why steak ALWAYS tastes better at restaurants
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- Опубліковано 12 чер 2024
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0:00 what steak is best?
0:14 which gloves are best for steak?
1:17 what is the best way to preserve steak for a long time?
2:32 let your steak sit out and dry
3:35 don't cover your steak with plastic
4:27 what is the best pan for cooking steak?
5:48 why do chefs sprinkle salt from high up?
6:17 when exactly should you pepper a steak?
6:41 how to render fat steak
8:41 how hot should a pan be to cook steak?
9:15 how to sear a steak
9:39 my drunk method to cooking the perfect steak
10:48 how thick should steaks be cut
11:58 let the steak chill in its own fat
12:48 let your steak rest on a rack
13:20 how to make a red wine jus
15:27 and that's why restaurant steaks ALWAYS taste better
#steak #acooknamedmatt #food #cooking
What’s the best steak cut ?
I like NY strip personally
My fave
Ribeye cap steak cooked medium rare+. Over wood fire. With a truffle béarnaise or sauce on the side . 🔥
NY Strip, thick cut.
new york strip w/ salt,butter,garlic, in a cast iron skillet, medium rare! YUM
As a retired firefighter of 25 years,...I can attest that the drunk method sets off fire alarms at 3 a.m. But usually, it is hot dogs when the water boils off or instant mac n cheese when the occupant passes out on the sofa....I enjoyed this video, I will have to try this method.
Definitely one of your best long form videos, also would love to see the other aju!
Thanks you got it
Is it just me or does everyone also feel cozy just listening to him talk? I could learn about gastronomy for hours and hours. You're the best
Haha :)
sometimes i just listen to him while i work. love his voice ❤
Love the straight forward direction and honesty. Wonderful channel.
Learned so much from this video. Thank you.
One of your best long form videos yet! Really enjoyed this one 🔥
Really appreciate that
I love Matt’s attention to detail … even the way he explains the difference between the types of pans … mans is talented 😎
Thanks Chef
Awesome!!!! Thanks for these helpful tips! I would love to see a video about the longer cooking process for the red wine jus!!!!
I’ll make one
This video is so helpful for real thank you so much 🙏🏼 ✨
Glad :)
Thanks Matt! Probably one of the best creators here. Please do more behind the scenes livestreaming. We'd love to chat with you 😁
:) thank you
Thanks for sharing your knowledge. It really helps us HOME COOKS to cook and prepare our dishes
Glad you enjoyed
Wouldn’t a thinner pan give more heat control? Cast iron has terrible heat control.
Unless by control you mean retention or consistency. But control, to me, means having the ability to quickly change temps. Thin pans are much better for that.
Knife skills! How do you sharpen your knives ❤
Wow Good video . thanks
Hey Matt been watching Benji cook steaks on the grill forever I always wanted to see how you can cook steak on a pan. Thank you for giving us major advice on cooking a proper steak ! Great points Grateful
Your right for an inexperienced cook its intimidating I will try your Drunk Method 🤣🤣🤣
Rad ! Lemme know how it goes
Yes another au just recipe video please!
Rad
I love the drunk steak method!!! Rare/Med-rare please! The hubs (Mark) comes up with his best original recipes as drunken chef😂😂😂
I actually worked for a few years as part of the opening team at a Texas Roadhouse in NY that opened in 2017. Line cook, hot prep, & cold prep. I didn't realize that one was different, but they had an on-staff butcher whose entire job was just butchering fresh meat. The butcher had their own walk-in cooler with their work station and storage for all the cuts.
I hate that place and I'll never work in a kitchen again, but the butcher thing was cool.
Yea that’s definitely not the same place haha
Black pepper does not really burn. when you put it on the steak in advance. "It is spice so it burns" is the same truth as "Lead is hard because it is a metal".
Hey Matt, Know this is a food channel and all, but I gotta ask cause im thinking of doing UA-cam also, what camera do you use? Also thanks for the streak video, gonna try the method out.
I use a Sony fx3 with a Sony 16-35 Cinema lens
Right of the bat, I beg to differ. I’m yet to find a better tasting steak from a restaurant than my own.
14:13 sweet little flare coming out the bottle
Cooool haha
Well, now I have to try this method for making steak. I have always done reverse sear for steaks that size, but this is way faster!
It’s a great way to
Now I’ll pepper my steaks after cooking, never thought about it. Salt doesn’t burn but spices do. Learning so much
Maybe don’t salt before cooking. Draws out moisture. Salt after cooking.
Steaks never taste better at restaurants. They are highly overpriced and I can make one much better at home
There we go
That’s not true for many people. It also depends on the restaurant. I’m sure you can cook a fine steak, but I’m choosing Peter Luger’s or Morton’s over some dude who’s not a chef.
💯
Some can’t even cook for themselves, not because of some health limitations. Some can cook to survive their hectic lifestyle. Then, some can cook and match or make better steaks than chain restaurants. However, if you love to cook, experiment, and learn from the best, make your steak taste like a Michelin award-winning chef. This video is for those who want a better steak than the usual drop-in pan and eat whatever comes from it.
Then you've never been to a really good restaurant 😂😂 I can cook steak better then a lot of mid tier restaurants but I have had some steaks where it's thoroughly confusing the flavor they can produce and cut of meat
Is that salt or pepper going in after the shallots for the wine jus? 14:01
Thoughts on when to salt? Whenever I'd salt overnight, I feel the texture of the meat has changed a little bit. Fibers aren't as loose.
