Up next in 10
In this What's Cooking with Paula Deen, Paula cooks up steak 3 ways! Join her in this Positively Paula Episode where she makes a NY Strip Sandwich, Perfect Fillet Mignon, and a Sweet and Sour Rib-Eye.
You can find all the recipes here:
https://www.positivelypaula.tv/s02ep10
Show More Show Less View Video Transcript
0:00
hey y'all you've just tuned in to what's
0:02
cooking with Paula Deen and I just
0:06
wanted to share how to make an
0:10
incredible steak with y'all I'm gonna
0:13
show you some scenes from positively
0:16
Paula where we did steaks three ways and
0:19
you know there's a lot of ways to do
0:22
things but I want to show y'all this and
0:25
tell me what you think about it I really
0:28
want you to try and doing this and then
0:30
I want to hear from you okay let's roll
0:33
all of them hate friends don't come on
0:36
in
0:36
you know what today's show is about I
0:39
getting a rut you don't know what I'm
0:42
talking about where you do things the
0:44
same way every time
0:46
well guess what today's show is all
0:49
about options we all need them and to
0:54
break the monotony they're fun to do and
0:57
you know my team and I are constantly
0:59
looking to see what other people are
1:02
doing well we came up on this new way to
1:06
cook steak and I found it to be very
1:10
very interesting and you know how I get
1:13
teased all the time cuz I love bacon and
1:15
I love butter and you know all the
1:18
condiments well we've got a couple of
1:21
beautiful fillets here and we are gonna
1:26
cook them on like a bacon basket that
1:32
we've latticed so I'm starting with four
1:35
pieces of bacon yo we're gonna do this
1:38
just like we would for the top of my
1:42
potpie for my chicken pot pie so we're
1:44
gonna pick up to lay this strip of bacon
1:49
down lay that back over it and then pick
1:53
up these two lay these right here and
2:00
you just go back and forth until you've
2:04
got your latticed
2:06
bacon pie jail all right now this is a
2:14
tricky part is transferring it to your
2:22
baking sheet these are beautiful filet
2:26
mignons y'all that um are gonna be
2:30
delicious
2:32
and there we go
2:35
well scoot that down a little because we
2:38
got one more steak to put on this pan so
2:40
now the next steak we're gonna do is
2:44
this gorgeous ribeye and this is gonna
2:48
be a sweet and sour ribeye so I've got a
2:55
bowl here that has sugar salt and pepper
3:00
mixed together so I'm just gonna kind of
3:04
cook this good and that sugar is gonna
3:07
help this state caramelize all right so
3:13
there it's gonna go on the rack
3:15
like I said 200 degree oven we've got
3:19
our filet mignon that's just gonna be
3:24
bathing in a little bacon fat and then
3:27
we've got our sugar coated ribeye and we
3:30
have a fabulous like sweet-and-sour
3:33
sauce to go on it after it's done
3:35
cooking so we're gonna get these cook
3:37
them throw them in the oven and then
3:40
when they reach 120 or 125 we're gonna
3:43
take them out and let them rest so here
3:47
we go and I got a bunch of good stuff
3:49
back here y'all to go along with these
3:51
steaks I've got portobello mushrooms I
3:54
got caramelized onion and I've cooked an
3:57
onion oh my goodness just kind of leaked
4:01
I've got um like a bullion baked onion
4:06
in here that is so good with a steak all
4:10
right so this oven is set for 200
4:14
it goes so y'all noticed that I put
4:17
those steaks on a baking rack so the
4:20
bacon grease can actually drip down and
4:22
our steak won't be sitting in the bacon
4:26
renderings and another thing that I
4:30
always like to do and that's to sit
4:33
mistakes out on the counter and bring
4:35
them to room temperature so when we come
4:38
back I'm gonna take this beautiful strip
4:40
steak and I'm gonna cook it and I'm
4:44
gonna make ya'll an open-faced New York
4:48
Strip sandwich hey y'all thanks for
4:52
coming back and joining me today's show
4:54
is all about options and I'll be the
4:56
first to admit I get in ruts where I do
5:00
the same way this all every time but I
5:05
do like playing around and that's the
5:09
fun part of savory cooking you know you
5:12
really don't have to have a recipe you
5:14
can experiment make all your dishes come
5:17
alive in different ways so we're kind of
5:20
