Up next in 10
Full Episode Fridays: Steak in the City - 4 Classic Steak Dinner Recipes - Paula's excited today because she's got Bobby in the kitchen with her and they’re making 4 classic steak dinner recipes you don’t want to miss!
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0:00 - Intro
0:50 - New York Strip Steak - https://www.pauladeen.com/recipe/new-york-strip-steaks/
07:32 - Creamed Spinach - https://www.pauladeen.com/recipe/creamed-spinach/
12:14 - Fried Homestyle Potatoes - https://www.pauladeen.com/recipe/fried-home-style-potatoes/
14:40 - Cheesecake - https://www.pauladeen.com/recipe/paulas-ny-cheesecake/
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For more episodes of Paula’s Home Cooking, click here: https://www.youtube.com/playlist?list=PL2LHabI5sYyGDrI6qTDHH45JaS_1lwQ_q
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Show More Show Less View Video Transcript
0:00
you know mama's happy most every day
0:03
but this day mama's extra happy
0:07
but two reasons i got steak on this
0:10
plate
0:11
and here's reason number two that's
0:13
exactly right and i've got my boy in the
0:15
kitchen
0:16
today bobby and i are starting with a
0:18
new york strip steak
0:20
topped with a rich tarragon butter
0:24
then it's the perfect steakhouse sides
0:27
fried home-style potatoes and delicious
0:31
creamed
0:31
spinach and then a classic dessert
0:35
mouth-watering cheesecake with a
0:38
chocolate glaze so bring your biggest
0:41
appetite y'all
0:42
because i'm taking you out for steak in
0:46
the city
0:48
yes i love steak y'all i've got us two
0:52
beautiful new york strips here bobby now
0:55
this is a recipe that comes from my
0:57
magazine
0:58
it's a quick and easy steak
1:01
we're gonna make a nice tarragon butter
1:04
but first we're gonna make a marinade
1:06
for our steak
1:08
all right so if you would measure out
1:11
um about a half a cup of olive oil
1:15
and then squeeze us the juice
1:18
of probably about two lemons because
1:20
we're gonna need about a quarter of a
1:21
cup okay
1:23
i'm gonna be chopping up two or three
1:25
cloves of garlic
1:26
when you get that up to three-fourths of
1:28
a cup if you just
1:30
eyeball a couple of teaspoons of
1:32
worcestershire from there that was
1:33
exactly one
1:34
lemon and then toss the garlic
1:37
over in there okay that lemon had a lot
1:40
of juice in it didn't it well
1:42
i say it was it we're actually a little
1:43
short all right i'm gonna come down here
1:46
and i'm gonna start the ingredients for
1:49
our butter
1:51
i've got a couple of cloves of garlic
1:53
all right bobby now i see you salt and
1:56
pepper in those steaks
1:57
and i know you've already added your
1:59
worcestershire sauce to the marinade
2:01
right yes ma'am okeydoke good son
2:04
good son right into the freezer bag yes
2:07
right into the freezer bag
2:11
all right now i am chopping up
2:14
a couple of tablespoons of green onion
2:18
tops
2:20
and that's gonna go into our butter
2:22
sweet
2:23
there's your marinade mom okeydoke don't
2:26
forget the garlic son
2:27
okay it's coming great
2:30
so if you would throw those steaks in
2:33
the fridge we're gonna let that marinate
2:34
for
2:35
about 30 minutes i'm gonna use
2:38
you got some that are already ready i've
2:40
got some steaks in the drawer here
2:43
that have been marinating okay
2:48
and i've got my pan heating up
2:50
[Music]
2:52
i'm gonna just turn it up a little bit
2:55
more
2:55
because um now i i still uh
2:58
eat my steaks medium rare i don't like
3:01
water i don't like a red juice on my
3:02
plate that much
3:05
you understand what i'm saying yes i do
3:07
so
3:09
uh to me that's a terrible way to eat a
3:11
steak but
3:12
you know if that's the way you want it
3:14
that's the way i'll cook it now i'm
3:15
gonna put just a little
3:17
olive oil in the pan and i'm gonna have
3:20
you
3:21
watch these and we'll probably cook them
3:25
