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Binging with Babish 6M Subscriber Special: Turf N' Turf from Parks & Recreation

Mar 11, 2020
What are you eating? I call this territory and territory, it's a 16 ounce ribeye and a 24 ounce porterhouse, also whiskey and a cigar. I'm going to consume all of this at the same time because I'm a free America, the cigarettes inside. sir well hey what's up guys welcome back to

binging

with

babish

where this week we're belatedly celebrating 6 million

subscriber

s with Parks and Rec grass and grass, but that's not all we're celebrating Why have I partnered again with omae's to provide you? for a chance to win a trip with me to New Zealand for the ultimate Lord of the Rings experience, head over to Omae dotcom slash

babish

or click the link in the video description below where you'll receive a $10 donation for a chance to win.
binging with babish 6m subscriber special turf n turf from parks recreation
On this trip donations will support action against hunger which will hopefully make up for the sins I am about to commit because today we will indulge in a 16 ounce ribeye and a 24 ounce steak which, if I may, completely honest I thought which was the same, it turns out that it is not like that here to my right to your left we have a t-bone that has the characteristic New York strip just to my left to your right of the T-shaped bone but just to my right you to the left of the bone an almost non-existent filet mignon because the ribeyes are cut closer to the front of the cow, unlike the porterhouse which is cut towards the center or the back of the cow where the loin is much larger, but yes you go too deep, you'll start getting a piece of top sirloin that sticks up your ass on your New York Strip and carries with it a piece of inedible tendon.
binging with babish 6m subscriber special turf n turf from parks recreation

