The Best Steak You'll Ever Make (Restaurant-Quality) | Epicurious 101

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  • Опубліковано 1 лис 2024

КОМЕНТАРІ • 442

  • @versatilians
    @versatilians Місяць тому +51

    I've been a chef for 20 years but I still love to watch these kind of "101" videos, to see how different chefs break down the basics of cooking. One of my many joys of cooking over the years, is teaching novice chefs, the basics. Training line-cooks and such. I used to be a music instructor. So, teaching (apparently) is in my blood. This was a beautiful demonstration. Now, I'm really craving some steak!! :D

  • @hfbdbsijenbd
    @hfbdbsijenbd Місяць тому +347

    Putting it in the fridge overnight between seasoning and cooking does a world of difference.

    • @algini12
      @algini12 Місяць тому +6

      Jean Pierre does it similarly. Puts it on a rack, coated with salt, then brushes most of it off the next day out of the fridge. I don't see a world of difference, but it is slightly better, to my taste.

    • @mikehsu9563
      @mikehsu9563 Місяць тому +31

      this method is called dry brining, and it works wonders anywhere between 1-3 days depending on the thickness of the steak!

    • @Mr16bit
      @Mr16bit Місяць тому +7

      This is a great tip for cheaper thinner steaks. You can get the thick expensive steak crust on the cheaper cut without over cooking it. Also a butane torch helps to get the crust if you are cooked and don't have enough crust.

    • @juliastraus4273
      @juliastraus4273 Місяць тому +5

      It helps if you bring the meat to room temp.
      Applebee's wet brines their steaks! Changes the texture of the meat.🤢

    • @urmonatorgaming
      @urmonatorgaming Місяць тому +13

      @@juliastraus4273 I doubt Applebee's does that. They probably just thaw them and throw them in a drawer.

  • @DCYote1
    @DCYote1 Місяць тому +54

    I've always wrapped my steak in aluminum foil to rest and have always been disappointed because it seemed like no matter what method (Reverse sear, sear/bake, etc) I used the meat always seemed tough. Thank you Chef Frank for illuminating that my steaks are basically getting steamed with that method! I used a wire rack and I got almost restaurant quality

  • @markbays6988
    @markbays6988 Місяць тому +87

    says at 07:23 "without further ado, let's slice our steak" followed by a bit of further ado.

  • @Showmetheevidence-
    @Showmetheevidence- Місяць тому +42

    I'm always amazed at how much salt chef's put on everything...
    I'm not doubting Chef here, but it's a lot more than I usually use!!

    • @abcdefghij337
      @abcdefghij337 Місяць тому

      That’s why people should be really sparing when adding salt to stuff. It’s likely got more than enough salt already.

    • @porkchopproductions0314
      @porkchopproductions0314 Місяць тому +19

      They also use bigger salt crystals so it's actually an equal amount or less than what you'd normally put on it

    • @kevinuspsa9353
      @kevinuspsa9353 Місяць тому +32

      Anthony Bourdain said in one of his interviews that to get the “restaurant taste” we need to use more butter and salt than we would normally be comfortable with. He went on to say that if you had a full meal in a traditional French restaurant you probably will have eaten almost an entire stick of butter before you leave!

    • @stephenm8725
      @stephenm8725 Місяць тому +2

      well, salt brings out the flavor and you'll want to use more to bring more life into what you are eating

    • @paulspitz1949
      @paulspitz1949 Місяць тому

      I wonder if they dump an entire cup of salt on everything so that you can see it on the video

  • @melissamelissa7300
    @melissamelissa7300 Місяць тому +16

    Epicurious is literally giving us expensive Culinary courses for free UA-cam. Thanks, Epicurious and Frank Proto!

    • @alonzomartii
      @alonzomartii 18 днів тому

      Not free. You're paying with your time. Time is money and valuable, you can eat money but never earn time.