doing this just like backwards yo we've
5:23
cooked them low and slow and then when
5:27
we take them out and let them rest you
5:30
know I told you earlier that's the great
5:32
part of cooking your steaks this way
5:36
because you can do all this earlier in
5:38
the day and they can sit and rest you
5:41
know for a few hours so when your guests
5:44
come you're not all harried all you have
5:47
to do is take those steaks that's been
5:49
resting and just throw them on the grill
5:51
and heat them at the last second this
5:53
steak is our New York Strip so I'm gonna
5:56
salt and pepper this and then I'm gonna
6:00
do what I used to do in the restaurant
6:04
at night I would do a mustard rubbed
6:08
catfish and they was so good and I'm
6:13
using a Dijon mustard not a regular
6:16
mustard although I think with those
6:17
catfish that I used to cook I think then
6:21
I use just a yellow mustard I can't
6:24
remember cuz it's been
6:25
time so I'm just gonna put a little
6:28
coating on Matt and just rub that in and
6:34
then I've got my griddle behind me over
6:37
here on the stove I've got it
6:39
piping hot all right I'm gonna wash my
6:42
hands real quick like y'all and then I'm
6:45
gonna put our Krusty's in the oven
6:48
because remember I told you I was gonna
6:51
make you an open-faced New York Strip
6:53
sandwich so these should be ready about
6:55
the same time and this is just a good
6:59
bread that we brushed with olive oil and
7:04
a little salt and we're gonna let those
7:07
brown so you can see our griddle is
7:14
smoking so I'm gonna go ahead and get
7:19
our steak own whoa hear that sizzle gone
7:24
alright now in a few minutes I'm gonna
7:28
take that steak and I'm gonna turn it
7:30
this away so our marks on our steak
7:34
looks like that bacon that I latticed I
7:38
think there are good ways off from 120
7:44
you know it's really funny y'all a
7:48
ribeye has always been mine and Michaels
7:51
favorite steak especially that cowboy
7:53
rib eye that's got the long bone in it
7:56
and if Michael and I are in a restaurant
7:59
off somewhere we'll just order one of
8:01
those for the two of us and he gets the
8:05
meat and I get the bone because the bone
8:08
is my very favorite part now you see the
8:13
grill marks now I'm gonna turn that
8:16
steak this away
8:19
and then I'm gonna have that pretty
8:21
basket weave pattern on that stake and
8:25
that's the way they do it in the
8:27
restaurant if you like that kind of
8:28
presentation so we'll be right back you
8:33
know I can't tell you right now because
8:35
you know I've told y'all so many times
8:37
there's no no kitchen person here it's
8:41
just me
8:42
and this small little team so we have
8:45
not ever cooked this before so I can't
8:48
tell you exactly how long that those
8:51
steaks are gonna take in the oven until
8:54
I'm done so I hope y'all got all
8:57
afternoon to spend with me we'll see
9:00
y'all back in a minute
9:04
[Music]
9:09
the space that you live in really
9:12
affects the way you feel so my first
9:15
recommendation is start by updating your
9:18
window treatments with Smith & Noble
9:21
Smith & Nobles beautiful handcrafted
9:23
blinds drapes shades and shutters are
9:25
custom made just for you and they offer
9:27
different service options to fit your
9:30
needs to get started today contact Smith
9:33
& Noble to get my special limited time
9:36
offer 25% off on your window treatments
9:39
plus free design consultation create a
9:43
space that you're gonna love but details
9:46
about my special offer
9:48
go to Smith & noble.com slash Paula that
9:52
Smith & noble.com slash Paula or call
9:55
one eight hundred six five nine 3300
10:00
that's one eight hundred six five nine
10:02
3300 this is fresh garlic y'all and the
10:12
coarseness of that bread works is like a
10:15
grater on this garlic and you see I've
10:18
almost graded down-ass of that clove of
10:22
garlic you know the thing is when you're
10:26
doing your crostini you really just want
10:28
to dry them out in the oven you really
10:30
don't want to toast them you just want
10:32
them to be like dry this steak on top of
10:38
the griddle probably took 10 minutes 11
10:42
minutes not long y'all and I really got
10:44
my griddle hot so it's sizzled it just
10:48
like to perfection Michael and I eat our
