How To Make PERFECT Entrecote (Ribeye Steak) at Home! Like a Pro Chef!
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- Опубліковано 29 чер 2022
- I am going to show you how to pan-sear an Entrecote which is basically a boneless Ribeye Steak. I will also give you guys another idea for an easy Sandwich as well!
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Recipe Mojo Verde
-1 or 2 cloves of garlic
-70g Cilantro
-170ml / 5.7oz Oil
-3 TBS Sherry Vinegar
-1 TSP Cumin
-Pinch Salt
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Hope you guys enjoy this one! Here is another GREAT Idea for summer! ua-cam.com/video/3-2BHPbFFoc/v-deo.html
Great to hear you speaking throughout . . . you really are very good on camera . . . but you still need to TASTE THE DISH!!!!! maybe you think this - saying how delicious it is - is a bit masterbatory . . . but when you taste it you can talk about the flavours - the importance of the seasoning - the caramelisation etc . . . it's not giving yourself a pat on the back - it's sharing the experience of EATING after the experience of cooking. One other thing . . . talking about variations is very much a confident chef thing . . . most people don't understand this confidence - the freedom to express in food . . . just stick to the recipe! A whole video (or series of videos) on creativity in cooking would be great - think about how you could teach that . . .
Compared to American beef, that entrecote looks quite lean. Almost no marbling. That has been my experiencie in Europe. I've been told that European beef is aged longer than its counterpart. Not sure that's true. Please comment on the differences between European and American beef. Regards.
Hey James! I really really love your channel, I was wondering if you could post a video showing how you make that ali oli! My father was spanish and I make ali oli sometimes but yours look so different from my father's receipe XD. Keep it up you're an amazing chef! Love and respect!
Now this ain't a normal cooking video, it's cool how Chef Makinson always try to educate us in every video. He makes us the proud smart subscribers ✨️
P.s. I've never been able to make a perfect steak. This helps a lot! Clear explanation also, thanks Chef!
I appreciate that! :)
I have but not always consistently rib is the easiest to get right, probably T-Bone next.
@@toriless ohh, maybe I should try that too. thanks!
Just found this channel and wow! The best cooking channel I've found so far and I love the way you explain things. Super informative and well presented.
Thank you!
As I said before, there are millions of cooking videos on UA-cam, but I prefer yours because you explain the cooking techniques. In most videos chefs just go " do this, do that.... " Without explanation. Your videos are perfect.
Wow, thank you!
great tips here man thanks !
Looks delicious 😋
Thanks!
thank you Jim!! it means a lot!!
Simple and sensational all in one! Love it!
Glad you like it!
This is so good!
That baguette made my belly growl on it's own!
Beautiful piece of beef, masterfully handled.😎
thank you!
James, I found you yesterday and spent hours watching your videos. This one was so informative and helpful I loved the charts! Thank You so much!
Awesome! Thank you!
I’m so glad that nowadays you can buy herbs in small growing pots, they stay fresh for weeks on a window shelf and even grow new leaves. I would have the steak sandwich with Aura blue cheese, yummy! I would like to see you do the Tarta de Santiago baking video some time?!
Nice trick with the greens. Thanks
Lovely recipe! Thank you for the chill and educational video!
You are welcome!
So glad I watched this all the way to the end for the herbs trick. It was so obvious, but I still never thought of doing that. Cheers.
It help the most with large leaves, as show. With other herbs to want a dry paper towel.
I love entrecôte. I am from France and I always have it en bleu and as a treat. Thank you for your tips & details on how to cook it properly
Merci à toi! I used to work in Lyon, I miss my time there! :)
I made this recipe last night (mojo verde) to go with my ribeye. It was delicious, thanks for the recipe. I had it with roast potatoes
Thank you for posting. I really enjoy watching your videos because the ingredients you use are all simple, and things that I already have and don't have to go out and buy. Keep the content coming (both cooking at reaction videos). As for which option, I don't know how one could choose, they both look really good.
