It’s also incorrect. You can make a bad steam taste like a prime steak just by technique and maybe sauce. A bad steak with a great sauce such as a cognac cream sauce, I’ll take that over a choice steak every time.
@@namwarmaster6918 no EVOO, too low of a smoke point. Light/Refined Olive Oil is what you want. Adding for clarification to others who might mistakenly use EVOO, which wouldn't be good. Butter also is too low of a smoke point, unless you use clarified butter.
I love these videos they have actually been helpful by teaching me how to do some things and now I am a 17 year old boy that knows how to make a medium rare steak thank you
Same man, im slowly introducing more recipes into my little book, and steak, potatoes, carrots and gravy is just perfect for it. I cant stand all the supermarket food, id rather cook my own meal and freeze it.
And those ducks dont show up unless your between 350 and 400 freedom degrees. NOT as hot as you can get it. This is another great example of intintional misinformation by experts gor the sake of the sensation of edutainment.
You’re doing it wrong!! You should rest the steak for half the time you were cooking it, thats why it was green. Next time try cooking it for 72 hours and let it rest for 36 hours. Thank me later 😉
So much respect Chef! I have been watching ur videos non-stop, please upload more informative shorts like these, even if it sounds basic very useful and essential tips for student chefs like me! Thanks for the contents, please keep it up!!
55°C internal at peak. Keep in mind it keeps rising a bit after you take it off the grill. So pull it off at 52 or 53. Depending on the thicknesss of the steak even earlier if it is thin
It really annoys me when chefs/cooks give the wrong temp. When I started cooking few years back, I ruined so many steaks because of it. Thought I was doing something wrong or missing a step 🤦
@@chadwickwright2833 what? Yes what you said is true. But a person can still eat it hot, right? Whether it is cooking or not. Couldn't you just cook on the heat a little longer, skip the wait and serve sooner? But yeah cheers!
I’m a chef and this guys wrong. Rest time is to allow the internal temp to come up a couple of degrees evenly. Has nothing to do with internal juices congealing at all. Take it above 70 degrees Celsius and you’ll loose almost 90% of any juices. But those juices don’t just solidify again.
@@puretranquility8743 why do they say resting makes it juicy? What are the "juices" in meat? You ever let a piece of cook wear sit after thanks giving or something and see the jelly that forms or a crock pot after it has been turned off for awhile. Fat turns to a liquid at a certain temperature, that is what cooks are doing when they "render" the fat. So you are telling me it doesn't turn back into a solid when it cools from that temperature? What happens if you let that rendered fat cool for a time, even ten or so minutes. Spoiler, it reforms into a solid or "congeals". Cooks at Applebee's call themselves chefs also. so you should probably make your arguments using reason more then trying to use a title (which anyone can label themselves) to validate them.
@@eabaendallbeall7959 you can literally make a 3 second google search and have your questions answered. The juice in the steak is NOT fat, its water and proteins, it’s not going to solidify considering it’s not made of saturated fats. So your argument is completely useless lol. anyway the reason why resting steak makes it juicier is because when heated, muscle fibers contrict and push out moisture towards the heat source. If you cut it open like this, the moisture will escape where it has built up, and the areas where the muscles constricted more will be dry. When rested, the muscle fibers relax and the moisture is able to have time to be reabsorbed into the fibers, making the “juices” spread out more evenly and giving an overall juicer steak.
You really do excellent work and I am a huge fan. I have a simple request for you. Meatloaf. I'm not sure if that is strictly an American dish however I love meatloaf and would love to see how you prepare it. Thank you for what you do.
@@thepenguin2859 Chicken is significantly cheaper than steak. I think they were telling you that one is healthier than the other because they were trying to save money. Treat yourself to a nice, high quality, juicy steak when you get the chance.