four or five minutes on each side all
3:28
right
3:29
now i told you that we're making
3:31
tarragon butter
3:33
so i'm gonna do a couple of tablespoons
3:37
of fresh tarragon
3:39
here on the cutting board i'm gonna chop
3:41
it up and i'm just pulling away the
3:43
leaves
3:44
oh love tarragon smell it smells like
3:47
licorice doesn't it no i said
3:49
well yeah i guess it does
3:52
love it love it love it all right
3:55
a little fresh parsley and you can also
3:59
do this in your food processor
4:01
so you're going to have like a whipped
4:02
butter this is not i'm going to have a
4:04
whipped butter
4:05
and uh like i said you know you'll want
4:08
to
4:08
when you do this you'll want to make up
4:10
a bunch
4:12
so you can put it in the freezer bunch
4:14
of butter yes a bunch of butter
4:16
all right when i get through with it
4:19
it'll measure out one tablespoon of
4:21
fresh tarragon
4:23
a tablespoon of fresh parsley
4:26
a couple of tablespoons of green onion
4:29
you know our butter is gonna be really
4:31
really pretty
4:32
and you're gonna see the fresh herbs and
4:34
the green in it when we get done with it
4:38
and then i've got my three garlic cloves
4:40
because
4:41
garlic is always so good with steak
4:46
so i'm just gonna dump this in
4:50
to our butter i've got one pound
4:53
of butter bobby those steaks are fine
4:56
son you can leave those alone
4:58
i'm going to wash my hands so why don't
5:00
you be mixing up
5:01
all right so you don't you don't use a
5:03
hand mixer you got your butter softened
5:05
it's soft enough but like i said you
5:07
could use a food
5:08
processor but it's so easy to just
5:11
you know do it by hand take that spoon
5:14
don't be scared son
5:16
all right so bobby while you're doing
5:20
that
5:20
i'm gonna scoop out about a cup
5:24
and i'm just gonna eyeball this about a
5:26
cup of sour cream
5:28
go ahead keep mashing son keep mashing
5:31
don't quit til mama say it
5:34
all right butter and sour cream together
5:39
goodness are we in heaven or wine that's
5:42
a pretty good mix
5:44
all right so i'm gonna zest one lemon
5:47
this lemon is really gonna bring out a
5:49
nice flavor in the steak
5:51
it smells great and then two teaspoons
5:55
of fresh lemon juice boy heidi that gets
5:59
the juice all out
6:00
i mean all right so a little dijon
6:04
mustard looks good
6:08
a little bit of fresh black pepper
6:11
so we've got us a wonderful tarragon
6:13
butter
6:14
to go on these new york strips let's
6:18
take a break real quick mike and when we
6:20
come back
6:21
we're gonna have everything pulled
6:22
together the steaks are gonna be perfect
6:24
i'm excited i'm excited too son
6:28
coming up it's crispy fried home-style
6:31
potatoes
6:32
and creamed spinach y'all and later
6:35
you know you hadn't lived till you've
6:37
tried my cheesecake with a chocolate
6:39
glaze on it
6:40
[Music]
6:41
i so hope y'all are enjoying the show
6:44
and
6:44
if you do be sure to click like
6:47
subscribe and the notification bell so
6:50
you'll
6:51
never miss a video and we'll be right
6:53
back after the break
6:57
[Music]
7:01
hey y'all we're back bobby and i are
7:03
cooking up the most
7:04
fabulous marinated new york strip aren't
7:06
we son we are those steaks are looking
7:08
great
7:09
why don't you go ahead and cut that out
7:12
all right
7:12
and i've got a couple of tablespoons of
7:15
butter
7:16
we've got some yukon gold potatoes over
7:18
there i'm gonna go ahead and
7:19
start cutting them we we're gonna figure
7:21
it myself
7:23
we're gonna use like six small yukon
7:25
gold potatoes and some if you'd
7:27
slice those about an eighth of an inch
7:29
thick yeah i like that great
7:31
all right now our vegetable to go with
7:34
this wonderful steak is just a creamed
7:36
spinach
7:37
you can't beat it it's tasty it's
7:40
nutritious
7:41
and it's quick now i've started mincing
7:45
up a vidalia onion
7:46
