How to Grill the Perfect Steak
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- Опубліковано 22 тра 2024
- Learn how to grill the perfect steak, then how to make it a Triple Threat! Brought to you by Le Cordon Bleu, the number 1 culinary school in America.*
Learn The Way to the Culinary and Baking & Pastry Arts, visit www.chefs.com
* Le Cordon Bleu in North America had more culinary graduates in the USA than any other national network of culinary schools, for the years 2006 to 2011. Source: IPEDS.
I have a new Staub grill pan exactly like you’re using. I can’t wait to cook my first thick NY steak on it and my husband’s favorite filet mignon. Your video is fab! I love the way you explained every step and your recipe for the topping. Thanks!!
Buy a Porterhouse and get best of both worlds on it.
What an amazing tutorial! The blu cheese on the steak is amazing!! Thank you chef.
-A bachelor who can’t cook
Looks amazing, but would've been nice to see the end result by cutting into the steak.
I always thought with a thick cut like that, it had to go in the oven to finish. I learned something new.
Do it this way if you don't care about the grey band
Great job Chef.
A chef that likes to eat! Now there’s someone I’ll pay attention to.
How can you tell he likes to eat?
Awesome 👍 tasty wonderful texture of the New York steak grilled.Thanks full for your dedication and hard work on this recipe 😘 ❤ and instructor.We're so appreciated it.God bless you always.Good health and happiness
Thank you for this! You explained everything very simply and got straight to the point! I love it! Do you have a video for salmon in a grill pan? Or veggies?
You are such a good 👍 Chef Ron Costa❤️
Passion makes it tasty! Stay motivated
im glad now i can grill it properly. thank you
So upsetting...it's 12am and my mouth is watering
I'm a professional chef and I never add pepper before I grill or pan sear. Pepper burns at 325°F. Most pans and grills are much hotter then that. When grilling and searing, I add pepper when resting. Plus the pepper if you grind it yourself, will give it a fresh ground taste.
Arguing with a Cordon Bleu instructor. That's special.....not to mention being a tad narcissistic.
@@Im2Old4ThisShite I've worked for relais & chateau, Four seasons, Ritz Carlton, Fairmont hotels and resorts. Over 30 years in fine dining and Michelin stars etc... Retired and enjoying critiquing cooking and food tutorials. And you?
@@amateurastronomer9463 Well.. you should make your OWN videos. It's more respected than being a random critic with credentials we can't verify.
@@spittfyre365 all this from some random original comment from 2 years ago? Fascinating.Why should I? The French Food Academy and food wishes, are excellent channels. And since I'm retired from the kitchen, doing what you suggest, sounds too much like work. Something that I have developed an aversion to. Especially as I get older. Good day to you.
@@amateurastronomer9463 The beauty of the arts.. whether it be culinary, visual or performing is each person gives their own interpretation on their art. I'm a fitness coach.. the fitness nerds tried to give hard fast rules to diet and performance. However many of us discovered what worked by putting application to subject. Cooking is very similar. What might seem like a steadfast rule might not be applicable to a person that makes really good food. My Mississippi grandmother can "outcook" ALL of you so-called pros. I just believe people should put our their own creation instead of being a critic.
Only way to cook a steak. Was taught this way when I was 14. One additional spice I use besides the original brushing with oil, the salt and the pepper is some oregano. Dynamite every time.
why the fat on the side was not rendered
Agreed, nice grillmarks. But what about the fat on the side? You definitely want that to be nice and crisp! Also, from the way that looked, it was probably still pretty rare instead of mid-rare...
Looks amazing! (as I brush off the toppings and drench the steak with A1).
There's a special place in hell for folks like you, hehe.
I'm with you on A1. I've always loved it.
excellent.............!!!!!!!!!!!!!!!!!!!
Thanks LCB, I will now cook my steaks properly.😋😋😋
seared beef fat is where the flavor is. should have done the side
Yes. In my opinion he should have held it fat side down first to render the fat. Rendered fat = delicious - raw fat = yuck.
