How to Make Pan-Seared Strip Steaks and Beet Salad with Spiced Yogurt and Watercress

[@janedoe805]

My distaste for Beets goes back to my childhood... We’re talking over half a century ago! I’m definitely thinking, l’m going to give this Yogurt Beet Recipe a try. After all your tastebuds change as you get older so you never know! It really does look interesting and pretty tasty. ♥️👍🏼👏🏼👏🏼👏🏼

[@barcham]

I gave cooking steaks that way a shot when I first saw it done a few months ago, and I won't cook a steak any other way now, other than sous vide when I'm feeling lazy. It works great with any cut I've tried it with so far, from cheap inside round right up to expensive NY strips. It even works fine with my ancient cast iron skillet, which is as non-stick as my best T-fal pan. I do add some garlic powder to the pepper sometimes, and will often brown the sides by holding the steak with tongs, but that is the only modification.

[@MinhNguyen-wk5fr]

For those that wonder what knife she is using. It a Kramer damasmus knife. Look like it a carbon steel santoku knife.

[@travissimpson7061]

Dan's kitchen is a dream!!! I love à kitchen with a door. Lisa's kitchen shelves are to live for!!! I love open and airy spaces and her shelves are great.

[@way108]

Me too! Love a kitchen with a door. I can just open the door if the kitchen gets too hot without making the whole house hot during warm months.

[@jessemedrano4457]

So gross it’s way to raw.

[@travissimpson7061]

@@jessemedrano4457 if you're referring to the steak, you can cook it longer to your liking. I like my meats well done so a few minutes longer and a few flips more is all it takes to get to the doneness you like😊😊😊😊

[@tadghcr2175]

Thank you, Keith for the woodworking-kitchen tip! It’s a very awesome accessibility tool

[@WhiteSpatula]

You can’t beat a beet salad with roasted pistachios and lime. I’d have never thought to try that. Now I can’t wait to! -Phill, Las Vegas

[@DadsGetDubs]

I see Bridget flexing with the Zwilling Kramer Damascus knife =)

[@Cinco-da-mayo]

😂😂😂😂😂😂

[@rutheglinton1117]

I cook beetroot whole, skins on (you call them beets in the US) in the pressure cooker, 24-30 min depending on size. When cooked let cool until touchable, then slip the skins off in your fingers, easy. Put the beets onto the trivet and use 1 cup of water.

[@chha6439]

Now we got something worth looking at and watching intensely thank you.

[@kimberleegullbailey2547]

The beet salad!!! ❣❣❣ I love beets with goat cheese and local honey! This new beet salad, I'm definitely going to make!! 🥰😋 Much Thanks, from Southern Utah

[@freshenuf1]

Love the steak hack! So innovative. ATK videos are the best.

[@StefWriter]

I've been getting into beet salad, so I love seeing this recipe!

[@duckpwnd]

"You have people over that like them a little bit more well done" No, I don't. They have not been invited.

[@artistaloca4]

🤣🤣😅 I could only see the first statement of your comment on my phone and said to myself: "No, I don't." 🤣🤣😅 👍👍🤣

[@5610winston]

I've got a rib eye , not quite as thick as those. I'm gonna give it a go with a hasselback gold potato and some sauteed brussels sprouts.

[@geeezer9]

excellent salad

[@griviljava]

Great salad, Dan!!

[@chrisandersen5635]

I love beets, and I the greens too when I can get them at the farmers market. The steak looks fab to me. Thanks.

[@daviddavis6171]

the beet salad looks awesome!! Also,I am crushing out on Dan! haha!

[@SharpAssKnittingNeedles]

Right? He's such an attractive dude in every possible way!

[@tomgates316]

The AB method of cooking steaks. Tho he flips each minute, which works great if you have thinner steaks, pork chops, etc. Rather than oiling the pan, or dry cooking, brush the meat with the oil. Greatly reduces the amount needed and the mess of too much. Used this method for quite some time now. Steaks pan fried or grilled turn out great. Provides even heating (just short of rotisserie) and cooking to temp.

[@mynala110]

I would still need the butter, garlic, and herb to baste with for flavor

[@artistaloca4]

Yes!! Only thing I'd do to that steak is to sprinkle onion powder and frost with buttah, Baby!! 😋

[@99999me1]

I will have to try this splatter-free method.

