Butter Dip New York Strip | Chef Eric Recipe
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- Опубліковано 20 сер 2021
- Steak has never been so good. Today we do a simple "best of both worlds" reverse sear with a few amazing Creekstone Farms NY Strip steaks. The part of this recipe that sets it above is the resting of the steaks in an herb and garlic-smoked butter bath. That rest tees up the most incredible aromatic crust-building sear experience I have ever experienced. Please enjoy!
Chef Eric Gephart
Butter Dip NY Strip
½ Pound Unsalted Butter
2 1” thick Creek Stone Farms NY Strip Steaks
1 Tablespoon Lane’s BBQ Sweet Heat Seasoning
2 Sprigs Fresh Thyme
2 Stems Fresh Rosemary
4 Cloves Garlic
2 Each Hickory Chunks
Method:
1. Stabilize your grill at 350F. Set up your grill for 2 zone cooking using a deflector shield on one side and leaving the other open for direct grilling.
2. Score the fat cap on the side of your steaks then season liberally with salt and fresh cracked pepper. Next, season the steaks with a secondary layer of Lane’s BBQ Sweet Heat.
3. Place the wood chunks in the hottest portion of the charcoal bed. Once you see combustion, set the steaks on the indirect grill grate with the fat cap facing the direct side. Close the dome and cook for 15 minutes on each side or until you reach an internal temperature of 115F.
4. Place your butter in a pan with the rosemary, garlic and fresh thyme. Transfer the pan to the grill and allow the butter to melt and get some smokey flavor on the melted mixture. (melt but do not allow the mixture to overheat or scorch) Once the butter is melted, transfer the pan to a table and reserve.
5. Once the steaks reach the 115F internal temp, remove them from the grill and place them in the herb butter bath (roughly 8-minute rest).
6. While the steak is resting in the butter, open the lid and draft door and allow the grill temperature to raise to 600+F to prepare for searing. Make sure the grill grate is set at the lowest setting directly above the charcoal.
7. Transfer the butter-rested steaks to the direct grill grates and blast sear for 30 to 40 seconds on each side. Be sure to turn and flip, making sure not to over caramelize throughout the searing process.
8. Take the steaks off and rest for another 2 minutes. This is a great time to grill some vegetables for a side; today I chose asparagus.
9. After the 2-minute rest, slice the steaks into ¼ inch slices and enjoy!
Where to Buy:
Creekstone New York Strip: www.creekstonefarms.com/colle...
Lane's BBQ Sweet Heat Rub: lanesbbq.com/products/sweet-h...
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Just got my big joe as an anniversary gift from my wife, I’m still on the road driving truck, can’t wait to get home fire up my new grill and try some of Chef Eric’s recipes. Well done videos I’ve been watching out here on the road. Great tips for us newbies.
this really helps a more, economic piece of strip steak too. Great way to add flavor to a less expensive piece of meat. Bro, you are the like the Wu Tang Clan of pit masters.
Now that my wife watched this show I’m heading to Costco and ordering three thick cut N.Y. Steaks. Please pass along the importance of burping/venting before opening the dome! Thanks chef Eric.
Cheers my friend 🤙🏾
Meat at Costco is greatly overpriced and you can find excellent cuts at your local butcher for much less.
@@tazman572 Thanks for the advice. I’ll be shopping around before firing up the grill again.
What a great video! I did my steaks just like this (minus the butter bath) and they were the best steaks I've ever made. Just a hint of smoke, beautiful medium rare and a nice crispy outside.
I’ve got a Flank steak I’m grilling this weekend. Gonna use this same recipe. Thank you Chef Eric.
Butter flavor is absolutely amazing.
Definitely putting these on the menu
Dan, it's a home run of a method 🤙🏾✅
Killing it, Chef Eric!
Man I love a good NY Strip…great job Eric.
Cheers Wesley, this is a blast🔥🔥🔥
Chef Eric kills it every time! I can’t wait for his next video. 🤤
Cheers Mike
CAN NOT WAIT TO TRY! 🤤 🍴
You are going to love this one my friend
I can't wait to try some butter bathed steaks! Man o man those sure look good! Thanks for the tip on the asparagus. Yes I'm one of those people that always added oil for fear of them sticking but it will never happen again, never ever!
I love fresh roasted asparagus. It’s such a great vegetable.
Absolutely 🎯
Ughhhrrlrllgl... I'm drooling 😲😵
🔥🤙🏽🔥
Can't go worng with this piece of protein ;)... Good job Chef!!!
100 percent!!!
AWESOME chef Eric !
Thanks heaps for watching and taking the time to comment 🤙🏾
Dude, I mean CHEF Dude. Second time I've made this.... so good.
Great to hear! Cheers.
Outstanding work chef.
Cheers Peter, give this one a go🔥🔥🔥
looks excellent chef eric, ill give it a try.
Awesome! Keep us posted, it's delicious 🤙🏽
Muchas gracias por la receta excelente 👍🇵🇷
🔥🔥🔥
Good job great instructions illustrated.
Jeff, thanks for watching and taking the ti.e to comment.
Happy Grilling
Chef E
Good video for learning thanks 👍
Cheers Roselin
All the best
Chef Eric
Looks absolutely delicious 😋😍👌.
It's such a fun and delicious method 🤙🏽
Wow..........
🔥🤙🏽🔥
Looks delicious. 🍻
🥂🔥🥂
This looks great. I love your videos!
Questions: The butter bath is in the grill just long enough to melt? Or is it in there for a while? Then you pull it out - and is it hot or ambient when you put the steaks in? I’m thinking it is ambient but wanted to check.
