For anyone who doesn't understand the numbers he is saying, that is what you are ordering. When you order Medium Rare, you are ordering a temperature, not your own esoteric idea of what the color pink is.
I would suggest that unless you are at an exceptional restaurant you are simply guessing and trying to adjust for what the chef thinks each level is. I order blue most of the time and its very very rare its actually blue. Restaurants in Europe tend to be a bit better than the UK for actually giving you what you asked for. I think many places in the UK are sick of people ordering rare steak and then complaining when its actually rare. When I worked at a pub in my youth that was the chefs pet hate. People who would send a steak back because their rare steak was actually rare.
@@mctrials23I was at a restaurant a few years back and this pretentious little shhaart with his pretending to be more wealthy than they are family ordered a medium rare steak. The steak came out medium rare he had a meltdown at the waitress and sent it back saying it wasn't medium rare it was blue rare, he then received his medium well steak and proceeded to laugh with his family about how crap the chef was saying how hard is it to cook a steak?.... It's your job! When I left the restaurant as i walked past I said hey btw your steak was medium rare, what you ate was medium well you really should check the terminology before you attempt fine dining, the waitress giggled in the background was hilarious
i like blue steak the most. take it out and salt it and let it sit until its room temp then sear super hot for a short amount of time. i like the chew and sear contrast.
This is definitely the best and most comprehensive guide I've seen online on steak terms and temps. I love how he precisely and objectively is able to show the difference with temperature.
Yeah, but he didn't explain what his steak is made out of. He said they have cell walls, so it must be something new, or steak that is from somewhere unknown.
Love this. Genuinely expected a lot of the myths and alchemy that seem to accompany steak cooking guides. There seem to be lots of things that you must/should do, often for badly explained reasons, and that don't actually stand up to scrutiny - they're just things that that chef was told to do as an apprentice, and so they still do them, whether they confer any real advantages or not. How heat interacts with meat is essentially a mix of physics and biology, so it makes a lot of sense to treat it that way when explaining it - even when you get practiced enough to do it instinctively, those are still the processes you're working with.
So the steaks cook for 4 mins (30 seconds each side before flipping), then into the oven at 180degrees C (2 mins each side before flipping), probe and roughly 4 minutes total is where he removes the medium-rare, 6 minutes medium, 8 mins for medium-well and 10 mins for well-done. Then the 40C drawer is to raise their temps, until the target temp, then cover with a lid and set a 10 minute timer for resting. Blue is 38C, rare 44-46C, medium-rare 48C, medium 50-52C, medium-well 56C, well-done 60C. Finally, from Heston’s other steak recipes, remove pan from heat, add butter/aromatics and beef juice from steaks, slice up the steaks and spoon the dressing over it. Will be trying this out, thanks.
@@burritodog3634did you actually watch the video? The point is how to consistently achieve the required doneness, if you order a medium rare steak from a restaurant, do you think they just throw it on for some arbitrary amount of time and go "yep thats probably right"?
Is the target temp 40 C? The steak reaches 40C in the drawer and (for example a medium rare steak) and it will continue to climb in temp to 48 C by the end of that 10 minute rest?
Great comment. Just so I have this right. a total of 4 min on the grill. Every 30 seconds flipped (or turned for the grid) so 30s turn, 30s flip, 30s turn 30s flip. for 4 min? It seems like the video he only flipped once but turned several. After that, it is in a 180 oven flipping every 2 min until the probe hits the doneness mark (say 48 for medium rare) which is probably another 4 min Then let it rest for 10? And when it rests, under a lid? or is the lid not necessary. Was that drawer he had at 40, was that the resting?
I spend all my life cooking meat without a probe. Sometimes it would come out good, sometimes under or too well done. After buying a cheap probe, my life changed. No need to think of time, just technique. Now I can cool accurately any piece of meat. Probably the best buy in my life in terms of cooking.
Part of the issue for home cooks is consistency, especially on a grill, as we often do not have professional grade equipement that holds the temps the same each time, so cooking time can vary more.
Thankfully, I've had the pleasure of working in a lot of restaurants and cooked a lot of steaks so I didn't need the tip, but I've got to say this may be one of the absolute best videos about cooking a steak I have ever seen.
Really nice to see chefs applying the knowledge that Heston has acquired with the help of food scientist. I think a lot of chefs would rather stick with their old ways because that's what they've always done.
Completely agree and wonder why other steak houses haven’t done the same thing. It would be interesting to see how Gordon Ramsay does a steak. He has an excellent video on cooking Beef Wellington. If I had the money and knew my time on earth was limited, I’d pay Gordon to cook my final dinner.
Yes Chef! I know I say this a lot but the openness and insight you guys give is invaluable. I’m over next Wednesday with a mate and can’t wait! Best channel on RUclips!
In Belgium (and in France of course) we use de terms: Bleu (= rare), Saignant (=Medium rare), A Point (= Medium), Demi-anglais (= Medium well), Bien-cuit (= well done), Trop-cuit (=Overdone).
those steaks are perfect!! I used to work at a steakhouse where they taught me how to check temp by using a cake tester, it requires some practice but it is absolutely accurate once you master it. We never used probes there because they leave bigger holes in the protein.
same, I even make sure the sides get a bit of a sear I don't think I'll ever be in a situation where I'm cooking on a grill like that but the info on temps was interesting
@@1flash3571 Not true. Go watch Guga cook steaks with charcoal repeatedly, no grill marks, perfect crust. He uses a circular rack with a cold side and a hot side and spins it just to avoid the grill marks, because they truly are so bad. You can't get a good crust on the rest of the meat without burning on the grill marks. Seriously. What this man did was impressive for sure, but I wouldn't be happy paying for that steak. I'd rather sous vide a perfect mid rare and then sear it with charcoal on a cold grate. Far better to me.
I have gone the gamut of the cooking range in my life. I started at well, moved to medium rare, then wanted blue, and back to rare and now I just want a well cooked steak. Just not well done. I have also tried different techniques such as grilling, sous vide, pan fried, reverse sear, and broiled. Again, just want a well cooked steak. Thanks for showing us your technique.
Well then why is this British chef, in an English-language video, not _saying it in English_ ?? How the hell is this a 'how to do it at home' tutorial, when he's using professional jargon that 95% of us won't understand?
I've noticed as I've gotten older (30 years old now) that the more done I like my steak. Back when I was in elementary/middle school I liked rare, then high school and a little after medium rare. Now at 30 I still like medium rare, but prefer medium.
Fallow just looks like a good restaurant. I've eaten and worked at a few Michelin /San Pellegrino spots but short of experiential fine dining, this is the kind of place I want to eat on the regs.
Heads up at 4:51. The cells cows are made of do not have cell walls. They have cell membranes, but they aren't rigid like the cell walls in something like a pepper cell.
