S6 E10 | Feitelberg and Mikey Pavinelli | Barstool Presents: Les Mascots | Something’s Burning

Barstool’s very own John Feitelberg and Mikey Pavinelli swing by the kitchen to talk about their latest project – Les Mascots on YouTube. Between the acting, the directing, and the budget – it’s a homerun. Also a homerun? The NY Strip, French Fries, and Tableside Caesar Bert makes ’em.

New York Strip Steak

Ingredients

  • 3 × 16 oz NY strip steaks (about 1½ in thick)
  • 3 tbsp olive oil
  • 2 tbsp finely chopped rosemary
  • 3 tbsp finely chopped thyme
  • 3 tbsp finely chopped parsley
  • 6 garlic cloves, crushed or grated
  • 6 tbsp unsalted cultured butter
  • Kosher salt and black pepper

Steps

  1. Remove steaks from refrigerator, pat dry, and let rest at room temperature.
  2. Mix olive oil, herbs, and garlic with salt and pepper to make a rub; coat steaks and set aside to marinate.
  3. Preheat broiler to high (500 – 550 °F) with rack 4 inches below element.
  4. Preheat broiler pan (or cast-iron skillet) for 5 minutes; place steaks on pan and broil 4 – 5 minutes per side to medium-rare (130 °F center).
  5. Rest 10 minutes with a pat of cultured butter on top before serving.

Twice-Fried French Fries

Ingredients

  • 3 large russet potatoes, cut into ⅓-inch shoestrings
  • 2 quarts canola oil (for frying)
  • Salt and pepper

Steps

  1. Soak cut potatoes in cold water to remove starch, then drain and pat dry.
  2. Par-fry in 325 °F oil for 5–7 minutes per batch; drain on wire rack to cool.
  3. Increase oil to 350 °F and fry again 2–3 minutes until golden and crisp. Season immediately.
  4. Keep warm in a 200 °F oven until ready to serve.

“Tableside” Caesar Salad

Ingredients

  • 1 egg yolk
  • 1 tsp grated garlic
  • 2 anchovies, finely diced
  • 1 tbsp Dijon mustard
  • 1 tbsp Worcestershire sauce
  • 1 tsp Tabasco
  • ½ cup grated Parmesan cheese (plus extra for garnish)
  • 1 cup olive and canola oil blend
  • 2 tbsp lemon juice
  • 6 slices brioche loaf (cut into 1-inch croutons)
  • 3 heads baby romaine, chopped
  • Salt and pepper to taste

Steps

  1. Toast brioche croutons in a 350 °F oven 10–12 minutes until golden.
  2. Whisk egg yolk, garlic, anchovies, mustard, Worcestershire, Tabasco, salt, and pepper.
  3. Whisk in ½ Parmesan and slowly drizzle oil to emulsify. Add lemon juice and remaining Parmesan.
  4. Toss croutons and romaine with dressing; finish with shaved Parmesan.

Watch the Episode