Velvet Steak - Food Wishes 

www.allrecipes.com/recipe/279995/velvet-steak-with-korean-chili-butter/

Velvet steak; a delectable treat One of the all-time best things to eat You pound it out thin And then throw it in A nonstick on medium high heat.

Keep the content coming Chef. We’ll keep watching it.

"Its time to pound our meat" - Chef John, FoodWishes.Com

Velveting has far less to with "locking in moisture" than it does with manipulating pH. The egg white is the alkaline ingredient (baking soda works just as well or even better) which opens up the muscle fibers to keep meat nice and tender. If anything helps to keep things moist it is the starch.

My mom's birthday always falls on mother's day weekend. We love making Chef John's recipes together :)) I'll be preparing her a food-wishes extravaganza for the upcoming occasions

It wouldn't be a "placebo steak", it would be a "control steak". But there is no need for an apology for your velvet terminology... that's just you cooking.

I used to wonder why Chef John always used such large mixing bowls even for small amounts of things. Then I saw him try to mix compound butter in that tiny thing and understood. It's better to go too big than too small. lol

I have not read the previous comments. but a great tip is to save your cereal bags. The bag inside the box. They work great to flatten the meat. Better than plastic wrap by far.

I'm a disabled vet so my cooking is usually limited to microwaving a frozen dinner or boiling water for rice BUT, just watching your shows it feels as though I GAIN 15-20grams protein, 100-200grams carbohydrate and 110% of all my daily needs of vitamins & minerals! My VA docs may disagree but watching your shows fully satisfies me! Live long and prosper Dr. Chef John. a constant drooling (only when watching) viewer

A few years ago I was in Maine and went to a restaurant famous for their surf and turf. This is almost exactly like the steak I had there! I’ve been looking for a recipe like it for so long! I will definitely be trying this! Thank you!

i love the way he talks, cant get enough of his vids

"It is time to pound our meat. Then, we can cook some steaks."

When I see Chef John posts a recipe, I click immediately! ❤️😋 So simple to make and soooooo delicious! I am hungry now!

I think that the magic ingredient in this recipe is the corn starch. For example, when I have been stir frying, I have been coating thin peices of chicken or steak with corn starch, then sauteeing.. It always comes out much more tender and juicey than without

Imagine being quarantined with Chef John.

If you want to screw with steak, create a dry rub of finely-ground salt, pepper, garlic, onion powder, and half a teaspoon of flour. Coat your steak and let it sit at room temp before frying, then let it rest after frying at an angle so the juices don't ruin your crust.. You get a well-browned steak with a paper-thin crust of crispy fried beef gravy.

This is what I was looking for! Lots of videos on how to velvet strips of meat - but not a whole steak. I have part of a top sirloin steak - the other half was so tough you couldn't chew some of it. I am now encouraged to try this - rather than just throw it away. Thank you for this informative video!

6:47 Actually, that would have been called a "control" steak. A "placebo" steak would be a regular steak given to the tester as a velvet steak.

Wow, this looks absolutely incredible! I have never seen a steak that juicy before. Thank you for showing us this techniques!

Ok, I wasn’t hungry a minute ago. I am now! Stay safe Chef John we love you.

I laughed at the pale spot comment. Ive tried several times to use a velveting technique for fried chicken over the last few years. It is difficult to get the corn starch to crisp if not in absolute contact with metal or in deep oil. This is why it works so well for stir fry, everyone gets in the pool. Anyway, unless I am deep frying I dont use corn starch as I dislike that slimy uncooked feel. Love the channel.

Your videos always make me smile. Thank you, chef John.

And put a towel in between your counter top and cutting board to absorb shock and the whole thing slipping off the counter

Mr Chef John! been a fan of yours for many years, I absolutely love how you don't over-exaggerate, and just give your honest down-to-earth opinion about the food.

The food looks great and your channel is awsome. You are a model to follow for myself and for the generations to come. You inspire people to cook healthy and to be ingenious. You also inspired me to open my own channel, where I give life advices through cooking. I am just in the beginning but I promise I will get at least 1% as good as you. With respect, Paul

My mother uses a similar cornflour slurry to coat strips of meat when she makes Cantonese beef, the mouthfeel and tenderness from this technique is incredible.

I think I have been in lock down too long. Everytime he said pound your meat, I giggled. This is a wonderful idea. One of my favorite dishes is stir fried velvet chicken. It comes out juicy and tender unlike any other recipe.

“It was gushing with moisture.” - chef John (straight faced)

I used this technique with kangaroo steak, being Australian. It worked amazingly well and the meat was super tender and juicy.

