Tim Love: Atlanta City Insider Tips

Bring your appetite, because Tim's searing NY Strip Steaks with his special knack for flavor.

Bring your appetite, because Tim's searing NY Strip Steaks with his special knack for flavor.

Read the transcript of this video
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.
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Tim Love: Atlanta City Insider Tips


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