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!
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.
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!
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.
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 *
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
@@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.
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!
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.
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.
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.
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?
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.
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?
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...
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.
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.
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?
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
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.
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.
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
👍👍👍
says at 07:23 "without further ado, let's slice our steak" followed by a bit of further ado.
haha
😂
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
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.
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 😊
I like a pepper medley, adds more than just black pepper alone. And instead of vegetable oil, I use wagyu tallow.
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
You had me at butter and garlic! Frank's Instructional videos never disappoint!
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.
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.
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.
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!
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
That looked perfect! Thx😋
Can you reverse sear one as well? I like reverse searing for the ease of execution.
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
Thanks for the tips about cutting boards and knives on juice flow
This so truly the best cooking channel and people
The minute he said “Frank style” I knew butter was involved! 😋 ❤😂
And Salt.
@@BabyMakR sooooooo much salt
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 *
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
I am saving this video. Thank you so much for the steak education!
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
Frank, please upload more videos on Proto cooks
that crust bro... damn...i wish i had that steak ;-;
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
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
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.
Well done Lee! I enjoyed your 10 tips!
Thank you!
OMG, im hungry now.
ABOUT TIME! I was looking for this 2 weeks ago but it wasn’t made yet :(
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.
Superb thanks Frank. What effect does such a large quantity of salt have? Why so much?
can you do one of the affordable cheap steaks?
I am making the best steak I will ever make tonight. It is homade-quality, which is even better than restaurant quality.
How do you recommend doing this for 4 steaks at once?
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
Your black cast iron pot was too thick and you didn't wait long enough for it to get hot.
using thyme instead of rosemary is wild stuff
Great video
They regularly have this size steak (prime grade) at Costco.
looks great. add a few nicely grilled shrimps and you're golden 😎
It's stress free to sous vide to get the perfect internal temperature and can quickly brown for maillard to finish
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.
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
Oh my goodness!!!! Yum!!!
Great video! My only gripe is you patted down the streak with a paper towel AFTER you seasoned it.
Iam a vegetarian. But if if Frank cook something, i will watch it
That looks delicious Frank!
How would you cook a kosher steak, without any butter or dairy products?
table sat is ok…. as long as you know how much you should use
@ProtoCookswithChefFrank
Always the best ❤😂
Use ghee instead of vegetable oil
Yummy but I’ll skip the veggie oil and substitute it with tallow or ghee 😋
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.
Excellent!
would you use this same method to cook top sirloin?
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?
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.
Totally agree taste the meat not the rub
beatiful
if you want real stakes got to Guga
Now I'm hungry
So hungry now
You are great :)
Guga is looking at you, Frank 👀
I had a salad for dinner....guess what I'm craving now?
Processed salad?
vegy oil in 2024?!?!
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.
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?
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.
Frank 🎉
SS VS CAST Iron, the diff is how hot you heat the pan but what's the diff between the heat for which pan?
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.
Wow he is using simple techniques to cook food I thought required intense preperation
Great steak chef!
For some reason, the only steak I can chew is a filet. So tasty 🤤
You need a properly cooked Strip, Ribeye Cap or the Queen. All are 100x more flavor than fillet.
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.
Thx u
I'm a simple girl. I see a video of Frank Proto and I click it.
This is not the tomato video I was expecting
Every time I try to do this my fire alarm goes off
What's the best oil to use?
Avocado oil. Has higher smoke point than olive oil and also just as healthy variety
@@cielo4413 thank you.
gotta get that overnight dry brine!
I just ate steak, and this made me hungry for steak.
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?
I didn't know Will Sasso is also a Chef 😂
140 is overcooked
I like to cook steak with wagyu tallow and butter melted together 🕺
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
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.
I throw my steak in a pizza oven for 30 seconds, then yell at it, then apologize to it. Nice crust and tender.
Perfect steak temp
Sous vide is the way to make the best steak ever.
06:24 - Is this camera new?
05:29 - "It's a stake, not a baloon!"
"I wanna taste the steak" proceeds to dump salt on, butter, garlic, thyme
That's a beautiful steak. 😀👍🏼🥩