Carla Makes Butter-Basted Steak | From the Test Kitchen | Bon Appétit
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- Опубліковано 18 бер 2019
- This recipe is from Carla's new cookbook, out today! amzn.to/2Y60isv
Join Carla Music in the Bon Appétit Test Kitchen as she makes butter-basted steaks with fennel salad. There are just a few steps to make perfect steak: Step 1: Buy a great steak from a great butcher. Step 2: Salt it liberally. Step 3: Gradually build up a crusty sear. Step 4: Butter. Butter?! Yep-butter. Browned, nutty butter will deliver toasty flavor to every bite. It’s the secret to pretty much all the great steakhouse dinners you’ve ever had.
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Carla's book is out today! amzn.to/2Y60isv
Yes!!! Congrats Carla 🎉
👍Good luck with it, Carla! 🏆😎
Carly looking extra beautiful. Marry me Carla, MARRY ME!!!!
OUTSTANDING....A Book! The steak.....Im drooling...Looks so good! I'm leery of fennel because I'm not a licorice fan however; that salad looks wonderful! Thanks so much! Carla, Chris and Clare....you are so awesome...you three are what keeps us coming back
would you be able to ask carla to maybe make a video showing people the benefits of reverse searing steaks? i think it is becoming a vastly superior way of cooking a good quality cut of meat. but many people dont even know what it is.
> Nobody wants to bit into raw garlic
Carla, Brad is one of your Coworkers
Andrew Struckmann I thought the same thing!
Carla was so worried about people making bone jokes she forgot that garlic acts as like, a two part epoxy?
@@jnichols0388 and the allicin is what's good for you in garlic, I believe.
We all know Brad is not human. There is no way a man can eat that much garlic...no way.
@@TheGreed1406 just get Vinny to fact check that for you! lol
can we have an episode where each of BA's test kitchen members create a dish for a dinner party and then they all sit down and eat eachother's food and talk about food and life. That's what we need!
OMG yes this what we need. I want to see them make a huge communal meal. I do t care if it’s a 2hr video this is what we deserve.
Mark Klooster we don’t deserve this... we deserve a 7 hour livestream
Like Come Dine with Me!!
amaia I want a death match where they each make their own version of the same dish and argue over the best
YESSS
"steak is juicy, looking really good"
steak: *blushes*
😂🤣🤣😂 💗
Yeah, *blushes* in heaven
Sometimes I stab the fat in the eye so the flavor can settle
steak: *AHHHHHHHHHH OMG PLEASE FOR THE LOVE OF GOD STOP IT*
Just realized Carla reminds me of the adult and more serious Louise from Bob’s Burger. Was especially getting that vibe at the end.
DeathBeNotProudComma I THINK THIS ALL THE TIME!!!
Mindblowing
Jud James no fr i’m mind blown
Omg yes XD
If they were to do a real life bobs burgers they should use her and Alex Mandel - Howie Mandel's son
"no one wants to bite into a piece of raw garlic"
*brad has entered the chat*
"I believe-"
BOTULISM!?
IT'S LIKE A TWO PART EPOXY!
Apparently they don't mind a raw piece of beef.
*Carla has been banned for ‘1140 min’ by Moderator Brad*
Carla is the mom of UA-cam cooking
Uhh...Rie from Tasty?
Yep.
She’s like the cool Aunty everybody wants
I imagine a crossover episode with both Rie from Tasty and Carla from. B.A.
More the badass aunt
I've cooked a bunch of steaks with her way to flip a steak several times during cooking, one of the advantages is when you cook one side of a steak for a long time, the steak get curled up. But with her way, both sides are evenly cooked, therefore the steak get nice crusts on both sides.
I love my mom so much and she’s irreplaceable and deserves the entire universe but in another life I would not complain if Carla was my mom
Shelley Hampton can I add you on Instagram
@@jojojaykay lmao thats probably not her in the pic
@hossel they suspended me i am Shelley, is this true?
Silly Goose no lmao
@Ivan 199800 you did tho.
*You can't trust me and you can't trust anybody*
...damn, Carla giving life lessons here.
Yup, her narration over the cooking all over her episodes, are filled with hidden precious life lessons.
😊
The rage in Carla's eye when she thought about burning a steak.
She was re-experiencing real pain lol
I bet she would never burn buns for a burger
And she wasnt even anywhere near that point. That steak is almost raw. She said "a layer of well done" lol where? It's a seared raw steak.
Daniy Tyshkevich not raw, at all. Properly cooked, quality beef becomes more red/pink when it sits out. It’s oxidizing.
