Cooking The Perfect Steak.. 

That's called a medium cooked steak here in the US. I love it that way though. Medium Rare has a warm red center. That was warm pink. Either way, bomber! Yum! ;-)

That butter action with a little Eurythimics to make it mind blowing! Yiha!

Scott, If I've missed it, I apologize, but how about a video on how you maintain your knives, cutting board, and rules of dos and don'ts?

Sweet dreams are made of this...

Come on man, the Porterhouse is the daddy of all steaks. Another steak I enjoy is the Pichana steak. Has a thick bit of fat on the top, and if you season that with sea salt and cracked pepper then roast it in the oven, it is glorious!!! I get all my steaks from Farmisons (UK based) and they are expensive, but bloody lovely.

G'day Scott, Geeze, you do a simple steak video and nearly start the War of 1812 all over again.... ah, you Pommies and Yanks are funny people. Anyway, brilliant visuals on the cooking and basting of that steak. Totally agree on the Hanger! Best of the best! Now, mate, you and Hugh Furnley-Whittingstall are the only two cooks in the world I've seen on 'TV' that repeatedly flip their steaks during cooking. In Hugh's book on meat he bangs on for pages about how one should flip a steak continually during cooking. Got to say you two are in the minority. Two-thirds/one-third (first side up for plating) is the industry standard in many countries. The only way I'd flip a steak was if I was cooking it outdoors on an extremely cold day where you're losing serious temperature due to ambient cold air. Anyway, I wanted to be there and taste that steak; the marbling was good. Just a bee's dick over done for medium IMHO. Cheers, BH

T-Bone is the ultimate balance, the perfect contrast, the big, ultimate steak. Plus you get the sweetness of the meat next to the bone.

Shavings of bone marrow melted in butter ! I've done seen it all now...

Every one nitrate popular famous shefs said, you shouldn't turn your steak more than once. I'm not saying you should, I don't know.. Care to comment?

Bravo Scott! On my own I discovered this way of cooking a steak a long time ago and it's been my secret method. You are the only person I've ever seen cook a steak this way. You add the bone marrow where I use bacon grease. I'm going to have to try it that way. Also, I agree with you that skirt and flat iron are the real 'sleeper' cuts, and I might rate them higher than ribeye or a quality sirloin, like the one you prepared here, if not for the sinew in the flat iron and texture of the skirt. Have you considered the chuckeye steak? because I consider it between ribeye and sirloin. Beautiful my man, Beautiful!

Hallo Scott could you let my know please! Where is the cut taken from for a hanger and fa Flat iron?

Looks nice, almost as good as a ribeye ;)

I agree about the fillet thing. I quite like sirloin or rib eye, but to me your steak was in that pan maybe 30 seconds either side too long. But I like mine a little rarer.

If you were prettier I'd say you are a big tease! Great video.

I thought you were just gonna fry up a steak. After the marrow, and butter- i needed to change my underwear

Mustard!!! Sir how dare you ruin that wonderful flavor with mustard lol 😁

Fry up some onions green red peppers garlic mushrooms get them nice brown salt & pepper ribeye both sides drop in the pan cook it fem min on both sides remove and set on plate make gravy with left over juices put it on a nice large lightly toasted hard roll

The money shot after you sliced the steak and poured the pan juices on was unadulterated food porn.

This channel should have an R rating. WARNING: Contains food porn. That steak is cooked to perfection. Well done, Scott. lol

I just ate my supper. And you successfully made me hungry again. Definitely gotta try this.!

No way is that medium rare, it is even over cooked for a well done steak !!!

It was so close. I could almost taste it. It sure does look tasty 😋.

i dont know if you do requests but i had an amazing slow cooked beef in mac and cheese this week

Now that's food porn👍👍👍

Spell Bound fantastic! KEEP IT COMING LORD REA! You deserve a place in everyones house

yea... yet anothe classic and another method. Brilliantly done once again man. CHEERS Scott.

I need to stop watching your videos before going to sleep...

Absolutely starving now. Top job.

That's medium, not medium rare.

Portahouse is king for flavour and texture

beautiful crust, impeccable technique, unequivocal simplicity. yeah, that's a steak.

Hey Scott one of my all time favourite is sirloin flap steak its very tender,very flavour full and not very costly. It's also a very versatile price that can be used for kebob, tacos,stir fry,grill you name it I'd love to see a video on that particular piece thanks

Just going down to my shed to make something dear. Back in a minute,yeah right.

