Being Asian, I use the pan drippings to make a hot sauce or if it by simply slicing dinner chili peppers into it and then putting it on top of the sliced steak. Steak tastes great and has a slightly spicy flavor.
The only thing I would add is “bring your steak to room temperature before cooking”. Most of newbies take the food out 5 minutes before cooking and wonder why it sticks or gets tough. You gotta talk to us like kindergarteners !
@@tonysopranosduck416 I’m a firm believer that this does nothing. I’ve heard people say to do this but even after 30 minutes on the counter a steak may rise up to 45F. This is not enough of a temp change to make a difference. Also… high end steak houses are absolutely not doing this. If they did nobody would come back because the service is too slow.
@churrle8528 just use clarified butter because it has a higher heat index and won't burn. There is another type of butter similar to clarified butter but i forgot the name of it.
@@sqeekeezthehamster1116 uh yes it is rodent---you NEVER fully cook a steak in pan unless 1 1/4" or thinner & you ALWAYS leave steak salted for at least 24 hrs in fridge--where did you learn to cook McDonald's? LOL
My sous chef neighbour in Paris taught me to test the flesh between the thumb and first finger to measure a steak's doneness, from rare, medium and well done,.
@@karmelicanke Bro that will differ between peoples hands, for example I have very big and thick hands, the hardness of my thumb muscle is undoubtedly going to be a lot more than the average person. It also depends on the steak cut. Every cut is different.
I think it is easy.. But maybe if you have a restaurant, you need to have a system where every steak comes out the same. Hence: culinary school. At home our tolerance for variation is higher than at a restaurant. When we go back, we want that exact same steak we had last time.
Nicely done Chef... simple and honest... No sous vide... no reverse sear... no $500 Bluetooth temperature probe ... no ridiculously complicated methods... Just some basic good techniques... All you need ... I love this 😀💪💙
I get my steaks at Costco, they are amazing and a great price. I always look for New York strips with a decent fat cap. You can render it down and the fat from the steak becomes the cooking oil. You get a perfect sear and the taste is AMAZING. You have to render it in a cold pan and slowly bring the heat up otherwise the fat cap will caramelize before it all renders which you can see in this video when she cuts into the steak.
I always try to avoid oil or at least use as little as possible with fatty/fattier cuts of meat. For example, with ground beef, I think I pretty much never add any oil.
@@kommisar. That has absolutely nothing to do with my comment lol. I’m talking about rendering down a fat cap on a good cut steak to use as oil. You clearly don’t know how to cook well if you’re always trying to avoid using oil. I’m using the actual fat as oil. That fat IS oil. If You don’t need oil with ground beef because there’s fat in it. When the fat heats up it turns into OIL.
@@Ash-kb9hn It seems you don't know what the hell you are talking about since everything I am saying has absolutely everything to do with what you're saying. What do you think ground beef is? It is beef that is GROUND UP, meaning all the fat from the whole cuts are mixed into it. It would be no different than if you ground up a strip. That fat cap would just be mixed in with all the rest, hence why rendering the fat out of ground beef is the exact same thing as rendering the fat out of a fat cap on a steak. The fat is oil regardless if you're using a strip or ground beef.
@@kommisar. If you think a good cut steak is the same thing as ground beef then you’re on one. 🤣 With ground beef the fat is just there. You don’t have to put any kind of effort in rendering it down. When you have a good cut steak you have to put a lot of effort in rendering it down.
@@Ash-kb9hn You are clearly hell bent on being a lying tool, because I never said anything about the quality of beef. I said fat in ground beef is the same as fat on a steak. It works exactly the same when you render it in an oil-less pan. You must be on drugs or something since you cannot comprehend this.
thank you ssssooooo much for this tutorial... I used this method of yours and my NY Strip Steak came out amazing.... I was hesitant at first to try it this way, but this video is super helpful... Thank you
I do mine by rendering the fat cap and using the fat to cook the steak for 3 1/2 minutes a side then into a 200⁰c/400⁰f for 3 minutes in the air fryer. Sublime in my opinion. Seasoned with garlic powder, salt and pepper!
@@luludelforno7853 ever since the first time I pulled it off I've sworn by it. I can get a perfect sear and a beautiful rare every single time. Now my wife is always begging for me to cook it lol. I guess she just loves my meat or something.
Don't take it the wrong way, but you have the countenance and kind of general shape I associate with lodge cooks. My grandmother was one for over 20 years. Had to fed upward of 30 men per day, every day, all year round. There's a term for it in French that doesn't translate well other than 'Village Mother,' a sort of archetypical stout motherly woman whom was held in extremely high regard by dozens of grizzled bushwhackers, and to whom they all offered undying reverence. I wish you a long and happy life.