you can't find videos use the texas
7:49
sweet
7:50
the key here is though we want to kind
7:53
of mince it pretty small because
7:55
i'm going to toss it in with our two
7:56
bunches of spinach
7:58
so i want everything to be cooked you
8:00
know at about the same time so
8:02
we don't want big chunks of onion so
8:04
there we go
8:06
rather small and that looks
8:10
great all right and i've got a
8:15
garlic clove here i'm gonna mince that
8:18
up
8:20
and i'm gonna put just a little olive
8:22
oil i love the flavors
8:24
uh that you get when you mix those two
8:27
together
8:28
a little bit more butter though than
8:29
olive oil you think
8:32
all right so in goes the onion and the
8:35
garlic
8:36
i've got two bundles y'all a fresh
8:38
spinach
8:39
that i've de-stemmed over here
8:43
and spinach will cook down pretty
8:45
quickly
8:46
looks like a lot of spinach but in
8:49
reality
8:50
it's not bobby i absolutely adore
8:53
spinach
8:54
i do too it's one of my favorites
8:56
absolutely adore it
8:57
and it just goes so well with so many
8:59
different things it does
9:01
plus it makes you strong
9:03
[Laughter]
9:04
it goes real good with butter says
9:07
and look at my time in his impact i was
9:09
just slipping in a little extra butter
9:11
without telling anybody
9:14
all right look at that how quickly that
9:18
spinach
9:19
cooks down i'm gonna go ahead and just
9:21
take up our steak
9:22
while you're finishing i was wondering
9:24
cause the steak is gonna continue to
9:26
cook
9:26
yeah pull it off the so there you go
9:29
i'll pass those down to you
9:30
and it looks pretty good oh
9:35
i could swallow my tongue okay look down
9:39
here in this
9:40
pot you can see that butter just
9:43
coating all that spinach so this is
9:46
looking great
9:47
bobby those two bundles of spinach
9:52
yes ma'am apparently we'll feed the two
9:56
of
9:56
us no we'll be fine it just shrinks up
9:59
so so badly all right so i got a little
10:02
salt a little pepper
10:04
and something that really brings out the
10:08
flavor
10:08
in a creamed spinach is a little fresh
10:11
nutmeg
10:13
you don't want to do much cause nutmeg
10:16
is one of those strong
10:17
spices i hate to admit this cause i eat
10:19
spinach at the house a lot
10:21
i always buy canned oh you shut
10:24
up i do i truly do my son is buying
10:28
canned spinach
10:29
i didn't want to tell everybody no
10:32
yeah you do not i do i hate to admit
10:36
that to you
10:36
well then don't don't let anybody know
10:39
well okay i won't tell a soul
10:41
if you won't do you see how quickly we
10:44
see how quickly
10:46
i wish i'd have never said anything now
10:48
now i'm gonna i was just trying to tell
10:50
you something
10:51
a little cream about a fourth of a cup
10:54
well let me tell you this it's just
10:55
because i maybe didn't necessarily know
10:57
how to properly you know cook it well
11:00
now you see
11:00
you know you can't you can't mess this
11:03
up bobby
11:04
i'm gonna let that reduce so while
11:06
that's
11:07
cooking come on down here before our
11:10
steak cools off
11:14
so is that going to melt down nicely on
11:15
top of that steak and i hear you swallow
11:17
i'm down swallowing i am swallowing all
11:20
right
11:21
i don't eat like this at my house so
11:23
it's a treat push those potatoes to the
11:25
side son
11:26
don't you want some potatoes with your
11:27
steak yes i do but i'll eat those my
11:29
second course
11:30
okay all right
11:36
aren't you ready i am ready you ready
11:38
i'm
11:39
so i was really bad two days ago i've
11:42
been smelling this steak for too long
11:45
oh that looks perfect yup that's how i
11:48
like mine
11:49
oh my goodness is it good it is
11:53
look at that
11:57
do you know what look at that got a
11:58
chunk of butter too bad
12:02
your butter's great the steak's good
12:04
without it though
12:06
are you uh i so love it
12:10
okey-doke bobby before i get back to my