10:51
steak medium-rare and this is a perfect
10:55
perfect medium-rare alright so I told
11:00
you earlier today's show is all about
11:02
options and these are some different
11:04
options to how to cook your next steak
11:08
and I'm cooking steak three ways I'm
11:14
fixing to make you an open-faced New
11:17
York Strip sandwich
11:20
out of this beautiful strip right here
11:23
let's see I need to cut that little
11:25
grisly part off and Gus you don't mind
11:30
do you buddy you don't mind do you
11:34
your mama's not a good aim and I told
11:37
you earlier that I had some caramelized
11:39
onions back here and some portabella as
11:42
well I'm gonna use our caramelized
11:45
onions on our open-faced sandwich and
11:48
I'm just gonna put those onions right on
11:51
that crostini like that I love
11:56
caramelized onions and to do a
12:00
caramelized onion right y'all you're
12:03
gonna need to give yourself talk me
12:06
about 45 minutes for those onions to
12:09
caramelize all right now I'm gonna add
12:14
our beef and this is definitely a
12:18
sandwich that you have to eat with a
12:22
knife and a fork Oh yum look at that
12:26
beautiful meat it's incredible looking I
12:33
actually could have gotten three
12:35
sandwiches out of this all right so next
12:41
I'm gonna top it with arugula I love
12:45
love love arugula it has a peppery taste
12:48
to it y'all
12:49
and it's just got so much flavor but to
12:55
be just a lettuce all right now here
12:58
I've just got a horseradish sauce just
13:01
like you would eat with your prime rib
13:04
[Music]
13:08
oh gosh I wish I were here to have some
13:12
of this with me in that beautiful just
13:17
gorgeous you know and I said this is
13:20
definitely um a knife and fork steak
13:24
dinner but you know what I'm gonna try
13:29
to I'm gonna try to pick it up and eat
13:31
it
13:36
Gus just winked at me this is so good
13:46
y'all
13:47
I purely taste the garlic coming up
13:51
under that crostini in the horseradish
13:55
sauce in that peppery flavor from the
13:57
arugula I mean we got our whole meal
13:59
right here on this crostini gotta meet
14:04
our vegetable in our carbs if you had
14:09
cook steaks the night before you had
14:10
some leftover they'd be a great way to
14:13
use leftover steak I so wish I were here
14:16
to taste it I'm gonna put this aside for
14:18
a minute and then when we come back I'm
14:20
gonna finish up that Asian rib eye and
14:24
remember those fillets are sitting in
14:26
there in that oven on a basket-weave
14:29
crust of bacon all right y'all
14:33
welcome back we've got these steaks to
14:37
120 degrees and I want to look at the
14:40
clock you know it was exactly one hour
14:46
in about four minutes that it took to
14:49
get these to 120 so I've got my griddle
14:53
nice and hot back here now this is our
14:56
Asian steak looks beautiful remember we
15:00
coated this with sugar and salt and
15:02
pepper so all we have to do now
15:06
is just brown these off and it's not
15:14
gonna take long
15:16
now I was telling y'all earlier that
15:19
when you get to this point you could
15:22
these could sit here for two or three
15:24
hours and it would be fine and then
15:26
right before you're ready to serve your
15:28
guests then you would throw them on the
15:31
griddle all right now while those are
15:33
searing you see this beautiful basket I
15:37
think we ought to try something so this
15:40
is what I'm gonna try I hope that it'll
15:43
stay together it's working all right now
15:50
these are not gonna take nearly as long
15:54
as the other safe feed because it had
16:00
already cooked some
16:02
[Music]
16:04
hmm now I want to show you all a little
16:07
trick that I use to figure out the
16:10
temperature of my steak if you'll make a
16:13
loose fist and feel right here on the
16:16
fatty part of your hand a rare steak
16:20
feels just like that I'm gonna tighten
16:23
it a little bit that feels like a
16:26
medium-rare steak don't tighten it a
16:29
little bit more and that's what a medium
16:32
steak feels like now I'm gonna make a
16:35
real hard fist and that's what a
16:38
brilliant well-done steak feels like
16:42
right there all right I got my
16:44
portabellas here these are just my filet
16:49
mignon
16:52
