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
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.
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.
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
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!
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!
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.
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.
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 *
Love this, thank you, explains the science behind everything. Only thing I add for me is more pepper in the seasoning, this helps with giving a little pinch of spice in the crust which i like (personal preference).
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.
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.
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.
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.
It's very odd to me that he's suggesting cooking to an internal temp of 140 and then resting it to 145 to get a medium steak, and then ends up with medium rare... medium rare is like 130f, medium 135. Cooking to 140 and resting to 145 will get you medium well or worse.
There's no way that steak, after 4 min per side, was reading 100 internal. Or even that he says it's 145 and then cuts it and it looks medium rare at best on the inside.
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!
@@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.
Resting while important also cools the steak down so by the time it’s served it’s not hot. So if my goal temp is 140 I’ll take it off at 135, let it rest 5 min then back in the pan for about a min to make sure it’s hot. I guess the ideal resting procedure would be using a heat lamp to keep it and hot but who has one of those?😊
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...
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.
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.
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.
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.
Just so you are aware: If they touch the food with their bare hands on camera, you can be sure they're touching it the same way before it goes on your plate...
I have no idea why someone would endeavor to only achieve a "Restaurant-Quality" steak. I have been cooking, and grilling, steaks for 50 years and no restaurant can touch one of of my prime ribeyes. You can do better than "Restaurant-Quality" folks, and it doesn't take much.
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.
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
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.
This "professional chef" isn't saying or doing anything special in this video. And in fact, there's a lot to say about this video that can be debated and/or improved upon by people who DO know what they are talking about.
@@jasonbower7763 the point of this video is not to improve upon it - it is 101, using very simple ingredients and techniques to learnt he basics, get comfortable with the dish and and maybe implement more advanced techniques later.
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
Putting it in the fridge overnight between seasoning and cooking does a world of difference.
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.
this method is called dry brining, and it works wonders anywhere between 1-3 days depending on the thickness of the steak!
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.
It helps if you bring the meat to room temp.
Applebee's wet brines their steaks! Changes the texture of the meat.🤢
@@juliastraus4273 I doubt Applebee's does that. They probably just thaw them and throw them in a drawer.
says at 07:23 "without further ado, let's slice our steak" followed by a bit of further ado.
haha
😂
technically every use of the phrase is kinda paradoxical
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
👍👍👍
Epicurious is literally giving us expensive Culinary courses for free UA-cam. Thanks, Epicurious and Frank Proto!
Not free. You're paying with your time. Time is money and valuable, you can eat money but never earn time.
@@alonzomartii🤓
Anybody else house turn into a smoker when cooking steak?
turn the heat down a bit! (I do 7/9 for steaks)
I can hear my smoke alarm beeping already lol
Ipen the window and put that oven hood on blast lol
Nothing is burning but yea I need the exhaust and a big window fan facing outward to pull the smoke out
No
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!!
That’s why people should be really sparing when adding salt to stuff. It’s likely got more than enough salt already.
They also use bigger salt crystals so it's actually an equal amount or less than what you'd normally put on it
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!
well, salt brings out the flavor and you'll want to use more to bring more life into what you are eating
I wonder if they dump an entire cup of salt on everything so that you can see it on the video
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!
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 😊
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.
I like a pepper medley, adds more than just black pepper alone. And instead of vegetable oil, I use wagyu tallow.
McCormick pepper medley?
You had me at butter and garlic! Frank's Instructional videos never disappoint!
Prefaced by "I spent the money on the meat, I wanna taste the steak."
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.
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 *
Love this, thank you, explains the science behind everything. Only thing I add for me is more pepper in the seasoning, this helps with giving a little pinch of spice in the crust which i like (personal preference).
That looked perfect! Thx😋
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.
Epicurious, the channel that Frank built.
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.
Thank you mr Proto, I enjoy your clips very much.
Salt, pepper and hot pan. Thats it.
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.
@@blairhoughton7918 Are you making Biltong?
@@BabyMakR If that's biltong, and it comes in 300-500 gram pieces, then yes.
I love Biltong! 🇿🇦
Garlic, butter, and thyme to baste. That’s it
Ive learned alot in his videos that i never knew. Marinating steak that i will panfry tomorrow.....
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.
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.
He explained in the video why he doesn't dry brine
The minute he said “Frank style” I knew butter was involved! 😋 ❤😂
And Salt.
@@BabyMakR sooooooo much salt
It's very odd to me that he's suggesting cooking to an internal temp of 140 and then resting it to 145 to get a medium steak, and then ends up with medium rare... medium rare is like 130f, medium 135. Cooking to 140 and resting to 145 will get you medium well or worse.
Have a feeling that he meant cooking to 120F.
There's no way that steak, after 4 min per side, was reading 100 internal. Or even that he says it's 145 and then cuts it and it looks medium rare at best on the inside.
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!
Rosemary on steak taste like perfumed soap. Applebee's did that to my steak once, I couldn't eat it.
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
Excellent presentation!
Ok, now i'm waiting for Guga review that video. I think that he will like it.
Do his method, then a Guga method, then do a blind taste test with friends.
