To clarify: You sear the steak for 90 seconds on each side Walk away and do whatever you want (you don't have to sit there and watch the steak lol) Sear it again for 90 seconds on each side Perfect steak done in sub 10 minutes. (most steaks unless it's a massive A7 Wagyu Tomahawk, will be done in 2 sears) If this seems confusing, just go with a good ole reverse sear. I would highly recommend AGAINST getting a sous vide just for steak. If you're going to do other stuff with the circulator, it's dope but steak is just too easy, not worth the $100-200 for a circulator.
sounds like a really uneven cook for this you would pre sear before service, just like you wouldn't start to sous vide a steak to order. order comes in, you sear again, or toss in the oven. minimal movement, minimal resting time and you can cook a small steak in sub 5 minutes
@@SenpaiKai9000 M8, I say this all the time, high volume places would benefit so much if they would incorporate more science into their processes like higher end places do, but I've come to learn from experience that the average mental capabilities for the people in charge of such places is just too low to comprehend how technology and understanding the process can benefit them... The few that do care either give up, or move on to higher end places...
@@SenpaiKai9000are you fucking kidding me? That steak is going to continue to cook if it's at any kind of temperature, you're going to get a piece of shoe leather if you pre-cook it and let it sit. Are you going to put it in the fridge before you sear it again for the customer? Tell me you've never fucking worked in a restaurant without telling me.
They use prime beef. That’s not typically available in regular grocery stores. That’s the reason. Some of the best restaurants just plop it on a grill and flip after seasoning. Prime is why
My local food city offer prime cuts all the time I marinade over night and it taste better then any steak house I’ve ever been too my favorite cut is chuck eye steak taste like ribeye except juicer to me anyway and it’s in perfect bites. Also enjoy the tenderloin too marinated as well little too soft and lacks flavor that’s why soaking in a good marinade helps it so much. Season with salt cracked pepper sometimes garlic or rosemary but always butter at the end. I swear you can’t go wrong with this method cook it how ever you want everyone’s different I prefer medium rare rested. Just juicier but even if I over cook to done with thinner steaks a good marinade still Make it soft.
If you are cooking for 90 seconds and resting for 7 minutes, each round of searing would take 8 minutes 30 seconds. That would take 25 minutes 30 seconds minimum to cook your steak for three rounds of searing. I've never waited that long for a steak. Most restaurants I've worked in either used a regular skillet/oven combo or used a salamander broiler or infrared broiler. I've never seen this method. Restaurants are too busy, and if you have multiple orders for steaks, timing the resting timing & which cycle you're in sounds a bit convoluted.
Yes restaurant kitchens across the world are triple searing your steak to order. They’re not just pan frying it with more butter and salt and spices than you’ve ever used in your whole life.
@AO-46613they definitely don’t lack the skill most of the time they are just bombarded with orders by themselves and forced to get the steak out however it is.
They're just throwing that thing on a flat grill with some squeeze bottles of fake butter and shakers of seasoning on hand while cooking 3 or 4 other things. They ain't sitting there giving it every ounce of their love lol. Cooking it yourself is always the best option...unless you're the unfortunates who simply can't cook for the life of them. Luckily, it comes naturally with most guys.
Fun fact: another reason food tastes better in the restaurant, is because when you cook yourself, your nose get's used to the smell of the food your cooking, so theres no surprise factor 🙂
I worked in a kitchen when I was a teen and when I asked the chef told me it was mainly a good cut of beef, lots of salt, and lots of butter. “We aren’t making diet food kid we’re making the best tasting plate we can.” That quote rings true whenever I make myself a “treat meal”
@@NicholasRyan-kw7jnbutter the cast iron , brown and infuse with an herb while spoon basting. When it’s done, slather in salted butter (or compound butter) and tent until it’s rested .
I've worked in 2 steak houses. The reason they taste so good is the application of butter before they go to the table. It's always lots of butter that makes the restaurant for taste so damn good
I love that senpaikai never uses that A5 wagyu stuff with like 90% fat. He just uses the regular lean stuff in the stores which really shows me how to cook the food I can afford
Working in restaurants for 20 years and been exec at a fine dining Steakhouse for 8 years now. The actual reason is that our broiler is hot enough to melt the salt so it seasons the meat through, without having to brine or anything. Also butter. That's it.
Wow, I was doubting that your broiler could actually reach temperatures to melt table salt. But after googling it, wow I had no clue salamanders got that hot.
I’ve had 3 steaks in my life that were better. One was in Portland(don’t remember the place, but it had red bricks), one Greenes Tavern in Flowery Branch GA(no longer there), Gordon Ramsays burger place in Vegas.
" I want my steak to be cooked by a chef so incompetent, that some crackhead of Microsoft who has banned your account. Can demote that thing to Raw with a potato peeler. And let that incompetent Chef do their thing"
Honestly, I worked as a broiler cook at Ruth Chris, and it mostly comes down to the meat cuts. They are very expensively, aged premium cuts of steak. Stuff you can’t find in the stores you could cook it over a tin can and it would taste good. The steaks are just good but you can admit that the 1800 degree broiler does help searing from the top which is unique to Ruths Chris. They only warm up the porterhouses before hand , because the bones with the blood in them kind of stink. Also no oil when u use a broiler we do cover the steak in a salt and pepper rub. As for cook time u just gotta feel it out 1800 degrees is hot and certain areas vary in temp due to large amounts of meat being put in and out. But lucky for me and most people I know when a steak reaches med cause that’s what I like and everyone knows a rare and a well u can figure it out not that hard. Just don’t take long to figure out u mess up to many 100$ steaks ur gonna be let go.
Top comment. Ruth's Chris porterhouse for 2 was well worth the price. Every section had its own flavor and texture. It was huge and the plate it came on was hot too. Steak stayed hot for a looong time. Washed it down with Moet which, imo, tastes exactly like Dom P, so save your dollaz
I almost bartended there. They didn't have a position when I interviewed, so I took another job. Then they called me two weeks later, and said they'd like me to come work for them. I just got a new job so I didn't go. I cook steak probably 3 times a week at home though, never done a triple sear though, nor heard of any restaurant doing it. I've got 9 years in at Outback.
@@Clint_the_Audio-Photo_Guy dude I worked at outback I was working both jobs for a bit. Although at outback I was the fryer guy spent a lot of time doing blooming onions which I hate. Working at outback is more of an every cook for themselves not much crossover help or looking out for each other. At Ruth’s which I did for 10 years I’d hop all around if someone needed help I’d slow up my cooking to a lot for mistakes or sides or pantry needs. So I feel Ruth’s is a better feel and treats cooks well
@@drm.himself 90 seconds 3x, 7 min rest 3x = 30 minutes. That's just the cook time. This does not include the time it takes for your server to put in the order, and the time it takes for the chef to begin actually cooking your steak. It's probably closer to 35-40 mins, which is still way too long.
I vacuum seal and sous vide at 135 degrees for 2 hours. Pat BONE DRY then season liberally with a pepper heavy steak rub and sear in ripping hot cast iron with thyme garlic KerryGold butter baste
As someone whos worked in kitchens for a decade across several restaurants from diners to fine dining, heres how restaurants cool your steak; 1. Pull out steak from line cooler, cut open vac bag. 2. Eyeball seasoning on both sides 3. Plop it on charbroiler 4. Flip and pray. 5. Flip and pray. 6. Rotate and pray. 7. Flip and pray. 8. Put on plate. 9. Yell at servers to send the damn steak before it dies in the window. Restaurants are doing absolutely 0 extra work to make your steak taste the way it does. The difference is its cooked on industrial grade equipment that has been adequately seasoned over the years of use. The fancy char lines you see are just beecaude some of these broilers are running at like 650-700 degrees and the hottest side is used for the rarest steaks, whereas the cooler side is used for the more well done steaks. Consistent presentation is the most important thing; a well done steak and rare steak should look virtually the same on the crust. Occasionally you get the steak that just didnt cook as fast as youd hoped so you throw it back on the broiler or even flat top and cover it with a steel bowl to speed steam-cook it without destroying the char lines. Restaurants straight up dont have time for nonsense like this. Fridge to broiler to plate. nothing more.
That really does depend on how many stars the restaurant has. I used to get handed a quarter of a cow. Had to cut it into all different stakes, place each type of stake into a deep try full of a hand made marinade, that I also had to make. The stakes going out to the cook have been sitting in a marinade for a week before they go to the cook.
