Nate is joined in the backwaters of the garden state by Joe Cermele, host of the Cut & Retie podcast and fishing writer (Outdoor Life, Field & Stream). Today the team is targeting Bowfin but what other beasts might we meet under Joe C’s expert tutelage?

Hungus? Bungus? Stick around for New Jersey strip steaks expertly prepared in a carbon steel pan.

Recipe:

2 1 1/4" thick strip steaks
3 yukon gold taters
Rice flour
Arugula (or your favorite salad greens)
Butter
Olive oil
Canola oil
1 Clove garlic
1 Lemon
Red wine vinager
Salt & pepper

Start by peeling your taters and cutting them into 3/4" discs. Once done you're going to boil them for 10 minutes, pull out and pat dry. Dredge them in the rice flour (seasoned with salt & pepper) and set aside. Get your favorite pan out. Nonstick. If its a sticker, oil er' up! Heat to medium high. Once its nice and hot add the steaks. The steaks should be set out of the fridge for at least an hour. We want them room temp. Salt them and pat dry. Salt again liberally before adding to the pan. Add them and start turning every 30 seconds. Building a beautiful crust! On the last 2 flips add some butter and a crushed clove of garlic. Once the internal temp hits 110, pull them and bag in tin foil to rest.

Add some canola oil to the pan and we can finish the tates. Cook them until golden brown.

For the vinaigrette mix olive oil, the juice of 1/2 lemon and the vinegar. Even parts vinegar and oil.

Thats it, serve with a nice squirt of lemon right on the steakums!