CptStankFanger that's what I was thinking. And toss the bleu cheese
I'm thinking that blue cheese might not be too bad, would have toned it down a bit though...
And , if you save the trimmed fat, add it to the pan to sear and render it along with the cooking steak.
What a waste of s steak...
NOOOOO! HE DIDN'T SHOW US THE BEST PART...
CUTTING INTO IT and TASTING THE STEAK!
oh well, it looked like a wonderful steak
exactly what i was thinking
You could also give it that Gordon Ramsey side scorching of the steak as well, instead of serving it raw fat on the side.
great demonstration. I really enjoyed watching.
fyi, salt doesnt melt with those temperature, they dissolve from the juices of the meat. Salt melts at 800 degrees celcius (1,400F), which is a lot hotter than what the average kitchen appliance can achieve
dracolnyte lol. Of course. I doubt they meant it actually melts.
Though the whole reason to use a finishing salt like that is more for presentation purposes. Why they'd put the brown butter on top of it like that is beyond me. If you'd really insist on using it, cheese, then butter, and then the finishing salt makes much more sense in my opinion.
Thank you so much from a novice.
I go to Le Cordon Bleu San Francisco and they said render the fat down.
Yeah I was going to ask why did he not render the fat on the side down no one wants to eat raw fat
Gabe Salinas Had to make sure that didn't go unnoticed.
Thank you sir!
ITS FOKKIN RAWWWWWWWWWWWWWWWWWWWWWWW
Yuck
LeCordon Bleu - My Al Matter from my days in the hotel industry.
Nice job. You might consider resting the beef on a grid instead of a plate. Cheers!😎
Great looking steak.
Glad you found it helpful!
Niceeee chef
you said kosher/finishing salt, what about grated sea salt?
Once you cook a steak in the airfryer, you'll never do it another way. It's perfect every time.
Big thanks from The American Heart Association...
YOU KILLED IT...HAHAHA
Salut Chef
*Question from Montreal, Quebec*
At what temp should a steak be removed from the heat?
When looking for that sweet spot of 130F - 135F of internal temp?
You told us not to *remove the product* when the internal temp is AT 130F-135F as the product will continue to cook
as it sits on the plate resulting in an internal temp way above said 130F-135F
Also, Being a Le Cordon Bleu Chef what is the most difficult meal for a Chef of your caliber to create?
How long does it take to successfully completed a course of study or training, at Le Cordon Bleu Cooking School?
Being a PROUD Canadian, I would like to attend the Le Cordon Bleu Cooking School in Canada.
I was happy to find there is a school in Ottawa Ontario Canada, just an hour's drive for me, whew I was thinking France LOL
Meric Chef
-Anthony-
Salut Sous Chef Anthony,
Depends on the thickness of the steak, but resting will bring it up to 3-5 degrees (give or take) on a thick steak. He probably took it off around 128F-130F while letting it rest for the 3-5 minutes. In Canada, your rule of thumb would be to rest the meat for 1 minute per every 100 grams.
How get the steak well done
really helpful instructor,I learned alot from that web post
This Chef is great!
Enak....
After resting, does it reach not hot enough to the table? Should you keep it in a warm place so it does not get cold?
You should cover it with foil while it rests. The internal, or inside temperature will continue to go up another 5° to 10°.
Three star Michelin chef Marco Pierre White rests his steaks in the hot pan.
With respect to the resting part, is the plate preheated? Will the meat not cool down to much?
jeroensonnemans It should be. You don't put hot food onto cold plates and vice versa.
What kind of chef doesn't sear the fat cap? For shame, good sir.
good point
lazy chef doesn't
+dotdavetf2 What a gross name for it...fat cap? ewww
Excellent!
Great internet content! It looks really expert! Sustain the great work!
