Great video but I have a question. If you let your steak rest for so many minutes, and your roast rest for 35 minutes, won't they get cold? What's the best way to let your meat rest while keeping it hot?
For a steak you can reheat quickly in a hot oven if you want, just to reheat the surface. The inside will not be cold after 5 minutes of rest. And by quickly I mean like 30 seconds under the broiler or something.
a good chef doesn't need a fancy kitchen with latest gadgets. Just look at street food abroad, all basic utensils reused 50000s of times for many years.
Interesting Jacques! As is usual, you are a genius. I have been experimenting with, up to 48 hours, dry salt brining on my steaks and I have to say, they come out really good. I always cook my steaks on cast iron regardless. We got rid of our gas grill in lieu of a pellet smoker a few years ago and I did not have good luck with steaks on it, but cast iron has been great! Thank you as always sir. Always take tips from a legend seriously!
Thank you, dear chef, for this tutorial! I have the most difficult time getting proper grill marks on my steaks! I have learned so much from you!! Thank you!🥰
A really good cooking thermometer will get the same results, especially if the meat thickness varies, meaning it will cook slower or faster ( thicker or thinner) than what’s shown here.
Wow, it blows the mind! So, so , simple. A piece of good meat, salt and pepper. Olive oil. Good sear. None of that wet aged, dry aged bull shit. Simple veggie, just zuchinni. That anchovy butter is next level. Any Jack or Jill can master this technique. Thumbs up to the chef.
The Grandmaster talks about an triangle steak. The beef board's hangings don't depict it in Wisconsin . Would be fulfilling to know where the cut comes from.
Looks very good, but i throw my steak on my grill for 3 minutes per side. I dont care about those grill marks. I let it rest for a couple of minutes. Perfect for my tastes. I do not put any butter or anything on my steak. I want to enjoy the beef flavor.
I really like your knowledge but … when are you going to show us how to actually grill a steak? You did not. The definition of grilling is always on a gas grill or a charcoal grill. It can also be done over an open fire, but NEVER in a frying pan! That’s frying-NOT GRILLING!!!
I saw your comment before I finished the video, and was gonna say something about how Europeans call their doneness about one stage higher than we do. But then I finished the video, and that's a bang on rare. I prefer medium, but Jacques's steak is not blue.