Thank you so much Darrick! Yeah I cooking at home is not the same as in a restaurant, its not always easy to find ingredients!
I have to get herbs not in season or I do not bother growing. Right now I have lots of tomatoes. I have looked of half a dozen appropriate recipes, most use 200g, some 250g.
If James had any ideas I would try it.
I like them both and they look delicious. 😋
Thank you 😋
Super interesting videos - keep up the amazing work and a happy new year to you dear James ❤
Well done as always Chef. 👏 I very much appreciate your insight and cooking tips.
My pleasure! thank you!
This looks delicious! Great treatment of the meat. Thanks for the charts. They are very helpful for determining doneness. I also really appreciated the tip about the herbs. There is nothing sadder than reaching for herbs and finding out they are brown.
I love beef simply presented and both look great. My preference is for the sauced and even love it just with a little salt to finish. About half actually makes it to the table for my family because I am "tasting for seasoning."
Chef James, THANK YOU!! Nice tip to keep fresh herbs i buy for longer. I will use this from now on!!!
Hope you enjoy!
James, anyone who uses gorgonzola cheese holds my heart!! A perfect steak sandwich topped with the king of cheeses...bless you for this video.
thank you Anna! :)
Wow! What a great stream, Chef James❤️
I loved the tip about wrapping a damp paper towel around fresh herbs to keep them vibrant and alive. My mother-in-ław taught me this trick in 1980 and it is so good to hear that this sagę (pun!) bit of advise carries on.
So good. These videos are awesome. FYI Entrecôte: Entre means "in between", côte means "rib". We eat this meat alot being french.
Fantastic video chef! You cooked that steak perfectly!!!
Glad you enjoyed it!
I vote for the sandwich. Although I am not a fan of anything under well done...or cheese. I wrap lettuce like that with paper, but i only buy dry herbs, I only buy fresh herbs when needed for a specific recipe. Thank you Chef James.
Already subscribed, which is why I stumbled across this just now. I love the content, your student mentality (always learning), and your eloquence. Keep up the good work!
Awesome, thank you Joseph!
That steak sammie looked dope!
So healthy sausa and the steak looks really delicious. Have a great time my friend.
Thank you!
I usually reverse sear mine over coals. Letting it cook indirectly for a bit then directly over the coals for a hard sear as I baste with herb butter. Great looking steak👏 I am learning new techniques in the kitchen itself so this lesson will help me understand what I'm doing on my new Cast Iron 👍
Thank you very much! Sounds delicious! a nice herb butter goes very well with it. next time I want to sous vide it! haha
@@ChefJamesMakinson ooh that's a good call, sous vide then finish with a good sear💧🥩🔥
9:27 I really want to try the sandwich, the texture of the bread really brings something to the table I believe.
It was tasty! :)
I love the steak knowledge, everything else was just a bonus 😁
Great! I learn lots from your cooking vids. Please keep it coming.
I'd love to see your recipes for chicken dishes. Thanks
Will do!
Butter basted steak of entrecote with chimichurri. That's one of my favourite dishes. So simple, so easy, so delicious
As for the sides, broccolini is excellent. Mashed potatoes too if I want to get my stomach full
GR does that.
Super like 2..Hi James... Very well prepared nice flavour of 🌿 herbs wow it turned golden brown...very well explained each and everything....thanks for sharing it...have a nice day dear stay happy always 👍👌
Thank you so much! i hope you are doing well!
Both are good, please make more videos like this one.
I will! :)
James - I've always considered Stilton to be the king of cheeses. A bit of a misnomer, but if I were only allowed one cheese, it would nearly always be Stilton.
As well, Thyme is my favorite fresh herb, worthy of concern. What I've found in New York, even in winters, is if I keep a bit of it planted but under so much as a gallon vinegar (translucent, plastic container, with the bottom cut off), Thyme will winter over, quite well, being always available fresh, when in need. I would imagine this must work in Spain as well.
I wish I could get more veritiy where I live. 🙄
Nice work look very good
Thank you! Cheers!