@@stompingpeak2043if your steak takes only 15 minutes to get to your table, they aren’t doing anything remotely like this, especially if it’s during dinner rush
@@stompingpeak2043 bruh most places you’re getting apps and drinks and other things before so it gives time for steak if server knows beforehand, but if you’re just getting steak at even a high end restaurant it will top max barely take 15 minutes to get your steak lmao. I ain’t even a food snob and been poor most my life, but locals of various cities across the US and other countries have been kind to give a heads up on real class and flavor for money and the reality of good food.
Gotta let it sous vide in compound butter at 127 f for 2 weeks, and add some poison so nothing grows while it sits at the peak of the danger zone for those 2 weeks. Then you gotta neutralize the poison, and inject it with more compound butter, that's when you give it the quad sear
I've worked in fine dining multiple times, have been the head of two kitchens, and gone to culinary school under some awesome chefs that REALLY knew their proteins. Never heard of cooking a steak this way. Honestly just sounds like a great way to make your tables wait for forever
I grew up in a kitchen. Started dishwashing. Then fryer, flat top, broil, Expo. Now I own my own painting business for about 7-8 yrs. And my girlfriend’s 15 yrs younger than me. I’m lieing. She’s 14 yrs younger. You do the math…. I’m 46 😉 and my 3 yr old son is autistic/fetal alcohol syndrome….. I know I know, his mom wasn’t a great human, idk, she hid the pregnancy, we slept in seperate rooms for almost 4 yrs, had sex 1nce in that 4 yrs. Crazy right, any way, she passed away 5 months ago, I’ve had full custody for almost 9 months. I completely forgot my point. I love a good steak with black pepper I guess.. def rare-mid rare. Peace.
as a chef who has worked in restaurants i can tell you we do not pull it out an hour early, we do season before frying then we put in the oven until desired rareness, rest half the cooking time and then we put back in the pan to just heat the outside layer before serving.
If you eat at crappy restaurants of course your homemade food may be better. These sort of comments make me think you believe applebee's is the hallmark of a "good restaurant steak".
@@taylorthetunafish5737 i have had everything thing from $20 steaks at texas roadhouse to $150 steaks at fancy restaurants. I can still make a better steak at home. I get prime grade steaks from a local farm.
I did a bartending shift at a steak restaurant, they had a stack of steaks sitting next to the grill with paper towel in between them, kinda gross but means theyre getting any extra moisture off them + they are reaching room temp before cooking. So thats at least one restaurant
I didnt mean literally room temp just that it wouldnt be fridge temp, but yeah you may be right Im just saying what I saw when I walked past the kitchen
@@bestruintdSeriously, you're gaining zero benefits and just increasing the amount of bacteria on your food. It's stupid and evaporating water is 95%+ of the energy requirement, not warming up your steak.
As a cook of 9 years I can confidently agree. I’ve never worked anywhere where we pre prep our steak. They get sliced out of a vacuum sealed bag, seasoned and thrown on the grill or skillet in the Matter of a few seconds. If there’s one thing I’ve learned as a professional eater and a cook, getting food made for you is what makes the experience great. Preparation at restaurants is all about speed. If a ticket exceeds 20 minutes you’re in trouble. You also need to fill out special forms for meat prep if you plan on doing anything fancy like dry age, vacuum sealing it in the kitchen, etc. HACCP. Food regulations in the US is over the top.
@@hhicks7LOL. That's because you're working at restaurants for poors. There are plenty of restaurants pre prepping , using sous vide, double searing, saltine it and drying it out over night, butter basting, and many other techniques. "I hAvE nEVeR dOnE iT. tHaT mEaNs No OnE dOeS iT. dErRrRrRp."
I mean, generally speaking at really high quality steakhouses, they WILL make a better steak. They get really good quality cuts of meat and that’s all they do all day long. It’s their job. Of course they’re better at it. Can you cook a better steak than Applebees? Yeah of course. That’s why you don’t go to those places and order steak…
Their cooking method isn't what made the steak good though. The grade did. Cut matters too. Anyone can spend 6 hours on UA-cam doing enough research to cook a great steak. Steak houses just taste better because of their grades and the cuts they choose to use. @@j.g.mcbell9494
Yes totally agree with both your comments. The very best steak I’ve ever had was from a restaurant called D’railed. But on average when I get a steak from a restaurant I’m left very disappointed
Steak on the whole is quite boring, it's similar to Edomae style sushi, one and done. Honestly, the exciting stuff is in the vegetables, fruits and herbs.
@@logikgr yes exactly. Streak is great when it’s boring, it’s all ready good it doesn’t need anything. Maybe rougher or tougher cuts could use more work but at that point we’re not talking steaks we’re talking stew meat and the like
Oil your pan slightly. Sear. Flip. Add a LOT of butter (lard or tallow works as well, with a bit of a different flavor, but this can be good for allergies) and baste the steak with the butter. Takes me usually ~2 minutes/side for medium rare. Then let sit for 10ish minutes (I use the microwave as a resting place because it holds the heat a bit better) as you deglaze your pan with red wine and reduce that into a sauce. Cut your steak against the grain, and pour the red wine reduction on it.
Ya I legit stop like ordering steak because they all so much worse than what I do at home. Granted I never went to any like fancy steak restaurants so maybe its different there. But general like restaurant its like i do better at home for half the price.
@@RexZShadow The problem with steak houses is they use either very low quality meat or its really expensive. There's never really an in between. So you can buy a USDA prime steak for 20 bucks and cook it and as long as you don't over cook it, you're fine.
Agreed. Just a couple minutes on each side and I’ve got a delicious steak every time. I don’t even go as fancy as any of these UA-camr chefs, I just sprinkle some 99¢ Walmart Italian Herbs on it (and I use Himalayan pink salt and grind black pepper fresh myself.) My family can’t resist eating at a steakhouse still, but I massively prefer cooking my own steaks to anything the steakhouses do.
You do some amazing work but..does nuts burn when toasted? Or spices? Or coffee...or bread..the pepper definitely can't be cooked as long as that chunk of meat..it is always a fine line
Its not always duoble or triple seared, but a good chef gives the beef time to rest and theres plenty of ways to achieve this, from slow cooking methods to simply put it in the warm oven after searing it. I think the most important factors why restaurants can do better are experience and dedication, supported by good preparation and knowledge.
Pro tip (legitimately... work in a restaurant). We don't do a triple sear. We sear for 1 minute on each side on a griddle, then transfer to the grill to finish to temp. The secret is in the seasoning.
I work in a steakhouse in Manhattan as an overnight prep cook. We just pre-seasoned the steaks the night before, wrapped them in plastic wrap & put them in the walk-in cooler. We also had an on sight butcher. The meat came straight from the slaughter house.
@@samiglasgow9629I don’t work there anymore, but it was a blend of salt, pepper, thyme, oregano, cayenne, chili powder, & paprika. We also had other steaks that sat in marinade for 24 hours.
1. Get ribeye 2. Salt 3. Forget it for like 10 min 4. Salt 5. Smoking hot pan then add oil 6. Sear on one side, when almost done, add butter 7. Flip it, add more salt and herbs ( rosemary, salvia, garlic, etc) 8. Keep searing till it’s nice, 9. DON’T BURN THE BUTTER 10. Take it off heat, and let it rest. 11. Depending on how you want it( rare, medium etc. ) give it a minute in the oven and rest for 2 minutes. 12. Keep doing step 11 till you reach the preferred temperature 13. Maldon flake salt and pepper 14. Enjoy with the garlics and herbs you used.
Steakhouses don’t cook from room temp Steakhouses don’t triple sear Steakhouses don’t rest steaks for 7 min Steakhouses don’t salt one hour beforehand Steakhouses don’t sear in oil That’s five things Steakhouses never do- ever ever ever ever ever.
Ever?😂Speaking in absolutes like never or always is the easiest way to let people know you have no clue. Room temp no. Triple sear no. Rest for 5-10 minutes yes. Salt beforehand yes, it is called a dry brine. Sear in oil yes, then baste with butter. Most use crazy hot broiler drawers or grills. I have a culinary degree and over 20 years of kitchen experience. All you got is ignorance and a keyboard.🤣🙄🤡
That's the reason steakhouses aren't seen as great restaurants... The few steakhouses that are, actually do all the things you said they don't do... People go to steakhouses for the atmosphere and to be seen, it's something more cultural to Americans than actually going for a good meal. American steakhouses are an american bastardization of what actually an actually good restaurant is. The whole business model of steakhouses are around getting as many people possible to spend loads of money for an average meal. I mean, it's decent food, but far from being the benchmark of what great food is and far from being perfect steaks...
