Steak In The City

You know, mama's happy most every day, but this day mama's extra happy for two reasons

I got steak on this plate. Here's reason number two. That's exactly right

I've got my boy in the kitchen. Today, Bobby and I are starting with a New York strip steak topped with a rich tarragon butter

Then it's the perfect steakhouse sides. fried homestyle potatoes, and delicious creamed spinach

And then a classic dessert, mouth-watering cheesecake with a chocolate glaze. So bring your biggest appetite, y'all

because I'm taking you out for a steak in the city. Yes, I love steak, y'all

I've got us two beautiful New York strips here, Bobby. Now, this is a recipe that comes from my magazine

It's a quick and easy steak. We're going to make a nice tarragon butter

but first, we're going to make a marinade for our steaks. All right

So if you would measure out about a half a cup of olive oil

and then squeeze us the juice of probably about two lemons because we're going to need about a quarter of a cup

Okay. I'm going to be chopping up two or three cloves of garlic

When you get that up to three-fourths of a cup, if you just eyeball a couple of teaspoons of Worcestershire

I'm there. That was exactly one lemon. And then toss the garlic over in there

Okay. That lemon had a lot of juice in it, didn't it? It did. Well, I say it was

We're actually a little short. All right, I'm going to come down here, and I'm going to start the ingredients for our butter

I've got a couple of cloves of garlic. All right, Bobby, now I see you salt and pepper in those steaks

and I know you've already added your Worcestershire sauce to the marinade, right

Yes, ma'am. Okey-doke. Good son, good son. Right into the freezer bag

Yes, right into the freezer bag. Okay. All right, now I am chopping up a couple of tablespoons of green onion tops

and that's going to go into our butter. Sweet. There's your marinade, Mom

Okie doke. Don't forget the garlic, son. Okay, it's coming. Great. So if you would throw those steaks in the fridge

we're going to let that marinate for about 30 minutes. I'm going to use..

You got some that are already ready? I've got some steaks in the drawer here

that have been marinating. Okay. And I've got my pan heating up

I'm going to just turn it up a little bit more. Because, now, I still eat my steaks medium rare

I don't like a red juice on my plate that much. Do you understand what I'm saying

Yes, I do. So, to me, that's a terrible way to eat a steak

But, you know, if that's the way you want it, that's the way I'll cook it

Now, I'm going to put just a little olive oil in the pan

and I'm going to have you watch these. Okay. And we'll probably cook them four or five minutes on each side

All right. Now, I told you that we're making tarragon butter, so I'm going to do a couple of tablespoons of fresh tarragon here on the cutting board

I'm going to chop it up, and I'm just pulling away the leaves

Ooh, love tarragon. Smell it. Smells like licorice, doesn't it? That's nice

Well, yeah, I guess it does. Mm-hmm. Love it, love it, love it

All right. A little fresh parsley. And you can also do this in your food processor

So you're going to have, like, a whipped butter. This is not what you... I'm going to have a whipped butter. And like I said, you know, you'll want to..

When you do this, you'll want to make up a bunch. So you can put it in the freezer

A bunch of butter? Yes, a bunch of butter. All right. When I get through with it, it'll measure out one tablespoon of fresh tarragon

a tablespoon of fresh parsley, a couple of tablespoons of green onion

You know, our butter is going to be really, really pretty, and you're going to see the fresh herbs and the green in it when we get done with it

and then I've got my three garlic cloves because garlic is always so good with steak

So I'm just going to dump this in to our butter. I've got one pound of butter

Bobby, those steaks are fine, son. You can leave those alone. I'm going to wash my hands

so why don't you be mixing up the herbs? So you don't use a hand mixer

You got your butter soft and you just use a spoon? It's soft enough, but like I said, you could use a food processor

but it so easy to just you know do it by hand Take that spoon Don be scared son All right So Bobby while you doing that

I'm going to scoop out about a cup, and I'm just going to eyeball this

about a cup of sour cream. Go ahead. Keep mashing, son. Keep mashing

Don't quit until Mama says. All right. Butter and sour cream together. Yes. Goodness

Are we in heaven or what? That's a pretty good mix. All right, so I'm going to zest one lemon

This lemon is really going to bring out a nice flavor in the steak

It smells great. And then two teaspoons of fresh lemon juice. Boy, Heidi, that gets the juice all out

I mean, that's a good deal. So a little Dijon mustard. Looks good

A little bit of fresh black pepper. So we've got us a wonderful tarragon butter to go on these New York strips

Let's take a break real quick, Mike, and when we come back

we're going to have everything pulled together. The steaks are going to be perfect

I'm excited. I haven't seen this before. I'm excited too, son. Coming up, it's crispy fried homestyle potatoes and creamed spinach, y'all

And later, you know you hadn't lived till you've tried my cheesecake with a chocolate glaze on it

