Why Steaks in Restaurants are Better 

Your eyebrows are perfect. Cute!

Don't forget salt

That's the secret to restaurant food.

@@ingGS whos eyebrows

@@slavsit7600 OP’s.

Literally every restaurant

More butter more better

Watch Gordon Ramsey make mash potatoes and you’ll get the idea of how much butter restaurants use.

just save the "steak butter" in the freezer and add it to everything

yeah. because butter makes so much taste better

Mine too. In my country its the other way around, the restaurants serve a lower quality meat because they want profits.

Yep.... I have this problem too... I don't order steak anymore as every, single, time, i am disapointed... Having a salamander grill at home is a blessing, and a curse... I don't understand its low temp cooking, ultra high heat gives the best sear with absolutely no grey ring at all.

@@mikaellavoie6811that’s really funny to me because I no longer go out to restaurants anymore because I can make a way better steak at home for less. There is only 2 restaurants that I’ll go back to because they haven’t disappointed me once but unfortunately many have. A lot of the time my steaks won’t even come out at the right temp or the crust is tragic and almost always there is no seasoning.

​@y_conflict2930 Same here. Only two places I've been that had better steaks than I can make at home and they were $100+ dollar steaks, but worth it. Most places I go literally can't cook a medium rare steak if asked, I have to ask for rare to get it otherwise it's medium. Little to no seasonings, bad sear. It's like what are yall doing lol. But honestly I just reverse sear at home with an instant read thermometer and get a perfect wall to wall medium rare everytime.

Same.

Not like the bar is high

thats an unfair comparison, apologize to the average japanese salary man, what if they had a slight break to check yt and they saw your comment, they would be sad

@@mentally-stable-human well i guess they will have to grow a pair and deal with it lmao

maybe then theyll take a longer break while angrily replying to the comment? then everyone wins including senpaikai 🤌🏾​@@mentally-stable-human

How long do they rest for? I wanna know

He basically deepfried the steak

Double that . … not the butter tho

Two shots of vodka 🌊🌊🌊🌊

Bold of him to assume that costco and “whole foods” is everywhere

I got this reference. -Captain America

I like Chicken Steaks

​@@mikemichaels2914 uhm, okay?

Exactly. Invalidates the rest of the video if you don't even know what cut you are cooking

Thaaaank you that was bugging me so bad

I was also bugging at that

😂😂😂😂 i was looking for a wonderful dog reference, & you did it!🎉❤😅😂

I usually get my gojira dorsal plate axe and remove them from the gene pool

@@boi8393 then I consume them

😮😮😮

If you know dogs, you know it aint random

Worked in a restaurant for years and this is so true.

Agree on butter part. Restaurants just use as much salt as it needs to. No oversalting

Yea. Been working at restaurant with a lot of clients coming dayli, we are using sommich salt per day, the monarcha in past sisnt had so mich salt in their entire life.

No over-salting, but lots of home cooks under-season. I cooked in restaurants for 20 years and I actually season less at home than in restaurants, but yes, you are aiming for it to be *just right*... And use all the butter in the house.

YUP. Criminally underrated. Too many people think they suck at cooking but really they just way underestimate butter and salt.

I know right? Most people rate skirt steak poorly because it is leaner and tougher than other cuts. Still, like the guy said, his skirt steak had a lot of marbling, which probably explains why it cost him 17$. So expensive for skirt steak!

Weve been eating beef for millenia but this one underrated super rare cut of beef will make 9 out of 10 dentists say wow!

​@@hans7686Skirt got expensive when 3 billion Taco trucks and 3 billion Taco shops opened in every town, then cows started wearing pants...

@@blairhoughton7918 I can't even remember the last time any local Mexican restaurant even used skirt steak. Now, all they use it the cheapest roast meat available.

@@hans7686it also wasn’t a skirt steak, it was a flat iron.

That’s a little bit wdym

Was searching for this comment 😂

In restaurant terms that's really just a "bit". Like... Some scrambled egg recipes are 50% butter. (Not to that degree, but if you look up eg. Gordon Ramsey's recipe, it says 2 to 1 ratio of eggs to butter too.)

Nice comment steal

bro stealed my comment 💀

Working in a restaurant, yeah that's just a bit of butter. We go through a bunch of those costco packs of butter every day.

2 Shots of --vodka-- Butter

Sure that's the gestalt, but from the comments, butter is the prompt keyword.

Why would he say low temp? It's high temp short sear and long rests

​@@askers_yea im not cooking on a low temp, it wont sear, the last minute or to when i baste yea, but not the whole time

​@@vicvega3614 I sometimes prefer to reverse sear, aka sear it at the very end.

Duck fat is the best for potatoes. Don't know about beef fat, but duck fat roasted veggies is manna from heaven.

