I've eaten their before. It was the first time I'd ever heard of making a reservation for a dessert room with live pianist and cigar menu. Waiters and waitresses made up to a 100k a year. I was in over my head, but it felt good to pretend like I knew what I was ordering.
For any people wondering, The reason chefs say "room temp" is for steaks at around 3 inches. If the steak is cold, it will overcook on the outside and be undercooked in the inside, but that is exactly what this chef takes advantage of. Imagine a steak, 1 inch or even less, at room temp. Try to get medium rare and amazing crust on that, I doubt it is possible. But if its cold in the center, by the time you sear the steak, it will be medium rare in the middle because of it previously being cold in the middle. My explanation might not be extremely clear, but I hope you get it. The numbers are just an example, what I said might be for thinner steaks only, but you get the idea.
you've described the kind of steak that is best if the overcooking, known as sears, is limited to the outer sixteenth of an inch. I sear mine cold at just over 700 degrees on a turkey burner at one minute on each side. before returning them to the fridge. Then you allow them to come to room temperature before finishing them off in a boiling bag at the right temperature for a perfectly uniform medium rare under that ruse.
Cook on indirect heat to 115, let rest heat cast iron as hot as f@#k clarified butter in pan sear one and a half to two minutes a side. Medium rare and perfect!
@@mattsmith718 that’s just the way I refer to sous vide. done to medium rare, then seared thirty seconds to a side in cast iron pan sitting on propane Turkey cooker burner After pan hits 700 degrees according To hand held heat sensor beam. Sorry if I scared you.
I’ve eaten at more restaurants than I can count, a lot of them have been very nice steakhouses all over the country. Bern’s is hands down the best restaurant I’ve ever been to and no other restaurant comes close.
@@ajaded1 Vegas, New York City(many places for years) Dallas(many places for years) Miami, Atlanta, Houston, Chicago, St Louis, Tampa, Orlando....Im sure Im missing several.
@@danneiswender3118 The way you feel about Bern's is how I feel about Cut in Beverly Hills. I've been to the best steakhouses I could find in most major metros, and Cut is the best IMO. I look forward to trying Bern's one day.
Just so you guys know, we do tours of the kitchen and you'll walk right by the grill if you take a tour. You will see that we are actually extremely clean in our kitchen. As far as cross contamination, we dont normally place the meet back on the metal portion after cooked. These steaks were not served to customers. Come by. You'll see. :)
@Beloved Oppressor, Chief Ophthalmologist Aladeen For the same reason you should not trust someone who lacks the basic knowledge of capitalization and punctuation.
So you didn't serve the MEET to customers. So, you just threw away 800 dollars worth of product. People starving everywhere. Oh, sorry, you served your staff contaminated MEET. OPEN MOUTH, INSERT FOOT.
One of the top 10 steakhouses in U.S.! Love this restaurant! Have been there twice. If you’re going to be in Tampa, call for a reservation! Be sure to do the kitchen and wine cellar tour and eat dessert upstairs! Awesome!
@caleb jerst Pretty sure D L meant the dude took the cooked steaks and placed them back on the prep area where they were sitting moments earlier raw. Not trying to be a "tough guy" but there it is.
I bought this as my first propane grill. It's been a fun, learning experience ua-cam.com/users/postUgkxCx5fHawkK9OoV-ojFrY8JLnZrFwAmvUt . I think it's a bit too pricey after looking at other grills, but it wasn't hard to put together and it works really well. I love the side burner option for heating food during a power outage. I have an electric stove and live in the South (Hurricane season), so this was a bonus. I also bought a cover for it and it has protected it nicely (the Char Broil All-Season Grill Cover 3-4 Burner: Large). Every few grill sessions, I take the rack (or grate) and burner covers off and clean them with a non-abrasive scrubby and mild soap. I wipe the excess off of the bottom as well, taking care to avoid the gas and pilot lines.
No he didn't. If you pay attention you can see the counter has been cleaned off. The huge ass pile of salt that is missing is one of the key give away. The power of recordings right it's not all done in one straight shot! It's constantly rated as the top 20 steak houses in the Country, and top 50 restaurants in the Country but I'm sure from your 4 minute video you know more than the head chef about sanitation SMH.
@@zioulz3685 No there was clearly a giant pile of salt. That many steaks didn't cook in less than one minute it's common sense that there was a jump cut in the video.
Whether its Apple Bees, or Mimi's Cafe, to Black Angus, or the fucking French Laundry... A steak is still a steak. Plus, Its not how the steak was done, its his sanitation procedure that fucked everything up, which doesnt take rocket science to know.
Love the argument to authority, you don't need a fucking phd to know how to cook, does it help in the beginning? Sure, but in the end experience is the best teacher
" its his sanitation procedure that fucked everything up"....yeah...I made the mistake of looking up the hygiene of some "cultures" over in that neck of the world....watching him handle the meat so much with his left hand gave me the heebie jeebies knowing what they use that hand for .