  • @TOAAWASHERE
    @TOAAWASHERE Місяць тому +8

    FRANKKKKKKK I've been waiting for this one thank you dude you leveled my cooking up for so many years now. Thank you my guy 😊

  • @FourT6and22
    @FourT6and22 Місяць тому +27

    I like a pepper medley, adds more than just black pepper alone. And instead of vegetable oil, I use wagyu tallow.

  • @ryanlhobson13
    @ryanlhobson13 Місяць тому +640

    Anybody else house turn into a smoker when cooking steak?

    • @erdene2476
      @erdene2476 Місяць тому +19

      turn the heat down a bit! (I do 7/9 for steaks)

    • @JMFYT92
      @JMFYT92 Місяць тому +57

      I can hear my smoke alarm beeping already lol

    • @Lifo9
      @Lifo9 Місяць тому +14

      Ipen the window and put that oven hood on blast lol

    • @MichelleD1010
      @MichelleD1010 Місяць тому +8

      Nothing is burning but yea I need the exhaust and a big window fan facing outward to pull the smoke out

    • @surfingonmars8979
      @surfingonmars8979 Місяць тому +3

      No

  • @russh6414
    @russh6414 Місяць тому +48

    You had me at butter and garlic! Frank's Instructional videos never disappoint!

  • @LenaAlmgren
    @LenaAlmgren 12 днів тому

    This chef is awesome, he has a video about pancakes and how to make your own butter milk with sweet milk…. Best pancakes I’ve ever made. Respect for this chef.

  • @natmorse-noland9133
    @natmorse-noland9133 Місяць тому +3

    Great tips! My current method is pretty similar to this but I'll definitely incorporate the wire rack when letting the steak rest going forward.

  • @billburbank4314
    @billburbank4314 Місяць тому +6

    Yum. Yes dry brine works wonders....but for general population, prob not gonna go that route, get steak, cook steak, eat steak...lol. 24 hr brine for quality 1.5-2" steak for me.

  • @terryrutherford2114
    @terryrutherford2114 26 днів тому

    What I learned. I've seen most of these techniques before but I never knew to let it rest on a rack so it does not steam. I always tented it in foil on a plate. Thanks for the tip and the video!

  • @jgg02
    @jgg02 Місяць тому +1

    Thank you mr Proto, I enjoy your clips very much.

  • @FaceT00
    @FaceT00 Місяць тому +37

    Salt, pepper and hot pan. Thats it.

    • @blairhoughton7918
      @blairhoughton7918 Місяць тому

      Salt, crushed coriander seed, garlic powder, onion powder. If you really need pepper after tasting that, grinding it at the table is 100x better than burning it in the pan anyway.

    • @BabyMakR
      @BabyMakR Місяць тому +7

      @@blairhoughton7918 Are you making Biltong?

    • @blairhoughton7918
      @blairhoughton7918 Місяць тому

      @@BabyMakR If that's biltong, and it comes in 300-500 gram pieces, then yes.

    • @daveyjones7391
      @daveyjones7391 Місяць тому

      I love Biltong! 🇿🇦

    • @Kknzz
      @Kknzz Місяць тому +1

      Garlic, butter, and thyme to baste. That’s it

  • @bluemoon4921
    @bluemoon4921 Місяць тому +14

    That looked perfect! Thx😋

  • @BobbyDigMOB
    @BobbyDigMOB 2 дні тому

    Can you reverse sear one as well? I like reverse searing for the ease of execution.

  • @zaqston36
    @zaqston36 Місяць тому +19

    Frank Proto is an amazing chef and his steak looks amazing, that being said I don't understand how he doesn't dry brine his steaks for at least an hour. I'm sure there is a great counter argument but when I do it, my steaks are juicy, tender and delicious. Importantly somehow they're never overly salty either.