@@matthew401 I'm politely informing him, so he doesn't continue using incorrect terminology on a subject he likely discusses relatively frequently. It's nice when people do this for each other constructively, because it helps mitigate the propagation of false information.
I can only be grateful for the education you just graciously displayed to me and us all. Finally. Some one clearly explains and shows what we are all doing wrong and how to start on the proper Journey of cooking a steak properly. I'm so thankful to see all this. I embarrassingly have been stumbling and struggling to comprehend how to …"cooking Steak" …. and probably only achieved the desired result...5 % of the time ( Tasty juicy tender steak). More by good luck not good cooking. Sir, you have just confirmed all of my internal queries of..."what about this " ….. "or that".... ??? Thankyou for sharing. I'm so pleased.
Most people do tend to "be good" at cooking steaks by sheer luck - myself included. Until I learned about the maillard reaction. Changed the way I cook steaks. This video showed me even more now. There's always something to learn about cooking, no matter what youre experience level is in cooking.
informative video but temps must be different around the world? here in NZ always been taught blue 43-46c, rare 48-52c (50 being spot on), med-rare 53-56c (55 being spot on) , med 56-65c (60 being spot on) , med well 66-70, well done 72-75c. these temps havent failed me so far
Maybe slightly on the wide side those ranges, med rare is dead 52 Ive always thought (dont really care about the rest but 65 is def no medium, thats grey all the way) him saying 48 is interesting ..
What gets me is how he purposly went mad on the well done to make sure it was as bad as possible. He has rare at 6° higher than blue (44° vs 38°); med-rare another 4° higher (48); med +4° (52); med-well +4° (56); then for well done, _fourTEEN_ degrees higher (70)!! It's perfectly possible to cook a steak to 60, or even 65, but he won't do it? Why?
The temps are wrong in the description, I use a termometer and for medium rare you need 130-135F, even 125F could be acceptable but 118F is clearly wrong
I have just ended the video and I think the problem is that he is measuring the temperature before resting, so the temperature actually will get up like 10-15F when you let the steak rest (at least for medium rare)
Unless you're a pro like this guy you will never get the touch method down. You need to cook hundreds of steaks of all different varieties and weights to get that good. The best thing I ever did was buy an instant read thermometer, I haven't over cooked a steak since...
This. Seriously, unless one is cooking several steaks a day…touching it to judge doneness is guessing at best. Get a Thermapen and be done with it. I have some friends that INSIST that they can tell the doneness AND temp by touch. Not one of them has ever been completely correct. And they’re certainly not consistent. OTOH, I DID graduate from culinary school and have ZERO issues with using an instant read…it’s just another tool…and I can hit the exact temps every time.
It's an ego thing, why actually measure and get it correct when I can use my macho intuition and hope I didn't mess up? It's so silly, because the extra couple degrees absolutely impacts the quality of the dinner you just spent like $12+ per lb for. Just get over yourself, get it right, and enjoy a perfect dinner!
@@xipalips from working in a busy, understaffed restaurant, it is as the guy says. you use the probe for your first month or two, then after you've done thousands of steaks you kinda know before you probe, but you check anyway because you are still new, then eventually you just know. And sometimes your head chef and the orders coming in simply don't give you enough time to probe every piece of meat (they should have more staff but that's another issue). Not to mention many restaurants don't have the instant temp like that one, it will take 10-15s for the thermometre to get an accurate reading, which you simply don't have time for (remember you need to rotate every 30s and you have maybe a dozen steaks on already)
@@AviatorChefget a grip mate, we all know you’re well hard because you know how to cook. The comment you’re replying to is obviously talking about people who are not professionals and have never stood in front of a grill with 20 steaks on it.
nah, the only people who throw around terms like "macho intuition" have never worked to become good at anything in their lives. They don't get to criticize others.
Love the Heston history from Fat Duck. 🦆 Can you do a couple of videos on how your prior training has affected or influenced your current cooking? Your inventive streak is clear to see, let’s hear all about it! Love the videos boys, not sure if you read all the comments but me and the wife have travelled twice from Sweden to eat at Fallow, all down to your videos. ❤
Here a small summary from what I understood for this type of steak (cut and thickness): 1. Grill the steak for 1min each side turning every 30s. 2. Into 180°C oven: Blue - skip oven, straight into rest Rare - 2min then rest Medium Rare - 4min then rest Medium - 6min (?) then rest Medium Well - 8min (?) then rest Well Done - 10min+ then rest (70+°C) 4. Temps after Resting: Check every few minutes(?) Blue - 38°C Rare - 44-46°C Medium Rare - 48°C The rest he didn't mention but following the pattern of about 4-6°C increments Medium - 52-54°C? Medium Well - 57-59°C Well Done - 60+°C Correct me if there's anything wrong.
Don't forget the hot drawer is 40 degrees, so technically the blue probably isn't 38 degrees internal when you rest it off the grill, it actually comes up to temp in the drawer.
@@123Andersonevi threw my steak into our kitchen drawer once like this, too. My wife beat me up with that steak afterwards and had me clean it all up Guess I need a very special drawer for this method
Chef's mastery of the skills he's executing is undeniable, but it's a crime to refer to that cross-hatching as a proper crust. Imagine if he executed a crisp flat sear on these otherwise beautiful steaks.
I wish customers knew this , amount of times I've served medium steaks and they've sent them back complaining they're medium rare or rare .. so many will say there shouldnt be almost any pink , and you can even show , pictures of the cuisson and how it's meant to look, and they will swear your wrong. Customers always right . Except when they're not . Great video great instructions , cheers chef
Yeh, on this guys scale, medium rare is perfect, but ive been to some places that medium rare was closer to this guys rare so sent it back. Its quite a fine line but if you just over or under cooking by one scale ppl will complain
GREAT video. I just made a few fillets yesterday on my charcoal grill. Grilled them to medium rare then let sit for about 10 min them wrapped them in foil for a bit till the sides were done. Came out perfect. I don't bother throwing them in a stove.
I learned that i really like blue but its highly dependent on the cut. Filet is about the only cut thats got the right combination of being lean and tender. Unrendered fat isnt pleasant and a lot of cuts need heat to become tender.
One of the best ‘how to cook a steak’ videos I have seen. Although he didn’t mentioned when to take the meat out of the fridge before cooking. Would be interesting to know his thoughts. Also whether to pat meat dry before cooking.
0:15 If you pat the steaks dry you'll steam them less and have an easier time getting a crust. That being said, if you have enough heat in a professional setting it's not as necessary.
Love that this chef admits he is not above using a meat probe, many are so arrogant they would rather send out a steak that was under or overcooked than ever use one. Meat thermometers are an amazing kitchen tool, even the best most experienced chefs will have difficulty telling precise doneness at times.
