How to Make Pan-Seared Strip Steaks with Persillade Sauce | Julia at Home
Julia makes Julia makes the best steaks and a salad with an easy make-ahead lemon-garlic-chive vinaigrette.
Get the recipe for Pan-Seared Strip Steaks:
Get the recipe for Persillade:
Get the recipe for Lemon-Garlic-Chive Vinaigrette:
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This is helpful! I don’t know how to cook red meat as my hubby prefers poultry.
…you've probably been pronouncing persillade with a "y" because that is how the French pronounce it.
Also, watching you use it has convinced me to give it a try, so thanks 🙂
Great recipe, I’m making it tomorrow ❤
Just cooked filets and NY strip this way and it was Incredible!! Didn’t take time to make topping but I will get there. I highly recommend this cooking style.
I'm huge fan of ATK but I'm a bigger fan of you. Whenever I watch your videos I don't feel ALONE. I wish you were my relative like mother or older sister I know you're not that OLD. I'm 45 I'm not a stalker or something like that but I can see your depression and pain and how strong you are from your face and I adore YOU. I'm so glad I am able to watch your Videos. You are such a strong woman. You are a great figure for all women. I learned a lot from you I hope everybody learns a lot from you. You know the techniques, you know have to cook and you know how to put your heart into your food. I'm so glad I know someone like you.
Wasn't there one where she corrected her pronunciation of "persillade" in the opposite direction?
I tried the blazing hot cast iron method, my smoke detectors worked! The salad dressing sounded good too.
Wonderful. Perfect timing as it's Friday night steak night. I worked in the logging camps of southeastern Alaska for 22 years, and in every camp, Friday was steak night at the cookhouse. That cold skillet, 2 minute flip method works so well, it's my go to these days. And I salt brined the steaks overnight.
This looks amazing – but isn't the steak luke-warm by the time you get it on the table?
You said "leave comments," so, here goes. I really don't like feta (you said "everybody likes feta"); I don't like vinaigrettes; I especially don't like olives nor olive oil (when I don't like a particular ingredient in a dish, all I taste is what I don't like); I don't like the ingredients in the "sauce" you put on the steaks (I once had someone tell me that if the steak was good, it didn't need any sauce and I tend to agree!). I might get along better eating what you said your daughter preferred: the more "well-done" ends of the steak (no sauce) and the salad with the apples (different dressing, of course, and some tomatoes!). And a big baked potato (butter only–no sour cream!). I am not hopeless, I just like things prepared/seasoned other ways! I have come to think of myself as a "purist" or "simple" when it comes to food. You seem to be a great cook and I thoroughly enjoy watching you, I just prefer other flavors. However, the other people commenting here seem to love the sound of all of this! Blessings!
I don't enjoy the headless (possibly Julia-less) cuts. They feel very jarring to me.
ATK,HELLO JULIA,A MOST PERFECT DINNER, I, am,like you medium rare,THANKS,,,,,, 🇺🇸🇺🇸🇺🇸🇺🇸
Watching her cook is almost hypnotic. She does everything so fast and fluid
Love Julia! I feel like all her recipes are easy to follow and she's so engaging!
This looks so good. My Dutch grandmother was a fan of this meal. Had it often. Thank you Julia for bringing up such good memories.
Salad needs tomatoes. Otherwise, looks great 🍽
I wish we could have seen the dogs get a small piece of meat. Gr8 job. Now I'm hungry.
I don’t like feta
Julia is always great. One mystery was why there was no vinegar in the vinaigrette. Only saw lemon juice. Did I miss something?
Julia.. I love the Julia at 😊honor segments, and find myself wanting to cook. You’re quite inspiring. Thank you
Lol the dressing was soo messy xD
I've made this exact meal several times since first seeing this episode. Every time, people look at me like I'm crazy when I put the steaks in a cold pan. And by the time they are done eating, there are no complaints. Love that salad dressing as well!!!
Julia’s knife skills are nuts. These are great videos!
I love Julia's videos.
I wish I add smell a vision LOL. Because that look so very yummy. So I can just imagine how it smells 😋🍷🥩
If you use one thing on the salted steak you will be surprised! A vacuum sealer!
-Bomb recipe chef 😋 Your videos will do extremely well on KHAL the only world's cooking social media network why don't you add your recipes there you will be amazed by the response trust me …… 😊
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You were right before, "per see yad" is correct (Jacques Pepin pronounces it this way). The word is derived from a combination of "persil" meaning parsley and "ail" meaning garlic.
Okay, the only thing I'll say is that it was a little wild to see Julia touch the raw steak with her measuring spoon, then dip that spoon back into the salt. I guess maybe it's not a huge risk, but my brain flashed with cross-contamination alert.
The website to print recipes is not worth trying to get past the sites issues. Unsubscribe and move along.
"Two steaks easily serve three to four people."
Never laughed so hard in my life.
I always use a cast iron grill pan…..now I have to try this non-stick method as well as the sauce & vinaigrette😋
I'm loving these "Julia at Home" series.. It feels so much more personable . Plus she's a lot of fun when she's cooking lol 😂😇🥰🥰
I never knew to put the salt on the steak, and then let it sit there for 45 minutes before cooking. And, putting the steak in a cold skillet never occurred to me. I cannot wait to try this, Julia. I have learned so much from you on how simple and quick a great meal can be to prepare. You truly are a superlative chef, my friend!
Excellent video, love watching your cooking! Who makes that beautiful knife?
Yum!😋
Looks delicious, Julia!
i think jacques pepin pronounces it "percey-yad" so maybe you picked it up from hearing him? https://youtu.be/MZ9dO7qOeIQ?t=11
I've been using that cold pan sear method since you first showed it. I love it primarily because for an equivalent result, there's less mess in the kitchen and I have no grill nor oven.
Where did you get your little salt box?
When I cook NY strips, I never add oil to the pan. Starting a COLD and well seasoned (carbon steel or cast iron) pan, I put the fat strip on the pan and turn on the burner. This sears the fat strip and renders enough fat to cook the steak.
We generally serve the salad as a separate course, after the steak in this case. We like to pour the meat juices over the salad along with the dressing. Don't knock it till you've tried it…
I make potato salad. Everyone says its the best theyve ever eaten. The key? Cornishons. I use them AND the brine. I chop the onions pickles and celery and pour the pickle brine over them while the potatos cook. Let them pickle.
I will try that vinaigrette recipe.
How do you sharpen your knives?
Outstanding! We'll try this one for sure 🙂
Delicious meal 😍
Great idea, juices in the pet bowl.