Bern's Steakhouse Chef de Cuisine Habteab Hamde demonstrates how to grill a steak as done by the staff at Bern's Steakhouse. You can purchase Bern’s: Rare & Well Done by David and Christina Laxer here: bernsbook.com/
I've eaten their before. It was the first time I'd ever heard of making a reservation for a dessert room with live pianist and cigar menu. Waiters and waitresses made up to a 100k a year. I was in over my head, but it felt good to pretend like I knew what I was ordering.
For any people wondering, The reason chefs say "room temp" is for steaks at around 3 inches. If the steak is cold, it will overcook on the outside and be undercooked in the inside, but that is exactly what this chef takes advantage of. Imagine a steak, 1 inch or even less, at room temp. Try to get medium rare and amazing crust on that, I doubt it is possible. But if its cold in the center, by the time you sear the steak, it will be medium rare in the middle because of it previously being cold in the middle. My explanation might not be extremely clear, but I hope you get it. The numbers are just an example, what I said might be for thinner steaks only, but you get the idea.
you've described the kind of steak that is best if the overcooking, known as sears, is limited to the outer sixteenth of an inch. I sear mine cold at just over 700 degrees on a turkey burner at one minute on each side. before returning them to the fridge. Then you allow them to come to room temperature before finishing them off in a boiling bag at the right temperature for a perfectly uniform medium rare under that ruse.
Cook on indirect heat to 115, let rest heat cast iron as hot as f@#k clarified butter in pan sear one and a half to two minutes a side. Medium rare and perfect!
@@mattsmith718 that’s just the way I refer to sous vide. done to medium rare, then seared thirty seconds to a side in cast iron pan sitting on propane Turkey cooker burner After pan hits 700 degrees according To hand held heat sensor beam. Sorry if I scared you.
I’ve eaten at more restaurants than I can count, a lot of them have been very nice steakhouses all over the country. Bern’s is hands down the best restaurant I’ve ever been to and no other restaurant comes close.
@@ajaded1 Vegas, New York City(many places for years) Dallas(many places for years) Miami, Atlanta, Houston, Chicago, St Louis, Tampa, Orlando....Im sure Im missing several.
@@danneiswender3118 The way you feel about Bern's is how I feel about Cut in Beverly Hills. I've been to the best steakhouses I could find in most major metros, and Cut is the best IMO. I look forward to trying Bern's one day.
A master at work! I’ve been lucky enough to dine at Bern’s on 2 occasions. Absolutely 2 of the best steaks and experiences I’ve ever had. Truly a remarkable dining experience at one of the most legendary restaurants in American history.
I bought this as my first propane grill. It's been a fun, learning experience ru-vid.comUgkxCx5fHawkK9OoV-ojFrY8JLnZrFwAmvUt . I think it's a bit too pricey after looking at other grills, but it wasn't hard to put together and it works really well. I love the side burner option for heating food during a power outage. I have an electric stove and live in the South (Hurricane season), so this was a bonus. I also bought a cover for it and it has protected it nicely (the Char Broil All-Season Grill Cover 3-4 Burner: Large). Every few grill sessions, I take the rack (or grate) and burner covers off and clean them with a non-abrasive scrubby and mild soap. I wipe the excess off of the bottom as well, taking care to avoid the gas and pilot lines.
@caleb jerst Pretty sure D L meant the dude took the cooked steaks and placed them back on the prep area where they were sitting moments earlier raw. Not trying to be a "tough guy" but there it is.
One of the top 10 steakhouses in U.S.! Love this restaurant! Have been there twice. If you’re going to be in Tampa, call for a reservation! Be sure to do the kitchen and wine cellar tour and eat dessert upstairs! Awesome!
Whether its Apple Bees, or Mimi's Cafe, to Black Angus, or the fucking French Laundry... A steak is still a steak. Plus, Its not how the steak was done, its his sanitation procedure that fucked everything up, which doesnt take rocket science to know.
Love the argument to authority, you don't need a fucking phd to know how to cook, does it help in the beginning? Sure, but in the end experience is the best teacher
" its his sanitation procedure that fucked everything up"....yeah...I made the mistake of looking up the hygiene of some "cultures" over in that neck of the world....watching him handle the meat so much with his left hand gave me the heebie jeebies knowing what they use that hand for .