Any chef worth a tinker's damn would never place finish product there, wether or not it had been cleaned. I have no idea what this guy is doing. After a decade of kitchen experience at some of the nicest restaurants in the world, that made me cringe.
Ye, putting cooked steaks on same surface as raw were held. And he was also using the same brush to add butter to the raw and cooked steaks. Cross contamination galore. Remind me never to go to that steakhouse.
@@andrewdishman335 It absolutely does. Because the germs on the outside are killed by the heat of the grill. There are actually no germs on the inside of the steak because it has not been exposed to air. Hard ro believe they made a promotional video showing such a blatant error. It's also hard to believe any trained chef would do something so foolish, just based on habit he should not be making such a huge mistake on camera.
BERNS is phenomenal ! It's iconic in Tampa and they've added an upstairs room for nothing but desserts. yum It has the largest wine room in the US (last time I looked ). My confession> I was around 12 years old, I asked for ketchup for my steak. eeek ! The server brought a bottle wrapped in a cloth, like wine. But in my defense, people put all kind of sauces on steaks for different tastes.
@@heytherebato I've been cooking in high end restaurants for over a decade. I cringed whenI saw the chef do that. The comment was absolutely on point. Beef Tartare is minced raw beef, which is means a large part of it comes from the interior of the steak which would have no bacteria on it, but consuming any raw meat comes with inherent risks.
I love this video, how many restaurants post videos of there kitchen or take cameras in the kitchen? Next time I'm in town, I will certainly be getting my hands on the porterhouse and filet mignon. Great owners and awesome chef ... 2 thumbs up !
Its said you have to warm meat up to room temp before cooking as it allows even cooking through the meat instead of getting a burnt outside and raw interior. However, if you are cooking at home, chances are your heat source is not hot enough, and your steak is probably not as thick. In order to achieve a great crust without overcooking tine inside for a thin steak with not enough heat, cooking the chilled steak is better. Gotta look at the situation
+Taco I gotta disagree, a cast iron on any ordinary stovetop gets hot enough to literally light oil on fire upon contact. My steaks always come out so much better when I start off with room temp steaks, when theyre cold I find that I get an unwanted gradient in the meat where the edges are well done and the very very center is my desired doneness. But whatever works best for you!
Maybe its cause my house is rather small and have poor ventilation i dont get the pan as hot as it can go. Then again the steaks in supermarkets are usually very thin so its hard to get a good sear. Depends on the situation :)
I am a grill cook on a cart. I always change my gloves because that is the first complaint that the public can come up with. Knowing that i am careful not to grose peaple out. Most cooks don't practice this because of ignorance. Its a simple correction that vendors fail to correct.
Bern's steaks are amazing and what they're known for. Too bad their service has taken a nose-dive and the rest of their menu has suffered. We had gone there for many years to celebrate special occasions and each time, the service got worse. The last time we went (for our 25 year wedding anniversary) the hostess didn't even look at us... "Do you have a reservation?" she asked in her condescending tone while looking down at her reservation list. Reminded me of the movie "Date Night" when the host answered the phone, "This is Claw, you're welcome." I gave her our name and all she said was," You can wait over there. (pointing) They'll come get you." After we were seated, our waiter (Dorsey) quickly took our order and never even offered a wine list from their extensive collection! When our meal arrived, the steak was amazing as usual, but the rest of the meal was barely warm and had no flavor. We couldn't even get his attention to deal with the issue. So if you want to pay $100 for an amazing steak and get shitty sides and service, then by-all-means, go to Berns! We'll never go back.
you obviously have no experience with high quality meats such as this. you're not getting the bacteria in this meat that you are in regular grocery store meet, you could eat this raw and be fine.
He did seem to make a mess but Berns is one of the most well known steakhouses in Florida and the country, so I'm pretty sure this chef is not a "hack".
Does anyone know what he used at the very beginning to clean the grill? It looked like he was rubbing a rack of ribs on the grill before scraping it clean. The closed caption said it was grits. What is that?
SHARK CITY WARRIOR yes I notice it but if you watch carefully he put the cook steak at the counter that he put the raw steak earlier that the hate everyone is talking about
Never cook a steak right out of the refrigerator. You will end up with a burnt outside and cold center. You can make a rare steak without having a cold center. Depending on the thickness and size, leave it at room temperature between 20 to 60 minutes. Dry the steak off as much as possible for a good sear. This allows the muscle fibers to relax and you will get a perfectly cooked steak to your preference. Let it rest uncovered for 5 to 10 minutes after removing from the grill or cast iron skillet depending on the thickness. Do not cover it because it continues to cook after it is removed from the grill or cast iron skillet.