Hey, y'all, we're back. Bobby and I are cooking up the most fabulous marinated New York strip, aren't we, son

We are. Those steaks are looking great. Why don't you go ahead and cut that out

All right. And I've got a couple of tablespoons of butter. We've got some Yukon Gold potatoes over there

I'm going to go ahead and start cutting them. We're going to, for you and myself

we're going to use like six small Yukon gold potatoes and, son, if you'd slice those about an eighth of an inch thick

Yeah, that's great. All right. Now, our vegetable to go with this wonderful steak

is just a creamed spinach. You can't beat it. It's tasty, it's nutritious, and it's quick

Now, I've started mincing up a Vidalia onion. You can't find Vidalia

issues of Texas sweet. The key here is, though, we want to kind of mince it pretty

small because I'm going to toss it in with our two bunches of spinach

So I want everything to be cooked at about the same time

So we don't want big chunks of onion. So there we go

Rather small. And that looks great. Alright, now I've got a garlic clove here

I'm going to mince that up. And I'm going to put just a little olive oil. I love the

flavors that you get when you mix those two together. A little bit more butter, though

than olive oil. You think? Alright, so in goes the onion and

the garlic. I've got two bundles, y'all, of fresh spinach that I've de-stemmed over here

And spinach will cook down pretty quickly. Looks like a lot of spinach, but in reality, it's not

Bobby, I absolutely adore spinach. I do, too. It's one of my favorites

Absolutely adore it. And it just goes so well with so many different things

It does. Plus, it makes you strong. Goes real good with butter

Says, huh? And look at my timing. It's impeccable. I was just slipping in a little extra butter without telling anybody

All right. Look at that, how quickly that spinach cooks down. I'm going to go ahead and just take up our steak while you're finishing

I was wondering because the steak is going to continue to cook after you pull it off the..

So there you go. I'll pass those down to you. Okay. That looks pretty good

Oh. I could swallow my tongue. Okay, look down here in this pot

You can see that butter just coating all that spinach. So this is looking great

Bobby, those two bundles of spinach... Yes, ma'am. ...apparently will feed the two of us

No, we'll be fine. It just shrinks up so badly. All right, so I got a little salt, a little pepper

and something that really brings out the flavor in a creamed spinach

is a little fresh nutmeg. You don't want to do much because nutmeg is one of those strong spices

I hate to admit this because I eat spinach at the house a lot. I always buy canned

Oh, you shut up. I do. I truly do. My son is buying canned spinach

I didn't want to tell everybody. No. Yeah. You do not. I do

I hate to admit that to you. Well, then don't. Don't let anybody know. Well okay I won tell a soul if you won Well do you see how quickly we got this spinach cooked I see how quickly I wish I have never said anything now Now I gonna eyeball

I was just trying to tell you something. A little cream, about a fourth of a cup

Well, let me tell you this. It's just because I maybe didn't necessarily know how to properly, you know, cook it

Well, now you see. You know, you can't mess this up, Bobby

I'm gonna let that reduce. So while that's cooking, come on down here before our steak cools off

So is that going to melt down nicely on top of that steak? I hear you swallowing

I am swallowing. I am swallowing. All right. I don't eat like this at my house, so it's a treat

Push those potatoes to the side, son. Don't you want some potatoes with your steak

Yes, I do, but I'll eat those my second course. All right

Aren't you ready? I am ready. You ready? I'm so... I was ready about two days ago

I've been smelling the steak for too long. Ooh, that looks perfect

Yep. That's how I like mine. Oh, my goodness. Is it good

It is. God. Look at that. Mm. Do you know what? Look at that

Got a chunk of butter too bad. Mm-hmm. Your butter's great. The steak's good without it, though

Are you, uh... I so love it. Okie doke, Bobby. Before I get back to my steak

what I'm gonna do, son, is just go ahead and take these potatoes

I've got my fryer heated to 350 degrees. Keep eating your steak, son

Ooh, gosh, look. Yours is cooked just the way I like it. All right, there we go

The potatoes won't take but a minute. But when we come back, y'all, we'll have the spinach and the potatoes ready to go with this wonderful marinated New York strip steak with tarragon butter

Because it's all about steak in the city. Bet the steak's not here when they get back, though

Probably won't be. It won't be. Up next, my classic New York-style cheesecake

I'm in here in the kitchen with Bobby. Putting up with his shenanigans

Shenanigans? And, Bobby, you were right. When you told everybody a while ago

I usually am, but what was it? When you told everybody that by the time we got our potatoes

I knew I was right about that. No steak left. We got no steak

So now we got spinach and potatoes. We have eaten every bite of our spinach

I'm going someplace else to eat. Oh, my goodness. But that steak was so good, I couldn't stop