You can do as good or better with one sear (using butter, like a true gentleman) and an oven set to about 350. 60-90 second sear per side, 4-7 minutes per side in the oven (depending on thickness). Also, if you're not using rosemary and oregano on your steak then you're really missing out.
@SenpaiKai9000 as a sous chef "i dont care" you can cook good food for yourself. Also i agree about the burnt pepper. Ive never noticed it to bw a thing
I’m so happy to hear someone else say that burning pepper is a myth. Like it does change the flavor for sure, but not in a bad way. Peppercorn crust on steaks is PHENOMENAL.
I don't care what anyone says, this is the best steak recipe on UA-cam, pepper is insanely good under any circumstance and it is the best condiment and no one can argue.
I worked in several kitchens. All steaks would be grill marked and finished in the convection oven. Oh yea in kitchens we aren’t allowed to leave meat out at room temp for 1 hours (food safety and all). It’s cold steak on a hot grill.
@@SenpaiKai9000 Yes, on UA-cam. Cooked for years, family owns a fine dining restaurant. This doesn't happen, reverse sear is king. Broil that bitch, sear it while spooning those sweet, sweet juices onto it. 5 minutes to cook, let it rest and serve.
2" thick 20 ounce ribeye. Salt and pepper and let sit in fridge for 2 hours uncovered then straight from fridge to smoker, 225 F for 35 minutes. Remove, set smoker to 450 F, return once temp is made for 3.5 minutes per side. let rest and serve
The secret is a seasoned flat top grill. Or the fact that restaurant stoves/ flattops/ grills have the ability to reach higher temperatures than at home. Restaurants don’t have the time to triple sear a steak. Shit needs to be sent out fast
triple/double sear would be quicker b/c when you "pick up" the steak, you only have to cook it for 5 minutes or less and you don't have to rest it as long (especially if you have cut the steak for the set). super high heat the whole time is bad technique
@@nicklazzaro5055they actually cook the steak the way the customer asks or its going back to the kitchen until they get it right. They aren't paying for the meal, I am.
oh thats so cute that you think you own a private establishment..... the entitlement is just wild... i served fine dining for 23 years.... you will not eat anywhere ownership doesnt want you and you seem to think im saying theyd accept your order... they wouldnt even send it to the kitchen, the server would just say order something else off the menu. This is done with lamb dishes as well when someone tries to order it well done. This aint McDonalds and youre confusing ordering off a menu and ordering whatever you want at burger king your way. Chefs arent going to obliterate food and make it taste like s*** just because you request it. Thats their name theyre putting on the line and wont prepare something wrong just because you ask.. and for the record most fine dining restaurants write ALL OVER THEIR MENU "No substitutions or changes to dishes". Theres plenty of other people paying for their food as well.... doesnt mean they have to accept you as a customer or serve you at all for that matter. Thats why bars can choose to not serve you, why casinos can eject you for no reason or restrict your play, and why businesses have the right to choose their clientele. But hey keep telling yourself you own someone elses restaurant because youre paying for food. Do you believe genuinely that because you are paying that a restaurant or business HAS TO take you on as a client? Because thats just not the case. @@nrozie01
Can you combine this with 24 hour dry brine and tell us how it turns out? Scored on both sides, season it with way more salt than seems reasonable, and other seasonings, dry brine for one maybe two days in the fridge. Maybe re-seasoning it with black pepper right before you triple sear it.
This is similar to a traditional Korean steak cooking method. Where you will take the meat and place it on ice then back on the grill, you'll repeat this several times cause you basically can't iver cook ot and it's much more tender then if it was just cooked once.
As a chef. We sear the steaks and let them rest in a 40 degrees casket which will keep it warm enough without rising the inside temperture. On order we put it into the oven for 5/10 minutes depending on how thick the stake is and then sear it again for the final crust. Little 5-10 minutes rest and its perfect always. Tender juicy flavourfull with a nice crust🙂
Coming from Argentina, known for its meat and way of cooking meat, we would never cook it like that. You don't cook the meat in oil. To cook beef you use something like an iron skillet with drainage for the fat and liquids. You wait until it's very hot and you use the beef's own fat to grease the skillet. Then you seal it on both sides and turn the heat down and cook it very slowly. The thing people don't understand about how we cook meat here and how tasty it is, is that we cook it very slowly. It's the same for BBQ and we don't use direct flame. We cook it over hot coal.
Go to a steakhouse I pay $50 for a steak and they literally gave me 2 beans and some potoato pureee it wasnt even that good, they are rushing it while at home you xan do whatever you want with it
I was a Sous Chef/Garde Manager in a small fine dining establishment for several years and never once have I seen someone cook their steak this way. I cannot even begin to imagine the nightmare it would be to insure tickets come up together.
Steaks are always notorious for coming out wrong in restaurants. Even in decently high end places ive gotten well done steaks when ive asked for medium. No amount of searing will fix that
"Pull out steak at least 1 hour before you cook it."-- So the REAL secret to restaurant steaks is the employee that can see steak orders into the future.
ok try this, room temp, salt, sear hot pan for a few min till brown and how u like it, let it rest for around 7 minutes with tin foil over the top, it acts like the oven stage with the heat from the steak cooking through softly during the rest stage. its the way in a pan
As a professional chef, please don’t listen to food influencers. This would be great at home but this guy clearly hasn’t worked in a restaurant before, I do like your videos still so no hate.
@@hunterbybee5617 Raw would be bleu(looks actually purple in the middle and has a lukewarm center), his is more medium rare, bet if he were to put a probe in that steak it'd read 55C internal...
If a food inspector came in while they had a bunch of steaks just sitting there coming up to room temperature, that place would be getting shut down in a hurry.
It takes the chill out of it, at a minimum, but it depends on the size and thickness of the steak, bone in or not, etc. Over an hour is not recommended by professionals because it would violate food safety protocols.
i think people initially started saying 10 minutes, which would do almost nothing but an hour makes a pretty massive difference for grocery store steaks
This is not what restaurants do. They don’t pull the steak out before to let it come to room temperature and they certainly don’t spend so much time cooking it or your food would take way way longer to come out than it does. Average ticket time would be 45 mins if you did this for every order.
@@SenpaiKai9000do you mean isnt better sous viding 24hrs and then getting a good crust ? Pd: Its a real question I wanna learn better ways I just sous vide any beef %100
@SenpaiKai9000 sous vide is great if you have an exact number, like a banquet/set menu. I used to work at a heliski lodge and it was awesome but as an alarm Carter menu, sous vide is a bit of a waste
On every video about a steak on youtube there is a war about how much it should be cooked in the comments, PEOPLE CAN LIKE IT THE WAY THEY WANT, thats why the restaurant lets you pick how much they cook it, personally i like it red and bloody for the most taste, before saying its raw, TRY IT, same the other way round, for me any steak above rare is a shoe but thats MY PREFERANCE and doasnt mean people who like it like that are wrong, STOP FIGHTING.
Steak videos attract so much unnecessary anger and outrage it’s hilarious. It’s god damn food. I can agree that this steak is a bit too raw but I don’t need to call people dumb or stupid.
I agree with others here i have been serving for 12 years and never one time seen something like this. Letting the steak come up to room temp is a HUGE part of getting it right though, but again never one time have a seen a resaurant do that, neither do 98 percent of them let the steak rest after cooking(about 10 mins is enough) Its probably because at the VERY LEAST the person cooking your steak has cooked probably hundreds maybe 1000,s or more steaks using commercial grade equipment and its been seasoned with the right seasoning. Not to mention a steak a restaurant receives is a super consistent product where you may not be the best at picking out your own steaks. Advice to anyone here who cares. Take a sheet of paper or your phones notepad and track exactly what you did start to finish and track the result after and when you are eating it. Next time tweak what you have to do to make it more enjoyable. Last few times i have tracked cut of meat, certification (choice, prime) the thickness of the steak, the heat setting for the pan, the time cooked on each side, the amount of non stick used (oil, butter, etc) the internal temp when i pulled it, the temp after it rested 8 mins or so, the color and level of crusting on the outside, the overall doneness while eating (med, medium well, etc) and the overall flavor. Just for reference. You do that a handful of times and you will have EXACTLY everything you want from your steak and will enjoy it even MORE than a restaurant steak that costs alot more
To clarify:
You sear the steak for 90 seconds on each side
Walk away and do whatever you want (you don't have to sit there and watch the steak lol)
Sear it again for 90 seconds on each side
Perfect steak done in sub 10 minutes.
