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.
Awesome. I love cooking with cast iron and stainless steel. Just watching you start to finish I can tell you are real good. I learned how to make au jus in my teens and its interesting how many people don't know what to do with drippings.
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 🤣🤣🤣
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 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.
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?
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 🙏🏼
If you finely grind the pepper to practically dust before applying to steak and cooking, it will not burn. Coarse pepper fragments can have too much direct contact with the pan and can burn. A very fine powder of black pepper will not burn, as it is protected within the emulsification of the rendered fat, meat juices. It will make the world of difference to the flavor of the steak. Only add coarse black pepper after rested meat for that added heat. The most egregious NO-NO you made was tilting a hot pan toward yourself. It's the makings of a serious injury should that pan slip your way and splash you with hot rendered fat. It could even mean the death of your steak. Tilt the pan sideways, so if the pan slips, it will be caught by the stove or the bench.
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🤤
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".
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
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.
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
Pretty much the only time a restaurant made a better steak than me is for only 2 reasons. 1. They have access to better quality than me 2. They have an amazing dry-age locker Even then the majority of time I know I can do a better sear and hit rare better. Mostly this is due to me only cooking a small amount of food versus the dude at the steak house cooking 200 meals in a hour.
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
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
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.
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
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.
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.
Sorry mate, a rib eye on a Weber kettle charcoal reverse seared, then sizzled to medium rare with a peppercorn sauce, I’ve had nothing better at a restaurant. I’ve had some really good ones in restaurants, but nothing better. Click baity at its best.
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.
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.
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
Definitely one of your best long form videos, also would love to see the other aju!
Thanks you got it
I love Matt’s attention to detail … even the way he explains the difference between the types of pans … mans is talented 😎
Thanks Chef
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.
One of your best long form videos yet! Really enjoyed this one 🔥
Really appreciate that
Learned so much from this video. Thank you.
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 ❤
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
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
Love the straight forward direction and honesty. Wonderful channel.
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
Such a freaking good channel. 👏 👏
Right of the bat, I beg to differ. I’m yet to find a better tasting steak from a restaurant than my own.
Thanks for sharing your knowledge. It really helps us HOME COOKS to cook and prepare our dishes
Glad you enjoyed
I love the drunk steak method!!! Rare/Med-rare please! The hubs (Mark) comes up with his best original recipes as drunken chef😂😂😂
Yes another au just recipe video please!
Rad
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
Awesome. I love cooking with cast iron and stainless steel. Just watching you start to finish I can tell you are real good. I learned how to make au jus in my teens and its interesting how many people don't know what to do with drippings.
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.
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
14:13 sweet little flare coming out the bottle
Cooool haha
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
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
I normally leave my steak overnight in the refrigerator uncovered. Should I be covering it?
This video is so helpful for real thank you so much 🙏🏼 ✨
Glad :)
Is that salt or pepper going in after the shallots for the wine jus? 14:01
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?
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
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
Knife skills! How do you sharpen your knives ❤
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
If you finely grind the pepper to practically dust before applying to steak and cooking, it will not burn. Coarse pepper fragments can have too much direct contact with the pan and can burn. A very fine powder of black pepper will not burn, as it is protected within the emulsification of the rendered fat, meat juices. It will make the world of difference to the flavor of the steak. Only add coarse black pepper after rested meat for that added heat.
The most egregious NO-NO you made was tilting a hot pan toward yourself. It's the makings of a serious injury should that pan slip your way and splash you with hot rendered fat. It could even mean the death of your steak. Tilt the pan sideways, so if the pan slips, it will be caught by the stove or the bench.
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
How long was it sitting with the heat off?
Like 10-15 min. Pretty easy since it’s like resting time included
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".
ngl ive never had a steak from a restaurant be half as good as one at home
Got it backwards with the gloves as a small sliver of snipped white glove will blend in with the marble of a steak
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
Give us the **Slaux jus!**
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
That sauce needs butter. Steak looks perfect
Wow Good video . thanks
I need to make a steak now! Must try that turn off method!
You should!
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!
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
Put a little flower on that sauce son
cool vid bro
Appreciate ya
On point
Thanks
Pretty much the only time a restaurant made a better steak than me is for only 2 reasons.
1. They have access to better quality than me
2. They have an amazing dry-age locker
Even then the majority of time I know I can do a better sear and hit rare better. Mostly this is due to me only cooking a small amount of food versus the dude at the steak house cooking 200 meals in a hour.
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
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 😂
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.
So early that quality is still 720p
Haha
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
Yea I remember my first time too 😅
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
CAST IRON FOR THE WIN FOR US!
Love cast iron
You got that steak and Dan&Joes pike place?
Pcc
A1 sauce? Yeah, I’m judging it!
It's not blood. And I have never had a steak in a restaurant better than at home.
As long as you buy high quality meat and use the right amount of salt you can make a better steak at home
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.
Salt it, burn it, eat it
The people in these comments clearly have only been to applebees and dont understand what you're saying. Lol
Thanks. But pretty thick gray caps on both sides of your steak. Hummmm😕
My steak’s definitely taste better at home… no joke !
I believe it
If you think steaks taste better from a restaurant you dont know how to cook a steak
No butter? Sigh
👍👍❤️
:)
Well done stake is a wasted stake
🐱
:)
🦆
🐥
Its salt
Sorry mate, a rib eye on a Weber kettle charcoal reverse seared, then sizzled to medium rare with a peppercorn sauce, I’ve had nothing better at a restaurant. I’ve had some really good ones in restaurants, but nothing better. Click baity at its best.
They don't
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.
A.1; NO!
They do not...
If not homemade, A-1 for steak and Heinz 57 for pork in this household 😋
Haha yesss the best
Steaks NEVER taste better at restaurants lol.
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.
Pause
😼
:)
🐱🐱
Heyy
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
Steak NEVER tastes better at a restaurant... gtfo here
🐱
:)