Calling all carnivores!
When I tell you this is not just another steak recipe, you have to believe me. One sunny morning during the summer I was watching the Food Network and Tyler Florence was making his version of the ultimate steak. I was hooked the minute he covered the steaks with an egg white paste. A new and odd technique to me, I can't believe it took me months to actually try it. Not only was the entire piece perfectly medium rare, they were the most flavorful, juicy steaks I had ever tasted in my home. An absolute add-on must to your recipe collection.
- 2 (18 ounce) New York strip steaks (1 1/2 inches thick)
- Extra-virgin olive oil
- Ground black pepper
- 6 egg whites
- 3 cloves garlic, minced
- 2 bay leaves
- 3 sprigs fresh rosemary, leaves only
- 1/4 bunch flat-leaf parsley, leaves only
- 4 sprigs thyme, leaves only
- 3 steams fresh sage
- 3 cups (yes cups) kosher salt
Bring steaks out so they can come up to room temperature, drizzle with a little olive oil and a few turns of black pepper.
Put egg whites in a large mixing bowl and gently whisk until slightly foamy. Using a mortar and pestle (or food processor), add the garlic, bay leaves, rosemary, parsley, thyme and sage. Add to egg whites with salt and combine well until it holds together like a paste.
Take a large cast iron skillet (or 2 smaller ones) and set strip steaks in the center of the skillet and mold salt paste on top of and around the sides of the steak.
Bake in the hot oven for 15 minutes (internal temperature should reach 120 degrees F) then pull out and rest for 7 to 8 minutes. Crack shell open, remove steak, slice and serve! It is important to note that you do not eat the egg white mixture. Just scrape off shell.
Recipe courtesy of Tyler Florence
Episode#: TU0405
What Can I Get You Folks? - Eating Out for Thanksgiving
In Defense of Guy Fieri
'Top Chef Vegas' - And Then There Were Five
