The only issue is carry over cooking that keeps the internal temp rising when resting...if you have already overshot the desired internal temp you are better off just cutting and eating it right away. The amount of lost juices is negligible and it is better than having it continue to cook well beyond the desired doneness.
I have done this on occasion and you are right, but don't slice it on a cutting board. Slice it on the plate so you still have all of the juices to dunk in
ALWAYS dry brine your steak! At least two hours before hand but 24 hours is best! You will be amazed how much something so simple can tenderize a steak!
@@MJ0U812 yes, it draws the moisture out. Then, given enough time, the meat will reabsorb the moisture. The salt also changes the protein structure of the meat which makes it extremely tender. 24 hours is the optimal time to dry brine most any steak. Any longer and it will start to over tenderize and become mushy.
Bourdain is right, medium rare bone-in Rib Eye, or NY striploin, with some charring are the best. Paired with a glass of red, Cab/Shiraz/Pinot, all else can be put aside.
Not a big fan of his. If someone wants THEIR steak cooked to well, that's their choice. That's how they like it. It may not be Bourdain's liking or mine, but it's theirs. His belief is not "Gospel" to others. It should be, "my opinion" !!
I would think that if he were speaking from the grave to say anything, he would say the worst thing to do to your steak would be to hang it from a hotel bathroom robe belt. That will kill the flavor.
What do you think is the worst thing you can do when making a steak?
People scoff at steak sauce. But I love A1 steak 🥩 sauce. Even some worschisther sauce is money. Lil bit of olive oil... 🏦
The only issue is carry over cooking that keeps the internal temp rising when resting...if you have already overshot the desired internal temp you are better off just cutting and eating it right away. The amount of lost juices is negligible and it is better than having it continue to cook well beyond the desired doneness.
I have done this on occasion and you are right, but don't slice it on a cutting board. Slice it on the plate so you still have all of the juices to dunk in
Agreed
Why would anyone want to cook a steak until it's the texture and taste of boot leather? There's absolutely no need to kill it. It's already dead.
Salt and pepper heavily. Grill at 400. 4 minutes total. Flip each minute to get the good grill marks. Let sit for 2 minutes. Down the hatch.
0:43 The infamous stock footage of someone missing the meat entirely and seasoning the plate. Sure looks pretty though...
Rip legend!
Ah Bourdain.... what a great weaver of words. Still miss him.
I’ll eat a New York strip and a fillet….basically a T-bone and that’s it, done medium. I will not allow well done, why bother eating it at that point.
I agree.
Still learning to get it just right and this lets me know I’m right there!! 🙌🏼
ALWAYS dry brine your steak! At least two hours before hand but 24 hours is best! You will be amazed how much something so simple can tenderize a steak!
But won't salt draw the moisture out causing the Steak tough? 2 hrs maybe but 24 seems long. Please Advise
@@MJ0U812 yes, it draws the moisture out. Then, given enough time, the meat will reabsorb the moisture. The salt also changes the protein structure of the meat which makes it extremely tender.
24 hours is the optimal time to dry brine most any steak. Any longer and it will start to over tenderize and become mushy.
"Keep it secret, keep it simple...Keep your steak safe" 🥩👀
I can't grill a good steak to save my life.
Same. I'm the queen of the sauté pan, but at the barbecue grill I'm like a monkey trying to work a telephone.
Bourdain is right, medium rare bone-in Rib Eye, or NY striploin, with some charring are the best. Paired with a glass of red, Cab/Shiraz/Pinot, all else can be put aside.
Lovely E. I like tender meat. Not tough
Reverse sear.
Great video
Late a steak do it’s job when cooking,put what you would like as for spices on your steak.
Just some perfect dripping red prime rib.
Safe home, Mr Bourdain
Just like any food taste is subjective. I won't eat steak any other way than well done. Or any other meat for that matter.
Should I hang the steak first?
You must be a monster.
Gone too soon 🥺
Hang it to let it dry 😂
Not a big fan of his. If someone wants THEIR steak cooked to well, that's their choice. That's how they like it. It may not be Bourdain's liking or mine, but it's theirs. His belief is not "Gospel" to others. It should be, "my opinion" !!
The worst thing you can do with steak is actually eat it!! Yuck 🤮
lol
Not exactly earth shattering. Click bait.
😒
Eff that. I eat my steak well done. I don't need it mooing on my plate.
🗣 🗣 🗣
No
Dont exaggerate haha if you get it atleast medium well the taste is sooo much better
Why not just rehydrate beef-jerky it's just about the same thing. Rare is daway!
Well done is shoe leather.... chop its horns off, wipe its ass and put it on my plate.
pee
A coward who killed himself. Sure real stand up guy. Not
He's dead, so it doesn't matter.
I would think that if he were speaking from the grave to say anything, he would say the worst thing to do to your steak would be to hang it from a hotel bathroom robe belt. That will kill the flavor.
Too true.
that is soooo irreverent, but you might want to think about doing some stand up comedy now and then
@@porkbelly0713 A functioning brain is required for someone to do stand up comedy.
Bourdain was authoritative in cooking and a total dolt when he talked about politics which he did too often.
Opinions are like assholes.. everyone has em.. and some stink more than others
First