served with [inaudible] potatoes and the most amazing mushrooms.

An incredible steak.

Bit of a chef dream, because it's one of most succulent,

one the most tasteful, and more importantly,

one of the most difficult to cook.

First off, the spice rub.

The rub is sweet. It's bitter.

It's smoky.

It's spicy.

It's made with coffee, chipotle.

And the secret behind this rub is just

pressing it into the steak.

I cannot stress how important it is to let those steaks sit

out in the kitchen for at least 10 minutes before we cook them.

If it's ice cold and so frigid, there's no flavor

in that state whatsoever.

From there, hot pan.

We're going to sear it, baste it with garlic,

rosemary, and thyme.

And then take it out and let it rest.

I'm a firm believer in cooking quickly,

and letting it rest long.

Get that pan nice and hot.

Touch of oil in, because I want to sear this steak

and make it sort of caramelized, and literally

toast all those spices inside that New York strip.

As you start to see that first little flicker of smoke,

steak up into the pan she goes.

Thyme, rosemary in.

In with the garlic.

And all that seasoning in there as well.

We get this right, it's cooked within three and a half

to four minutes.

Quick sear.

Lift.

And look at that.

Flip it over.

And then in comes the butter.

Beautiful.

Turn the gas off.

Tilt the pan, and baste.

And this is the secret behind cooking

this steak at room temperature.

It makes a huge difference.

From there, literally out.

And let that rest.

As it rests, spoon on that flavorsome butter.

Let that sit there to rest.

These are fingerling potatoes.

They've been blanched for three minutes in boiling water,

left to cool down.

Almost steamed, so they get a little bit sort of fluffy.

I've got great flavor in this pan

from the caramelized New York strip.

A teaspoon of olive oil in.

And what we do now is get these potatoes,

and put them flesh side down.

I want to a sort of rub all that flavor

from the bottom of that pan.

You want the potatoes to sort of stick to the pan.

That side of the potato gets really nice and crispy.

And it's got that smoky flavor.

I want to take the resting juices from my steak

and pour that over my potatoes.

That flavor there is incredible.

Turn the gas down.

And then see what happens when I turn these over?

Look at them.

Beautiful.

See that?

That flavor in there is extraordinary.

And then finally, before they come out,

finish them with a touch of butter.

They are beautiful.

Ooh-la-la.

Take those out.

And look what's happened to them.

These gorgeous sauteed potatoes.

Absolutely incredible.

And then just spoon over.

Now, portabella mushrooms, goes brilliantly well

with a steak and King oysters.

How do we slice them?

Down.

And then literally turn that around, and slice.

When they're this small, find a flat surface on the mushroom,

and then down.

The thinner you slice them, the more flavor.

The portabella mushrooms, the big ones, slice in half.

Turn around.

And slice it down.

Let the knife do the work.

Olive oil in first.

Mushrooms go in.

Try to keep them nice and flat across the circumference

of the cast iron.

Each mushroom, 30% of it is water.

So you need a hot pan to saute the mushroom.

There's a big difference in taste between a boiled mushroom

and a sauteed mushroom.

We're going to add shallots and garlic only once the mushrooms

have been sauteed.

Mushrooms take a lot longer to cook.

That noise is the water evaporating out

of the mushroom.

Hot pan, high heat, and get rid of that water.

And the flavor left in here is incredible.

Gas down.

Shallots, I'm going to sprinkle over there.

Bit of garlic over.

And then these little babies.

They're little thyme flowers.

That's going to lift the mushrooms

and make them so fragrant.

Sprinkle the thyme flowers over.

Make a little well in the center first.

Touch of butter in.

Now give that pan a great shake.

Mushrooms out.

Wow.

That is beautiful.

Now for the exciting part.

The bit that chefs love, plating.

Look at the shape of the fingerings.

Try and place the fingerings literally almost

bedding into each other.

So you get the little bends.

Your mushrooms underneath your potatoes.

Let them sort of cascade onto the plate.

From there, one of America's favorite sources,

a smoked barbecue sauce.

That's going to go on the bottom,

and literally sit at the base of those mushrooms.

Clear off the garlic and the thyme.

Don't slice the steak too thin.

You slice it too thinly, it dries out.

Lift that up.

Keep the steak intact.

Set it on top of that source.

Open it up and see how pink that is.

And then finally, take those resting juices

that were left on you tray, that is amazing flavor.

And then just glaze all the way over.

And there you have the most amazing spice

rub New York strip with sauteed fingerings

and stunning mushrooms.

Mm.