Of course, waiting three years to publicly share things you did in Vegas is always a prudent strategy, but that wasn’t the case here.
The overnight “dry-aging” step is optional, but does add a
little something extra to the final product. In addition to some nominal flavor
concentration, the leathery surface will crust up marvelously. Anyway, stay
tuned for the companion sauce video coming up next, and if you want to play
along at home, go out and grab some nice fat NY strips, and start your own
Manhattan filet project. Enjoy!
Please note: I recommend using at least 12-14 ounce NY Strip steaks!
Please note: I recommend using at least 12-14 ounce NY Strip steaks!
43 comments:
That looks so amazing! I need to try this. However, being from Germany, I have no clue what a "NY Strip" actually is. What part of the cow is that from? Thanks for your help!
It's a sirloin steak. Show the photo to a butcher! Every butcher knows that cut.
Ah, thanks! Sirloin I know.
I was thinking it might be a rump steak, which probably would have worked just fine, but it's better to know for sure :)
So how do you make the faux-bordelaise sauce?
Oh, I should have mentioned (like 4 times) ...that's the next video!
Hey Chef John!
I really enjoyed this video recipe but I couldn't help but notice that gorgeous sauce you used on your steak! Are you going to make a post about it in the future?
Sir John your killing me here I love NY steaks My favorite but now I have to wait for this sauce OMG Im making your recipe for Beef Stroganoff as I type second time first time was great now Im using a better cut of beef grass feed cant wait for this sauce ill make the day you post it Thx for all these great recipes
could you possibly consider making a opera cake sometime？Love your videos！ they inspire me to put a lil effort in my savoury foods more.
How much do you think dry aging over night affects the flavor? Most dry aged meats are aged for much longer periods of time. I'm just curious if this would actually have any affect at all since it's only over night.
No way to answer that. It effects it more than none, but can't quantify. Only one way to find out for sure.
What was your "other side," CJ
Just some cheesy potatoes!
Just some cheesy potatoes!
Awaiting the nice sauce recipe for this ! Cheers.
Can I substitute the sirloin with filet mignon?
Looks amazing and am anxious for the sauce, too! How 'bout a recipe for the cheesy potatoes?
Master Chef..
Ever add Onion and / or Garlic Powder to your seasonings or rubs? I make a killer home seasoning, even includes hardwood smoked salt. Do you have any signature seasoning mixes or rubs? Ever wanted to do a video on spice / herb usage?
- Daniel in Richmond, VA
Do you have a vegan alternative?
I think is too early to say it, since I've been watching you channel for not much longer than a year, but I love you Chef John!
Keep up the good work!
Where da sauce Chefo?
Hey Chef John-
What is the knife you're using in the video? It looks like a cross between a chef's knife and a boning knife...
You should make a video on dat sauce
Thank you for everything John! Your videos have changed our culinary life. Can't wait for the sauce. It will be our next steak dinner.. Gotta go make asparagus soup for lunch!!
"Of course, waiting three years to publicly share things you did in Vegas is always a prudent strategy, but that wasn’t the case here. "
This is one of my favorite sentences.
Looking forward to the sauce recipe!
Hi Chef, the next video is the asparagus video instead of the sauce.
Do this with the eye of a rib steak, so much better.
I too would be interested in a cheesy potato recipe!
Hey Chef John!
I'm a beginner cook and I was wondering, for the overnight aging step, why do you salt the steak the next day? Wouldn't salting it before dry-aging it help to draw out moisture?
Thanks so much
I've never been a filet fan (I'm a ribeye girl) but this looks awesome!
Sooo...does this mean, in the restaurant business, they do a switcharoo with serving a NY strip for a filet mignon? Hmmm...
Chef John, yum yum!
My son taught me a neat trick (cause we are not red meat purists) We buy big cheap rump roasts (that warehouse store seems to have the best ones!)cut them down much like you did here, and do the same thing! Saves us money every bbq
thanks for letting me make it my own way!
We're it's the video for the sauce?
Tanks
Chef John,
I just wanted to say thank you to all of your videos. My wife and I have become huge fans of your blog and have tried numerous recipes. I will definitely try this one, and I am looking forward to the sauce. My next one however is going to be your Prime Rib in the oven, can't wait! Thank you again.
"the bomb"?
"Manhatten"?
"New York Strip"
"Project"?
Very clever, but I wonder if I'm the only reader old enough to get it?
Which sauce do you use in this recipe?
I have never understood "refrigerate overnight". Can I prepare it at 3:00pm one day and then cook it at 7:00pm the next day? If not, I guess it will be breakfast!
Overnight is just a generic term for the next day!
Regarding to http://en.wikipedia.org/wiki/Strip_steak the New York Strip is cut from the short loin, not from the sirloin.
Could you eventually clarify? Wana make sure i ask for the right thing when i go to the butcher (german guy living in france)
Not sure, but who am I to argue with Wikipedia? ;)
Could I make this sous vide? The meat might be more tender and easier to get the perfect temperature
Meir
Hi Chef John What knife is that?
I tried this the other night and even without the sauce the steak was tender and delicious. Now I don't have to go out to get a nice juicy steak. And the process is so simple!!!
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