Dude if you cook steaks long enough and know what you're doing, you don't need a thermometer. It's not about being arrogant, it's about being efficient and not poking unnecessary holes in your meat. You clearly must use them all the time and have some subconscious feeling about not being good enough or something. When you are cooking a lot of steaks at once on a grill, you don't have time to sit and temp every one. You touch it and boom there's your info
@@AviatorChef No need for the insults, obviously, he's not going to get the touch from cooking steak occasionally, don't think it shows any repressed feelings of inadequacy. You just proved his point perfectly about arrogance.Boom.
@@Popspicker if you consider what I wrote being insulting, you must be softer than baby shit. And no he didn't prove anything haha. I wasn't being arrogant at all, softie.
@@Popspicker he was also insinuating that you can't send out correct temps without using one. Too many arm chair quarterbacks who don't know what they're talking about.
I’ve seen this guy cook his own steak (or another fallow person on this channel), their personal steak doesn’t have grill marks. It is a tourist / rich person trap.
Blue and well done are definitely the hardest marks to hit. Unfortunately, none of that matters when the customers are often wrong about steak temps. You can give two perfect med-rare steaks to two people and one will say it's still raw and the other one will say it's overcooked...
What I have understood through my years of cooking is that people who make fun (sometimes even are aggressive) of well done steaks generally don't know how to cook a well done steak. The juiciest and most tender steak I've ever had in my life was surprisingly a well done.
I actually often find myself picking the biggest steak to cook for a well done order. Too many times I had unsatisfied ‘well done type of’ customers complaining that their steak didn’t meet the weight (whether 180g, 200g or whatever) stated on the menu. However the more you cook a piece of protein, the more liquids it will lose. Still it hurts to pick the biggest piece for someone that should just order chicken instead. Just to avoid problems. But yeah, cooks tend to get more food back than feed back
I can't make out what he's saying, and the auto-generated CC is zero help. The word I'm curious about sounds like "Kwee's'on" ? 1:04 is the second usage in the video, I think.
I used this grill 30 second -> oven 2 minute cycle for 9 Elk chops (a lean bone-in ribeye) and the results were consistent. Given a thinner cut and less fat, the 48°C range resulted in medium, which for Elk is a near perfect cuisson. Some were resting on the plate at a slightly lower temp which is my usual result for lamb chops. I don't smother the steaks in fat, I use a vegan butter (!) called Miyoko's, with great results.
I vacuum bag my steaks up, sling them in the meat jacuzzi at the desired temperature for a few hours. When done, pat dry and sear on a ripping hot pan to create the crust. Cover in foil while I make some aromatic melted butter, cover them in it and serve. I'm not good enough to not cook meat sous vide, so i bought the kit to cover my failings!
I aim for medium rare when I cook myself, but I almost always order rare because the vast majority of places overcook them in my experience. Of course I'm not talking about fine dining places, just steakhouses etc
yep much safer to order rare, med Rare at low end joints are medium at best likely medium well. I used to be a rare guy only but I'm more into bleu steaks now. I like it cold in the middle and I like sashimi too.
I think most places just ask you how you want it as something to say then cook them all the same. I have sent steaks back when I have ordered them rare or medium rare and they have arrived medium well done or even well done. I think being 1 step away id acceptable but not 2 or 3
@Thanosisnotreal The beef tallow is heated, that's why it's liquid. It won't be liquid if it's not heated if you buy it in a jar. Or if you make your own beef tallow when it is stored it will be a solid.
In no Michelin Star Restaurant, I've ever been, they asked me for the doneness. They always do it on the point. If you want your steak well done, you are not the person who should eat at a Michelin Star restaurant.
They usually still ask. There is a world of difference between rare and medium well done and some people have that valid pref. Few places will do a blue steak as people send them back as "uncooked" not knowing what they asked for.
@artful1967 I've never been asked in a gourmet restaurant (Europe). Once I had a conversation with the Chef who told me, serving a Steak that is not a point (Medium rare) might them cost their Michelin star.
Thanks for this awesome guide. If someone orders a well done steak he should get a "no" or "maybe a chicken breast for you?" as an answer. ;) Eating a good piece of beef well done is simply not very smart imho because it doesn't make the meat more healthy or better digestible (you could eat good quality beef literally raw and btw. blue is NOT raw), it will just make a perfectly tender and delicious steak tough and furthermore it deletes loads of flavour. I personally think medium rare is the perfect temperature and I always got the best results (with almost no grey searing ring) by grilling or searing a room temperature steak (unsalted) in a pan with high temperature in clarified butter and later arosizing it with butter, garlic (pressed cloves or maybe even dried powder, both works very well) and maybe rosemary. Salt and black pepper will be used when served, not before.
Excellent video. I never understood why probes are such a contentious topic among chefs. Seems to me like just another tool in the kit. You and the Fallow team show how to use it properly 👍🏽
I understand that one can be quite adept to gaging the temp of a product they work with often. But if you were to get a product from a different supplier or all of a sudden it's a product that differs from your usual in aging duration and/or method. Or you're working with one that's now an ex dairy cow, grass or grain. Then i think you should err on the side of caution. I know, lots of "if's" but I think probing is just a sure fire guarantee. Would be a shame to mess up the cuisson on a beautiful product just because of 'pride'.
Using the thermometer diligently trains you to do it by feel, but if you stop temping it, your ability to gauge starts to deteriorate over time. I have gone back to probing every steak; no surprises, and steak is expensive
Love my steaks blue. But i also love steak tartare. I've never had a steak cooked more than rare. I can't abide overcooked meat. But that's of course personal. There's no right or wrong here just personal taste.
I would only order a blue steak at a top tier place as I have seen people order blue steaks from regular places/pubs and they are never happy with their steak. My go to order is rare which usually comes out as medium rare
While you are completely right - its all personal and nothing is wrong - a very highly marbled steak really benefits from being cooked to at least medium rare to actually render a bit of the fat.
@@tristancleary oh yeah that crispy fat is to die for. But I'd choose a cut that offers the ability for a rarer/blue cuisson just because I generally like the flavour and texture better. However you're right on a grill or wood fired BBQ getting that fat melting and keeping the steak nice and moist is also lovely. But even then I think if you do as the chef showed and keep it at a reasonable temperature for a while you can probably achieve that?
@@xvnbm It's the hardest one to make to where it doesn't taste like horse hide. If you can get it well done and still juicy, you've become a very good chef.
Great video showing people the colors and temp differences. My only issue with all of them is the "grill marks" I want that sear on the whole steak as it gives so much better flavors to a steak.
@@IThinkICare it’s water and myoglobin. It’s a protein that has a lot of iron in it. The butcher bled the beef long before it gets sold. I thought it was blood for years.
@@fancykarlmarx which is in the blood ....... I was gonna write ..... then I looked it up and no , it 's not . I learned even more today. Thanks ! PS: just because they bleed it, doesn't mean all comes out.
