♪♪ ♪♪ ♪♪ ♪♪ -Today on "America's Test Kitchen," we're cooking for two.

Julia makes Bridget New York strip steaks with crispy potatoes and parsley sauce.

Becky makes Julia classic Caesar salad.

And Erin makes Bridget New York cheesecakes.

It's all coming up right here on "America's Test Kitchen."

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♪♪ -Today it's all about cooking for two, and we're bringing the steakhouse home.

Now, up first, Julia's here, and she's promised me a recipe with a main course and a side dish that's going to impress.

-Mm-hmm.

It's going to blow your mind.

-It is?

Excellent.

-Yes.

I actually developed this recipe myself nearly 20 years ago, and over the years, we've updated the cooking method for the steak so it's a bit more foolproof.

And this recipe has been cut down so it just serves two people.

Just you and me.

-Just you and me.

Perfect.

-And it's steak and potatoes.

And to get started, we're going to work with the potatoes.

-Okay.

-This is a nice, demure 12 ounces of baby bliss red potatoes, or little red potatoes.

I'm going to cut them into one-inch wedges.

All right.

So, now we're going to cook the potatoes and the steak in the same skillet.

But in order to do that just right, you have to give the potatoes a head start.

So we're going to jump-start them in the microwave.

-Okay.

-So into a bowl they go.

I'm going to toss it with a little bit of oil and salt and pepper.

So here I have a tablespoon of vegetable oil.

Just a little salt.

Just 1/4 teaspoon of table salt.

1/8 of a teaspoon pepper.

I'm going to stir it around, which, for potatoes in a bowl, means doing this fun thing.

-Right.

-[ Chuckles ] All right, into a microwave they go, high power, 5 to 7 minutes until they begin to cook through.

And I'm going to stir them partway through cooking.

-Okay.

-All right.

Are you ready?

-Yeah.

-[ Laughs ] -Well, that looks like microwaved potatoes.

-It sure does.

Now, they don't need to be cooked through at this point.

You should get a little resistance.

-Okay.

-We're going to finish cooking them in the skillet.

This is just a head start.

You can see a bunch of liquid has come out of the potatoes.

We want to get rid of that before we cook them.

So you want to get these nice and brown.

And moisture is the enemy of browning.

So we're going to drain these right into a colander.

And I'm actually just going to let them hang out in there while we start cooking the steak.

Oh, now look at this beauty.

New York strip steak 1 1/2 inches thick.

Now, that can weigh anywhere between 12 ounces and a pound.

This serves two people.

I'm not going to trim anything off this.

We want those little bits of fat to render and encourage some good browning in the skillet.

Now, the other thing to note about the steak is I've already salted it.

I actually salted it a few hours ago.

-Mm-hmm.

-And, so, a steak this size, you want a teaspoon of kosher salt.

I sprinkled it evenly all over the steak at least 45 minutes, but you can do this up to a day ahead.

-Oh, that's handy.

-All right.

So we're going to pat it dry.

So that's what these paper towels are here for.

Oh, look at that.

You see?

-Yep.

-Beautiful moisture.

All right.

So there is a beautiful steak.

Now for a little pepper.

It's 1/2 a teaspoon of pepper I'm just going to season both sides.

All right.

Here I have a nonstick skillet, which I know is not how we used to sear steaks, but it is perfect for this updated method.

It's a cold pan.

I'm not putting it on heat.

I'm dropping the steak right into the cold pan.

As the steak heats up, that fat is going to render.

It's going to start to sizzle.

And we're going to flip the steak every two minutes.

And it's that constant flipping of the steak which will make it cook evenly from the top and the bottom.

-All right.

-So we're going to get things going by putting this over high heat.

We're going to let it go for two minutes.

And I have a timer here.

Every two minutes, we're going to flip that steak over.

[ Timer beeping ] All right, two minutes.

Time to give it a flip.

Whoa.

-Nice.

-All right.

So we're going to cook it again on high heat for the second side.

Two minutes.

I'm starting the timer.

-All right.

[ Timer beeps ] -[ Chuckles ] That was the two minutes.

-Oh!

-Flipping back over.

I know.