Top 3 things... Quality, time to Reverse sear/rest & temp. .. bake at 225° til 110° about 20 mins.. pull put in cast iron pan SCREAMING hot.. cook for 2 mins flip, add 2tab butter, 2 gloves smashed garlic, sprig of rosemary a couple sprigs of thyme, then baste the steak for 2 mins.. Pull & let rest for at least 10 mins.. Then eat. While steak is resting you could add some sliced onions to the pan & add a couple splashes of beef broth & a tiny splash of cognac to.. cook of the alcohol & top the onions & cognac pan sauce to the steak... You can add a splash of cream for thicker texture/taste & it'll be a cognac cream sauce which is delicious & only takes a few mins to make while the steak is resting.
@@josephramirez2644 theres multiple ways to achieve a cooked steak, the OP can do it using a grill, hes a chef with years of experience and thats the way he achieves it. Using a grill is much less consistent though unless you have that good experience with certain cuts of meat and control over the heat. A better way to achieve a "perfect" steak is to reverse sear and butter baste. You achieve more surface crust (aka more deep and flavorful maillard rxn) than you can on a grill, which is mainly limited to the contact points (aka grill marks). Yes, maillard rxn is occurring all over the steak on a grill as well. However, it is not evenly distributed nor fully developed in the areas that are lacking surface contact with the heat (ie areas not touching the grill bars). Therefore if you want a better crust and deeper more flavorful steak, you use a cooking surface that has as much contact with the steak as possible, ie a hot cast iron pan/skillet. The best way to not overcook steak at that point is to reverse sear with high heat and butter baste.
Hes a professional which means he works in a professional kitchen, things like turning on your heat to max might work for him but every stove is different, you really have to get a feel for it. Ofcourse his tips are still good, but you can poke it raw then cooked to see how it compares, or wait until red juices start pooling up on the steak. But to get good you just have to use trial and error, see what works best for you!
@@6foot8jesuspilledpureblood82 not if you have cooked enough steak. It becomes instinctive. Like cutting 50g of butter off a block, I can consistently judge it by eye with no more than 2 grams margin. You just sort of know.
Great tips man! I deffo hit that cast iron pan on my induction grill with the highest setting for this! Man it was so rare that blue rare would be a compliment to it!
Even MORE important ... BEFORE even cooking .... remove the steak from the fridge in plenty of time BEFORE cooking to allow it to get around room temp, which allows for a more consistent/controllable cooking outcome
Ahem! Anything going in a hot pan needs to be room temperature. A cold steak in a hot pan will not only arrest the cooking process before you've even started, but the muscle fibres in the meat will tense, leach liquid, and boil in the released water. There's your tough, grey, chewy steak. So then you panic, put the poor abused steak to one side, clean the pan, and then fry the thing to brown it. Pan's suddenly not hot enough cos you rushed, now your steak is sitting in oil and water, so you let the water boil away.... And always oil the steak not the pan, or if your pan does manage to get hot enough in the first place, you'll have a pan of smoking, acrid oil. Right. Off to the fridge.
Mom Ma quite the opposite actually! Using a high smoke point oil and letting it get super super hott is the absolute best way to get full body caramelization!!
Seems to me you left out “temperature of meat” from the time recommendation. Should go on grill at room temp to get more uniform color throughout the finished product. Plate visuals can’t be overemphasized.
Bump for some youtube chef master to answer. Never understood this part, i make a damn fine steak but never let it rest more than a minute because we like to eat our food hot.
Another myth people insist to propagate without any scientific knowledge to back this up. Letting the meat at room temperature accomplishes almost nothing: even after 2h on room temperature for a medium size meat, the outside part will still be hotter than the interior; but most importantly the time to cook the steak will be slightly faster than a meat from fridge. It's simply not worth it, and it doesn't makes any practical difference despite how much you guys insist on this placebo effect.
@@man4YAWEH454 This Canadian is a fuvkin clown. That steak is low quality, cut way too thin, and over cooked. Your government not only took away your guns, your freedom,and your right to refuse the JAB, they took away your common sense. They dumbed you down. Love ❤️ you guys, but you’ve become little minions that aren’t allowed to think for yourselves..