Daniy Tyshkevich that looked perfect not raw lol
7:40 I cooked professionally for a decade, and this feeling still happens every time I cook a steak. Mounting dread and horror that you might have somehow cooked it to well done leather, despite the fact that you did it the same way as the thousands of other steaks you've successfully cooked to medium rare.
that was her 4th steak...ahh the magic of editing
@@Scfng08
So are you saying that wasn't the first steak? She said she overcooked it but it looks perfectly medium rare to me.
It's why I do sous vide every time now.
I don't think I will ever go back. Perfect steak EVERY TIME.
@@zuul902
Yes sous vide guarantees perfection. Because all you have to do is sear it after that, and it is almost impossible to sear it too much that you would mess up the sous vide part.
You still should learn how to master cooking it on the grill though. And why? A grilled steak because of the charcoals taste better than sous vide. This is of course my opinion. You are adding more flavor by imparting that grill taste. You can master this, it is not hard, but you probably will Louse it up a couple of times before you get the hang of it.
A sous vide steak medium rare tastes great, but a grilled steak medium rare tastes better. For this reason you should learn how to cook a steak using a grill, and using cast iron and an oven. You want to be broad in your cooking expertise, just not sous vide only.
That's my opinion.
@@jamest1411 this is all great advice, thanks! I'm OK at doing it in a cast iron skillet, but I do have two master the grill.
9:33 she’s trying so hard not to say “umami”
I wanted her so bad to say it cause I learned what it means yesterday
Not gonna make a 'bone' joke but when she said something about human hands being the greatest salad tossers I did laugh
Same haha. I didn't even think about it when she said bone.
Came here to say this. Cannot believe Carla is so pure and unsullied by the crudeness of our modern parlance as to not know about salad tossing. If she comes here and asks, nobody tell her.
Before me and my current girlfriend started dating apparently "That really tosses my salad" was a common saying in her and her mom's household instead of saying something like that really Irks me or that grinds my gears or whatever. Needless to say I nearly laughed myself into a coma the first time I heard them say it and it didn't help neither of them knew why I was laughing so hard. Her Mom is a Behavioral Specialist and has said it multiple times in big conferences to hundreds even thousands of teachers. The look on their faces when I showed them the Urban Dictionary definition was something I will never forget.
Didn't bat an eye at "bone" but damn near choked when she said, "I really want to get some action on the deckle"
@@gasfiltered And right in front of her steak!
9:03 "no one wants to bite into a piece of raw garlic"
Brad: Am I a joke to you?
Carla you’re amazing thank you for always inspiring me. I actually tried this recipe that I read from your book and I’m really proud of myself. I could not have done it without you.
I ordered your book today on Amazon. Can't wait to get it. Love watching you and all the people at BA
Carla. Butter. Steak. What’s not to love? So excited to cook my way through Carla’s cookbook!
Im sure you will cook your way through you will.
Have a You Tube party! Lmao
@@josiepark5521 vegan??? Wow...
@@josiepark5521 same! I just Love Carla
Josie Park how long have you been vegan? How’s it going? :D
Finally getting more Carla back in our diet.
I’ve spent the whole night watching ‘how to cook a steak’ videos and this one is absolutely chock full of amazing little tips, thankyou Carla
Carla, CONGRATS on your book. This looked awesome, as always.
Carla is so wordy and descriptive about the process, I love it!
I kinda like the way she teaches and explains in the back to back amateur and professional chef series. She gives out clear and better instructions than Gordon Ramsay when teaching the amateurs how to cook.
"The Fat That Renders: A Novel"
Nicholas Ryan bahahah
Epilogue of The Fond That Sticks
Love story or angst?
lightfighter540
Both
Sounds like a Sweeney Todd spinoff
I have cooked my steaks and lamb chops like this for years. It truly is the best way to treat the meat.
I enjoy your videos so much, Carla. I'm a chef from Australia and watch your videos whenever they are released... there's always a factoid or two that I learn from you along the way. Thank you for providing nourishment for my brain as well as my palate.
THANK YOU FOR EXPLAINING THINGS AND NOT ASSUMING WE ALL WENT TO CULINARY SCHOOL ! !!
She has no idea what she is doing lmao, dont use olive oil, use a high smoke point oil like canola or avocado, and with a steak this thick, you start it in the oven, then sear it
@@farfetched1660 If you're doing a reverse sear, then yes you'd do that. She wasn't doing a reverse sear, so no, she didn't do that. Also the fat of the ribeye raised the smoking point of the olive oil so that wasn't a concern.