"Marbling" is a scam. I want to pay for beef, not fat. Give me lean beef and I'll tenderize it myself. Marbled meat is for suckers that like to waste beef money on extra fat. It's sad, really.

@@SevenEighths06 duck fat is excellent but not universally best for potatoes. Give it a shot sometime- shoestring fries are a great place to start with beef tallow.

Damn. Wish I had the money for that stuff 😅

Thanks for the Costco tip, I've only bought Fish & chicken there. Will definitely pay attention in the future for price mishaps at the grocery.

Is that trending right now? I'm cambodian and I'm really confused...

I was surprised that he mentioned Cambodia out of the blue 🥲🥶

Oh I just watched his last video and now I understand lmao

​@@Ali365thx

Cambodian B4* The B12 is Tazmanian, sometimes Noth Korea has it too

haha, he's referencing a popular meme/video of two dogs outsmarting the owner to eat the food he had on his dish

Yeah because nobody's ever heard of them before

@@frlipa relaaaaaaaax lilbro

@@frlipaok buddy

Chill ​@@frlipa

@@frlipacalm down man

for sure, i stay the hell away from all cooking oils🤮🤢 period. Only butter and duck/goose/beef fat

I thank you on behalf of Jean Pierre👍

RIP

AND MEAT 🥩🤤😍👍🏽 The Carnivore Way 🏁 🥩🥓🧈🧂💦 #theproperhumandiet

@@royrieder2113 Those who eat a regular diet of Meat(Protein), Animal Fat, Real Salt & Fresh Drinking Water live much longer than those who don’t. It’s not your fault you believe that. They have been lying to us for decades.

He showed us in the video.

@@cvr527 the butter

If you understood how chemistry a cooking cross over you would immediately understand. Rest times, low temp cooking, Meat quality all of that makes a major difference- think about it in related to chocolate it's like 90% technique. If you fail to properly temper good chocolate -it also won't be as great as when you purchase it that way. I hope this helps :)

Especially for a thin cut like that. Actually have a chance at getting the thing seared before it's overdone.

You don't care at all about the center, the non-searing cooking will get to that but cooking on an uncovered pan or grill won't touch it. What you care about is how thick the ring of "overdone but not seared" bit is between the crispy parts and the raw parts.

@@LibertyMonk that's a lot of extra words just to say "slows the centre cooking time".

Isnt that the same thing as he said​@@LibertyMonk

When he says fridge is it the freezer or refrigerator?

For a second there I thought he was frying pickles

I've never forgiven SmashBurger for switching away from them.

@@blairhoughton7918 Yep. Haven’t been there since.

I know they're seasoned totally different, but Hickory Sticks are so good.

@@blairhoughton7918smash fries are no longer thin? I moved away from colorado so no longer go there but that was my favorite fast food fry besides mcdonalds

If you go to Las Vegas, go check out Gallagher's in New York New York. They have their steaks aging in a glass fridge out in front of the restaurant.

This is one of the most accurate comments on the internet.

As a chef 13 years i confirm

@@scottdavidson526 Been there, saw them, a bit out of my price range for that trip though

What does "put them on the line" mean?

Found it ❤️

They look too thin tbh

More like crisps.

u look beautiful

I want them so badlyyyy

They're called shoestring fries in case that's useful

youre not a what 🫢😱

You just haven't had the right steak

And that's perfectly okay. I also thought those fries look scrumptious.

​@@skullsquad900 that's the shit those horsegirl fanatics are saying 😂😂😂

Whats the brand name of the smoked salt?

@@caragalka8288 Big High Quality brand.

Smoked salt? Why am i just now hearing about this!!?

@@vicvega3614 also check out Garlic Salt, but smoked salt is... *chefskiss

ye this is how I learned how to make steak and also super thick cuts of chicken (minus the rest for the chicken)

Thank gordon, finally a voice of reason around here

@@Hyperbolic_GBro said “thank gordon” 💀

😮😂

Letting meat rest allows the juices to reabsorb. I imagine that you were just trying to be funny.

@@wordsculptno im serious. i dont rest steaks for more than 2 mins

Takes 2 seconds to poke it or see how much fat is in there.

He says the wrong thing on purpose just to mess with people

lol are you new here? He does it on purpose for engagement because people like correcting him

I’m not a meat person at all and I’m like skirt steak? That’s weird doesn’t look like it lol

they want you to comment on their video so they can get more money. don't be a sucker

yep and that shit was probably about as tough as skirt steak

Nothing Special. Just an Induction stove top. That little disk he puts down is a Induction Converter disk that allows him to use regular cookware with his stove top. But you can buy specific pots and pans designed for an Induction stovetop. If you haven't seen one in action or know the pros and cons. For sure check them out.