My husband argues with me every time I cook any kind of meat that I think needs to rest. He’s always too impatient or hungry to let the meat rest so that the juice can permeate the meat without running out. Now I’m going to show him this video every time he argues with me. Thanks Andy!
I cooked 2 medium thickness Porterhouse steaks the other night on a Webber BBQ at Med/High Heat and I turned them every minute for about 6 mins. They were the most evenly cooked steaks I have ever done, nice and pink in the middle, not red. Perfect.
A good quality cut of beef definitely makes it better but a good chef can take a bad cut of meat and make it into a quality steak. Also you don't actually want to have the grill piping hot the whole time if it's a thicker cut, cook your steak indirectly until an internal temp. of about 110 F then hit that sear for the crust. When it comes to time after the grill, 5-10 minutes of rest specifically. Another key thing is butter. As you flip it put some butter on there as it will make it so much juicier and when you rest it, let it rest with some butter on it.
40 years grilling steak until I discovered cast iron pan creates insane crust and keeps all that delicious moisture in the pan. Finish with butter & garlic baste. Best steak you'll ever have.
Tonight I cooked a Black Angus sirloin . I followed directions and cooked to 55C and then rested steak for almost cooking time. Best steak I have ever cooked. My "Babe" told me so. Thanks, Chef.
'Number 1'
Me: AH its oil
Me: ah no, it must be salt
'QUALITY'
hot pan, olive oil
Same here 🤣🤣🤣🤣🤣
It’s also incorrect. You can make a bad steam taste like a prime steak just by technique and maybe sauce. A bad steak with a great sauce such as a cognac cream sauce, I’ll take that over a choice steak every time.
@@Brinkaskfavor youd still need to try much harder
@@namwarmaster6918 no EVOO, too low of a smoke point. Light/Refined Olive Oil is what you want. Adding for clarification to others who might mistakenly use EVOO, which wouldn't be good. Butter also is too low of a smoke point, unless you use clarified butter.
Number 4... ALWAYS tap your tongs twice before you start cooking. If you don't your entire house is liable to explode.
Truth top comment worthy 👑
Not only that but you must also say Yup, There workin' Right after clacking them
Thank you chef!! Love your videos
Great video. Really gives the youngins a understanding on what to care about when cookin.
I love these videos they have actually been helpful by teaching me how to do some things and now I am a 17 year old boy that knows how to make a medium rare steak thank you
He’s a really good cook. I don’t wanna insult my dad but he cooks better than him!
If you want to add another layer of flavor salt your steak normally 24h in advance. Helps tenderize and brings out the beef flavor 👌
I was you once my man, now I'm a 22 year old with a whole new set of skills and techniques. Keep it up brother!
@@mabolzichjjl the dry-brine is underrated. Also letting the steak come up to room temp. before cooking
Same man, im slowly introducing more recipes into my little book, and steak, potatoes, carrots and gravy is just perfect for it. I cant stand all the supermarket food, id rather cook my own meal and freeze it.
Mallard reaction is when ducks come help you cook your steak.
It's called retroganation
Came for this comment lol
And those ducks dont show up unless your between 350 and 400 freedom degrees. NOT as hot as you can get it. This is another great example of intintional misinformation by experts gor the sake of the sensation of edutainment.
Bwahahaha!! Good one!
LMFAO
OMGoodness - that looks SO GOOD! Andy thank you!
You can see his cooking station are all sparkling clean! Wonderful!
I sous vide my steak for 72 hours and let it rest for 72 hours... It's all green now...
So it's plant based steak now?
@@TheDoleBludgerBogan 🤣
Sous vide more like ruined meat. Seriously why boil it when crock pots exist
You’re doing it wrong!! You should rest the steak for half the time you were cooking it, thats why it was green. Next time try cooking it for 72 hours and let it rest for 36 hours. Thank me later 😉
@@stefpopos717 haha let me try it out!! I’ll get back to you in a week 😂
So much respect Chef! I have been watching ur videos non-stop, please upload more informative shorts like these, even if it sounds basic very useful and essential tips for student chefs like me! Thanks for the contents, please keep it up!!
