FRIDAY, WE ARE AT HOOK AND LADDER IN MIDTOWN SACRAMENTO GORGEOUS RESTAURANT THAT’S GOT A VERY DISTINCT FEEL TO IT. DELICIOUS FOOD. WE HAVE THE EXECUTIVE CHEF, LIZ RYAN JOINING US. THANK YOU SO MUCH FOR HAVING US TODAY. YOU’RE GOING TO SHOW US HOW TO MAKE HIS FAMOUS NEW YORK STEAK, RIGHT? YEP, YEP. ALL RIGHT. SO YOU START WITH A GOOD CUT OF MEAT, WHICH YOU GET HERE IN NORTHERN CALIFORNIA RIGHT? YEP, YEP. WE GET OUR MEAT FROM CREEKSTONE FARMS, NORTHERN CALIFORNIA FARMS. AND WE USUALLY LIKE A NICE THICK CUT STEAK. AND IF I’M COOKING THIS AT HOME, WHAT DO I WANT TO DO IF I’M PUTTING IT ON THE GRILL. YOU DON’T WANT TO OVER SEASON IT WITH LIKE, SPICES AND EVERYTHING. YOU JUST DO SALT AND PEPPER AND COOK IT ON LOW HEAT ON THE GRILL, ESPECIALLY WHEN IT’S A THICK CUT OF MEAT. SLOW AND LOW. YEAH, YEAH, SLOW. COOK IT LOW OKAY. ALL RIGHT. AND SO FROM THERE HOW WOULD YOU PLATE IT HERE. SO WE START WITH A BASE OF THE ARUGULA WALNUT PESTO. AND WHAT DO YOU PUT IN YOUR ARUGULA WALNUT PESTO A LOT OF ARUGULA WALNUTS. THE SECRET WE DON’T REALLY TELL PEOPLE IS ANCHOVIES, BUT ANCHOVIES ARE REALLY GOOD WITH STEAK. THEY’RE LIKE THE INGREDIENT IN WORCESTERSHIRE THAT NOBODY WANTS TO TALK ABOUT. BUT IT’S REALLY GOOD WITH BEEF. OKAY. SO HE JUST TOLD ALL OF US WE APPRECIATE YOU SHARING THAT. THE ARUGULA YOU ALSO GET LOCALLY RIGHT. YEP. THE ARUGULA WE GET FROM ROUTE 64 FARMS OVER IN COLONIAL HEIGHTS DID YOU SAY IT’S IN SACRAMENTO COUNTY? IT’S A FARM IN SACRAMENTO COUNTY. YEAH, YEAH, IT’S A FARM. WE DEAL WITH A LOT. SO YOU JUST BLEND THE ARUGULA AND YOU BLEND THE ANCHOVY AND WALNUTS. YEAH, ARUGULA, WALNUTS, ANCHOVIES, LOTS OF OLIVE OIL AND LEMON JUICE. IT’S BASICALLY IT. IT LOOKS AND SMELLS DELICIOUS. NICE. YEAH. IT’S GOOD. IT’S REALLY GOOD WITH BEEF THEN. ALL RIGHT. KEEP GOING. ALL RIGHT. SO THEN WE GO FRUITRIDGE ROAD. I SNUCK A POTATO BEFORE THIS STARTED. THOSE ARE THE BEST POTATOES I’VE EVER HAD IN MY LIFE. HOW DO YOU MAKE THEM TASTE LIKE? THIS IS SUPER EASY. WE JUST BAKE THEM FOR ABOUT AN HOUR UNTIL THEY GET, LIKE, REALLY DRIED OUT, WHICH LEAVES, LIKE, NOT A LOT OF MOISTURE IN THEM. AND THEN WE JUST FRY THEM WITH A LITTLE BIT OF FRESH ROSEMARY AND THEY GET SUPER CRISPY WHEN YOU BAKE. WHEN YOU BAKE THEM. DID YOU PUT ANY SEASONING ON THEM AT ALL? NO. JUST PEEL THEM. JUST NO. NOT PEELED LIKE BAKE THEM IN THE SKINS. AND THEN ONCE THEY’RE COOLED OFF WHAT KIND OF POTATO WAS THAT? RUSSET POTATOES. A RUSSET POTATO LIKE RUSSET FOR THIS OKAY. AND THEN THERE’S THAT BEAUTIFUL STEAK THAT YOU COOKED IT MEDIUM RARE TO MEDIUM RARE. YEP. AND THEN WE FINISH IT WITH A LITTLE BIT OF SEA SALT MIXED WITH FENNEL. NOW DO YOU LET YOUR STEAK SIT A LITTLE BIT AFTER YOU COOK IT. OH YEAH. ESPECIALLY WHEN WE’RE SLICING IT LIKE THIS. IF YOU WERE TO SLICE IT RIGHT AWAY, IT WOULD LEAK OUT ALL OF ITS JUICES ON THE PLATE, AND WE DON’T WANT IT TO DO THAT. OKAY. SO A LITTLE LEMON OVER SOME FRESH ARUGULA. YEP. YEAH. WE WANT TO DO ARUGULA TWO WAYS. YOU ALSO GOT IT FRESH HERE IN SACRAMENTO COUNTY. YEP YEP. FROM ROUTE 64. WHO’S GOT A FARM STAND OPEN ON SATURDAYS FROM NINE TO NOON. I BELIEVE. OH THAT’S GREAT. SO YOU CAN GET ALL OF THE STUFF THERE. YEAH. HE’S GOT A LOT MORE THAN JUST ARUGULA. BUT THIS IS AWESOME. IT’S KIND OF AN UPSIDE DOWN SALAD. YEAH YEAH. KIND OF OH GOD. IT LOOKS BEAUTIFUL. AND THEN JUST FINISH IT WITH SOME MORE GRATED PECORINO OVER THE TOP. THAT JUST MAKES EVERYTHING BETTER. YEAH, CHEF. THIS LOOKS GORGEOUS. WHAT’S THIS CALLED ON THE MENU? IF PEOPLE WANT TO ORDER IT. GRILLED CREEKSTONE NEW YORK STRIP. AND NOW WE KNOW HOW TO COOK A NEW YORK STRIP STEAK. THANK YOU SO MUCH, CHEF. THAN