Tried this twice now and it's amazing. The flavour is addictive. The fats are luxurious and rich. The meat is tender. It's predictable and controllable. Fantastic👌 I do think his explanation is poor and doesn't really explain how to rest it. But the technique is: brown exterior in a pan turning every 30seconds. Then 180c oven for 4mins, turning after two. Internal temp should be 48c. Then rest at 40c (maybe with oven off and door open, or just covered with a plate).
entitlement of chefs then forget the dish is "over handled" throughout the process, pan frying is cleaner ,, safer, & better to control also no mention of "the minute steak" or "very well done" ( which in the normal world is cooked through & recommend )
Just me or did he wipe his nose with his bare hands (@4:21) and handle the meat directly with a bare hand? Should I assume he washed between frames?🤔 Doubtful. 🤮
He cooked a well done steak literally perfectly, yet rubber enjoyers will still argue that "a perfectly cooked well done steak will be as moist as a medium rare"
I had full confidence in you and appreciated everything you said and were doing...right up until you wiped your nose [4:21] with your bare hand in the kitchen and went right back to bare handed handling the steaks. Come on, mate.
I mean it cuts after that you have no idea what you’re on about son Could have had a bath straight after and the power of editing has just confounded you
@ryanthornton5187 I get a couple of steaks for 20 pounds at my local supermarket (bare in mind UK food in general is higher quality than American food so a £20 steak here is probably like 100 dollars in America) I cook it until there's no pink and its always delicious, juicy and most importantly NOT RAW lol
Man you nailed it. Med rare is my favorite as well, but if you’re cooking I could handle med/med well too. Which is odd for me. Most resteraunts I feel like just guess at it.
For anyone who doesn't understand the numbers he is saying, that is what you are ordering. When you order Medium Rare, you are ordering a temperature, not your own esoteric idea of what the color pink is.
This is the best comment I have ever read regarding steaks! 👍
The very good (and expensive) restaurants should mention this on the menu... 😉😂
I would suggest that unless you are at an exceptional restaurant you are simply guessing and trying to adjust for what the chef thinks each level is. I order blue most of the time and its very very rare its actually blue. Restaurants in Europe tend to be a bit better than the UK for actually giving you what you asked for. I think many places in the UK are sick of people ordering rare steak and then complaining when its actually rare. When I worked at a pub in my youth that was the chefs pet hate. People who would send a steak back because their rare steak was actually rare.
@@mctrials23I was at a restaurant a few years back and this pretentious little shhaart with his pretending to be more wealthy than they are family ordered a medium rare steak. The steak came out medium rare he had a meltdown at the waitress and sent it back saying it wasn't medium rare it was blue rare, he then received his medium well steak and proceeded to laugh with his family about how crap the chef was saying how hard is it to cook a steak?.... It's your job! When I left the restaurant as i walked past I said hey btw your steak was medium rare, what you ate was medium well you really should check the terminology before you attempt fine dining, the waitress giggled in the background was hilarious
@@neilp3773take it up with Heston😂
Who the hell orders steak with numbers?
The nicest possible way a chef can talk about well done steak. I really appreciate the professionalism
You could pick these people out in a crowd
i like blue steak the most. take it out and salt it and let it sit until its room temp then sear super hot for a short amount of time. i like the chew and sear contrast.
😂 fr
What a waste of meat
That said, I would never insult a chef, myself, or the cow by ordering steak well-done. If I want well-done beef I'll order a hamburger.
My favorite part of these FALLOW instructional videos' is that the chef is not an egotist. He makes it about the food and not himself.
This is definitely the best and most comprehensive guide I've seen online on steak terms and temps. I love how he precisely and objectively is able to show the difference with temperature.
@johnman559 What is better about a well done steak than one cooked to a lower temp
@@johnman559 because ur a child that eats rubber with no moisture
@@johnman559 he could be typing in 1337 speak and he'd still look more like an adult than the person ordering a well done steak
Yeah, but he didn't explain what his steak is made out of. He said they have cell walls, so it must be something new, or steak that is from somewhere unknown.
Love this. Genuinely expected a lot of the myths and alchemy that seem to accompany steak cooking guides. There seem to be lots of things that you must/should do, often for badly explained reasons, and that don't actually stand up to scrutiny - they're just things that that chef was told to do as an apprentice, and so they still do them, whether they confer any real advantages or not.
How heat interacts with meat is essentially a mix of physics and biology, so it makes a lot of sense to treat it that way when explaining it - even when you get practiced enough to do it instinctively, those are still the processes you're working with.
So the steaks cook for 4 mins (30 seconds each side before flipping), then into the oven at 180degrees C (2 mins each side before flipping), probe and roughly 4 minutes total is where he removes the medium-rare, 6 minutes medium, 8 mins for medium-well and 10 mins for well-done. Then the 40C drawer is to raise their temps, until the target temp, then cover with a lid and set a 10 minute timer for resting. Blue is 38C, rare 44-46C, medium-rare 48C, medium 50-52C, medium-well 56C, well-done 60C. Finally, from Heston’s other steak recipes, remove pan from heat, add butter/aromatics and beef juice from steaks, slice up the steaks and spoon the dressing over it. Will be trying this out, thanks.
and what is the point of all this? just let meat get to room temp, throw on grill, flip, then done.
@@burritodog3634 To have the desired temp be consistent throughout the steak .. and avoiding the grey line.
@@burritodog3634did you actually watch the video? The point is how to consistently achieve the required doneness, if you order a medium rare steak from a restaurant, do you think they just throw it on for some arbitrary amount of time and go "yep thats probably right"?
Is the target temp 40 C? The steak reaches 40C in the drawer and (for example a medium rare steak) and it will continue to climb in temp to 48 C by the end of that 10 minute rest?
Great comment. Just so I have this right. a total of 4 min on the grill. Every 30 seconds flipped (or turned for the grid) so 30s turn, 30s flip, 30s turn 30s flip. for 4 min? It seems like the video he only flipped once but turned several.
After that, it is in a 180 oven flipping every 2 min until the probe hits the doneness mark (say 48 for medium rare) which is probably another 4 min
Then let it rest for 10? And when it rests, under a lid? or is the lid not necessary. Was that drawer he had at 40, was that the resting?
I spend all my life cooking meat without a probe. Sometimes it would come out good, sometimes under or too well done. After buying a cheap probe, my life changed. No need to think of time, just technique. Now I can cool accurately any piece of meat. Probably the best buy in my life in terms of cooking.
Part of the issue for home cooks is consistency, especially on a grill, as we often do not have professional grade equipement that holds the temps the same each time, so cooking time can vary more.
I like to probe meat also. 😏
I agree
I don't use a probe and my steaks always come out good.
@@DavidMcEachren probes are pretty cheap nowadays, you dont need super crazy professional grade equipment just one that gets the job done
Finally a video where the chef explains all the levels of doneness and there aren’t the usual “That’s fooking raw” comments
That's raw
Its still raw. Rare medium rare anything with rare is raw
@@GunsNGames248weak rage bait
It's still mooing. Mooooo!
