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How to Make Grilled New York Strip Steak

Making Cognac Butter for the Strip Steaks

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Bryan Davis, Rob Carson
www.bryanskitchen.com  
 

I graduated with honors from L'Academie DeCuisine's professional program in Gaithersburg, MD.  After my graduation from culinary school I began to develope my own unique style working at the nationally acclaimed Old Ebbitt Grill and Red Sage restaurants in Washington, D.C. For the last seven years, I have been providing unparalleled value as a personal chef and caterer for an array of clients in the Washington metropolitan area. As demand for my services grew I began to rent space in commercial kitchens. In 2005, realizing that I wanted to teach as well as prepare food for my clients, I purchased Ronaldo's of Potomac, a cooking school in the Kentlands to expand my offerings and to share my love of good food. While I still love the challenge of catering, I now offer cooking classes and supper clubs. As a small business owner I have never lost sight of the personal touch that all of my clients want and deserve.  I rarely provide services to more than one or two events per day in order to provide the individualized service for each and every event.  All of my food is prepared fresh at Chef Bryan's Kitchen using only the finest ingredients.  Fueled by my love for food and the opportunity to share that love in so many ways.

Making Cognac Butter for the Strip Steaks

In this video Chef Bryan Davis walks you through the process of making New York Strip Steak.

This expert: 196,463 views

This series: 29,110 views

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Steak

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Strip

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Grill

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Season

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Courvoisier

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Butter

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Cognac

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Oven

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Making Cognac Butter for the Strip Steaks

Ingredients

New York strip steak
Chives
2 tablespoons of parsley
1 tablespoon of sage and thyme
Green onion
Salt
Pepper
Olive oil and vegetable oil blend
1 pound of butter
1 tablespoon of cognac

Instructions

1. Sprinkle oil on the steak and season with salt and pepper. Cook the steak for 2-4 minutes on each side on the grill. Finish them in the oven for 8-10 minutes at 425 degrees.


2. To make the cognac butter, cut a pound of butter into smaller pieces. Place it in a mixer and add sage and thyme, parsley, green onion, salt and pepper. Mix it all together until it is nice and soft. Add cognac and mix again.


3. Plate the steak and add the cognac butter and chives on top. Serve.

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