I just salt right before cooking
Please do a long form video on making a proper au jus
Well you’re in Luck. Just posted it a couple days ago. It’s titled “why chicken is always better at restaurants” 20 minute long video
I normally leave my steak overnight in the refrigerator uncovered. Should I be covering it?
Wow the paper thing note taken thank u 🙏🏼 I wonder why my meat turned brown after jus one night in the fridge hence I put it in plastic 😩 33 years old and I just found this out now 😩 Thank you 🙏🏼
Yea helps from oxidizing
On point
Thanks
cool vid bro
Appreciate ya
What were the ingredients used to make the red wine ju? Does it matter which red wine you use?
Check my new 20 minute video on chicken better at restaurant s
For huge steaks like that try salting and leaving in the fridge for 12-24 hours, also u can score the fat cap so when rendering it cooks more evenly and you get crispy pieces of melted fat🤤
Mmmm
I need to make a steak now! Must try that turn off method!
You should!
great video. I make my ribeye in a simmilar fashion, and just to correct you - I have yet to find a restaurant that can match my ribeye. most leave me dissapointed. but I am a ribeye king tbh
This video made me hungry for steak lol. Just got done searing my ribeye cap steak (medium rare of course), and made an amazing whiskey sauce
Sounds great!
Those are some thick steaks. I have always wanted to find steaks of those sizes, but the local grocer’s thickest is about one inch. How thick are those so I can refer to a local butcher?
Some chefs would have a rare/med rare cook and a med/med well cook in their own spots so that they could just focus on consistency. I learned this recently while watching an interview with Wylie Dufresne. Super interesting
Yea
Yea I remember my first time too 😅
Not a fan of this cook. Crust could be better and there’s a big grey band. I’m sure it still tasted nice but I’d go for a reverse sear on a steak that thick.
How long was it sitting with the heat off?
Like 10-15 min. Pretty easy since it’s like resting time included
So early that quality is still 720p
Haha
That sauce needs butter. Steak looks perfect
You got that steak and Dan&Joes pike place?
Pcc
A1 sauce? Yeah, I’m judging it!
Hi Matt! Great stuff as always! Point of contention, though. Texas Roadhouse cuts all of their steaks in house. Individual steaks are NOT vacuum sealed in plastic and opened up when ready to cook. They’re one of the few steakhouse chains that cut their own meat. My brother is the managing partner of a Texas Roadhouse. Everything is cooked from scratch, on premises. Is it the best steak you’ll ever eat? No. Is it a decent steak for a good price? Yes, definitely.
I’m not a fan and i worked there. I know it’s all vac packed and sealed
It's not blood. And I have never had a steak in a restaurant better than at home.
Salt it, burn it, eat it
Regarding the glove color: Several years ago, we were celebrating a co-workers baby shower and someone got her favorite cake from Costco. We cut into the cake to find A WHOLE WHITE RUBBER GLOVE in between the cake layers. Good times lol
lol 😂
CAST IRON FOR THE WIN FOR US!
Love cast iron
Before putting the steak into the fridge salt it. That will give the salt time to get deep into the meat. This serves a few functions, first, seasoning throughout the cut, second, salt helps to break down some of the longer protein molecules into compounds that you can actually taste, and thirdly, helps to draw moisture out of the meat, improving intensity of flavor.
Nice
Thanks. But pretty thick gray caps on both sides of your steak. Hummmm😕
👍👍❤️
:)
I don't understand the Texas Roadhouse hate. I go to very high end steak restaurants regularly for work
Privately I go to Texas Road House with the family regularly as well
And I do not find their steak is very far off from the places where you pay $80+ for a steak.
Maybe it is the franchise guys in my area that have the Texas Road Houses by me that are higher volume - but they do have either thawed or freshly butchered steaks out, and are not thawing them when ordered.
At home, I also buy a whole loin, cut it into steaks, vacuum pack and freeze the ones I am not going to eat in the next few days. It gives me more control of what meat I can buy, and how thick I make my steaks, and what part of the loin I cut what from.
Yes, I usually pick the best cuts for immediate use, and freeze the shorter ends....
But - if I thaw them a day or two out of the freezer, then pat them down - I don't think they are that much worse in terms of meat quality than the fresh ones.
To me it’s inedible. Pretty much like a walmart steak. I can’t do it.
The people in these comments clearly have only been to applebees and dont understand what you're saying. Lol
My steak’s definitely taste better at home… no joke !
I believe it
No butter? Sigh
Well done stake is a wasted stake
I don’t eat at steak restaurants because you’re paying upwards of $100 for what’s supposed to be an amazing steak and I do better steaks on a $100 Weber at home. If you pay for the better beef you’ll actually be surprised what you can do yourself
🦆
🐥
If not homemade, A-1 for steak and Heinz 57 for pork in this household 😋
Haha yesss the best
🐱
:)
They don't
Thats just a straight up lie I haven't gotten a good steak from a restaurant in probably almost a decade they're literally always better at home
Pause
A.1; NO!
😼
:)
They do not...
🐱🐱
Heyy
Love your channel but gotta disagree.
For my wife and I Anniversary we went to a local steakhouse called Gracies and we got their $140 Dry aged Porterhouse to share and after we got it I realized I made a mistake.
Better at home.
Did you watch the video ? Maybe Gracie’s isn’t doing all the right things or maybe they had a bad cook.
@@acooknamedMatt Not just there, that was one place out of many.
Saddest part is I've had better steaks at Texas Roadhouse and Logans.
Steaks NEVER taste better at restaurants lol.
You should become a hand model
😂
@@acooknamedMatt not kidding
🐱
:)