You should try out tri-tip steak.

Hi there brother keep up the good videos and God bless you and your family and friends and everything you do in your life 🙏🙏🙏

Beautiful

O man, throw some eggs with that and you have a great breakfast.

you cooked it too much Scott.

Absolutely perfect Steak Scott. Spot on lad and of course you need Colemans, these flogs don't know their born mate. Muppets :-) Cheers Moose.

I only use the milder French Mustard with my Steaks, and the more pungent English Mustard on everything else i.e. Hotdogs - Looks to me like you used a full flavoured English Colmans Mustard!?

2" thick Porterhouse with grill cranked up all the way covered with clarified garlic butter, kosher salt and coarse ground pepper. Grill 2 minutes, flip, grill 4 minutes flip, grill 2 minutes and done.

Hey hey! Great little video as always. Can you please maybe do a video about how to spot quality meat? For me it’s hit or miss when it comes to steak. I do everything the same way as you do in this video but half the time the steak is so tough, it’s inedible:/

Aw man im craving steak.. Cheers Scott your vids have really inspired me! Ive just bought a meat mixer/ sausage maker cant wait to make some faggots.. quick question where do you buy your bone marrow and how long does it usually last ? #novice

Love your videos Scott. In a previous steak cooking video you advocate putting the steak in and leaving on one side for the full half of total cooking time. Can I ask what's changed your mind and why, I struggled with a good steak before your original video but after copying you, my steaks have been great. Just wondering why the change of thought?

Lots here slamming the use of mustard - it’s English mustard, which is mustard flour mixed to a paste with water and left to mature. It has no real flavour, but delivers a wasabi-style rush to the nose which intensifies other flavours. It’s not the vinegary sauce you’re thinking of.

For me one of the best pieces of meat, is Flank Steak... Such a great, and surprisingly cheap, cut. Very versetaile too.

so that looks like what they call a NY Strip here OR Kansas City Strip depending on where in the USA you live. personally, I don't like NY or Kansas so i just call them Strip. Cause I love strippers LOL. I have no clue what a hanger is, and what a sirloin is is way bigger than that strip. Or if it is that size it's a Petite sirloin and does not look that good, as good as a strip I mean. so I guess I have to decipher this out at the Butcher

I like to get a nice thick strip steak or ribeye. Cast iron skillet 🍳 as hot as I can get it. A drizzle of olive oil. Sear top and bottom. (30 sec). Then I use tongs to sear the sides for a few secs. This creates a crust barrier to really seal in flavor. At this point the steak has a nice crust but is still a bit raw. Next I place the cast iron skillet directly into an oven that’s atleast at 400 degrees F. I remove it from the oven after only a few minutes (oven time will vary) Next I place the steak on a cutting board to settle for atleast 10minutes While the steak is resting I create a rue gravy. I add water to the cast iron drippings while on high. Once it creates a thin bubbly(thin boiling layer) I add 2 punches of flour and whisk away. This thickens into a delicious steak flavored gravy that I lather on top of a beautiful steak. So delicious 🥩

I love cooking steak by this method. Not sure what to say about the mustard (sacrilege? heresy?), but to each his own I suppose. Great vid!

“As my hanger gently weeps”....immortal line from another SRP-video

have to disagree with you, the Rib eye is the king of all steak

The problem with RU-vid and videos like this is you can only like them once. Amazing steak.

Beautiful , a lot of people forget to save the resting juices

An alarm just went off on my pace maker

I am about to say something that will get flamed viciously. The next time you fire up your grill try the steak frozen solid. Put a little oil, salt and pepper. Although the best you can hope for is a warm medium it has a great texture, really tender and the flavor is just as good. Yes, this was a mistake that turned out really good.

You need a smaller pan Scott...and not a teflon one, try carbon steel, much better. Like your videos though!!

Scott love the videos. Can you do a video on packaging the meat? I would like to know how you package and freeze your meats. Thanks.

Absolute food porn man, I love all of your vids and cant wait to try some of your seafood ones. I am a Brummie and having been in Canada for 22 years I am moving to south Pembrokeshire so I cant wait to try out some of your local produce recipes.

Loves the videos!!

Scott, please never ever tell us again you are no chef, chef! That bone marrow towards the end made me drool. I only would have skipped the mustard.