[@msmarygardner]

Don’t you love it…they say here’s the recipe but then when you go to get it, they say you have to join to get it! I don’t get their books, magazines etc anymore.

[@artistaloca4]

You don't have to join anything; they're referring to either another video or the recipe in a description of another video, or just go to the website. Right?

[@msmarygardner]

Tigger …try it, go to the website & try to get the recipe.

[@artistaloca4]

@@msmarygardner 😮😶 Yeah- I'll do that in all my spare time... Seriously though, I feel disappointed that someone would do that. But I guess they are PBS, so gotta get funding somehow? Doesn't make sense to me; that's often an obstacle I face 🤣

[@msmarygardner]

Tigger …lol, they don’t get my funding. When they change “get the recipe” & you go to it & they actually HAVE it, then it will change things for the many people that frown on it.

[@Marss13z]

Somehow, cooking at home isn't as much fun as watching Bridget cook pretty much anything. Except for having dinner made. I mean. ATK has an excellent team.

[@Stlmgnolia]

u go girl with the dry brine!!!!!

[@kenmore01]

I would never use THAT much salt!

[@Stlmgnolia]

@@kenmore01 u need to watch Guga Foods on youtube you salt your steak(ny,ri,fm)overnight.when your ready to grill just add some pepper and granulated garlic

[@kenmore01]

@@Stlmgnolia Thanks! I do that when I can or think about it, but still on steaks that thick and salting both sides, I'd probably use about 1/4 tsp if that per side. Letting it soak in is great, but it makes it even saltier tasting.

[@truepeace3]

That steak and beet salad.....☺️😋

[@sunnyday5621]

The lime juice and seasonings need to be added to the hot beets after they are drained. The hot beet will absorb the flavors, instead of sitting on top.

[@ItsAlive111]

Would be nice to crisp the sides fat too

[@barcham]

Easy enough to do, simply hold the steak on edge with a set of tongs for a minute or two, or for a few seconds when you do your flip. If you end up with some accumulated juices in the pan after doing that, toss in a small piece of butter at the end to make a quick bit of pan sauce.

[@getoffmydarnlawn]

@@Koji-888 My family raised Black Angus and I grew up eating delicious steaks, all of us loved the crispy charred fat from grilled steaks.

[@jamesbingham4538]

Pressure cooker would work here also ??

[@DeWin157]

That steak looked more between medium to medium well.

[@catherineadarkar3204]

I agree. Not Med rare. However looked so delicious I’m salivating!

[@DeWin157]

@@catherineadarkar3204 It did look really good.

[@kindabluejazz]

I find you have to pull them at 120 degrees to get a rosy med-rare. She pulled the first one at 125 and the second one at 129! They will rise at least another 5 degrees after taking off the pan. I would have cried if I got that one at 129+ degrees.

[@DeWin157]

@@kindabluejazz Exactly

[@aiai-j7i]

That is what i thought too...it looked à point!

[@JohnDoe-pq3ms]

Ur welcome

[@janicemoio5768]

Not wanting to hit the thread with a negative, but I don't agree starting with a cold skillet and then standing there having to turn the steaks every two minutes. Hot pan, then oil, then room temperature meat salted and peppered both sides.. I don't use a meat thermometer when I cook. ....but useful for those learning how to cook. The beet salad looks absolutely wonderful, but I don't use a microwave either. I am old school..😁..And yes, I would use arugula also or none. I love beets❤😁☕

[@philipvanvaerenbergh5062]

1) wish i could find strip steaks that thick 2) wish i could afford them

[@reesiezanga5232]

My thoughts exactly, especially recently with beef being so expensive!

[@pippi7144]

It’s called the Blumenthal method

[@thejourney1369]

I’m always disappointed anytime I cut into a steak and there aren’t any juices. I love to eat my French fries in the juices. And I like my steak medium rare.

[@GrayStoneAngel]

delicious recipes 🤤 ( big fan ms. bridget lancaster ) … but, hey! … what happened to the bloopers ?

[@getoffmydarnlawn]

Perfect timing, I just started eating beets again --- I roast several sweet potatoes a week for snacking and it's so easy to toss a few beets in the oven at the same time. I'll definitely be trying this salad, but at half the price I'll probably use arugula.