I love it that you use the garlic with the skin, I always leave the skill on when I need to grill meat or vegetables, gives extra fragrance. And the red skin garlic is hard to find at where I am, so I'm jealous that u can find them 😜
Looks like a shallot in the pan, He used garlic in the sauce. You have to only smash the garlic, if used, or it would burn.
going to the us for college from a country who uses french terms for cuts like entrecote and filet makes it pretty hard to find the pieces i want in the supermarket. any recommendations? loved the video please make more of them!
Thank you Marc! will do! For entrecote you can sub a NY strip or ribeye. not all the cuts are the same here in Spain, as they are in France. The filet in the US is a beef tenderloin, and if that cut you get the filet mignon, tenderloin, and chateaubriand. The chateaubriand is my favorite but its also the most expensive. If you haven't had wagyu beef, give it a try. It's like butter and very different then Angus beef.
@@ChefJamesMakinson will do, thank you chef!
@@ChefJamesMakinson My meat source raises both now. Even for a burger you can taste the difference. If Bison were not so sweet it comes close. I use a wine reduction on Bison to balance the sweet without covering it up. Just a VERY small amount.
Buy the Costco beef tenderloins, still expensive but you can afford to practice on them.
Useful share TFS
What a beautiful piece of steak and thank you thank you thank you for not smothering it in gravy Chef!!!! OH and look at this gorgeous open faced sandwich I'm in love 😋😍 and I'm also in love with your tip to keep herbs fresh I'll defintiely be trying that one!!!!
Thank you buddy!! That sandwich was tasty! I hope you’re doing good down there we’ve had some very hot weather recently!
Canada has a really gross dish, it is fries and gravy, YUCK. I forget the name of it.
Super...
Both look delicious. I can't choose, depends on the day I guess.
Perfect looking! My mouth is watering. -S
Thank you 😋
Very instructional Video if I wanna cook for my friends again...I'm vegetarian since 2010 but it's nice to learn new things :)
Glad it was helpful!
Steaks are one item you can cook right without have to taste too.
Now, I'm hungry 🤤
Ahhh ha! Thanks for helping me understand European steak cuts. I have probably mentioned that I grew up on a cattle ranch, I have wrangled a few steers in my day. But my knowledge of how they are butchered in Europe has always been shaken. I am trying to fix that now. Thanks for the assist!
Hey Faux! they are a bit different and they do use more tongue, brain and other parts more then back home. they also have a few different cuts for pork like jamon secreto with is very tasty! :)
Thanks for the recipe James! the salsa with cumin is delicious! It's hard for me to get beef in where I live so I use pork chop instead, but still it was a very enjoyable meal, hope to see some more chicken and pork recipes from you, much love from Malaysia.
I'm glad to hear it! I'm glad that you enjoyed it!
Great video as always! I wish I could see you enjoy the food that you prepare as well (mukbang)! 😂
Dammit! Now I'm hungry 😂. That steak looked devine btw😊
In the Netherlands, entrecote and ribeye are totally different cuts of meat. And ribeye is always boneless here. If it has bone it will be a cote de boeuf or a Tomahawk steak... I didn't know different countries call the cuts of meat differently apart from the translation
yeah the cuts can change a lot form country to country.
Yes that's the same as the UK
Same in US, Ribeye is boneless but Rib has the bone.
Love that black board chef! I do this with chimichurri and a chipotle goat cheese. Sometimes when I run out of aurugla I will sub with watercress.
EDIT: forgot to mention I serve with yucca fries
I'd eat anything you made Chef! 😋
Wow, thanks!
When I see the blender I started to hear the voice in my head, "You use blender for the garlic? haiyaaaa", 😂😂
If you have ever cooked India food they use a LOT of ginger and garlic. I get out the mini-chopper for that much. I really do not use a blender much in this age of food processors.
I need so many more of these. 30 min gourmet. 7 days of gourmet. My life is all hands on deck but I'm not a novice in the kitchen as well. but meal planning is the worst part of the week. I'm stuck doing the same thing over and over again
Make something big that reheats like a Tangine or Pot Roast. I just have a salad one night instead. There are some simple salads you can make.