Any chef worth a tinker's damn would never place finish product there, wether or not it had been cleaned. I have no idea what this guy is doing. After a decade of kitchen experience at some of the nicest restaurants in the world, that made me cringe.
Just so you guys know, we do tours of the kitchen and you'll walk right by the grill if you take a tour. You will see that we are actually extremely clean in our kitchen. As far as cross contamination, we dont normally place the meet back on the metal portion after cooked. These steaks were not served to customers. Come by. You'll see. :)
So you didn't serve the MEET to customers. So, you just threw away 800 dollars worth of product. People starving everywhere. Oh, sorry, you served your staff contaminated MEET. OPEN MOUTH, INSERT FOOT.
BERNS is phenomenal ! It's iconic in Tampa and they've added an upstairs room for nothing but desserts. yum It has the largest wine room in the US (last time I looked ). My confession> I was around 12 years old, I asked for ketchup for my steak. eeek ! The server brought a bottle wrapped in a cloth, like wine. But in my defense, people put all kind of sauces on steaks for different tastes.
I first visited Bern's in the early '70's and until 2016, I had the best steak I have ever eaten..then I had one at LG's in Palm Desert...wow! LG's couldn't beat Bern's for atmosphere and certainly not for the wine list (I should say library), but the steak, yes, but not by much.
From one chef to another. Good job on rhoose steaks. I myself domt use butter. Just salt and pepper and get it to correct temperature according to cut of beef. Nice video
bern's is the best! it's more than just a steakhouse, it's a whole experience. one of the best Pittsburgh rare steaks I've ever had was from here, twice even!
No he didn't. If you pay attention you can see the counter has been cleaned off. The huge ass pile of salt that is missing is one of the key give away. The power of recordings right it's not all done in one straight shot! It's constantly rated as the top 20 steak houses in the Country, and top 50 restaurants in the Country but I'm sure from your 4 minute video you know more than the head chef about sanitation SMH.
@@zioulz3685 No there was clearly a giant pile of salt. That many steaks didn't cook in less than one minute it's common sense that there was a jump cut in the video.
I am a grill cook on a cart. I always change my gloves because that is the first complaint that the public can come up with. Knowing that i am careful not to grose peaple out. Most cooks don't practice this because of ignorance. Its a simple correction that vendors fail to correct.
@@heytherebato I've been cooking in high end restaurants for over a decade. I cringed whenI saw the chef do that. The comment was absolutely on point. Beef Tartare is minced raw beef, which is means a large part of it comes from the interior of the steak which would have no bacteria on it, but consuming any raw meat comes with inherent risks.
I love this video, how many restaurants post videos of there kitchen or take cameras in the kitchen? Next time I'm in town, I will certainly be getting my hands on the porterhouse and filet mignon. Great owners and awesome chef ... 2 thumbs up !
Bern's steaks are amazing and what they're known for. Too bad their service has taken a nose-dive and the rest of their menu has suffered. We had gone there for many years to celebrate special occasions and each time, the service got worse. The last time we went (for our 25 year wedding anniversary) the hostess didn't even look at us... "Do you have a reservation?" she asked in her condescending tone while looking down at her reservation list. Reminded me of the movie "Date Night" when the host answered the phone, "This is Claw, you're welcome." I gave her our name and all she said was," You can wait over there. (pointing) They'll come get you." After we were seated, our waiter (Dorsey) quickly took our order and never even offered a wine list from their extensive collection! When our meal arrived, the steak was amazing as usual, but the rest of the meal was barely warm and had no flavor. We couldn't even get his attention to deal with the issue. So if you want to pay $100 for an amazing steak and get shitty sides and service, then by-all-means, go to Berns! We'll never go back.
SHARK CITY WARRIOR yes I notice it but if you watch carefully he put the cook steak at the counter that he put the raw steak earlier that the hate everyone is talking about
Chef, you can use the one small container when you put all stake and put oil, Slot and black paper both side stake before you put on the grill. This is amazing flavour.
you obviously have no experience with high quality meats such as this. you're not getting the bacteria in this meat that you are in regular grocery store meet, you could eat this raw and be fine.
Its said you have to warm meat up to room temp before cooking as it allows even cooking through the meat instead of getting a burnt outside and raw interior. However, if you are cooking at home, chances are your heat source is not hot enough, and your steak is probably not as thick. In order to achieve a great crust without overcooking tine inside for a thin steak with not enough heat, cooking the chilled steak is better. Gotta look at the situation
+Taco I gotta disagree, a cast iron on any ordinary stovetop gets hot enough to literally light oil on fire upon contact. My steaks always come out so much better when I start off with room temp steaks, when theyre cold I find that I get an unwanted gradient in the meat where the edges are well done and the very very center is my desired doneness. But whatever works best for you!
