FINALLY! After years of cooking and enjoying, finally able to prepare the perfect steak! Already tried your method (grill pan) and the results are delicious! Thanks!
His accent let me know he knew exactly what he was doing with this steak😋 I cooked it like this with a few tweaks this morning and it was AMAZING😋😋😋❤❤❤ Chef Patrick is the truth!!!👍👍❤❤
I had no idea there were so many steak experts out there in the world. I've basically tried every different youtube tutorials on how to cook steaks, pretty minimal differences, use juice, don't use juice, reverse sear, butter baste, salting beforehand. Only wrong thing is a well done steak haha
I've made steaks exactly like this for years, like he did with the first two. I guess I got sick of going out in the cold to use the grill. I hardly use my grill anymore, unless I need more cooking space for parties. I found you need to turn the heat down a bit, and you can just cook it for about 3-4 mins a side, depending on thickness. I used to use a hotter pan, for 1.5 minutes a side, then finish in a 400 degree oven for 5 mins, but it's extra cleaning. Just turn the heat of the pan down a little, to medium/medium-high then you don't need to use the oven, and you get about the same result.
You guys are all wrong. I know how to cook the ultimate steak. First, the charcoal you cook with is very important, I prefer Artisan, locally-sourced, fair trade cherry wood, that has been rubbed with linseed oil for the best heat and flavor. Secondly, the steak must be marinated with a diluted balsamic vinegar and French duck Pate emulsion , and sealed in a vacuum bag for 72 hours. It helps if you have something with centrifical Force like a salad drainer, but I use my washing machine on spin cycle, and put the steak on the inside and a plastic bag, and the centrifical force moves the juices around inside of the steak before it's cooked for a juicier , more tender steak. You have to find an industrial ceramic blast furnace, insert linseed-rubbed, fair trade, locally sourced cherry wood, and heat it with rocket fuel to 4021 degrees exactly, and expose the meaty steak for precisely 47, and one half seconds, suspended by a titanium rod. Finally you must let it rest for exactly 3 minutes and 22.5 seconds, on a slab of chilled Himalayan rock salt, and eat by hand, hacking at it with a Damascus steel blade, after dipping all of your fingers on your right hand, into a bowl of Mongolian chili oil. Best served during the crushing of your enemies, seeing them driven before you, while hearing the lamentations of their women. You are all very welcome.
😂😂😂really? oh let just add flying unicorns that came with your Gourmet Happy Meal after this but ur comment is funny, unless if you're rich u can do this actually.😅
The Boss so what, the guy has an accent when speaking English. he obviously knows more than one language. good for him. welcome to the world.... where ppl have accents.
mysalival100 soggy steak? That's literally how every good steakhouse does it lol. The juice is the best part. If your steak is soggy then you're just a shit cook.
Al B 'save that juice and pour it back over the steak' eaten lots of steak in lots of places never came covered in the juices it was cooked in.. that's a lot of juice.. which would produce a soggy steak. I agree if it's soggy and swimming when it's served then you're a bad chef.
mysalival100 You don't put it in a boat of sauce. You simply put a couple table spoons of the juices of the steak on top of it while you're resting the steak. It adds tons of flavor especially if you finish your steak with fresh herbs and garlic. Family has owned a steakhouse for 60 years. I've seen and cooked many steaks. If you put a good sear on a steak there is no way to have a soggy steak. People make sauces for steak and as long it has a good sear it won't be soggy. You really don't know what you're talking about.
+Al B im just going to keep re iterating what you actually said until you understand. take the juices and pour them back over the steak. you did not say take a couple of spoon fulls and add them to the resting meat post seering it in order to bring out the flavour. and by the way IF your family really do own a steak house (I'm not saying you're lying but this is the internet) that doesn't mean you know about cooking... my family own an aeronautical engineering firm, I know fuck all about it aha
With the exception of politics, steak recipes are the most decisive topic on youtube! Cant we all agree their are many different ways you can cook a steak based on your culture, experience, cooking setup, personal preference? If this was a blind taste test I bet most people could not determine how this was prepared.
Step1: put the steak on a real grill, hot as fuck, for a couple mins each side, to rare/medium rare Step2: drink beer while waiting Step3: eat steak and drink more beer *most important step is below* Step4: make sure your wife fully appreciates the massive effort you just put towards making dinner
The secret to the perfect steak or close to it on a stove is the temperature. Almost every instructor including Gordon Ramsay says turn your shit as HOT AS possible. One exception, Matty Matheson says medium high, and he's right. The former are speaking without the knowledge of your actual stove's capability. If your stove's temp's highest is hotter than shit, don't use that. Because at that temp, the oil gets burned, and I don't care what oil you have, every kind of oil has its smoke point, that's the temp that gets burnt. And burnt oil is bitter and ain't good for your health. Leaves a bad taste in your mouth on that steak. I've been there. Believe me, there is a temperature that is too high to sear the steak. You want only a golden brown sear, not black charcoal, so use a setting that's gear for that on your stove.
