Tyler Florence's New York Strip Steak with Brandied Mushrooms _ Tyler's Ultimate _ Food Network

The Ultimate Bistro Steak: A French Classic with Flair

When it comes to classic French cooking, there's one dish that stands out above the rest: the humble Bistro steak. But don't let its simplicity fool you - this dish is a masterclass in flavor and technique. In this article, we'll explore the art of cooking the perfect Bistro steak, from selecting the right cuts of meat to adding those final touches that elevate it to new heights.

Four Beautiful Steaks

The foundation of any great Bistro steak is, of course, the quality of the ingredients. Here, our chef has selected four beautiful steaks, each one expertly seasoned with cracked black pepper. The pepper adds a subtle kick and depth to the dish, while also enhancing the natural flavor of the meat.

Letting the Steaks Rest

Before cooking, it's essential to let the steaks rest. This allows the meat to relax and redistribute its juices, resulting in a more even cook. Our chef has carefully placed the steaks on a plate, where they'll remain until the moment of truth. As we wait, our senses are tantalized by the aroma of sizzling pan and simmering sauce.

The Power of Carry-Over Temperature

One of the most critical elements in cooking the perfect Bistro steak is the concept of carry-over temperature. When meat is cooked to a certain internal temperature, it will continue to cook just a bit longer - this phenomenon is known as carry-over. In our case, the steaks are currently at medium-rare, but they'll be perfectly cooked if left to rest for just a moment or two.

Mushrooms Take Center Stage

As we wait for the steaks to rest, it's time to add some supporting actors to the dish - in this case, a pair of lovely mushrooms. Our chef has carefully sliced and prepared the oyster and chanterelle mushrooms, which will soon be sautéed in butter until caramelized and fragrant.

The Art of Deglazing

Next, our chef adds a touch of Brandy to the pan, where it's allowed to simmer for just a moment before being whisked away. This is known as deglazing - a technique used to loosen and extract all those lovely browned bits from the bottom of the pan. The result is a rich, flavorful sauce that elevates the dish to new heights.

Heavy Cream and Fresh Thyme

As we watch the Brandy cook down into a fragrant sauce, our chef adds a final flourish: a dollop of heavy cream infused with fresh thyme. This creamy, herby sauce is the crowning glory of our Bistro steak - it's the perfect accompaniment to our perfectly cooked meat.

The Final Touches

And now, the moment we've all been waiting for - taking a bite! As we sink our teeth into that tender, flavorful steak, the flavors explode on our palate. The pepper adds a subtle kick, while the mushrooms and sauce provide a rich, earthy depth. It's truly a taste of French cuisine at its finest.

A Lesson in Classic Cooking

So what can we take away from this dish? First and foremost, it's a lesson in simplicity: with just a few ingredients and a bit of technique, you can create something truly special. But it's also a reminder that sometimes the simplest dishes are the most complex - that's where the art of classic French cooking comes in.

Bringing Paris to Your Table

If you're feeling adventurous, why not try cooking this dish at home? With just a few ingredients and some basic cooking skills, you can create a Bistro steak that would make even the most seasoned chef proud. And if all else fails, remember - the art of classic French cooking is all about adding those final touches that elevate it to new heights. Bon appétit!