Now, at this point, I'm going to turn it down to medium or medium low, if you have a really potent stove.

We're going to cook it, again, flipping every two minutes until the final temperature is medium rare, 120 to 125.

And that can take anywhere from 4 to 10 minutes.

All right, Bridget, it's had a few flips on this side.

Time to take its temperature.

Again, we're looking for 120 to 125.

All right.

Nailed it.

Right between 120 and 125.

-All right.

Internal temperature, whatever.

Look at that crust.

-I -- I mean, look at that.

-Oh!

-Oh, I love it when it's right out of the pan and super sizzling.

-Mm-hmm.

-All right.

Put a little foil cover on it.

Let it rest for a bit.

Meanwhile, we're going to cook those potatoes using the skillet and those beefy drippings.

If you want to grab those potatoes.

-Sure thing.

-I'm going to add a tablespoon more of vegetable oil.

Back on medium heat.

Thank you.

-You bet.

-Right in the pan.

Oh.

Now, I do take time to make sure all these potatoes are one cut side down because they get so beautifully browned.

So we're going to let these cook.

They'll take about 10 minutes.

I'll go in there every few minutes and spin them around.

Make sure all the cut sides get brown.

-Okay.

-Now, potatoes are cooking.

The steak's resting.

Let's make a little sauce.

So here is a really simple one.

This is parsley.

This is 1/2 a cup of parsley leaves.

I'm just going to put this right into a mini food processor.

Next up, some extra-virgin olive oil.

Just 1/4 of a cup.

A little bit of red onion.

This is two tablespoons of chopped red onion.

Two tablespoons of red wine vinegar.

A little bit of water just to help the blades go around.

That was a tablespoon of water.

Some raw garlic.

This is two cloves.

I'll do it right into the food processor.

Just like that.

A little bit of salt.

This is 1/2 a teaspoon of table salt.

Just 1/8 of a teaspoon of red pepper flakes.

All right.

Now I'm just going to let it rip for about 20 seconds until it makes a nice sauce.

Oh, lots of sauce.

-Beautiful.

-Time to take a look at our potatoes.

Look at that.

-Gorgeous.

Perfect potatoes.

-Gorgeous, right?

So I'm just going to flip them on the other side.

That way we get nice and golden on each side.

All right.

Those potatoes just have another minute or two.

Time to unveil the steak.

I want you to see just how perfectly this steak is cooked.

-Look how juicy that is.

-Oh, perfect medium rare.

I mean, look how juicy that is.

-Well, this looks like a steak right out of a steakhouse.

-Yeah.

Time to eat, if you can believe it.

It's that easy of a recipe.

-Beautiful color.

-Beautiful steak.

All right, now for the potatoes.

-Look at that.

-Every time I make them, I'm just so shocked at how beautiful they are.

A little sauce?

-Yes, please.

-I like it just on the steak.

I like the potatoes as they are.

Only thing missing, my girlfriend.

[ Laughs ] -Yes.

-Yeah.

-I was going to say, the meal is almost complete.

-It is now, isn't it?

-It sure is.

-What goes better with a steak than a nice red Zinfandel?

-I love a good fruit juice.

-Mm.

[ Chuckles ] Cheers, girl.

-Cheers.

-Oh.

-Jammy.

Lovely.

-I have to go right in for this potato.

-All right.

I'm going to tuck into a tatty.

-Mm!

-Mm, mm!

-The potatoes are out of this world, aren't they?

-That's just salt, pepper, and beef fat, right?

-I know, I know.

It is the easiest steak-and-potato dinner and it never disappoints.

-That steak cuts like butter.

-Mm-hmm.

And the vinaigrette?

Gorgeously fresh.

-Ahh.

Mm-hmm.

Not overpowering at all.

-Mnh-mnh.

Just nice hit of fresh parsley.

It has a little vinegar backbone.

Hit of garlic.

-Best steakhouse I've ever been to.

-[ Chuckles ] The service is so-so, but... -Service is great.

-Service is a little rowdy sometimes.

-And cheers to you.

-Thanks.

-Mm.

You are going to want to make this beautiful steakhouse dinner for two.

And it starts with sautéing the salted steak and flipping it every two minutes.

