The 9 Steps to the perfectly cooked steak | John Quilter 

Buzzing that you've started posting again. You're an absolute legend

One of the very best food channels. And I’ve watched a few

I agree to not put peppar on the steak before cooking it on a stove/pan but having it on when grilling it on a bbq I'd say it roasts the spice more than burn due to the bars

So happy to see you back! I can’t wait to see what you cook up next!

Look after yourself John. Love that ya back though

Looking good mate! Few comments though: pepper on a steak rarely burns. It brings out some additional flavour which you may or may not like, but it won't burn when you put it on a steak before. Also, 55 is medium, not medium-rare. The rest of your video is spot-on though and I love me a good T-bone.

Love it! Keep'em coming chef!

Oh aye. Chef Quilter knows knows what he's on about.

Food busker back killing it

Step 10: hire professional taste tester CdB to have a friend who cares enough to taste it. You know, for RU-vid reasons. Great job JQ.

You are great John! They way you present things makes it so easy for us! Learned how to cook through your videos while studying in Cardiff 2013-2016 and still watching all your videos cearfully! Greetings from Cyprus! Keep up the good work!

Love the recipes, chef! keep them coming

So glad there are consistent videos again! Wishing all the best my man

My mouth is watering. Can you have t-bone steak for breakfast! ✌️

Looks Yummy 👌🏻

Keep it coming. Love to see you uploading regularly again

Wow... That looks good! Good job chef! 💙

Agree! The best way.

Lovely

Nice!

Sweet video Maestro

Top tips

Jeez. An absolute beauty of a steak.

A lot of people need to see this video!

Thanks for the upload chef. Just to tell you that I’m banking on you to get to a mil subscribers. Keep going strong 💪

I rly love your videos mate. You inspired me to make my own stuff at some point in my life. That's how my RU-vid-Channel came to life. Thanks for your content and your precise analyse all the time. I know how hard it is to create a quality like you do. Please never stop. (: Greetings from germany -abgebrueht

Really killing it! No butter no rosemary garlic or thyme just the awesomeness of the steak! Great stuff!

Oh mate, this is making me so hungry

I like to dry brine it overnight in the fridge on a wire rack. Salt only. Totally agree with charcoal grilling. Great video as usual!

Looks amazing! Brazilians cook there beef steaks like yours. Interesting about the pepper tip.

That looks class. Would love to see your version of a Black Country pork bap!

The perfect steak a T-bone best of both worlds yum. Thanks John

Finally someone talking sense on grill marks lol. People think grill marks are nice but you've got grey meat in between them lol. sad

Hey John, That looks perfectly cool and delicious!! Only thing missing is some of Hawksmoors Marrow gravy. Had it when we went to their 7-Dials location and it took my steak too a whole new level. Highly recommend trying to make your own. Soooo good

very nice. i love steak i think we are going to get a charcoal bbq to.

5am here in Melbourne, and because of this video I want to eat steak, like now. Come on chef, just perfect, no stupid sauces to ruin the beautiful flavour of the meat. Cheers

Look at the grey band on the steak. The best way to cook a steak is with a soup vide machine, for that edge to edge medium rare.

Another great video but I’m not sure I agree with your blanket statement about supermarket steaks! I have personally never found an issue with supermarket steaks. I challenge you to do a supermarket steak cook off, choose a steak from the main UK supermarket and see if what your saying is true. I personally go to Aldi for my steaks. Keep up the great content 😊

Thanks John, a special to say goodbye to Nuno please. cheers.

When the presentation is so well done one feels as if he ate the steak while watching!

Pink in the middle means steak perfection. That's a fab looking steak. Cheers, Chef John! #IncreaseThePeace ✌️

No butchers near Lillehammer as far as i know. Steak and meat in general is poor, mostly from the supermarkets. Frozen pizza freezers, take up nearly half the stores here, sad to say. Miss the shops back in ol' blighty. Wopper meal medium is about 12 quid. So you can guess what a good steak restaurant charges, lol! Anyway, thanks for the preview, made me homesick!!

John I agree. I won't eat a steak in a restaurant as I can prepare a better steak at home. I use my Big Green Egg and lump charcoal> It took me forever to convince my wife to eat steak medium rare. Everything her Mom cooked was well done. I told her the red juice is not blood it is Myoglobin. Took me 20+ years to do it though

Tried it. Made my steak very salty. Agree with not adding pepper before. Letting it rest and then a quick blast in the oven was wonderful, all the juice stayed in the meat. Think I will leave the salt until it’s plated if required next time.

I feel like there's so many good videos on RU-vid already how to cook a good steak. You can also definitely put pepper on a steak before, its 'burnt' taste can be desirable and isn't necessarily wrong.

No patting off the moisture from the steak first ?

1.) Pepper can be put on a steak before if you prefer the taste - its not right or wrong. 2.) You should salt a steak either immediately before cooking, or a few hours before and NOT 15mins before cooking like you suggested. You do NOT want moisture on the outside of the steak as this prevents a good crust forming.

