Steaks With Tin Cup Whiskey Sauce With Jimmy Kennedy

Oh yeah.

Sounds good too.

So the sun is about to

go down and we’re out here in one

of our favorite lakes and

caught a few fish anyway.

Then we board.

This is my nephew Boris,

also known as Super Hero Big B

Right?

Alright, what we’re gonna do

is we’re gonna grill some

of the prettiest

steaks you have ever seen here.

Today we have some prime steak

and some sirloin strip and

some prime sirloin tips.

And they’re absolutely beautiful.

We’ve got a brio out here on the ice

and this thing is a cooking machine.

It’s kind of new to me.

I’ve only this second

time to cook on it and it is

a dream for sure.

And what we’re going to do

is we’re going to

make a whiskey sauce out here

in our pan to go on a steak,

and we got some..

Got some Tin Cup rye

and we got some mushrooms.

We got some shallots, garlic and that’s

about all it is to it.

First thing you want to do

is start with a clean grill or

grate and you want to

end up the same way you want to

start with it clean.

You want to end with it clean

just like cooking in the pan.

At home you don’t want to go in and

cook on a dirty pan so

it’s the same with

the grill and that that’s

kind of important.

Alright, before we

put these steaks on,

we’re going to start with our sauce

and this is a simple simple sausage.

Really, really good too, and

I’ve got a little

bit of butter in there and

we’re going to put some shallots.

Do you like shallots?

Um, I’ve never tried them before

Like a onion, like a red onion

kinda, but it’s a little bit sweeter.

I think you’ll like it.

You like garlic, right?

Like mushrooms

yeah, might as well.

You like everything.

Boris is a very good eater.

That’s why he’s so big and strong.

I’m out here like this, I

just put it all in.

You don’t have to

do the garlic first or

anything like that.

Just mix this in.

We’ve got some asparagus

over here just to kind of

get our vegetables for

the day. You like asparagus? I tried them before but not really.

Yeah, that’s alright.

I know what you.

Do like you do like steak, not here.

So we just go like this all day for

a little bit while we let that go,

I think we’ll go ahead and salt

pepper steak and we have

both a prime sirloin

strip and sirloin tips.

I just want to take a good look.

I don’t know

if you can see that really well.

But all that is marveling, and

all of these mistakes,

and this is like a prize.

I mean, this is incredible looking.

Meat right here.

All this intramuscular, fat or marbling

makes this a prime cut.

Next, with the choice, which

is really good, good cut of meat also

and then select and

there’s five or the grades.

But the three you deal with mostly

in the grocery store or crying

choice and select and with a

cut like this,

we’re not going to do much to it.

We’re going to put a

little salt and pepper on it

and put it right on the grill and

we’re going to try to do

a reverse sear today.

I mean, we’ve got a good fire going

by the reverse sear.

We’re going to cook it real slow.

Go get it to the right temp.

And then we’re going to see it.

Get it nice and Brown on the outside.

We’re going to try to cook

these pretty rare today too.

Salt, pepper

that’s all you want to do with the prime.

Just a little salt and pepper.

You don’t want to do a lot of marinating.

Our lot of Season 2 it.

Alright we got our

vegetables looking pretty good

here, nice and tender.

And anytime you’re adding

alcohol to pan you want to

pull it off the fire.

’cause

you could make a big mess.

I don’t really measure this out, I

just like to told him real well kind of

get him covered.

Looking good in it.

The same light flame.

Now I just like to cook that

down a little bit to get the

sharp taste of the alcohol out of there.

If it flames up, that’s OK too.

So what we’re going to do?

We’re going to get these steaks on,

not a real high heat fire.

We’re going to try to do a reverse

sear, and he’s like I said,

and that’s basically cooking him

where you can control the heat.

You just want to

like let these things are

real nice and slow.

You get a better,

better cook that way to stake

ends up a lot more tender

and reverse sear is kind of the

opposite of what

we always have been told to do is like to

sear the steak 1st and then cook

it the rest of the way.

But this is a much better way of cooking.

It gives you more control and it makes

her tender very tender.

Steak, especially

things like a steak that did it that

is this thick is perfect.

So these things are looking really good.

I have him.

I think at about rare right now.

That was good and rare.

And like I said, we’re doing the

reverse sear so we just cook

them nice and slow.

And then we’re going to see

him right on this thing right

here on this side plate.

I think it’s

it seems really, really high,

and we’re going to give that a whirl.

And that’s just going to lock

in all those juices and that’s gonna give

us a really good Chris Brown

crust on the outside.

It’s gonna be pretty good.

Here we go, folks.

This is a great feature

of this grill right here.

What you wanna do?

You wanna take him

off like you’re probably about 100 and

2125 right now and this is going to crank

it up about another 5

degree, so these should be about

medium, medium, rare when they’re done.

Oh yeah.

Sounds guilty.

Smell that bore no good.

Poop.

It only takes a little.

Bit of time to get a district.

Looks like this should

be about medium rare and I’m going to

cut this on the diagonal.

I’m very excited to

have some of this meat.

I was saying looks

like this in quite awhile.

Yep, it’s almost medium.

This stuff is so tender already.

Click that up.

Voice you hungry bug.

Maybe just a little

bit of this sauce here, OK?

Here’s two beautiful sirloin tip again,

just beautifully marbled.

We got our whiskey sauce,

mushroom shallots.

Garlic.

And that is it, right?

There folks great steak made

on the brio right out here on the ice.

It’s getting cold out with just in time.

Looking good.