Bistro-Style NY Strip Steak | Food Wishes

Hello, this is Chef John from foodwishes.com with bistro style steak.

That's right, I'm going to teach you how to cook a steak bistro style, which means pan seared and pan sauced. And if you only ever

enjoy your steaks grilled, this is going to be a game changer.

And by the way, this is not about a particular cut of steak, but rather a method for cooking it. And

my favorite cut to do this with is a nice thick New York strip, which is where we will start our adventure.

And what I'd like to do first is cut off the very thick membrane that's attached to the meat right where the fat cap was,

which is usually trimmed off, but not necessarily the thick membrane underneath.

So all we need to do is slide a knife right between that membrane and

the meat, which I'm doing with it facing up so you can see what I'm talking about.

But once we're in the right spot, we'll flip that over and simply make a flat cut, keeping our knife flat against the membrane. And

once we've gone that way, we can go back the other way.

And since that connective tissue is so tough, the edge of the knife will slide right against it. And

when you get to the end, you'll see you will have trimmed everything off and not lost really any meat at all. And that's it.

Once most of it's been removed, we can do a little bit of fine tuning and

trim some more off if we want, which is optional, as is this entire step.

But our steak is going to cook more evenly and be even more pleasurable to eat, so I almost always do this.

And then once our steak is trimmed, we'll go ahead and

season that on both sides very generously with a mixture of kosher salt.

And freshly ground black pepper.

And probably the biggest difference between a piece of meat cooked at home and one cooked in a restaurant, bistro, or otherwise,