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Steak Three Ways | How to Cook Steak - Paula's sharing three of her best steak dinner recipes! Learn how to cook steak in cast iron skillet and more. Positively Paula, Season 2, Episode 10.
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00:00 Intro
0:58 Perfect Filet Mignon Recipe: https://www.positivelypaula.tv/s02ep10
2:27 Sweet and Sour Rib-Eye Steak Recipe: https://www.positivelypaula.tv/s02ep10
5:55 NY Strip Sandwich Recipe: https://www.positivelypaula.tv/s02ep10
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For more episodes of Positively Paula, click here: https://www.youtube.com/playlist?list=PL2LHabI5sYyFW4fceMhkzsIfer9SGChS6
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Show More Show Less View Video Transcript
0:20
- Hey, friends. Y'all come on in.
0:22
You know what today's show is about?
0:24
I get in a rut.
0:26
Do y'all know what I'm talking about?
0:28
Where you do things the same way every time?
0:32
Well, guess what?
0:33
Today's show is all about options.
0:36
We all need 'em, and--to break the monotony,
0:41
they're fun to do.
0:43
And, you know, my team and I are constantly looking
0:46
to see what other people are doing.
0:48
Well, we came up on this new way to "cook" steak,
0:53
and I found it to be very, very interesting,
0:57
and you know how I get teased all the time
0:59
'cause I love bacon and I love butter
1:01
and, you know, all the condiments,
1:04
Well... [chuckles]
1:05
We've got a couple of beautiful filets here,
1:09
and we are gonna cook 'em
1:13
on, like, a bacon basket
1:17
that we've latticed.
1:18
So I'm starting with four pieces of bacon, y'all.
1:22
We gon' do this just like we would
1:25
for the top of my pot pie--
1:28
for my chicken pot pie.
1:29
So we gon' pick up two,
1:33
lay this strip of bacon down,
1:35
lay that back over it,
1:38
and then pick up these two...
1:41
♪ ♪
1:42
Lay these right here,
1:45
and you just go back and forth
1:48
until you've got your latticed...
1:52
bacon... [laughs]
1:55
pie shell. [laughs]
1:58
All right, now this is the tricky part...
2:03
Is transferring it...
2:06
to your baking sheet.
2:09
These are beautiful filet mignons, y'all,
2:12
that, um...
2:15
are gonna be delicious.
2:18
And there we go.
2:21
I'm gonna scoot that down a little
2:22
'cause we got one more steak to put on this pan.
2:25
So now the next steak we're gonna do
2:29
is this gorgeous rib eye,
2:32
and this is gonna be
2:34
a sweet and sour rib eye.
2:38
So I've got a bowl here
2:42
that has sugar,
2:44
salt, and pepper mixed together.
2:47
so I'm just gonna kinda coat this good,
2:51
and that sugar is gonna help this steak...
2:55
caramelize.
2:58
All right, so there. It's gonna go on the rack.
3:00
Like I said, 200 degree oven.
3:03
We've got our filet mignon that's just, uh...
3:09
Gonna be bathing in a little bacon fat,
3:12
and then we've got our sugar-coated rib eye,
3:15
and we have a fabulous, like, sweet and sour sauce,
3:18
to go on it after it's done cooking.
3:21
So we're gonna get these cooked,
3:23
gonna throw 'em in the oven,
3:24
and then when they reach 120 or 125,
3:28
we gon' take 'em out and let 'em rest.
3:31
So here we go,
3:33
and I got a bunch of good stuff back here, y'all
3:36
to go along with these steaks.
3:37
I've got portabella mushrooms, I got caramelized onion,
3:41
and I cooked an onion--
3:44
oh, my goodness, this kind of leaked.
3:46
I've got, like,
3:49
a bouillon baked onion in here
3:52
that is so good with a steak.
3:55
All right, so this oven is set for 200.
3:58
In it goes.
4:01
So y'all will notice that
4:02
I put those steaks on a baking rack
4:05
so the bacon grease can actually drip down
4:08
and our steak won't be sitting
4:10
in the bacon renderings,
4:13
and another thing that I always like to do
4:17
and that's to sit my steaks out on the counter
4:20
and bring 'em to room temperature.
4:22
So when we come back,
4:24
I'm gonna take this beautiful strip steak
4:26
and I'm gonna cook it
4:28
and I'm gonna make y'all
4:30
an open-face
4:32
New York strip sandwich.
4:37
I so hope y'all are enjoying the show.
4:39
And if you do.
4:41
Be sure to click like, subscribe and
4:44
notification bell so you'll never miss a video.
4:48
And we'll be right back after the break.
4:52
- Hey, y'all, thanks for coming back and joining me.
