It’s time for steak part two! In this episode, Ashley makes New York Strip Steaks with Crispy Potatoes and Parsley Sauce, an elegant and satisfying meal that’s easy enough for a weeknight.
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Ashley, doesn't the extra virgin olive oil get bitter if you process it for that length of time?
Ashley is literally my favourite! Like literally! Great video thanks man!
I do like Ashley's presentation style and sense of humour.
on a weeknight I'm not looking to pay 20-30 dollars for a piece of NY strip, especially if I have to cut it in half, there are other cuts of meat that are much cheaper and would cook just as easily in this way.
Another excellent recipe, Ashley!
I would love to have her come over and cook for me she's good and cute.
Why do they slice the steak? You lose all the juices and it can get dried out/rubbery. I prefer to do a slightly smaller cut and serve an entire steak and the diner can cut it as they wish
If it isn't butter pepper or salt it isn't going on my steak. Don't ruin it for crying out loud.
"I don't like when people say literally," then proceeds to say the same herself repeatedly throughout the presentation.
Pepper before the skillet ?, doesn’t that burn the pepper and cause a burned acid taste?
Love her.
I sure do miss the grocery prices before the pandemic and supply chain problems today. If I had time, I would reverse sear those thick steaks.
That's a winner winner! THX!
Do yo wash the leaves before using?
We miss and love you Ashlee! We want to see more of you! Love the video. Gonna give it try.
If you rough up the potatoes in the colander prior to adding them to the pan the irregular edges will brown and crisp up nicely.
I can't understand why you pay top dollar for a strip steak and put a sauce on it that hides all the beef flavor that you paid for. Salt and pepper is all that a good steak needs.
Great video Ashley. This is very practical coming from ATK!
looks wonderful. and i'm with you on the 'literally.' ugh.
No way a 120 degree steak is “medium rare “. It’s quite rare.
It’s easier to roast the potatoes in the oven @ 400 degrees for about 30 minutes.
"These steaks are going to serve four"
Yeah OK…
Ooooo…ya…my kinda meal.!!!
I love my air fryer for the potatoes…far superior to the pan, IMO.
I've never been able to get a sear in a nonstick pan. I'm not sure it's actually possible.
Parsley is tasteless. Always has been. Always will be.
lol imagine having those nice thick New York strips and not reverse searing them.
Hmm, cooking the steaks in a non stick instead of cast iron…that's my only concern
Yum yum gimme some!!!!
Do you refrigerate the herbs too, or keep them at room temp?
I'll cut the steaks in half, but I'm still eating both halves…