    • @tburgess3426
      @tburgess3426 Місяць тому +7

      This is something I see with a lot of pro chefs is they cook steak this way down to a T. Little pepper, no brining, only flip steak once, etc. There's a lot of tricks that you can do to make a better steak than this, but it seems like chefs like to settle for this B level steak.

    • @corpsie-diytools38
      @corpsie-diytools38 Місяць тому +1

      He explained in the video why he doesn't dry brine

  • @another816
    @another816 Місяць тому +1

    Thanks for the tips about cutting boards and knives on juice flow

  • @alateralus88
    @alateralus88 Місяць тому

    This so truly the best cooking channel and people

  • @treehuggingbuddhist
    @treehuggingbuddhist Місяць тому +8

    The minute he said “Frank style” I knew butter was involved! 😋 ❤😂

    • @BabyMakR
      @BabyMakR Місяць тому +2

      And Salt.

    • @bruceh9780
      @bruceh9780 Місяць тому +1

      @@BabyMakR sooooooo much salt

  • @_Toxicity
    @_Toxicity Місяць тому +26

    Me: Oh, hey! I just bought a steak, and its a NY strip steak! I'll watch this video to learn how to cook it!
    Frank: Don't use the meat off the shelf in the shrink wrap.
    Me: * hangs head *

  • @Gen_Troll
    @Gen_Troll Місяць тому +4

    That is not a slicing knive. Thats Santoku knive which is a three purpose knives. And yes those gruves in blade of the knive are for not any food sticking to it, but this is mainly for when you shop denser foods like vegetables (Potatios, Carrots...) these will stick do to the moisture and texture. Cooked steak will never really stick to it. I think this info might me a little missleading. But great seare on the steak. Way to go

  • @caraeuler2927
    @caraeuler2927 Місяць тому

    I am saving this video. Thank you so much for the steak education!

  • @michaelt8682
    @michaelt8682 Місяць тому +1

    dump a bunch of cream in with the butter after the steak has finished along with loads of pepper and youve got yourself a cheats peppercorn sauce

  • @2112Metal
    @2112Metal Місяць тому +1

    Frank, please upload more videos on Proto cooks

  • @raedaljlaoud9340
    @raedaljlaoud9340 Місяць тому +13

    that crust bro... damn...i wish i had that steak ;-;

  • @adog7787
    @adog7787 Місяць тому

    If anyone is wondering he meant by table salt being too salty it’s that too much salt gets on the steak with smaller grind

  • @push3kpro
    @push3kpro Місяць тому +33

    Ok, now i'm waiting for Guga review that video. I think that he will like it.

    • @cylaisawesome
      @cylaisawesome Місяць тому +2

      Do his method, then a Guga method, then do a blind taste test with friends.

    • @cyclone0181
      @cyclone0181 Місяць тому +6

      @@cylaisawesomegugas method is the same. He likes to charcoal cook it in the grill but when he does it inside it’s the same

    • @BabyMakR
      @BabyMakR Місяць тому +1

      @GugaFoods would you care to have a look?

    • @thatonecommunist
      @thatonecommunist Місяць тому +2

      @@cyclone0181 Except he dry brines it, which does, according to my side-by-side tests, makes a HUGE difference, it's pretty well established that the dry brine is the way to go these days.

    • @cyclone0181
      @cyclone0181 Місяць тому

      @@thatonecommunist yeah but if your cooking for the day and didn’t pre plan your not going to dry brine it for a hr. It barely does anything

  • @_Toxicity
    @_Toxicity Місяць тому +1

    I like rosemary and garlic on mine with salt. I also notice I tend to get the pan way, way too hot. Going to pay super attention to that going forward. Thanks for all the other steak tips (pun) too, Frank!

    • @rumpledsteelskin1590
      @rumpledsteelskin1590 3 дні тому

      Rosemary on steak taste like perfumed soap. Applebee's did that to my steak once, I couldn't eat it.

  • @richardrekowski2488
    @richardrekowski2488 Місяць тому

    Well done Lee! I enjoyed your 10 tips!