[@artistaloca4]

I make a root stew of autumn veggies with beets being one of the stars... Sooo tasty and fortifying. How do you eat your roasted snacking potatoes (With a tangy Greek yogurt dip; tahini; etc?) I'm incorporating a healthier lifestyle and your sweet snacking taters sound interesting!

[@artistaloca4]

Have you ever tried Spring mix; nice variety of young greens at a great price.

[@getoffmydarnlawn]

@@artistaloca4 I mash one sweet potato into my daily oatmeal then for a snack I just eat them out of hand like you would a piece of fruit, skin and all. They're more of a cool weather thing for me, in the summer I tend to eat more seasonally available local items.

[@chris122380]

I don't see the link for the spatulas.

[@carlmontney7916]

Did you let the steaks come to room temperature before cooking?

[@latdh1388]

do you cover the steaks when resting and will they still be hot after the resting?

[@kenmore01]

By the time you cut them thin and serve, they will be cold no matter what.

[@DavidBrowningBYD]

The saying "Moisture is the enemy of Browning" always hurts me deeply!

[@tannenbaumgirl3100]

And hope to God your fire alarm doesn't go off. It was pretty smokey! I have always cooked our steaks using that method, but outdoors on cast iron pans on a gas grill....reason...fire alarms!

[@pankajevandutta4226]

👏🏽👏🏽👏🏽

[@barbaracholak5204]

ATK Hello 🤗 Salutations 😋

[@jamesbingham4538]

BBQ grill?

[@MrStan0630]

Don’t know why ATK calls 120 degrees “medium rare”. It’s at the bottom end of rare.

[@TimothyFrisby]

Look up "carryover cooking", but the tl;dr is that the internal temperature of the meat continues to rise even after it's been removed from the heat, as the hotter surface temperature migrates inward. If you temp the steaks again after letting them rest for a few minutes, the insides will have come up to your more typical medium-rare temp range.

[@jamesec1949]

Sorry Bridget, can’t go with you on this one. I would never use not stick. I want fond. Otherwise there’s nothing to deglaze. Also, take them out at 120 and tent them on a plate with tin foil. Wait 6-8 minutes to see that wonderful au jus that came from the steaks. Then deglaze with your preferred method to add more juice.

[@Kindlyone777]

What type of meat is that?

[@samsonchan1488]

Hmm I saw another channel that advised against salting overnight because the meat started turning mushy compared to steaks not salted overnight.

[@staceya9580]

It’s absolutely absurd to have a KZbin channel, post a recipe link and then have to sign up for spam email to get the actual recipe!! Why subscribe to your channel then??!!

[@Cinco-da-mayo]

Love the handsome men And the beet salad 🥗 is something I’m gonna give it a shot but I enjoy it raw as well👹

[@dededenver9560]

Oh Bridget, did you really invite people to store heavily salted meat on an aluminum sheet pan?

[@lindsaythegreat]

Of all the things to bring over from Cook's Country, the repetitive interstitial music was the worst option. I'm sure we'll hear it all through this season, alas, but please consider doing away with it as soon as you can!

[@aiai-j7i]

That steak looks à point and not tender and juicy at all! Def not med-rare.

[@jessemedrano4457]

Way to raw. Does not look good

[@getoffmydarnlawn]

5:06

[@bmdshred77]

Say what? It was over cooked medium.

[@DeWin157]

@@bmdshred77 Exactly, Jesse must like it cremated into show leather. But you're right, it was definitely between medium to closer to medium well. Year and a half experience cooking at a steak house.

[@kindabluejazz]

Definitely medium. She pulled the first one at 125 and the second at 129. I find you need to pull them at no more than 120 to get a rosy med-rare, since they will rise at least another 5 degrees once removed from the pan. I would have cried if I my $20 steak got cooked to 130 degrees!

[@johnsoroka2283]

Microwave? The fastest way? How about you start showing us the most nutritional way. Beats are such nutritional power houses how dare you throw them in the microwave. Losing respect for you folks. Up your game please

[@aiai-j7i]

To me they have always come across as making recipes as pedestrian as possible...they are really behind the times. And I do not mean old-fashioned, because I like traditional ways of cooking.