How to Make Steakhouse-Style NY Strip Steak w/ Anne Burrell | Worst Cooks in America | Food Network скачать в хорошем качестве

How to Make Steakhouse-Style NY Strip Steak w/ Anne Burrell | Worst Cooks in America | Food Network

Anne is serving up all the tips and tricks to making a juicy, steakhouse dinner at home! Don't worry, mashed potatoes are involved. Subscribe ► http://foodtv.com/YouTube Get the recipe ► https://foodtv.com/37SMnxd Two premier chefs work to transform a team of hopeless cooks from kitchen disasters to kitchen masters, and the last recruit standing wins $25,000. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! New York Strip with Maitre Butter, Horseradish Mashed Potatoes and Asparagus RECIPE COURTESY OF ANNE BURRELL Level: Intermediate Total: 1 hr 10 min (includes resting time) Active: 1 hr Yield: 4 servings Ingredients Steak: 1 tablespoon garlic powder 1 tablespoon onion powder 1/2 teaspoon cayenne pepper Kosher salt Two 2- to 2 1/2-inch-thick New York strip steaks, at room temperature Olive oil, for cooking 1 head garlic, cut in half horizontally Asparagus: Kosher salt 1 bunch asparagus, trimmed Olive oil, for cooking 2 shallots, cut into small dice Pinch of crushed red pepper flakes Potatoes: 4 Yukon gold potatoes, cut into large dice Kosher salt 1/2 cup heavy cream 1/2 stick (4 tablespoons) unsalted butter, cut into pats, plus 2 tablespoons cold unsalted butter Half an 8-ounce jar prepared horseradish Compound Butter: 1 stick (8 tablespoons) unsalted butter, at room temperature 1/4 cup flat-leaf parsley, finely chopped 2 tablespoons Dijon mustard Zest and juice of 1 lemon Kosher salt Directions For the steak: Preheat the oven to 400 degrees F. Mix the garlic powder, onion powder, cayenne pepper and 2 tablespoons salt together in a small bowl. Rub all sides of the steak with the seasoning blend. Allow to sit for 10 minutes until ready to cook. For the asparagus: Bring a pot of salted water to a boil. Prepare an ice bath in a separate bowl and add a large pinch of salt. Add the asparagus to the boiling water and blanch, cooking until crisp-tender, 1 to 2 minutes. Remove the asparagus and immediately shock in the ice bath to stop the cooking. Drain and set aside. For the steak: Coat a large cast-iron skillet with a generous layer of olive oil and let heat over medium high until shimmering and starting to smoke. Sear the steaks on all sides until a brown crust forms, about 8 minutes total. Carefully pour out the fat from the skillet. Nestle the garlic halves cut-side down next to the steak and drizzle in about 1 tablespoon olive oil. Transfer the skillet to the oven and roast until the internal temperature of the steak reaches 120 degrees F for medium-rare, about 12 minutes. Remove the steaks and garlic from the skillet and allow to rest for 10 minutes. For the potatoes: Meanwhile, add the potatoes to a small pot of salted cold water, making sure they are submerged. Bring to a boil over medium-high heat, then reduce to a simmer. Cook until the potatoes are fork-tender, 10 to 12 minutes. Drain and return to the pot. For the compound butter: Combine the butter, parsley, mustard, lemon zest and juice and a big pinch of salt. Mix until evenly incorporated. Set aside. For the potatoes: Heat the heavy cream in a small saucepan over medium-low until warm. Using a hand mixer, beat the potatoes until smooth. Add the cream a splash at a time, the 4 tablespoons of butter a pat at a time, and the horseradish and beat until smooth but not soupy (you may have extra cream leftover). Season with salt, then add the 2 tablespoons cold butter. For the asparagus: Coat a medium saute pan with olive oil and heat over medium heat. Add the shallots and a pinch of salt and red pepper flakes and cook until translucent, about 2 minutes. Add the asparagus and cook until heated through, about 1 minute. Season with salt. Slice the steak on the bias into thick pieces. Smear with the compound butter and any extra drippings from the skillet and return to the oven in the skillet to melt the butter, about 30 seconds. Arrange on a plate and serve with the roasted garlic, asparagus and potatoes. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK:   / foodnetwork   ► INSTAGRAM:   / foodnetwork   ► TWITTER:   / foodnetwork   #WorstCooksInAmerica #FoodNetwork #AnneBurrell #AlexGuarnaschelli #SteakhouseStyleNYStripSteak How to Make Steakhouse-Style NY Strip Steak w/ Anne Burrell | Worst Cooks in America | Food Network    • How to Make Steakhouse-Style NY Strip Stea...