4:54
Today's show is all about options
4:57
and I'll be the first to admit
4:59
I get in ruts
5:00
where I do the same way,
5:04
the s--all--every time,
5:06
but I do like playing around,
5:09
and that's the fun part of savory cooking.
5:13
You know, you really don't have to have a recipe.
5:15
You can experiment
5:17
and make all your dishes come alive in different ways.
5:20
So we're kind of doing this just, like, backwards, y'all.
5:24
- [laughs] - We've cooked 'em low and slow
5:27
and then when we take 'em out and let 'em rest--
5:31
you know, I told you earlier, that's the great part
5:34
of cooking your steaks this way
5:38
because you can do all this earlier in the day
5:40
and they can sit and rest, you know, for a few hours,
5:44
so when you're guests come, you're not all harried.
5:47
All you have to do is take those steaks
5:49
that's been resting and just throw 'em on the grill
5:52
and heat 'em at the last second.
5:54
This steak is our New York strip.
5:57
So I'm gonna salt and pepper this,
5:59
and then I'm gonna do
6:03
what I used to do in the restaurant at night.
6:07
I would do a mustard-rubbed catfish,
6:11
and they were so good.
6:13
And I'm using a Dijon mustard, not a regular mustard.
6:17
Although, I think with those catfish,
6:19
that I used to cook,
6:21
I think that I used just a yellow mustard.
6:25
I can't remember 'cause it's been a long time.
6:28
So I'm just gonna put a little coating on that...
6:31
[gentle guitar music]
6:33
And just rub that in.
6:36
And then I've got my griddle behind me
6:38
over here on the stove.
6:39
I've got it piping hot.
6:42
All right, I'm gonna wash my hands
6:44
real quick like, y'all.
6:46
And then I'm gonna put our crostini in the oven
6:49
because remember, I told ya I was gonna make you
6:52
and open-face New York strip sandwich.
6:55
So these should be ready about the same time.
6:58
And this is just a good bread
7:02
that we brushed with olive oil
7:06
and a little salt,
7:08
and we gonna let those brown.
7:09
♪ ♪
7:13
So you can see our griddle is smoking.
7:17
So I'm gonna go ahead and get our steak on.
7:21
[sizzling]
7:23
Whoa, hear that sizzle, y'all?
7:25
All right, now, in a few minutes,
7:29
I'm gonna take that steak and I'm gonna turn it this way
7:33
so our marks on our steak
7:35
looks like that bacon that I latticed.
7:40
I think they're a good ways off from 120.
7:44
[chuckles]
7:46
You know, it's really funny, y'all,
7:49
a rib eye has always been
7:51
mine and Michael's favorite steak.
7:53
Especially that cowboy rib eye that's got the long bone in it,
7:58
and if Michael and I are in a restaurant off somewhere,
8:01
we'll just order one of those for the two of us,
8:05
and he gets the meat and I get the bone
8:08
because the bone is my very favorite part.
8:12
[soft music]
8:14
Now you see the grill marks.
8:16
Now I'm gonna turn that steak this way,
8:20
and then I'm gonna have that
8:22
pretty basket weave pattern on that steak,
8:26
and that's the way they do it in the restaurants,
8:28
if you like that kind of presentation.
8:33
So we'll be right back.
8:34
You know, I can't tell you right now
8:36
because, you know, I've told y'all so many times,
8:39
there's no kitchen person here,
8:42
it's just me and this small little team.
8:45
So we have not ever cooked this before.
8:49
So I can't tell you exactly how long
8:52
that those steaks are gonna take in the oven
8:55
until I'm done.
8:57
So I hope y'all got all afternoon to spend with me.
9:00
[chuckles]
9:01
We'll see y'all back in a minute.
9:13
I hope y'all are enjoying the show
9:15
and I want to hear from you.
9:17
Tell me what recipes or videos you'd like to see me
9:20
make by just leaving a short comment below.
9:24
Now, let's get back to the show, y'all.
9:28
- This is fresh garlic, y'all,
9:31
and the coarseness of that bread
9:34
works as, like, a grater on this garlic,
9:37
and you see I've almost grated down half
9:40
of that clove of garlic.
9:43
You know, the thing is,
9:45
when you're doing your crostini,
9:47
you really just wanna dry 'em out in the oven.
9:49
You really don't wanna toast 'em.
9:51
You just want 'em to be, like dry.
9:53
[upbeat music]
9:56
This steak on top of the griddle
9:59
probably took 10 minutes, 11 minutes.
10:01
Not long, y'all,
10:03
and I really got my griddle hot,
10:05
so it sizzled it
10:07
just, like, to perfection.
10:10
Michael and I eat our steak medium rare
10:12
and this is a perfect,
10:15
perfect medium rare.