@@farfetched1660 dude look up olive oil smoke points and frying points. Perfectly useable for searing steaks -.- & and butter basting method is just done like that (no oven). Its a great method
@@farfetched1660 sounds like a case of the dunning kruger effect
How hard is it to Google something you don't know?
"White wine vin"
"Chovie"
Who do you think you are? Molly?
FINGIES
You get it.
Molly is the worst lol
@@pretzels713 im sorry what did you just say
I love that they all have their food nickynames.
“I overcooked the steak. I hate myself” same
I've cooked a lot of steaks in my life and have always tried to keep sucking less every time, and whenever I've done it Carla's way of repeatedly flipping the meat, it ALWAYS comes out overcooked without fail. 2-4 minutes on each side, only flipping once, and butter basting on the ONE flip has turned out better for me.
I agree
I have watched many "How to make steak" videos on UA-cam but this must be the most informative one!
I think I can speak for us all when I say that we've missed you Carla, and congratulations on your cookbook! I can't wait to cook my way through it :)
Carla and Clair are the perfect fillers for garlic bread Brad!
Chris is the salty appetizer!
William Gomez Andy is the snack 😏
Garlic Br(e)ad
Molly Baz: "hold my Cae-sal"
But is the salt tempered
Carla is so thorough and not boring. Love her.
yay for Carla and her book!
"Salty and sassy", just how I like my food lmao. This looks incredible.
So the eye is Brazil, the dekel is Peru, and the tail is Argentina. That's how I see it.
And the grease is chile
Erik MetalyRock Chile is the fat cap.
Who is this woman you’re describing and how can I meet her
You forgot Paraguay
@@elisanaguele1997 Paraguay is that small gnarly piece that usually falls off and burns in the pan
I come from a Southeast asian background and always wanted to learn a way to prepare fennel. Thanks Carla for the recipe. Will attempt sometime this week. :D
OUTSTANDING! Looks so good! I'm leery of fennel because I'm not a licorice fan however; that salad looks wonderful! Thanks so much! Carla, Chris and Clare....you are so awesome...you three are what keeps us coming back
There’s something so comforting about Carla! So relaxing give us more!!!
Take a shot every time Carla says "deckle." (Also, thank you for teaching me what a deckle is.)
Congrats on the book release, Carla! I can't wait to get my salad tossers on a copy!
Not to be confused with decal, which urks me everytime someone pronounces it like deckle
this was the most informative cooking youtube episode ive ever watched great job
Perfect as usual Carla. Can’t wait to see everyone back in this kitchen!!
Congratulations on the book Ms Music!!
My go-to substitute when I can't use anchovy fillets (if I'm cooking for people who don't eat fish) is a few kalamata olives. I find that they give a similar briny umami quality to a dish.
thank you for the technical explanation, will try this soon
Congratulations on your new book Carla. You are the bomb. I look forward to purchasing your cook book. 💪💪💪
No one wants a big bite of raw garlic
*Brad has joined the chat*
WHAT ABOUT THE ALLICIN
Carla is amazing!!! I couldn’t cook an omelette before and I just watched this video and I nailed it! The steak.... omg!! I’m a chef now!
"Butter is involved in butter basting." Imagine that! 😂 😂 😂 I love Carla!
So yummy looking. Will try it thanks
Love me a Carla video and I have already ordered her book. Can't wait to get my hands on it.
I literally made butter basted steaks with fennel salad on Sunday night! BA and I are on the same wavelength
Love how passionate they ALL are about food.
Thank you! Love it!
Congrats on the book, Carla! Cant wait to buy it :)
The ribeye muscle has a fiber that runs the length of the full ribeye primal. Once you cut into steaks like this, you won't have a long grain no matter how you cut it....
😂 I was watching and I was like I literally don't see what she's talking about. Then she cut in and you can see the grain running upwards 😂😂😂
This is incredible, definitely know what I'm having for dinner tomorrow.
Thank you for making your recipes easy to follow! Our meal was delicious!!
Wow I literally made this recipe two nights ago! Too funny to see a video for it today. Turned out great.
BONE?!?! I AM YOUR SUPERIOR OFFICER!
Charlotte Cole - Hossain BOoOOoooOooOONNNEEEEEE
BOOOOOOOOOONNNEEEEEE
How dare you detective?!
I love fennel! this dish looks amazing!
Thank you for this video. I can’t wait to fix this for my hubby! 😊
Our taste buds die off as we age, so yup, Carla’s point of adjust to our taste buds is top. That steak looks niiiiice!
my mom is VERY allergic to anchovy so thank you for offering alternatives.
I just love Carla so much 😊♥️🙏🏾
“The little bit of fat drippings... imma add it to the salad.” YES CARLA YES. That is the most beautiful sentence anyone has ever said on any BA video.