Never say never. Some people like their steaks that way - blood (i.e. cool) rare with a heavily charred outside. Personally, I'm with you as far as cooking steaks (a nice almost medium for me, thanks) but again, never say never.
bern's is the best! it's more than just a steakhouse, it's a whole experience. one of the best Pittsburgh rare steaks I've ever had was from here, twice even!
As a qualified chef I can tell you those are great steaks, well marbled and look bloody delicious. Also in Australia we call the big steak a T bone with the eye fillet and sirloin.
Wipes butter on raw steak. Uses same brush to wipe butter on cooked steak. Puts cooked steaks on counter that the raw steaks were on. Where's Gordan Ramsay when you need him.
A master at work! I’ve been lucky enough to dine at Bern’s on 2 occasions. Absolutely 2 of the best steaks and experiences I’ve ever had. Truly a remarkable dining experience at one of the most legendary restaurants in American history.
i dont get why people are complaining about cross contamination. People eat raw beef all the time in tartars, so its no big issue, poultry you have to be more careful about. countertop might be an issue but that all depends whether its been cleaned or not.
I've been to Bern's 5 times (company events), each time I found their food sub par. Most people go for the ambience and desert room; their steaks are very lackluster. The Vichyssoise was decent.
All of you commenting about how gross it is of Chef to put the cooked meat back on the surface don't realize this is just a demonstration. That's not meat he's likely serving to the guest. This place charges between $35-$100 for their steaks and it's well worth it, PLUS you can take a tour of the kitchen after dinner. I doubt they're practicing poor hygiene practices when you can literally watch food being prepared in front of you.
by your assessment, this is a failed demonstration. I understand your point, but from my perspective I would avoid this restaurant because I don't enjoy burnt steak. how can you claim to cook hundred steaks at once when you burn a few?
I first visited Bern's in the early '70's and until 2016, I had the best steak I have ever eaten..then I had one at LG's in Palm Desert...wow! LG's couldn't beat Bern's for atmosphere and certainly not for the wine list (I should say library), but the steak, yes, but not by much.
Normally you would put in on a tray to rest for a moment, to keep hot, but not cook more than what you anticipate with normal residual cooking of the meat. You need a few moments to get the rest of the order to come together from other sous chefs to begin plating and dressing and expediting
From one chef to another. Good job on rhoose steaks. I myself domt use butter. Just salt and pepper and get it to correct temperature according to cut of beef. Nice video
that is not cross contamination. you know beef is quite safe to eat raw, yeah? beef tartare? cross contamination is "the process by which bacteria or other microorganisms are unintentionally transferred from one substance or object to another, **with harmful effect**."
I noticed that too. He also cross contaminated with done steaks where the raw ones were, and gave shitty advice about chilling the steak before grilling. you want it room temp. Yeah I will stick with long horn lol
Different colored toothpicks to indicate doneness. I've been to Bern's. The food was amazing. We took the tour of the kitchen and wine cellar. After dinner, upstairs to the dessert restaurant for something sweet and an old port. Great experience!
Jeff Skinner red meat does cross contaminate. All meat does. I work as a food hygiene inspector and undercooked beef burgers are one of the worst sources of food poisoning. Mainly because of people believong the statement you just said and learning the hard way
He says it’s important to get the grill hot. But how hot is “hot”??? I can get my Weber grill up to 700 degrees F, but is that hot enough to get that nice sear on the steak?
In the late 80s early 90s there was claim jumper steak house in southern California, it was the best ever hands down, hopefully some people read this comment to back me up, hands down the best
Chef, you can use the one small container when you put all stake and put oil, Slot and black paper both side stake before you put on the grill. This is amazing flavour.
I've eaten their before. It was the first time I'd ever heard of making a reservation for a dessert room with live pianist and cigar menu. Waiters and waitresses made up to a 100k a year. I was in over my head, but it felt good to pretend like I knew what I was ordering.
Yep, Chef probably making $200K.
How the fuck do you a waiter makes 100k LMAO you personally asked them what they make? Each and everyone ? God you people are so full of shit
For any people wondering,
The reason chefs say "room temp" is for steaks at around 3 inches. If the steak is cold, it will overcook on the outside and be undercooked in the inside, but that is exactly what this chef takes advantage of. Imagine a steak, 1 inch or even less, at room temp. Try to get medium rare and amazing crust on that, I doubt it is possible. But if its cold in the center, by the time you sear the steak, it will be medium rare in the middle because of it previously being cold in the middle. My explanation might not be extremely clear, but I hope you get it. The numbers are just an example, what I said might be for thinner steaks only, but you get the idea.
you've described the kind of steak that is best if the overcooking, known as sears, is limited to the outer sixteenth of an inch. I sear mine cold at just over 700 degrees on a turkey burner at one minute on each side. before returning them to the fridge. Then you allow them to come to room temperature before finishing them off in a boiling bag at the right temperature for a perfectly uniform medium rare under that ruse.