I have velveted beef with just baking soda sprinkled for 30 -60 mins and rinsed, dried and seasoned. Then reversed seared with great success baking soda tenderizes well. Did it tonight with pork

Chef John I'm in a hospital and have to eat airline catering food. You are figuratively killing me!

I made this for my mother on Mother’s Day- it came out fantastic! I had trouble finding regular top sirloin, but found New York strip steaks and it worked just as well. The pepper butter also added a really nice pop to a super-tender, super-juicy steak. And it was so easy to make, we both really enjoyed it. Thanks so much, Chef!

I'm sure Chef John had been asked this question a million times but... What editing software do you use for your videos? My wife and I love your channel. Thanks for the great work.

Ok... I live in Costa Rica where the cattle are grass feed and are on small farms... no feed lots... The beef here has no fat to speak of so any cut of meat is tough as shoe leather. Salting helps but it’s still salty. Long story short, this silking technique really tenderized the meat, gave it incredible flavor and was running with juice. I used filet Mignon, pounded it to about 2 inches thick and cook it medium rare. This works !

I just made this with a side of mashed potatoes and it was SO GOOD! 10/10 highly recommend. Thank you Chef John!

I've been making your chicken picatta recipe for years because I love how simple and delicious it is. This looks even more simple to make, and possibly just as good - a must try!

I'd rather be Binging with Chef John!

I’d be basting on that thing on heat with the Korean chili butter.... Onward to my version! Thanks for the inspiration....!

I only found this RU-vid channel a few weeks ago; great cooking with easy to follow recipes and techniques for great dishes, keep it up chef John.

Velvet steak requires 1 egg white, Chef John's mayonnaise technique requires 1 egg yolk. I think the universe is trying to tell us something. ..oh and fries

I’m so glad you did this experiment.... I’ve wonder about velvet in a steak myself! You’re the best.

So I just got gochujang for the first time. I never tried it before and I think this will be my first application. Chef was dabbing the beef in that delicious butter

Chef John! Given the uncertainty you mentioned, how about a comparison video - "control" vs "velveting" results? I know that's not your usual thing BUT how about mixing it up a bit, sort of like a "coronavirus special" haha. "The 'lockdown juices' special"..!!

Great recipe chef John love that technique.

I love it when you do experimental recipes Chef John.

Samjang is the king of Korean sauces. That makes a great compound butter.

This an interesting take on velveting. Something I need to try. 🤔 This looks amazing. The crust on that steak must have been awesome. 😊 That compound butter sounds incredible too. 😋 Thank you! 💜💚

I cooked this last night and it was awesome. Moist with a nice searing on the outside. Best way to cook this cheaper cut of steak. And yes, i did beat my meat. Lol

I really apriciate how you are easy to critizice yourself. Looks delicius

And as always~~ enjoy~~

Can’t wait to try this and love the idea for the butter many thanks Dave UK be safe

I'm gonna try this right now: I've got some beautiful steaks here, just slowly defrosted overnight. I'm gonna "velvet" one. The other one, I wanna salt today and fry tommorrow. That should make a perfect comparison. (Yes: I'm quite experimental at times, too!) Greetings from the far north of Germany!

I wonder if this would work for a tougher cut of meat ~ such as a thin slice of chuck? I learned the velveting technique years ago in a Chinese cooking class and marveled at how it transforms the mouth-feel of stir-fried meat: amazing!

I love your channel!! Love your food and especially all your little quips!! What I don't like is going to allrecipes-their website is so slooooow! Keep up the great work!!! You always make me smile. 😁💕

Hi Chef John, I'm a great fan of yours and use your recipes frequently. I understood velveting as being a two step process: 1. marinate 2. brief boiling in water. Perhaps a better test is to boil the steak first then pan fry. I would like to see that.

The Most Recognizable Voice In The World. Who's Tuned In? :)

If I was to lightly sear this steak for little more than a few seconds, could I call it “Blue Velvet” ? You are, after all, the field found severed ear of your grilled cow scarcely seared.

Well; I tried out this "Experimental" steak a few days ago and it worked out beautifully. Thanks a bunch for this, I'm sure I will use it again,

I love Chef John's videos. Love the unique way he talks and that classic intro music hahaha. You're one of my inspirations to start documenting what I cook as well. Love your vids! 😍

I really want to try this. I am a Filipino and have been watching your channel for as long as I can remember. :) I just recently started a cooking channel and upload home-cooked meals. :) I often refer to your channel if I want to make something fancy for lunch or dinner.

You are the king of cooking🌼🌷🌼🌷

Thanks for my Sunday project!!!

Most likely the culprit for all that juice was the fact that the meat was cooked so fast the proteins didn't have time to expel all their moisture. Combined with the velveting to keep the surface from pushing too much out, it makes sense that there would be so much juice on such a lean cut.

