How to Cook the Perfect Steak | Chef Jean-Pierre 

I've always salted my steaks for around an hour or so but I never thought about going a day or two and I tried it. It makes the crust AMAZING! This is how you get a great crust just like he said. Mine were salted and in the fridge for roughly, thirty hours. I will always be doing this from now on! Worked in the broiler as well as the frying pan. Both steaks had amazing crusts and they both had just the right amount of salt flavor.

Who else is watching in 2024? One of the best vids I've watched on the topic! Thank you!

Best part of these videos is the very beginning. "Hello friends!" That's right...I'm friends with Chef Jean-Pierre

After years of cooking and years of watching cooking channels how have I only just come across this guy ? What a brilliant man, superb simple no nonsense explanation with great natural humour. Chef Jean-Pierre I could watch your videos for hours, thank you x

Best cooking channel on RU-vid. Not only does he teach us the hows, in a very entertaining and humorous way, but more importantly also the whys. Thank you chef 😊

This video is important for anyone that really wants to learn how to cook the perfect steak, you’ll learn… #1 Don’t waste your time taking the steak out 20 minutes before cooking it. It accomplishes NOTHING. #2 Do not wait the last minute to salt your steak. Add salt AT LEAST 45 minutes before cooking it! (one or two days is even better!) #3 Get yourself a good instant read thermometer, pushing your thumb in the palm of your hand DOES NOT WORK! #4 Searing the steak DOES NOT seal in the juices. (its only purpose is to create a delicious crust) #5 Be sure to let it rest at least 10 minutes after cooking it, before cutting into it.

My wife said it's too much grease, I said this is how Chef Jean Pierre does it, If you don't like it, get out of my kitchen.

I saw this video some time ago. I cooked it for my wife and mom. When your wife loves your cooking it's one of the best feelings ever. Thanks Chef.

This is the only cooking channel I watch, because it teaches us what and why. I'm a pilot and help train pilots in the simulator, what and why is so important for understanding the process. Chief Jean you are magnificent and many thanks for your enthusiasm towards something that a lot of people don't know how to cook. I am one of those people. Blessings always 🙏

What I love about chef Jean Pierre is the amount of effort he puts explaining why he does something and proves it by example. This man is a culinary treasure, and it is a complete privilege to learn from such a true, highly experienced chef.

I struggle with depression. When I click on Chef's videos, I instantly feel happier. Thank you for being who you are sir ❤

My stepdad has always been the steak grill master. Since he had some health problems a few years ago, he just cannot handle grilling in the heat any longer. So, steak has been one of those things we’ve just had to live without or order from a nearby steak place (but we eat-in and so it’s never good). I used to cook steaks like this - but I always ate the thinner steaks so the whole process could be done in the pan. However, filet MIGNON is the steak of choice for my mom, thanks to this video I think I can master cooking them steak! Gonna try it this week!

Quite possibly the most logical and sensible professional chef alive. Chef Pierre takes the sometimes well accepted myths and bad information - and often insulting opinions - mouthed by many of the so-called "celebrity chefs" (we know who they are) and he throws it all out the window. He then sits us down and shows us how it's done. Love this channel! 😎👍

That "Mmmm, mmmm, I forgot the pepper." was classic. Je t'aime, Jean-Pierre. You make watching you making food a pleasure.

I followed this recipe precisely, and served it with Caesar Salad, fingerling potatoes with gruyere and parsley, and topped the steak with a pat of compound butter I made with lemon zest and fresh herbs. Without a doubt, the best steak I've ever made! Thanks, Chef!

I don't usually comment on RU-vid videos, but I've come back to this video today to tell you that for the last 6 months or so since watching this, this is the only way I will cook a sirloin steak. Absolutely delicious. The steaks I cook at home now are better than anything I've been served when going out for a meal. Thanks for the tutorial

honestly I have say if you don't fall in love with chef jean Pierre in the first 5 min of the video there's something wrong with you. I have to say chef its very rare to see a man with a heart of gold I wish you good health and wellness chef😘❤

Chef Jean-Pierre: The best teacher of cooking anywhere on RU-vid. That thumbnail looks really good by the way.