More than likely everyone that does that will get a disgusting uncooked center in their steak lmao
Cook on indirect heat to 115, let rest heat cast iron as hot as f@#k clarified butter in pan sear one and a half to two minutes a side. Medium rare and perfect!
@@photosarge1 Disgusting, boiling a steak🤮🤮
@@mattsmith718 that’s just the way I refer to sous vide. done to medium rare, then seared thirty seconds to a side in cast iron pan sitting on propane Turkey cooker burner
After pan hits 700 degrees according To hand held heat sensor beam.
Sorry if I scared you.
I’ve eaten at more restaurants than I can count, a lot of them have been very nice steakhouses all over the country. Bern’s is hands down the best restaurant I’ve ever been to and no other restaurant comes close.
Agreed, Ive eaten at best steakhouses all over country...Bern's is the best.
@@danneiswender3118 Where have you eaten all over the country? I live in Boston. Give me some tips.
@@ajaded1 Vegas, New York City(many places for years) Dallas(many places for years) Miami, Atlanta, Houston, Chicago, St Louis, Tampa, Orlando....Im sure Im missing several.
@@danneiswender3118 The way you feel about Bern's is how I feel about Cut in Beverly Hills. I've been to the best steakhouses I could find in most major metros, and Cut is the best IMO. I look forward to trying Bern's one day.
Soy un parrillero con +10 años de experiencia y mi técnica es muy similar al Maestro. Filete y Picanha es mi signature dish!
Mi respeto y admiración.
One of the best restaurants I’ve ever eaten in. Phenomenal food, great service, matchless wine cellar!!!
easily one of the best meals and dining experiences that I have had.....and I wasnt paying
I'm sorry, but where is it at?
@@HussKhartoum Tampa, Florida...
Thank you Chef Hab for coming to our table Friday night. Everything was delicious.
I would live to see 200+ steaks on that grill all at once.
Yea, USDA Prime porterhouse and filets probably $4K worth of meat alone.
That’s what she …….Said
Me too🔥🔥🔥🔥
That would be great!!!!
Unless your the Chef & you got nicotine and Red Bull in demand lol
I never thought about positioning a Porterhouse so that the filet mignon is on the cold end of the grill. It makes absolute sense. Thank you chef!
Lol dude are being sarcastic
@@seansullivan7928 no I'm not.
@@jasonbeymer4025 well when I read it laughed for about 10 minutes imagining you were being sarcastic. Thanks it feels good laugh hard for a bit
Do the same for center cut pork chops
I learned that through trial & error alone!
This guy is a badass. Cooking 4 different cuts at once. I can barely cook one at a time.
When you are done cooking the steaks make sure to put them right back to where you originally had the raw steaks. Perfection.
It's aged beef dumbass
You’ll be shocked when you find out people don’t like steak well done.
🤣 what a dumb mistake
@@Benmoore1776 you’ll be shocked to find out that a rare steak and a raw steak are 2 totally different things.
It's done for presentation obviously. There's also a video cut and you can see he cleaned the metal before. Keep up the internet criticism dummy.
Just so you guys know, we do tours of the kitchen and you'll walk right by the grill if you take a tour. You will see that we are actually extremely clean in our kitchen. As far as cross contamination, we dont normally place the meet back on the metal portion after cooked. These steaks were not served to customers. Come by. You'll see. :)
@Beloved Oppressor, Chief Ophthalmologist Aladeen For the same reason you should not trust someone who lacks the basic knowledge of capitalization and punctuation.
My first job! Bern was a genius.....RIP
So you didn't serve the MEET to customers. So, you just threw away 800 dollars worth of product. People starving everywhere. Oh, sorry, you served your staff contaminated MEET. OPEN MOUTH, INSERT FOOT.
Thanks for clarifying. I was wondering about that as I watched the video.
That's what I figured.
You had me when you seasoned the grill with a SLAB OF GOD DAMN FAT. Amazing.
jamo2006
😂😂😂😂
Best part.
When are we. Cooking. Steak or fish
racist
Two times a year, this place is a staple here in Tampa. Fantastic food and their desert room is 🔥.
One of the top 10 steakhouses in U.S.! Love this restaurant! Have been there twice. If you’re going to be in Tampa, call for a reservation! Be sure to do the kitchen and wine cellar tour and eat dessert upstairs! Awesome!
And at least you know your cooked steak was thrown on the same counter where it was placed raw
@@brianellis6880 it was mentioned that this was a demo and those steaks were not served, just shown.
@S.D. 😂😂😂😂😂😂😂
@@brianellis6880 he was preparing these as a demonstration to show their process. They were not served to anyone dude. Calm down.
@@theoutdoorsman9726 and how would you know? Are you back in that kitchen watching how food is really prepared
Thank you for sharing your expertise. Respects from Canada
Terrific chef working a real high end steakhouse! Wish I was there!