​@Neog2 do you know much about their long term use? Im about to have my stove replaced with an induction one, what are the pros and cons from an owners perspective?

@@shayZero This video from, "Undecided with Matt Ferrell" from about a year ago. Explains the Pro's and Con's of Gas vs. Electric Cooktop with heating elements, and Induction Cooktops. Induction talk starts around 8:16 ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-X440BHdy35g.htmlsi=90PuMaCDl89nDxzF&t=496 Video title if you can't click link is, "Is It Time To Start Cooking with Magnets?"

Nothing of the sort.... He literally just takes the pan off the heat then puts it on the counter and just cuts and edits the video so we never see him do it. He said as much in a reply to comments in another video.

@@selimaeI was gonna say, surely a wood top induction stove would be burnt black..

good info thanks

That is a flat iron my guy. He purposely says the wrong thing because people like to correct him and that gives his channel more engagement

If ur in nor cal there’s this chicken restaurant called Kiki’s that has them, I believe they’re called shoestring fries

@@twane. that’s what they were called at Dal Rae. I’m in WA state now but travel. I’ll look into Kiki’s

@@SBHinkYo same i'm in WA state too! Do you know of any spots here that have fries like these with steak??

@@twane. heya! Where in NorCal? I’m in the Bay Area and typically see them but they use onions. I would totally try the place you’re talking about if I find out the name and location?!!

​@@SBHink you can buy shoestring fries at just about any grocery store

Slide me that salsa pls

damnnn chief, come to NYC. I'll put you onto some pretty good and outrageously expensive Michelin jawns

@@Levidawgs7744 I can send you my gmas recipe lol I hope you can handle the spice tho 🔥

@@mobxcag Spicy salsa is the best!

How do you find a nice restaurant if you never eat out?

🤑

That is typically what it comes down to. A lot of people just don't want to spend the money on a high quality cut of steak at a butcher and would rather spend a couple more bucks at a steakhouse to know they are going to get a steak cooked to their liking.

$17 for a 1/8 lb slice of meat

​@@dyeefoonBucher shop here in the south is $6 pound ribye

Fascinating. Thanks for the info!

A few bucks on butter is worth making an awesome steak at the house. Unrelated but funny story I live on the 41st floor and I have a balcony. I was grilling steaks and left it open when I ran into my condo for something when I came back out to the balcony I found that a strong gust of wind stole my steaks!

random

@@XdekHckr Not random, sounds like a conspiracy theory but there are microphones that do collect data from speech on your device.

*Big Brother is always watching.* ...and listening.

The internet is indeed spying on all of us.

The walls have ears

Wow you got that all wrong. He said salt it an hour in advance. Then cook it

​@@D3nn1s I know it's a fucking joke 💀

@@ClixeTeam funny

You're missing out

That was a waste icl. Poor pan

Good point -- hot food tastes way better. Warm your plates up or buy those cast iron steak plates.

@@hxhdfjifzirstc894 nope. Day after pizza at room temp tastes better now that all the oils married the flavors together.

Haven't been to many steak houses, but every restaurant I've been to they didn't seem to know how to cook a rare.

totally

Go to a nice fish place that does steak. The people who cook there live and breathe time and temperature.

If you want to eat this type of food,you must exercise to burn it,other wise it will damage your health and don't eat this every day😊

Skirt is too thin to reverse sear. 3 to minutes to a side and its done. If you cook until internal temp reaches 1XX degrees, searing will overcook it.

@@hardpunkkore9235 Nah it's not too thin, you could say it's thin but I've made it for years and it's never gone wrong well I guess except for the first time lol, I get it up to temp then about a minute on each side on a ripping hot pan and it's perfect medium rare but I do skip the butter basting though not a fan of butter personally.

Or just get crappy ingredients I swear it's hard to find good spices some days. I found some good spices but most were meh. At restaurants the spices never suck even their black pepper is better than the store bought stuff. I think the best we can do is get whole peppercorns and put them on a coffee grinder or just keep your own spice garden because most cooking you have meh spices unless you go super expensive or steal them from a restaurant.

Especially steaks. Steaks are NEVER better in a restaurant. Literally the worst food to buy at a restaurant.

@@mrarchaicworld What the hell kind of restaurants do you go to ? go to a good quality Steakhouse then revisit this comment

That was obvious with this clip that he can't cook lol

@@mrarchaicworld I won't say exactly that, I've had some nice steaks, but they never can give me the rare I want, it is always medium, and even though it wasn't bad I can cook similar at home.

Pathogens that will survive cooking?

@ericfranke1637 With steak, yeah, unless you like it above 145F, when bacteria start to die. Bacterial death is a function of temp and time. But anything below 145F won't kill bacteria. You'd have to hold a jaccarded steak at 145F for about 10 minutes to ensure bacterial death. 165F is instant death to bacteria.