and I'm bringing those on up and don't
16:56
sit them on my basket-weave bacon face
17:03
y'all so it's gonna go on a bed of
17:08
noodles it's kind of like a fancy ramen
17:11
noodle you add a little water and throw
17:13
it in the microwave and cook so we
17:15
thought that would be real good nestled
17:17
on those hot noodles and now on these
17:21
fillets are we gonna do is put a little
17:25
I've got a little brown butter here that
17:28
we seasoned up with time so every good
17:33
steak needs a little butter pour it on
17:37
it right all right those are ready to go
17:43
along with my potato I eat my baked
17:47
potato with butter and sour cream
17:52
I love cooking by day your onions and
17:56
you can cook them over a open fire they
18:01
work great in the regular oven so now
18:04
let's finish up our other option which
18:07
is the Asian steak we've got that
18:10
sitting on our noodles we are gonna put
18:13
our portobello mushrooms on this oh look
18:24
my man just walked in the kitchen come
18:27
on in here Michael you are not gonna
18:29
believe it I don't have a I don't have a
18:31
microphone so you gonna have to talk in
18:33
Mama's chest I'm just finishing up
18:37
cooking steaks Oh killing everybody
18:39
showing everybody different options now
18:42
this steak is a asian-inspired
18:44
so I'm gonna put this wonderful sauce on
18:47
it these three steaks Michael I put in
18:50
the oven
18:51
seasoned them this one is coated with
18:54
sugar salt and pepper and these were
18:56
just salt and pepper
18:58
but look put whether you're sitting on
19:01
oh my goodness a basket weave a bacon
19:04
and I cook the the Vidalia Onion in the
19:09
oven with the beef bouillon a baked
19:12
potato that's delicious
19:14
oh you do love it oh so you know how you
19:21
put it on the grill and cook them and
19:24
then let them sit rest a minute we put
19:26
these in a 200 degree oven and it took
19:29
one hour in four or five minutes for
19:32
them to reach 100 120 and this little
19:36
yeah you can let them sit and rest you
19:38
know two or three hours it doesn't
19:39
matter
19:40
all right so cut into this one and tell
19:44
me what you think I want the onion Oh
19:49
hardly need a knife good
19:52
mmm would y'all that onion do you know
19:58
what right well I can't put that bigger
20:00
bite oh my man all right so the thing
20:07
about the way we cook these steaks shown
20:09
instead of it being kind of charred on
20:11
the edge and red in the center it's kind
20:13
of the same color all the way throughout
20:17
no I want you to have it huh say that
20:26
again
20:27
delicious tell me how every no tell
20:30
everybody how much you love me and that
20:32
crazy are about me my question so thank
20:41
you for sampling well that's right
20:43
that's right
20:45
you're my eater and like I said today's
20:48
show was all about options you know
20:50
there's so many ways to do things but we
20:53
get in that rut where we do it the same
20:56
way over and over I hope that y'all will
20:59
try some of these different ways to
21:00
prepare a steak I promise you you won't
21:04
be disappointed so until next time y'all
21:07
you know I always send your love and
21:09
best
21:10
dishes well what do y'all think the
21:16
steak was delicious
21:18
all three ways but the double cooking
21:22
that one got my attention I hope that
21:25
y'all will try it and let me hear from
21:28
y'all and until I hear from you since
21:31
you love and best dishes this lease that
21:35
you live in really affects the way you
21:37
feel so my first recommendation is start
21:41
by updating your window treatments with
21:43
Smith & Noble
21:45
Smith & Nobles beautiful handcrafted
21:47
blinds drapes shades and shutters are
21:49
custom made just for you and they offer
21:52
different service options to fit your
21:54
needs to get started today
21:56
contact Smith & Noble to get my special
21:58
limited time offer 25% off on your
22:03
window treatments plus free design
22:05
consultation create a space that you're
22:08
gonna love but details about my special
22:11
offer go to Smith & noble.com slash
22:15
Paula that Smith & noble.com slash Paula
22:18
or call one eight hundred six five nine
22:23
3300 that's one eight hundred six five
22:26
nine 3300
#Food & Drink
#Hobbies & Leisure