I am a Rib Eye man myself, but my family doesn't love fat as much as I do, so this time I cooked New York strip steak. New York steak comes from the short loin primal, and can often substitute for T-Bones, Porterhouses and Rib Steaks if the marbling is right.
So let's start with as many steaks as there are people on your table. DO. NOT. TRIM. THE. FAT. Seriously. Don't do it, fucker. I'm watching you. Season the steaks liberally with sea salt and coarsely ground pepper and set aside for a while.
Preheat your oven to 375°F. Take some crumbled bacon and dehydrate it in the oven for 15 to 20 minutes. It should be crunchy but not chared. Let it cool and place in the food processor with at least 2x as much sea salt as bacon and a little paprika (for color). Pulse it to combine until any fat left in the bacon is indistinguishable. Set aside.
Take at least 1 potato per guest and cut into 8 regular wedges. Nuke'em for 5-6 minutes, covered, and let them rest in the microwave while you prepare the rest of the meal.
Put a couple of tablespoons of fig preserves in a sauce pan. Add some dried cherries, half a bottle of your favorite red wine (in this case, Shyraz) and a good dash of balsamic vinegar. Season with salt and pepper and simmer over a medium high flame until thickened. While you're at it, take a large pan (preferably cast-iron, and heat it over a very high flame.
|Home-made, of course|
As the sauce simmers, take the potato wedges out of the microwave and add a decent amount of olive oil, pepper and parmesan cheese. The heat and moisture from the potatoes will melt the cheese and make it stick to the wedges, giving you that all-natural MSG goodness that can only come from parmesan. Place them on a single layer on a cookie sheet and bake for 15 to 20 minutes or until browned.
SHELDON MOMENT ALERT
Glutamic acid is the most abundant non-essential aminoacid found in foods. Monosodium glutamate was first synthetized in 1908 by japanese scientist Kikunae Ikeda, who patented it and sold at as Aji-no-Moto (Essence of flavor), Professor Ikeda also discovered the elusive 5th flavor, umami, elicited by the activation of glutamate receptors on the tongue mucosa. All aged, dry cheeses contain vast ammounts of glutamic acid, which makes them excellent flavor enhancers. The infamous "Chinese Restaurant Syndrome" is nothing but the result of a single anecdotal report by a man called Robert Ho Man Kwok, and it has been extensively disproved.
END SHELDON MOMENT
Take the steaks out of the pan and add a dash of red wine to whatever browned bits were left in the pan, scrape them and add this liquid to the balsamic reduction.The steaks must rest for 5 to 10 minutes, loosely covered with aluminum foil, so that the protein relaxes and the juices are not forced out when you drive your knife through it.
Now plate, eat, and be happy!
|This is my sister, a woman that despises adding fruit to anything other than a smoothie. She fucking loved it|
New York Steak with Dried Cherry Balsamic Reduction and Bacon-Salted Frites
6 New York Steaks, about 5Oz each
2 cups dry red wine
1 cup balsamic vinegar
1 cup dried cherries
3 Tbsps fig preserves
Salt and pepper
1/3 cup cooked bacon, dehydrated in the oven and cooled
1 cup coarse sea salt
1 Tbsp paprika
6 medium Idaho potatoes, cut in wedges
- Season your steaks profusely with salt and pepper and set aside
- Simmer all the sauce ingredients over a medium high flame until all of the alcohol has evaporated and the sauce thickens
- Pulse the bacon, salt and paprika in a food processor until combined and set aside.
- Parboil the potato wedges in the microwave, then toss with olive oil, parmesan cheese and pepper. Lay on a baking sheet and brown for 10 minutes in a 375°F oven
- Heat a large skillet and sear the steaks for 5 to 8 minutes on each side, or until interior temperature reaches 65°C if you have a meat thermometer.
- Deglaze the pan with a splash of red wine, then add the browned bits to the sauce.
- Season the frites with bacon salt to taste, then plate with the steaks covered in sauce
- Stay fucking awesome