Jump-start the potatoes in the microwave before browning them in the beef fat.

And then, use a mini food processor to make a quick parsley sauce.

So, from "America's Test Kitchen," for two, it's New York strip steaks with crispy potatoes and parsley sauce.

Mm, cheers.

Cheers again.

-Cheers?

You like that wine, huh?

-Well, wine, the steaks, the company.

♪♪ -Making a really good Caesar salad at home isn't hard, but you have to get two things just right.

The first is the dressing and the second are the croutons.

Because if it doesn't have croutons, I'm not going to eat it.

-I'm there for the croutons, too.

-Yes, exactly.

-But we're also going to make sure we have some nice crisp romaine lettuce... -Mm-hmm.

-...and a really creamy, garlicky dressing.

-Okay.

-So, let's start with those croutons -Mm-hmm.

-...since we agree they're the most important.

I have two ounces of ciabatta bread here, and it has a nice airy crumb.

It's a little bit chewy.

It's going to make some really nice croutons.

So I want 3/4-inch pieces.

That looks about right.

This is really nice... -Mm-hmm.

-...for just the two of us.

So these are going to be some special croutons.

They're not just going to be crunchy.

They're also going to be a little bit chewy on the inside.

-Yes, that's the hallmark of a great crouton.

It has multiple textures.

It's just not hard throughout.

-Right.

So the way that we're going to do that is we're going to add a little bit of water to the bread, and water is going to gelatinize the starch in the bread and turn it to glucose.

And that gelatinized starch will crisp up on the outside but stay a little bit chewy on the inside.

-Yes, the chewy bits.

-So that was a tablespoon of water.

And I'm just kind of squeezing it into the bread a little bit, it soaks it right up.

-Yeah, it sure does.

-So, before we toast these up, I also have a tablespoon of olive oil and one garlic clove that's minced up.

I'm just going to add the oil to the garlic.

I'm going to use this later to flavor the croutons.

-Okay.

-I have another tablespoon of olive oil in this pan.

I'm going to heat it up over medium high heat until it starts to shimmer here.

We're going to toast these bread cubes for 7 to 10 minutes.

They're going to get nice and crisp on the outside, and they'll turn a really nice brown.

All right.

So it's been about seven minutes.

You can see those croutons look gorgeous.

-They're beautiful.

-So I'm going to turn the heat off.

Now, remember that garlic oil that we made before?

I'm going to drizzle that all over those.

-[ Laughing ] Oh!

-I know.

-That's a crouton.

-Yeah.

Just toss it.

Oh, you can smell that right away.

-Yeah.

-And then I have two teaspoons of parmesan cheese, as well.

I'm going to sprinkle that.

So now we have garlic parmesan croutons.

-Goodness.

Can we skip the salad?

-Seriously.

[ Laughs ] All right.

I'm going to put those in a bowl and we'll set those aside.

-Mm!

-Okay.

And now we're going to make our dressing.

I'm going to do one little prep step for our dressing.

So I have 1 1/2 teaspoons of lemon juice and a small clove of garlic.

I'm going to use a Microplane and just grate that garlic right into the lemon juice, and the acid in the lemon juice, the citric acid, is really going to help mellow out the taste of that garlic, because we don't want a really sharp taste.

All right.

So we'll let this sit for 10 minutes.

We'll let the citric acid do its work, and then we'll come back and make the dressing.

-All right.

-All right.

You ready for some Caesar salad?

-I am, I love how you have it all lined up here -- it's like tableside.

-Yeah.

Fancy, right?

-It is.

-So this is the garlic and the lemon juice that we let sit for 10 minutes.

-Mm-hmm.

-Now I'm going to add an egg yolk.

-Mm-hmm.

-And using just the yolk instead of the whole egg makes the dressing nice and rich.

And then, you get that dressing that'll really cling to the lettuce -- delicious.

-Mm-hmm.

Just 1/8 of a teaspoon of Worcestershire sauce.

Just a little bit.

And then, I have two minced anchovies.

-Mm-hmm.

-And that's not going to make the dressing taste fishy.

It's just going to add really nice savoriness to the dressing.

-If it doesn't have anchovy, it's not Caesar.

