Binging with Babish 6M Subscriber Special: Turf N' Turf from Parks & Recreation

what are you eating I call this turf and turf it's a 16-ounce t-bone and a 24-ounce porterhouse also whiskey and a cigar I'm gonna consume all of this at the same time because I am a free America the cigars inside sir fine hey what's up guys welcome back to binging with babish where this week we are belatedly celebrating 6 million subscribers with the turf and turf from Parks and Rec but that's not all we're celebrating because I've partnered again with omae's to give you the chance to win a trip with me to New Zealand for the ultimate lord of the rings' experience head to omae's dot-com slash babish or click the link in the video description below where a donation of $10 will enter you for a chance to win this trip the donations will be supporting action against hunger which will hopefully make up for the sins that I'm about to commit because today we are indulging in a 16-ounce t-bone and a 24-ounce porterhouse which if I'm being completely honest I thought was the same thing turns out not so over here on my right your left we have a t-bone which has the characteristic New York Strip just to my left your right of the t-shaped bone but just to my right your left of the bone a nearly non-existent filet mignon because t-bone steaks are cut closer to the front of the cow unlike the porterhouse which is cut towards the center or rear of the cow where the Tenderloin is much larger but if you go too far back you're gonna start getting a piece of top sirloin shutting its ass into your New York Strip bearing with it a piece of inedible sinew it's much tougher than the New York Strip and you end up paying more for less so ask your butcher to give you a center cut porterhouse which is gonna give you the most beefy bang for your buck so today I'm gonna be cooking up the guy on my left your right but enough talking about them stroking beef with our fingers let's cook some first things first we need to do as J Kenji Lopez alt commands and salt and rest our beef so onto a wire rack set in a rimmed baking sheet they go and covered with a generous sprinkling of kosher salts they are then we're letting me sit at room temperature for at least one hour if you really want to go nuts leave these uncovered in the fridge overnight which is gonna give you an extremely desiccated exterior and more deeply seasoned meat now the one accoutrement the Swanson appears to be eating his steaks are a fluffy pile of yellowy mashed potatoes to me that means Yukon which we are going to peel and cut into equally sized pieces cover with cold water bring to a boil and cook for about 20 minutes or until completely tender and a paring knife cuts them like they're not even there we're then draining the potatoes returning them to the pot and returning the pot over medium-low heat cooking them and stirring them around for about a minute which is gonna help drive off any excess moisture giving us a less gluey result we're then adding about 1/2 a cup of half-and-half and maybe 5 tablespoons of unsalted high-quality butter for the record this is for about 3 pounds worth of Yukon Golds now we're gonna mash them up most of the way take an opportunity to season liberally with kosher salt and white pepper that way we don't end up with the speckled potatoes mash them up the rest of the way taste them for seasoning and consistency and there you have it some very simple but very decadent mashed potatoes which we're gonna cover and keep warm until ready to serve because as one so clearly states food is not the only thing being consumed at this table there are also cigars and whiskey the exact make and model of which are not mentioned but we know that Ron's favorite is Lagavulin 16 which tastes like a delicious tire fire well yeah that'll put some hair on your chest that is definitely Swanson appropriate liquor so with all of our sort of side dishes ready to go we're ready to make us some steaks first up for the porterhouse we're heating some vegetable oil in a heavy cast-iron pan over high heat for about five minutes until it's nothing short of straight-up smoking we are then patting our porterhouse as dry as humanly possible before poisoned Lee plunking it into our cast iron pan blasting it in the face with all the heat that our stove can muster for about two minutes until a deep dark brown robust crust has formed on the first side but then given this guy a flip and repeating the process on the opposite side then I wanted to try preparing this in the style of bistecca alla Fiorentina first I'm gonna give the fat cap a little lovin before killing the heat and standing the steak upright upon its to bone the bone is gonna protect the steaks from the heat of the pan and prevent them from cooking unevenly as we place them into a 450 degree fahrenheit oven we want to reach an internal temp of the thickest point of about 120 degrees Fahrenheit just enough time to deal with our t-bone this time I am smoking out a carbon steel pan which doesn't retain heat as well as cast iron but it heats up much more quick which makes it perfect for a thinner snake like this that we're just gonna sear and butter based same procedures