I just tried this cooking method and I made the best steak I’ve ever had! So buttery! I was finally able to make the perfect steak for my wife! Thank you for this tutorial!
This is great! I preheat my oven to 500. Season steak. Pan fry in cast iron pan for one minute on each side. Put butter on it and put iin oven for 5 minutes. Comes out perfect.
thank you, brother .. everything I see online is "crank the heat up to put on a sear..." you're the only one that says "heat it to medium to put on the sear"..... I'm never happy with the results from other folks advice.... I'm gonna try your method and report back.
Very very good technique. The water with the butter is class. However I really do prefer my steaks cooked over coals. But hey ho. Class video. Steak looked absolutely awesome. Love it.
I wish I had that smoke extractor fan. I fill my home kitchen with smoke doing this on my stovetop. I bought an electric smokeless grill for the countertop, and it has eliminated the smoke but it doesn’t get hot enough. I hate gas grilled steaks. I think I’ll just come to your restaurant. That looks amazing. I want the cracklings, too. ❤️
One great guaranteed way to avoid smoke and odors (for instance boiled lobster), is to purchase a portable gas range if your grill doesn’t have one. Then, if you have a screen porch like me, just cook it outside! It’s so nice to eat in absolute clean air lol.
I was vegetarian till almost the age of 50, my oldest daughter got me to buy and try steak, I had no idea how to cook it. I pulled my cook book (BC) and said to use high heat and sear, add butter and baste. I have been eating meat or red meat since that day. Thank you to my oldest daughter Sheila for asking me to try it.
Apparently, I wasn't the only one to threw fist bumps at my monitor when he slathered that steak in butter, then cut into it to reveal a perfectly Rare, med rare, Steak fit for the Gods!!
Why do I feel like this man is professionally cooking a perfect stake, for someone on MDMA that’s fist pumping in the next room? Literally a perfectly cooked steak. This in my opinion is the ONLY way to cook a steak. Very nice!
@10:14 Really liked the video and technique...but that definitely is not medium. That thing needs a few more minutes (why many put it in an oven for a few minutes between searing rather than resting at room temperature).
Dude, why your video popped up while I’m super hungry was evil! ;-). That looked amazing man and the overall size of the restaurant as it appears in the video, mannnn that must of smelled amazing! I cook filet very similar. Unfortunately my wife doesn’t like ribeye as she doesn’t understand that fatty value! 🙄. Best wishes and thx for increasing my hunger…lol
Thanks for watching. There is nothing wrong being hungry watching a steak being cooked. A filet is also a great cut. It has its place but, also not my favorite. I would say that in my retaurants, 90% of men eat a ribeye or a NYstrip and 90% of the women eat a filet.
I use a modified version of what he does, and it takes things up a whole different level. This is a quick and dirty technique that makes sense in fast pace restaurant environment, but we can slow things down at home. Same general jist once you get the the cooking part, I just add some prep work for an even better steak. Firstly, Ill buy the primal or subprimal cuts of the meat I want, and then simply cut and vacuum seal a majority of the the meat. What happens when you do your own meat cutting, is that you get to keep the "waste" that is the trimmings and excess fat, after cutting out the dozen or so thick steaks you'll get. Its a super easy skill to learn, and it'll net you big savings down the road when grabbing meat on sale. That "waste" is the key though. All that excess fat? Let it render it down on low heat in a slow cooker for several hours, strain it with a dense strainer into some glass jars ( paper towels can work too, but you lose a lot due to absorption), and then let it cool. Boom. Now you got what is likely several months of beef tallow to use when cooking your meals, instead of having to cut beef fat from the steak every time. It also is cheaper overall than buying the tallow separately. Who doesn't like savings?! The tallow melts like butter and adds more beefy flavor to whatever your cooking. Next is the dry brine. First, take out the defrosted meat the day before you plan on cooking, pat the surfaces dry with paper towel, and then salt all sides with a kosher salt of your choosing (be generous with the salt on thick steaks, it'll absorb). I go ahead and add the pepper at this point (because I'm to lazy to season twice), but you can do it just before cooking if you want to. Once that's done, just toss it on a rack of some sort, and let it cool in the refrigerator anywhere from 4 to 48hrs, as preferred. I prefer mine to around the 24hr mark, but you can still notice a slight difference in as little as 4hrs. This'll help leave the surface nice and dry for the sear, making it much more complete. When you get to the basting stage, ill use a nice salted butter (Irish cream for the win), and add some garlic with the rosemary to really bring things home. Everything else is the same for the cooking part, I just find that using some proper beef tallow and a nice dry brine really elevates the steak to the next level. Happy cooking!
It is a valid option if you have a dairy allergy. However, beware of the salt content of margarine. Some brands have a very high sodium content. Perhaps if you go a little lighter on the seasoning you could make it work. Let me know how it turned out. :D
Definitely nowhere near rare (purple-blue) but I agree that it’s closer to a medium-rare though right down the middle between medium and rare so perfect!
First, thanks for watching. I shot this with my cellphone a long time ago without color correcting. The colors are a little out of balance especially the red. I sure ate that steak though :D
You are right. However, if you are going to baste it in butter like I did, be careful with the amount of salt that ends-up on you plate. Thanks for watching.
I'm. I thought when he first pulled the steak off that he was done with it. I was like man this steak doesn't look good. But when it came back and then seared it, it looks spectacular.
Looks good and I'm sure it tasted good! I typically season the entire steak on all sides including the fat and then I sear the fat first and render it down before slapping it in the pan. 1.5 minutes per side without touching it and then drop in a bunch of butter / garlic & sage and baste it, flip it a couple of times without any heat. And let it rest 5min minimum on a warmed cutting board that sits atop the pan I just used....
Mistake ?? : at around 4:57 the chef says it's SEARED for about 6 to 8 minutes. It was Not cooked on each side that long and I think he means RESTED, NOT seared/cooked. I am following this recipe and it's gonna be great, but this seemed to be a "mistake" in wording. That would Not be the time he cooked the steak the first time. TY Chef for this excellent tutorial and technique !!
We sear first then, oven, then baste the steak in butter for the finish in the restaurant. This was made for people who don't have an oven (Like 90% of asia (where I live). Thanks for watching.
I'm confused here. You take the fat again and cook it while its covered and you then put it to the side. You then take another pan and use the butter/water then the big chunk of butter. But you never address the rendered fat again. What do you do with that? And was it the same old fat from the beginning or new fat? Did you say use bacon is okay?..But again, what was the purpose of this second round of fat for. thank you...
First, thanks for watching. The rendered fat. You add some salt and serve it on the side. Here in Taiwan, people enjoy salted crispy fat. There was no second round of fat. I just cooled it and re-crisped it before serving. I would not use bacon when cooking the meat as it's going to burn very fast and add salt to your steak. It's also going to change the taste of your meat. Have a good day.