-I'm with you 100%.

For the oil, I'm going to use half extra-virgin olive oil and half vegetable oil.

The extra-virgin olive oil can be a little bit too assertive.

-Mm-hmm.

-It has that fruitiness, that bitterness that's really nice.

But we want a really balanced dressing, so using half and half is a really nice way to go.

So, 2 1/2 tablespoons of each.

I'm just going to drizzle that in so we get a nice emulsified dressing.

And in goes the vegetable oil.

-You have a nice emulsification going on there.

-And that egg yolk is a great emulsifier, so that really helps, as well.

Now, I have 1/3 of a cup of Parmesan cheese.

I'm going to add about three tablespoons.

-1/3 of a cup is 5 1/3 tablespoons.

-Oh.

But we will add a little bit of pepper.

All right.

-Mm!

-Now we have some nice cold romaine lettuce that I tore into bite-size pieces.

-Nice, ice cold.

-Yes, it must be ice cold.

That's about 4 1/2 ounces, or a small head of romaine.

And there's these croutons.

[ Both laugh ] -Waiting for those.

-I had to hide them because I was worried you were going to eat them while we were waiting.

All right, now we just give it a nice toss.

See how that dressing is nice and thick?

It's really coating those salad leaves.

-Mm-hmm.

Yep.

-We don't want too much dressing.

We want just the right amount.

-It's the perfect amount.

-All right.

The time has come.

-All right.

I have our table set up over here.

-Very nice.

All right, I'm going to give us each half.

We need a lot.

-Yes.

-And then, I saved a little parmesan, as well.

-Oh, just a little on top.

-Ooh!

-[ Laughing ] Oh, that looks delicious.

You know what I'm going for first.

-Yeah.

-Yeah.

The crouton.

-Give those a try.

Ooh.

-Mm!

-Was I right?

-Mm-hmm.

A-plus.

-Thank you.

-Mm.

-Mm.

-Croutons are perfect.

-Mm-hmm.

-They taste like garlic.

A little bit of parmesan, but it's that dual texture.

-Mm-hmm.

-Crunchy on the outside, a little softer on the interior.

Now for the dressing.

-Mm.

-Mm!

Mm-hmm.

-Lemony.

Savory.

Creamy.

Mm.

-It's perfectly balanced.

And that's what's really hard with a Caesar, especially if you're scaling it down for two.

This is perfection, Becky.

Thank you.

-I'm happy you like it.

-So there you have it.

If you want to make the ultimate Caesar salad for two, start by tossing the croutons with a little water before toasting them in a skillet, grate the garlic and let it soak in lemon juice, and use a combination of olive oil and vegetable oil in the dressing.

From "America's Test Kitchen," a classic Caesar salad for two.

[ Chuckles ] ♪♪ -Our dinner for two continues with a little dessert for two.

And Erin is here, and she's going to show us how to make the most adorable individual New York cheesecakes.

-So, New York cheesecake has that distinctive brown top and that really rich and creamy velvety texture, right?

-Can't be beat.

-It can't be beat.

And it's, um -- it's something that you have on special occasions because it is a project that takes a lot of ingredients and a lot of time, and usually you only make it when you have a lot of people coming over.

-Right.

-Right?

So I'm going to show you how to make a recipe for two, and it's going to be a fraction of the time, and it's going to have an equal amount of velvetiness.

And it's going to be beautiful.

And you're going to love it.

-Great.

Sold.

-All right.

So let's jump into the crust.

We have three graham crackers.

I'm just going to break these up into about one-inch pieces.

And we're going to process them until they're finely ground.

-Okay.

-It's going to take about 30 seconds.

All right.

So these are finely ground.

That's what you're looking for.

Now I'm going to add one tablespoon of white sugar and two tablespoons of melted unsalted butter.

Now I'm just going to pulse this about five times until it's nice and combined.

So we're moving on to our cute little springform pans.

These are 4 1/2-inch nonstick springform pans.

I'm going to give you half of the crumbs.

And I'm going to take half the crumbs.

-Okay.

-And now we're just going to each take a spoon, and now all you want to do is just press this in so it's an even layer.

-Gotcha.