4:05 not with that cross contamination 😂
@caleb jerst Pretty sure D L meant the dude took the cooked steaks and placed them back on the prep area where they were sitting moments earlier raw. Not trying to be a "tough guy" but there it is.
@@grayboo212, The scorching heat from the cooked steaks killed any germs that were sitting on that stainless steel section.
Bam!! Followed your directions. Cooked a Ribeye and a New York Strip. They were delicious. My wife said it was a winner. Thanks
I bought this as my first propane grill. It's been a fun, learning experience ua-cam.com/users/postUgkxCx5fHawkK9OoV-ojFrY8JLnZrFwAmvUt . I think it's a bit too pricey after looking at other grills, but it wasn't hard to put together and it works really well. I love the side burner option for heating food during a power outage. I have an electric stove and live in the South (Hurricane season), so this was a bonus. I also bought a cover for it and it has protected it nicely (the Char Broil All-Season Grill Cover 3-4 Burner: Large). Every few grill sessions, I take the rack (or grate) and burner covers off and clean them with a non-abrasive scrubby and mild soap. I wipe the excess off of the bottom as well, taking care to avoid the gas and pilot lines.
Wow, he set the finished steaks right on the metal counter in the exact same spot they were in when they were raw before grilling, bad rover
Bob Billings
No wonder we get sick eating out!
The chances of getting sick is pretty rare, but the heat from the steak would mostlikly kill any bacteria
No he didn't. If you pay attention you can see the counter has been cleaned off. The huge ass pile of salt that is missing is one of the key give away.
The power of recordings right it's not all done in one straight shot!
It's constantly rated as the top 20 steak houses in the Country, and top 50 restaurants in the Country but I'm sure from your 4 minute video you know more than the head chef about sanitation SMH.
@@johng2261 the salts still there tho
@@zioulz3685 No there was clearly a giant pile of salt. That many steaks didn't cook in less than one minute it's common sense that there was a jump cut in the video.
I love your ascent my friend!
Love all the line cooks from Applebees and Ruby Tuesday commenting.
bigswerboski Right!!
Whether its Apple Bees, or Mimi's Cafe, to Black Angus, or the fucking French Laundry... A steak is still a steak. Plus, Its not how the steak was done, its his sanitation procedure that fucked everything up, which doesnt take rocket science to know.
MagusFyre no a steak is not a steak. You obviously never eat at a high end steakhouse
Love the argument to authority, you don't need a fucking phd to know how to cook, does it help in the beginning? Sure, but in the end experience is the best teacher
" its his sanitation procedure that fucked everything up"....yeah...I made the mistake of looking up the hygiene of some "cultures" over in that neck of the world....watching him handle the meat so much with his left hand gave me the heebie jeebies knowing what they use that hand for .
Wait, did he place the cooked meat where he had it when it was raw?!
lots of edits not showing hand washing and cleaning
@@thedraftdoctor1 well the salt was still on the metal shelf so I’m going to assume he didn’t sanitize it off before deciding to cross contaminate lol
Any chef worth a tinker's damn would never place finish product there, wether or not it had been cleaned. I have no idea what this guy is doing. After a decade of kitchen experience at some of the nicest restaurants in the world, that made me cringe.
Ye, putting cooked steaks on same surface as raw were held. And he was also using the same brush to add butter to the raw and cooked steaks. Cross contamination galore. Remind me never to go to that steakhouse.
I like how he places the cooked meat where he placed the raw meat! 😅
I was definitely surprised to see that
It's not gunna kill you dingus. Ever heard of beef tartare?
Does it matter when the majority of people eat steaks that are bright pink in the middle?
@@andrewdishman335 It absolutely does. Because the germs on the outside are killed by the heat of the grill. There are actually no germs on the inside of the steak because it has not been exposed to air. Hard ro believe they made a promotional video showing such a blatant error. It's also hard to believe any trained chef would do something so foolish, just based on habit he should not be making such a huge mistake on camera.
I think the rules are different when it comes to high quality items
Bern’s is great! It’s been about 9 years since I’ve been but will definitely return next time I’m in the Tampa area.
Thanks for sharing your insight on grilling steaks at a restaurant. Kate
Hi beautiful lady,how are you doing and your family,how is the weather conditions over there?
@@DavidMiller-lj4rp yikes nice try I guess
Fantastic. Thanks for sharing. Now I’m jealous.
BERNS is phenomenal ! It's iconic in Tampa and they've added an upstairs room for nothing but desserts. yum It has the largest wine room in the US (last time I looked ). My confession> I was around 12 years old, I asked for ketchup for my steak. eeek ! The server brought a bottle wrapped in a cloth, like wine. But in my defense, people put all kind of sauces on steaks for different tastes.
