All right, this lunch time, classic start with a New York Strip Steak, a really good one and is nicely modeled, we are really going to take most of this stuff out. It is just going to cook more evenly. It is going to be, you, 100% edible. You do not have to be trimming on the plate. So just go ahead with your bony knife. Use the tip and you will feel there is a really, really tough membrane that runs right across the top of this strip steak and you just cut that right off. And all the fats can go along with it. No when you get to the end, you be careful, I want you to take a little chunk at the side of the end but I do not want you to cut that nice piece of meat there. Right, cut into half. And what we are going to do in here is first we are going to give this a little pound. I just flattened. Just a little bit. I want this to cook in about a minute per side and also it is going to tenderize all the more and tender to begin with.
But this is going to help just a little more, so two pieces of classic bread. All right and I ma going to take my meat pound it, slice and flatten it. I really like this type. And now you give it four to five waxes here. So that is about half the thickness I started. All right? And you know, do not go too thin. I would advise you probably take the chance of over cooking this. So it just about perfect, there you go. All right, so I got my New York prepped and now unto the sauce mixture. So I bought some of garlic graze, we are going to get the liquid ingredients here all set up. So that is a teaspoon of mustard, teaspoon of catsup, and we are going to put in the teaspoon of Worcestershire sauce, however you say it.
So, a teaspoon of that and then we are going to put two nice tablespoons of a really good quality balsamic vinegar or something that has got some nice sweetness to it. Do not use a little cheap balsamic vinegar. You want a real stuff from Italy you can tell by the label. And then we are going to put in about two third cup of water and you will see why at the end of this process, than pan can be so hot, if you do not have that water, we are in trouble. So here is our sauce mix. I got some two cloves of garlic. I crushed. I got a little bit of butter, about a teaspoon. There is a classic steak house seasoning mix which is equal parts salt, black pepper and paprika and we are going to put a couple of slices of bread and then toast it there for the classic finish of this dish. Right now, I decided to show you how to season steak to waste a time online here but notice how carefully I am seasoning and get really got a season evenly letting people in such a hurry, they just throw it on there and half of it got salted and half of it does not, and then I am not going to put oil on the pan. I am just going to put oil on the steak. Now, I do not have to tell you that is an extremely hot thick stainless steel sauté pan, these are literally going to go on minute on insight.
So you got to get your pan really hot and you got to put the oil on the steak not in the pan. Now, it just does not smoke up as much. So it is literally 60 seconds cause it was so hot I get some beautiful cannulization. I flipped it over. Time in 60 seconds again and again, this is going to be for a medium rare. Put them off. And I got a beautiful that is called the thumb on the bottom of the pan that is just the cannulized meat used. Right now, before we add our liquor, then we take our two cloves of fresh garlic. The heat is off. I just turn the heat off. I just want you to swirl and smash and smooch that and look around in that hot pan drippings there just for about 30 seconds that is just going to take the edges so I want to have that really sharp raw garlic flavor that is going to cook a little bit in the sauce. Leave the sauce in the pan a couple of minutes. So that is good. So let us just do it again for about 30 seconds, take you balsamic mixture, pour them and again that heat was up. That is how hot that pan is. It is just a kind of just really explodes that size and take your time and make sure all that beautiful cannulize used is lifted off the bottom, now you can put the heat on medium at this point and little actually probably a little safe for that, so medium low.
And I just want similar for literally another 60 seconds, 90 seconds, just until it reduces in about by half high. And then to finish up, very simple, we’re going to go with the classic monte—finished with butter, you put and mixed with the before right teaspoon of butter. All butter goes in. So your pieces are taken and your drippings that came out, drizzle those in and once that butter is mixed in, you do not have to worry about the separating. See, because we have nice reduced vinegar in sauce, the acid and the vinegar actually suspends that butter and makes further just a beautiful shiny thick place and just toss a little steaks in it and in the mean time, I put a cup of pieces of an Italian bread in the toaster that is the classic way to serve this dish and probably we could have figured out the rest. All right? So take your two pieces of steak, top the two pieces of bread. Also gives us some really nice presentation. Again, we do not need any potato. We got the bread as the carbo so I just want with a nice tomato salad and spoon over that glaze so delicious really flavorful and again, you just add any way you want, you do not like mustard, live without, still delicious. You do not like garlic, well what was wrong with you? But if you do not like garlic do not put the garlic or put just one clove anyway. Any way you want to treat this be basically the technique as what I was showing. All right, so there you go. Classic New York Strip Sandwich and enjoy.
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