Come onnnnnnn

Tried marinating my steak in sprite for 3 hours before cooking last week, amazing difference

I _need_ THE *SOOOOOOOOOOOOOOOOOOOONG!*

Fuck yes!! My boy does it again !!! High five my brother 🙌

Love the tinfoil trick!

first one！！！

10-15 minutes is the worst amount of time to salt meat. It leads to extra surface moisture which inhibits browning and does not penetrate the meat fully. You want to salt an hour or up to overnight in the fridge before cooking OR right before it goes in the pan and then season the inside of the slices after it has been cut. The rest of the video is good, especially the part about recrisping the steak under the broiler after resting.

I like your channel John and we have chatted before. But i have to admit i hate when someone serves me a steak that is already cut up. I have watched lots of the videos of the famous New York steak houses, and couldn't understand how they would serve a $200 steak already cut up. To me part of the joy of a steak is cutting into it with a sharp knife. Cutting it to the size that i want and seeing as the inside is exposed. Serving it cut up to me is like serving diced beef, that you would use for a casserole.

I’ll add to the first step that *the* most important thing is to get as good quality meat as you can possibly afford. Eat less meat, but when you do, make sure it’s great. Free range, organic beef, from older cows, aged properly. Then your only job is to not fuck it up. You can definitely destroy a great steak, but you can never make a shitty steak taste great. The main difference between home cooked meat and steakhouse meat is the sourcing.

That's coast-to-coast perfect medium rare.

Big fan and it looks delicious but I've noticed a couple things here that in my opinion (and as shown by a couple of studies) could be improved. You ideally want to salt your steak and leave it on a rack in the fridge a day or so in advance (or a number of hours) so that the salt can draw the moisture out of the meat but then both the moisture and salt will be reabsorbed. This process, called dry brining, makes the steak retain moisture better and allows the salt to penetrate throughout the meat rather than just the surface. Failing that, if you don't have the time, you want to season directly before searing as otherwise (as you showed) the moisture is pulled out of the meat but is not reabsorbed with the salt, and a wet surface is the enemy of a good sear. Reminding me, pat the surface as dry as possible so that you can get a better sear on it. (There is a study on this by J. Kenji Lopez-Alt) Furthermore, rather than searing first and finishing in indirect heat, the reverse sear method has been shown to achieve more even results and retain more moisture and prevent the steak from drying out. This is where the steak is brought basically to temperature in low indirect heat and then seared very quickly to finish. It also has the added benefit of not needing to rest after searing as it can be rested just before. (There is also another study by J. Kenji Lopez-Alt on this method) Finally, pepper (especially medium to coarse ground) doesn't tend to burn at the temperatures and times that steaks are cooked for, but does lose that spicy pungency. This one is much more up to personal preference. (See video on the subject by Ethan Chlebowski) Give it a shot, try something new, could possibly make that amazing steak even better!

🤤🤤🤤🤤🤤

how much that piece cost you out there currently in nyc over 40 bucks

Fuckin youtube man give this legend more views!!!!!!!!!!

when are you getting back to busking

If you actually wanna know how to cook a steak, watch "Guga Foods" and "Sous vide Everything", them you will learn (specially how to *PROPERLY* drybrine a steak)

Sous vide

Yo Johnnyboi (aka daddy

Second

Can we get some tips on how to perfectly pan fry fish? Yesterday I over-cooked my tuna steak (by at least 2 min) and then realised that frying fish is another learning curve. 😞

Salt it the night before and you'll have an even better steak

Chef John, that is a most detailed journey of how to cook a cut! Me I love a porterhouse... No plug intended but; thesteakshop.co.uk. A place to buy some quality steaks.All it needs is an independent view of how to best present the cut.

When you have a steak like that, cooked properly, having a steak from a supermarket that's bright red and no fat on it, its just disappointing and not worth having. A steak like this one should be very special occasion. Another great video

My only complaint about steak houses is that they cut the tbone for you. Whenever I go out, i always ask them NOT to cut my steak, I want that priviledge.

While it looks great, I don't have a grill where I live. So I'll stick with my sous vide.

can i have the bone john?

Why do his videos barely get 10-20k views now? Used to watch this dude 2-3 years ago and it was always in the hundred thousands. Did he get canceled or something and shadow banned by RU-vid?

I always appreciate your work, but half hour prior salting is terrible advice; moisture is drawn out and before it gets a chance to reabsorb and dry out, at half hour you get a soaked steak that just prevents the crust from forming. Overnight or at least a few hours before is the way to vo

the more expensive the steak the more you can fuck up and it will still taste fine. i would be more impressed if these tutorial used shitty wet aged steaks from something like aldi. my favorite tip in this video was the last one though with the super hot oven because most people dont do that after resting, most of the time not even restaurants do that, those lazy bastards

i prefer medium to well done ..... just my own personal preference ... i couldn't eat a medium rare steak

I’m going to smack your little fingers when does the camera person get to taste it ? Cheers 🍻

7.1. Make sure the fat is rendered?

I love my steaks but you say 30 minutes with the salt on but then say 10-15 mins??? Oh and sorry for the chow down but you did not mention adding rock or sea salt! I can image someone putting table salt on the steak....... Reminds me of the scene from Sid from Ice age drinking the salt water! Still love ya Bruv but damn sort it out will ya!

Grill marks are pretentious as fuck. Good lad