Jacques Pépin: Cutting and Grilling New York Strip Steak

Jacques Pépin grills New York strip steak.

Jacques Pépin grills New York strip steak.

Read the transcript of this video
Have a beautiful steak here, this is a strip loin, or a New York strip, there is four of five names for this. But certainly the best steak and there is no meat like we have in America, this is cut to about eight ounces. And I can put it down, pound it a little bit And I'm going to grill, dust your salt, dust your pepper. It will take do a lot of migrating outside but I wanted to show you that it can be done inside, a dash of olive oil on top and then our special technique, it's not the only technique but The technique that I use for [UNKNOWN] so you put it on the side here. And that has to cook, depending on how you like your steak, but definitely at least a minute before you flip it over. Tiny bit of oil on top as well, so that is oil on both sides. [SOUND] Now the proper technique. I start from here and to go here. And after we'll go this way and this way. So now I'm ready to flip it. It should be mark, that my pan is really hot. So now we see from here I put it there, and the line of [UNKNOWN] is this. You can flip it only twice. I like to flip it four time, I think that it equalize the cooking from one side to the other, and there is no, the center, the exact center of the proper color. And now, I will flip it so that it goes in that direction remember from here to here, now this way. Here. And now you see, now the line will be in sync with this. Remember this way, this way, now this way And now this way. Set. That's it. My steak is cooked. We can see here the [UNKNOWN]. Can see here the [UNKNOWN]. One side [UNKNOWN] then the other side. That's ready to be served for medium rare. I would usually put a little bit of herb butter on top of it. Tarragon lemon juice, butter, black pepper, and that's it. [BLANK_AUDIO] Now as you see that steak should be about medium rare, this way. This is the way I like it. Juicy and with redness right in the center of it. You see there the [UNKNOWN] is more cooked here and there but the redness is there. This is heaven. Really good.
Sponsored Stories
Jacques Pépin: Cutting and Grilling New York Strip Steak


Advertisement