Both look great, but I think the one with the sauce has it for me. Loved the tip to keep the herbs for longer, thank you, I normally freeze, but I will try that if intending to use in a day or so.
You are so welcome!
Freeze !! Even Jamie Oliver not that bad!! I think rosemary is the only one safe to freeze.
Gorgeous steak!
Thanks 👍
Yummy
I love cooking. Admittedly, I’m an enthusiastic house cook. Meaning I would embarrass myself when cooking in front of someone that knows their stuff but otherwise look good to most.
I went to my mums house and brought ribeye steaks over. Nothing like this of course just really good store bought steaks. I was busy doing whatever I was doing at the time (think I went to the loo)
and she thought she would help me out and I caught her midway through cooking the steaks which i found out was she put them in a cold pan then put that pan on the hob. I heard the spatter of oil noise, realised what was happening and ran in the kitchen. Staring back at me were these grey looking steaks that made me want to cry. She also put my crispy crushed potatoes with garlic and parsley that I had just finished and took out of the oven and put them on a plate and put in a microwave “to keep piping hot while the steak cooked.” 😂 I’m just some dude that likes cooking…. Reckon it would be hard for a pro like James to watch others cooking and not want to fix disasters enfolding in front of him.
She is lazy, and doing a bad version of a reverse sear.
Fantastic Entrecote
Lk208🔥
New subscriber here. Liked your reaction videos, recipes and your tutorials 👍🏻
Awesome! Thank you!
Crumbled blue cheese also goes extremely well with steak (but a little goes a long way, obviously).
The food looks delicious, and isn't actually too far off from what I've been doing already! How much of Chef school is learning how to present food artistically?
Thank you Sarah! haha I cant say as I have never been, I was taught by my father who was a Chef for many years. It's something that you learn with time. I put this together with what I had on hand. Some restaurants take years to design a plate.
chef james cutieeeee
Nice video. I wonder whether they grade the beef in Spain based on marbling such as it is done in USA. A video suggestion is if you would cook an Iberico Secreto steak.
It's the same as in the US unless it's Wagyu then you have a lot of marbling
Here for it, brother!!
thank you buddy!
@@ChefJamesMakinson Dude, no question!
@@Maplecook haha how are you?
@@ChefJamesMakinson Busy, man. It's the end of the school year, so I'm doing all the usual shutdown stuff that teachers do. Also, sometime in the summer, I'm going out to Japan and Marc will have me on his show in person, so that should be a hoot!
@@Maplecook I can imagine my mom was teaching in high school for a many years. Really?! Take lots of photos and videos in Japan, I would love to visit! And let me know when you do the collab video! :)
Now I'm hungry, I'll have to go down to the shops and buy some entrecôte steaks 🙂
I love how chef says "yes?" every few minutes while he's explaining
Lydia says "just like that" a lot.
Excellent video, James. Looks beautiful. Question about the herbs. You wrap them in the moist paper towel and put them in the fridge like that? or do you put them in a ziploc bag or similar?
Thank you! you can put them in the fridge as is, with the moist paper towel, or you can also put in in another container if its too cold. it helps to keep them alive. but I also wrap the mushrooms with clear film so they don't dry out as again the fridge is a dry environment.
I enjoy your YT video's enormously. Subscribed meanwhile. I live on a motoryacht in the Netherlands with a reasonable sized kitchen. Top ingredients are locally not available. The kind of meat you have showed is not available here. The kind of meatcow they breed is quite different and without a trace of rind or fat. Nevertheless you take me to another level of cooking, I love Japanese, Italian and French. Through your comments, ideas and your sophisticated comments I learn more. My parents had a villa in the Dordogne area where I spent lots of time. My sister married long time ago a French landowner and together we went strolling in theirvwoods for boletes, trompettes de la mort and girolles. Quite often we found about 2-3 kilo's. We found a place full of truffes and produced our own olive oil miced with truffes. Particularly I like the wild kitchen. Top ingredients prepared on open fire, and it works. Ilove pasta but I cannot get the good pastas here save for the sloppy commercial ones.