-And just kind of tamp it down so that we're really making a compact crust.

We want that crust to be dense and only on the bottom.

-How's that look?

-That looks great.

-Okay.

So now we're going to bake these in a 325-degree oven on the middle rack for about 10 minutes until they're nice and golden brown and aromatic.

-Okay.

That smells so good.

-Yes, they do.

Oh, they look perfect.

-Okay.

-All right.

Bridget, could you please turn the oven temperature up to 500 degrees?

-You got it.

-Our crusts are perfect.

-Mm.

Beautifully browned.

-Nice and golden brown.

We're gonna let those guys cool while we make the filling.

-Sounds great.

-Okay, so, cheesecake, start with the cheese.

-You need cream cheese.

-Absolutely.

So we're using 10 ounces of cream cheese.

And it's softened, and that's very important for this recipe.

So, now I'm just going to beat these on medium low speed for about two minutes until it's nice and creamy.

I really just want to, like, smooth this cream cheese out, work out any lumps.

I'm not trying to beat air into it.

-Okay.

-Okay.

So, now we're going to add some sugar.

-Okay.

-So we are using a total of 1/3 of a cup of sugar.

But I'm going to add 1/4 cup to start, okay?

-Okay.

-And I'm just going to add a little pinch of salt.

And we're going to beat this for about 30 to 60 seconds.

Okay.

Now I'm going to add the remaining sugar.

Now I'm just going to continue to beat this for another 30 to 60 seconds until it's incorporated.

Okay.

So, next, I'm going to add four teaspoons of sour cream.

This is going to add a nice tang to our cheesecakes.

And a half a teaspoon of lemon juice.

-Ooh.

-Lemon is just a nice little, like, burst of acid just to kind of cut through the richness.

-Pick-me-up.

-Mm-hmm.

And 1/2 teaspoon of vanilla extract.

-There we go.

-Yeah.

Now I'm just going to beat this for about 15 seconds until it's all incorporated.

And scrape down the sides of the bowl.

Next up are our eggs.

So, I'm going to add one whole egg.

And plus one yolk.

That extra yolk gave it, like, that extra kind of lusciousness that we were looking for.

Now I'm just going to incorporate this for about 30 to 60 seconds.

All right.

So now we're going back to our crusts.

And these guys have cooled.

Very important step is that I'm going to brush the sides of the pan.

It's going to ensure that the cheesecake, as it bakes, it does not stick to the sides.

We want it to release because we don't want it to crack.

-Right.

-All right?

And the crust has plenty of butter in it, so it's not in danger of sticking to the bottom.

And now it's time to distribute our filling.

It's time to bake.

So, earlier, I asked you to kick up our oven to 500 degrees.

-Right.

-So, New York style cheesecake, we want these guys to bake in a hot oven.

So we're going to bake these at 500 degrees for two minutes.

And, immediately, we're going to kick down the oven temperature down to 200 degrees without opening the oven door.

And they're going to bake for another 12 to 17 minutes at that lower temperature.

-Okay.

-And we're going to bake them until they reach an internal temperature of 150 degrees.

We're going to rotate the pan halfway through.

So here are our cheesecakes.

They've baked about 15 minutes.

So we want 150 degrees.

Check that out -- 150 degrees.

So we're going to let these cool for about five minutes.

All right.

So these have cooled for just five minutes.

-You can see them deflating just a little bit.

-Exactly.

And, so, now I'm going to release them from the sides of the pan.

And that's very important, because if I don't do that, as they continue to cool, they're going to continue to shrink and they will stick to the side of the pan and it will not be good.

-No.

It might rip right in the middle.

It will not be good at all.

-It will not be good.

All right.

So I'm angling the blade of the knife against the pan, not the cake.

-Okay.

-I don't want to cut the edge of the cake off.

I just want to release it from the edges of the pan.

-Gotcha.

Okay.

-Okay.

So now we're going to let these sit here for about an hour at room temperature to continue to cool.

They're going to continue to deflate a little bit.

And the dark edge that you see is going to get a little bit richer as it deflates.

We are so close, Bridget.

-All right.

-All right.

So, just a reminder.

