Chef Sam Hazen shares recipe for 'the Michael Strahan steak'
Executive chef Sam Hazen of Palladino's Steak & Seafood inside the Grand Central Terminal in New York City brought his bold steakhouse flavors to "Good Morning America" on Wednesday.
Hazen, whose restaurant continues to build momentum and recently expanded to Dallas, Texas, shared how he cooks "GMA" co-anchor Michael Strahan's favorite steak.
Check out the full recipes below for Hazen's signature bone-in New York strip and side dishes.
Michael Strahan Steak
Ingredients
22.5-ounce bone-in sirloin
3 tablespoons soft butter, divided
1 teaspoon freshly cracked black pepper
1/4 cup fresh thyme
1 tablespoon extra-virgin olive oil
Salt, to taste
Directions
Remove the steak from the refrigerator 20 to 30 minutes before cooking to bring it to room temperature.
Brush both sides of the steak with 1 tablespoon of the butter, and season generously with salt and pepper.
Heat a cast-iron pan until very hot, and add the olive oil.
Place the steak in the pan and cook without moving to develop a crust.
Continue cooking to your desired doneness, using touch or internal temperature as a guide.
Add the remaining butter and thyme and baste the steak in the final minutes of cooking.
Remove from heat and let rest 4 to 5 minutes.
Remove the pin bone, slice against the grain into 1/2-inch pieces and finish with additional salt and pepper before serving.
Charred Broccoli Di Ciccio
Ingredients
1 bunch (6 to 7 ounces) broccoli di ciccio (or broccolini)
2 tablespoons chile garlic oil (recipe below)
Salt and freshly ground black pepper, to taste
1/2 charred lemon (recipe below)
Directions
Trim the broccolini, removing only a small portion of the ends if needed.
Season with salt and pepper and toss well.
Heat a saute pan over medium-high heat.
Place the broccolini in a single layer and do not overcrowd.
Char well, turning as needed, but do not overcook.
Transfer to a sheet tray.
Finish with chile garlic oil and serve with charred lemon.
Charred Lemon
Ingredients
1 lemon, halved
Olive oil, for brushing
Directions
Trim the ends of the lemon and cut it evenly in half.
Brush the cut sides lightly with olive oil.
Place cut-side down in a hot, dry pan and press gently.
Cook for 3 to 4 minutes until browned, then remove.
Chile Garlic Oil
Ingredients
1 cup peeled garlic cloves
2 sprigs fresh rosemary
3 to 4 sprigs fresh thyme
1 teaspoon sea salt
1 fresh bay leaf
1 tablespoon chile flakes
1 cup olive oil
Directions
Place the garlic, rosemary, thyme, sea salt, bay leaf, and chile flakes in a bowl, and let sit for 24 hours.
Wrap the mixture in cheesecloth to form a sachet.
Pour olive oil into a small saucepan. Place the sachet into the olive oil and heat gently to 140 degrees Fahrenheit.
Allow to steep for 1 hour without letting the oil burn.
Remove from heat and let cool to room temperature.
Discard the solids and reserve the oil.
'GMA' kitchen picks
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