I did this last night and it was, indeed, the perfect steak. Creamed peas along side. So freaking delicious. The crust was ridiculous. Jean Pierre is the man!

I cooked this last night for my daughter and I with mashed potatoes and broccoli. Did as you instructed salted the steaks 24 hrs on a rack uncovered in the refrigerator. They came out medium done but Perfect, tender and favorable my daughter loved them so that was the real test for me Chef! Thanks again for a simple and easy recipe ☺️

"If your head was not attached so good you'd be losing it. " Your videos are fantastic. You always bring us joy and knowledge. I am blessed and happy to be your friend. God bless you chef.

" If you got 7 seconds to spare you save 80 bucks " I laughed so hard, Can't help but think it can be applied to more than kitchen thermometers.

Chef, I am an absolute novice cook , I saw your steak tutorial and it helped me and my steak was actually edible

If you’ve ever wondered what class was like at The Culinary Institute of American, this is it. Except with less humor, a lot more pressure, thicker accents, and the utterly subjective grade you’ll get at the end of the semester. This was AWESOME. LOVE Chef Jean- Pierre!

I love to watch Chef Jean-Pierre cooking videos because he’s REAL. No fake smiles.

I've watched maybe 100+ "how to cook the perfect steak" videos. This was by-far the best, most helpful, most informative one I've seen yet. THANK YOU!

I thought that the great chef had two characteristics: innovation and nobility, but I discovered a third characteristic of the great chef, which is a sense of humor, and this is what distinguishes the chef Jean-Pierre.

I've been grilling steaks for ages, but this video is a game-changer! As they say the biggest room in a house is room for improvement and my steaks are about to go from 'yum' to 'wow'! Big shoutout to the chef - you're a steak oracle!

Love this guy, that experience plus the humor.

My compliments to Chef Jean Pierre! I purchased a couple inexpensive chuck steaks ($ 9 for both) and followed his instructions. This may have been the absolute best steak I’ve ever made. Everyone complimented me on how great it tasted. I used 2 skillets, avocado oil, the added pepper, butter, onions, and garlic at the end and let it rest for 15 minutes. Sides were baked potato and green beans. Merci, my friend!

This channel is slowly weaning me off my dependence on measured and thorough recipes to do any sort of actual cooking and I can’t express enough how much I appreciate it! (my wife does too. Lol) Still consider myself a through-and-through novice in the kitchen so far (still set off the smoke alarm sometimes) but I am becoming less cautious and more adventurous by the day! Thanks, Chef!

I've watched many videos from so-called experts / chefs on RU-vid who salt the steak just before cooking on the grill, fry pan, etc. All of them say to make sure the steak is dry before cooking and then proceed to draw moisture out just before cooking. Mind boggling how much misinformation is out there! Thanks for underscoring what I've known for years. You're the best!

Probably the best Video on how to do a Steak i have seen so far. Perfect 👌

Mate !!! I have no words, Awesome !!! and your enthusiasm is infectious. Brilliant !!!

So tonight, just a bit ago, my husband and I used this recipe exactly on a 2+” thick prime grade New York strip. Weighed about 1.5 lbs. Salted and sat on a rack over a smaller baking sheet for 30 hours chilling. I kept peeking at it, in 15 minutes the exterior was lit with big fat liquid spots, like tears, the kosher salt still showing in spots. Then it slowly began disappearing back into the meat dry aging but just for a day plus. We cooked it exactly as stated and it was hands down THE BEST STEAK - and I’m not a NY strip fan, but hubs is. He’d thought it might be too rich, the final application of garlicky herb butter basted at the end, and then we waited another 10 minutes and dove in. “Perfection”, said the steak connoisseur, preferring well aged but not to a handy state beef. It was so tender and perfectly cooked. It really is the only way to cook a steak! Chef? You’ve taught me so much, and on my own time. I can’t thank you enough! We are foodies. Love GOOD food. Your skills, innate talents and expertise are all so well displayed here; you do things I wouldn’t have thought of doing - and you explain WHY at each step, making for a lot of thought processing for you while you’re cooking!, but SO valuable to your viewers. And every recipe I’ve tried really is outstanding. 😊❤️😊❤️😊 we love you, Chef Jean-Pierre. I’m off to relax and savor that meal. 😀