So we let these sit at room temperature for about one hour to cool down.

-Mm-hmm.

And we put them in the refrigerator.

I wrapped them up in plastic wrap, put them in the fridge for two hours.

-Okay.

-And, technically, you could leave them in the refrigerator for up to four days, which is really cool because you can make these in advance and have them whenever those cravings hit.

And, so, now I'm going to give you a hot towel.

-All right.

Thanks.

-I'm going to take a hot towel.

These are just clean dish towels that we put -- got wet and put into a microwave.

And now they're nice and steamy.

So you want to just place your cheesecake on it.

-Oh!

-And we're just going to kind of give it like a little heat wrap for about one minute.

-Okay.

Should I keep hugging it?

-Sure.

I want to hug it, too.

-All right.

-[ Laughs ] So this is -- What this is doing is that the heat is going to go through the pan, and it's going to help it to release a little bit more easily.

Okay, so it's been about a minute.

-Yes, it has.

-All right.

So now you can release.

-All right.

-And now we can pop the spring molds.

So, remember, we also released it with a knife earlier.

-Yes.

-And you just want to gently pop it.

-Oh!

Okay.

-And I kind of pop it up from the bottom.

Isn't it grand?

Beautiful.

-That's lovely.

The only problem is you have to wear this around all night.

-It's okay.

-Oh, no.

You can take it off.

-New bling.

-Look at that.

-Oh, and now we're ready to unmold.

So you have an offset spatula.

So all you want to do is put a thin blade in between the bottom pan and the crust and just release it.

-Oh, yeah.

Now it gets slippery real quick.

-Absolutely.

Yep.

So, now you want to just lift it up and gently slide it because it will go quickly.

There we go.

Nicely done.

I don't know about you, but I'm pretty darn impressed with these.

-I am, too, especially mine.

-Especially yours.

[ Both laugh ] So, one more final thing.

We want these to sit at room temperature for 30 minutes.

So, would you like some berries, Bridget?

-Yes.

-There's some fresh raspberries and blueberries.

-I doubt it needs it, but I bet it would make it even more over-the-top spectacular.

-Absolutely.

Visually beautiful.

And also that, like, little kind of bite of fresh fruit along with the creamy cheesecake.

-Lovely.

-All right.

Ready?

-I am so ready.

-It's time.

A cheesecake just for me?

-Yes.

-I'm very excited by this.

-It's a very generous portion, too.

-Yeah.

-All right.

-Oh, no, I'm totally going to house it.

-You gonna go in?

-Yeah.

-House it.

-[ Laughs ] -It's crisp crust.

-Yes.

-Passes the crust test.

-Oh, look at that texture.

-Mm-hmm.

-Look at that beautiful texture.

-Oh!

-Creamy, a little fluffy.

-Mm-hmm.

Mm-hmm.

-Definitely cake.

-Mm.

Wow.

-Well, that is rich.

-I outdid myself, didn't I?

-You absolutely outdid yourself.

This is buttery.

It's got just the right amount of tang in it.

-Yeah, mm-hmm.

Yep.

-That a little bit of lemon juice and sour cream, that brightens it up.

Oh, beautifully.

-Absolutely.

And that graham cracker crust is doing exactly what it's supposed to do.

-Perfect platform.

-Mm-hmm.

-And that bit of browning around the edges.

-Mm-hmm.

-That's that signature New York cheesecake style.

-Mm.

-Outstanding, Erin.

-Absolutely.

-Thank you so much.

-Yeah.

-Now, if you want to make a cheesecake all for yourself, start by baking graham cracker crust in mini springform pans, use a bit of sour cream and lemon juice to liven up the cream cheese filling, and start the baking in a 500-degree oven for just a couple of minutes for a signature brown top.

So, from "America's Test Kitchen," what a great way to end a fabulous meal for two -- New York cheesecakes.

You can get this recipe and all the recipes from this season, along with product reviews and select episodes.

Those are all on our website, americastestkitchen.com/tv.

Mm, mm, mm.

Best part is they're portable.

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-Plugrà European-style butter was created for all chefs, cooks, and bakers, slow-churned with 82% butterfat for a smooth texture and more pliability for flaky crusts.

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