22 INGREDIENTS • 15 STEPS • 1HR 45MINS

New York Strip, Salt & Pepper Squid, Bacon Fat Potatoes

Name: New York Strip, Salt & Pepper Squid, Bacon Fat Potatoes
Total time: PT6300.0S
Yield: 2
Ingredients: 10 ounce New York Strip Steak; to taste Salt; to taste Ground Black Pepper; to taste Olive Oil; 4 slice Smoked Bacon; as needed Grapeseed Oil; 1 handful Baby Potato; 1 Shallot; 2 sprig Fresh Thyme; 2 cup Beef Stock; 1 tablespoon Butter; 5 Baby Carrots; 1 cup Chicken Stock; 1 tablespoon Butter; 1 pinch Granulated Sugar; 1 pinch Salt; 4 Baby Squid; as needed All-Purpose Flour; as needed Canola Oil; to taste Salt; to taste Ground Black Pepper; to taste Fennel Leaves

Indulge in a sumptuous New York Strip steak paired with crispy salt and pepper squid and decadent bacon-fat potatoes, each giving a variety of textures and flavor.

Love This Recipe?

Indulge in a sumptuous New York Strip steak paired with crispy salt and pepper squid and decadent bacon-fat potatoes, each giving a variety of textures and flavor.

Next Level Chef

Chefs face unique cooking challenges in a culinary gauntlet to be the food world's newest superstar. Stream entire seasons on Hulu.

1HR 45MINS

Total Time

Ingredients

Servings

us / metric

Steak

10 oz

New York Strip Steak

to taste

Salt

to taste

Ground Black Pepper

to taste

Olive Oil

Potatoes

4 slices

Smoked Bacon

as needed

Grapeseed Oil

1 handful

Baby Potato

Sauce

Shallot, roughly chopped

2 sprigs

Fresh Thyme

2 cups

Beef Stock

1 Tbsp

Butter

Carrots

Baby Carrots, trimmed

purple and orange

1 cup

Chicken Stock

1 Tbsp

Butter

1 pinch

Granulated Sugar

1 pinch

Salt

Squid

Baby Squids

cleaned

as needed

All-Purpose Flour

for dusting

as needed

Canola Oil

for deep frying

to taste

Salt

to taste

Ground Black Pepper

Garnish

to taste

Fennel Leaves

Love This Recipe?

Next Level Chef

Chefs face unique cooking challenges in a culinary gauntlet to be the food world's newest superstar. Stream entire seasons on Hulu.

Cooking Instructions

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step 1

Cook the steak: Temper the New York Strip Steak (10 oz) for 1 hour before cooking. Season generously with Salt (to taste) and Ground Black Pepper (to taste).

step 2

Heat a cast iron skillet over a high heat and add Olive Oil (to taste).

step 3

Place the steak in the pan and cook for 3-4 minutes on each side so a crust forms. Remove from the heat and set aside to rest.

step 4

Cook potatoes: Roughly chop the Smoked Bacon (4 slices) and cook gently in a little Grapeseed Oil (as needed) until crisp.

step 5

Remove the bacon, set aside and reserve the fat.

step 6

Boil the Baby Potato (1 handful) until tender, drain and slice into discs. Leave to cool slightly, then fry in the bacon fat until golden and crisp.

step 7

For the carrots: Put the carrots into a pan with the Chicken Stock (1 cup), Butter (1 Tbsp), and Granulated Sugar (1 pinch).

step 8

Bring the Baby Carrots (5) to a boil then simmer until tender. Season with a pinch of Salt (1 pinch).

step 9

For the sauce: Fry the Shallot (1) and Fresh Thyme (2 sprigs) for 3-4 minutes until soft.

step 10

Pour in the Beef Stock (2 cups), bring to the boil and reduce by half.

step 11

Strain into a clean pan and whisk in the Butter (1 Tbsp).

step 12

For the squid: Toss the Baby Squids (4) in seasoned All-Purpose Flour (as needed) then shake off the excess.

step 13

Fry in Canola Oil (as needed) at 350°F for 1-2 minutes until crispy.

step 14

Remove from the fryer oil and season with Salt (to taste) and Ground Black Pepper (to taste).

step 15

Assembly: Slice the steak and top with the crispy squid. Plate with the potatoes, carrots, and sauce and garnish with the Fennel Leaves (to taste).

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