Are steaks a favorite at your house? I know my family would enjoy eating steaks everyday, but I know & they know it’s not going to happen.
Cooking steaks is something that one can always learn more about and share with others.
And, learning different ways to prepare delicious steaks can be one of the best things you will ever do to improve your cooking skills.
So, if you are searching for a new ways to cook steak, you’ll love this What’s Cooking with Paula Deen video.
After watching this video and trying these different ways to cook steak, you will thank Paula for sharing her steak recipes and giving you information that can enhance your cooking skills.
By the way, I transcribed the video for you just in case you had rather read than listen!
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.
Steak 3 Ways – What’s Cooking with Paula Deen Video
Hey y’all! You’ve just tuned in to What’s Cooking with Paula Deen. And, I just wanted to share how to make an incredible steak . So, I’m gonna show you some scenes from positively Paula where we did steaks three ways. Now, you know there’s a lot of ways to do things, but I want to show y’all this and tell me what you think about it.
Today’s show is all about options, which we all need, and to break the monotony they’re fun to do. You know my team and I are constantly looking to see what other people are doing.
Well. we came up on this new way to cook steak and I found it to be very very interesting.You know how I get teased all the time because I love bacon and I love butter and you know, all the condiments.
Mouth-Watering Fillet & Bacon!
Well, we’ve got a couple of beautiful fillets here and we are gonna cook them on a bacon basket that we’ve latticed. So, I’m starting with four pieces of bacon that we’re gonna pick up and lay this strip of bacon down, lay that back over it and then pick up these two, lay these right here.
Now, you just go back and forth until you’ve got your latticed bacon pie jail, but the tricky part is transferring it to your baking sheet These are beautiful filet Mignon y’all that um are gonna be delicious. Scoot that down a little because we got one more steak to put on this pan.
Sweet & Sour Ribeye W/ Mushrooms!
The next steak we’re gonna do is this gorgeous ribeye and this is gonna be a sweet and sour ribeye. So,I’ve got a bowl here that has sugar salt and pepper mixed together. I’m just gonna cook this good and the sugar is gonna help this state caramelize.
Now, it’s gonna go on the rack like I said 200 degree oven. We’ve got our filet mignon that’s just gonna be bathing in a little bacon fat. Then we’ve got our sugar coated ribeye and we have a fabulous like sweet-and-sour sauce to go on it.
After it’s done cooking we’re gonna throw them in the oven and when they reach 120 or 125 we’re gonna take them out and let them rest. I’ve got a bunch of good stuff back here to go along with these steaks.
I’ve got portobello mushrooms,caramelized onion and I’ve cooked a bullion baked onion in here that is so good with a steak.
So the oven is set for 200 and notice that I put those steaks on a baking rack so the bacon grease can actually drip down and our steak won’t be sitting in the bacon renderings.
And, another thing that I always like to do and that’s to sit steaks out on the counter and bring them to room temperature. So, when we come back I’m gonna take this beautiful strip steak and I’m gonna cook it and I’m gonna make an open-faced New York Strip sandwich.
Options to Keep You Out of a Rut!
Remember, today’s show is all about options and I’ll be the first to admit I get in ruts where I do the same way every time, but I do like playing around and that’s the fun part of savory cooking.
You know you really don’t have to have a recipe, you can experiment and make all your dishes come alive in different ways. So, we’re kind of doing this just like backwards.
Now, we’ve cooked them low and slow and then when we take them out and let them rest. I told you earlier that’s the great part of cooking your steaks this way because you can do all this earlier in the day and they can sit and rest, you know for a few hours.
So, when your guests come all you have to do is take those steaks that’s been resting and just throw them on the grill and heat them at the last second.
Nothing Like a Sizzling New York Strip!
This steak is our New York Strip, so I’m gonna salt and pepper this and then I’m gonna do what I used to do in the restaurant at night.
I would do a mustard rubbed catfish and they was so good and I’m using a Dijon mustard not a regular mustard, although I think with those catfish that I used to cook I used just a yellow mustard but, I can’t remember since it’s been a long time.
So, I’m just gonna put a little coating on and rub that in and then I’ve got my griddle behind me over here on the stove and I’ve got it piping hot
Then I’m gonna put our Krusty’s in the oven because remember I told you I was gonna make you an open-faced New York Strip sandwich.
