You see , you get that deeply caramelized crust all over the stick and then that perfect medium American Center .
I'm gonna show you how to make my version of the perfect stick .
My perfect steak happens on the stovetop in a really hot pan .
No kind of fancy gadgets , no cry , no seasoning and days in advance .
It's something that you all can do at home after you see this .
So the key to this uh method is choosing the right cut of meat .
There's something about the New York strip where it's well marbled , but it doesn't have a tremendous amount of fat like the rib eye .
Uh It also it's better portion size and I like the texture of it more .
So first thing I just want to pat the steak dry because water really is the enemy when it comes to getting a good caramelization .
Not only will it not get that kind of sear that we want , but mixing that water with the oil , it's gonna likely splatter .
Now I'm gonna let it rain with salt .
I prefer to use diamond crystal kosher salt just so I can see how much salt it really sits on the surface .
That gives you a good sense .
I want that salt so you can actually taste everything .
Salt is really the only thing that a cut of meat will absorb spices and pepper .
It's always gonna sit on the surface salt .
On the other hand , will actually properly absorb .
I'm going to do something that most people don't do .
And I'm just gonna lightly score this very lightly piercing the fat just allows it to quickly render a little bit faster .
I'm gonna let this chill in the fridge .
You wanna at least let it sit until you don't see any more salt on top .
You can see how it's already starting to dissolve .
I keep it uncovered so that the steak can dry out , preferably even on a wire rack , which I see right there , which now I'm thinking of using .
We're going in here .
My reason for going with a cast iron , it just reacts to eat so quickly and it gets hot faster than most other pans .
A black still also will do that .
You also have the entire surface of the meat having direct contact to the surface of the pan unlike a grill where it's only touching the grates .
I would not uh go with a non stick because I'm just never gonna get that kind of bark like deep crust that I'm going for .
We have our steak ready .
I'm going on medium high heat .
It's quite hot .
You see how it's smoking .
That's great .
I wanna rub a little bit of oil on the steak directly .
Not in the pan .
The reason why I'm using neutral oil versus , let's say an olive oil or a butter , butter has , um , the milk solids which will burn , uh , olive oil .
Uh , you don't really need that flavor in here in the steak .
Uh , also I wanna get a hard sear and I think it's better to do that with a neutral oil .
I'm just gonna put this steak away from me and I'm gonna press it down so you can use tons at this point .
You , it needs to hit a certain temperature in order for it to have the my reaction .
And that my reaction is that kind of dec caramelization of the meat hitting the pan .
That's why I go on medium high heat , high heat will tend to burn too quickly .
You'll notice that I'm just gonna be occasionally pressing on the meat so that it does have direct contact to the pan .
I could see around the edges that it's starting to brown .
What I tend to do is press on the steak occasionally and move the pan around just so that it is getting an even amount of heat .
So I try not to peak until I'm pretty sure I usually will go about 3 to 4 minutes .
Uh , on one side before I flip .
When I see a deep kind of caramelization , it's ready to flip .
So you'll see around the edges .
It's starting to brown this at the very bottom .
That's a good indicator .
I'm going to flip it now , I'm gonna throw some things into the pan .
I'm just adding a head of garlic and maybe a sprig of rosemary .
You could add any kind of hard or bay leaf thyme sage .
I'm gonna flip this and just start searing the edges .
That's kind of the forgotten part .
People just think to sear the kind of two sides , but you really want it to caramelize all over .
So what I'll do is about a minute per side .
You could see like compared to the grill , you're developing a fond the brown bits on the bottom and you can drain the fat out after the steak is done and make a pan sauce .
I'm gonna add my aromatics , my garlic head .
Let that sizzle a bit , my sprig of rosemary and then probably only need about three tablespoons of butter .
I'm gonna be using this fat to base and I want the flavor of the butter rather than the flavor of the oil .
Now , I'm gonna scoop my steak further away from me .
Let that butter melt .
You can see .
I'm just scooping up using a coon spoon , scraping up the fat that is rendered and pouring it over like that .
You're basically doing this infused almost brown butter , garlicky rosemary flavor from the steak .
I'm gonna remove the steak .
Now I'm gonna let the steak rest for at least 10 , 15 minutes .
Just so the juice is gonna redistribute if I were to slice it right now , so much of the juice is gonna release and not actually stay within the steak .
Done this indicators .
I use a thermo pen .
I'm looking for around 100 and 15 to 100 and 20 you just kind of go insert on the side of the steak and you just , it instantly gives you that 1 15 part .
If you just want a steak , uh , that's well seasoned and that's it , then you're good .
Just let it rest and slice it up .
I kind of want a little bit more than that .
Something her and acidic to go along with the fatty steak .
This is a very , very simple sauce .
It's kind of my go to .
So I have my chives all chopped up parsley just giving it a rough chop .
I just like the kind of texture you get .
I'm also gonna get some of the stems of the parsley .
It has a more concentrated grassy flavor that I like .
Dump that .
I'm gonna add a few squirts of oil , some salt .
I'm gonna give it a splash of the sherry vinegar and then add some very coarse pepper .
Lots of pepper .
I want pepper forward .
It's only gonna get better as it sits .
I could even add everything besides the vinegar an hour and ahead and then add the vinegar towards the end .
You don't wanna add the acid too early .
Otherwise the greens will start to darken and oxidize very bright .
Lots of texture , peppery herbie .
I don't want to press on it too much to extract the juices .
But you can see the grains , the lines of the steak , they're going across like this .
So I'm gonna be going against the grain .
If you went with the grain , you're gonna create a mouth feel that ends up becoming more chewy and less tender , right ?
So I'm just gonna start at the kind of lower end and I do this kind of little piece for myself here and then I go about half an inch and then I'm gonna season it with salt just for that added crunch and texture .
Sometimes I want a little bit more pepper .
That's how you make my steak , excuse the fussy plate .
And I don't think it's fussy .
You get that medium rare , beautiful kind of center really crunchy on the surface .
A really vinegary herbie sauce to go along with it .
Lots of black pepper and Alton on the stovetop .
All happens so quickly super tender .
The fat cap is still attached , but so much of it has rendered and it's become soft .
Now , if it was seared really hard and you didn't kind of score it at all , then it would have caught it harden a little bit and become more chewy , but it's come , it's almost creamy inside , perfectly seasoned , I think even again , just because this wasn't too big of a steak season .
It , even if it's just 20 minutes ahead , does a big difference until the steak fully absorbs the salt .
And I think also a thing to remember is that you don't want your steak to be , uh , sitting at room temp for a while before it hits the hot pan .
You want that really hot pan to get that sear and that crust on the outside .
But if your steak is sitting at room temp , it's gonna be kind of soft and like it's not retaining its shape , it's a little bit loose .
And so , uh , it's likely to overcook quickly .
I think I made my perfect steak .
Please don't be kind of going rogue on this .
There's not a lot of ingredients .
There's not a lot of steps .
So just try to like stick with it .
Don't be , send me photos if you're working on a non sick pack because that's not gonna work .
Please try this at home .
I promise you'll love it .
I just do that and I take , I started a fire alarm .
It's hot in here .