Gordon Ramsay’s New York Strip Steak Recipe: Extended Version | Season 1 Ep. 4 | THE F WORD

Gordon Ramsay’s New York Strip Steak Recipe: Extended Version | Season 1 Ep. 4 | THE F WORD

Delicious spice
rub New York strip served with [inaudible] potatoes
and the most amazing mushrooms. An incredible steak. Bit of a chef dream, because
it’s one of most succulent, one the most tasteful,
and more importantly, one of the most
difficult to cook. First off, the spice rub. The rub is sweet.
It’s bitter. It’s smoky. It’s spicy. It’s made with coffee, chipotle. And the secret behind
this rub is just pressing it into the steak. I cannot stress how important
it is to let those steaks sit out in the kitchen for at least
10 minutes before we cook them. If it’s ice cold and so
frigid, there’s no flavor in that state whatsoever. From there, hot pan. We’re going to sear it,
baste it with garlic, rosemary, and thyme. And then take it
out and let it rest. I’m a firm believer
in cooking quickly, and letting it rest long. Get that pan nice and hot. Touch of oil in, because
I want to sear this steak and make it sort of
caramelized, and literally toast all those spices
inside that New York strip. As you start to see that
first little flicker of smoke, steak up into the pan she goes. Thyme, rosemary in. In with the garlic. And all that seasoning
in there as well. We get this right, it’s
cooked within three and a half to four minutes. Quick sear. Lift. And look at that. Flip it over. And then in comes the butter. Beautiful. Turn the gas off. Silt the pan, and baste. And this is the
secret behind cooking this steak at room temperature. It makes a huge difference. From there, literally out. And let that rest. As it rests, spoon on
that flavorsome butter. Let that sit there to rest. These are fingerling potatoes. They’ve been blanched for
three minutes in boiling water, left to cool down. Almost steamed, so they get
a little bit sort of fluffy. I’ve got great
flavor in this pan from the caramelized
New York strip. A teaspoon of olive oil in. And what we do now is
get these potatoes, and put them flesh side down. I want to a sort of
rub all that flavor from the bottom of that pan. You want the potatoes to
sort of stick to the pan. That side of the potato
gets really nice and crispy. And it’s got that smoky flavor. I want to take the resting
juices from my steak and pour that over my potatoes. That flavor there is incredible. Turn the gas down. And then see what happens
when I turn these over? Look at them. Beautiful. See that? That flavor in there
is extraordinary. And then finally,
before they come out, finish them with
a touch of butter. They are beautiful. Ooh-la-la. Take those out. And look what’s
happened to them. These gorgeous sauteed potatoes. Absolutely incredible. And then just spoon over. Now, portabella mushrooms,
goes brilliantly well with a steak and King oysters. How do we slice them? Down. And then literally turn
that around, and slice. When they’re this small, find
a flat surface on the mushroom, and then down. The thinner you slice
them, the more flavor. The portabella mushrooms,
the big ones, slice in half. Turn around. And slice it down. Let the knife do the work. Olive oil in first. Mushrooms go in. Try to keep them nice and
flat across the circumference of the cast iron. Each mushroom, 30%
of it is water. So you need a hot pan
to saute the mushroom. There’s a big difference in
taste between a boiled mushroom and a sauteed mushroom. We’re going to add shallots and
garlic only once the mushrooms have been sauteed. Mushrooms take a
lot longer to cook. That noise is the
water evaporating out of the mushroom. Hot pan, high heat, and
get rid of that water. And the flavor left
in here is incredible. Gas down. Shallots, I’m going to
sprinkle over there. Bit of garlic over. And then these little babies. They’re little thyme flowers. That’s going to
lift the mushrooms and make them so fragrant. Sprinkle the thyme flowers over. Make a little well
in the center first. Touch of butter in. Now give that pan a great shake. Mushrooms out. Wow. That is beautiful. Now for the exciting part. The bit that chefs
love, plating. Look at the shape
of the fingerings. Try and place the
fingerings literally almost bedding into each other. So you get the little bends. Your mushrooms
underneath your potatoes. Let them sort of
cascade onto the plate. From there, one of
America’s favorite sources, a smoked barbecue sauce. That’s going to
go on the bottom, and literally sit at the
base of those mushrooms. Clear off the garlic
and the thyme. Don’t slice the steak too thin. You slice it too
thinly, it dries out. Lift that up. Keep the steak intact. Set it on top of that source. Open it up and see
how pink that is. And then finally, take
those resting juices that were left on you tray,
that is amazing flavor. And then just glaze
all the way over. And there you have
the most amazing spice rub New York strip
with sauteed fingerings and stunning mushrooms. Mm.

100 thoughts on “Gordon Ramsay’s New York Strip Steak Recipe: Extended Version | Season 1 Ep. 4 | THE F WORD

  1. Unforunately, about halfway cooking the potatoes the steak became inedibly cold. Sorry for whoever had to eat that.

  2. Every time I try this the apartment ends up completely filled with smoke the fire alarm goes off and I get yelled at for using to much oil and butter and making the pan way to hot…. Your scorching that pan and throwing oil and butter on it like it's going out of style. WHY DOESN'T THIS HAPPEN TO YOU? WHAT I'M DOING WRONG? HOW HOT SHOULD THE PAN BE? IS THE OIL SUPPOSED TO SMOKE I DON'T UNDERSTAND

  3. New York Strip steak in the 80's was poor mans steak. Now it's supposedly a great cut of meat. I'll stick with a Ribeye.

  4. 😂😂😂🤣🤣🤣🤣🤣O.k this comment section wins the prize for laughs, momentarily… it is YouTube. Nice job all!!!

  5. No man . This steak fried… No man . This meat goes directly to a BBQ ir similar.. no oil added… Cheers from Argentina

  6. Must be awesome to married a chef; the food they can cook with beautiful juice flavor in it but at the same time can gain so much weight 👨‍🍳🥨🥩🥓

  7. There is something that GR never mentions. For a rub or marinated steak, he never uses steel pan because it would burnthe rub so quickly

  8. Hey to say it this man has made one of the best cooks in my house, they think I learned but in reality I just watch Gordon Ramsey and try it the next day

  9. You should use a good cut of steak and you wouldn't need to cover the wonderful flavor of a decent stake with all those spices!!!!

  10. Why in every cooking tutorial, even how to basic, gordon ramsay always pop out for no reason on my recommendation

  11. I m vegetarian, but this is priceless way of presentation and cooking potatoes n mushroom. I m addicted to Gordon Ramsey cooking….

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  13. Open it ip oh my look at the pink in that beaty, the aroma……wait it still smells like a typical New York subway tramp. Pour the drippings on and watch it turn into a beautiful side dish of sour pork belly jelly fish omelet. Now eat that clam

  14. So is that steak cold after the time you cooked potatoes and then the mushrooms? You said you like it to rest , how long?

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