"WEBVTTKind: captionsLanguage: enwhat about steak above big thick strip steaks sauteed with black pepper wild mushrooms herbs Brandy and cream and I'm telling you it is off the chart now we're using New York strips which are also called strip steaks or shell steaks if you notice I pulled them from the back counter so pull them from the fridge this is a kind of an old restaurant technique but if you actually let steaks come to room temperature before you actually start to sear them all right they're gonna you're gonna get a really beautiful golden color on the outside instead of letting them Steam and stew so if you leave it at room temperature just to kind of warm up just a little bit all right before you put in the pan it's gonna make a big difference all right we'll flip them over all right we're gonna season the other side the steak appoi which means steak with pepper all right great all right then we're going to take a little bit of extra virgin olive oil and we're going to add it to our saute pans here and we get a nice little Shimmer a little bit of smoke over in good shape we're ready to go all right great I just love the smell of like grassy green olive oil when hence a hot saute pan it smells fruity and fresh it's really nice and we're just going to take our steaks okay we're gonna drop them in now you notice I'm sort of spreading out the cooking process between two saute pans because if you overcrowd the pan again you're going to start to steam instead of Sear if you've ever had the privilege to go to Paris it's one of the best culinary experiences you ever have the food's phenomenal the city's really beautiful and they call the city of lights for a reason because at night it's just so romantic and great this is going to be beautiful it smells phenomenal already now we're going to make a wild mushroom sauce to go with a steak appoi and I've got some really beautiful mushrooms here now they call them wild because they're not domestic button mushrooms and what we have here is some really beautiful chanterelles they almost taste like chestnuts they're very nutty earthy flavor to them and we also have oyster mushrooms it almost looks like a fresh oyster if you see that right isn't that great so you're gonna take these guys and then take a towel and just want to brush them off you never want to put them in water they're not going to saute very well they're going to really mushy really quick so give them a good brush we're going to take these oyster mushrooms and we're going to cut the fat stem off right at the very bottom and then we're just going to break them in little pieces and then the chanterelle mushrooms I think we're just going to leave whole I think they would look really beautiful in a very organic really natural so take these guys just kind of chop them up all right the steaks cook up really quick I'm sure we can probably give these guys a little flip right take a look at this it's the ultimate Bistro steak ready now that is a thing of beauty all right so we got four beautiful Bistro steaks and lots of cracked black pepper on top of them black pepper all right we're gonna take these guys off all right we're gonna let them rest now there's a great thing when your cooking steaks called carry over temperature right so these things are really piping hot all right they're medium rare right now I want them more of a medium temperature but they're still going to continue to cook all right now we're going to throw in the mushrooms again we've got great oyster mushrooms and chanterelle mushrooms that we just simply brushed off and we're gonna put into the pan we're gonna let them soak up all those really beautiful beef juices tell them soak up some of that grape flavor and they're gonna get the caramelized gonna taste delicious because when you talk about classic French cooking it's about taking very simple ingredients and give them one or two cooking steps and they're really phenomenal so I'm gonna wet them with a little bit of fresh olive oil and it's going to let them cook down to the thing for talking to me but telling me they're in good shape they're really happy right now they look really good all right so like a medium high temperature and just let the mushrooms go we don't want to sort of kind of jiggle them around too much because I actually want them to have some great contact time with the bottom of the pan all right okay so we've got a beautiful mushrooms here I'm gonna take our chopped up garlic all right and our fresh thyme and I'm going to add just a nice little sprinkle into both pans now this is perfect if you think about classic French cooking because the layer flavors as they go as they cook now if I added the garlic right at the very beginning it would probably burn by now but the mushrooms have developed a deep flavor and now we're going to stack up one more great taste really kind of give this saw some lift so those are cooking I'm gonna add just a little bit of olive oil to both these and also some salt because we haven't seasoned these guys yet either a little kosher salt on top a little fresh Cracked Pepper and just kind of let these guys just sort of simmer away for a second got some tongs I saw these around saute these around all right I'm gonna take the mushrooms just kind of pile them up okay and now if you can see in the bottom of this pan there's some really great sort of drippings from the steak and also from the mushrooms I'm gonna actually deglaze this with some Brandy I have a bottle of French Brandy all right this is like a little safety note I don't want this anywhere near the flame okay so when the Pan's nice and hot all right it's almost there all right we're going to take the pan away from the heat okay away from the flame we're going to take the bottle we're gonna go over here in the corner I'm at about a half a cup of Brandy see how hot this is okay all right I'm taking the flame here I'm gonna light it up okay now don't be afraid it's kind of cool when people come over to see you flame something like this it's gonna take about a second or two to kind of burn off and what we're gonna have left is a really sweet delicious almost caramelized grape flavor all right so while we got our Tower and fern over here in the corner now take a look at the Brandy here Brandy's cooked down to just basically a tablespoon of really intense flavor now to that I'm gonna add some heavy cream all right and we're gonna pull out that great flavor from the mushrooms all right everything else give it a little swirl and I'm gonna take that pour it right on top okay that's going to cook down it's going to simmer and they've got a great wild mushroom sauce which is going to go on top of the steak all right grab myself a little spoon here all right delicious wild mushrooms that we deglazed with Brandy and some cream we've got some fresh thyme in there it's going to go right on top and this is delicious I'm telling you one of the best meals you'll ever have when you garnish it up with some fresh thyme all right and that is how they have dinner in a very comfortable setting in the City of Lights so if you can't go to Paris you can bring pears to you by trying this recipe because it's really delicious I'm promising you'll love it and I take a big bite of that got some steak with some peppercorns I've got a little bit of mushrooms on top I've been thinking about this all