  • @pibble3962
    @pibble3962 Місяць тому +1

    Thank you!

  • @aaronboor2818
    @aaronboor2818 Місяць тому +1

    OMG, im hungry now.

  • @cbarocio729
    @cbarocio729 Місяць тому +1

    ABOUT TIME! I was looking for this 2 weeks ago but it wasn’t made yet :(

  • @MReginaldGoldstein77
    @MReginaldGoldstein77 Місяць тому

    The only sauce you need is in the pan already. Serve the steak over rice and dump the steaky garlicy butter on top, then add your herbs to garnish. Perfection.

  • @GrahamOrm
    @GrahamOrm Місяць тому

    Superb thanks Frank. What effect does such a large quantity of salt have? Why so much?

  • @TheQuancy
    @TheQuancy 5 днів тому

    can you do one of the affordable cheap steaks?

  • @JohnA000
    @JohnA000 27 днів тому

    I am making the best steak I will ever make tonight. It is homade-quality, which is even better than restaurant quality.

  • @crunkycrunker
    @crunkycrunker Місяць тому +1

    How do you recommend doing this for 4 steaks at once?

  • @azviking139
    @azviking139 Місяць тому +1

    The only thing I would change here is stainless steel pan. I cooked two steaks at the same time recently and the sear was so much better

    • @rumpledsteelskin1590
      @rumpledsteelskin1590 3 дні тому

      Your black cast iron pot was too thick and you didn't wait long enough for it to get hot.

  • @thehitchhikingchef
    @thehitchhikingchef Місяць тому +1

    using thyme instead of rosemary is wild stuff

  • @neeharathalye777
    @neeharathalye777 2 дні тому

    Great video

  • @LILJROD90
    @LILJROD90 20 днів тому

    They regularly have this size steak (prime grade) at Costco.

  • @mickster1780
    @mickster1780 Місяць тому

    looks great. add a few nicely grilled shrimps and you're golden 😎

  • @yazars
    @yazars Місяць тому

    It's stress free to sous vide to get the perfect internal temperature and can quickly brown for maillard to finish

  • @LVPictures
    @LVPictures Місяць тому

    I always has this question. If you look at the amount of salt on the steak during preparation compare to the time when Frank is putting it in the among on the surface is drastically different. Do you have to brush the salt away?
    I always lightly salt my steak, if I salt the amount Frank salted it, the steak will make my hair stand... pretty inedible.

  • @CaGiBa00
    @CaGiBa00 Місяць тому +15

    For me its too cooked but still pretty cool steak, Frank

    • @carolynwilson7806
      @carolynwilson7806 Місяць тому +1

      I agree. I like a red, cool center.

    • @udcnation
      @udcnation Місяць тому +7

      That'a a medium steak at best, looks almost a medium-well to my eyes

    • @tattoomesam
      @tattoomesam Місяць тому

      @@udcnationI agree medium well

  • @denisehuckaby418
    @denisehuckaby418 10 днів тому

    Oh my goodness!!!! Yum!!!

  • @drewsmagicallegacy
    @drewsmagicallegacy 21 день тому

    Great video! My only gripe is you patted down the streak with a paper towel AFTER you seasoned it.

  • @paulbrandtpxb
    @paulbrandtpxb Місяць тому +17

    Iam a vegetarian. But if if Frank cook something, i will watch it

  • @spx2327
    @spx2327 Місяць тому +3

    That looks delicious Frank!

  • @rakdance
    @rakdance Місяць тому

    How would you cook a kosher steak, without any butter or dairy products?