Good to know someone else is calling bullshit, too. Everything matters, from the type of heat to the pan being used. First, start with a good breed of certified prime- or choice-grade GRASS-FED beef, preferably anything better than that non-certified (it would have been mentioned if it was) cheap and bland select-grade grain-fed "Angus" beef, which literally only means the animal had at least 51% black hide (nothing at all to do with the Angus breed). Second, a seasoned thick cast iron pan at 550F over high gas flame, brush the meat with peanut oil (no fat in the pan), season, and cook one side for 65% of the total time, the other (non-presentation) side for the remaining 35% total time. Third, rest the meat off-pan. Fourth, deglaze with a liquid of choice, reduce, mount with a knob of butter. Fourth, carve, plate, sauce, serve. But just try to get those instructions accepted by the general viewing public!
Thanks, I just thought of one more thing. Don't use Teflon pan if you listen to one of these guys who say get your pan "as hot as possible". It's bad news. Your shit will melt and the steak, don't even taste the steak. Forget about it. Again, I'm reiterating the importance of using a temp that's not too high. You can still use a teflon pan and make a good steak. Just like this video! Many have done it, and many will. The point is hot, but not too hot. The first sear won't be golden brown, right away. Flip it every 5 to 10 seconds or so, you will get that golden brown.
Past 500F, Teflon begins to emit compounds that cause in many people "Teflon flu," a phenomenon that is also fatal to household pet birds. Every time you flip, you slow heat penetration to the center of the steak, so keep that in mind on thick steaks. Flipping often is a good technique on very thin steaks, or very tender ones that you want to keep on the rare side. See?-- now all I want to do is go cook the perfect steak. "J'accuse, Ultradude!"
Tbh, if you're cooking steak, you should be cooking over a barbecue or using something beyond a normal pot & pan setup. If you're pan-searing, your max temp is limited by the smoke point of the oil, but it still holds true that you want to get the sear as hot as you can make it *within the capability of the tools you have on hand.*
Tempting and am ready to try it. I like the preparation and ingredients and a professional like Huber who makes look it easy. Am ready to try it. Thank You
Dirgess Cause he was raised by vegetarians! That's some weird stuff he did to a good piece of meat. Man, I can use this for a horror story, how this dude cooked his steak, at the camp fire! At least half would just take a dump in their pants right away, you know what I'm sayin?!!!
I love steck.
Thank you, I'm looking for this. XD
propoetide or as my grandma used to say "boeufsteck" 😸
propoetide
esteck.
propoetide ahahaha
propoetide
love the way you handle the steak, "gently" with care and respect ... well done
FINALLY!
After years of cooking and enjoying, finally able to prepare the perfect steak! Already tried your method (grill pan) and the results are delicious! Thanks!
This is a great way!
My god im so glad i started to read through the comments. Best comedy that I have heard all day 10/10. Keep up the good work youtubers ! 😁
"place on a meat rack to allow the juices to drip off"
I don't think so, Frenchy..
derbigpr500 #triggered
derbigpr500 I don't think we should be teasing the French. I mean, it's not like they can defend themselves.
frenchys mad. his girlfriend probably cheated on him like all the other french women do.
John Rocker lol!!!!!!!!!!! 💯💯💯💯💯💪👈
LMAO
I am in love with his accent, it's so French :)
His accent let me know he knew exactly what he was doing with this steak😋 I cooked it like this with a few tweaks this morning and it was AMAZING😋😋😋❤❤❤ Chef Patrick is the truth!!!👍👍❤❤
BRAVO!! Maestro!!
I just ate the most delicious sirloin steak following your instructions. Thank You!
Is it me or does he sound like the french guy from spongebob :D
"A few moments later" lol
Not at all
Yes he sure doo
yeah he do
Yes 🤣🤣🤣
Kept the video nice and short and explained everything with perfect details. Watched your video 20 minutes ago and now my steak is done. Thank you!
I had no idea there were so many steak experts out there in the world. I've basically tried every different youtube tutorials on how to cook steaks, pretty minimal differences, use juice, don't use juice, reverse sear, butter baste, salting beforehand. Only wrong thing is a well done steak haha
YES! A french chef! Now I know I can totally trust this method!