10:18
All right, so I told you earlier,
10:20
today's show is all about options,
10:22
and these are some different options
10:25
to how to cook your next steak.
10:29
And I'm cooking steak
10:32
three ways.
10:33
I'm fixing to make you
10:35
an open-faced New York strip sandwich
10:39
out of this beautiful strip right here.
10:43
Let's see, I need to cut that little grisly part off.
10:48
And, Gus, you don't mind. Do you, buddy?
10:52
You don't mind, do you?
10:53
Your mama's not a good aim.
10:55
And I told you earlier
10:58
that I had some caramelized onions back here
11:01
and some portabellas.
11:02
Well, I'm gonna use our caramelized onions
11:06
on our open-faced sandwich,
11:07
and I'm just gonna put those onions
11:10
right on that crostini
11:13
like that.
11:15
I love caramelized onions.
11:19
And to do a caramelized onion right, y'all,
11:23
you're gonna need to give yourself
11:25
probably about 45 minutes
11:28
for those onions to caramelize.
11:30
All right.
11:32
Now I'm gonna add our beef.
11:36
And this is definitely a sandwich
11:40
that you have to eat with a knife and a fork.
11:43
[chuckles] Yum.
11:45
Look at that beautiful meat.
11:50
It's incredible looking.
11:53
I actually could have gotten three sandwiches out of this.
11:57
All right.
12:00
So next I'm gonna top it with arugula.
12:03
I love, love, love arugula.
12:06
It has a peppery taste to it, y'all,
12:10
and it's just got so much flavor
12:14
for it to be just a lettuce.
12:17
All right, now here I've just got a horseradish sauce.
12:20
Just like you would eat with your prime rib.
12:24
[soft music]
12:27
♪ ♪
12:28
Oh, gosh, I wish y'all were here
12:31
to have some of this with me.
12:33
Isn't that beautiful?
12:36
Just gorgeous.
12:38
You know, and I said, this is definitely...
12:41
[chuckles] A knife and fork steak dinner.
12:47
But, you know what? I'm gonna try to--
12:49
I'ma try to pick it up and eat it.
12:53
[chuckles]
12:56
Gus just winked at me.
12:58
[chuckling]
13:05
This is so good, y'all.
13:07
I purely taste the garlic
13:10
coming up out of that crostini,
13:13
and the horseradish sauce
13:14
and that peppery flavor from the arugula.
13:17
I mean, we got our whole meal right here
13:20
on this crostini.
13:23
Got our meat, our vegetable,
13:25
and our carbs.
13:28
If you had cooked the night before
13:29
and you had some leftover,
13:31
that'd be a great way to use leftover steak.
13:34
I so wish y'all were here to taste it.
13:36
I'ma put this aside for a minute,
13:39
and then when we come back,
13:40
I'm gonna finish up that Asian rib eye,
13:43
and remember those filets
13:45
are sitting in there in that oven
13:47
on a basket weave crust of bacon.
13:52
I so hope y'all are enjoying the show.
13:55
And if you do.
13:56
Be sure to click like, subscribe and
13:59
notification bell so you'll never miss a video.
14:03
And we'll be right back after the break.
14:08
All right, y'all, welcome back.
14:11
We've got these steaks to 120 degrees,
14:15
and I wanna look at the clock.
14:18
Y'all, it was exactly
14:21
1 hour and about 4 minutes
14:24
that it took to get these to 120.
14:27
So I've got my griddle nice and hot back here.
14:30
Now this is our Asian steak.
14:34
Looks beautiful.
14:35
Remember, we coated this with sugar and salt and pepper.
14:39
So all we have to do now...
14:41
[sizzling]
14:43
Is just brown these off.
14:50
And it's not gonna take long.
14:52
Now I was telling y'all earlier
14:55
that when you get to this point,
14:57
you could--these could sit here for two or three hours
15:00
and it would be fine,
15:02
and then right before you're ready to serve your guests,
15:05
then you would throw 'em on the griddle.
15:07
All right, now while those are searing,
15:10
you see this beautiful basket?
15:13
I think we ought to try something.
15:15
So this is what I'm gonna try.
15:17
I hope that it'll stay together.
15:20
[laughs]
15:22
It's working! [laughs]
15:26
All right, now these are not gon' take nearly as long...
15:31
as the other steak did
15:34
because it's--
15:36
had already cooked some.
15:39
Mmm, mmm.
15:41
Now I wanna show y'all a little trick that I use
15:45
to figure out the temperature of my steak.
15:48
If you'll make a loose fist
15:51
and feel right here on the fat part of your hand,
15:54
a rare steak feels just like that.
15:58
I'm gonna tighten it a little bit,
16:01
and that feels like a medium rare steak.