Probably pastures as well. I hope you treated them first. You have to do the same when infusing herbs. Use water with a small amount of powdered citric acid. If the amount is right it will not affect the flavor. Do the same with a garlic infusion. Vinegar infusions do not require this additional step.
I bet you can get ingredients to make pasta but it will take a few tries to end up nice looking despite what TV shows.
My mom loves the source. The lady who never eat anything i make!
Good luck dear
Thank you 😊
I really enjoyed the video. The blood part was a little rough I'm a hemoophobic so I'd have hit the floor if i wasn't all ready sitting. I have to cook my meats till they are very well done otherwise i might end up on the floor. That sandwich looked great. And Blu Cheese goes great with every thing 🤤
It's not blood, but protein found in muscle tissue called myoglobin.
That is not blood, though many people think it is blood. It is myoglobin and water. So is the pink in the meat, myoglobin.
Well, I love gorgonzola, so the sandwich all day. The simple tray looks nice as well... but gorgonzola!
damn that looks good o.o
Awesome video and recipe, thank you! Could you also link the charts of how the cow is quartered in different parts of the world? I'm very interested in studying those. A lot of american chefs recommend a certain cut for steaks and as you said, it doesn't really translate all that well for times when I am at the supermarket :-)
thank you very much! I will leave a few links. you may want to buy a butcher guidebook if you want more information on each cut. It was fun the first time I went shopping in Spain trying to see what was what, at the market in Spanish! haha
- Spain www.eyeonspain.com/blogs/ianandspain/19480/beef-cuts-in-spain.aspx
- Angus Beef i.etsystatic.com/22817177/r/il/63e98f/2898058573/il_1140xN.2898058573_bbxs.jpg
- Old French chart i.etsystatic.com/10399791/r/il/9a971f/1227373413/il_1140xN.1227373413_5khs.jpg
@@ChefJamesMakinson Not just countries but from butcher to butcher. At least in the US. I get my meat directly from a farm (Pasture Raised and Dry Aged the whole carcass for 21 days) and they use different butchers. Not everyone has the skills to cook it right. When I do it I get a tender steak but I have had practice with this type of beef.
Terragon!!
I wish I could find it. 😕
Parsley and Cilantro are one of the damper herbs.
Great video especially as it involves steak! I'd like to as a question if I may, I do understand the purpose of resting and I do generally rest my steak but it always seems a shame to let it cool down and lose that lovely "just cooked" / hot feel. Would you consider putting it back on for a minute or so after resting to heat it back up? I make steak ciabatta for my family quite often and am always tempted to let it rest, slice it then stick it in the frying pan I used for the onions for a minute just to heat it up.
If it is cold you can flash it in the oven or salamander for a few seconds
@@ChefJamesMakinson OK thanks
at 2:32, when you look at the french beef cuts, you can clearly see how they love to over-complicate things.
I worked years as a waiter in restaurants and I've seen first hand how french people (mostly men) love to complicate things, especially food, to make them look more sophisticated than they really are. Not sure if french women are impressed by that.
At 4:31, I've always heard that pepper corn can burn while cooking. Except Guga: he says that pepper burns at a very high temp. As a scientist, I should base my conclusion on empirical observation. I will have to try both adding the pepper before searing and after.
Will the damp paper method also work for vegetables in fridge? Especially leafy vegetables?
it can work with mushroom's but vegetables normally are much hardier then herbs
Hi, what is a good way to reheat a cold rested steak? And can you let it rest in a low temp oven?
yes or flash it in the oven for a minuet
Rest no, but it is great for reheating as James said, the flash heating is done in broil mode in the oven. The low as slow method works better with bigger pieces. Also, using a broiler is quicker and you are less likely to forget about it being in the oven.
when you put the steak on the plate to rest is that usually a cold plate or does it need to be warm/hot?