day sensationalwhat about steak above big thick strip steaks sauteed with black pepper wild mushrooms herbs Brandy and cream and I'm telling you it is off the chart now we're using New York strips which are also called strip steaks or shell steaks if you notice I pulled them from the back counter so pull them from the fridge this is a kind of an old restaurant technique but if you actually let steaks come to room temperature before you actually start to sear them all right they're gonna you're gonna get a really beautiful golden color on the outside instead of letting them Steam and stew so if you leave it at room temperature just to kind of warm up just a little bit all right before you put in the pan it's gonna make a big difference all right we'll flip them over all right we're gonna season the other side the steak appoi which means steak with pepper all right great all right then we're going to take a little bit of extra virgin olive oil and we're going to add it to our saute pans here and we get a nice little Shimmer a little bit of smoke over in good shape we're ready to go all right great I just love the smell of like grassy green olive oil when hence a hot saute pan it smells fruity and fresh it's really nice and we're just going to take our steaks okay we're gonna drop them in now you notice I'm sort of spreading out the cooking process between two saute pans because if you overcrowd the pan again you're going to start to steam instead of Sear if you've ever had the privilege to go to Paris it's one of the best culinary experiences you ever have the food's phenomenal the city's really beautiful and they call the city of lights for a reason because at night it's just so romantic and great this is going to be beautiful it smells phenomenal already now we're going to make a wild mushroom sauce to go with a steak appoi and I've got some really beautiful mushrooms here now they call them wild because they're not domestic button mushrooms and what we have here is some really beautiful chanterelles they almost taste like chestnuts they're very nutty earthy flavor to them and we also have oyster mushrooms it almost looks like a fresh oyster if you see that right isn't that great so you're gonna take these guys and then take a towel and just want to brush them off you never want to put them in water they're not going to saute very well they're going to really mushy really quick so give them a good brush we're going to take these oyster mushrooms and we're going to cut the fat stem off right at the very bottom and then we're just going to break them in little pieces and then the chanterelle mushrooms I think we're just going to leave whole I think they would look really beautiful in a very organic really natural so take these guys just kind of chop them up all right the steaks cook up really quick I'm sure we can probably give these guys a little flip right take a look at this it's the ultimate Bistro steak ready now that is a thing of beauty all right so we got four beautiful Bistro steaks and lots of cracked black pepper on top of them black pepper all right we're gonna take these guys off all right we're gonna let them rest now there's a great thing when your cooking steaks called carry over temperature right so these things are really piping hot all right they're medium rare right now I want them more of a medium temperature but they're still going to continue to cook all right now we're going to throw in the mushrooms again we've got great oyster mushrooms and chanterelle mushrooms that we just simply brushed off and we're gonna put into the pan we're gonna let them soak up all those really beautiful beef juices tell them soak up some of that grape flavor and they're gonna get the caramelized gonna taste delicious because when you talk about classic French cooking it's about taking very simple ingredients and give them one or two cooking steps and they're really phenomenal so I'm gonna wet them with a little bit of fresh olive oil and it's going to let them cook down to the thing for talking to me but telling me they're in good shape they're really happy right now they look really good all right so like a medium high temperature and just let the mushrooms go we don't want to sort of kind of jiggle them around too much because I actually want them to have some great contact time with the bottom of the pan all right okay so we've got a beautiful mushrooms here I'm gonna take our chopped up garlic all right and our fresh thyme and I'm going to add just a nice little sprinkle into both pans now this is perfect if you think about classic French cooking because the layer flavors as they go as they cook now if I added the garlic right at the very beginning it would probably burn by now but the mushrooms have developed a deep flavor and now we're going to stack up one more great taste really kind of give this saw some lift so those are cooking I'm gonna add just a little bit of olive oil to both these and also some salt because we haven't seasoned these guys yet either a little kosher salt on top a little fresh Cracked Pepper and just kind of let these guys just sort of simmer away for a second got some tongs I saw these around saute these around all right I'm gonna take the mushrooms just kind of pile them up okay and now if you can see in the bottom of this pan there's some really great sort of drippings from the steak and also from the mushrooms I'm gonna actually deglaze this with some Brandy I have a bottle of French Brandy all right this is like a little safety note I don't want this anywhere near the flame okay so when the Pan's nice and hot all right it's almost there all right we're going to take the pan away from the heat okay away from the flame we're going to take the bottle we're gonna go over here in the corner I'm at about a half a cup of Brandy see how hot this is okay all right I'm taking the flame here I'm gonna light it up okay now don't be afraid it's kind of cool when people come over to see you flame something like this it's gonna take about a second or two to kind of burn off and what we're gonna have left is a really sweet delicious almost caramelized grape flavor all right so while we got our Tower and fern over here in the corner now take a look at the Brandy here Brandy's cooked down to just basically a tablespoon of really intense flavor now to that I'm gonna add some heavy cream all right and we're gonna pull out that great flavor from the mushrooms all right everything else give it a little swirl and I'm gonna take that pour it right on top okay that's going to cook down it's going to simmer and they've got a great wild mushroom sauce which is going to go on top of the steak all right grab myself a little spoon here all right delicious wild mushrooms that we deglazed with Brandy and some cream we've got some fresh thyme in there it's going to go right on top and this is delicious I'm telling you one of the best meals you'll ever have when you garnish it up with some fresh thyme all right and that is how they have dinner in a very comfortable setting in the City of Lights so if you can't go to Paris you can bring pears to you by trying this recipe because it's really delicious I'm promising you'll love it and I take a big bite of that got some steak with some peppercorns I've got a little bit of mushrooms on top I've been thinking about this all day sensational\n"