My only issues with this video is the beef cut wasn't named and no talk of marbleization and at 8:05 the fatty end was not seared as a finishing touch.The finishing flaked salt and browned butter I will definitely remember -- overall 9 out of 10 for good instruction.
He said it was a New York Steak. That's another name for the Strip Steak, AKA Ambassador Steak, Club Steak, Delmonico Steak, Hotel Steak, Kansas City Steak, and Veiny Steak.
Those who can't do teach. There is no way this guy could work in any professional kitchen.
What is your thought about searing steak and finishing it in the oven?
I’ve done sear then oven often and it’s really good and more predictable oven is set to a known temp.
According to some the best way is the reverse sear, low temp and slow cooking in the oven and then the high sear at the end.
Not necessary if done right
Triple threat or triple bypass?
I just tried this and mines did not look like his 😩 I need more practice lol
Good video. Everyone says to rest the steak. I don’t buy it. The steak just cools down..I find no difference....just cold steak. I love your butter and cheese!
wrong ou want juices to redistribute in steak. not end up on your plate with dry meat.
Resting meat of all kinds after cooking is key.
The reason you might find no difference is that your steak is overcooked, so there wasn't juice left when you cut into it right away.
1:04 - put'a'litl'bit'o'oooil :D
Look at the "Gordon Ramsays" and "Alton Browns" on here. If you guys are so good then why did you come to watch the video?
You want to know why? It's because it's good for any great Chef or someone who is starting out their culinary career to watch examples and to earn fro them eventually creating new ideas lot's of good chefs have done it
+justin g It's called recommended video then the autoplay. But I guess no one can watch a video and then it eventually leads up to this video.
I didn't see the video, here for comments.
That is a definite heart clogger.
The "item"?
When and how would you brown the sides? Everyone loves a crispy fat on the side. Thanks.
Not me. The fat unseared will hold the juices in the steak while it it resting.
Can't wait to try this. Will skip the blue cheese though.
Noooooo! The Bleu Cheese is the best part, lol!
The only thing that bothers me is he didn't show the after product sliced. It killed me not getting to see the inside.
Because he showed how to cook it and showed the process of using a thermometer. Cutting the thing open would only serve to allow thousands of trolls to bitch about how it wasn't cooked properly.
Also, most steak places don't cut your steak for you so why show a steak being served all cut up and ice cold by the time it gets to your table?
U pervert😅🤣🤣🤣🤣
I contemplated hopping in the car and driving to see this guy and see the steak cut (which is the logical end of ANY steak video regardless of what idiots with names like "Michael" think), but I figured he'd have eaten it long before I got thrte
What was the internal temperature at the time you sliced that beauty? Also, showing the post-slice would have been 💯
Oh Doctor, tell me more...!
well damn you didn't even cut into it... seeing the beautiful medium rare tender juicy meat when cutting your steak is my favorite part of grilling
John W He didn't cut into it because would you want a steak someone's already cut into at a restaurant? And secondly, cutting into a steak right off the grill would have the juices running everywhere making the steak dry. That's what happens when you don't rest the meat before cutting it.
Some people attend culinary school, learn all the skills, but have absolutely no gift of creativity.
It's a fucking steak..
That goes for every career in life.
You rock!
I usually sear the fat on the side of the steak first to give it a nice brown color. Am I wrong?
Beside the silly hat (I'm sorry because I had to wear them sometimes depending on where I worked) I always tested by touch. Unless I was cooking Wellington...touch.
a lot of cooks don't know shit. This guy was good. Actually, Gordon Ramsey isn't a puckered shit when he cooks at home (I find his impatience true to life and funny as fuck). Learn shit... Like how not to fucking cut your fingers off. Don't watch amateurs.
If I received a steak with a raw fat cap, I'm walking out.
the following link to my
Is that roast for one person?
salute chef
With all do respect I don’t think seasoned chefs need to use tensils to check domes.