12:12
steak what i'm gonna do
12:13
son is just go ahead
12:17
and take these potatoes i've got my
12:20
fryer heated to 350 degrees
12:24
keep eating your steak son oh gosh
12:27
look yours is cooked just the way i like
12:29
it
12:30
all right there we go the potatoes won't
12:32
take but a
12:33
minute when we come back y'all we'll
12:36
have the spinach and the potatoes ready
12:39
to go with this wonderful marinated
12:41
new york strip steak with tarragon
12:43
butter because it's all about
12:45
steak in the city i bet the steak's not
12:47
here when they get back though
12:49
probably won't be it won't be up next
12:52
my classic new york style cheesecake
12:57
i hope y'all are enjoying the show and i
12:59
want to hear from you
13:00
tell me what recipes or videos you'd
13:03
like to see me make
13:04
by just leaving a short comment below
13:07
now let's get back to the show y'all
13:11
[Music]
13:15
i'm in here in the kitchen with bobby
13:18
putting up with his shenanigans
13:20
shenanigans
13:22
and bobby you were right when you told
13:26
everybody
13:27
i usually am but what was it well you
13:30
told everybody
13:31
that by the time we got our potatoes oh
13:34
i knew i was right about that
13:35
no steak left we got no steak we have so
13:38
now we got spinach and potatoes
13:40
we have eaten every bite of us i'm going
13:43
someplace else to eat
13:47
oh my goodness but that steak was so
13:49
good i couldn't stop
13:50
you know what though all right now for
13:52
our home-style fries all i've done
13:54
is fry em off i sprinkled them with our
13:57
house seasoning
13:58
that's got our salt our pepper and our
14:00
garlic
14:02
want some spinach you're gonna want a
14:03
lot of it i
14:05
just want some spinach and there's you
14:07
some potatoes hey thanks
14:09
[Music]
14:13
i can honestly say this is a meal i've
14:15
never had potatoes and spinach
14:18
all right dig in tell me what you think
14:21
mmm well
14:22
good god hey mama
14:26
i know i'm glad i don't know how to make
14:29
that um
14:30
you can eat as much of that sun as you
14:33
on the treadmill and the potatoes
14:39
well let's move on because we've got to
14:41
have a dessert okay
14:42
so i'm gonna make us a cheesecake i've
14:45
got
14:45
three blocks of cream cheese that i've
14:48
brought to room temperature
14:50
now if you just start beating those up
14:52
all right please son
14:53
i'm gonna talk about our crust all right
14:56
our crust is very simple
14:58
one cup of graham cracker crumbs a
15:00
fourth of a cup of sugar
15:02
seven tablespoons of melted butter just
15:05
mix
15:05
those ingredients together pat them in
15:08
the bottom
15:09
of an eight inch springform pan put it
15:12
in the oven at 350
15:13
and bake it for eight minutes pull it
15:16
out and let it cool
15:18
so the cream cheese is looking good son
15:22
i'm gonna measure up one cup of sugar
15:27
now if you just beat that till it's
15:29
fluffy all right
15:31
i'm gonna add about a teaspoon of
15:34
vanilla
15:35
now you can use another flavoring if you
15:37
like almond
15:39
or any kind of flavoring but i like the
15:40
vanilla
15:42
all right it smells nice so doesn't it
15:44
smell nice and see how creamy it's
15:46
getting
15:47
all right so we've got three eggs that
15:51
need to go
15:51
in so i'm breaking those one at the time
15:55
into our world
15:56
a lot of people don't know why i only
15:57
want eggs at a time because you want to
15:59
check your egg out son
16:01
you know sometimes they can have
16:04
specks of blood in them or sometimes
16:07
they just get ass
16:08
okay you just want to check them
16:12
and make sure they're they're good
16:16
all right so our last egg goes in
16:23
all right is this done it's ready
16:27
great so
16:30
we're just gonna pour our batter
16:34
into our crust that we've baked off
16:38
bobby it looks beautiful it does look
16:41
beautiful
16:42
like silk if you're worrying about