@@GunsNGames248 not raw, I think the better word is undercooked
Thankfully, I've had the pleasure of working in a lot of restaurants and cooked a lot of steaks so I didn't need the tip, but I've got to say this may be one of the absolute best videos about cooking a steak I have ever seen.
This is passion in the form of a chef.
Really nice to see chefs applying the knowledge that Heston has acquired with the help of food scientist. I think a lot of chefs would rather stick with their old ways because that's what they've always done.
*knowledge
Heston's approach has the very important benefit of consistency. Given what he charges, that matters a great deal.
This is the real deal. a real chef that understand thermodynamics is the way to go. hats off chef !
Man is a true professional, committed to the craft completely.
I just took the biggest dump of my life
@animaladam5 I just queefed all over my rare steak and then ate it with some butt lube
@@animaladam5I just took a dump that would make your dump look like a toddlers. Get good
@@animaladam5what did it look like and are you doing ok?
@@matthewcasagrande231 looked like a giant pretzel you get from a restaurant/ pub. I survived and am feeling better thank you
I recently ordered a steak and the waiter asked how I wanted it cooked. I replied “medium rare.” He replied “that’s correct.”
That’s very correct
Seriously, these videos are some of the best on RUclips to improve my cooking game. Thanks for making them!
Completely agree and wonder why other steak houses haven’t done the same thing. It would be interesting to see how Gordon Ramsay does a steak. He has an excellent video on cooking Beef Wellington. If I had the money and knew my time on earth was limited, I’d pay Gordon to cook my final dinner.
Now your boring friends can come over and listen to you talk about it.
@@sonortubelug3853 I was going to say something, but you put it better than I ever could.
@@sonortubelug3853
lol
What's a freaking queeson?
Cuisson. Cook. Doneness.
The doneness of a steak.
Nothing, what's a queeson with you?
Cuisson. It’s French and translates directly to cooking. He’s using it to refer to how done the steak is or how it is cooked.
there's this magical thing called google...
Yes Chef! I know I say this a lot but the openness and insight you guys give is invaluable. I’m over next Wednesday with a mate and can’t wait! Best channel on RUclips!
In Belgium (and in France of course) we use de terms: Bleu (= rare), Saignant (=Medium rare), A Point (= Medium), Demi-anglais (= Medium well), Bien-cuit (= well done), Trop-cuit (=Overdone).
The bien-cuit and trop cuit mean the same thing then
In UK blue is more rare than rare, it's basically raw
Good to learn new terms (for me). Merci.
those steaks are perfect!! I used to work at a steakhouse where they taught me how to check temp by using a cake tester, it requires some practice but it is absolutely accurate once you master it. We never used probes there because they leave bigger holes in the protein.
Mate, because of your video our home cooked steaks were absolutely terrific and on point today. Thank you!
amazing, a single video turned you into a michelin chef.
@jinx20001 well, not quite
The grate marks can do one, prefer to have caramelisation all over the crust
If you do fire from the Bottom, they have NO CHOICE. The grate have to be used.
same, I even make sure the sides get a bit of a sear I don't think I'll ever be in a situation where I'm cooking on a grill like that but the info on temps was interesting
Maillard fond, unless you’re coating your steak in sugar before firing it.
@@1flash3571 Not true. Go watch Guga cook steaks with charcoal repeatedly, no grill marks, perfect crust. He uses a circular rack with a cold side and a hot side and spins it just to avoid the grill marks, because they truly are so bad. You can't get a good crust on the rest of the meat without burning on the grill marks. Seriously.
What this man did was impressive for sure, but I wouldn't be happy paying for that steak. I'd rather sous vide a perfect mid rare and then sear it with charcoal on a cold grate. Far better to me.
@@TheVirulentoblivionexactly. I'd much rather have a guga steak
This was the best and most informative of all of them, for my day to day amateur cooking - this was amazing, cheers guys!
That must be the best explanation of steak cooking that I've ever seen. Top job.
I have gone the gamut of the cooking range in my life. I started at well, moved to medium rare, then wanted blue, and back to rare and now I just want a well cooked steak. Just not well done. I have also tried different techniques such as grilling, sous vide, pan fried, reverse sear, and broiled. Again, just want a well cooked steak. Thanks for showing us your technique.
Cuisson - is french for 'cooking'. However it is also used to ask about cooking. For example 'what is the cuisson on your steak?'
Thanks for that explanation I was trying to google it, helps when you spell it correctly.. cheers
Well then why is this British chef, in an English-language video, not _saying it in English_ ?? How the hell is this a 'how to do it at home' tutorial, when he's using professional jargon that 95% of us won't understand?
@@RottnRobbie Its one word bro.
@@RottnRobbie You are on an internet with access to Google.
Thanks
I've noticed as I've gotten older (30 years old now) that the more done I like my steak. Back when I was in elementary/middle school I liked rare, then high school and a little after medium rare. Now at 30 I still like medium rare, but prefer medium.
Fallow just looks like a good restaurant. I've eaten and worked at a few Michelin /San Pellegrino spots but short of experiential fine dining, this is the kind of place I want to eat on the regs.
Heads up at 4:51. The cells cows are made of do not have cell walls. They have cell membranes, but they aren't rigid like the cell walls in something like a pepper cell.
LOL. Yes! But, at least he knows what cells are and thinks about them while cooking!
I was looking for this comment. the first time he said cell walls I was like, he isn't cooking veggies here.
@@matthew401 I'm politely informing him, so he doesn't continue using incorrect terminology on a subject he likely discusses relatively frequently. It's nice when people do this for each other constructively, because it helps mitigate the propagation of false information.
Very informative. Us Aussies love steaks cooked on the BBQ but most overcook and incinerate the meat.
I can only be grateful for the education you just graciously displayed to me and us all. Finally. Some one clearly explains and shows what we are all doing wrong and how to start on the proper Journey of cooking a steak properly. I'm so thankful to see all this. I embarrassingly have been stumbling and struggling to comprehend how to …"cooking Steak" …. and probably only achieved the desired result...5 % of the time ( Tasty juicy tender steak). More by good luck not good cooking. Sir, you have just confirmed all of my internal queries of..."what about this " ….. "or that".... ??? Thankyou for sharing. I'm so pleased.
Most people do tend to "be good" at cooking steaks by sheer luck - myself included. Until I learned about the maillard reaction. Changed the way I cook steaks. This video showed me even more now. There's always something to learn about cooking, no matter what youre experience level is in cooking.
informative video but temps must be different around the world? here in NZ always been taught blue 43-46c, rare 48-52c (50 being spot on), med-rare 53-56c (55 being spot on) , med 56-65c (60 being spot on) , med well 66-70, well done 72-75c. these temps havent failed me so far
Maybe slightly on the wide side those ranges, med rare is dead 52 Ive always thought (dont really care about the rest but 65 is def no medium, thats grey all the way) him saying 48 is interesting ..
