Easy & Delicious Thanksgiving Turkey _ Flavorful & Juicy Turkey Recipe #MrMakeItHappen #Turkey

What's up guys, welcome back. You're in for a treat today because not only am I going to show you how to make the perfect New York strip, but I'm going to show you how to make delicious french fries at home. But before we do that, please take a quick second to subscribe to the channel, make sure to hit that bell to enable notifications as well. Alright guys, who's ready for some steak frites? Meet me in the kitchen, let's make it happen. First things first, let's get this prep work out of the way. We're getting the party started with two large russet potatoes. Roughly you can factor in about one potato per person or per serving. I like to chop the ends off to make it easier to peel. We're going to go ahead and peel the skin off of these potatoes. That step's optional, guys. If you want to leave the skin on for a more rustic french fry look, that's totally fine as well. But today I chose to peel the skin off of mine. I'm also going to square these up to make it easier to cut into french fry pieces. If you make a lot of homemade french fries, it might be worth investing in one of those french fry presses off of Amazon. But today we're going old school with just a nice sharp knife and a cutting board. You can also make your french fries as large or as small as you want to. You can go McDonald's style or you can make some steak fries. Just keep in mind, the larger the french fry, the longer it takes to cook. The next step is to put them in some cold water. Get in there with your hands and really work them around and get those potatoes cleaned up. Once those french fries are squeaky clean, you can drain the water off. And now we're moving into pro tip number one. I got this method from the food lab. I've tested out a number of different french fry methods and this is by far the best I've found. So we're going to add two liters of cold water to a pot along with two to three tablespoons of white vinegar. We're going to boil these potatoes in this water and vinegar for about 10 minutes. This is going to accomplish two things. The vinegar is there to help the potatoes maintain their shape as they get tender and boiling them first helps to remove the natural sugar on the potatoes, which is what makes them extra dark when you make homemade french fries. The perfect french fry for me is extra crispy on the outside and soft and potatoey on the inside. And this method helps us achieve both of those things while maintaining a nice golden brown color. So after about 10 minutes of boiling, we're going to remove the potatoes from that water and let them dry off and cool down. Now's the perfect time to talk about the steaks. But first, this episode is sponsored by Porter Road. We all know it's difficult finding good quality meat at the grocery store these days and that's what I love best about Porter Road. Porter Road is an online butcher shop that delivers high quality meat directly to your front door. They offer a They work with trusted local farmers who raise animals the right way, humanely on pastures with no added hormones or antibiotics. And what I like most about them is that they dry age all the beef for 14 days and hand cut each steak and chop to produce cuts to you that you can't find at the local grocery store. And ordering is super simple. Shop like you would at any local butcher by ordering items a la carte. They also offer subscriptions. Steaks and chops arrive fresh and never frozen. And I want you guys to give it a try today for 15% off your first order. All you have to do is click the link in my description box and the promotion will automatically apply. That's 15% off your first order. You can have the best quality meat delivered right to your doorstep with the click of a button. Speaking of delicious dry aged beef, take a look at this beautiful New York strip that we're working with today. Courtesy of our good friends at Porter Road. This bad boy has a beautiful fat cap on the side and some great marbling. And today I'm going to show you guys a method called dry brining. So what we're going to do is heavily salt the steak on all sides and then pop it in the refrigerator for 4 to 24 hours. This is my favorite technique to use on a steak when I have a little bit of time on my hands. So traditionally when you season a steak, you're only getting seasoning on the outside of the steak. But with this method through osmosis, you get seasoning all the way through the steak. So after you apply the salt to the steak, you'll start to notice that there'll be some liquid pooling at the top of the So what happens is the salt draws moisture out of the steak and then it reabsorbs that moisture, taking the salt with it and seasoning the steak throughout. Pop that in the refrigerator for 4 to 24 hours. And now we can move on from our science lecture because we have chimichurri sauce to make. All the specific measurements and ingredients for this recipe can be found in the description box below. So don't forget to