He didn’t use thyme or butter to cook his steak…. Dude isn’t worth watching.
Helo chef plse can u tel ribeye steak 250
Josper oven 280 to 300degree temper dones and timing can tel me
My mouth watered watching this video. Like Pavlov’s dog, it’s a reflexive autonomic response to anything involving a steak
Do you then put it back on the heat for a couple seconds after the rest to ensure it’s still warm when served?
yes he does saw it in another of his videos
55°C internal at peak. Keep in mind it keeps rising a bit after you take it off the grill. So pull it off at 52 or 53. Depending on the thicknesss of the steak even earlier if it is thin
Depends on thickness too, if the steak is thick I take it off the grill at 48-49C
@@TheLachilli they said that
I would actually pull it at 46
It really annoys me when chefs/cooks give the wrong temp. When I started cooking few years back, I ruined so many steaks because of it. Thought I was doing something wrong or missing a step 🤦
@@smartsquirrel1 Same haha, I thought u gotta pull it at 55° C
Fast becoming one of my favourite channels! Thank you Andy
Wow, thanks!
How do we get these amazing English chefs but it’s so hard to find good food in London. Lol.
Check Hide restaurant, I’ll like it
He is Kiwi, not Brit.
Thank you very much for your patience in answering questions for us again thank you
The reason you let it sit after cooking is to let the fat and juices cool and congeale a little otherwise it would all run out when you cut in to it.
Wrong. When you take the steak off, it’s still cooking inside so you let it rest. Cheers!
@@chadwickwright2833 what? Yes what you said is true. But a person can still eat it hot, right? Whether it is cooking or not. Couldn't you just cook on the heat a little longer, skip the wait and serve sooner? But yeah cheers!
I’m a chef and this guys wrong. Rest time is to allow the internal temp to come up a couple of degrees evenly. Has nothing to do with internal juices congealing at all. Take it above 70 degrees Celsius and you’ll loose almost 90% of any juices. But those juices don’t just solidify again.
@@puretranquility8743 why do they say resting makes it juicy? What are the "juices" in meat? You ever let a piece of cook wear sit after thanks giving or something and see the jelly that forms or a crock pot after it has been turned off for awhile. Fat turns to a liquid at a certain temperature, that is what cooks are doing when they "render" the fat. So you are telling me it doesn't turn back into a solid when it cools from that temperature? What happens if you let that rendered fat cool for a time, even ten or so minutes. Spoiler, it reforms into a solid or "congeals". Cooks at Applebee's call themselves chefs also. so you should probably make your arguments using reason more then trying to use a title (which anyone can label themselves) to validate them.
@@eabaendallbeall7959 you can literally make a 3 second google search and have your questions answered. The juice in the steak is NOT fat, its water and proteins, it’s not going to solidify considering it’s not made of saturated fats. So your argument is completely useless lol.
anyway the reason why resting steak makes it juicier is because when heated, muscle fibers contrict and push out moisture towards the heat source. If you cut it open like this, the moisture will escape where it has built up, and the areas where the muscles constricted more will be dry. When rested, the muscle fibers relax and the moisture is able to have time to be reabsorbed into the fibers, making the “juices” spread out more evenly and giving an overall juicer steak.
Thank you Andy. I always try to eat it too quickly after cooking and do not leave it long enough 🥩💯👍
Good man. Ur a good coach coach. That's great detail.
He is so good and being vague with the important stuff like time and temperature.
I will never call it a meat thermometer again. It will forever be a THERMO PEN
I believe Thermapen is specifically a brand of this kind of thermometers
"Time on the grill beats timing the grill." -Warren Buffet
You really do excellent work and I am a huge fan. I have a simple request for you. Meatloaf.