These should be ready about the same time and this is just a good bread that we brushed with olive oil and a little salt. We’re gonna let those brown, so you can see our griddle is smoking.
So, I’m gonna go ahead and get our steak on, whoa hear that sizzle. In a few minute, I’m gonna take that steak and turn it this away so our marks on our steak looks like that bacon that I latticed.
Everyone’s Favorite – The Ribeye!
Ribeye has always been mine and Michael’s favorite steak, especially that cowboy rib eye that’s got the long bone in it
If Michael and I are in a restaurant off somewhere we’ll just order one of those for the two of us and he gets the meat and I get the bone because the bone is my very favorite part.
Now you see the grill marks and I’m gonna turn that steak this away and then I’m gonna have that pretty basket weave pattern on that steak and that’s the way they do it in the restaurant.
If you like that kind of presentation we’ll be right back. I can’t tell you right now because I’ve told y’all so many times there’s no kitchen person here.
It’s just me and this small little team and we have never cooked this before so I can’t tell you exactly how long those steaks are gonna take in the oven until I’m done.
Michael and I eat our steak medium-rare and this is a perfect medium-rare alright so I told you earlier today’s show is all about options and these are some different options to how to cook your next steak and I’m cooking steak three ways.
Lunch Time – New York Strip Sandwich!
I’m fixing to make you an open-faced New York Strip sandwich out of this beautiful strip. So, I need to cut that little grisly part off and Gus you don’t mind do you buddy,your mama’s not a good aim.
I told you earlier that I had some caramelized onions and some portabella so, I’m gonna use our caramelized onions on our open-faced sandwich and I’m just gonna put those onions right on that crostini. I love caramelized onions and to do a caramelized onion right give yourself 45 minutes.
Now, I’m gonna add our beef and this is definitely a sandwich that you have to eat with a knife and fork
Next, I’m gonna top it with arugula I love love love arugula it has a peppery taste and so much flavor, a little bit of lettuce And, here I’ve got a horseradish sauce just like you would eat with your prime rib.
I taste the garlic coming up under that crostini in the horseradish sauce in that peppery flavor from the arugula. We got our whole meal right here on this crostini and we gotta have our vegetables and our carbs.
if you cooked steaks the night before and had some leftover they’d be a great way to use leftover steak.
I’m gonna put this aside for a minute and then when we come back I’m gonna finish up that Asian rib eye and remember those fillets are sitting in there in that oven on a basket-weave crust of bacon.
We’ve got these steaks to 120 degrees and I want to look at the clock and it was exactly one hour and four minutes that it took to get these to 120.
So, I’ve got my griddle nice and hot back here. Now, this is our Asian steak and remember we coated this with sugar and salt and pepper so all we have to do now is just brown these.
And it’s not gonna take long, as I was telling y’all earlier that when you get to this point you could sit these here for two or three hours and it would be fine.
And, right before you’re ready to serve your guests,you can just throw them on the griddle.
Rare, Medium or Well-Done?
Now, I want to show you all a little trick that I use to figure out the temperature of my steak. If you’ll make a loose fist and feel right here on the fatty part of your hand, a rare steak feels just like.
Now, I’m gonna tighten it a little bit and that feels like a medium-rare steak. Now, tighten it a little bit more and that’s what a medium steak feels like. I’m gonna make a real hard fist and that’s what a brilliant well-done steak feels like.
Alright, I got my portabellas here and these are my filet Mignon and I’m bringing those on up. But, don’t sit them on my basket-weave bacon face because it’s going on a bed of noodles. It’s kind of like a fancy ramen noodle, you add a little water and throw it in the microwave and cook.
We thought that would be real good nestled on those hot noodles. On the fillets are going to put a little brown butter that we seasoned up with time.
Yes, every good steak needs a little butter so pour it on right. Now, the noodles are ready to go along with my potato which I eat with butter and sour cream.
Asian Steak & Noodles!
Now let’s finish up our other option which is the Asian steak which we’ve got sitting on our noodles. We are gonna put our portobello mushrooms on this This steak is asian-inspired so I’m gonna put this wonderful sauce on it. These three steaks were seasoned and put in the oven.