Let me give you better instructions. This woman is a professional chef. She understands heat and time better than most. The key to a perfect steak is flipping more often to check the crust. The chances of you guessing at making that perfect crust are around zero. So flip often for more constant feedback. Then grab yourself a meter probe so you can monitor temp and make sure and pull 10 to 15 before your desired temp.
After 5-10min resting away from the heat the meat will be cool enough to not lose the juices when you cut it. And your voice reminds me of some animation voice actress, great video.
Tbh reverse searing is better because when you sear first and then finish it in the oven, you lose that perfect crust you created on the stovetop because of all the moisture. Throw it in the oven first, let it come up to temperature for your taste, preheat a good pan, and then hard sear it at the end. Then while its resting make the pan sauce.
After making steak sous vide I will never change. 135 for 2 hours. Finish on hot grill spritzing with Worcestershire and finishing with steak rub on the cutting board. The only time I season steaks is during dry brine . With salt only. All other steak rubs go on the cutting boards after it sits
Looks good but it also proves the traditional searing technique will always leave a thick layer of well done between the seared surface and the medium rare inside.
Casually chugging that wine was everything lmao
Shows how she's a legit home chef ;)
Who can resist?
I thought that’s what you are supposed to do when you are using it
@@leoliu5472that's how they do it in la France and then they all fack
Being Asian, I use the pan drippings to make a hot sauce or if it by simply slicing dinner chili peppers into it and then putting it on top of the sliced steak. Steak tastes great and has a slightly spicy flavor.
What if you weren't asian
We don’t need any more steak videos on UA-cam. This is absolute perfection! Delete the rest keep this one!
The only thing I would add is “bring your steak to room temperature before cooking”. Most of newbies take the food out 5 minutes before cooking and wonder why it sticks or gets tough. You gotta talk to us like kindergarteners !
@@tonysopranosduck416 I’m a firm believer that this does nothing. I’ve heard people say to do this but even after 30 minutes on the counter a steak may rise up to 45F. This is not enough of a temp change to make a difference. Also… high end steak houses are absolutely not doing this. If they did nobody would come back because the service is too slow.
Don’t add butter to a searing heat pan. It’ll burn it.
@@tonysopranosduck416True. My son thinks it is okay to put frozen minced meat in the pot. 😊
@churrle8528 just use clarified butter because it has a higher heat index and won't burn. There is another type of butter similar to clarified butter but i forgot the name of it.
That might actually be the most beautiful steak I've ever seen
she aint letting you hit fam
@@Troll3rHD That's fine the steak will suffice
@@Troll3rHD😂😂
That's what she said
@@Troll3rHD bro shes mid i just like the food she cooks
Excellent tutorial. And you deserved that wine glug 😂
Facts
Simper
Great short. Straight to the point with tips. Good result.
Yes. And she seems so down to earth!
@@Vfd6610ikr?? You could be friends with her 😂❤
This is terrible recipe.
@@raphg6319 no it aint lmao
@@sqeekeezthehamster1116 uh yes it is rodent---you NEVER fully cook a steak in pan unless 1 1/4" or thinner & you ALWAYS leave steak salted for at least 24 hrs in fridge--where did you learn to cook McDonald's? LOL
That sear is glorious.
For beginners an instant read thermometer is a lifesaver. Only like $15. Takes the guesswork out of temping your steaks.
Ok fine you convinced me 😂
My sous chef neighbour in Paris taught me to test the flesh between the thumb and first finger to measure a steak's doneness, from rare, medium and well done,.
@@karmelicankethat method is horribly unreliable to the average person. Use a thermometer, there’s no shame in it
@@arkparkp4185 Of course, no shame. it's a reliable method.
@@karmelicanke Bro that will differ between peoples hands, for example I have very big and thick hands, the hardness of my thumb muscle is undoubtedly going to be a lot more than the average person. It also depends on the steak cut. Every cut is different.
Gotta say that sear was spot on Chef.
Nice job Chef, on the food and vid production.
Pro tips!!! Thank you and keep them coming, please :)
People made cooking steak like some kind of rocket science lol. It’s actually really easy and fun.
I think it is easy..
But maybe if you have a restaurant, you need to have a system where every steak comes out the same. Hence: culinary school.
At home our tolerance for variation is higher than at a restaurant. When we go back, we want that exact same steak we had last time.
Speak for yourself. So many times I've tried and it still comes out raw. It's not rocket science but it takes some practice.
This is how I do mine. Just finished eating it lol 😋.