Jean-Paul, you are a genius, I have been cooking steak the wrong way for so long. I am in Australia, constantly watching your channel every day and leaning so much from you Thank you so much for sharing vast knowledge

Okay! So I had a couple of Strip Loin Steaks in the freezer that I wanted to use on Saturday night. So I took them out on Thursday and let them thaw in the fridge. Then on Friday, I salted them lightly with just enough Kosher Salt as you directed and placed them on a pan with a rack and returned them to the fridge. On Saturday, about 10 minutes before I was going to cook them, I placed them on the counter, set up the butter, my fresh thyme and garlic from my garden, and got my pan and oil up to 400 degrees (by my Infrared thermometer - from your teaching - Essential Kitchen Tools). In went the steaks and following your instructions, step by step, I turned out two of the BEST Medium Rare Strip Loin Steaks that my wife and I had ever tasted (and those are her words). At this point, I will admit that I once followed that method of taking the steaks out, not 10 minutes, but half an hour before cooking and salted them immediately before putting them into the pan (before Chef JP). Well now I have been thoroughly rebuked and I will always do my steaks according to the Gospel Of Jean-Pierre! Thank You so much for doing this video!! I guess you CAN teach an OLD DOG(me) new tricks! Here endeth the lesson. GOOD JOB!

Most entertaining chef ever. Italian, French, Elmer Fudd and Donald Duck accents all rolled into one, just amazing. Love this show.

You are a king Jean-Pierre - that was the most fun of I’ve had watching a cooking video in awhile

The way he explains and his love for cooking its amazing and contageous.

Chef Jean-Pierre deserves so much more attention. Honestly, he should have a Netflix show or Food Network show. He's got a great personality and seems like he actually cares and is passionate about teaching people. He's not overly pretentious or snobby like some chefs. I love his videos on RU-vid and feel like he deserves widespread recognition as a chef and teacher.

As I sit here watching you enjoy your steak there is a huge smile on my face and I swear that I can taste that steak! Thanks Chef for another recipe so simple that 'even a child could do it.'

For the first time ever, I salted a ribeye and let it age 3 DAYS in the fridge. I threw it on a 500 degree grill for 4 minutes per side (changing the grill angle every two minutes) and let it rest for 5 minutes... It was the BEST steak I've ever had in my life (and I'm 60!) The crust was amazing, the inside was tender and medium rare, and all it needed was the salt and pepper it was prepared with. I encourage everyone to try this! Thank you chef!

All/every small details you’ve shared with us is gonna be v useful to many’s (Including me🙂) A very generous of yours. This makes much difference between your channel and another. Sincerely thank you. With my admiration & respect. Wish you/family in a good health. Best regards.

This guy is precious, in absolutely the best way possible. How could you not love someone who giggles when he says, “BUTTER,” and then reaches for it?

There are not to many times we like to stumble, but on this occasion so glad I did, Gordon Ramsey Pah! Jamey Oliver Pah! and all the others Pah! I got totally absorbed not only with the cooking but Jean-Pierre's personality, a first class Chief but obviously someone who loves to teach, many of the chiefs we see on TV nowadays are all about their own ego's but I don't find that here, if you lack confidence then here you'll feel relaxed and confident and eager to get going. Now ploughing through the back log of videos.

I love that everything is so carefully and thoroughly explained. It is great to know why each part is done. I am so grateful to have found Chef Jean-Pierre... it is so evident his great love of cooking and teaching.

WOW! I watched this last week and tonight we had steak for dinner. I got my husband to watch so he could duplicate what you did. THE BEST STEAKS EVER COOKED AT HOME!! SUPER TASTY, WONDERFUL TEXTURE! The only difference we did was NOT use the oven. He took the steaks outside and put the cast iron frying pan on the grill and cooked it that way and it still came out great! I am a new subscriber and thank you so much for this video. 🤩

Chef Jean-Pierre, a man in love with steak, he can't stop smiling, such a joy to behold :)

I miss how the food network used to teach how to cook amazing food simply, I am so happy to find this channel. Thank you for teaching us incredible recopies Chef. You are such an incredible and entertaining teacher and you make it so easy.

