@@cockney2624I know! But home cooks always complain that they rest steak and it goes cold, that’s why they just eat it straight out the pan. Rest and then refire 💥
I've sat at his restaurant in the same position as the camera. It was amazing to watch him cook. There's actually 4 or 5 fires, and you can see each station in operation. One of the highlights of my restaurant experiences. Firedoor's cocktails are creative and amazing too.
My two favorite eposodes in the greatest cooking series ever produced, Chef's Table, were diametrically opposed in every sense, but the cooks themselves have a spiritual similatity of sorts; one is the amazing Korean Buddhist nun Jeong Kwan, and, of course, Hastie. But, also, there is a fascinating similarity between Hastie and Tomanetz inasmuch as the fact both of them work instinctively with fire, heat, and how the food reacts to the heat, without tools or artifices, making them fascinating to watch.
Enjoyed watching it, a bit too drawn out. Also kinda funny how he goes into depth how you want your meat to go onto the heat and not flames and than at 10:14 throws it right onto flames of a log lol.
I realize Hastie is not a merchandise boy like Jamie Oliver by any means, but if he produced some of the utensils he designed and uses, or absorbed from Bittor Arguinzoniz like his mesh pans, even the spray bottles, I believe they would sell really well. Today he is one of the great authorities in all things grilled, so it makes sense the tools he uses would be very desirable.
I do alot of steaks on the weber kettle for a rib eye I dry brine with salt for 24 hours and slow cook indirect for 20mins then sear for 2-3 minutes perfect medium rare every time
Loved your netflix episode. Love everything you did. I love cooking with charcoal! Do you sell your tools like the sifters? Also, is your meat chard black and why dont you like bar marks on your meat? So many questions.. really love your style!
I think everyone would agree that having that 'grey' outside on the steak is horrible experience.... the only tasty bit of the crust is the grill marking itself... so why not get the whole steak like that.
Don't blow your breath and bacteria onto the meat you serve to customers. Maillard is not caramelize. although for simplifications sometimes "caramelize" is used
😂 yeah because the bacteria/virus droplets would survive those temps. It's both Maillard and caramelization although a significantly higher proportion of the former. There's always someone who thinks they have a phD in biochemistry when they really have NFI.
Whaf type of charcoal or wood grill u use in the restraunt, looking to open a restraunt that specializes In portuguese piri piri restraunt looking for a commercial charcoal bbq to do the chicken on
Backyard guys one thing not talked about enough is having a big enough grill to cook the amount of food you want and still have room to move the food around as needed.
Love this! And love the Argentine grills he’s using but never seen one with that kind of setup, crank on the front! Anyone know where to find those? Might be custom?
As someone who has grown up eating steak in Spain I much prefer Argentina and US preparation. The Basque chuleton has become very trendy but never has any cooking skill as its cooked and served blue with cold fat. The talk of rendering the fat and Spanish style is contradictory.
I have great concerns of meat contamination caused by not washing hands after handling raw meat. In the end the chef handled the finished meat with the same hands and utensils used on raw meat. Most cooks knows that's a no no.
Awesome, but the 8-10 minute resting is ridiculous, you'll end up with a cold steak. The resting period is a myth, and it prolongs the internal cooking of the meat, giving the false impression that the juices are "redistributing". Some of the best steakhouses will serve your steak sizzling hot right off the grill, or broiler, without the ludicrous waiting period.
That's because thin steak only needs to rest for as along as it takes the line chef to remove from the broiler and the table service to deliver to your table. Still 2-3 mins minimum which is absolutely still resting the steak. I've never ever seen a thick cut steak rested any less than 8 mins. Try grilling two thick steaks and cutting one open immediately while leaving the other to rest appropriately before cutting. There will be 10x more juice on the plate for the steak that wasn't rested. I know where I'd prefer that juice to be but to each their own I guess.