What gets me is how he purposly went mad on the well done to make sure it was as bad as possible. He has rare at 6° higher than blue (44° vs 38°); med-rare another 4° higher (48); med +4° (52); med-well +4° (56); then for well done, _fourTEEN_ degrees higher (70)!!
It's perfectly possible to cook a steak to 60, or even 65, but he won't do it? Why?
The temps are wrong in the description, I use a termometer and for medium rare you need 130-135F, even 125F could be acceptable but 118F is clearly wrong
I have just ended the video and I think the problem is that he is measuring the temperature before resting, so the temperature actually will get up like 10-15F when you let the steak rest (at least for medium rare)
@@Artielpc agree taking it out under target temp is correct.
Unless you're a pro like this guy you will never get the touch method down. You need to cook hundreds of steaks of all different varieties and weights to get that good. The best thing I ever did was buy an instant read thermometer, I haven't over cooked a steak since...
This.
Seriously, unless one is cooking several steaks a day…touching it to judge doneness is guessing at best. Get a Thermapen and be done with it.
I have some friends that INSIST that they can tell the doneness AND temp by touch. Not one of them has ever been completely correct. And they’re certainly not consistent. OTOH, I DID graduate from culinary school and have ZERO issues with using an instant read…it’s just another tool…and I can hit the exact temps every time.
It's an ego thing, why actually measure and get it correct when I can use my macho intuition and hope I didn't mess up? It's so silly, because the extra couple degrees absolutely impacts the quality of the dinner you just spent like $12+ per lb for. Just get over yourself, get it right, and enjoy a perfect dinner!
@@xipalips from working in a busy, understaffed restaurant, it is as the guy says. you use the probe for your first month or two, then after you've done thousands of steaks you kinda know before you probe, but you check anyway because you are still new, then eventually you just know. And sometimes your head chef and the orders coming in simply don't give you enough time to probe every piece of meat (they should have more staff but that's another issue). Not to mention many restaurants don't have the instant temp like that one, it will take 10-15s for the thermometre to get an accurate reading, which you simply don't have time for (remember you need to rotate every 30s and you have maybe a dozen steaks on already)
@@AviatorChefget a grip mate, we all know you’re well hard because you know how to cook. The comment you’re replying to is obviously talking about people who are not professionals and have never stood in front of a grill with 20 steaks on it.
nah, the only people who throw around terms like "macho intuition" have never worked to become good at anything in their lives. They don't get to criticize others.
I can watch videos like this all day. Thank you Chef for sharing your knowledge.
That makes two of us. Sort of like watching Bob Ross paint except the finished product you can eat.
If you imagine that knowledge can be"shared", you understand nothing of knowledge
Nice and clarifying, looks fantastic. The blood reference is not correct, the red fluid is myoglobin.
I'm amazed at the simple but ever effective method. Great job Chef
Love the Heston history from Fat Duck. 🦆
Can you do a couple of videos on how your prior training has affected or influenced your current cooking?
Your inventive streak is clear to see, let’s hear all about it!
Love the videos boys, not sure if you read all the comments but me and the wife have travelled twice from Sweden to eat at Fallow, all down to your videos. ❤
Here a small summary from what I understood for this type of steak (cut and thickness):
1. Grill the steak for 1min each side turning every 30s.
2. Into 180°C oven:
Blue - skip oven, straight into rest
Rare - 2min then rest
Medium Rare - 4min then rest
Medium - 6min (?) then rest
Medium Well - 8min (?) then rest
Well Done - 10min+ then rest (70+°C)
4. Temps after Resting:
Check every few minutes(?)
Blue - 38°C
Rare - 44-46°C
Medium Rare - 48°C
The rest he didn't mention but following the pattern of about 4-6°C increments
Medium - 52-54°C?
Medium Well - 57-59°C
Well Done - 60+°C
Correct me if there's anything wrong.
Don't forget the hot drawer is 40 degrees, so technically the blue probably isn't 38 degrees internal when you rest it off the grill, it actually comes up to temp in the drawer.
Where's the part where he wipes his nose with his fingers and uses the same hand to touch the steak. That's gotta add to the flavour.
@@123Andersonevi threw my steak into our kitchen drawer once like this, too. My wife beat me up with that steak afterwards and had me clean it all up
Guess I need a very special drawer for this method
@@cipher-6.66 Glad to know I wasn't the only one to catch that.
Chef's mastery of the skills he's executing is undeniable, but it's a crime to refer to that cross-hatching as a proper crust. Imagine if he executed a crisp flat sear on these otherwise beautiful steaks.
Well put. Not actually much of a maillard reaction at all on those.
I wish customers knew this , amount of times I've served medium steaks and they've sent them back complaining they're medium rare or rare .. so many will say there shouldnt be almost any pink , and you can even show , pictures of the cuisson and how it's meant to look, and they will swear your wrong.
Customers always right . Except when they're not . Great video great instructions , cheers chef
its spelt cuisson
@noobarium thank you for correcting me !
@@noobariumforget that, it's number of times, not amount of times and he doesn't know the difference between you're and your.
@@crice1uk stfu buddy i could correct 5-6 mistakes in your writing, if you wanna be a smart ass, maybe learn high level english writing. lmfao
Yeh, on this guys scale, medium rare is perfect, but ive been to some places that medium rare was closer to this guys rare so sent it back. Its quite a fine line but if you just over or under cooking by one scale ppl will complain
GREAT video. I just made a few fillets yesterday on my charcoal grill. Grilled them to medium rare then let sit for about 10 min them wrapped them in foil for a bit till the sides were done. Came out perfect. I don't bother throwing them in a stove.
As a previous executive chef, this is perfectly done! Cheers Chef, Cheers Fallow!
What an awesome tutorial.
Nicely done. (pun intended) Best thing I've learned off the internet in weeks. Thank you for this.
I don’t use RUclips for cooking videos often, but when Fallow serves up something I gotta dig in
How did this guy just kick my most favorite cooking channel from it's throne?!
I learned that i really like blue but its highly dependent on the cut. Filet is about the only cut thats got the right combination of being lean and tender. Unrendered fat isnt pleasant and a lot of cuts need heat to become tender.
One of the best ‘how to cook a steak’ videos I have seen. Although he didn’t mentioned when to take the meat out of the fridge before cooking. Would be interesting to know his thoughts. Also whether to pat meat dry before cooking.
0:15 If you pat the steaks dry you'll steam them less and have an easier time getting a crust. That being said, if you have enough heat in a professional setting it's not as necessary.
Still using seed oil 🤮
He just said he learnt in a 3 star kitchen. Come on. Just watch the video haha
This is a guy who knows his job. We'll done sir
I hope it doesn't go over people's head, how good this guy is at what he's doing. He could probably show Gordon Ramsey a thing or too.