You come across as so friendly and helpful. I just love watching you cook. You have a great sense of humor. I actually believe you when you say anyone can cook! Thank you for giving me the confidence to try! ❤

This guy is great because he does a bunch of old school dishes that no one does anymore. In SF area back 30yrs ago the Nuevo Cuisine pretty food was in vogue and mostly crap. Most of the older French restaurants disappeared along with those dishes. It still breaks my heart because they are all gone. Even in Paris last year I could not find Coquille St. Jacques on the menu anywhere. So now I have to make my own French food, which is the greatest of all food, hands down. So I like this guy because he is a character and has great simple dishes. Thanks

In my 70's and even wrote my own cookbook in Alaska and I am learning so many tricks, tips, recipes, do's and don'ts, but most of all you have taught me to say " Get Out Of My Kitchen ". I am totally addicted to your channel and find your methods of cooking, baking, use of condiments refreshing and inspiring. I make my own butter and herb bread so bring on the butter !!!!! Thank you Chef !

I'm even more excited to hear you talk about steak, thank you Chef for the culinary treasures that you share!

What an absolute legend. Keep inspiring us Chef, much respect.

I love this man! The way he delivers his thoughts, there's something old school in it. Straight to the point! Great man! ❤

Watched this video last night. Bought some ribeyes, shallots, thyme, and garlic today and cooked the steak exactly how Chef Jean-Pierre taught in this video. It was absolutely perfect! I may never go out for a steak dinner again.

OHHHHHHH STEAK AND BUTTER....i'm buying my steak tomorrow to cook on Saturday..i also have a couple of side dishes in mind..Merci Chef, i look forward to your videos every Thursday :)

I have seen several dozen videos on how to cook a perfect steak. Yours is the best! Can't wait to make my next steak! Love this!

I am so thankful for a chef who doesn’t tell me to judge the temperature by touching it.

If you can let a steak like that rest 10 minutes, you are an absolute paragon of willpower.

I've been watching all of the mainstream RU-vid chefs for YEARS and just discovered chef Jean Pierre last month and I swear I've learned more from him in a more simplistic and less complicated way than any other chef I've been watching

You are a master, chef and your videos are the most entertaining to watch. What a personality!

Obviously Chef Jean Pierre is amazing, but what makes me watch is the smile he puts on my face every time throughout his videos. Chef! Thank you!!! God bless you!

Idk what I like more... Watching you talk or walking you cook the steak... Very entertaining 😂 I'm definitely gonna try this.... I've always fear cooking steak because it never comes out right.... Let's go! 👍

I used these techniques to cook Christmas eve steaks tonight, and the result was delicious. I served it with caramelized onion and oyster mushrooms, garlic mashed potatoes, and butternut squash with fig sauce. Sooo good :) I got lots of compliments on the steaks! Thanks for your help with this.

I followed your recipe exactly and now this woman I’ve been trying to impress thinks I actually know how to cook! Guess I have some catching up to do with your videos. Thanks chef!

