The Delaware River Towns Local crew was lucky enough to get a behind-the-scenes look at Tavern 519’s (Kingwood, New Jersey) signature dish, the 16 oz New York strip steak.
Chef Steve walks us through his process of creating this incredible dish that is a favorite amongst locals. Paired with gratin potatoes & grilled asparagus, this steak is one for the ages! Enjoy.
Hi, my name is Steve, here we are at Tavern 519 in Kingwood, New Jersey. I’m the chef here, and we’re going to be going through some of the food that we have and explaining what we do here.
Tavern 519 is a local bar, we specialize in upscale bar food, American cuisine. And we wanted to just take what you get at normal bar and elevate it a little bit with scratch-made ingredients, fresh produce, and you know, the best products we can get our hands on.
So tonight, I’m going to be preparing one of our most popular dishes, which is the six pounds New York strip steak. We sell a lot of steaks here, they’re very popular amongst the local clients out here. And being a chef, it’s one of the things that I’m most most fond of cooking.
Alright, so our sixteen ounce New York strip steak is currently served with classic gratin potatoes, which is similar to scalloped potato that you can make at home. It’s accompanied by grilled asparagus and house made veal demi-glace. And I think the whole dish comes together really nice and eats really nice together, and just highlights the freshness and the quality of the protein we use.
To heat this up, we’re really just going to pop it right into a hot oven. And we’re going to give it about 10 to 15 minutes to start to heat up and then we’re going to top it with some breadcrumbs to add a nice crunch. Now we’re going to get on to seasoning the New York strip steak.
This is certified angus beef, it’s cut to 16 ounces, and we’re gonna cook it start to finish on the grill right behind me. So first, we’re gonna season it up.
The steak seasoning I use here is it’s a combination of a lot of things. There’s fresh ground pepper, some granulated onion, granulated garlic, smoked paprika. It’s almost similar to like a Cajun seasoning, but I don’t add any salt into it so that I can control the salt factor on my own.
So we’re gonna go and hit this right on the hottest part of our grill right there. And you just want to leave in, let it get get a nice sear, you don’t want to play around with it.
So now we’re going to get onto our asparagus which is, you know, very simple, fresh asparagus. It’s been flashed ahead of time in boiling water shocked with ice water to pull it down quickly. That helps to maintain the bright, vibrant green color. And we’re just going to add a little salt and pepper and throw it on the grill.
That’s our gratin potatoes which is heated through it’s nice and crisp up on top. And that is ready to hit the plate.
And this is our red wine demi-glace. This is made in house. It’s a very old school technique. Takes a long long, long time, there’s a lot of steps. But the final product is something you can’t you can’t replicate any other way.
Whenever I build a plate. I always imagined it sometimes I’ll draw pictures of the first and you always want to put the ingredients on in a way that makes sense working towards the final presentation.
My name is Steve, I’m the chef at Tavern 519. Thank you for watching and I can’t wait for you to come in for some steak.
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