If you're dry brining with salt to extract moisture and for the salt to penetrate, you might want to add the oil after it has done brining instead of before. The oil interfers with the brining and you're also wiping away the moisture which ends up wiping away the oil as well. Also, dry brining for 24 hours in the fridge on a cooling rack is well worth it. It really dries out the steak and makes for a really nice sear
This if how to cook a steak, thank you Chef........there is nothing worst than attending a family BBQ and the host slathers a bottle of BBQ sauce over the steak, YIKES!
Beautyful, I cook steaks in sous-vide, and on superhot pan after theat, it's almost the same, but it's really hard to vacuum seal a tomahawk, maybe impossible, and of course there is no smoky flavour at all. But grill after sous vide will work.
After sous vide, I'm using a flame thrower. The ones they sell at hardware stores to burn weed in your garden. To sear it on a grill. Greetings from the far north of Germany!
i've been rocking with your videos especially the street food era when i was 13, its so awesome to see you putting up new stuff, you've got the heart mate, RESPECT! thank you for all the cooking love.
Good point! I've learned my sous vide skills from Guga. Pls feel free to take a look at my profile to find some more cooking channels. Like i.e. chef Harpal Singh Sokhi from India and many more from around the globe.
I cannot eat much meat at a sitting these days, so my butcher cuts a t'hawk in half and gives me the bone to roast (used to make stock afterwards). About 6 mins a side in a steel pan, then into an oven until internal temp OK. Maybe a waste but works for me.
This video was too long. Halfway through it, I got hungry so I left it playing and went to the kitchen to fix myself a sandwich. But then I found out that I'm out of mayonnaise so I went to a store. There, I saw the most beautiful woman I have ever seen in my whole life. But I'm a really shy person so I took up a three-year personality development course so I could introduce myself. She was very friendly and all, but unfortunately, she had a boyfriend. So I said, all good, I'm a mature person. I wanted the best for her and I harbored no illusion that I am the best person for her and she seemed happy with her boyfriend, so I didn't bother her anymore. But we kept in touch and we became friends and I got over my crush on her. Then she broke up with her boyfriend, we drank some alcohol because of it. I told her she'll be fine and I wished her well. I still think she's the most beautiful woman in the world, but like I said, I am over my crush on her. It was like five years already since I first saw her. Besides, I am quite happy with the friendship I developed with her. It was more important than a crush. So we kept hanging out, drinking, having coffee, and all. I had a girlfriend, she started dating other guys. My girlfriend wanted to live some other life without me in it, so I said, "Okay, I want the best for you and I want you to pursue your happiness." My lady friend and I drank alcohol about it, and she gave me the same advice I gave her when she was in that position and I became okay with the breakup immediately. But we were really drunk, so she spent the night in my apartment. I only have one bed, so you know what that means: She took the bed and I slept on the couch. But on the couch, I really can't sleep. Something was bothering me. So I tossed and turned for about three hours, then I finally couldn''t take it anymore, I stood up and went straight to my room where she's sleeping. I approached the bed, gently sat on it and I reached for her shoulder to pull her closer to me. She stirred and woke up. She asked what's up. I told her, "you know, the first time I saw you, I was watching a video and left it playing to get myself a sandwich then went to the store to get some mayo then I got so distracted by life that I forgot to finish the video." She said, "You know what, I've been wondering about a weird noise in your night drawer." So we opened that drawer, and lo and behold, there's my phone and this video still has two minutes of play time on it.
The drawn out moisture is absolutely minimal, and if you leave it a bit longer it'll be reabsorbed. Personally I like to salt for 40+ mins or right before cooking, ideally the former. The majority of the 'juicy' in a ribeye will be the fat anyway. I'd probably not do a 30 min pre-salt on a fillet.
Well. An hour ( or more) means the salt gets in and then the water is reabsorbed. But tbh I find there’s almost nothing in it & if you salt 30 mins before you get the salt seasoning in & there’s no significant loss of moisture to note.
Greetings John, It’s Vladimir from Youmaker, one of the developing video platforms based in the US. We have seen your RU-vid channel and it’s really incredible. We absolutely think that our fans would love your videos. We would like to invite you to join Youmaker and offer you some revenue. Also, it can serve for you as a free back up storage for your videos. Can I send you details in private?