This is exactly how I cooked my steak for years. However, recently, I've tried another method and I now prefer it to this method. Mainly because of 16:41, see that gray band beneath the crust around the pink center? If you follow this method, you can get rid of that, and get a perfectly soft and uniform pink steak all the way through, right up to the crunchy crust. 1. As Jean-Pierre said, as soon as you get your steaks, take it out and salt it thoroughly. I'd suggest doing 5-6 minimum at a time because of the next step which may surprise you..... 2. Here's where it differs: After about 45 minutes, when you see the moisture no longer on the surface of the meat, you're going to wrap your steaks TIGHTLY in freezer paper, and then you are going to freeze the steaks in your freezer. It needs to be wrapped VERY tight so you have a smooth cooking surface when you take them out. (I know, it sounds blasphemous, but, just try and stay with me, because I promise it's worth doing.) 3. Freeze the steaks for as long as you want, but I'd suggest not going much beyond 4-6 months. 4. When you're ready to cook one of your steaks, turn your oven on and set it to 250 degrees. Then get your nice cast iron or thick stainless steel skillet, and get it HOT HOT, 450-475 degrees, and then add your oil. I also recommend Jean-Pierre's choice of avocado oil, although sunflower oil is another great tasting alternative with a high smoke point. Unwrap one of your steaks and immediately put it in your skillet straight from the freezer, and then sear for 2:30-3 minutes on EVERY side (including edges) to develop your crust. This is a 10-12 minute process in total. The goal is to have a nice crust on the outside while the inside remains frozen. Don't worry about overhandling the steak, because it's still frozen on the inside, just focus on getting that uniform crust on all sides. 5. Now you're going to take it out of your skillet and transfer it into a small baking pan, and you're going to smother the steak in garlic butter, along with your any of your preferred herbs and aromatics, and you're going to bake the steak for 30-50 minutes (again depending on how thick it is), flipping it every 10-15 minutes and spooning your seasoned butter on the steak until you reach the 135-140 degrees on your thermometer (for medium rare.) 6. Let it rest for 5 minutes before cutting. When you cut it, you'll see that you now have a completely uniform pink on the inside with no gray brand, just a stark contrast between a crunchy browned outer crust and pink tender interior. I've tried a lot of methods of cooking steak, and while the method shown here makes an excellent steak and it takes less time, I've been truly convinced that the freezing method does make the definitively perfect steak. Give it a try, I promise you will not be disappointed.

Mon dieu! How come I am just discovering you now? How refreshing to listen, watch, observe, and LEARN from you Jean Pierre! Thank you for making my day happier! 🇨🇦

Can't go wrong with Jean-Pierre. Thank you for posting all your life's career into beautiful high quality videos.

FINALLY how to cook a steak. I knew all that touch your forehead, chin, and take out an hour before etc was ridiculous. Jean Pierre is so clear and authentic.

You won't believe this, but that steak was SO GOOD that we made it again this week! OUTSTANDING recipe--thank you so much! Both times we cooked them in a cast iron skillet--on the grill instead of in the kitchen. Loads of red onions and garlic. Steak in our house will always be this recipe!

I had to come back and watch this about two more times to get it "seared" into my mind. Love you, Chef.

I really get a lot out of your videos, Chef Jean-Pierre. They are exactly at the sweet spot, not too complicated, not oversimplified. I had bought a thermometer to cook steaks a point and wondered about the core temperature only rising by a couple of degrees when leaving the meat outside for an hour. I'm glad I finally heard a professional voice what I had been wondering about myself. By the way: I firmly believe that you making us better cooks helps save more relationships than any marriage councelor ever could, so thank you for that, too :-)

Hello Chef Jean-Pierre,I just finished preparing the steak the way you showed us in this video.I love it!. Thank You.

Love his guy, very genuine and NOT a fake!!!!

My heart skipped a beat when you said you're going to make a whole collection of sauces. I can't wait!

One of the best chefs I saw and listened to. Reasons why. Not arrogant and over complicated. Accepts any way we like our steaks done. Key is moisture and keep flavor. Challenges the various myths which I followed but perhaps didn't have to and most important of all, educational meaning he is one of the few great chefs that literally explain more in depth the reason and logic behind why he does what he does. Not only does this help us retain this in our memory by understanding rather than just memorizing the recipe but open doors to be creative using the same principles. Listener friendly and his method is more practical, not taking away anything from all the other great chefs, but create a more comfortable atmosphere in my opinion being a novice cook. Chef Jean Pierre 's methodology is embracing and priceless thanks and keep it up please.

“My friend “… love love LOVE this steak tutorial !! Thank you 🙏🏽

@ Chef Jean-Pierre; your presentations are exceptional. I have been loving your French ways of cooking for many years. Stay well and happy.

I'm a very experienced cook, done hundreds of steaks, and I learned from this video. Excellent.

First time watching Chef Jean-Pierre. Truly loved it. You can tell this guy is the real deal..!