  • @gideonpaulalcaide
    @gideonpaulalcaide Місяць тому +1

    table sat is ok…. as long as you know how much you should use

  • @fahmi_simin
    @fahmi_simin Місяць тому +1

    @ProtoCookswithChefFrank
    Always the best ❤😂

  • @KrisHTX
    @KrisHTX Місяць тому +2

    Use ghee instead of vegetable oil

  • @kaila808
    @kaila808 Місяць тому

    Yummy but I’ll skip the veggie oil and substitute it with tallow or ghee 😋

  • @TheMainMan123
    @TheMainMan123 Місяць тому

    I respectfully disagree with seasoning it in this way as salt will draw moisture out of the steak. The key in my opinion is put olive oil on both sides of the steak followed then by seasoning and it won’t draw the moisture out or burn if heat is too high.

  • @robertjason6885
    @robertjason6885 Місяць тому

    Excellent!

  • @naomibryan1443
    @naomibryan1443 Місяць тому

    would you use this same method to cook top sirloin?

  • @misterecorporation8818
    @misterecorporation8818 Місяць тому

    Sir I hope i get noticed. If I am cooking with like more than one steak, what do you recommend to do with the butter and garlic you already added in the pan?

  • @ivanvillarruz8412
    @ivanvillarruz8412 Місяць тому

    I've tried table salt to season steak before since it was what I had available. I'm addicted to salty food so it was fine for me (the steak based in salted butter). But for the rest of my friends who ate the steak, I only heard complaints about the saltiness lol.

  • @cantrait7311
    @cantrait7311 Місяць тому

    Totally agree taste the meat not the rub

  • @4biz
    @4biz Місяць тому

    beatiful

  • @aaxxa
    @aaxxa 14 днів тому +3

    if you want real stakes got to Guga

  • @marcob5549
    @marcob5549 Місяць тому

    Now I'm hungry

  • @kujmous
    @kujmous Місяць тому

    So hungry now

  • @AbangSyahri-g4s
    @AbangSyahri-g4s 8 днів тому

    You are great :)

  • @ggarzagarcia
    @ggarzagarcia Місяць тому +1

    Guga is looking at you, Frank 👀

  • @JohnDoe-xr5is
    @JohnDoe-xr5is Місяць тому

    I had a salad for dinner....guess what I'm craving now?

    • @adog7787
      @adog7787 Місяць тому

      Processed salad?

  • @jordanc3696
    @jordanc3696 Місяць тому +5

    vegy oil in 2024?!?!

  • @jeffb.4800
    @jeffb.4800 Місяць тому +2

    You should get rid of the moisture BEFORE seasoning. When you patted it with a paper towel you removed a lot of seasoning.

    • @stumpmason24
      @stumpmason24 Місяць тому +1

      yes..but adding the salt to it draws moisture out.

  • @mohr4less
    @mohr4less Місяць тому

    Browning doesn’t occur until almost 300 degrees.
    Butter “boils” at about the same as water does it not? (Even with the oils in it)
    How would that basting aid in browning?

  • @alex99398
    @alex99398 Місяць тому

    Well done. While it came out a perfect medium rare, would have been nice if you had aimed for medium rare to begin (130~140), instead of a goal for medium at 145 degrees... Do most people aim for medium? I would hope that as a chef, you can appreciate the texture of medium rare > medium and suggest this...

    • @raideurng2508
      @raideurng2508 Місяць тому +1

      That's purely subjective. Some people like bloody steak, some don't.

  • @Pooja_Dubey
    @Pooja_Dubey Місяць тому +2

    Frank 🎉

  • @GadgetsGearCoffee
    @GadgetsGearCoffee Місяць тому

    SS VS CAST Iron, the diff is how hot you heat the pan but what's the diff between the heat for which pan?

  • @RedDuke42
    @RedDuke42 Місяць тому

    Question: If you salt your steak and let it rest, doesn't the salt penetrate into the inside part of the meat by osmosis? Frank said it stays on the outside.

    • @m373x
      @m373x Місяць тому

      It does. There are several inaccuracies in the video and this is one of them.