16:46
your cheesecake kind of cracking on you
16:48
on top
16:49
you might want to try cooking it in a
16:51
water bath
16:52
sit this inside of a dish that's filled
16:55
with hot water
16:56
it allows the direct heat going straight
16:58
to the pan it's got to come through the
17:00
water
17:00
first but make sure you seal up
17:04
that springform pan with tinfoil
17:07
because you don't want any water seeping
17:09
into your batter and messing it up
17:12
well let's put that sucker in the oven
17:14
so
17:15
we're gonna put this on a sheet pan
17:19
in the oven the oven has been preheated
17:22
to 350 degrees
17:24
we're gonna bake it for 45 minutes take
17:27
it out
17:28
and then we're gonna let it chill for
17:30
about eight hours in the fridge
17:32
all right we're gonna make a glaze for
17:34
this cheesecake
17:36
so if you would go ahead and get
17:39
our butter melting when we come back
17:42
that'll be all ready okay
17:44
all right you can turn that on okay
17:49
got it okay
17:53
when we come back we're gonna finish up
17:56
that chocolate glaze
17:57
and it's gonna be yummy
18:01
i so hope y'all are enjoying the show
18:03
and
18:04
if you do be sure to click like
18:07
subscribe and the notification bell so
18:10
you'll never miss a video
18:12
and we'll be right back after the break
18:16
[Music]
18:17
hey y'all welcome back we're finishing
18:20
up our steakhouse meal today
18:22
with a yummy cheesecake we've taken it
18:25
out of the oven we've chilled it and
18:28
we're gonna put a chocolate topping on
18:30
it now
18:31
i got a half a stick of butter that
18:33
bobby melted
18:34
for me here in the boiler now he's
18:37
cutting up two ounces
18:39
of a semi-sweet chocolate for us drop
18:42
that chocolate in there son
18:47
i'm gonna measure out half a cup
18:51
of heavy cream
18:54
and if you would measure us out
18:57
three-fourths a cup of sugar please
19:03
a pinch of salt bobby and about a fourth
19:07
of a cup of cocoa
19:09
now we're gonna let this sauce cook for
19:11
about two minutes
19:13
and bobby if you would get the cheese
19:15
okay okay
19:16
while this is cooking all right that
19:20
cheesecake it's beautiful looks fabulous
19:25
and you see ours didn't crack at all
19:30
all right you want to continue beating
19:32
that and i'm just going to
19:34
pour that cherry juice off of there
19:37
and i'll just dump them right into our
19:38
measuring cup
19:40
all right now you can taste the hot
19:43
fudge sauce oh i did already
19:45
it's very very good well try it with a
19:47
cherry pumpkin
19:49
all right
19:57
all right a little bit of vanilla all
20:00
right stir that in see how that
20:02
alcohol even though i'd cut the off it
20:04
started
20:05
bubbling that was that alcohol reacting
20:08
to that heat
20:10
all right memories taste of that stuff
20:13
all right so here we go son
20:16
we're just gonna drizzle that
20:20
chocolate all over that cheesecake
20:25
are you drooling a little bit i know i'm
20:28
drooling
20:29
looks great so i know you're ready all
20:32
right
20:32
you know what
20:36
[Music]
20:39
oh god that's good
20:42
very good
20:46
look at that oh
20:50
that looks great if you don't put that
20:52
on my plate i'm gonna take it
20:56
here little powdered sugar
21:00
strawberries a few raspberries
21:09
beautiful there you go sonny boy dig in
21:12
thanks mom
21:16
is it good time it's unreal that is a
21:19
homemade cheesecake
21:22
right golly we don't need to go to the
21:25
steakhouse
21:26
i'm not going anywhere we got it right
21:29
here in our
21:30
kitchen y'all
21:34
hey y'all it's paula dean now if y'all
21:37
enjoyed this week's full episode friday
21:40
be sure to like it
21:42
and click the subscribe button as well
21:44
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21:46
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21:50
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