This is the best explanation of how meat is cooked..... Well Done Sir....... Medium Rare for me🥩🥩
Love that this chef admits he is not above using a meat probe, many are so arrogant they would rather send out a steak that was under or overcooked than ever use one. Meat thermometers are an amazing kitchen tool, even the best most experienced chefs will have difficulty telling precise doneness at times.
Dude if you cook steaks long enough and know what you're doing, you don't need a thermometer. It's not about being arrogant, it's about being efficient and not poking unnecessary holes in your meat. You clearly must use them all the time and have some subconscious feeling about not being good enough or something. When you are cooking a lot of steaks at once on a grill, you don't have time to sit and temp every one. You touch it and boom there's your info
@@AviatorChef No need for the insults, obviously, he's not going to get the touch from cooking steak occasionally, don't think it shows any repressed feelings of inadequacy. You just proved his point perfectly about arrogance.Boom.
@@Popspicker if you consider what I wrote being insulting, you must be softer than baby shit. And no he didn't prove anything haha. I wasn't being arrogant at all, softie.
@@Popspicker he was also insinuating that you can't send out correct temps without using one. Too many arm chair quarterbacks who don't know what they're talking about.
@@AviatorChef Think he's saying that SOME chefs don't have the skill that you obviously have😀
Am I the only one who associates cross hatch on steaks with poor tourist trap locations?
Or like an Applebees commercial?
Yes you are lol
I agree... the steaks looked more like they were modeled after a commercial
Quite probably.
I’ve seen this guy cook his own steak (or another fallow person on this channel), their personal steak doesn’t have grill marks.
It is a tourist / rich person trap.
I really appreciate the amount of food science in here
This dude cannot stand still. I know almost nothing about preparing awesome steak but i think this guy is legit.
Blue and well done are definitely the hardest marks to hit. Unfortunately, none of that matters when the customers are often wrong about steak temps. You can give two perfect med-rare steaks to two people and one will say it's still raw and the other one will say it's overcooked...
What I have understood through my years of cooking is that people who make fun (sometimes even are aggressive) of well done steaks generally don't know how to cook a well done steak. The juiciest and most tender steak I've ever had in my life was surprisingly a well done.
I actually often find myself picking the biggest steak to cook for a well done order. Too many times I had unsatisfied ‘well done type of’ customers complaining that their steak didn’t meet the weight (whether 180g, 200g or whatever) stated on the menu. However the more you cook a piece of protein, the more liquids it will lose. Still it hurts to pick the biggest piece for someone that should just order chicken instead. Just to avoid problems. But yeah, cooks tend to get more food back than feed back
A layman question to a chef. Would a well done steak guy expect his chicken to be cooked in the same way; well done?
@@MajarityJo unlikely he will ask for his chicken to be rare :-)
@@artful1967fair point. I assume they would like their chicken cooked “dry” then
Legitimate question: Why do you think someone should "just order chicken"?
You’re the problem. The customer wants well done, not your snobbery bs.!
I can't make out what he's saying, and the auto-generated CC is zero help. The word I'm curious about sounds like "Kwee's'on" ? 1:04 is the second usage in the video, I think.
Puisant meaning cook
I used this grill 30 second -> oven 2 minute cycle for 9 Elk chops (a lean bone-in ribeye) and the results were consistent.
Given a thinner cut and less fat, the 48°C range resulted in medium, which for Elk is a near perfect cuisson.
Some were resting on the plate at a slightly lower temp which is my usual result for lamb chops.
I don't smother the steaks in fat, I use a vegan butter (!) called Miyoko's, with great results.
man this guy is awesome. Just sub. Actually professional and not some dude bro telling me how to cook a steak in the most obnoxious way
I vacuum bag my steaks up, sling them in the meat jacuzzi at the desired temperature for a few hours. When done, pat dry and sear on a ripping hot pan to create the crust. Cover in foil while I make some aromatic melted butter, cover them in it and serve.
I'm not good enough to not cook meat sous vide, so i bought the kit to cover my failings!
I aim for medium rare when I cook myself, but I almost always order rare because the vast majority of places overcook them in my experience. Of course I'm not talking about fine dining places, just steakhouses etc
yep much safer to order rare, med Rare at low end joints are medium at best likely medium well. I used to be a rare guy only but I'm more into bleu steaks now. I like it cold in the middle and I like sashimi too.
I think most places just ask you how you want it as something to say then cook them all the same. I have sent steaks back when I have ordered them rare or medium rare and they have arrived medium well done or even well done. I think being 1 step away id acceptable but not 2 or 3
That's interesting, because the majority of places that I've been to (just steakhouses) undercook them one level.
When he said the 40°drawer it blew right over my head it was celsius 😂 i was like what the hell is he doing
He's much nicer to well done steak eaters than I ever would be
Thanks Chef
I saved this video
Medium rare for me
People may not realise the skills here but this video is fantastic
Thanks so much
Stevie in fife
Blue for me ... with a nice wash of Myoglobin and of course a deep, warm red wine to ensure maximum mouth/nose palette
brave man!
I went from Medium well, to medium rare, I'm back to medium now
0:17 What kind of seed oil you hosing those steaks down with there? 👀
Beef fat
@@susancampbell7335 where can I get beef fat/tallow that is liquid without being mixed with other oils?
@Thanosisnotreal The beef tallow is heated, that's why it's liquid. It won't be liquid if it's not heated if you buy it in a jar. Or if you make your own beef tallow when it is stored it will be a solid.
In no Michelin Star Restaurant, I've ever been, they asked me for the doneness. They always do it on the point. If you want your steak well done, you are not the person who should eat at a Michelin Star restaurant.
Probably. Too high IQ to waste your money on a restaurant.
They usually still ask. There is a world of difference between rare and medium well done and some people have that valid pref. Few places will do a blue steak as people send them back as "uncooked" not knowing what they asked for.
@artful1967 I've never been asked in a gourmet restaurant (Europe). Once I had a conversation with the Chef who told me, serving a Steak that is not a point (Medium rare) might them cost their Michelin star.
Thanks for this awesome guide. If someone orders a well done steak he should get a "no" or "maybe a chicken breast for you?" as an answer. ;) Eating a good piece of beef well done is simply not very smart imho because it doesn't make the meat more healthy or better digestible (you could eat good quality beef literally raw and btw. blue is NOT raw), it will just make a perfectly tender and delicious steak tough and furthermore it deletes loads of flavour. I personally think medium rare is the perfect temperature and I always got the best results (with almost no grey searing ring) by grilling or searing a room temperature steak (unsalted) in a pan with high temperature in clarified butter and later arosizing it with butter, garlic (pressed cloves or maybe even dried powder, both works very well) and maybe rosemary. Salt and black pepper will be used when served, not before.