Thank you Chef! I tried this recipe today and I cannot believe I just found you now. It turned out amazing. My wife gave a big thumbs up. I will make this my signature dish with the family. Happy cooking!

Hit the sub button as soon as I heard "Hello there friends". Such a pleasure to listen to and watch! Now I must go and fix my oven!

By far you are the most inspired chef with an incredible sense of humor and a lot of modesty.

Clearly he's been trained by Louis de Funès. Having spent my holiday week on learning how to -burn- cook steaks - they are so hard to find in Germany! - I appreciate the lessons of this here chef very much. No chances for Tricatel! Next holiday toolbox: Fleur de sel - cooking sheet with rack - cast iron pan - bottle of avocado oil - map with shops selling steaks, shallots, thyme... list of friends to phone to come by...

niesamowite, czlowiek oglada latami przepisy na steka, testuje, próbuje, sprawdza, az tu nagle filmik który wreszcie ma sens. Specjaliste poznaje sie po tym co robi, w szkolach kucharskich powinni tego uczyć, takiego steka jeszcze w restauracji nie jadłem. super filmik i dziękuję

Salted in the fridge uncovered has been the best thing! Glad to hear I'm doing it right

I enjoy his talking as much as I enjoy his cooking. He makes sense and talks at a level most people can understand. Way to way Chef Jean-Pierre.

Over 2.1 million views in only five months. A testament to how great of a teacher you are. Thank you for sharing your wisdom. You are one helluva communicator.

This was one of THE best culinary education videos I've seen. I just tried doing a steak as instructed by Chef Jean-Pierre and it was perfect as promised. I just found this channel and I am really enjoying the videos. Thank you, Chef!

You are the absolute best.. You are not just a chef!! You are also a teacher!! Much love from Nigeria

A great thing about Chef JP's videos and methods of teaching is that it explains *why* you are doing or using something. The first complex dish I've made in my life was beef Stroganov with my own beef stock after watching Chef's videos (up until then the most complex dish I made on the regular was pasta with canned/jarred salsa with additions to the salsa). I have all the steps and ingredients in my memory not because I remembered a list but because I understand why I make those steps and why I use these ingredients. Also knowing why makes me confident in figuring out solutions if I don't have access to an ingredient (eg. I don't have access to thyme but understanding why thyme is used helps me to decide if I should replace it with something or just not bother with finding a replacement). One think I would like to see from Chef JP is videos that give an overview over groups of ingredients or specific ingredients. Eg. meat or specific meat like beef; what are the parts of the animal that are used in cooking, what parts of the animal are used for what type of dishes, how does the age of the animal impact meat parts etc. I've learned a lot about onion preparation from watching all the videos but I would be interested in videos that specifically focus on the ingredient and it's "whys" that are not specifically tied to a dish. I would like to thank Chef Jean-Pierre for sharing his knowledge to us all.

Didn't know him. Heard his voice for one second, instantly slammed that Subbutton. You know it's good when someone talks about food in that accent.

This man has explained how to make a steak better than my culinary school teachers ! Definitely following him. Thanks chef.

This is my fave JP video. Having him rant about the thumb trick is my favorite moment ever on this channel... Hello???? 😂😂😂

I can't stress enough how often I butchered the perfect steak applying all that useless nonsense on the internet. Thank You for this Lesson Chef. A true way that make even the cheapest cut a masterpiece... Brilliant 👏

Chef Jean-Pierre . . . You always put a smile on my face and make me laugh. I love your cooking and your videos. Thanks for all the tips.

I cooked this dish tonight, following your method to the letter. I have never had a more beautiful steak in my life. Medium rare, so juicy. Perfect in every way. It cost less than a Big Mac, which I never eat. Thank you, J-P

Just made my wife a Cowboy steak I got at a great local butcher. I used your perfect steak method and your garlic mushroom recipe. Absolutely nailed it! I love to cook maybe once a month so it was great to have your video to help me along. I didn't have the confidence to nail my timing, so I cooked the mushrooms first and put them in the oven to keep warm while I cooked the steak and they were still amazing.