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It's much tougher than the New York Strip and you end up paying more for less, so ask your butcher. I'm going to give you a center cut steak that will give you the most bang for your buck, so today I'm going to cook the guy on my left and your right, but enough about them stroking the meat with my fingers, let's cook things first. . We have to do as J Kenji Lopez orders and alternately salt and rest our meat so that it is placed on a rack set on a rimmed baking sheet and covered with a generous pinch of kosher salts and then let it rest at room temperature. for at least an hour, if you really want to go crazy, leave them uncovered in the refrigerator overnight, which will give you an extremely dry exterior and more seasoned meat.
binging with babish 6m subscriber special turf n turf from parks recreation
Now the only accessory Swanson seems to be eating his steaks with is a fluffy pile of yellowish mashed potatoes to me that means Yukon we're going to peel and cut into equal sized pieces cover with cold water bring to a boil and cook for a few 20 minutes or until they are completely tender and a paring knife cuts through them as if they were not even there then we drain the potatoes, return them to the pot and return the pot to medium-low heat, cook and stir for about a minute , which will help eliminate excess moisture and give us a less sticky result. then add about 1/2 cup of half and half and maybe 5 tablespoons of high quality unsalted butter for the record, this is equivalent to about 3 pounds of Yukon Golds, now we'll mash them up for the most part. a chance to season generously with kosher salt and white pepper that way we don't end up with speckled potatoes, mash them all the way through, taste them for seasoning and consistency and there you have it, a very simple but very delicious mashed potatoes. which we will cover and keep warm until ready to serve because, as one clearly states, food is not the only thing consumed at this table, there are also cigars and whiskey whose exact make and model are not mentioned, but we know that The Favorite of Rum is Lagavulin 16, which tastes like a delicious tire fire, well yes, that will put a little hair on your chest, it is definitely Swanson's proper liquor, so with all our kind of garnishes ready to go, we are ready to prepare us some steaks.
binging with babish 6m subscriber special turf n turf from parks recreation
First, for the steak, we heat some vegetable oil in a heavy cast iron skillet over high heat for about five minutes until smoking. Then we dry our steak as much as humanly possible before poisoned Lee falls. We put it in our cast iron skillet, blasting it in the face with all the heat our stove can generate for about two minutes until a robust deep dark brown crust forms on the first side, but then we give it a turn to this type and repeat the process on the other. opposite side so I wanted to try preparing this bistecca alla Fiorentina style first.
I'm going to give the layer of fat some love before turning off the heat and placing the steak upright on its bone, the bone will protect the steaks from the heat of the pan and prevent them from cooking unevenly as we place them on oven at 450 degrees Fahrenheit, we want to reach an internal thickest point temperature of about 120 degrees Fahrenheit, long enough to tackle our ribeye this time. smoking a carbon steel skillet that doesn't retain heat as well as cast iron, but heats up much faster, making it perfect for a thinner snake like this, which we're just going to brown and butter according to the same procedures before hitting her. over high heat before turning, don't be discouraged if you don't have a very uniform crust, we'll fix it in the post, so to speak, first in demand are a few cloves of crushed garlic and a couple of sprigs of fresh rosemary. and thyme and then lots of high quality unsalted butter.
I'm going to use about five tablespoons once the butter melts, which should happen very, very quickly, we tip the pan over to the garlic and herbs and we can chop the steak. here it is from another angle for illustrative purposes and this will not only even out the color but will also give a deep flavor to our steak when it's done cooking. What is the thickest part of the steak clocks in at about a dollar twenty five Fahrenheit? I put it on a hot plate and dipped it one last time in all that Irby's garlic brown butter and that undeniably erotic phrase while we cook vertically the steak is coming out of the oven because it reached 120 degrees Fahrenheit internally.
Yes, I cheated and used a thermometer. The steak cost. like $100 and now, as I've said so emphatically over the years, we need to let these guys rest for at least 10 minutes before we dig into the ribeye I'm going to serve, hold the porterhouse, I'm going to cut the spit . style that involves removing the strip and filet mignon from the bone, cutting it and placing it in its original orientation. Peter Luger doesn't really criticize the method where they lightly cooked the steak, cut it on a plate like that and then throw the plate under a broiler, but I'm not trying to be too experimental today, so let's save that for another episode and there You got it, ladies and gentlemen, about a hundred and fifty dollars worth of premium dry-aged beef singing a delicate, distinctly American duet known as The Turf. and the grass, all that's left to do is smoke them if you have them, no, it's okay, my lawyer is informing me that it's not a very good idea, so I guess we'll save it for after dinner, you won't hear me complain because it's time. to delve into these perfectly cooked steaks and all I can tell you about a prime steak swimming in Irbid brown butter is who needs drugs, this is what it feels like to drink meat, like I can feel every red blood cell running through my veins The steak was excellent.
In fact, it's so excellent that I completely forgot I hadn't seasoned it with freshly ground pepper or big, crunchy flakes of Maldon salt or a generous drizzle of high-quality olive oil, all of which I recommend you do if you try this and One thing I discovered is that I'm not Ron Swanson. I can't finish this alone, so here's my best friend, lawyer and business partner Sawyer, on the boat. It seems he was anticipating this to help me ensure that not a single bite of this feast goes to waste. Also to make sure I live long enough to continue doing this program because in the end it was a celebration meal.
The channel recently reached 6 million

subscriber

s and reached 1 billion views. I just bought a house and it is 100% thanks to you. I'm so excited to show you the premiere of the new kitchen, brand new content on the channel and make the most of the ridiculously beautiful opportunities you've given me. Thank you all so much for watching and thank you for helping me get to 6 million subscribers and a big THANK YOU to Omae for helping me make up for some of the horrendous, leave me in this episode with an amazing Lord of the Rings experience in New Zealand for a good cause, not only will we explore New Zealand together, but you will also help me cook a second breakfast in the Shire, we will also tour Hobbiton and have a night feast in Matsumoto, we will tour the wet workshop where the costumes, armor and weapons were created. historical creatures, the rings.
We will also go to Tonga Reno National Park, where all the Mordor scenes were filmed in the movies, it will be a full seven days and six nights of The Lord of the Rings. To go to Omae's comm slash babish, we'll click the link in the video description below where a $10 donation will be made. Sign up for a chance to win this trip. Every donation supports action against hunger and its mission to end world hunger once again. That's Omae's communication bar, Babish. See you in Middle Earth.

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