I'm not sure if that is strictly an American dish however I love meatloaf and would love to see how you prepare it. Thank you for what you do.
Thanks for sharing this. Very helpful 🙂👍
Number four… room temperature before you grill. Or at least have it sit for an hour on the counter.
Actually that’s been debunked
I have watched well over 100 videos on cooking a stake and I know multiple techniques and tips but I have never tasted a stake in my life
How have you never tasted a steak?
@@Oakette my parents never let me have beef because it’s unhealthy and then after years the pink inside makes me uncomfortable with eating it
@@thepenguin2859
What did your parents consider healthy? Just curious.
@@Oakette chicken
@@thepenguin2859
Chicken is significantly cheaper than steak. I think they were telling you that one is healthier than the other because they were trying to save money. Treat yourself to a nice, high quality, juicy steak when you get the chance.
"you can't have a good steak unless you have good quality beef"
Guga: with his cheap steak 🤨
Top 3 things... Quality, time to Reverse sear/rest & temp. .. bake at 225° til 110° about 20 mins.. pull put in cast iron pan SCREAMING hot.. cook for 2 mins flip, add 2tab butter, 2 gloves smashed garlic, sprig of rosemary a couple sprigs of thyme, then baste the steak for 2 mins.. Pull & let rest for at least 10 mins.. Then eat. While steak is resting you could add some sliced onions to the pan & add a couple splashes of beef broth & a tiny splash of cognac to.. cook of the alcohol & top the onions & cognac pan sauce to the steak... You can add a splash of cream for thicker texture/taste & it'll be a cognac cream sauce which is delicious & only takes a few mins to make while the steak is resting.
I like watching your videos, not just bc of the cooking, but your woman actually knows what she wants to eat…. lol
Ong
The real tip everyone forgets is don’t cook straight from the fridge
It has been proven by guga that this is bollocks
Came to say as well, if guga says it’s BS, it probably isn’t valuable advice.
Probably the best one of these I've seen
You're a better cook than I, and I know you don't use a temperature Guage or a timer😉
"maillard reaction is so important!"
*cooks on surface where you get almost no maillard reaction except for the grill marks
You don't know what the miallard reaction is do you? Because that entire steaks surface has it...
@Homeless not so far from home they don't
You’d get a much better maillard reaction with a butter baste. The first two commenters are bitter line cooks.
@Homeless not so far from home work in chemistry, know what im talking about. Its just a nitpick, all these replies need to chill
@@josephramirez2644 theres multiple ways to achieve a cooked steak, the OP can do it using a grill, hes a chef with years of experience and thats the way he achieves it. Using a grill is much less consistent though unless you have that good experience with certain cuts of meat and control over the heat.
A better way to achieve a "perfect" steak is to reverse sear and butter baste. You achieve more surface crust (aka more deep and flavorful maillard rxn) than you can on a grill, which is mainly limited to the contact points (aka grill marks). Yes, maillard rxn is occurring all over the steak on a grill as well. However, it is not evenly distributed nor fully developed in the areas that are lacking surface contact with the heat (ie areas not touching the grill bars). Therefore if you want a better crust and deeper more flavorful steak, you use a cooking surface that has as much contact with the steak as possible, ie a hot cast iron pan/skillet. The best way to not overcook steak at that point is to reverse sear with high heat and butter baste.
I just poke it until I know it’s medium rare with a good crust
But you’re the professional
Poke test is worthless
Hes a professional which means he works in a professional kitchen, things like turning on your heat to max might work for him but every stove is different, you really have to get a feel for it. Ofcourse his tips are still good, but you can poke it raw then cooked to see how it compares, or wait until red juices start pooling up on the steak. But to get good you just have to use trial and error, see what works best for you!
@@6foot8jesuspilledpureblood82 not if you have cooked enough steak. It becomes instinctive.
Like cutting 50g of butter off a block, I can consistently judge it by eye with no more than 2 grams margin.
