Chef Daniel’s Blackened New York Steak
Blackened New York Steak with shallot-herb butter and a Sherry wine pan sauce. Twice baked - bacon fat potatoes with Parmesan cheese and sour cream:
Full cooking tutorial after recipe.
2 New York Steaks
Blackening Rub:
Ingredients:
2 TBLS smoked Paprika
1TBLS cayenne powder
1 TBLS onion powder
1tsp each: garlic, pepper, salt
1/2 tsp each: dry thyme, oregano, basil
Directions
Mix together and rub all over New York Steaks.
New York Steaks
Ingredients
2 Charolais NY Steaks
Generously rub steaks with blackening rub.
Directions
Cook in cast Iron Pan until desired doneness- you can grill your steaks as well. But cooking the steaks in the pan adds to the flavor of the pan sauce.
Shallot Herb Butter
Ingredients
2 sticks of butter
2 shallots minced
1 TBLS butter for cooking
1 sprig ea: fresh rosemary, thyme, oregano
1 lemon, juice and zest.
Directions
In a small saute pan, saute shallot and chopped herbs in a small amount of butter (1 tablespoon) Sweat for only 2 minutes over low medium heat. Cool for 10 minutes Using a hand or standing mixer combine all ingredients and mix thoroughly
Pan Sauce
Ingredients
1 TBLS Olive Oil
1 shallot minced
3 cloves garlic minced.
1/2 cup Sherry wine
1/4 cup cream
1 TBLS cold butter
1 lemon zest and 1/2 of lemon- juiced
1 TBLS chopped parsely
Directions
In the pan used to blacken your steak. Remove steak and add in olive oil. Over medium heat, saute shallot and garlic for 2 minutes Add in Sherry and reduce by half Add in cream and reduce until sauce consistency (coats the back of spoon) Off heat stir in cold butter, zest, juice and parsley Use immediately over steak
Bacon Fat twice baked potatoes
Ingredients
3 russet potatoes (size may differ and recipe will be adjusted accordingly)
½ pound bacon
1 stick butter
1 tablespoon salt
½ tea black pepper
1 cup grated Parmesan
1 bunch of scallions
1 tablespoon sour cream for garnish
Directions:
Bake potatoes, wrapped in foil for 45-60 minutes at 350 Test with a skewer to check for doneness. Meanwhile, chop bacon down and cook over medium heat until crispy, saving all bacon fat and cool to room temp.
In a medium mixing bowl add chopped butter into cubes, grated Parmesan, salt, pepper, chopped scallions and room temp bacon with all the fat.
Cut potatoes in half and gently scoop out the potato into the bowl. Trying not to damage the skin.
Mix all ingredients very well using a whisk, hand mixer or standing mixer Gently scoop mix back into potato skin and bake uncovered for 10-15 minutes at 350
Garnish with sour cream and additional salt and pepper if needed.