  • @kingdomdynastysabreehenry4929
    @kingdomdynastysabreehenry4929 Місяць тому

    Wow he is using simple techniques to cook food I thought required intense preperation

  • @forteandblues
    @forteandblues Місяць тому

    Great steak chef!

  • @inaf1079
    @inaf1079 Місяць тому

    For some reason, the only steak I can chew is a filet. So tasty 🤤

    • @adog7787
      @adog7787 Місяць тому

      You need a properly cooked Strip, Ribeye Cap or the Queen. All are 100x more flavor than fillet.

  • @DanWebster-e7o
    @DanWebster-e7o Місяць тому +5

    Great looking steak. One big suggestion is to throw away all the vegetable oils in your kitchen. As a former chef and restaurant owner i am sad to say that during my 35 years in business i used all kinds of processed seed oils. Please do your own research on this. Seed oils are the main culprit for obesity and type 2 diabetes in this country. Not to mention chronic inflamation and heart disease.These oils are used in almost all processed foods, not just for frying a steak. If more great chefs like yourself mention this in their videos that would be a tremendous service to your viewers.

  • @stacyhackney6100
    @stacyhackney6100 Місяць тому

    Thx u

  • @samawi9992
    @samawi9992 Місяць тому +8

    I'm a simple girl. I see a video of Frank Proto and I click it.

  • @PotatoMC1
    @PotatoMC1 Місяць тому +3

    This is not the tomato video I was expecting

  • @longcatism
    @longcatism Місяць тому

    Every time I try to do this my fire alarm goes off

  • @KingRockets
    @KingRockets Місяць тому

    What's the best oil to use?

  • @The_Argent
    @The_Argent Місяць тому

    gotta get that overnight dry brine!

  • @jinniu
    @jinniu Місяць тому +2

    I just ate steak, and this made me hungry for steak.

  • @guyfromfornite
    @guyfromfornite Місяць тому

    Why dont we have the usual food scientists on the channel to add on to what the chef is saying or give the chemistry/physics behind it in episodes like these?

  • @DerekCalunsag
    @DerekCalunsag Місяць тому

    I didn't know Will Sasso is also a Chef 😂

  • @meirparnes
    @meirparnes 24 дні тому +3

    140 is overcooked

  • @LilyWillow22
    @LilyWillow22 Місяць тому

    I like to cook steak with wagyu tallow and butter melted together 🕺

  • @Wububub
    @Wububub Місяць тому

    The middle definitely doesn't remain unseasoned. Frank doesn't know what he's talking about. Osmosis pulls the salt inside the steak and pulls the moisture out, enhancing the flavor and ensuring a better maillard reaction on the surface due to excess moisture being removed

  • @chadstewart9056
    @chadstewart9056 Місяць тому +3

    I would love to see Chef Proto make a red wine reduction for a steak... especially a Fillet Mignon.

    • @itsgoingtobeok-justbreathe4808
      @itsgoingtobeok-justbreathe4808 Місяць тому +1

      he just said he likes to keep it simple and let the flavor of the meat come through. Chef Frank is about simple, straight forward food and flavors, expertly crafted, not 1980s fancy wine reduction sauces.

  • @slimkdnvr
    @slimkdnvr Місяць тому

    I throw my steak in a pizza oven for 30 seconds, then yell at it, then apologize to it. Nice crust and tender.

  • @guardiangregory
    @guardiangregory Місяць тому

    Perfect steak temp

  • @joerandom1175
    @joerandom1175 Місяць тому

    Sous vide is the way to make the best steak ever.

  • @j3r3miasmg
    @j3r3miasmg Місяць тому

    06:24 - Is this camera new?
    05:29 - "It's a stake, not a baloon!"

  • @bryred9299
    @bryred9299 Місяць тому +4

    "I wanna taste the steak" proceeds to dump salt on, butter, garlic, thyme

  • @Zipfei_Kloatscher
    @Zipfei_Kloatscher Місяць тому +6

    That's a beautiful steak. 😀👍🏼🥩