Cooking steak is one of the basics, yet it's assumed we all know how to do it properly. Chris demonstrates how to pan-fry a sirloin steak to perfection. Chris' website is chriskeenanfood.com
Quick tip from Marco Pierre White: in professional kitchens where they have several steaks on the go, they can't spend time touching each one. Instead, they sear both sides then watch for the juices rising to the surface of the meat. As soon as they start to pool on the surface of the meat, it is at medium rare. Stop cooking it and put it to rest on a warm plate, then cover with foil for 5 - 10 minutes. After that you will have a juicy, pink, and tender steak. I've tried it with a supermarket sirloin steak about 3/4 in thick, and it was so tender. Now, I don't prod or poke it any more. I just watch for those juices.
THANKS A MILL! just made a steak now after reading ur comment and ur RIGHT! oooomg easiest steak i ever made, and best 1 too. THANKYOUUUUUUUUUUUUUUUUUUUUUUUUUUUUUU so much!
@@mileshoover979 you want to cook it on high to get a proper sear. When I make it in the electric skillet I crank it up to 420 (yes that's the top on mine I'm not making a weed joke 😁)
Whats with the people getting weird about people touching their food? Most food gets touched in a kitchen. If you don't trust your cook to have clean hands you probably shouldn't trust him to cook for you.
It is not touching the food that bothers me, it was grabbing the raw meat, then grabbing the salt and pepper grinders. That is what us medical folks call a "disease vector." It is not that hard to avoid, grab the raw meat with one hand and the salt with the other...
@@amommamust I must break it to you know but even the most expensive restaurants have an element of cross contamination across all food types they handle and their tools. That's life, kitchen staff will not wash their hands after every single thing they touch. Perhaps you should just eat at home.
@@dannywithnuggets Professional kitchen staff wear gloves and are quite diligent about sanitation. I used to be a cook in just an average cafe, we were very conscientious. Perhaps you should stop eating at dives.
@@amommamust lol professional kitchen staff. lmao Have you ever actually been in a "professional" kitchen? They aren't really that professional. It seems like the more renown and higher class you get the more arrogant and by the same token nonchalant about sanitation they get. This isn't one or two here and there. It is widespread in the food service industry. Chefs are some of the most cocky people I've met aside from cops and military. They are generally pretty disgusting as far as personal hygiene regardless of diligence with sanitation.
Turned out great! I was putting oil in the pan, and I guess it was too much. Brushing it on seemed to be perfect. I maybe should've cooked it longer, but i was impatient and don't mind rarer steak. Overall, a helpful video. 5 stars.
They won't respect you for ordering a well-done steak but they'll respect you for using a teflon non-stick shallow grill pan. I've definitely seen those in every kitchen I've worked in. Also, using a spatula to flip a steak. You've got my respect there..
Also, that steak is not medium; that's medium rare at best, and an uneven one at that. Also, nice job not trimming the extra fat off the steak. More respect earned, right there.
The color of the juices indicates how done your steak is. The redder is rare the clearer is well. You will never fail with this trick. I've cook thousands of steaks at a few different restaurants and never had one sent back.
@@Charles-he6eh cuz I was curious as to how this guy cooks a steak. And I'm not opposed to learning new tricks..... ok? Don't be a dick. Nobody likes a dick.... except maybe you.
This looks like a medium well and it definitely taught me some good pointers on how to make a great steak for my family. Why are people so immature and ridiculous in these comments. If you touch the steak it’s your steak he’s going to eat it and it’s his kitchen he can do as he pleases
When I prepare and cook stake I cook it very well done and it still very moist, flavorful and tender not dry at all by preparing and cooking it the way my grandmother used to not to brag but people who like rare, medium, and medium rare stakes likes my my well done stake just as much.
Sarah Shackett That's because they are being nice to you. I dont care what you do to it, how "moist, flavorful and tender" a well done steak is, it's still ruined when a steak is cooked well done. All the natural flavours of the meat is gone. You may like a well done steak, and there is nothing wrong with that. Many people like their steaks well done. But someone that likes their steaks blue or rare will tell you no matter how good a well-done steaks is prepared and cook doesn't even come close.
Jase: my thought exactly! Also the panhandle, the spat, and anything off cam that he handled. Another thing is that is not a "grilled" method. That is pan-fried or perhaps pan broiled(another misnomer, {broiling is heat from above}) The grilled method is heating from below on a grill/grid, no direct contact w/ heat source. Think BBQ Grill. A "Bar and grill" joint, probably doesn't have a grill. They have a griddle/flat-top. There are different methods of the touch comparison. Because everybody's hand is different. It takes experience to be the guide. Nonetheless, that looked like perfect medium to me.