check that out. The first two ingredients we'll be using is white vinegar and olive oil. Break out a large measuring cup and we're going to go in with a vinegar, some red onion, some red Fresno chili, plenty of parsley and cilantro. Gotta go in with some fresh garlic as well. Tons of flavor in this sauce, guys. It's absolutely perfect with steak. And we're going in with some dried oregano and my all purpose seasoning. If you haven't tried that yet, you can get yours via the link in my description box. There's a discount code for you there as well. Season that up, break out the hand blender or you can use your stand blender. You really just want to pulse it a few times. You want it to have some texture like you see right here. Oh man, that sauce is good. All right, guys, back to the steak. This is after four to five hours. As you can see, the steak has dried up and reabsorbed all that moisture and seasoning that we added. Well, we really only use salt so far. So now I'm going down with my all purpose seasoning, which is low sodium. So make sure that you're using a low sodium or no sodium seasoning for the rest of this. Something like some onion powder, garlic powder, black pepper. I like to add a little smoked paprika as well. The smoked paprika is going to add a nice little smoky note to the flavor profile and it's going to help get a nice color when we go to sear the steak here in a minute. Another quick reminder, guys, that all the specific measurements and ingredients for this recipe can be found in the description box below. So don't forget to check that out. Now that we have our steak seasoned to perfection, let's talk about the ingredients we're going to use to baste it. I have some fresh garlic, rosemary, thyme, and some delicious Kerrygold butter, which is a grass fed butter from Ireland. And in case you didn't know, your boy is 53% Irish. All right, nobody cares, man. Get back to work. So while we wait for that steak to come up to room temperature, we're going to go ahead and do our first fry on the french fries. We're going to drop them at 300 degrees for about three to five minutes, remove them to a wire rack and let them cool for 30 minutes. And while we wait on that, we're going to go ahead and get the steak started to a skillet over medium high heat. We're going to add some avocado oil, about a tablespoon or two. Lay the meat into the skillet away from you, pressing down firmly to make sure it's making maximum surface area contact with that skillet so we can get a beautiful crust like so. Oh man, say it with me, guys. Looking good. Now that we flipped it, it's time to add the butter, the garlic, the herbs. We want to make sure that we sear the fat cap as well. We want that fat to render. Here comes the butter. That's that Kerrygold butter we talked about earlier. There goes the garlic, the rosemary, the thyme. You want to turn the heat down, tilt the skillet towards you and use a spoon to baste that steak in all that deliciousness. Another quick pro tip is you always want to let your steak rest for about five to eight minutes before you slice into it. If you cut the steak too soon, all the juices will run out and you'll have a dry steak. We don't want that. So while we wait for that to happen, we're going to fry these french fries at 400 degrees for two to three minutes or until golden brown and crispy. Oh man, nothing like some homemade fries. Our steak is well rested. Now it's time to break out a nice sharp knife and slice into it, see how we did. Let me know in the comments how you like your steak. I prefer mine medium rare. Medium is acceptable as well. Anything over that and I'm just not a fan. I'll leave all the steak doneness temperatures in the description box for you as well. Oh man, that is a beautiful New York strip. Now we're going to go ahead and move on to the fries. We're going to do some truffle parmesan fries for you guys. I'm going down with a little bit of truffle oil, some freshly grated parmesan cheese and some parsley. Oh man, this is so good guys. Truffle fries are my weakness. This is definitely against the diet, but we're going down with that truffle oil, the freshly grated parmesan cheese. You got to hit with a little parsley as well for some fresh herb flavor and a pop of color. Add them to the mixing bowl. Give them a toss like you would wings and then we're going to plate all of this deliciousness up. Oh man, look at those fries. There we go my friends. We got a perfectly cooked New York strip, some delicious truffle fries and don't forget about that chimichurri sauce. That is going to bring everything together and this is one of my favorite meals in the world right here. Steak and potatoes done right. Let me know what you think in the comments. Brace yourself for a trademark money shot. I'm going in for a taste test. You guys can see how crispy those fries are. Got to go in for a bite of that steak as well. Make sure you give your boy a thumbs up, hit that subscribe button and the bell to enable notifications and as always, thank you for your support.