Non stick pans ain't the most traditional if ya ask me. Cast iron all the way
gottfer Oki
***** As if you had those xD
Allen Chan love my non stick paula deen skillets fuck a cast iron way to much mess and pain in the fucking corn hole dude
Allen Chan Boom! Cast iron is what my steaks get, at minimum, seared on.
or big smooth rock
I like your simple approach
Steck here, steck there, steck everywhere.
Steck & ekks, mmm.
This guy has worked world wide, he owns a restaurant. What did you achieve?
Philipp Tkachev A joke.
Philipp Tkachev don't be a butthurt! I have two shops so it's safe for me to laugh!!!
Is your accent perfect? I can tell by your name. How rude to laugh at others.
Those NY Strip steaks looked amazing, thank you for sharing chef.
I've made steaks exactly like this for years, like he did with the first two. I guess I got sick of going out in the cold to use the grill. I hardly use my grill anymore, unless I need more cooking space for parties. I found you need to turn the heat down a bit, and you can just cook it for about 3-4 mins a side, depending on thickness. I used to use a hotter pan, for 1.5 minutes a side, then finish in a 400 degree oven for 5 mins, but it's extra cleaning. Just turn the heat of the pan down a little, to medium/medium-high then you don't need to use the oven, and you get about the same result.
Love the way he speaks! Thanks chef hueburger....
"The sickness of the steck."
More like, za sickness ov ze steck
i belive it is suppose to be thickness
10/10 comment
lol
Dennis Henriksson Are you absolutely sure?
I can listen to him talk all day especially about food lol
Look so nice
Looks yummy. Will make this garnish
I dont know why I swear, but the moment he started talking together with his simple expression, I became instantly really happy.
After watching this video immediately wakes up the appetite! Thanks a lot!
His voice alone is what makes this video fun to watch XD
that is a really cool stick
Just tried the first way, pan fried and it was fabulous! Only thing I did different was I didn't let all the juices drip out.
good Mr Patrick thank you.we learn. from you in Canada
i love his accent!
Awesome video!
Deliciously simple! I know what I'm making for dinner this week!
I'm more impressed with how you made the vegetables float in the air for so long.
You guys are all wrong. I know how to cook the ultimate steak.
First, the charcoal you cook with is very important, I prefer Artisan, locally-sourced, fair trade cherry wood, that has been rubbed with linseed oil for the best heat and flavor.
Secondly, the steak must be marinated with a diluted balsamic vinegar and French duck Pate emulsion , and sealed in a vacuum bag for 72 hours.
It helps if you have something with centrifical Force like a salad drainer, but I use my washing machine on spin cycle, and put the steak on the inside and a plastic bag, and the centrifical force moves the juices around inside of the steak before it's cooked for a juicier , more tender steak.
You have to find an industrial ceramic blast furnace, insert linseed-rubbed, fair trade, locally sourced cherry wood, and heat it with rocket fuel to 4021 degrees exactly, and expose the meaty steak for precisely 47, and one half seconds, suspended by a titanium rod.
Finally you must let it rest for exactly 3 minutes and 22.5 seconds, on a slab of chilled Himalayan rock salt, and eat by hand, hacking at it with a Damascus steel blade, after dipping all of your fingers on your right hand, into a bowl of Mongolian chili oil.
Best served during the crushing of your enemies, seeing them driven before you, while hearing the lamentations of their women.
You are all very welcome.
The jet fuel melted my steel rod, did I mess up?
Wasn't able to get a good sear at 4021 degrees. FYI.
😂😂😂really? oh let just add flying unicorns that came with your Gourmet Happy Meal after this but ur comment is funny, unless if you're rich u can do this actually.😅
wtf did i just read?
Bush did 9/11.
Thank you for sharing the taste I enjoyed the video
I love when my sirloins are even sickness 1:55
Clash O'Clans just how I love my wife
Great video.
Cast Iron pan and please use tongs not a fork, that is like putting Ketchup on it after it's done.
Preparing one today wish me luck buddy.
How to cook steaks the traditional way. On the BBQ with a cold beer in your hand.
undertaker666dead that's terrible. Beer can't top whiskey on any given day
ok both beer and whisky are good
Much better over an open fire.
Yes sir you hit it right on the nail
over an open fire on a cast iron pan so you can baste with its own fats and not lose them in the fire
that looks really good now I'm hungry
"Hi, my name is Patric You Go Girl" 😂😂 aahhh captions
the steak was spectacular thank you
Does anyone have the same video in English?
It is in english
funny mate
The Boss so what, the guy has an accent when speaking English. he obviously knows more than one language. good for him. welcome to the world.... where ppl have accents.
sdfklsdfls he is just joking....