(most steaks unless it's a massive A7 Wagyu Tomahawk, will be done in 2 sears)
If this seems confusing, just go with a good ole reverse sear.
I would highly recommend AGAINST getting a sous vide just for steak. If you're going to do other stuff with the circulator, it's dope but steak is just too easy, not worth the $100-200 for a circulator.
Yeah forget guga! 😅
@@AJ12Gamer haha guga is tha man. doesn't he grill most his steaks?
If ya do multiple it's easier tho. Only searing needed
What is that cool wooden stove thing that you have. I see it in like all of your videos and I would really like to know.
@@SenpaiKai9000I saw a chef on Joe Rogan saying he does this method of the course of an hour
17yrs working in restaurants and not once has anyone cooked the steaks this way
I came here to say this, beat me to it.
I thought especially steak restaurants have that monster grill too
This method felt very homely and not so much restaurant
Thank you!! They just be doing new weird shit now
You just need a good cut that's all😂🎉(10 years here😊)
Yep, sous vide or old school grilling. Never seen this, ever.
Former cook: Hard sear, throw it in the broiler, serve. When you're feeding 300 people in 2 hours ain't nobody got time for triple sear.
sounds like a really uneven cook
for this you would pre sear before service, just like you wouldn't start to sous vide a steak to order.
order comes in, you sear again, or toss in the oven. minimal movement, minimal resting time and you can cook a small steak in sub 5 minutes
@@SenpaiKai9000 That's called sand bagging and not all restaurants allow you to do that.
@@SenpaiKai9000 M8, I say this all the time, high volume places would benefit so much if they would incorporate more science into their processes like higher end places do, but I've come to learn from experience that the average mental capabilities for the people in charge of such places is just too low to comprehend how technology and understanding the process can benefit them...
The few that do care either give up, or move on to higher end places...
@@SenpaiKai9000 pre searing is for hacks that cant cook
@@SenpaiKai9000are you fucking kidding me? That steak is going to continue to cook if it's at any kind of temperature, you're going to get a piece of shoe leather if you pre-cook it and let it sit. Are you going to put it in the fridge before you sear it again for the customer? Tell me you've never fucking worked in a restaurant without telling me.
They use prime beef. That’s not typically available in regular grocery stores. That’s the reason. Some of the best restaurants just plop it on a grill and flip after seasoning. Prime is why
Only at fancy rich boy joints though.
My local food city offer prime cuts all the time I marinade over night and it taste better then any steak house I’ve ever been too my favorite cut is chuck eye steak taste like ribeye except juicer to me anyway and it’s in perfect bites. Also enjoy the tenderloin too marinated as well little too soft and lacks flavor that’s why soaking in a good marinade helps it so much. Season with salt cracked pepper sometimes garlic or rosemary but always butter at the end. I swear you can’t go wrong with this method cook it how ever you want everyone’s different I prefer medium rare rested. Just juicier but even if I over cook to done with thinner steaks a good marinade still
Make it soft.
THIS
If you are cooking for 90 seconds and resting for 7 minutes, each round of searing would take 8 minutes 30 seconds. That would take 25 minutes 30 seconds minimum to cook your steak for three rounds of searing. I've never waited that long for a steak. Most restaurants I've worked in either used a regular skillet/oven combo or used a salamander broiler or infrared broiler. I've never seen this method. Restaurants are too busy, and if you have multiple orders for steaks, timing the resting timing & which cycle you're in sounds a bit convoluted.
At my restaurant we precook them and then just finish them off in the microwave to order.
@@garyhost354I bet so 😂
Yes restaurant kitchens across the world are triple searing your steak to order. They’re not just pan frying it with more butter and salt and spices than you’ve ever used in your whole life.
@AO-46613they definitely don’t lack the skill most of the time they are just bombarded with orders by themselves and forced to get the steak out however it is.
They're just throwing that thing on a flat grill with some squeeze bottles of fake butter and shakers of seasoning on hand while cooking 3 or 4 other things. They ain't sitting there giving it every ounce of their love lol.
Cooking it yourself is always the best option...unless you're the unfortunates who simply can't cook for the life of them. Luckily, it comes naturally with most guys.
@@Mario-ob8es no literally bro lmao and Father’s Day is always the worst you’re cooking like 10 steaks at a time all day long
@@Mario-ob8esWhat shitty restaurants do you eat at? 😂
More butter and salt doesn’t mean it’s better. It means it’s saltier and greasy 😂
I worked in a steakhouse for over 6 years nobody cooks a steak like this.
restaurants definitely do not do this. They sous vide then sear... like wtf is this. This is how you get sick
i work 1 star michelin and there are ways to heighten the taste of something but none of them are in this video
restaurant steak tastes better because of the grill. nuf said
@@teyhleslie6983 Or..it could be because of the butter they put on top of the steak to make it juicy.
@@ukaserex that’s more an “and” than or and we use meat fat (lot more tasty)
“So how was your steak?”
“Great! We had a wonderful conversation!”
Oh, so you’re one of those people who like to chew on their steaks for forever.
@@VO1DLESSLOL nah, a little over medium rare
@@theradonpipe then how are you saying the steak is undercooked
@@VO1DLESSLOL I like mine a little more dark, and I was just being a little silly
I feel like no matter how rare the steak is, there will always be one person that says it's not undercooked.@@VO1DLESSLOL
Fun fact: another reason food tastes better in the restaurant, is because when you cook yourself, your nose get's used to the smell of the food your cooking, so theres no surprise factor 🙂
Damn good point
Oh wow. I've never thought about that... 😮
gotta get a respirator for cooking, i guess
@@spookyfirkser industry level hoodvents are they key to not pissing off your neighbors with the smoke alarm
I feel that 100% with bbq, by the time I am slicing into a brisket I am sort tired of dealing with it and it doesn’t even smell good anymore
That sounds good and all but i like to keep believing they add narcotics to it.
Hahaha
that may also occur
@@SenpaiKai9000*will
A ton of salt and butter. That's the trick
Cocaína Colombiana.
I worked in a kitchen when I was a teen and when I asked the chef told me it was mainly a good cut of beef, lots of salt, and lots of butter. “We aren’t making diet food kid we’re making the best tasting plate we can.” That quote rings true whenever I make myself a “treat meal”
He spoke the truth
Correct...its about the cut. None of this crap this bloke is pushing.
@chrisoconnor8392 Exactly!! 💯 Im like, wtf is this dude talking about???!!! 😂
Geeat Advice!! 💯👌🏽 Thats the holy trinity with cooking anything... great cut, salt and Butter!! How can you go wrong!!! 😂
@@chrisoconnor8392yup. I’ve never ever heard of this triple dear crap
Raw and burned at the same time! Pure skill!!
Black and blue steak is amazing
If you think thats raw, then you clearly
know nothing about steak..
Are you acoustic?
This shit gotta be satire
are you restarted?
Worked and owned a restaurant, I assure you the secret is butter, lots and LOTS of butter.
Clarified butter or regular butter?
Omg dude I left a comment literally saying the same thing 😂 I was like this nonsense isn’t happening - the reason is BUTTER
@@NicholasRyan-kw7jnbutter the cast iron , brown and infuse with an herb while spoon basting. When it’s done, slather in salted butter (or compound butter) and tent until it’s rested .
true, but any good steak is grilled/smoked
100% this. Copious amounts of butter in almost everything.
Instructions unclear.
Bread was overcooked.
did u triple flip it?>!!
@@SenpaiKai9000instructions unclear, penis is now a triple seared filet mignon
Weak sauce
@@SenpaiKai9000instructions unclear
what to do with this octopus face dragon man thing speaking in ancient language
You are a douc
I've worked in 2 steak houses. The reason they taste so good is the application of butter before they go to the table. It's always lots of butter that makes the restaurant for taste so damn good
I have heard bacon grease does wonders as well…
@@insideoutsideupsidedown2218 lol bacon flavored steak
@@insideoutsideupsidedown2218 that would be good, although wholly impractical in a commercial kitchen
I love that senpaikai never uses that A5 wagyu stuff with like 90% fat. He just uses the regular lean stuff in the stores which really shows me how to cook the food I can afford
Working in restaurants for 20 years and been exec at a fine dining Steakhouse for 8 years now. The actual reason is that our broiler is hot enough to melt the salt so it seasons the meat through, without having to brine or anything. Also butter. That's it.
Wow, I was doubting that your broiler could actually reach temperatures to melt table salt. But after googling it, wow I had no clue salamanders got that hot.