You know what, though? I didn't taste the thing. All right, now, for our homestyle fries, all I've done is fry them off

I sprinkled them with our house seasoning. It's got our salt, our pepper, and our garlic

Want some spinach? You're going to want a lot of it. I do want some spinach

And there's you some potatoes. Okay, thanks. I can honestly say this is a meal I've never had

Potatoes and spinach Alright Dig in, tell me what you think Mmm, that's good

Golly, mama I know I'm glad I don't know how to make that

Mmm, you can eat as much of that, son, as you want to Mmm, on the treadmill

Mmm, and the potatoes Mmm Well, let's move on because we've got to have a dessert

Okay. So I'm going to make us a cheesecake. I've got three blocks of cream cheese that I've brought to room temperature

Now, if you'd just start beating those up, please, son. I'm going to talk about our crust

All right. Our crust is very simple. One cup of gram cracker crumbs, a fourth of a cup of sugar

seven tablespoons of melted butter. Just mix those ingredients together. Pat them in the bottom of an 8-inch springform pan

Put it in the oven at 350 and bake it for 8 minutes

Pull it out and let it cool. So, the cream cheese is looking good, son

I'm going to measure up one cup of sugar. Now, if you just beat that until it's fluffy

All right. I'm going to add about a teaspoon of vanilla. Now, you can use another flavoring if you like almond or any kind of flavoring, but I like the vanilla

Mm-hmm. All right. It smells nice. So, doesn't it smell nice? It does

And see how creamy it's getting. All right, so we've got three eggs that need to go in

So, I'm breaking those one at a time into our bowl. A lot of people don't know why I only want egg at a time

Because you want to check your egg out, son. And, you know, sometimes they can have specks of blood in them

Or sometimes they just... Forget ass. Okay You just want to check them and make sure they good All right So our last egg goes in

All right. Is this done? Is that everything? It's ready. Great. Perfect

So we're just going to pour our batter into our crust that we've baked off

Bobby, it looks beautiful. It does look beautiful. Like silk. If you're worrying about your cheesecake kind of cracking on you on top

you might want to try cooking it in a water bath. Set this inside of a dish that's filled with hot water

It allows the direct heat going straight to the pan. It's got to come through the water first

But make sure you seal up that springform pan with tinfoil because you don't want any water seeping into your batter and messing it up

Let's put that sucker in the oven. So we're going to put this on a sheet pan in the oven

The oven has been preheated to 350 degrees. We're going to bake it for 45 minutes, take it out

and then we're going to let it chill for about eight hours in the fridge

All right, we're going to make a glaze for this cheesecake. Okay, so if you would go ahead and get our butter melting

when we come back, that'll be all ready. Okay. All right, you can turn that on. Okay

Got it. Okay. When we come back, we're going to finish up that chocolate glaze

and it's going to be yummy. Hey, y'all, welcome back. We're finishing up our steakhouse meal today with a yummy cheesecake

We've taken it out of the oven. We've chilled it. And we're going to put a chocolate topping on it now

I got a half a stick of butter that Bobby melted for me here in the boiler

Now he's cutting up two ounces of a semi-sweet chocolate for us

Drop that chocolate in there, son. Ooh-hoo. I'm gonna measure out half a cup

of heavy cream. And if you would measure us out, three-fourths a cup of sugar, please

A pinch of salt, Bobby. And about a fourth of a cup of cocoa

Now, we're gonna let this sauce cook for about two minutes. And, Bobby, if you would get the cheesecake

Okay. While this is cooking, that cheesecake looks fabulous. And you see ours didn't crack at all

All right, you want to continue beating that, and I'm just going to pour that cherry juice off of there

And I'll just dump them right into our measuring cup. All right, now you can taste the hot fudge sauce

Oh, I did already. It was very, very good. Well, try it with a cherry pumpkin

All right. All right, a little bit of vanilla

All right, stir that in. See how that alcohol, even though I'd cut the eye off

it started bubbling. That was that alcohol reacting to that heat. All right

That brings back memories to taste of that stuff. All right, so here we go, son

We're just gonna drizzle that chocolate all over that cheesecake. Are you drooling

A little bit. I know I'm drooling. Looks great. So, I know you're ready

You know what? Oh, God, that's good. Very good

Look at that. That looks great. If you're going to put that on my plate, I'm going to take it

Here. A little powdered sugar. Strawberry. Strawberry. A few raspberries. I'll get more chocolate

Beautiful. There you go, sonny boy. Dig in. Thanks, Mom. Is it good, son

It's unreal. That is a homemade cheesecake. Right? Golly. We don't need to go to the steakhouse

I'm not going anywhere. We got it right here in our kitchen, y'all

You know, what can I say? But we love y'all and we send you best dishes along with that love from our kitchen to yours

Bye, y'all. Bye, y'all