Faisal Helwa finally there's someone with a bit of brains, well done mate!
Hello I am Paghtick Hubeghergh. I will cook stek ! . All joking aside those were really good steak cuts !! Now I am in the mood for steaks.
Please don't use the subtitles 0:36
Sex scene lmao.
you are a hero sir!
apparently his name is Patrick you go girl lol
+Andres Lozano For me its Patrick UBurger
Rokusaburo Michibah his name is patrick you burger
Good work
Lmfao, the comments😂. I love America😂
Ya, pretty embarrassing for me as an American. I think youtube is where all our idiots hang out, as the comments are always absurd.
Conespliff Nah they're actually funny if you have a uh.. sense of humor.
lmao nice try but your an ass.......punk
smitty that comment was for you
boot scoot boogy and pig roast on a friday night . I love you too Punk
I can be purchased for life with a ribeye. so good.
It's really funny when he says the word "steak".😂😂😂😂😂😂
. Wow it looks great and love the French accent
Stek!
STEK STEK STEK
Jae Jang what kind of stek do you prefer.. ribeye or Delmonico?
yum yummy this steak looks yummy
And save that juice and pour it back over the steak Mr Frenchy!
soggy steak? nah i'm good cheers
mysalival100 soggy steak? That's literally how every good steakhouse does it lol. The juice is the best part. If your steak is soggy then you're just a shit cook.
Al B 'save that juice and pour it back over the steak' eaten lots of steak in lots of places never came covered in the juices it was cooked in.. that's a lot of juice.. which would produce a soggy steak. I agree if it's soggy and swimming when it's served then you're a bad chef.
mysalival100 You don't put it in a boat of sauce. You simply put a couple table spoons of the juices of the steak on top of it while you're resting the steak. It adds tons of flavor especially if you finish your steak with fresh herbs and garlic. Family has owned a steakhouse for 60 years. I've seen and cooked many steaks. If you put a good sear on a steak there is no way to have a soggy steak. People make sauces for steak and as long it has a good sear it won't be soggy. You really don't know what you're talking about.
+Al B im just going to keep re iterating what you actually said until you understand. take the juices and pour them back over the steak. you did not say take a couple of spoon fulls and add them to the resting meat post seering it in order to bring out the flavour. and by the way IF your family really do own a steak house (I'm not saying you're lying but this is the internet) that doesn't mean you know about cooking... my family own an aeronautical engineering firm, I know fuck all about it aha
Omg I'm going to make these steaks. Looks fantastic.
With the exception of politics, steak recipes are the most decisive topic on youtube!
Cant we all agree their are many different ways you can cook a steak based on your culture, experience, cooking setup, personal preference?
If this was a blind taste test I bet most people could not determine how this was prepared.
Wow the steck looks delicious
I will serve that to my girlfriend... If I had one!
I gave my boyfriend syphilis and he died so Im on my own too.Want to meat up???1!!!
traci beacer meat up, lovely innuendo. *wink wink
traci beacer I have herpies I want to meat up
elchucofried
you're all a walking biological attack!
Tube steak
Hi my name is Patrick you go girl!
Step1: put the steak on a real grill, hot as fuck, for a couple mins each side, to rare/medium rare
Step2: drink beer while waiting
Step3: eat steak and drink more beer
*most important step is below*
Step4: make sure your wife fully appreciates the massive effort you just put towards making dinner
Bobby thats no effort 😂
Wow the steck looks good
The secret to the perfect steak or close to it on a stove is the temperature. Almost every instructor including Gordon Ramsay says turn your shit as HOT AS possible. One exception, Matty Matheson says medium high, and he's right. The former are speaking without the knowledge of your actual stove's capability. If your stove's temp's highest is hotter than shit, don't use that. Because at that temp, the oil gets burned, and I don't care what oil you have, every kind of oil has its smoke point, that's the temp that gets burnt. And burnt oil is bitter and ain't good for your health. Leaves a bad taste in your mouth on that steak. I've been there. Believe me, there is a temperature that is too high to sear the steak. You want only a golden brown sear, not black charcoal, so use a setting that's gear for that on your stove.
Good to know someone else is calling bullshit, too. Everything matters, from the type of heat to the pan being used. First, start with a good breed of certified prime- or choice-grade GRASS-FED beef, preferably anything better than that non-certified (it would have been mentioned if it was) cheap and bland select-grade grain-fed "Angus" beef, which literally only means the animal had at least 51% black hide (nothing at all to do with the Angus breed). Second, a seasoned thick cast iron pan at 550F over high gas flame, brush the meat with peanut oil (no fat in the pan), season, and cook one side for 65% of the total time, the other (non-presentation) side for the remaining 35% total time. Third, rest the meat off-pan. Fourth, deglaze with a liquid of choice, reduce, mount with a knob of butter. Fourth, carve, plate, sauce, serve. But just try to get those instructions accepted by the general viewing public!