@@Snake-filledChimp good point. I've heard the longer cooking time with sous vide is enough?

@ericfranke1637 Not for a jaccarded steak - you can basically look at one of those at Costco as a ground beef patty. They tenderized it, and now that it's been exposed to bacteria internally, the clock starts ticking as the bacteria multiplies. I'm pretty sure that's why you don't see discounted/clearance, older steaks at Costco. It's obviously easier to hold temp with sous vide, but if that temp is 132F, bacteria will keep reproducing. All this being said... Costco obviously has *very* good food sanitation policies; otherwise, we'd be hearing in the news of people getting sick from their steaks constantly. I still take a pass on them.

Well, chances are most places aren't going to have the same stuff as your small town, mom and pop operation, right?

My town has neither a butcher, nor a Whole Foods or Costco.

@@TheStabbyCyclist o.O USA still amaze me everytime. Here (Germany) even a town with around 500 people mostly had a butcher. Im living in a town with over 500k citizens i have 3 in 10 minutes walkway :D

​@@erichahnel4271 500k people! My town is less than 3k people and we have 3 butchers within 5-10 min walk.

@@erichahnel4271 I live in a town, less than 3,000 people and we have 3 butchers within 5-10 minutes. Tbh if you walk half an hour - 40 minutes in any direction you're pretty much out of the town so it makes sense. We have 5 or 6 butchers total.

bluetooth he said I guess

Self heating pan

Cast iron pans get very hot and hold heat well. He heats it on a stove in advance

Why a stove? Usually not needed.

@@Art-is-cool nah. He pulls it off the stove, and because cast iron skillets have such high heat retention he can just take it off and record it sizzling for a few seconds. That's why there are cuts.

Thats not nearby the best meat xD B means it has a worse meat/bone ratio then the A already. Lot of people missunderstand a lot wrong their. Wagyu just means "beef" in Japan. Its just the name of their cattle breed, nothing more, completly normal beef. The A5 mean its the best their but still just normal beef. Kobe for exemple are better. They have many different prafectors (47 to be exactly). Severall of them offer special treated meat like Kobe which just can call itself Kobe if its raised in this prefector and reach higher standarts in meat quality then normal wagyu. Its the same like "Champagne" which just can call itself so if its from the region "Champagne" in France and has a higher standart then normal sprakling wine, even if they get used similar in the US.

That's why you have a hard time finding it, they send it to the places that consider it a good cut. Used to be one of the cheapest, no longer.

Go to the Mexican meat market. Here in Texas skirt steak is sold as fajita beef.

It's crazy to me to hear that people think that skirt steak is a premium cut. Unless you pay 17$ for a abnormally marbled steak, like this guy did, skirt steak is usually lean and tough.

@@hans7686 it’s not tough as long as you don’t overcook it and you slice/cut it the right way. Great fajita meat is never tough!

@@edwardman1742 Sure but by that definition there is no such thing as a tough cut of meat. You just have to cook it right! What can't be denied is that skirt steak is tougher than other cuts like ribeye. Compare a ribeye and a skirt steak, from the same individual animal and cooked the same way, and the ribeye will be more tender than the skirt steak.

pls :'(

Why is catshit better than dog shit?

​@@SenpaiKai9000is that catshit?

Ultra hot Pan

bluetooth induction burner

Can we please stop with this joke? ​@@treyshaffer

that's what i'm thinking and i still don't get the answer after scrolling the comment section

That’s an absolute lie and someone is flirting with getting sued by Costco. Pierced meat flattens out as it is cooked and loses its juices, which I often see with meats on sale from major grocery stores. Never Costco. Once in awhile I get a steak that is not as tender as it’s grade would indicate from them, but never anything that ever looks tenderized.

godspeed

Yeah I agree. The problem with cooking skirt steaks is that it really forces tourists into low density areas with infrastructure that is unable to handle increased pressure. I would recommend only cooking ribeye or rump.

I have no idea why I commented this on this video. I must have thought it was on a different video. I was referring to the eclipse.

@@setherrrrs___775 Well sir, you have given me a great opportunity to humour myself and for that I thank you.

edit: butter baste the steak in herbs as well, for added flavor. it also pains me to see him not use garlic powder when seasoning, and i didn’t see too much pepper. if you look in the right places a ribeye or a NY strip have more marbling, but what matters most to me is the texture. for the best steak that’ll feed a family of 4-5, try a tri-tip. it has okay marbling but it’s tender and has good flavor.

Was wondering the same… tried to look it up & doesn’t seem to exist🤔

Trivit.

bluetooth stove (that's what he calls it but it's just a leather pad and he probably has a stove to the side and brings it on his little pad for the video shots)

it is cheaper since amazon bought it