You just sort of know.
He (the chef) probably has to deal with various steak sizes and the poke test result is NOT the same for a small, medium or large sized steak.
Cheers mate I loved how you gave us the time too cook
Great tips man! I deffo hit that cast iron pan on my induction grill with the highest setting for this! Man it was so rare that blue rare would be a compliment to it!
Even MORE important ... BEFORE even cooking .... remove the steak from the fridge in plenty of time BEFORE cooking to allow it to get around room temp, which allows for a more consistent/controllable cooking outcome
That's a myth.
@@T0PGUNGE0 you're the myth - 🛎end
@@PortugalHolidayVillas your mom's a myth 🤣
True! Cooking from cold and room temperature I have noticed a huge difference!
Ahem!
Anything going in a hot pan needs to be room temperature. A cold steak in a hot pan will not only arrest the cooking process before you've even started, but the muscle fibres in the meat will tense, leach liquid, and boil in the released water.
There's your tough, grey, chewy steak.
So then you panic, put the poor abused steak to one side, clean the pan, and then fry the thing to brown it.
Pan's suddenly not hot enough cos you rushed, now your steak is sitting in oil and water, so you let the water boil away....
And always oil the steak not the pan, or if your pan does manage to get hot enough in the first place, you'll have a pan of smoking, acrid oil.
Right. Off to the fridge.
Number four: stop cutting all the damn fat off the shteak!! Lol
Yes!!!
This dude's restaurant is spotless...
Looked a little closer to medium, but still good work.
“Use a thermometer”
Let me show myself not using it…
🤣🤣🤣
He's a professional,
“Super important to get good caramelization!”
Steak: a couple grille lines and absolutely 0 caramelization
you must be bly
Yeah and I've hear putting oil can prevent a good sear.
Mom Ma quite the opposite actually! Using a high smoke point oil and letting it get super super hott is the absolute best way to get full body caramelization!!
Beautiful work!
I love your videos … can you try Indian Chicken Biryani …
How to cook a perfect steak: Dont cook it at all
The thing is they end up too cold for me after they've rested like that
Have you warmed up the serving plate?
Audible gasps around me for the reveal. That mans a wizard!
Perfectly cooked I love you man
The absolute, number one rule to cook a steak well is that it's at room temperature. An ice cold steak out of the refrigerator will always suck.
He forgot that you need to let your steak get to room temperature before cooking.
Thank you for talking about after cooking, most people don’t know the meat doesn’t really stop cooking until like 10 minutes after basically
Seems to me you left out “temperature of meat” from the time recommendation. Should go on grill at room temp to get more uniform color throughout the finished product. Plate visuals can’t be overemphasized.
When resting a long time, how do you serve it hot?
Bump for some youtube chef master to answer. Never understood this part, i make a damn fine steak but never let it rest more than a minute because we like to eat our food hot.
Because when we are living to rest, we living under the light, so the temperature is not going down,
Quick flash either in pan or salamander grill before it is served
I'm pretty sure the most common question you get is how can I also be babe.
Never been a fan of open grill steaks with the ‘bar’ marks. More Maillard please!
Thats some beautiful grill marks right there. Love this channel
You lost me when you saturated that steak in seed oil 🤮 perfect steak = sousvide then flame thrower.
Also don’t forget to cook steak from room temp, not the fridge. 😊
Another myth people insist to propagate without any scientific knowledge to back this up. Letting the meat at room temperature accomplishes almost nothing: even after 2h on room temperature for a medium size meat, the outside part will still be hotter than the interior; but most importantly the time to cook the steak will be slightly faster than a meat from fridge. It's simply not worth it, and it doesn't makes any practical difference despite how much you guys insist on this placebo effect.
Thanks for the info. How can you tell if you got good quality beef?
The fat content "marbling" is pretty much a good guide. If you want a lean steak then don't complain about lack of flavour.
@@johneagle1855 thanks for the advice much appreciated
Hello! Very good video very explained 👍 thanks for that important points for a good meal.