@@unowen7591bruh sear it or don’t and then put it in the oven on 375 for 8 mins rare 15 mins well done
I can microwave a better tasting steak than this crap
You are so likeable, I really found this short helpful and kind actually. Lovely work! :)
Absolute Textbook right here! Doesn’t get much better than this!! 👍
Absolutely fabulous !!!!!!!!
Nicely done Chef... simple and honest...
No sous vide... no reverse sear... no $500 Bluetooth temperature probe ... no ridiculously complicated methods...
Just some basic good techniques...
All you need ... I love this 😀💪💙
yea go account for every variable
The steak looks delish, and you have such a great voice for narrating. Reminds me a little of Rachel Ray. Keep these tutorials coming, great clip!!
Perfect ! Looks delicious
Thank you for actually knowing how to cook ❤
Love the technique and how clear your instructions were. Also you have such a great voice for videos!
Great sear on that steak 10/10
Looks scrumptious
Holy shit this steak is PERFECT
the steak looks lovely , no need for a pan sauce even , just the infused butter would go nicely
Adding wine to the cook always makes it better!
I get my steaks at Costco, they are amazing and a great price. I always look for New York strips with a decent fat cap. You can render it down and the fat from the steak becomes the cooking oil. You get a perfect sear and the taste is AMAZING. You have to render it in a cold pan and slowly bring the heat up otherwise the fat cap will caramelize before it all renders which you can see in this video when she cuts into the steak.
I always try to avoid oil or at least use as little as possible with fatty/fattier cuts of meat. For example, with ground beef, I think I pretty much never add any oil.
@@kommisar. That has absolutely nothing to do with my comment lol. I’m talking about rendering down a fat cap on a good cut steak to use as oil. You clearly don’t know how to cook well if you’re always trying to avoid using oil. I’m using the actual fat as oil. That fat IS oil. If You don’t need oil with ground beef because there’s fat in it. When the fat heats up it turns into OIL.
@@Ash-kb9hn It seems you don't know what the hell you are talking about since everything I am saying has absolutely everything to do with what you're saying. What do you think ground beef is? It is beef that is GROUND UP, meaning all the fat from the whole cuts are mixed into it. It would be no different than if you ground up a strip. That fat cap would just be mixed in with all the rest, hence why rendering the fat out of ground beef is the exact same thing as rendering the fat out of a fat cap on a steak. The fat is oil regardless if you're using a strip or ground beef.
@@kommisar. If you think a good cut steak is the same thing as ground beef then you’re on one. 🤣 With ground beef the fat is just there. You don’t have to put any kind of effort in rendering it down. When you have a good cut steak you have to put a lot of effort in rendering it down.
@@Ash-kb9hn You are clearly hell bent on being a lying tool, because I never said anything about the quality of beef. I said fat in ground beef is the same as fat on a steak. It works exactly the same when you render it in an oil-less pan. You must be on drugs or something since you cannot comprehend this.
Woman! You can cook like a boss! AMEN!
Girl, you doing it right!!! Keep up the great work
Cooking wine is an essential ingredient. Gives you leverage no end.
That's an incredible looking steak.
I was salivating looking at that steak man. Keep up the good work!
🩵 looks amazing! sending love from Texas! ❤️
That looks soooo good !
They keep saying, "Use left over wine". I know of many kinds, but not this one. 😂
I have no left over wine! 🤣🤣💃
i don’t eat beef but gawd damn that makes me want to
Great video. 10/10 process and Beautifully cooked!
you are a star in the making. anyone can see it. keep doing what youre doing, ten years from now i cant even imagine what your brand is gonna be like.
Looks great
This is exactly what I needed. Great stuff!
your voice is alike Debbie, omg, love it
I love your videos!!! I always want to eat a lot of food afterward though lol
Good job, chef. You need to state your neutral oil (no soy, vegie, or corn oil) and aromatics.
Dang, that looks so good right now.
thank you ssssooooo much for this tutorial... I used this method of yours and my NY Strip Steak came out amazing.... I was hesitant at first to try it this way, but this video is super helpful... Thank you
Wow that really was a perfect steak. Very very nice 👍
I do mine by rendering the fat cap and using the fat to cook the steak for 3 1/2 minutes a side then into a 200⁰c/400⁰f for 3 minutes in the air fryer. Sublime in my opinion. Seasoned with garlic powder, salt and pepper!
3😊
Thank you!!
Surprisingly, no idiots in the comments saying that it’s undercooked! Looks perfect🔥
I can't lie. That surprised me, I think I might give it a try one of these days!