@@Iwsssimuou the broiler at my restaurant runs between 1800 and 2000 Fahrenheit
@@Iwsssimuou salt melts around 1500
Wow
Forged steak, nice
I actually never thought a restaurant made a better steak than me.
Exactly. I always eat steak at home.
Same I cook my steaks like Chef Jean Pierre and it's fire af everytime
They probably do, stop hyping yourself it doesn’t count lol
@@M3M3D14Revolving door of interns > Homecooking
😂😂😂 🤡🤡🤡
I’ve had 3 steaks in my life that were better. One was in Portland(don’t remember the place, but it had red bricks), one Greenes Tavern in Flowery Branch GA(no longer there), Gordon Ramsays burger place in Vegas.
Waiter: How do you want your steak sir
Him: I want you to cook it 3 times and have it serve itself to me
" I want my steak to be cooked by a chef so incompetent, that some crackhead of Microsoft who has banned your account. Can demote that thing to Raw with a potato peeler. And let that incompetent Chef do their thing"
Lmao
Yooo 😂😂😂😂
@@Mitowa-tk4ygraw on the inside and crisp on the outside
@@nurseii9018that steak wasn't raw though.
Burned pepper is absolutely a thing, I always pepper after cooking.
Honestly, I worked as a broiler cook at Ruth Chris, and it mostly comes down to the meat cuts. They are very expensively, aged premium cuts of steak. Stuff you can’t find in the stores you could cook it over a tin can and it would taste good. The steaks are just good but you can admit that the 1800 degree broiler does help searing from the top which is unique to Ruths Chris. They only warm up the porterhouses before hand , because the bones with the blood in them kind of stink. Also no oil when u use a broiler we do cover the steak in a salt and pepper rub. As for cook time u just gotta feel it out 1800 degrees is hot and certain areas vary in temp due to large amounts of meat being put in and out. But lucky for me and most people I know when a steak reaches med cause that’s what I like and everyone knows a rare and a well u can figure it out not that hard. Just don’t take long to figure out u mess up to many 100$ steaks ur gonna be let go.
And you of course cooked them in this method.
Well said
Top comment. Ruth's Chris porterhouse for 2 was well worth the price. Every section had its own flavor and texture. It was huge and the plate it came on was hot too. Steak stayed hot for a looong time. Washed it down with Moet which, imo, tastes exactly like Dom P, so save your dollaz
I almost bartended there. They didn't have a position when I interviewed, so I took another job. Then they called me two weeks later, and said they'd like me to come work for them. I just got a new job so I didn't go. I cook steak probably 3 times a week at home though, never done a triple sear though, nor heard of any restaurant doing it. I've got 9 years in at Outback.
@@Clint_the_Audio-Photo_Guy dude I worked at outback I was working both jobs for a bit. Although at outback I was the fryer guy spent a lot of time doing blooming onions which I hate. Working at outback is more of an every cook for themselves not much crossover help or looking out for each other. At Ruth’s which I did for 10 years I’d hop all around if someone needed help I’d slow up my cooking to a lot for mistakes or sides or pantry needs. So I feel Ruth’s is a better feel and treats cooks well
I've never had a steak at a restaurant better than one I can make at home.
Yep, I don't know why I just don't like restaurant steak, but those they sell in the street taste way better.
@@Ethian315Because most restaurants use cuts that are so poor the grocery store won't even sell them.
Not to mention they're pumping out 80 steaks an hour and always overcook or undercook yours😂
Stop going to Applebees
@@dilldoesstuff4264y’all gotta stop eating at shitty restaurants.
Really? You think restaurants are taking 45 minutes to cook a steak?
“Yes your order is coming up they are on the second sear now and the meat is resting”
Why did you multiply the time by 2?
@@drm.himself 90 seconds 3x, 7 min rest 3x = 30 minutes. That's just the cook time. This does not include the time it takes for your server to put in the order, and the time it takes for the chef to begin actually cooking your steak. It's probably closer to 35-40 mins, which is still way too long.
@@speedboy6776 It's 25 minutes to prepare. I doubt the waiter and chef will take 20 minutes to start let alone 10. It's 30 minutes max.
@@drm.himselfwhich is still ridiculous.
I vacuum seal and sous vide at 135 degrees for 2 hours. Pat BONE DRY then season liberally with a pepper heavy steak rub and sear in ripping hot cast iron with thyme garlic KerryGold butter baste
I worked in all levels of restaurants for 15 plus years. No one time ever was a steak cooked this way.
As someone whos worked in kitchens for a decade across several restaurants from diners to fine dining, heres how restaurants cool your steak;
1. Pull out steak from line cooler, cut open vac bag.
2. Eyeball seasoning on both sides
3. Plop it on charbroiler
4. Flip and pray.
5. Flip and pray.
6. Rotate and pray.
7. Flip and pray.
8. Put on plate.
9. Yell at servers to send the damn steak before it dies in the window.
Restaurants are doing absolutely 0 extra work to make your steak taste the way it does. The difference is its cooked on industrial grade equipment that has been adequately seasoned over the years of use. The fancy char lines you see are just beecaude some of these broilers are running at like 650-700 degrees and the hottest side is used for the rarest steaks, whereas the cooler side is used for the more well done steaks. Consistent presentation is the most important thing; a well done steak and rare steak should look virtually the same on the crust.
Occasionally you get the steak that just didnt cook as fast as youd hoped so you throw it back on the broiler or even flat top and cover it with a steel bowl to speed steam-cook it without destroying the char lines.
Restaurants straight up dont have time for nonsense like this. Fridge to broiler to plate. nothing more.
That really does depend on how many stars the restaurant has. I used to get handed a quarter of a cow. Had to cut it into all different stakes, place each type of stake into a deep try full of a hand made marinade, that I also had to make. The stakes going out to the cook have been sitting in a marinade for a week before they go to the cook.
Ive gone through some comments and i like how this guy is teling everyone theyre wrong and how to do their jobs its funny lmao.
So many people take his vids literally, but then i feel like some of the comments know he's joking in these vids and just want to draw attention
It's comforting to me that many of these chef secrets are things my Grandma taught us growing up.
No restaurant in the world is blatantly wasting 7 minutes on ticket times
Huh? Have you been to a good steakhouse? I'm not talking red lobster or Applebee's. It takes like 15 or 20 minutes at minimum to get your food lol
The dude is also saying "start out by pulling the steak out of the fridge at least 1 hour before you cook it"... I think he is just full of sh*t.
@@stompingpeak2043if your steak takes only 15 minutes to get to your table, they aren’t doing anything remotely like this, especially if it’s during dinner rush
@@stompingpeak2043 bruh most places you’re getting apps and drinks and other things before so it gives time for steak if server knows beforehand, but if you’re just getting steak at even a high end restaurant it will top max barely take 15 minutes to get your steak lmao.
I ain’t even a food snob and been poor most my life, but locals of various cities across the US and other countries have been kind to give a heads up on real class and flavor for money and the reality of good food.
Looks good but the actual secret is butter. A LOT of butter.
This is the truth - not just the quality but also the quality. Look up compound butters, people. You won't regret it.
Gotta let it sous vide in compound butter at 127 f for 2 weeks, and add some poison so nothing grows while it sits at the peak of the danger zone for those 2 weeks.
Then you gotta neutralize the poison, and inject it with more compound butter, that's when you give it the quad sear
@@duckheadbobcompound ghee is the trick and you don't torch solids. Especially ripping hot pan sear.
The quality is quality, not just quality but quality Eteubss, butter? Some?!))5373 but quality
Was about to say that.
I really wanna know what the butter upkeep for a steakhouse is
I've worked in fine dining multiple times, have been the head of two kitchens, and gone to culinary school under some awesome chefs that REALLY knew their proteins. Never heard of cooking a steak this way. Honestly just sounds like a great way to make your tables wait for forever
But buddy is gonna claim he’s worked at plenty of restaurants that do 700+ covers a night and this is the way 😂😂 what a joke
Also restaurant steaks don't taste "way better". I much prefer the ones I cook at home.
I grew up in a kitchen. Started dishwashing. Then fryer, flat top, broil, Expo. Now I own my own painting business for about 7-8 yrs. And my girlfriend’s 15 yrs younger than me. I’m lieing. She’s 14 yrs younger. You do the math…. I’m 46 😉 and my 3 yr old son is autistic/fetal alcohol syndrome….. I know I know, his mom wasn’t a great human, idk, she hid the pregnancy, we slept in seperate rooms for almost 4 yrs, had sex 1nce in that 4 yrs. Crazy right, any way, she passed away 5 months ago, I’ve had full custody for almost 9 months. I completely forgot my point. I love a good steak with black pepper I guess.. def rare-mid rare. Peace.
