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Gordon Ramsay's New York Strip Steak Recipe: Extended Version | Season 1 Ep. 4 | THE F WORD - YouTube
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Delicious spice
rub New York strip
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served with [inaudible] potatoes
and the most amazing mushrooms.
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An incredible steak.
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Bit of a chef dream, because
it's one of most succulent,
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one the most tasteful,
and more importantly,
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one of the most
difficult to cook.
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First off, the spice rub.
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The rub is sweet.
It's bitter.
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It's smoky.
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It's spicy.
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It's made with coffee, chipotle.
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And the secret behind
this rub is just
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pressing it into the steak.
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I cannot stress how important
it is to let those steaks sit
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out in the kitchen for at least
10 minutes before we cook them.
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If it's ice cold and so
frigid, there's no flavor
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in that state whatsoever.
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From there, hot pan.
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We're going to sear it,
baste it with garlic,
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rosemary, and thyme.
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And then take it
out and let it rest.
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I'm a firm believer
in cooking quickly,
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and letting it rest long.
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Get that pan nice and hot.
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Touch of oil in, because
I want to sear this steak
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and make it sort of
caramelized, and literally
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toast all those spices
inside that New York strip.
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As you start to see that
first little flicker of smoke,
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steak up into the pan she goes.
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Thyme, rosemary in.
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In with the garlic.
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And all that seasoning
in there as well.
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We get this right, it's
cooked within three and a half
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to four minutes.
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Quick sear.
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Lift.
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And look at that.
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Flip it over.
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And then in comes the butter.
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Beautiful.
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Turn the gas off.
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Silt the pan, and baste.
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And this is the
secret behind cooking
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this steak at room temperature.
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It makes a huge difference.
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From there, literally out.
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And let that rest.
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As it rests, spoon on
that flavorsome butter.
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Let that sit there to rest.
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These are fingerling potatoes.
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They've been blanched for
three minutes in boiling water,
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left to cool down.
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Almost steamed, so they get
a little bit sort of fluffy.
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I've got great
flavor in this pan
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from the caramelized
New York strip.
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A teaspoon of olive oil in.
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And what we do now is
get these potatoes,
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and put them flesh side down.
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I want to a sort of
rub all that flavor
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from the bottom of that pan.
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You want the potatoes to
sort of stick to the pan.
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That side of the potato
gets really nice and crispy.
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And it's got that smoky flavor.
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I want to take the resting
juices from my steak
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and pour that over my potatoes.
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That flavor there is incredible.
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Turn the gas down.
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And then see what happens
when I turn these over?
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Look at them.
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Beautiful.
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See that?
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That flavor in there
is extraordinary.
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And then finally,
before they come out,
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finish them with
a touch of butter.
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They are beautiful.
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Ooh-la-la.
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Take those out.
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And look what's
happened to them.
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These gorgeous sauteed potatoes.
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Absolutely incredible.
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And then just spoon over.
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Now, portabella mushrooms,
goes brilliantly well
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with a steak and King oysters.
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How do we slice them?
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Down.
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And then literally turn
that around, and slice.
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When they're this small, find
a flat surface on the mushroom,
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and then down.
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The thinner you slice
them, the more flavor.
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The portabella mushrooms,
the big ones, slice in half.
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Turn around.
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And slice it down.
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Let the knife do the work.
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Olive oil in first.
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Mushrooms go in.
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Try to keep them nice and
flat across the circumference
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of the cast iron.
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Each mushroom, 30%
of it is water.
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So you need a hot pan
to saute the mushroom.
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There's a big difference in
taste between a boiled mushroom
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and a sauteed mushroom.
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We're going to add shallots and
garlic only once the mushrooms
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have been sauteed.
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Mushrooms take a
lot longer to cook.
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That noise is the
water evaporating out
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of the mushroom.
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Hot pan, high heat, and
get rid of that water.
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And the flavor left
in here is incredible.
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Gas down.
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Shallots, I'm going to
sprinkle over there.
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Bit of garlic over.
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And then these little babies.
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They're little thyme flowers.
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That's going to
lift the mushrooms
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and make them so fragrant.
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Sprinkle the thyme flowers over.
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Make a little well
in the center first.
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Touch of butter in.
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Now give that pan a great shake.
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Mushrooms out.
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Wow.
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That is beautiful.
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Now for the exciting part.
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The bit that chefs
love, plating.
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Look at the shape
of the fingerings.
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Try and place the
fingerings literally almost
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bedding into each other.
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So you get the little bends.
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Your mushrooms
underneath your potatoes.
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Let them sort of
cascade onto the plate.
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From there, one of
America's favorite sources,
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a smoked barbecue sauce.
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That's going to
go on the bottom,
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and literally sit at the
base of those mushrooms.
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Clear off the garlic
and the thyme.
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Don't slice the steak too thin.
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You slice it too
thinly, it dries out.
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Lift that up.
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Keep the steak intact.
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Set it on top of that source.
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Open it up and see
how pink that is.
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And then finally, take
those resting juices
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that were left on you tray,
that is amazing flavor.
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And then just glaze
all the way over.
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And there you have
the most amazing spice
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rub New York strip
with sauteed fingerings
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and stunning mushrooms.
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Mm.
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