Ok, so I tried doing this, starting with the pan being smoking hot before adding the oil, then added it, just like you said. But to my chagrin, the oil burst into flames that shot up about 3 feet high and ruined the pan. Now to be fair, I don't know much of anything about cooking, so maybe I added too much or used the wrong kind of oil? But it seems a safer idea to heat the pan with the oil already in it, and look for the oil to slightly smoke, rather than the bare pan.

As an italian and according to my culinary culture I think british and american people are a bit obsessed by sauces. That sublime steak should be eaten alone, the mustard will corrupt that perfect flavour.

Hi Scott, many thanks for the video as I sit here starving being on a fast before a minor operation tomorrow and you send me this !! All in good fun mate, after 4 or 5 years of following you I will let you off ! :)

Sweet dreams are made of these

This man will die happy. But too young. Just like me. Go Scott, thanks for the vidyos

I feel the title needs an asterisk "How To Cook The Perfect Steak*" , with the asterisk stating *if you don't have a grill.

I agree with you about fillet steak. To me it tastes of nothing and has a horrible texture. How they justify the price I don't know.

I have learned so much from you mate, so much, and I learned that there is no proper butcher in my hometown. Thank you for sharing your knowledge with us

Nice steak. I don't mind the steak in the pan with the butter at the end but I find the butter can make the steak sit a bit high in my guts. My favourite is our Australian Rib Eye caramelised over direct charcoal on the Weber and then finished with indirect heat and a lump of hickory. Turns out tender and tasty and never fails to impress the guests.

That looked delicious; 👍 As for the mustard, its just a matter of taste, like a wee dog licking its own arse. Great information re variations steak.🤔😜

Saw the video title. Knew there would be a handful arrogant Americans in the comments. They think they know best when it comes to steak. Same for brisket.

Agree with your opinion on fillet. Though a carpetbag steak I would consider cooking

Great as always My favorite butcherboy you are. I'd dip you in Colemans and have a nibble

sorry scott, in my opinion, the ribeye is where it's at. i was shopping one time, and had my cart about half full when i went to the meat section. they were all out out of ribeyes. i back tracked, replacing everything in my cart and went to another market that had ribeyes. i stopped in the meat section first, just to make sure.

bone marrow and butter will.make.any.British food taste edible

Bone marrow?? Where do you get that from? When I was a kid, I used to use a teaspoon with a skinny handle to dig out the marrow from the bone after we were finished with the Sunday joint..

My dad always gave me a piece of bread dipped in the juices of his steak,never any of the steak itself, but oh boy was it good, I did it for my kids as well.

Get that mustard away from that steak you savage.

Great to see hanger your fave mate...I love it too

Feck me, I was hungry watching the cooking but the mopping up with the bread at the end pushed me over the edge!

Who else is eating cup noodles because the price of beef has skyrocketed in 2023😮

Why are you using a fish knife to cut beef??? Steak looks very good though!

you are a fooken hero!

A new York strip is abfab. I am going to try the scientific version of cooking from frozen till has a crust then finishing in a hot oven. 😍

Regardless of the chosen cut, for the best flavour the beef must be air dried and aged properly, start there then argue which is the best cut. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-1o7GTADAo1g.html

Sweet dreams indeed

Why do American not eat mustard? It’s the perfect traditional condiment with steak

Why do American not eat mustard? It’s the perfect traditional condiment with steak

Never had mustard with a stake. But don't knock it with out trying it. I guess?

And there was me thinking I was just going to have some pasta for dinner tonight. Nope, off to the shop I go.

The skirt and hanger are the diaphragm it sits on the inside of the rib cage. The cut on the spine inside the rib cage is the tenderloin. The outer portion of the spine is where the ribeye, porterhouse and T-Bone come from.

Love how his face showed up in the corner as i said to myself “ i could only imagine the look on his face as he’s chewing.”

Great looking steak Scott, and yes the Mustard is Awesome with steak also.

after watching this I had to go buy myself a steak... mmmmm...so good

Love a good Hanger steak 😉 perks of working in a butchers huh!

NO no no no no no !!! ;) Room temp for a day and then 10-15 seconds a side ( after holding it fat down for 15 secs ). Man up Scott ! lol

Our do you guys name everything from the hindquarters sirloin?

Hey Scott I really like your channel. I’m a meat cutter from the states are there different names for a cut of beef there . Here we would call that a strip steak .

WELL THIS IS MAKING ME SO FREAKIN HUNGRY

The hanger steak to me is the best steak because there is only one it’s the diaphragm muscle . But most people in the states get it confused with the skirt steak