@@glitterboba2318thanks for wasting my time with your made up story
@@OGT4204 I resent that comment, good sir. But what u read is non fiction based on actual events… this concludes my Ted talk…
Me a pescatarian watching this like “ahh this will be useful never but I still wish to know.”
I was literally the master chef in a steakhouse for 96 years and I’ve never met a soul that cooks steak like this
96 years huh?
Remember when UA-cam comments were unique about 15 years ago, pepperidge farm remembers 😂
Let us know when you hit 100yrs. Then you will have some credibility
At 96 you probably only meet souls
@@gowancolley7619hes retired
as a chef who has worked in restaurants i can tell you we do not pull it out an hour early,
we do season before frying then we put in the oven until desired rareness,
rest half the cooking time and then we put back in the pan to just heat the outside layer before serving.
We never even did that lmao they got the steak cooked on the grill
Lol...this is not at all a common method. Let the customers know their steak is getting put into an oven haha
@@Mario-ob8es reverse sear? Nothing wrong with steak in the oven 😕
@@Mario-ob8esthe steak is going in oven after it has been seared. Very common in a professional kitchen.
@@Mario-ob8es🤡🤡
Never in my life have i had a steak at a restaurant better than what i make at home.
Same
Here here😊
Came here to say this
If you eat at crappy restaurants of course your homemade food may be better. These sort of comments make me think you believe applebee's is the hallmark of a "good restaurant steak".
@@taylorthetunafish5737 i have had everything thing from $20 steaks at texas roadhouse to $150 steaks at fancy restaurants. I can still make a better steak at home. I get prime grade steaks from a local farm.
This is cool and all but it's really just proper seasoning, reverse searing, and like you said higher quality meat
I have never once in my life had a better steak in a restaurant than I can cook myself
his steak has burned pepper and crust but is still alive in the middle. its not a steak, its a burn victim...
Right tho??? I never eat steak at restaurants anymore because I know for a fact that I can do a much better job.....
Maybe Longhorn on occasion tho...
@@rcdune7132for not having to do any work but pay the bill, longhorn is where it's at. Best worst steak in town!
@@Vittrichokay so you like eating rubber tires
@@mattschmitt9924 especially with that amazing Parmesan crust on top!!
I promise you no one in a restaurant is pulling a steak out of the cooler an hour before cook time
Even then an hour doesn’t do much in terms of temo change
I did a bartending shift at a steak restaurant, they had a stack of steaks sitting next to the grill with paper towel in between them, kinda gross but means theyre getting any extra moisture off them + they are reaching room temp before cooking. So thats at least one restaurant
@@salmon1329by the time the center is at room temperature, you can throw the steak away because the outside has been in the danger zone for too long
I didnt mean literally room temp just that it wouldnt be fridge temp, but yeah you may be right Im just saying what I saw when I walked past the kitchen
@@bestruintdSeriously, you're gaining zero benefits and just increasing the amount of bacteria on your food. It's stupid and evaporating water is 95%+ of the energy requirement, not warming up your steak.
You're videos are so informative thank you!
Literally no restaurant does this for their steaks
As a cook of 9 years I can confidently agree. I’ve never worked anywhere where we pre prep our steak. They get sliced out of a vacuum sealed bag, seasoned and thrown on the grill or skillet in the Matter of a few seconds. If there’s one thing I’ve learned as a professional eater and a cook, getting food made for you is what makes the experience great. Preparation at restaurants is all about speed. If a ticket exceeds 20 minutes you’re in trouble. You also need to fill out special forms for meat prep if you plan on doing anything fancy like dry age, vacuum sealing it in the kitchen, etc. HACCP. Food regulations in the US is over the top.
@@UmsorrypceNo. Do you really think restaurants have time for this? No!
@@hhicks7ya, but you still fire the steak and then rest it til the pickup, no?
@@hhicks7LOL. That's because you're working at restaurants for poors. There are plenty of restaurants pre prepping , using sous vide, double searing, saltine it and drying it out over night, butter basting, and many other techniques. "I hAvE nEVeR dOnE iT. tHaT mEaNs No OnE dOeS iT. dErRrRrRp."
That’s funny
“Restaurant steak tastes better” your a funny guy 😂
@Simpleluckyness oh ya sorry
You’re gay
That was my first thought
I mean, generally speaking at really high quality steakhouses, they WILL make a better steak. They get really good quality cuts of meat and that’s all they do all day long. It’s their job. Of course they’re better at it.
Can you cook a better steak than Applebees? Yeah of course. That’s why you don’t go to those places and order steak…
Their cooking method isn't what made the steak good though. The grade did. Cut matters too. Anyone can spend 6 hours on UA-cam doing enough research to cook a great steak. Steak houses just taste better because of their grades and the cuts they choose to use.
@@j.g.mcbell9494
Same , steaks are personal , 🥩 I cook it the best (for myself)
I’ve actually almost never thought a restaurant steak was better….
Only really expensive ones at restaurants that know what they’re doing are somewhat better.
Came here to say this too. Only really good steaks I’ve had from restaurants are at places I could only afford before having kids
Yes totally agree with both your comments. The very best steak I’ve ever had was from a restaurant called D’railed. But on average when I get a steak from a restaurant I’m left very disappointed
Steak on the whole is quite boring, it's similar to Edomae style sushi, one and done. Honestly, the exciting stuff is in the vegetables, fruits and herbs.
@@logikgr yes exactly. Streak is great when it’s boring, it’s all ready good it doesn’t need anything. Maybe rougher or tougher cuts could use more work but at that point we’re not talking steaks we’re talking stew meat and the like
I wanna ask, what's that thing that keeps your pan hot?
bro, ive been the ceo of mcdonalds for 37 years and not once has anyone cooked the steaks this way
Cash-register Executive Operator.
Underrated comment
im reading a lot of comments in this voice lol
Mc-Rib Master Chef.
McDonald’s has steaks? I think you’re faking
Oil your pan slightly. Sear. Flip. Add a LOT of butter (lard or tallow works as well, with a bit of a different flavor, but this can be good for allergies) and baste the steak with the butter. Takes me usually ~2 minutes/side for medium rare. Then let sit for 10ish minutes (I use the microwave as a resting place because it holds the heat a bit better) as you deglaze your pan with red wine and reduce that into a sauce. Cut your steak against the grain, and pour the red wine reduction on it.
"If you're ever wondering why restaurant steaks tase better".
They dont.
If they do it’s probably cause you aren’t using enough salt
Ya I legit stop like ordering steak because they all so much worse than what I do at home. Granted I never went to any like fancy steak restaurants so maybe its different there. But general like restaurant its like i do better at home for half the price.
@@RexZShadow The problem with steak houses is they use either very low quality meat or its really expensive. There's never really an in between. So you can buy a USDA prime steak for 20 bucks and cook it and as long as you don't over cook it, you're fine.
You must be going to shitty national brands like outback then. Poor people.
Agreed. Just a couple minutes on each side and I’ve got a delicious steak every time. I don’t even go as fancy as any of these UA-camr chefs, I just sprinkle some 99¢ Walmart Italian Herbs on it (and I use Himalayan pink salt and grind black pepper fresh myself.)
My family can’t resist eating at a steakhouse still, but I massively prefer cooking my own steaks to anything the steakhouses do.
You do some amazing work but..does nuts burn when toasted? Or spices? Or coffee...or bread..the pepper definitely can't be cooked as long as that chunk of meat..it is always a fine line
Its not always duoble or triple seared, but a good chef gives the beef time to rest and theres plenty of ways to achieve this,
from slow cooking methods to simply put it in the warm oven after searing it.
I think the most important factors why restaurants can do better are experience and dedication, supported by good preparation and knowledge.
100%
I like to reverse sear my steaks (or Sous Vide). That way, you can eat them right after searing without having to let it rest.
@@monteporche5552
oh yesss I had sous vide in my mind, its elaborate👌😌
You also can do it without expensive gear by the way
Yeah this is part of that knowledge chefs have.
A: Restaurants do NOT use this method. B: Burnt pepper is absolutely not a myth.
Pro tip (legitimately... work in a restaurant). We don't do a triple sear. We sear for 1 minute on each side on a griddle, then transfer to the grill to finish to temp. The secret is in the seasoning.