I am very greatly heartened to discover I am not the only naughty person on this planet. Thank you; John Quilter. Our supermarkets also sell these magnificent tomahawk steaks here in Australia, now I know how to cook what is, in essence, a difficult piece of meat with a very very real chance of a triumphant success. (Subscribed long ago) Thank you
John, this is my favorite cut of steak and my favorite way to cook it. I really enjoy your cooking style and presentation. Greetings from San Francisco mate! G
One quick question, is 53 / 54 c like stated in the description not way too far before the sear? I mean it rises more than 1 c after u quickly seared it. I normally take it out at 50 c and sear it 1min each side for nice crust. or what im missing? idk Or ist it because that steak is so thick? I normally go with a 4cm steak (1,5 inch)
And that's why I am making my steak in the dish washer, lads! It works perfect. After 1 wash you sear it 30sec on each side and let it rest for 10mins. Perfectly done steak. Nice video as always mate. greetings form germany!
I'm not buggering around for HOURS waiting on a steak. I'll have a couple of smaller sirloins in a pan for a few minutes each side, let 'em rest while I sort out the spuds, job done. Om nom nom.
Oh yeah. That was a hella awesome reverse seared massive Tomahawk steak❣️ and you’re narration adds to the perfection. First watched your steak & stout pie that was a heavenly production. Y’all just got a new subscriber!
Sorry, John, but the bone is just for show. Multiple double blind studies have shown that the bone does not contribute any flavor to the meat (in fact, it inhibits even cooking), and accommodating the bone is a real pain in cooking. Anthropologists describe it as a "testosterone display." That said, reverse sear is stellar at producing better flavour than the sear first.
@@foodbusker No, I am referring to Harold McGee, J Kenji Lopez-Alt in his book "The Food Lab", and Meathead Goldwyn. These are three of the biggest contributors to food science.
Ok good guys, big fan of Kenji but to say the bone is just for show I don’t agree with. Also I think if you ask any chef most of them would agree. My experience (20 yrs from commi to chef patron) and my tastebuds know that the meat tastes different next to the bone than elsewhere within the steak. Also just saying the bone is just show doesn’t take into consideration all the other elements to add to the eating experience. Food, eating isn’t just about Science and to only take a scientific approach means that you’re going to miss a whole load of elements that add to the eating experience. Thanks etherdog for the chat 👍
Need to change the title to Sous Vide is the best way to cook a steak. It's essentially idiot proof and you can't under/overcook the steak. Perfect everytime.
Yes but I’m old skool Joe. I like some element of skill still in my cooking, it feels more rewarding. Sous vide still feels like boil in the bag to my inner chef. But I agree it’s fool proof 👍
Looks amazing. Saw a huge tomahawk steak in Lidl yesterday was tempted to buy it but it had a really long bone and it wouldn't fit in my pan and don't have a bbq
Uploads "9 steps to the perfectly cooked steak"...1 month later: "the reverse sear is the best way to cook a steak". So which one is the perfect steak?!
Chef here for over a decade. Let me tell you, you can royally fuck up a reverse sear steak. By not reverse searing. Takes an hour or so but at home who cares, you have guests or a nice date? Worth it, do it.
Ok here goes... The normal method requires more skill, as the outer side might be overcooked whilst the inside is still undercooked. By reverse searing the internal temp is perfect and you can stop cooking once the outer side is perfectly caramelised
Reverse sear enables the fat to render down inside the meat giving you a more tender and juicier steak with a nice crust/bark on the outside, give it a try you’ll never cook your steak any other way
I had a tomahawk this evening. Got similar results from room temperature meat, into 240 c oven for 10mins, flip over and cook for another 7 mins, let rest for 10 mins, hot pan sear all sides then rest 10 mins. All done in around 45 mins.
if you sear the outside of the meat and then vac pac it your crust isn't going to be as good as it was, you lose the crispiness and it will go soft. ive never seen a chef sear meat before sous vide, always after
Red or pink in beef is absolutely fine. If there isn't any red or pink, the steak will be tougher and less juicy. It's also not blood, it's myoglobin. Steak tartare is raw beef, and if prepared correctly is also absolutely fine.
John, you need to hire me as a taste tester to really make sure the flavour is on par with how delicious this looks. I accept compensation only in food, and I'm not a pro chef, just been cooking with my family and for my family for 30+ years. I am willing to make this sacrifice for you my friend.