Very well made. Appreciate the content
I do it bake first and sear second, but i imagine we both end up with good steaks
Reverse sr
Its the foolproof method. Its called reverse searing and its pretty cool
@@luludelforno7853 ever since the first time I pulled it off I've sworn by it. I can get a perfect sear and a beautiful rare every single time. Now my wife is always begging for me to cook it lol. I guess she just loves my meat or something.
Nobody asked what you do
shut up@@thegrassyguynate5675
good explanation for steak cooking
Enjoyed that beautiful cook :)
Thank you chef for 👩🍳
That is one beautiful steak! Ill try to make mine look like urs thanks for tips
“The thicker the better” are words I live by 🔥
Drinking the wine out of the bottle was the best part
👏🏽👏🏽👏🏽👏🏽
A well rested steak!!!!
This is literally the best looking steak I’ve seen yet
Awesome thanks for sharing. Looks delicious.😊
The cook is indeed beautiful. The steak looks good too.
Beautiful cook 🤩 or beautiful cook 😍
she sounds just like debbie from shameless omg
That looked amazing
This is one of the best looking steak I've seen.... ever.
Nice how she checked the wine to make sure it hadn't expired 😂
I think the strip can be tough. Bone in ribeye is still my #1 choice.
That looks amazing. Got any pans you'd recommend?
Looks amaaaaasszinga!!!❤❤
Don't take it the wrong way, but you have the countenance and kind of general shape I associate with lodge cooks. My grandmother was one for over 20 years. Had to fed upward of 30 men per day, every day, all year round. There's a term for it in French that doesn't translate well other than 'Village Mother,' a sort of archetypical stout motherly woman whom was held in extremely high regard by dozens of grizzled bushwhackers, and to whom they all offered undying reverence.
I wish you a long and happy life.
Thank you so much for this amazing tutorial.Your channel has changed my culinary skills tremendously. I will be making this tonight!
I can’t believe how many steak videos exist
Yes, but this one is looking like the best one.
Been missing you for more than a month. A joyful and effective explanation
Ok, I fell in love with you when I saw you chug the wine!
😂😂
I air fryer’d a steak the other day, then threw it in a pan (reverse). Turned out fabulous. Your a cutie, love the channel!
Very important to also drink the red wine before/during/after meal consumption 👍
As a Latin American I should say:
HURRY UP CALL A VETERINARIAN THAT COW IS STILL ALIVE
That's right, I keep the beef in the oven for at least 1.5 hours💀
Let me give you better instructions. This woman is a professional chef. She understands heat and time better than most. The key to a perfect steak is flipping more often to check the crust. The chances of you guessing at making that perfect crust are around zero. So flip often for more constant feedback. Then grab yourself a meter probe so you can monitor temp and make sure and pull 10 to 15 before your desired temp.
Looks delicious!
Everybody’s so creative! 😂
Finally, someone who actually knows how to cook a steak. Excellent technique.
Top steak. You nailed it.
After 5-10min resting away from the heat the meat will be cool enough to not lose the juices when you cut it. And your voice reminds me of some animation voice actress, great video.
Waw! Super! Super! Felicitari, din Bucuresti, România!
Looks so good
Thank you for sharing a great meal. Yes, for me as well the red wine is important to use as well!!😊😊
“Take a good pan…” 😂
That steak looks pretty good.
Ok girl! You can cook! Blown away!
Tbh reverse searing is better because when you sear first and then finish it in the oven, you lose that perfect crust you created on the stovetop because of all the moisture. Throw it in the oven first, let it come up to temperature for your taste, preheat a good pan, and then hard sear it at the end. Then while its resting make the pan sauce.
After making steak sous vide I will never change. 135 for 2 hours. Finish on hot grill spritzing with Worcestershire and finishing with steak rub on the cutting board. The only time I season steaks is during dry brine . With salt only. All other steak rubs go on the cutting boards after it sits
Awesome! Great video. Thank you!😊🙏🏼
Can’t wait to try this!
Looks good but it also proves the traditional searing technique will always leave a thick layer of well done between the seared surface and the medium rare inside.
Beautiful steak chef, have you done a video about dry brining?
Love the way she knocked the wine bk while stirring
so glad you showed us the cut pieces of the steak , looked soooo damn delicious , perfect seasoning n nice sauce .. haha and that chugg :P
I’ve never been much of a steak guy, but this has to be the best steak I’ve ever seen
Bravo! 👏🏼Beautifully done!🥩 I'd even say perfect!😋👍🏼💚
🤩🤩🙌🏽 ummm WOW you are awesome!! Thanks for sharing this!!
Looks beautiful. 😻🥩 I’m Carnivore so just salt & butter 🧈 for me.