I work in a steakhouse in Manhattan as an overnight prep cook. We just pre-seasoned the steaks the night before, wrapped them in plastic wrap & put them in the walk-in cooler. We also had an on sight butcher. The meat came straight from the slaughter house.
@@Undecided0nice! What do you season with?
@@samiglasgow9629I don’t work there anymore, but it was a blend of salt, pepper, thyme, oregano, cayenne, chili powder, & paprika. We also had other steaks that sat in marinade for 24 hours.
@@Undecided0 thanks!
Good steak only needs salt pepper and garlic powder if you know how to cook it
1. Get ribeye
2. Salt
3. Forget it for like 10 min
4. Salt
5. Smoking hot pan then add oil
6. Sear on one side, when almost done, add butter
7. Flip it, add more salt and herbs ( rosemary, salvia, garlic, etc)
8. Keep searing till it’s nice,
9. DON’T BURN THE BUTTER
10. Take it off heat, and let it rest.
11. Depending on how you want it( rare, medium etc. ) give it a minute in the oven and rest for 2 minutes.
12. Keep doing step 11 till you reach the preferred temperature
13. Maldon flake salt and pepper
14. Enjoy with the garlics and herbs you used.
Steakhouses don’t cook from room temp
Steakhouses don’t triple sear
Steakhouses don’t rest steaks for 7 min
Steakhouses don’t salt one hour beforehand
Steakhouses don’t sear in oil
That’s five things Steakhouses never do- ever ever ever ever ever.
There are reasons to rest some meat for 7 minutes, but otherwise you're right.
Ever?😂Speaking in absolutes like never or always is the easiest way to let people know you have no clue. Room temp no. Triple sear no. Rest for 5-10 minutes yes. Salt beforehand yes, it is called a dry brine. Sear in oil yes, then baste with butter. Most use crazy hot broiler drawers or grills. I have a culinary degree and over 20 years of kitchen experience. All you got is ignorance and a keyboard.🤣🙄🤡
That's the reason steakhouses aren't seen as great restaurants... The few steakhouses that are, actually do all the things you said they don't do...
People go to steakhouses for the atmosphere and to be seen, it's something more cultural to Americans than actually going for a good meal. American steakhouses are an american bastardization of what actually an actually good restaurant is. The whole business model of steakhouses are around getting as many people possible to spend loads of money for an average meal.
I mean, it's decent food, but far from being the benchmark of what great food is and far from being perfect steaks...
You can do as good or better with one sear (using butter, like a true gentleman) and an oven set to about 350. 60-90 second sear per side, 4-7 minutes per side in the oven (depending on thickness). Also, if you're not using rosemary and oregano on your steak then you're really missing out.
I can 100% guarantee the restaurant is not letting your steak sit for an hour to reach room temp.
...it ain't that literal...
We also ain't triple searing shit
A good vet would bring that back to life.
Chefs don’t want you to know this one trick!
GORDON RAMSAYS HATE HIM!!
@SenpaiKai9000 as a sous chef "i dont care" you can cook good food for yourself. Also i agree about the burnt pepper. Ive never noticed it to bw a thing
This content creator is disrupting a 30 billion dollar industry
Getting the steak out an hour before is a myth. It being room temp changes nothing. Guga did a video on it
He doesn’t know that I know this hack
I’m so happy to hear someone else say that burning pepper is a myth. Like it does change the flavor for sure, but not in a bad way. Peppercorn crust on steaks is PHENOMENAL.
Not sure what the myth entails. Unlike chili the heat from black pepper will reduce with cooking but the flavors are still there.
Mastered culinary school from Mr Krabs
I don't care what anyone says, this is the best steak recipe on UA-cam, pepper is insanely good under any circumstance and it is the best condiment and no one can argue.
I worked in several kitchens. All steaks would be grill marked and finished in the convection oven. Oh yea in kitchens we aren’t allowed to leave meat out at room temp for 1 hours (food safety and all). It’s cold steak on a hot grill.
Besides food safety, I don’t think that guests would be happy if their stake would take 1.5 hours to make.
that's a solid technique, and how most chefs learn how to do it
“Cooks more evenly”
Bro the inside of that steak just said “MOO”
That steak is not rare, it's freaking legendary.
You must like eating hockey pucks
Med rare is the way to go
thats perfect rare all day. get your eyes checked
Thought you did something with your comment. Way to prove that you have 0 idea what a steak should look like 🤡
Bro I’ve been cooking in restaurants for 6 years and I’ve never seen a restaurant do this 😂😂
Because they don't do this. Nobody does this. Not even him. There are a massive amount of troll cooking channels like this.
you've never seen a steak cooked in multiple stages? (sous vide, reverse sear, etc.?)
@@SenpaiKai9000 Yes, on UA-cam. Cooked for years, family owns a fine dining restaurant. This doesn't happen, reverse sear is king. Broil that bitch, sear it while spooning those sweet, sweet juices onto it. 5 minutes to cook, let it rest and serve.
2" thick 20 ounce ribeye. Salt and pepper and let sit in fridge for 2 hours uncovered then straight from fridge to smoker, 225 F for 35 minutes. Remove, set smoker to 450 F, return once temp is made for 3.5 minutes per side. let rest and serve
1 hour 30 mins waiting around a steak house for it to come out fucking raw.
I spit out my drink when I read this lololol
Go to the shoe store if you wanna eat leather 😂
@@zachawge8576and just go to the farm if u want a mouth full of blood 🤣I get a medium rare but that wasn't no marinade 🥴
Medium rare is so good try it some time
@@ponch0personThat is not blood. If you care then I suggest you look up what it actually is.
The secret is a seasoned flat top grill. Or the fact that restaurant stoves/ flattops/ grills have the ability to reach higher temperatures than at home. Restaurants don’t have the time to triple sear a steak. Shit needs to be sent out fast
triple/double sear would be quicker b/c when you "pick up" the steak, you only have to cook it for 5 minutes or less and you don't have to rest it as long (especially if you have cut the steak for the set).
super high heat the whole time is bad technique
Sounds like an hour and a half ticket time if that’s how your restaurant does it.
Exactly what I thought lol
I never saw this done working in a fanciest restaurants in Canada lol
Gordon Ramsay: “It’s raw!”😂😂
You can still hear it mooing!
😂 I just commented I heard it say OUCH!!❤😂
@@gbhxu 😂
Bro so true I would die from all of the blood intake😂😂😂😂
Once he finished the video. That steak got up and went home.
Thats cooked perfectly. High end steakhouses wont even serve you good steaks cooked over medium. Theyll tell ya to order something else.
😂
😂😂😂
@@nicklazzaro5055they actually cook the steak the way the customer asks or its going back to the kitchen until they get it right. They aren't paying for the meal, I am.
oh thats so cute that you think you own a private establishment..... the entitlement is just wild... i served fine dining for 23 years.... you will not eat anywhere ownership doesnt want you and you seem to think im saying theyd accept your order... they wouldnt even send it to the kitchen, the server would just say order something else off the menu. This is done with lamb dishes as well when someone tries to order it well done. This aint McDonalds and youre confusing ordering off a menu and ordering whatever you want at burger king your way. Chefs arent going to obliterate food and make it taste like s*** just because you request it. Thats their name theyre putting on the line and wont prepare something wrong just because you ask.. and for the record most fine dining restaurants write ALL OVER THEIR MENU "No substitutions or changes to dishes". Theres plenty of other people paying for their food as well.... doesnt mean they have to accept you as a customer or serve you at all for that matter. Thats why bars can choose to not serve you, why casinos can eject you for no reason or restrict your play, and why businesses have the right to choose their clientele. But hey keep telling yourself you own someone elses restaurant because youre paying for food. Do you believe genuinely that because you are paying that a restaurant or business HAS TO take you on as a client? Because thats just not the case. @@nrozie01
I like to take my steak out 3 weeks before I cook it, to make sure it's at room temperature.
it's only stupid if it doesnt work
I started cooking mine frozen and they come out perfect.
@@SenpaiKai9000it doesn’t do anything lmao
Can you combine this with 24 hour dry brine and tell us how it turns out? Scored on both sides, season it with way more salt than seems reasonable, and other seasonings, dry brine for one maybe two days in the fridge. Maybe re-seasoning it with black pepper right before you triple sear it.
This is similar to a traditional Korean steak cooking method. Where you will take the meat and place it on ice then back on the grill, you'll repeat this several times cause you basically can't iver cook ot and it's much more tender then if it was just cooked once.