This Asian steak is coated with sugar salt and pepper and these were just salt and pepper but look what they’re sitting, a basket weave a bacon.I cook the the Vidalia onion in the oven with the beef bouillon.
A baked potato that’s delicious! just put it on the grill and cook, then let them sit for a minute. Then, put them in a 200 degree oven and it took one hour and four to five minutes for them to reach 100 120.
Then, you can let them sit and rest for two or three hours. So the thing about the way we cook these steaks shown, instead of it being kind of charred on the edge and red in the center, it’s kind of the same color all the way throughout.
Like I said, today’s show was all about options. And, you know there’s so many ways to do things, but we get in that rut where we do it the same way over and over. I hope that y’all will try some of these different ways to prepare a steak.
I promise you you won’t be disappointed.
So until next time y’al!l
NY Strip Sandwich
- 2 12-14oz. NY Strip Steak (trimmed)
- Dijon Mustard
- Kosher Salt, Fresh Cracked Pepper
- Olive Oil
- 2-4 Garlic Cloves
- 1 Medium Yellow Onion (caramelized)
- 6 large pieces of French Bread
- 1/2 cup baby Arugula
- 8 oz. Sour Cream
- 2 tbsp. Prepared Horseradish
- 1/2 tsp Seasoning Salt
- Red Wine Vinegar
- Bring steak to room temperature.
- Caramelize your onion with salt and sugar.
- Using a brush, coat your bread slices with olive oil and
add a pinch of kosher salt.
- Cook in a 300° oven until lightly brown and firm.
- Remove and rub garlic over the surface.
- Mix sour cream, horseradish, seasoning salt, and vinegar and refrigerate.
- Rub the steaks with Dijon mustard and then coat with Salt and pepper. Heat a cast iron skillet or griddle to medium high.
- Cook to medium rare (about 4-5 minutes per side). Let your steak rest for 10 minutes. Slice steaks in strips.
- Add onions to your bread slices, then add the steak and top with arugula. Finish with your horseradish sauce!
Perfect Fillet Mignon
- 2 10-12oz. Fillets
- 8 Strips of cold slab bacon
- 1 tsp sugar
- 1 tbsp. salt
- 1 tsp pepper
- 3 sprigs fresh thyme
- 1/2 stick of salted butter
- Bring fillets to room temperature.
- Cut the bacon in half and weave into a lattice bed to cook your steaks on.
Transfer the bacon to a raised cooking surface over a cookie sheet.
- Melt your butter over very low heat and add the thyme sprigs.
- Let cook for 10-15 minutes.
Mix sugar, salt and pepper and coat both fillets. Put the fillets on the bacon and cook at 200° for 50-70 minutes until the internal temperature reaches 120°.
- Remove from your oven and let rest for at least 15 minutes. Put the bacon back in the oven and continue cooking until lightly brown.
- Transfer to a hot cast-iron surface and cook until brown. (1-3 minutes per side). Drizzle the thyme butter mixture over the fillets before serving on your bed of bacon.
Sweet and Sour Rib-Eye:
- 2 12-16oz Rib-Eye’s
- 1 tsp sugar
- 1 tbsp. salt
- 1 tsp pepper
- 8 oz. Portabella Mushrooms
- 1 tbsp. Soy Sauce
- 1tsp Sesame Oil
- 1 tsp Rice Wine Vinegar
- 1/2 tsp corn starch
- 1 package of Asian Noodles (microwave style)
- 1/4 cup chopped scallion tops
- Bring steaks to room temperature.
- Brown mushrooms in butter and a little soy sauce and light salt and pepper.
- Mix soy sauce, sesame oil,vinegar and cornstarch in a small pot and cook until slightly thickened.
- Mix sugar, salt and pepper and coat both Rib-Eye’s.
- Transfer to a raised cooking surface over a cookie sheet and cook at 200° for 50-70 minutes until the internal temperature reaches 120°.
- Remove from your oven and let rest for at least 15 minutes.
- Transfer to a hot cast-iron surface and cook until brown. (1-3 minutes per side).
- Cook your noodles and spread out on to 2 large plates.
- Reheat your soy sauce mixture.
- Add Rib-Eye to each plate of noodles and top with the mushrooms and onions.
- Finish with the sauce and fresh scallions.
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