JUST DO IT...........................................FROM BOISE IDAHO USA
someones been sneaking in the steaks...
this video gave me chest pains LOL
How did you forget to cook the fat on the side. Also you do not need a fucking thermometer, just use your fist as a guide. From the thumb (rare) to the wrist (well done). You can tell its not a quality cut since there is hardly any marbleization. Lastly, a steak will tell you its time to flip when there is no friction between the pan. I highly recommend NOT adding pepper, especially freshly ground pepper until it is out of the heat. If you must insist, use white pepper. Lastly, use a light oil, like canola, prior to cooking, EVOO will burn and will leave a sorta burnt taste on the stake.
He did say that a thermometer isn't needed once one gains some experience. The thermometer is a tool that helps beginners -- those to whom this video is aimed -- get consistent results while they gain that experience. Also, the New York Strip has very thin veins of fat running through it; it's not like a ribeye that has larger globules of fat spaced further apart. The New York does, though, have more fat than, say, the tenderloin. I think if they had uploaded this video at a higher resolution you'd be better-able to see the veins of fat.
What happened ro the fat on the side my dude..no butter basting?
out of business diploma mill
What about the fat on the sides? That would be where I'd start cooking to make it nice and crispy.. also it helps to render some of that for cooking the rest of the steak. Uncooked, jelly like fat is so gross. I'd also argue that on balance, that is way too much salt. That cheese would be enough on its own if you let it come to room temperature and then whipped it to make it into a couple of nice sized pats spiced with a little sweet paprika and a half teaspoon of honey. The honey balances the sharp salty cheese and the paprika gives it a little smoky something.
This guys personality is oddly soothing
4:34 the steak was previously removed
You should have waited five minutes and then sliced it and showed us the finished look inside !
I can see why the is guy in an instructor. He's articulate. Good video.
8:29 - "It'll have that nice saltiness" after adding salt. Ya think?
The way he talks reminds me of jim gaffigan
Pro tip don't cook on high heat with olive oil unless you want to burn your oil and leave a nasty taste on your food. Olive oil has a low smoke point, and is typically not good with the heat associated in sauteing or grilling. - sincerely, a chef at "Dolce" in Omaha, NE
Is avocado oil a good choice for searing a steak?
Yes, completely agree, if in a pan, I cut off the fatty end of a Ribeye and let that melt, cook for a couple minutes in the pan - that is the 'oil' I use to cook. Also I add water to the butter I use to finish it off with the last minute or two, depending on how rare to Medium, etc., I (or the recipient) desire. Anyway, this has always worked well for me.
Just brush it lightly with the olive oil
What kind of oil do you recommend?
don't show the inside?
Bravo! Now I finally know how it's done. I almost tried to grab the steak at the end there...
🐑
I think its kinda taste good as well
Blue cheese? Are we back in the 90s?
He really should have rendered the fat on the side it would taste amazing.
Open burners! The only way to cook!
Attilio Rizzo Jr. TRUUUUUUUU
blue cheese , cheesie
Comment section is exactly why I left the industry. Everyone has contradicting opinions.
THATS NOT A GRILL. THATS A PAN.
It's a grill pan !!!
Very temping to attend. Patient if so:)
Only 5000 calories
Is that a dry aged steak?
OH MY GOD - SEAR THE EDGE !
Give scholarship fo me
If you see a fat guy cooking, you know the food must be good!
+Mr Awesome Anton Ego must disagree with you.
I disagree. As a former fatty myself, we eat everything in sight and in large quantities. This guy is at least 100 pounds over weight is probably suffers from high blood pressure and quite possibly diabetes.
Lol. You ain't right man.
EX-R-PEE Yup. So true. Best chefs are fat.
Yeah, the food from all those skinny three star Michelin chef’s must suck. 🤦🏼♂️
I don't see the point of having grill marks on the bottom of the steak. No one flips the steak over to check out if there are any marks.
Thumbs down for not cutting it open for us to see.