16:04
Gonna tighten it a little bit more,
16:07
and that's what a medium steak feels like.
16:10
Now I'm gonna make a real hard fist,
16:13
and that's what a ruined,
16:15
well-done steak feels like right there.
16:18
All right, I got my portabellas here.
16:23
These are just my filet mignons.
16:28
And I'm bringing those on up,
16:31
and gon' sit 'em on my basket weaved bacon.
16:35
[gentle music]
16:37
This is our Asian steak, y'all,
16:41
so it's gonna go on a bed of noodles.
16:45
It's kind of like a fancy ramen noodle.
16:47
You add a little water
16:48
and throw it in the microwave and cook.
16:50
So we thought that would be real good
16:52
nestled on those hot noodles.
16:55
And now, on these filets, all we're gonna do
16:59
is put a little--
17:01
I've got a little brown butter here
17:03
that we seasoned up with thyme.
17:07
So every good steak needs
17:11
a little butter poured on it.
17:14
Right? [laughs]
17:16
All right, those are ready to go.
17:19
Along with my potato.
17:21
I eat my baked potato
17:25
with butter and sour cream.
17:28
I love cooking Vidalia onions.
17:32
And you can cook 'em over a open fire.
17:36
They work great in the regular oven.
17:39
so now let's finish up our other option,
17:42
which is the Asian steak.
17:45
We've got that sitting on our noodles.
17:47
We are gonna put our portabella mushrooms...
17:52
On this.
17:56
Whoa. [giggles]
17:59
Oh, look,
18:00
my man just walked in the kitchen.
18:02
Come on in here, Michael.
18:04
You are not gonna believe it.
18:06
I don't have a-- I don't have a microphone,
18:08
so you gon' have to talk in mama's chest.
18:09
- Hey. - [giggles]
18:11
I'm just finishing up cooking steaks...
18:14
- Oh, my God, look at it. - Giving every--
18:15
showing everybody different options.
18:17
Now this steak is Asian-inspired,
18:20
so I'm gonna put this wonderful sauce on it.
18:23
These three steaks, Michael,
18:26
I put in the oven, seasoned 'em.
18:28
This one is coated with sugar, salt, and pepper,
18:31
and these were just salt and pepper.
18:34
But look. Look what they sitting on.
18:37
- Oh, my goodness. - A basket weave of bacon.
18:39
[laughs] - Mmm.
18:42
- And I cooked the Vidalia onion
18:45
in the oven with the beef bouillon,
18:47
a baked potato.
18:49
- That's delicious. - Oh, you do love it.
18:51
- I don't know what to do with those noodles.
18:52
[both laugh]
18:55
- So you know how you put it on the grill
18:59
and cook 'em and then let 'em sit
19:00
and rest a minute? - Right.
19:02
- We put these in a 200-degree oven.
19:04
and it took 1 hour and 4 or 5 minutes
19:08
for them to reach 120, and the--
19:11
- Then you seared 'em? - Yeah.
19:12
You can let 'em sit and rest, you know, two or three hours.
19:15
It doesn't matter. - Mm-hmm.
19:16
- All right, so cut into this one
19:19
and tell me what you think.
19:22
- Oh, my goodness. - I want the onion.
19:24
Oh. - Don't hardly need a knife.
19:26
- Good.
19:28
Mmm. Oh, y'all, that onion.
19:34
- You wanna try it?
19:35
- Well, I can't put that big a bite.
19:38
Oh, my, my.
19:41
All right, so the thing about
19:43
the way we cooked these steaks, y'all,
19:45
instead of it being kind of charred on the edge
19:47
and red in the center,
19:49
it's kind of the same color all the way throughout.
19:52
[laughs] No, I want you to have it.
19:59
- Mmm. - Huh?
20:01
Say that again?
20:03
- Delicious. - Tell me how every--
20:05
no, tell everybody how much you love me
20:07
and how crazy you are about me.
20:11
- It is delicious. - [laughs]
20:14
You didn't answer my question.
20:16
So thank you for sampling my steaks.
20:18
- Well, that's my job.
20:20
- That's right. - [laughs]
20:21
- You're my eater, and like I said,
20:23
today's show was all about options.
20:25
You know, there's so many ways to do things,
20:28
but we get in that rut
20:31
where we do it the same way over and over.
20:33
I hope that y'all will try
20:35
some of these different ways to prepare a steak.
20:38
I promise you, you won't be disappointed.
20:41
So until next time, y'all.
20:43
You know I always send you love and best dishes.
20:51
Hey, y'all, it's Paula Deen.
20:53
Now, if you enjoyed this video, be sure to like it
20:56
and click the subscribe button as well as the notification
21:00
and bail to be alerted when I post a video.
21:04
Love and Best Dishes Y'all.
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