@@cylaisawesomegugas method is the same. He likes to charcoal cook it in the grill but when he does it inside it’s the same
@GugaFoods would you care to have a look?
@@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.
@@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
What type of oil do you recommend? I know you said vegetable oil but anything specific?
Resting while important also cools the steak down so by the time it’s served it’s not hot. So if my goal temp is 140 I’ll take it off at 135, let it rest 5 min then back in the pan for about a min to make sure it’s hot. I guess the ideal resting procedure would be using a heat lamp to keep it and hot but who has one of those?😊
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...
That's purely subjective. Some people like bloody steak, some don't.
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
Why is that a problem? So table salt are finer in grind and stick to the meat more, wouldn't you use less salt in that case?
Frank, please upload more videos on Proto cooks
Use ghee instead of vegetable oil
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.
I am saving this video. Thank you so much for the steak education!
that crust bro... damn...i wish i had that steak ;-;
Thanks for the tips about cutting boards and knives on juice flow
This so truly the best cooking channel and people
Well done Lee! I enjoyed your 10 tips!
I am making the best steak I will ever make tonight. It is homade-quality, which is even better than restaurant quality.
using thyme instead of rosemary is wild stuff
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.
looks great. add a few nicely grilled shrimps and you're golden 😎
Yummy but I’ll skip the veggie oil and substitute it with tallow or ghee 😋
What if you want the steak to be a little more medium than how it turned out here? Turn down the heat or cook longer on each side?
That looks delicious Frank!
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.
Thank you!
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.
OMG, im hungry now.
@ProtoCookswithChefFrank
Always the best ❤😂
Iam a vegetarian. But if if Frank cook something, i will watch it
For me its too cooked but still pretty cool steak, Frank
I agree. I like a red, cool center.
That'a a medium steak at best, looks almost a medium-well to my eyes
@@udcnationI agree medium well
ABOUT TIME! I was looking for this 2 weeks ago but it wasn’t made yet :(
I think there might be one more video online showing you how to cook steak but im no steak scientist so I may be wrong
It's stress free to sous vide to get the perfect internal temperature and can quickly brown for maillard to finish
Great video
They regularly have this size steak (prime grade) at Costco.
Superb thanks Frank. What effect does such a large quantity of salt have? Why so much?
table sat is ok…. as long as you know how much you should use
Totally agree taste the meat not the rub
Oh my goodness!!!! Yum!!!
can you do one of the affordable cheap steaks?
Great video! My only gripe is you patted down the streak with a paper towel AFTER you seasoned it.
You should get rid of the moisture BEFORE seasoning. When you patted it with a paper towel you removed a lot of seasoning.
yes..but adding the salt to it draws moisture out.
Can you reverse sear one as well? I like reverse searing for the ease of execution.
How do you recommend doing this for 4 steaks at once?
Thx u
Excellent!
You are great :)
I'm a simple girl. I see a video of Frank Proto and I click it.
Just so you are aware:
If they touch the food with their bare hands on camera, you can be sure they're touching it the same way before it goes on your plate...
"Start with a medium heat." Later on in vid...."Lower it to a medium heat."
beatiful
Great steak chef!
Frank 🎉
As a Chef you should know by now NOT to use plastic cutting boards
140* is wild.
I had a salad for dinner....guess what I'm craving now?
Processed salad?
What brand is that cast iron pan?
I have no idea why someone would endeavor to only achieve a "Restaurant-Quality" steak. I have been cooking, and grilling, steaks for 50 years and no restaurant can touch one of of my prime ribeyes. You can do better than "Restaurant-Quality" folks, and it doesn't take much.
Correct, restaurant has to juggle quality, quantity, and profit. They are not overly concerned with quality.
I would love to see Chef Proto make a red wine reduction for a steak... especially a Fillet Mignon.
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.
Now I'm hungry
So hungry now
if you want real stakes got to Guga
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
Nice one, I am new on your channel.
SS VS CAST Iron, the diff is how hot you heat the pan but what's the diff between the heat for which pan?
How would you cook a kosher steak, without any butter or dairy products?
That's a beautiful steak. 😀👍🏼🥩
Guga is looking at you, Frank 👀
would you use this same method to cook top sirloin?
How should you wash it?
I thought you said on the beginning medium heat , but after adding butter you said again lower to medium, so what is it?
Wow he is using simple techniques to cook food I thought required intense preperation
Nice
I just ate steak, and this made me hungry for steak.
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.
It does. There are several inaccuracies in the video and this is one of them.
I love people talking like they know more than a professional chef
Frank being the professional chef? Yeah, I’d definitely believe it.
This "professional chef" isn't saying or doing anything special in this video. And in fact, there's a lot to say about this video that can be debated and/or improved upon by people who DO know what they are talking about.
@@jasonbower7763 the point of this video is not to improve upon it - it is 101, using very simple ingredients and techniques to learnt he basics, get comfortable with the dish and and maybe implement more advanced techniques later.
Yeah, and they're discussing how 3-5 degrees make such a big difference...oh my, what a bunch of amateur goofball-chefs...:):):)
@@lbj4993 I mean... It DOES make a difference. That can be the difference between medium rare vs. medium. Are you new to this lil bro?