So... at the end, the cooked meat just slides right over the area that was raw?
ever heard of beef tartare? Dingus comment
@@heytherebato I've been cooking in high end restaurants for over a decade. I cringed whenI saw the chef do that. The comment was absolutely on point. Beef Tartare is minced raw beef, which is means a large part of it comes from the interior of the steak which would have no bacteria on it, but consuming any raw meat comes with inherent risks.
@@nitemareman1you’re wrong
What's the steaks temperature when first put on the grill?
I love this video, how many restaurants post videos of there kitchen or take cameras in the kitchen? Next time I'm in town, I will certainly be getting my hands on the porterhouse and filet mignon. Great owners and awesome chef ... 2 thumbs up !
Got the filet last night!!! Absolutely amazing
Thank you to the Staff at Bern's for this enjoyable and informative Video !
Now that is a nice kitchen with some nice looking quality cuts
Excellent job Chef!
Porterhouse is my absolute favorite cut. Nothing beats a great steak. IMO.
Ribeyes are superior
Grill the steak chilled? I've NEVER heard that before. Always I have read and learned that you should grill it at room temp. Always.
He's saying you should chill THIN steaks so you can get a good crust + rare/med-rare. Thicker steaks need to be room temp for this.
ElevateConcepts im with you 100% oh, and his porterhouse is a tbone, porterhouse one one side fillet on tbe other, my bbq tbone would kill his shit.
ElevateConcepts agreed lol this guy is delusional. cooking steaks chilled will create a rubbery texture and will not cook properly
Chris Keo well he does get paid very well to cook steaks so I'm probably gonna trust him
ElevateConcepts Gordon Ramsey said let it sit out for about 20 minutes..so you were almost right..lol
That looks incredible. Thank you for this.
Doesnt cooking cold meat make it tense up more? Ive heard almost every chef say you should always let the raw meat come to room temp before cooking
Its said you have to warm meat up to room temp before cooking as it allows even cooking through the meat instead of getting a burnt outside and raw interior. However, if you are cooking at home, chances are your heat source is not hot enough, and your steak is probably not as thick. In order to achieve a great crust without overcooking tine inside for a thin steak with not enough heat, cooking the chilled steak is better. Gotta look at the situation
+Taco I gotta disagree, a cast iron on any ordinary stovetop gets hot enough to literally light oil on fire upon contact. My steaks always come out so much better when I start off with room temp steaks, when theyre cold I find that I get an unwanted gradient in the meat where the edges are well done and the very very center is my desired doneness. But whatever works best for you!
Maybe its cause my house is rather small and have poor ventilation i dont get the pan as hot as it can go. Then again the steaks in supermarkets are usually very thin so its hard to get a good sear. Depends on the situation :)
jacob lahr it would take literally hours for a steak sitting out if fridge to come to room temp. Is that what you do?
I'm with taco on this one
Went to Bern's once. It was outstanding.
I am a grill cook on a cart. I always change my gloves because that is the first complaint that the public can come up with. Knowing that i am careful not to grose peaple out. Most cooks don't practice this because of ignorance. Its a simple correction that vendors fail to correct.
What a great video!!!
I hope thats not a wire brush you used to clean the grill. One of wires gets consumed you can only pray for that person.
Absolutely I’m sure that idiot doesn’t look at the grill or anything
Can't believe after being there 26 Years Habteab Hamde Quit! because of the owners! Hope he opens his own Steak house in Tampa.
What happened?
Bern's steaks are amazing and what they're known for. Too bad their service has taken a nose-dive and the rest of their menu has suffered. We had gone there for many years to celebrate special occasions and each time, the service got worse. The last time we went (for our 25 year wedding anniversary) the hostess didn't even look at us... "Do you have a reservation?" she asked in her condescending tone while looking down at her reservation list. Reminded me of the movie "Date Night" when the host answered the phone, "This is Claw, you're welcome." I gave her our name and all she said was," You can wait over there. (pointing) They'll come get you." After we were seated, our waiter (Dorsey) quickly took our order and never even offered a wine list from their extensive collection! When our meal arrived, the steak was amazing as usual, but the rest of the meal was barely warm and had no flavor. We couldn't even get his attention to deal with the issue. So if you want to pay $100 for an amazing steak and get shitty sides and service, then by-all-means, go to Berns! We'll never go back.
May I sincerely ask you a question. Provided you buy.a great meat, can you cook this at home on a pan with almost the same taste? Thank you.
Look up Alton Brown's video on pan seared steak. It was a game changer for me. And remember, your skillet is not hot enough.
dude, the end part was nasty leaving the cooked steaks on counter, no plates or boards. yuck.
Yeah but the raw steaks were JUST sitting in that same spot.
Dude... u have NO idea what a properly cooked steak is or how to treat it.... ignorant troglodyte!!
you obviously have no experience with high quality meats such as this. you're not getting the bacteria in this meat that you are in regular grocery store meet, you could eat this raw and be fine.