I don't like the dull color of that steak before he starts to cook it. To me it spells old. I could be wrong but I want my steaks looking bright and fresh. I did get some useful info out of this video. Such as how to tell how well the steak is cooked with the hand trick...I never knew. Also, about letting the steak rest before cutting. I always cut too soon and they leak on the plate too much. Now I know. ty Chris Keenan :)
Uses a red cut board for the raw meat but touches the salt and pepper grinders with his hands after just touching the raw meat. Now you just cross contaminated your hands and the salt and pepper shaker. Good job chef.
Just wondering if it is ok to use bare hands to pick up the steak, then handle the salt and pepper mills when seasoning still with bare hands that you have just handled the raw meat with?
Not a bad video, but why not discuss the toughness or a sirlon and how to tenderize it? I go out in my back yard and pound it for about a minute before I even consider cooking it.
great instruction... but I am cracking up at all the contamination happening... hand touches raw meat, hand touches salt & pepper shakers.... red board used for raw meat... clean white board put on top of red board (now white board might as well be red board)... hehe... then when cutting the meat, you have the blade angled toward your hand (freaking me out!)... lol... BUT... I do know how to cook a great sirloin tip steak now... and that's all that really matters! Thank you!
I pan-fried a serloin steak and the kitchen was filled with smoke! The edges of the serloin were burnt. Do you fry it at a high temperature or a medium to low temperature? It was cooked and I could eat the centre part but not the outer edges!!
if a customer wants a well done steak, why wouldn't a chef respect them, you should always respect people who spend their hard earned money. Customers are not chefs, they pay for what they want and if you accept their money then you should accept their request and deliver food with respect for their preference.
There is accepting patronage and then respecting the customers palette. Anyone who orders a well done steak might as well have just ordered a well done hamburger because there really isn't much difference in flavor, you killed it.
Ok, I don't like my steak well done, but as bigdap stated. If it is free, let the chef cook it however he/she wants, but if I am paying, he/she WILL cook it however the hell I want it period, end of discussion. I don't understand why us humans insists in imposing our tasted unto others. My father in law likes filet minion well done. To me, not in a million years, but if that's what he likes, and again, if it is not free, then bring him his "hamburger" as you call it :>))
Never more than medium rare. Right before it comes off, drop in a tablespoon of butter, a couple sprigs of rosemary, basil, and a garlic clove to coat the steak then pull it off to rest for longer than a minute. Exquisite!
Nah. Every time I go out I order medium rare and it always is cooked medium well or well done so I’m going to have to start asking places for rare if I want a medium rare
ApolloSol depends on how and what type of steak you use, a chuck will be rubber a sirloin is in the middle and a ribeye would be tender and also how you cook it as a rare will be tender med rare will be a little harder and then fully cooked will be the hardest
This steak was a perfect medium "PINK WITH LITTLE OR NO BLOOD". People really need to do their research. I worked at a restaurant long ago and cooked perfect steaks. Once in a while some ass who orders a Med Rare steak. Has the balls to send it back to me saying it has blood in it. A med Rare steak will have blood oozing out people! Don't send your steaks back to the chef unsatisfied of the temp your steak was cooked when you have no clue what the hell a med rare, rare, well done etc, steak means. Thank you.
+scrapironfish If your steak is oozing anything (even a rare steak) that has little to do with the cook, and more to do with resting time. A properly cooked steak of any temperature will remain juicy, and some of those juices will escape when pressure is applied (like during a knife cut), but if the steak has rested properly juices will not "ooze" or escape the meat profusely. If you cooked the "perfect" steaks at that restaurant, they shouldn't have done this either. But I'm not surprised, unless your head cook was called an "executive chef" rather than a "kitchen manager" and you had waitresses operating the salad station, you probably worked in a fast-paced chain restaurant that wasn't concerned with resting, but turning over seats.
Hi Chris, we have different science and philosophy about cooking steaks as we discussed before at work ( Fairy Hill ) but it all works out well in the end - your steak is slightly over cooked by the way and past the “medium rare” stage ... Take care
Then they grossly cook out every last drop of juice and blame the customer for ordering well done for spite. It's possible to cook a deliciously moist steak to well done!
I like to cut off much of the fat after marinating, with the exeption of the strip of fat on the side. it means that I don't get a mouthful of a foul tasting substance after cooking.
Tv chefs always touch the spices and stuff after touching the meat. I always wonder if they clean it after. Probably not. U know. Being a big time CHEF. They think it's below them. After all ..its not them THAT has to eat it usually
