All right, the pan is off but its still hot, I'm going to add my cherry vinegar, you can also do this with balsamic really nice. Scrap off any of this stuff at the bottom of the pan, yes, that’s called deglazed and were going to pour that over our mushrooms give that a toss and just let that sit. So really easy and really simple, really delicious mushroom salad and were going to finish that at the pan later.
All right, our New York Strips have thud slowly in the refrigerator. All right those two steaks are about eight ounces each, were going to path those dry, give them a generous seasoning with salt and pepper on both sides. All right, I have a hot pan with a little bit of olive oil and I'm going to sear this for me, I went about two and a half minutes per side. I like it rare, medium rare when I'm cooking dressed beef, I think that really is the best for the texture of a crested piece of meat especially in New York Strip. Okay, if you want to cook this as long as you go ahead but your risking and drying it out a little bit and you’ll see we get a nice little caramelized fond at the bottom of the pan, those caramelized meat juices.
So two and a half minutes per side for me, I pull them off we got to let it rest its very important, I'm going to throw a chuck of butter in, in my mushroom salad right on top of that caramelized hand drippings and any of the liquid from the steak and either the liquid from the mushrooms, its poured in there. Give that a stir and with a spoon just make sure you scrap off the bottom that liquid will deglazed release all those delicious caramelized bits. Go ahead and turn off the heat finish with some chopped fresh tarragon that is what really explodes this dish.
All right, my steaks have rested. I'm going to put my mushroom salad over my breast that New York Strip. Dressed beef for this cut, all right, for a New York strip rare to medium rare is really going to give you the, the optimum flavor and texture in my opinion. Okay, you see it’s nice and pink there. Its okay to eat pink meat don’t be scared its delicious and that is just a really easy and simple New York Strip recipe and what a great combination that juicy mild flavored meat with those really earthy caramelized mushrooms, the little bit of sweetness from the tarragon, that little hint of garlic, black pepper on the steak just everything works so perfectly together the vinegar and the marinate the perfect amount of acidity, love this recipe. Anyway I hope you give that a try all the ingredients are on the site, so check it out and as always, enjoy.
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