Maybe its cause my house is rather small and have poor ventilation i dont get the pan as hot as it can go. Then again the steaks in supermarkets are usually very thin so its hard to get a good sear. Depends on the situation :)
@@andrewdishman335 It absolutely does. Because the germs on the outside are killed by the heat of the grill. There are actually no germs on the inside of the steak because it has not been exposed to air. Hard ro believe they made a promotional video showing such a blatant error. It's also hard to believe any trained chef would do something so foolish, just based on habit he should not be making such a huge mistake on camera.
i dont get why people are complaining about cross contamination. People eat raw beef all the time in tartars, so its no big issue, poultry you have to be more careful about. countertop might be an issue but that all depends whether its been cleaned or not.
Never cook a steak right out of the refrigerator. You will end up with a burnt outside and cold center. You can make a rare steak without having a cold center. Depending on the thickness and size, leave it at room temperature between 20 to 60 minutes. Dry the steak off as much as possible for a good sear. This allows the muscle fibers to relax and you will get a perfectly cooked steak to your preference. Let it rest uncovered for 5 to 10 minutes after removing from the grill or cast iron skillet depending on the thickness. Do not cover it because it continues to cook after it is removed from the grill or cast iron skillet.
Never say never. Some people like their steaks that way - blood (i.e. cool) rare with a heavily charred outside. Personally, I'm with you as far as cooking steaks (a nice almost medium for me, thanks) but again, never say never.
Different colored toothpicks to indicate doneness. I've been to Bern's. The food was amazing. We took the tour of the kitchen and wine cellar. After dinner, upstairs to the dessert restaurant for something sweet and an old port. Great experience!
He did seem to make a mess but Berns is one of the most well known steakhouses in Florida and the country, so I'm pretty sure this chef is not a "hack".
In the late 80s early 90s there was claim jumper steak house in southern California, it was the best ever hands down, hopefully some people read this comment to back me up, hands down the best
I noticed that too. He also cross contaminated with done steaks where the raw ones were, and gave shitty advice about chilling the steak before grilling. you want it room temp. Yeah I will stick with long horn lol
that is not cross contamination. you know beef is quite safe to eat raw, yeah? beef tartare? cross contamination is "the process by which bacteria or other microorganisms are unintentionally transferred from one substance or object to another, **with harmful effect**."
All of you commenting about how gross it is of Chef to put the cooked meat back on the surface don't realize this is just a demonstration. That's not meat he's likely serving to the guest. This place charges between $35-$100 for their steaks and it's well worth it, PLUS you can take a tour of the kitchen after dinner. I doubt they're practicing poor hygiene practices when you can literally watch food being prepared in front of you.
by your assessment, this is a failed demonstration. I understand your point, but from my perspective I would avoid this restaurant because I don't enjoy burnt steak. how can you claim to cook hundred steaks at once when you burn a few?
Wipes butter on raw steak. Uses same brush to wipe butter on cooked steak. Puts cooked steaks on counter that the raw steaks were on. Where's Gordan Ramsay when you need him.
He’s right here, finger-fucking raw meat then cooked bread... Why? Because it’s how they ALL DO IT ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-bCF225x1vLU.html
Normally you would put in on a tray to rest for a moment, to keep hot, but not cook more than what you anticipate with normal residual cooking of the meat. You need a few moments to get the rest of the order to come together from other sous chefs to begin plating and dressing and expediting
I have been fortunate enough to eat at Keens, Smith & Wollensky, Gallaghers, The Capital Grille, Peter Lugers but the best steak I have ever had was without a doubt at Bern's.
We went to Vegas recently and had a Portehouse at Golden Steer and the Japanese Kobe at Jean-Georges the next night. Both were absolutely fantastic. The Jean-Georges was $450 a plate tho! Lol. Add those to your list next time you're in Vegas. Can't recommend both enough.
Jeff Skinner red meat does cross contaminate. All meat does. I work as a food hygiene inspector and undercooked beef burgers are one of the worst sources of food poisoning. Mainly because of people believong the statement you just said and learning the hard way
