No matter how seasoned the chef you are, there are always new ingredients and recipes to get fired up about. Delicious, spice rubbed New York strip served with certain potatoes and the most amazing mushroom, incredible steak. A bit of a chef's dream because it's one of the most succulent, one of the most tasteful and more importantly, one of the most difficult to cook. First off, the next dish I'm going to cook is a very simple dish, very quick and very delicious, filled with flavor. This is the perfect dish to do on the barbecue. It's steak, grilled in the pan with wild mushrooms and we make a paste, a seasoning paste with powdered morels or with porteini, whatever you can find. The spice rub, the rub is sweet, it's bitter, it's smoky, it's spicy, it's made with coffee, jappole, and the secret behind this rub is just pressing it into the steak. I can't stress how important it is to let those steaks sit out in the kitchen for at least 10 minutes before we cook them. If it's ice cold and so frigid, there's no flavor in that steak whatsoever. To make the wild mushroom paste, very simple, one beef stock, a little oil, take some powdered wild mushroom, we make our seasoning paste. It would be pointless to use fresh mushrooms in the paste because they would like flavor. The meat mushrooms, the intensity of them and flavor is enormous. From the hot pan, we'll just sear it, baste it with garlic, rosemary and thyme, and then take it out and let it rest. I'm a firm believer in cooking it quickly and let it rest long. Get that pan nice and hot, touch of oil in because I want to sear this steak and make it sort of caramelized and literally toast all those spices inside that New York strip. We're doing the massage, our seasoning paste with the wild mushrooms, into the meat. So it's filled with flavor. Paste side down, then massage the paste into the side that's pasting which hasn't yet been seasoned. Grilling steaks on a griddle pan has to be with the very best ways of cooking the steak. It's day 10 days, not so aggressive as a pan. As you start to see that first little flicker of smoke stake up and into the pan she goes. Time rose me in, in with the garlic and all that seasoning in there as well. You get this right, it's cooked within 3 and a half to 4 minutes. Now our mushrooms, very simple. To damn using oyster mushrooms, a little bit of oil, massage the oil in. Quick sear, lift, and look at that, flip it over and then incomes the butter. Beautiful. Turn the gas off, tilt the pan and baste. This is the secret behind cooking this steak at room temperature. It makes a huge difference. From there, literally out, let that rest. As it rests, spoon on, that flavor some butter. Let that sit there to rest. On to the grilled pan they go. So now we have the steak and the mushrooms cooking together. The secret of grilling with the grilled pan is to make sure your pan is really hot. Now, portabella mushrooms goes brilliantly well with the steak and king oyster. How do we slice them down and then literally turn that around and slice. When they're this small, find a flat surface on the mushroom and then down. The thinner you slice them, more flavor. The portabella mushrooms, the big ones, slice in half, turn around and slice it down. Let the knife do the work. If it's not hot, you increase the chances of whatever you taste onto it's different. You should treat the grilled pan to check the same way you've started from something. Turn on mushrooms. So as you can see now, I've turned the gas off, the mushrooms and off the steak. So then it will now continue to cook in the heat which is within. Olive oil in first. Mushrooms go in. Try and keep the knife in flat across the circumference of the cast iron. Each mushroom, 30% of it is water. So you need a hot pan to saute the mushroom. There's a big difference between a boiled mushroom and a sauteed mushroom. We're going to add shallots and garlic. Only once the mushrooms have been sauteed, mushrooms take a lot longer to cook. That noise is the water evaporating out of the mushroom. Hot pan, high heat and get rid of that water in the pan. By cooking mushrooms, it intensifies the flavor because it takes out the water content within the mushroom. And that's what gives those mushrooms that really strong flavor. So think of a mushroom which has been dried. It's even more intensified. And the flavor left in here is incredible. Gas down. Shlots them with sprinkle over there. They're garlic over. And then these little babies, they're little time flowers. That's going to lift the mushrooms and make them so fragrant. Sprinkle the time flowers over. Make a little well in the center first. Touch a butter in. Now give that pan a great shake. When you make your soup, you pay for beef stock soup. What he does is he gives the beef that real beefy flavor. Because unfortunately a lot of the beef we buy today isn't hung sufficiently. It's quite tasteless. So therefore what you are doing is putting the flavor back into the beef. It's a very clever trick to turn the gas off. And allowing your meat to continue to cook but rest at the same time. See it's nice and hot. Mushrooms out. Wow. That is beautiful. Now for the exciting part. The bit that chefs love plating if you cook it all the way through and then rest it. The problem with that is it's continued to cook. It's also starting to go cold. So I do everything within the pan. So you can start to see the blood starting to pierce the surface. So I know that is medium rare. Look at the shape of the fingerlings. Try and place the fingerlings literally almost bedding into each other. So get the little bends. Your mushrooms underneath your potatoes. Let them sort of cascade onto the plate. From there one of America's favorite sauces is a smoked barbecue sauce. That's going to go on the bottom and literally sit at the base of those mushrooms. Arrange your mushrooms on the plate so when we sit the beef on the mushrooms now start to absorb the juices of the beef. So there's our steak with mushrooms. A tiny bit of olive oil. And a little bit of parsley to finish. Parsley mushrooms, parsley steak work deliciously well together. Dried mushrooms in my opinion should be in everybody's kitchen cupboard. Don't slice the steak too thin. You slice it too thinly, it tries out. Lift that up, keep the steak intact, sit it on top of that sauce. Open that up and just see how pink that is. And then finally take those resting juices that are left on your tray. That is amazing flavour and then just glaze all the way over. And then you have the most amazing spice rub, New York strip with sturdy fingerlings and stunning mushrooms. Thanks for watching.