Took a lot longer than I expected for someone to show how cool they are by telling everyone what to eat
Your knowledge is something else. 👏🏻
Excellent video. I never understood why probes are such a contentious topic among chefs. Seems to me like just another tool in the kit. You and the Fallow team show how to use it properly 👍🏽
I understand that one can be quite adept to gaging the temp of a product they work with often. But if you were to get a product from a different supplier or all of a sudden it's a product that differs from your usual in aging duration and/or method. Or you're working with one that's now an ex dairy cow, grass or grain. Then i think you should err on the side of caution. I know, lots of "if's" but I think probing is just a sure fire guarantee. Would be a shame to mess up the cuisson on a beautiful product just because of 'pride'.
@ agreed
Using the thermometer diligently trains you to do it by feel, but if you stop temping it, your ability to gauge starts to deteriorate over time. I have gone back to probing every steak; no surprises, and steak is expensive
Love my steaks blue. But i also love steak tartare. I've never had a steak cooked more than rare. I can't abide overcooked meat. But that's of course personal. There's no right or wrong here just personal taste.
@southerndiscomfort171 yeah quality is so important. It also depends on the cut of the meat too. Sometimes you do need to cook it a little more.
Love Steak Tartare, but for fattier cuts I do prefer Mid-rare to Medium
I would only order a blue steak at a top tier place as I have seen people order blue steaks from regular places/pubs and they are never happy with their steak. My go to order is rare which usually comes out as medium rare
While you are completely right - its all personal and nothing is wrong - a very highly marbled steak really benefits from being cooked to at least medium rare to actually render a bit of the fat.
@@tristancleary oh yeah that crispy fat is to die for. But I'd choose a cut that offers the ability for a rarer/blue cuisson just because I generally like the flavour and texture better. However you're right on a grill or wood fired BBQ getting that fat melting and keeping the steak nice and moist is also lovely. But even then I think if you do as the chef showed and keep it at a reasonable temperature for a while you can probably achieve that?
Bobby: What if someone wants theirs well done?
Hank: We ask them politely, yet firmly, to leave.
Hank obviously isn't good enough chef, I understand, well done steak is the hardest one to make.
@@xvnbm It's the hardest one to make to where it doesn't taste like horse hide. If you can get it well done and still juicy, you've become a very good chef.
Great video showing people the colors and temp differences. My only issue with all of them is the "grill marks" I want that sear on the whole steak as it gives so much better flavors to a steak.
top vid mate, the correct way to rest the steak at desired temp was knowledge to me
take a shot everytime he says "cuisson"
Ooft. Well I played your game and I am still stone cold sober
was he saying "cuisine"? or queef's on!
what is a que son?
Cuisson , french word for cook
I don't know dad.
1. Raw
2. Raw
3. Raw
4. Raw
5. Raw
6. Almost well done
4 medium well still had too much blood for me. 5 medium well is pink. 6 is done, 7 would be well done as in probably a bit dry.
@@IThinkICare That's not even blood.
@@ac1d23 9:56 not blood ... paint ?!
@@IThinkICare it’s water and myoglobin. It’s a protein that has a lot of iron in it. The butcher bled the beef long before it gets sold. I thought it was blood for years.
@@fancykarlmarx which is in the blood ....... I was gonna write ..... then I looked it up and no , it 's not . I learned even more today. Thanks !
PS: just because they bleed it, doesn't mean all comes out.
High quality info in a 10 minute video. Thank you.
Tried this twice now and it's amazing. The flavour is addictive. The fats are luxurious and rich. The meat is tender. It's predictable and controllable. Fantastic👌 I do think his explanation is poor and doesn't really explain how to rest it. But the technique is: brown exterior in a pan turning every 30seconds. Then 180c oven for 4mins, turning after two. Internal temp should be 48c. Then rest at 40c (maybe with oven off and door open, or just covered with a plate).
nice video. don't know why he keeps rumbling about croissants though
Probably French
bros touching his face and all different surfaces in that kitchen then touching the steak.
entitlement of chefs
then forget the dish is "over handled" throughout the process,
pan frying is cleaner ,, safer, & better to control
also no mention of "the minute steak" or "very well done" ( which in the normal world is cooked through & recommend )
that kitchen and everything in it is cleaner than your mouth but still you complain about it
@@edik3310 If you've ever worked in a restaurant you know that's not true lol
@@edik3310
over handling food ...
not pan fried ,,
could do a video reply ?
ps,, & hint
i doubt Keith Floyd ever saw a mop
& soap in his life
@@xosammyb professional chef worked both restaurants and hotels and know what you want to say... and still you are wrong
Temp probes are your best friend, you want to do it right, use a probe.
ET the Extra Terrestrial says what
I love this insight on cooking temps and steak cuisine
Tried you method in my restaurant tonight, Fantastic results CHEF!. please can you tell the rest of the chefs so they don't look at me like I'm nuts.
Just me or did he wipe his nose with his bare hands (@4:21) and handle the meat directly with a bare hand? Should I assume he washed between frames?🤔 Doubtful. 🤮
I'm a Blue/Rare person.
And you're getting by far the most nutrition from your meat. Apart from raw of course but that's a different story
🤢
@@smoath You're on crack. Raw? Are you like high?
I usually order my queeson in the morning at the boulangerie.
😂😂😂
I dont discriminate, I'd eat every single one of those delicious steaks. Brilliant video mate.
He cooked a well done steak literally perfectly, yet rubber enjoyers will still argue that "a perfectly cooked well done steak will be as moist as a medium rare"
we always leave the worst steaks for the well-done eaters lol (they are clueless about food)
I had full confidence in you and appreciated everything you said and were doing...right up until you wiped your nose [4:21] with your bare hand in the kitchen and went right back to bare handed handling the steaks. Come on, mate.
I mean it cuts after that you have no idea what you’re on about son
Could have had a bath straight after and the power of editing has just confounded you
I couldn't imagine eating uncooked meat lol
Me too, but beef is an exception as you want it slightly pink for taste.
Cheaper meats I would definitely cook longer, but if you’re getting a high quality steak, definitely medium rare.
@ryanthornton5187 I get a couple of steaks for 20 pounds at my local supermarket (bare in mind UK food in general is higher quality than American food so a £20 steak here is probably like 100 dollars in America) I cook it until there's no pink and its always delicious, juicy and most importantly NOT RAW lol
Im a blue to Rare guy. Love it!!!
Big fan of this channel. Thanks!
The kitchen looks so clean and well organized
Ive been achieving better cooking on my steaks thanks to you mate ! Love the way you teach.
Man you nailed it. Med rare is my favorite as well, but if you’re cooking I could handle med/med well too. Which is odd for me. Most resteraunts I feel like just guess at it.
thank you! This video has helped a lot, in my cooking and ordering at resturants! thank you sir and as always great videos.
Medium looks perfect 🤌🏻