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Hi, I'm Tim Love, and when it comes to flavor,
I never compromise. Whether it's spicy, sweet or rich, when
I get a craving for a certain flavor, I just
have to have it. And one of those places I
know I can go and get those flavors: Atlanta. There's
something about when you get off the plane, you hear
that southern drawl. It kind of make me feel at
home. An other thing that reminds me of home is
a great stake. I know in Atlanta I can go
to Kevin Rathmits and get his New York strip. Simple
grilled with salt and pepper. Just melt in your mouth,
but If you can't make it to Atlanta, you don't
have compromise. I got a great recipe for a pan
seared New York Strip, that you can make in your
own home. So when you are cooking a great stake.
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 wanna cut this into three
pieces. I like the steaks to be nice and thick,
they give you and opportunity to grill it perfectly or
sear it perfectly. [UNKNOWN] quite a bit of fat on
it. So we wanna trim that fat up a little
bit. Just cut the edge off. Now 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. Since we're pan searing, we don't
wanna add any fat to the meat. What we need
to do is just season it real well. So some
salt and pepper. Now the salt is where You're gonna
about twice as much as you would probably think you
should do. Remember, these are really big steaks so you're
just gonna have an outer ridge of seasoning around the
outside of the steak. Flip them over and do the
exact same thing. Before you start cooking the steaks inside,
you gotta turn your hoods on cuz steaks are gonna
create a lot of smoke. Throw right in the pan
here. [SOUND] And you don't wanna mess with it. What
we want is a nice, solid sear on the steak.
So let it sit in there, for at least three
minutes. So when the steak really start to sweat on
the top, that's time for you to flip it over.
Now see the nice color that I get on there?
And once the steak's finished, you wanna remove from the
pan, And let it rest for at least four or
five minutes. Now, resting is very important. If you don't
let it rest, the steak stays a little too tight.
So, at least four or five minutes of sitting on
the tray before you slice it. And after that, it's
eating time. And to me, nothing goes better with steak,
aside from the chipotle sauce of course, sides of a
little bit of grilled greens. [MUSIC] [BLANK_AUDIO] 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.