"it has been at the beach all day it's exhausted"🤣
*Quote Carla about thing she said about garlic*
*make a reference about Brad Leone*
Yea how do ppl miss half the comment section already being their comment?
This comment deserves more recognition.
Missed Carla! Was thinking she was gone for good, glad you were working on a personal project and you're back gracing our screens! Congrats on your book!!
So I don't have anything deep to add, but I LOVE Carla! She's so fun and easy to listen to. Carla- you rock!
Watching Carla cook this steak reminds me of a Thomas Wolfe quote: “There is no spectacle on earth more appealing than that of a beautiful woman in the act of cooking dinner for someone she loves.”
Every time I taste my food as I go I end up serving myself an empty skillet.
I love her. Congrats on the book beautiful 💕
Carla you’re the best! This looks so yummy and I need steak and salad in my mouth right now!
Love you, Carla! Great to see you feeling yourself so much, you rock! Congrats, & Enjoy the fruits, woman! You deserve it
That "OH MY GOD" at 6:10 had me worried seeing hte temp, but when she realized she sticked at the wrong spot I cracked up.
Thanks for the recipee Carla! Will be getting your cookbook for sure
Soo happy yeah Carla need to get your cook book. Your awesome love your BA vidoes 🧡😊
I would buy, eat, cook, anything Carla is selling!
Right?! Carla's fantastic at cooking 😊
Carla: nobody wants to bite into raw garlic
Brad: Hold my fermenting jar
we stan carla don’t we ❤️
I love her enthusiasm!
Just made this with Bon Appetit's cabbage taboulé and it was amazing! Yum! Thank you for all the great videos. You are the best.
I have never been more excited to see Carla as I am right now
Most videos: DONT FLIP THE STEAK MORE THAN ONCE
This video: *tanning analogy
My brain: explodes
Fr man, that only works on thinner steaks. Thicc bois need to be tossed and turned.
I hate when other people say to only flip once, then proceed to say “now go ahead and put it in the oven”
@@Over9000Gingers Those are two completely different methods.
the oven method you still need to turn it, but less. However, you start out with the pan reheated IN the oven first so its scorching hot. But you have to be careful with large thick cuts of meat if you want your center to be Med rare.
Great method, must try
Just ordered the book, so excited!!
God I wish I clicked on this sooner, Carla has such a bubbly personality :D
I love how BA is developing its own small meme culture with Chris and tempering, and Brad with his Brad stuff.
Same 😁
I love this kind of detail to cooking.
Made this for breakfast and it's amazing
"if you are the human that cooked the steak"
Carla is such a 90's mum
I read this comment just as she said it😅
Amazon just notified me that my copy will be delivered tomorrow :>)
Leslie Payne :>)
Kip Kont :
Thank you so much!!! I made this today and it was delicious!!!
Carla!!!! I made this for dinner tonight for my mom and I! It was the absolute best steak in the whole world. And I have never cooked a steak before in my life. It was intimidating but I did it! I adore you so much and I’m definitely going to buy your cookbook now! I made your steak with a side I found in Carla Hall’s cookbook and I was so happy. I cannot wait to make some more of your delicious recipes and I hope one day to meet you! Thank you for a phenomenal dinner!
Wait, do we temper the butter or the steak? I'm confused. Also, YAY CARLA. Getting the book soon.
Hwat?
You definitely temper the salad dressing!
I REALLY WANT that cookbook !!
1. Ribeye is my favorite cut of steak.
2. I struggle with pernicious anemia.
3. Don’t remember the last time I had red meat - much less a ribeye!
4. Tomorrow is my 56th birthday.
THANK YOU, Carla! Heading out to the best market in town for a gorgeous ribeye. So tomorrow I’m going to have YOUR ribeye, a spinach soufflé (more iron), & YOUR fennel salad. Plus a glass of lactose-free milk for the calcium. Can’t wait!
NIce steak recipe my friend ! ! ! I love it ...And with butter , lokks very tasty ! ! ! ! Hello from FRANCE my friend ! ! ! ! 🌟🍚🍓😍💖🍊🍎🍭🍄💛
Definitely not overcooked Carla. I’m going to buy one of your cookbooks. Can I 20 minute Cheffy with you?
No scat you realize more than one person has ever made and published steak recipes? this one isn’t new by any means, gordon ramsay didn’t create it either. i say this as a loyal ramsay fan
Looks awesome! Carla is such a naturally good presenter and chef.
great video. I love the idea of scoring the fat cap. Simple but brilliant! Thanks. It's always a great video if I learn something I plan to use. Thanks again.