U all r dumbfaks
Tonino Baroni oh shit called him a caveman
true master of his craft
haha lol @ all super chefs in the commentary section
I live in Orlando. Is this place worth driving to?
Is it okay to sit a cooked steak where you just had raw steak sitting?
He did seem to make a mess but Berns is one of the most well known steakhouses in Florida and the country, so I'm pretty sure this chef is not a "hack".
Not sure I would want a steak after it sat where raw meat sat, no matter how good the place is, very unsanitary JMHO
J CaaM LOL I hear yuh, just look up a review on Bern's, I've never heard of someone getting sick.
I believe you, peace
If the beefs clean enough, you wont get sick from even eating it raw. But its still wrong to do this no matter how clean the meats are.
Bern's Steak House is in Tampa Florida
VERY VERY GOOD. TANK YOU COME AGAIN.
Does anyone know what he used at the very beginning to clean the grill? It looked like he was rubbing a rack of ribs on the grill before scraping it clean. The closed caption said it was grits. What is that?
so much hate.
I bet all the haters that talk shit can't cook a steak as good as this dude. those steaks looked fucking great imo
SHARK CITY WARRIOR yes I notice it but if you watch carefully he put the cook steak at the counter that he put the raw steak earlier that the hate everyone is talking about
The main point is how to cook the steak. Sanitation was not being taught.
I've eaten there many many moons ago. It was very memorable.
Never cook a steak right out of the refrigerator. You will end up with a burnt outside and cold center. You can make a rare steak without having a cold center. Depending on the thickness and size, leave it at room temperature between 20 to 60 minutes. Dry the steak off as much as possible for a good sear. This allows the muscle fibers to relax and you will get a perfectly cooked steak to your preference. Let it rest uncovered for 5 to 10 minutes after removing from the grill or cast iron skillet depending on the thickness. Do not cover it because it continues to cook after it is removed from the grill or cast iron skillet.
Go show him who’s boss. Lmao
Never say never. Some people like their steaks that way - blood (i.e. cool) rare with a heavily charred outside. Personally, I'm with you as far as cooking steaks (a nice almost medium for me, thanks) but again, never say never.
We got a wild chef in the comment section.
@@itr0863 lol, exactly
This guy at Bern’s is a professional at a premiere steak house. I wouldn’t discount his advice.
bern's is the best! it's more than just a steakhouse, it's a whole experience. one of the best Pittsburgh rare steaks I've ever had was from here, twice even!
As a qualified chef I can tell you those are great steaks, well marbled and look bloody delicious. Also in Australia we call the big steak a T bone with the eye fillet and sirloin.
Wipes butter on raw steak. Uses same brush to wipe butter on cooked steak. Puts cooked steaks on counter that the raw steaks were on. Where's Gordan Ramsay when you need him.
All of this yes but also those steaks sat in all the excess spill seasoning. They will be dry, salty, and sitting in raw steak blood. That'll be $85
He’s right here, finger-fucking raw meat then cooked bread...
Why? Because it’s how they ALL DO IT
ua-cam.com/video/bCF225x1vLU/v-deo.html
Yeah man, also the meat raw from the inside and it’s amazing 😉
What is the temperature of this grill? I assume it is much hotter than any grill I can purchase for my home.
A master at work! I’ve been lucky enough to dine at Bern’s on 2 occasions. Absolutely 2 of the best steaks and experiences I’ve ever had. Truly a remarkable dining experience at one of the most legendary restaurants in American history.
Good meat to be sure, but Its their wine list that sets them apart.
@@georgerrust4087 Its only a few hundred pages😅
@@jameskenny148 I know....been there. Just a little light reading before dinner
i dont get why people are complaining about cross contamination. People eat raw beef all the time in tartars, so its no big issue, poultry you have to be more careful about. countertop might be an issue but that all depends whether its been cleaned or not.
hasan raza it's a habit. You do this with beef so you probably do this with everything else.
Worm Hole that logic makes no sense lol
He said to get the grill as hot as you can. So my question is, what is the temperature at the grill grate????
Badass steaks there
I've been to Bern's 5 times (company events), each time I found their food sub par. Most people go for the ambience and desert room; their steaks are very lackluster. The Vichyssoise was decent.
Ya he had me till the end when he put all the cooked me on the counter.
They weren't being served to anyone, otherwise they would have been put on plates I'm sure.
What butter brush is that?
Can you say Cross-Contamination? Plate those things up man, for goodness sakes!
Its sterilized when cook em. As long as you still use a toilet and wipe your orafice nothing in this world is clean
So, where is the entry form so I can win a dinner for 8 at Bern's?