“ sir how was your steak?”
“ AMAZING! We had a splendid conversation “
It wasn't raw
Copied
HELP IM CHOKING THESE COMMENTS
@@TheCommentCreatorit wasn't raw but it was rare for sure. Not mid rare either.
@@memegod2121 no shit Sherlock
As a chef. We sear the steaks and let them rest in a 40 degrees casket which will keep it warm enough without rising the inside temperture. On order we put it into the oven for 5/10 minutes depending on how thick the stake is and then sear it again for the final crust. Little 5-10 minutes rest and its perfect always. Tender juicy flavourfull with a nice crust🙂
Don't misrepresent real chefs with your pre seared steaks. Ain't never happening in a good kitchen.
Coming from Argentina, known for its meat and way of cooking meat, we would never cook it like that. You don't cook the meat in oil. To cook beef you use something like an iron skillet with drainage for the fat and liquids. You wait until it's very hot and you use the beef's own fat to grease the skillet. Then you seal it on both sides and turn the heat down and cook it very slowly. The thing people don't understand about how we cook meat here and how tasty it is, is that we cook it very slowly. It's the same for BBQ and we don't use direct flame. We cook it over hot coal.
I’ve never been to a restaurant and thought, man they did a better job than I can.
I feel you. That just means we can cook damn it 😎🤘
That’s delusion
Or you can only afford Applebees lmao
For me I wouldn't say never but most of the time yeah I'm not crazy impressed with restaurant cooking quality especially in regards to steaks.
Go to a steakhouse I pay $50 for a steak and they literally gave me 2 beans and some potoato pureee it wasnt even that good, they are rushing it while at home you xan do whatever you want with it
After midnight my feed turns from space, gyms, and memes to foods...FUCK
Ideea: stakes cooks more evenly and get a better sear.
The stake: uncooked in the middle, burnt outside 😂
I was a Sous Chef/Garde Manager in a small fine dining establishment for several years and never once have I seen someone cook their steak this way.
I cannot even begin to imagine the nightmare it would be to insure tickets come up together.
correct me if I’m wrong but i always thought you should season with little pepper to let the steak speak for itself
Steaks are always notorious for coming out wrong in restaurants. Even in decently high end places ive gotten well done steaks when ive asked for medium. No amount of searing will fix that
medium? well, you got what you asked for....ruined steak. the cook just out did themselves! LMAO
They also likely use MSG and an excessive amount of butter. 9 minutes should do the trick tho
For steak they probably wouldn’t use MSG.
the chinese french secret
@@SenpaiKai9000in the words of Uncle Roger, it does indeed make shit good
@@namingisdifficult408eh depends on the restaurant. Some of them near me use Butter It! On all their dishes. It’s a travesty
Not a single restaurant will triple sear any meat. They actually know how to cook.
Bro has brought a whole mob of cooks into his comment section lol
Cause nothing is as easy as cooking a steak so naturally there is a *ton* of steak cooks out there.
"Pull out steak at least 1 hour before you cook it."--
So the REAL secret to restaurant steaks is the employee that can see steak orders into the future.
We just pulled the whole rib loin and cut to order.
They dont pull froze steaks to grill, its always prepped up for thaw. so they have it in cooler or a nearby refrigerator for use more often than not.
Someone please show this kid how to cook a steak
Yeah, that's what I'm screaming. If a steak tastes better at a restaurant, I don't know where to begin.
Bro cooked his steak three times and still managed to serve it raw
Go eat your tree bark 💀
ok try this, room temp, salt, sear hot pan for a few min till brown and how u like it, let it rest for around 7 minutes with tin foil over the top, it acts like the oven stage with the heat from the steak cooking through softly during the rest stage. its the way in a pan
Guga has entered the chat
Also, people tend to under-salt their steaks. Anddd, they probably aren't using the magical white powder 😌
Seasoning salt?
MSG!! Fuiyoh
@@Ink30msg
Instructions unclear, fed my family cocaine ribeye.
Seasoning is a personal preference
Guarantee a restaurant is not going to waste time cooking a steak for 14 mins
As a professional chef, please don’t listen to food influencers. This would be great at home but this guy clearly hasn’t worked in a restaurant before, I do like your videos still so no hate.
“Steak cooks more evenly”
Proceeds to eat a seared raw steak
I know, right?
I mean it was more rare but meh
@@benpoirier181 rare=raw
@@hunterbybee5617 Raw would be bleu(looks actually purple in the middle and has a lukewarm center), his is more medium rare, bet if he were to put a probe in that steak it'd read 55C internal...
@@nogoodname8133 sftu I didn’t need your fact it was a fucking joke
I dont think restaurants can leave steak out for an hour dude.
let alone triple resting.
Yeah the grannies get sugar issues and the kids start to get loud waiting that long. Paying for pretentious nonsense is not meant for 99% of us.
If a food inspector came in while they had a bunch of steaks just sitting there coming up to room temperature, that place would be getting shut down in a hurry.
Setting a steak out for 30 minutes to an hour for room temp is a myth too. It would take hours for it to actually hit room temp.
Good to see people are more aware of this, slowly but surely.
I season mine overnight and let it rest at least 3 hours out the fridge before I cook it!! Perfection every time!!!
It takes the chill out of it, at a minimum, but it depends on the size and thickness of the steak, bone in or not, etc. Over an hour is not recommended by professionals because it would violate food safety protocols.
i think people initially started saying 10 minutes, which would do almost nothing but an hour makes a pretty massive difference for grocery store steaks
@@SenpaiKai9000 would be a cool video to cook one each way and compare
This is not what restaurants do. They don’t pull the steak out before to let it come to room temperature and they certainly don’t spend so much time cooking it or your food would take way way longer to come out than it does. Average ticket time would be 45 mins if you did this for every order.
Or like the restaurants, just sous vide a huge batch of steaks and sear as necessary
most restaurants have moves away from sous viding steak, it's too easy to cook it normally so it's not worth trying to finesse it
@@SenpaiKai9000do you mean isnt better sous viding 24hrs and then getting a good crust ? Pd: Its a real question I wanna learn better ways I just sous vide any beef %100
@@avendanno sous vide is good but in a restaurant setting, it takes time to bag and seal all of those steaks
Sous vide is really excellent in a restaurant, but mostly for the garnish section.
@SenpaiKai9000 sous vide is great if you have an exact number, like a banquet/set menu. I used to work at a heliski lodge and it was awesome but as an alarm Carter menu, sous vide is a bit of a waste
Is nobody gonna mention how his pan is connected to his stove via bluetooth
Yeah what gives how?
@@ski77zmagnets?
He pulled the pan off of the stove for the shot.
@@MrBochawa [mind_blown_gif] lmao
On every video about a steak on youtube there is a war about how much it should be cooked in the comments, PEOPLE CAN LIKE IT THE WAY THEY WANT, thats why the restaurant lets you pick how much they cook it, personally i like it red and bloody for the most taste, before saying its raw, TRY IT, same the other way round, for me any steak above rare is a shoe but thats MY PREFERANCE and doasnt mean people who like it like that are wrong, STOP FIGHTING.
I've tried medium rare and didn't like it, I'm allowed to say it's raw now
Steak videos attract so much unnecessary anger and outrage it’s hilarious.
It’s god damn food. I can agree that this steak is a bit too raw but I don’t need to call people dumb or stupid.
I agree with others here i have been serving for 12 years and never one time seen something like this. Letting the steak come up to room temp is a HUGE part of getting it right though, but again never one time have a seen a resaurant do that, neither do 98 percent of them let the steak rest after cooking(about 10 mins is enough) Its probably because at the VERY LEAST the person cooking your steak has cooked probably hundreds maybe 1000,s or more steaks using commercial grade equipment and its been seasoned with the right seasoning. Not to mention a steak a restaurant receives is a super consistent product where you may not be the best at picking out your own steaks. Advice to anyone here who cares. Take a sheet of paper or your phones notepad and track exactly what you did start to finish and track the result after and when you are eating it. Next time tweak what you have to do to make it more enjoyable. Last few times i have tracked cut of meat, certification (choice, prime) the thickness of the steak, the heat setting for the pan, the time cooked on each side, the amount of non stick used (oil, butter, etc) the internal temp when i pulled it, the temp after it rested 8 mins or so, the color and level of crusting on the outside, the overall doneness while eating (med, medium well, etc) and the overall flavor. Just for reference. You do that a handful of times and you will have EXACTLY everything you want from your steak and will enjoy it even MORE than a restaurant steak that costs alot more