Gotta love a new KJ cookup video from you guys.. Just took delivery of the joe jr aswell to go along side the big joe. Gonna have to fire it up and get me some good steaks ok. Looks good 👍
Awesome, keep us posted 🤙🏾
Out of curiosity is there anything you do with the leftover butter or do you just toss it after?
I'm going to have a barbecue now, thanks for the recipe!
Awesome l!
Wow very nice
🔥🔥🥂
Like 👍517.
I have a BGE…gonna pick up a KJ next go around.
Didn't think to score the fat on the striploins, i'll have to try that
Where in south Florida??
Love everything about this chef Eric! Also, I’m guilty of oiling the asparagus
🤣 It's a fun method for most steaks🔥
Maybe the grill grates are a different element.
Looks amazing. My mouth is watering. But why did you do the first part of the cook at 350 rather than a lower temp of 250 for the reverse sear method?
You can slow it down if you like. I like the a smoke roast
Damn that looks so delicious 🤤,heading to meat 🥩 market 😎
Awesome! Keep us posted 🤙🏽
Any thoughts on the remaining butter? Hate to waste it....
I was about to spend the money on a big joe... But looks like the kettle joe would do the trick..? Same size?
I love your recipes. I've done many of them and they are always a hit. One question...what are those cool gloves you are wearing? I can't find them anywhere! Thanks in advance.
Grease monkey, you can pick them up on Amazon
@@jlaw3255 Thank you! No wonder I couldn't find them. I never would have thought to look for grease monkey gloves. I appreciate it!
@@timothyhutchison3206 any type of nitrile work glove will work. I like the idea because you can throw them in the wash and reuse them. No waste.
🤤😋👍👍👍👍👍👍
Great method. Much as I like the fat on a steak I always remove the tough layer of gristle on a NY strip that lies right below the fat cap.. Your butter bath would go far to replace that lost richness.
Keep it, no richness lost. Pair with a great glass of red
Any thoughts on why you smoked at 350?
I like a smoke roast. You could do 250 if you like
Butter and steak…say no more! On a random side note, my wife and I are planning a road trip down to Atlanta in Nov with the kids. A stop at Atlanta Grill Company will be necessary. Any particular Lane’s BBQ seasonings you recommend? The kiddos do not like heat.
Got to go for the Q-nami🔥🤙🏾
First cool fall night this is happening on my table! Can’t eat that heavy when 100 degrees out! Cheers Chef.
Grilled asparagus is my favorite side for Steak. Spring is great in PA when you can get it local (as local as my garden)... I am guilty of oiling the asparagus though.
Such a great vegetable to grill🔥
Shit yea.
Dear God🙏♥️💕 in heaven, I come to you in the name of Jesus. I acknowledge to You that I am a sinner, and I am sorry for my sins and the life that I have lived; I need your forgiveness.
I believe that your only begotten Son Jesus Christ shed His precious blood on the cross at Calvary and died for my sins, and I am now willing to turn from my sin.
You said in the bible that if we confess the Lord our God and believe in our hearts that God raised Jesus from the dead, we shall be saved.
Right now I confess Jesus as my Lord. With my heart, I believe that God raised Jesus from the dead. This very moment I accept Jesus Christ as my own personal Savior and according to His Word, right now I am saved. Amen.
Ok
Seems like the butter would burn.
A reminder the God loves you and Jesus died for your. sins💓.
Dig it! Wrong cut though
🤣🤣🤣🤣
You not into strip, that surprises me🤣
What’s up with cooking with those work gloves? Barehanded is best. You can feel when there’s dirt on your hands and you get the signal to wash off. This whole cooking with gloves thing is no bueno.
The Gospel of salvation of our souls: 💜💕💜💖💞💜💕For what I received I passed on to you as of [first importance]: that Christ died for our sins according to the Scriptures, that he was buried, that he was raised on the third day according to the Scriptures, and that he appeared to Peter, and then to the Twelve. After that, he appeared to more than five hundred of the brothers and sisters at the same time,
Raw meat
Cook it well done if you like, use the method🤙🏽
The recipe is, probably, great. But I'll never understand (except for a skin condition) why somebody have to cook with gloves on. Especially with some carpenter gloves on ;-)
Lmao! I came in to say this. Cooking in heavy duty work gloves. Weird choice. Maybe chef has a fresh wound underneath.
I use them. Great for handling hot food. Just nitrile coated gloves.
@@BrianMiller1973 be brave, be a real man. Bare hands. Better taste. Feel your ingredients.
@@BrianMiller1973 btw: in our country we use to say that if you burn when cooking is because your mother in law. That's why I don't have one - kinda safer side :-)))
Q’ing gloves? All the way. No fork needed for turning or carving. Besides they’re heat protective.
Your gloves were used to raw meat and then you used it also to your cooked stake? Oh my god bacteria is all over your working area where you put the cooked stake? How’s that pls think about it
You could also enjoy this steak as beef tartare and/or beef carcarpaccio.
Stake.....is spelled steak ! LOL
Why r h wearing gloves?? Lol
Your gloves totally turned me off. If you have a skin condition..fine , but you don't need to use your hands to flip steaks . So then , you use tongs to pick up the steaks at the end , and not using your hands .Don't need thick gloves to slice steak . So now your eating steak with gloves on. I can't .....deal with it . Sorry. But I liked your butter sauce , which you used tongs with , and not your hands for some reason.
Welcome to heart disease and colon cancer
What are you grilling and smoking these days?
That looks great. I want to cook this recipe. Definitely not everyday. Your Chauffeur J Bruce Hollywood North 🇨🇦