All of you commenting about how gross it is of Chef to put the cooked meat back on the surface don't realize this is just a demonstration. That's not meat he's likely serving to the guest. This place charges between $35-$100 for their steaks and it's well worth it, PLUS you can take a tour of the kitchen after dinner. I doubt they're practicing poor hygiene practices when you can literally watch food being prepared in front of you.
No Excuse....$$$$...Even More Unacceptable.
Then WHY are they permitting a video showing cooked steaks placed in the SAME area as the raw steaks?
Honestly I'd still eat the steak even if it touched the floor for a few seconds. Too many sensitive ppl
by your assessment, this is a failed demonstration. I understand your point, but from my perspective I would avoid this restaurant because I don't enjoy burnt steak. how can you claim to cook hundred steaks at once when you burn a few?
They demonstrated cooking the meat for a video and then threw it away? That is funny, those cuts are not cheap.
I first visited Bern's in the early '70's and until 2016, I had the best steak I have ever eaten..then I had one at LG's in Palm Desert...wow! LG's couldn't beat Bern's for atmosphere and certainly not for the wine list (I should say library), but the steak, yes, but not by much.
I think Gordon Ramsey would have seen that, and just push the dudes face right on the grill...
bansheebot2 Truth Spoken Here
Bern’s is Outstanding!
Oh yeah. Good job, chef.
I value the data on video content. Many thanks!
and this is why you shit the bed on vacation .
Euphorica was 767
Enjoyed the video.
Love Bern’s but dude took beautifully cooked steaks and slapped them down on contaminated surface. How bout a plate chef??
Normally you would put in on a tray to rest for a moment, to keep hot, but not cook more than what you anticipate with normal residual cooking of the meat.
You need a few moments to get the rest of the order to come together from other sous chefs to begin plating and dressing and expediting
Contaminated? Lol 1 no bacteria is living on that hot surface. 2 that is cleaner than your kitchen for sure
From one chef to another. Good job on rhoose steaks. I myself domt use butter. Just salt and pepper and get it to correct temperature according to cut of beef. Nice video
say it with me "CROSS CONTAMINATION"
that is not cross contamination. you know beef is quite safe to eat raw, yeah? beef tartare? cross contamination is "the process by which bacteria or other microorganisms are unintentionally transferred from one substance or object to another, **with harmful effect**."
It's not just that when meat is hot it kills bacteria
idgaf about cross contamination or what the food and hygene inspector says.
Thanks so much this helped me a lot
i love it
I like the butter thing been using olive oil for a binder
my man, you burned them though
😂😂😂😂
Lmao shut your ass up😂
I noticed that too. He also cross contaminated with done steaks where the raw ones were, and gave shitty advice about chilling the steak before grilling. you want it room temp. Yeah I will stick with long horn lol
where is that at
A tooth pick with every steak? Sold!
Different colored toothpicks to indicate doneness. I've been to Bern's. The food was amazing. We took the tour of the kitchen and wine cellar. After dinner, upstairs to the dessert restaurant for something sweet and an old port. Great experience!
this man is a master!
Thats how a steak is cooked in India or Pakistan
correct me if im wrong. Learned to finish with pepper because it burns.
Cooked meat straight onto the counter where the raw meat was. Remind me never to eat there.
you cant afford it looser
bwah..."looser" .....NEVER gets old. at least you didn't type "your a looser"...extra point for that.
Josef...cut steaks aren't susceptible to E Coli like hamburger...so probably NOT a health hazard...STILL bad food prep though.
Red meat doesn't cross contaminate. Chicken would be a different story.
Jeff Skinner red meat does cross contaminate. All meat does. I work as a food hygiene inspector and undercooked beef burgers are one of the worst sources of food poisoning. Mainly because of people believong the statement you just said and learning the hard way
He says it’s important to get the grill hot. But how hot is “hot”??? I can get my Weber grill up to 700 degrees F, but is that hot enough to get that nice sear on the steak?
That’s plenty hot.
Beautiful meat 🍖
In the late 80s early 90s there was claim jumper steak house in southern California, it was the best ever hands down, hopefully some people read this comment to back me up, hands down the best
Anybody who eats thise after how they're handled is out of their minds....
that's why you will die bored.
You've clearly never been to Bern's, probably can't afford to either.
He says not to turn the steaks too much. But Hawksmoor recommend turning multiple times to maximise crust. No silly bar marks at Hawksmoor.
those steaks look like they've been aged a day....
Chef, you can use the one small container when you put all stake and put oil, Slot and black paper both side stake before you put on the grill. This is amazing flavour.
I haven’t seen this much cross contamination since 1964
Where do you see cross contamination?
He put the done steak 🥩 where the raw steak was. Besides that looks good.
Where are your gloves to handle the steaks?
Never trust a skinny chef.
Except he isn't really skinny?? Comment makes no sense.
Did he just put the finished steaks on the same counter where the raw cuts were sitting?
I can make a better steak than him on my grill I'm sure about that