Get a real thermometer, Thermapen. That “thermopen” is bush league mate.
Then make your own video and show us the major leagues sir.
Said the nobody to the successful chef….. guys like you need to take a seat and close your mouth
@@c.f.875 said ME to the successful chef. Tossers like you need to take a seat and shut your mouth.
@@man4YAWEH454 This Canadian is a fuvkin clown. That steak is low quality, cut way too thin, and over cooked.
Your government not only took away your guns, your freedom,and your right to refuse the JAB, they took away your common sense. They dumbed you down. Love ❤️ you guys, but you’ve become little minions that aren’t allowed to think for yourselves..
#4 (Let the steak warm to room temperature before cooking?)
I would like to know how exactly how to prepare egg foo young. Dude you are awesome
I got better the minute I stopped poking and prodding the steak and the minute I started setting timers. Game changers.
Can you make anything traditionally ukranian? I’ve always wanted my culture to be represented in such a way
You can't say everyone wants their steak medium rare even if that is how you like yours.
Perfectly done! ❤️😎
I like your videos but I prefer well done. BTW thank you for all videos
Great tips!
Great job, chef!
Thanks for the guidance.
Thank you...you are the best... Love you and your wife's videos....😊
Glad you like them!
Thank you for showing your skills its obvious your love of the fine foods
I just braai'ed a banger steak a few hours ago. Where you buy your meat is 100% the most important part.
Also let them come to room temperature before cooking. Makes a huge difference
Thank you Andy!!!
My husband argues with me every time I cook any kind of meat that I think needs to rest. He’s always too impatient or hungry to let the meat rest so that the juice can permeate the meat without running out. Now I’m going to show him this video every time he argues with me. Thanks Andy!
Has anyone tagged Gordon Ramsey in any of these vids yet? 😂😂
Excellent advice Chef ❣
I need you ! 🐂 Hugs from Texas 😎
I cooked 2 medium thickness Porterhouse steaks the other night on a Webber BBQ at Med/High Heat and I turned them every minute for about 6 mins. They were the most evenly cooked steaks I have ever done, nice and pink in the middle, not red. Perfect.
Great advice 👍
Jeez, that steak is RAW.
A good quality cut of beef definitely makes it better but a good chef can take a bad cut of meat and make it into a quality steak. Also you don't actually want to have the grill piping hot the whole time if it's a thicker cut, cook your steak indirectly until an internal temp. of about 110 F then hit that sear for the crust. When it comes to time after the grill, 5-10 minutes of rest specifically. Another key thing is butter. As you flip it put some butter on there as it will make it so much juicier and when you rest it, let it rest with some butter on it.
Thanks for your tip.
Thanks Chef !!!
“He ain’t basht it, I don’t want it”
Lavish
Thank you 👏🏻
No problem 👍
40 years grilling steak until I discovered cast iron pan creates insane crust and keeps all that delicious moisture in the pan. Finish with butter & garlic baste. Best steak you'll ever have.
I keep forgetting to rest it. It looks so delicious, and I'm so hungry... I can't stay disciplined enough to wait the resting time.
Thought he was gonna Pregnancy test that meat bro 💀
Thank you!
Hello dear chef please speak slowly and please I want learn your cooking skill you are my best chef God bless you
Wow!! Thanks!
I've been always wondering how to caramelize a steak
The first person to mention Millard reaction in years. Oui chef
Not to much time on the grill right lol, looks good
Actually time BEFORE the grill will have the greatest effect on consistency.
Tonight I cooked a Black Angus sirloin . I followed directions and cooked to 55C and then rested steak for almost cooking time.
Best steak I have ever cooked. My "Babe" told me so.
Thanks, Chef.
One thing that's helped me cook quality steaks is leaving it out for a bit until it reaches toom temperature before cooking it.
Love typos. Toom temp.... get your steak from a fresh corpse? 🤣🤣🤣🤣🤣