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Read the transcript of this video
Hi, I'm Tim Love. And when it comes to flavor, I never compromise. Weather spicy, sweet or rich. When I get a craving for a certain flavor, I just have to have it. And one of those place I know I can go and get those flavors is Atlanta. There's something about when you get off the plane, you hear that southern drawl. It just kind of makes me feel at home. Another thing that reminds me of home is a great steak. And, I know in Atlanta I can always go to Kevin Rathminds and get his New York strip. Simply grilled with salt and pepper it just melts in your mouth. But, if you can't make it to Atlanta. You don't have to compromise. I've got a great recipe for Pan Seared New York Strip, you can make in your own home. So when you're cooking a great steak. The first thing you think about obviously is the meat. And that means you wanna make sure it's got a little bit of marbling in it. So you can see on the side here. That's gonna absorb the salt and really enrich the flavor of the meat. Now lets talk about cutting the steak. I'm gonna cut this into three pieces. I like the steaks to be nice and thick to give you an opportunity to grill it perfectly or sear it perfectly. There's a quite a bit of fat on it, so we wanna trim that fat up a little bit. So just cut the edge off, and don't get too over zealous with it, cuz you wanna leave a little bit of that fat on there for flavor. We don't wanna compromise the flavor. And for pan searing, we don't need to add any fat to the meat. What we need to do is season it real well. So some salt and pepper. Now the salt is where you're going to do about twice as much as you probably think you should do. Remember that these are really big steaks. So you just kind of outer ridge of seasoning around the outside of the steak. Flip them over, do the exact same thing. Before you start cooking a steak on its side, you gotta turn your hoods on. Because steaks are gonna create a lot of smoke. Put right into the pan here. [SOUND] And you don't wanna mess with it. What we want is a nice, solid char on the steak, so let it sit in there for at least three minutes. So when the steak really starts to sweat on the top, that time that you flip it over. Now see the nice color I get on that? And once the steak's finished, you wanna remove it from the pan and let it rest for at least four or five minutes. Now resting's very important, because if we don't let it rest, the steak stays a little too tight. So at least four or five minutes of sitting on the tray [MUSIC] Before you slice it. And after that, it's eating time. Now to me, nothing goes better with steak, aside from the Chipotle sauce of course, besides a little bit of grilled greens. Man, now that's a good steak. And remember, when it comes to your favorite food and places to travel, always bring Pepcid Complete so you never have to compromise.
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