before just hit it over ripping high heat before flipping don't get too discouraged if you don't have a very even crust we're gonna fix that in post so to speak first in demand go a few cloves of crushed garlic and a couple sprigs of fresh rosemary and thyme and then just a whole lot of high-quality unsalted butter I'm going with about five tablespoons once the butter is melted which should happen very very quickly we're tipping the pan towards the garlic and the herbs and may sting the steak here it is from another angle for illustrative purposes and this is not only gonna even out the color it is going to deeply flavor our steak as it finishes cooking what's the thickest part of the steak registers about a buck twenty-five Fahrenheit we're removing it onto a warm plate and bathing it one last time in all that Irby garlicky brown butter and indisputably erotic sentence meanwhile are vertically cooking porterhouse is coming out of the oven because it's reached 120 degrees Fahrenheit internal yes I cheated and used a thermometer the steak costed like $100 and now as I have so emphatically repeated over the years we need to let these guys rest for at least 10 minutes before digging in the t-bone I'm gonna serve hold that the porterhouse I'm gonna carve up steak house-style that is removing the strip and the filet mignon from the bone slicing and plating up in their original orientation Peter Luger doesn't really bash the method where they slightly undercooked the steak slice it plate it up like this and then throw the plate under a broiler but I'm not trying to be too experimental today so let's save that for another episode and there you have it ladies and gentlemen about a hundred and fifty bucks worth of prime dry-aged beef singing a delicate distinctly American duet known as the turf and turf all there is left to do is smoke em if you gottem nope okay I am being informed by my attorney that's not a very good idea so I guess we'll save that for after dinner you won't hear me complaining coz it's time to dig into these perfectly cooked steaks and all I can tell you guys about a prime steak swimming in Irbid brown butter is who needs drugs this is what meat drunk feels like I could feel every red blood cell coursing through my veins the porterhouse was excellent on its own so excellent in fact that I forgot entirely that I hadn't seasoned it with freshly ground pepper or big crunchy flakes of Maldon salt or generous drizzle of high-quality olive oil all things that I recommend that you do if you try this and something I discovered is I am not Ron Swanson I can't finish this alone so here's my best friend attorney and business partner Sawyer to the boat looks like he was anticipating this to help me ensure that not a single bite of this feast goes to waste also to make sure that I live long enough to keep making this show because this was in the end a celebratory meal the channel recently hits 6 million subscribers and hit a billion views I just bought a house and it is 100% thanks to you guys I'm so excited to show you the new kitchen premiere some all new content on the channel and make the absolute most of the ridiculous and beautiful opportunities that you've given me thank you guys so much for watching and thank you for helping me reach 6 million subscribers and a big THANK YOU to omae's for helping me offset some of the horrendous let me in this episode with an amazing New Zealand Lord of the Rings experience for good cause not only will we explore New Zealand together but you will help me cook a second breakfast in the Shire we'll also tour Hobbiton and have an evening feast in Matsumoto we'll tour the wet at workshop where the sets costumes armor and creatures of lore the rings were created we'll also go to Tonga Reno National Park where all the Mordor scenes were filmed in the movies it'll be seven days and six nights full of Lord of the Rings lor head on over to omae's comm slash babish we'll click the link in the video description below where a donation of $10 will enter you for a chance to win this trip every donation supports action against hunger and their mission to end world hunger one more time that's omae's comm slash babish mell see you in middle-earth [Music]

Channel: Babish Culinary Universe

Views: 6,271,259

Rating: 4.9667883 out of 5

Keywords: turf and turf, parks and rec, ron swanson, binging with babish, babbish, cooking with babish, pear qwerty horse, 6 million subscribers, subscriber special, turf and turf parks and rec, parks and recreation, parks and rec turf and turf, steak recipe, turf and turf recipe, homemade steak, cooking steak at home, dry aged steak, dry aged beef

Id: peLPVIGFaz0

Length: 8min 20sec (500 seconds)

Published: Tue Mar 10 2020

Reddit Comments

[u/Seven_Sided_Dice]

Too bad it’s not from Regular Show but DAMN does that look good

[u/BarrySandusky]

The sear on that first steak looked perfect

[u/ajhon3319]

looks delicious!!! yummy!

[u/8bit_coffee]

This sub was recommended to me...so like does TFH stand for u/TheFlyingHalibut...and are you just posting cooking vids for your own edification?

[u/SourCreamJacket]

1 billion views this guy deserves em all fucking A stove top perfection