Warm
When you say blood, are you referring to the myoglobin? Great channel!
Yes, maybe people don't know what myoglobin or hemoglobin is.
@@ChefJamesMakinson thank you for the reply chef! I’ve been an instructor for a couple of years now and your Channel is helping out!
If you didn't have the salsa verde and finishing salt would you have seasoned this thick cut more heavily first?
Not necessarily if you have a good cut of meat you don't need to season it too much
No, but I would hope I still had a batch of caramelized onions.
Question, chef, have u made steak from water buffalo? Any tips on how to cook it perfectly?
Hey Ronin! no I haven't used water buffalo before. but buffalo to some extent I have, and that is a very lean meat so you have to be very careful not to over cook it. especially for burger.
How interesting. I'm going to ask my butcher friend if he knows entercote.
he should, its boneless rib-eye
I’ve learned a different school of thought for cooking steak, curious what your take is on this: the pan has to be extremely hot, and the garlic and thyme goes in with a little bit of butter in the last minute or two of cooking instead of the beginning, and this gets basted over the steak in that last few minutes. This gets the seer really nice without burning the garlic. I’m assuming your recipe is essentially substituting butter with the salsa, so you can fold in the thyme and garlic earlier? I’d love to hear your take on these different schools of thought.
We don't based all the time, but we use the herbs for flavor. Once one cook next to me forgot he was using the same spoon to taste a sauce with after basting some fish. Not fun haha
Just use clarified butter, it can go in the whole time. They only go last minute to avoid burning it. Not extremely hot, 360-380F. Not chopping and a light crush avoids burning, not last minute stupidity needed. Use clarified butter too, again no burning. They are just lazy.
@@ChefJamesMakinson Ooops! I can happen if too tired.
Chef, I would go with a reverse sear on a steak that thick, even more so if I was more of a home cook as it’s easier to control the temp…. But beautiful cut of meat well prepared
I should do that sometime but Sous Vide you can do so much more with, not just for meats but also veg. As you can control the exact temperature, say you want a steak at 61C and it will hold it at that temp, plus you don't loose any juice's!
@@ChefJamesMakinson definately… sous vide has a ton of great applications
Some good tips there. And yes, no sauce, plenty of flavour in the meat. A lot of people here in Australia can't resist the tomato or barbecue sauce, they kill it.
In America too but then again there are many good rubs and sauces that I do love!
I use caramelized onions or plain depending on the cut. I will baste with either butter and thyme or butter and tarragon, and rest them on a rack. Again, depends on the cut.
@@ChefJamesMakinson I rib is so strongly flavored it can take a rub but for a strip steak I would skip it and baste it with clarified butter and some herb.
what do you call that sandwich i think i had that in a french cafe in san diego a long time ago
its more of a tostada since its open.
Not going to lie - that steak looks delicious. I am kind of surprised that no dry brining was done, that and basting it in unsalted butter (that's how I do it at home). Garlic and Thyme and butter works perfect with both Beef Stakes and Pork Loin Steaks imho.
Letting the steak rest the same time as cooking - that is super important. I can't stress that enough, as the heat pushes the juice to the centre of the protein, and resting allows the juice to spread back into the meat, making a much better experience.
Many restaurants don't use any dry brining, or basting. We used to lightly season and toss it in the Josper grill at burners tavern. but in France we did used garlic and thyme a lot! 😉
@@ChefJamesMakinson as a home cook, i am always wanting to lean, and thank you for for being so open with your techniques. You can never stop learning!
what kind of pan is this with a white bottom?
Ceramic
Depends on my garlic clove size.
to saute?
I just use carmleized onions with a dab of BBQ to hold them in place.
I see you don't use a generous amount of salt to season the meat. Is the amount you used the recommended amount before cooking the meat or does it vary for a user's preference?
I was using fine table salt, by weight you don't need as much. if I need any more then at the end I could add salt Maldon. www.masterclass.com/articles/salt-conversion-chart
@@ChefJamesMakinson Thank you so much, James.