The Magic Bus Trip

Valcan · Posted: Sun Apr 06, 2008 3:20 am Post subject: Salt Crusted New York Strip

I saw this in the food network today. It looked so tender and yummy.

Salt Crusted New York Strip

Recipe courtesy Tyler Florence
Show: Tyler's Ultimate
Episode: Ultimate Steak House

2 (18-ounce) New York strip steaks (1 1/2 inches thick)
Extra-virgin olive oil
Ground black pepper
6 egg whites
3 cloves garlic, minced
2 bay leaves
3 sprigs fresh rosemary, leaves only
1/4 bunch flat-leaf parsley, leaves only
4 sprigs thyme, leaves only
3 stems fresh sage
3 cups kosher salt

Preheat oven to 475 degrees F.

Bring steaks out so they can come up to room temperature, drizzle with a little olive oil and a few turns of black pepper.

Put egg whites in a large mixing bowl and gently whisk until slightly foamy. Using a mortar and pestle (or food processor), add the garlic, bay leaves, rosemary, parsley, thyme and sage. Add to egg whites with salt and combine well until it holds together like a paste.

Take a large cast iron skillet (or 2 smaller ones) and set strip steak in the center of the skillet and mold salt paste on top of and around the sides of the steak. Bake in the hot oven for 15 minutes (internal temperature should reach 120 degrees F.) then pull out and rest for 7 to 8 minutes. Crack shell open - remove steak, slice and serve.

He also made a great Bernaise Sauce to put on top (may be illegal for many on this board but some may want to indulge).

Bearnaise Sauce

Recipe courtesy Tyler Florence
Show: Tyler's Ultimate
Episode: Ultimate Steak House

1/4 cup chopped fresh tarragon leaves
2 shallots, minced
1/4 cup champagne vinegar
1/4 cup dry white wine
3 egg yolks
1 stick butter, melted
Salt and pepper

Make the bearnaise reduction first. In a small saucepan, combine the tarragon, shallots, vinegar and wine over medium-high heat. Bring to a simmer and cook until reduced by half. Remove from heat and set aside to cool.

Blend yolks and bearnaise reduction together. With the blender running, add 1/3 of the butter in a slow steady stream. Once it emulsifies, turn the blender speed up to high and add the remaining butter. Season with salt and pepper and set aside in a warm spot to hold the sauce.

Billi-Jean · Posted: Sun Apr 06, 2008 5:36 am Post subject:

oooh, I

Tyler ...*sigh* imagine having him to cook for you...*sigh* Heart

..er, sorry, yes these steaks sound heavenly too! LOL

~mina~ · Posted: Sun Apr 06, 2008 10:50 am Post subject:

thanks for posting this - it looks yummy.. i think ill use melted butter in place of the oo though

Valcan · Posted: Sun Apr 06, 2008 2:07 pm Post subject:

or some beef tallow - yummy!