Thanks, goo tips...
Thanks, I just thought of one more thing. Don't use Teflon pan if you listen to one of these guys who say get your pan "as hot as possible". It's bad news. Your shit will melt and the steak, don't even taste the steak. Forget about it. Again, I'm reiterating the importance of using a temp that's not too high. You can still use a teflon pan and make a good steak. Just like this video! Many have done it, and many will. The point is hot, but not too hot. The first sear won't be golden brown, right away. Flip it every 5 to 10 seconds or so, you will get that golden brown.
Past 500F, Teflon begins to emit compounds that cause in many people "Teflon flu," a phenomenon that is also fatal to household pet birds. Every time you flip, you slow heat penetration to the center of the steak, so keep that in mind on thick steaks. Flipping often is a good technique on very thin steaks, or very tender ones that you want to keep on the rare side. See?-- now all I want to do is go cook the perfect steak. "J'accuse, Ultradude!"
Tbh, if you're cooking steak, you should be cooking over a barbecue or using something beyond a normal pot & pan setup. If you're pan-searing, your max temp is limited by the smoke point of the oil, but it still holds true that you want to get the sear as hot as you can make it *within the capability of the tools you have on hand.*
Steaks don't caramelize as they lack sugar. It's a protein reaction called maillard browning.
What a terrible sear on that first steak lol
Good video
My phone translated his last name as "your burger"
Amazing cooking 👍
Never, ever, supposed to pierce the meat w/a fork. Tongs to turn it.
Piercing any side to a steak that has not seen direct heat is safe, as there is no searing to hold in moisture yet.
it's doesn't matter because some people use it different way
Searing does not 'seal' moisture in. The crust is merely for flavor.
That has already been disproved actually. Google "7 Myths About Cooking Steak That Need to Go Away".
I use forks all the time
Love it!
I thought he said Sickness until he said Thickness the third time...
I love it. ❤️
The sickness of the steak! I didn’t know they got sick🤣😂
😂
Wow that looks fabulous!
I honestly thought he would say "hello, I'm hemberger and I'll be cooking hamburger"
NBD300 🤣🤣🤣
Super, loved it, thanks!
"at this stage you can add burrer"
That steak looks great can't wait to make it
Jesus is Lord. ❤️🙌💯
Wow amazing
"the sickness of the steak" XD
Tempting and am ready to try it. I like the preparation and ingredients and a professional like Huber who makes look it easy. Am ready to try it. Thank You
“The thickness of the sex” Tis is y I don’t use auto generated subtitles
Delicious stek.
This video made me cry...why would you do that to a steak? YOU MONSTER!
Dirgess Cause he was raised by vegetarians! That's some weird stuff he did to a good piece of meat. Man, I can use this for a horror story, how this dude cooked his steak, at the camp fire! At least half would just take a dump in their pants right away, you know what I'm sayin?!!!
What did the man do wrong.
Funny joke m8
Easy but not normal tasty^^ nice!!!
I didn't know deep frying was a traditional way of cooking a steak.
He barely used oil... It was mostly butter
Deep frying is submersion of a food in oil. That's not what this is. This is called pan frying.
You know so, much!!! Teach us, master, PLEASE!!!
Thiago Lopes da Silva
Thiago Lopes da Silva There is a weird infatuation with chefs and olive oil
Cooking a steak in a frying pan... that's amazing!
I cooked steak like this in 3rd grade
Thanks for showing me bro😷👍 or should I say bonjour💪💪💪👍😂😂 2020.. What..✌
beacon on top of the beef steak, lol.
Great, now I'm hungry!
throw the cow on a open grill dude... make sure mine doesn't mooo
I have laughed more times reading these comments than I have laughed all day watching videos that are supposed to be funny!
that "US PRIME" @ 1.22 ain't looking so "PRIME" look at the dark part on the bottom left of steak on the bottom.. looks like old walmart meat
Looks absolutely amazing 😃
How to fuck up a steak the traditional way...
roger robie
wee WEE, messier ...
amazing. you are simply amazing
didn't watch video, I can tell you this is not how to cook steaks
Smell so good !!!! Absolutely beautiful.
Such a shame to totally lose the flavor of a good ribeye by burying it under a bunch of stuff.
Thats some good looking steck right there