First view and comment! I enjoy your humorous narration, Chef John!!

I'd say what the velveting did was coat the meat with egg proteins that'll brown faster at lower temperatures than the bare meat. The meat itself isn't browning, but rather the velveting marinade. That'd allow the meat to avoid as much as possible any of the very high heat that's normally necessary for a seared steak, and hence why it retains so much of its juices. The other flavoring components of the velveting marinade probably compensate for the lack of direct maillard browning on the meat itself. So as it turns out, it looks as if everything came together just right to make this work.

I’ve watched u Since I was younger n years later still come for cooking indoors ily :)

Thank you chef john. That looks absolutely delicious, I will definitely be trying this one out

G'day Chef John, You, sir, are a genius of the highest culinary kind! Now, I've used that 'velveting' method before on strips of stir fry beef and pork but, as Asian style cookery is not my specialty, I never gave the wider possibilities a thought. I happened upon this brilliant video of yours because I needed some positive inspiration. I've just been over on a RU-vid BBQing site administering a slight slap on the wrist to a bloke for 'deep frying' (AKA burning) garlic in smoking avocado oil (?) while cheerfully overcooking a brace of Porterhouses OMCookingGs it was hell in there! Now that I've got my regular fix of Chef John expertise all is 'right' in this crazy, crazy world. Don't get me wrong, I love cooking at home but, jeeze, what I wouldn't give for just one of my favourite restaurants to be open. Upon winning lotto, I think I'll book an entire restaurant for two, as my wife and I sit 1.5 metres (whatever that is) apart from each other. You are the next best 'Covid washout' therapy! I swear I never washed my hands so much even when I was cooking commercially... did I just say that out loud... Cheers and bye for now. You and Mrs FW stay happy and well! BH

2:09 .... 😂 i see what you where trying to say

Um is it just me or did Chef John miss a golden opportunity for a "freakishly small glass bowl" reference???? In all seriousness this looks delicious. I've made several of your recipes and they are ALL delicious! Thanks for the incredible education Chef John. Mike T.

Just cooked it according to your recipe. Superb! That’s how I cook the steak from now on

Omg that looked fantastic. So juicy yummyness. I've never made any kind of velvet meat but I sure would like to taste that 😋👌

Cannot wait to try this! I don't dine at franchise restaurants much but I do like a certain Italian chain which does NOT begin with O. Anyway, the "spicy butter" with the steak is delicious and I think this is it!

4am and here I am lying in bed and drooling, this looks great!

"And, as always, John, You beguile me with your insight into food!"

Time for Guga to test this out!

Thanks Chef John

Chef John, why didn't you baste the steak with that Korean chili butter?

Gochujang!! Glad to see this in one of your recipes. Yum!

Love all the recipes!!!!!!

Today I tried velvet pork tenderloin, I sliced it down the middle, pounded and salted just like the steak, and pored the velveting concoction over it. It is now in fridge marinating. I’ll let you know

Ok!! I believe I'm going to Velvet all my tougher cuts of steak. Im a senior now, and chewing steak is often a challenge. So, because of you, I can now buy round and loin without worrying about spending most of the time chewing it!!! Yaaaay!🥩

btw, your pronunciation of gochujang is like 300% better than that of those who are way more confident in their pronunciation! -a very korean person

Or a slab of crusty homemade bread to sop up those juices. Yummmm.... Thanks, I'll be trying this.

very cool approach...definitely gonna try it.

This is actually a really good idea because some parts of beef loin tend to get really chewy if cooked in larger pieces.

my favorite guy on youtube to listen to

Looks amazing. I’m not familiar with this technique but am going to give it a try.

Good to see you again, chef!

That was REALLY close with your Korean pronunciation! I'm proud of you!

One of the best..I started watching his pizza recipe Wolf Gang one of the best and easiest so far to do Ill add a video with some of my items on the menu made from chef John one of the best 🙂

Thanks for this one John. It's on my list to try. Have you ever considered side dish suggestions and wine pairings for your recipes?

Just a thought... My impression is Korean chili paste is a fermented food and should be cooked before serving. It contains microbes. If you look at the tube it should say if it should be cooked before serving. Also prepared lemongrass and garlic make that recommendation.

I just hit thumbs up when I start these videos. It's a foregone conclusion they will be good.

Interesting! I'll definitely be trying this unique recipe! Thanks ❣

My Irish Granny used to call liver "velvet steak".

I like some of the less expensive, stay at home, recipes

Once we've pounded our meat... Great line, Chef.

I have often wondered if it were best to do the whole piece of steak this way as well. Now that I have seen it done I am pleasantly surprised and may try it myself!