Skillets are great foor it due to their temp they can reach to create a nice crust. Also i agree with ya. Paid 6 euros for a steak in a small village in france, best i ever had. Basted with rosemary, butter and garlic. Simple and delicious.
yeah, the best steaks are plain and simple. the fancy shmancy chefs in restaurants drown out the steak flavor by covering it in stupid twirly wirly sauce and thinking it looks pretty and elegant but it just ruins the pure taste of steak.
I used to just flip once, but I started flipping it over many times a few months ago and it produces better results for me. A more even sear and harder to overcook.
I used to always hear flipping it less worked better but learned better when I started flipping each steak 4-6 times before it was finished. Realized heat cooked through far more evenly with more flips
Best steaks I’ve ate come off my green egg. The second best steak I had was a filet cooked on a George foreman in the bathroom of my barracks room. I’ve tried multiple times to recreate it. Haven’t been able. I drank too much to remember what I did.
Putting that hex clad on a ripping high heat is a guaranteed way to ruin the non stick on it. I know they’re not really nonstick anyway and the point is they’re a hybrid, but that’s gonna really speed up the degradation process. Wouldn’t recommend anyone does this with their hexclads at home if you need them to last.
Must be really tasty. The steak kind reminds me about dry aged Rubia Gallega by El Capricho from Spain. That yellow fat is really tasteful and such a delicacy. Thanks chef
i made some tri tip steaks last night on my gas grill, marinated a bit, and flipped them often...as good as this steak. people need to start cooking at home and saving money!
Just wondering if you know that tempering a steak to room temp takes well over 5-6 hours (for consistent room temp the whole way through) else it's just the exterior that's warn than the interior
Gordon says don’t turn it that often, that’s one of the biggest mistakes you can make. Let it be. Flip about 4 times total until you get your desired internal temperature
Yeah, but other chefs will tell you that it won’t yield as good of a doneness. They flip multiple times to prevent overcooking. I mean, there are multiple sources for this.
@ÎŽĀNĀGÎ Most chefs aren't Ramsey. Yes, it will result in the same doneness lol that was an idiotic thing to say, it's about the time. For rare-mediun rare just flip it twice, less handling, butter thyme and garlic on the 2nd flip and baste
All these "experts" in the comments telling an actual chef what to do. If you're a chef too, fine. If you're anything else, I think the guy in the video is right. He's not saying there's only 1 "best" way. He's cooked a shit ton of steaks so he knows what works for him and his equipment. Other equally legit steak chefs might have a way that suits them. Whatevet way you cut it, you're getting 2 amazing steaks.
Great comment. Me as a chef, never told anyone how one technique is the best one, just shared a little bit of my experience, and let them know that is a good background on which they can build and/or experiment.
Chef as well and there are 40 different techniques for everything. Whatever gets you where you are going I always say. Something have to be done a certain way for it to be considered a certain dish but otherwise have at it
I’ve cooked steaks for a long time and tried every way and it’s better in my opinion to turn it as little as possible to really have a pronounced crust I like my meat crunchy and medium rare
High heat over a minute each side. You'll get a shit crust if you keep turning like that. Reduce the heat after crust and then turn as much as you like.
Overcomplicating food doesnt make it taste better. Just sear it on high heat for 60-90 seconds on each side, lower the heat, add butter and herbs and baste it to desired temp
This is why I can’t eat out. Cook steak like a chef means poking it on both sides with my fingers, talking over it, cutting it and touching every centre meter of it. Thanks for these videos so I can make mine at home.😂
You can use heat lamp for majority of applications but have to be careful not to leave it more than 15 mins as it will dry out. I always recommend little to no heat lamp time but a boiling hot gravy or sauce to dress plate! Putting the gravy under and on top the steak is a chefs kiss :-) ! I am not a know it all either this is just from my experience as a sous chef at 19. Im now full time in IT (tech) and cook on the side!
@@yerda5464 nope. Just leave it 3 minutes on each side for perfect medium rare steake with a perfect colour in and outside. Stop playing with the food. It's not a scrambled eggs, it's a steak.
Pink Himalayan salt, not the fine salt, the course salt. The best one is the salt that is in rock form that comes in its on grinder, so you grind it up as you apply it .
As a fellow chef getting a steak to room temp (72 F) means leaving it out past time/temp safety requirements… leave it out for 20 minutes before hand if you want “tempering” makes no difference.
Cooked nicely❤ But can someone tell me why rest so long before cutting? I mean I know the answer, meat juices etc etc. But the steak is getting cold. Warm steak tastes better than a cold one yeah??
Its medium rare, rare means pink which is semi raw. Raw red meat is not bad for you its actuall more healthy as it has more nutrients buo available, you can actually eat completely raw meat. It's not unsafe by any means. Thats why steaks can be eaten rare and medium rare.
@Frank that's not medium rare my guy. You notice he only showed the inside of the steak once right after he cut and never showed it again. Because it was rare.
@George Pamukci I love reading comments from people who have no brain and get on their hands and knees over some RUclips chef. Look, I'm sure this guy is a great chef, but everyone fucks up every now and again. This dude Probably already put so much time into this video that he just decided to hide the final result 🤷♂️. It's ok to be wrong guy. Someone has to be.
Rest it under aluminium foil, scrunch it over the top. It will be a perfect temperature when you rest it. Also, rest it as long as you cook it only. If you cook 7 minutes, rest 7 minutes..
@BrianBaastrup also, even 2 hours out of the fridge wouldn't bring a steak that size to room temperature in the first place, and ain't nobody doing that, not even chefs, and they should t, because for that long time, you start increasing the risk of developing harmful bacteria. also room temperature doesn't mean shit in and of itself, summer or winter makes a difference of 20+ °C 😂
Roomtemperature isn't necessary actually. You can test it yourself using a thermometer. Can use the steak straight from the refrigerator. Reason is the steak stays cold for hours on the inside, barely changing the temperature. So it really doesn't matter when you throw it into sizzling hot pan.
Both points ☝️are correct - the issue with high heat and non stick is nothing to do with whether you can actually do it or not, but rather the massive limitation to longevity of the pan when using super high heat coupled with the “off-gassing” effect that non stick coatings give off.
Some of the worst steaks I've ever had were the most expensive. Best was made by a stranger in a cast iron skillet over a fire while on vacation
Skillets are great foor it due to their temp they can reach to create a nice crust. Also i agree with ya. Paid 6 euros for a steak in a small village in france, best i ever had. Basted with rosemary, butter and garlic. Simple and delicious.
Vacation steaks always taste better.
Have you tried a deep fried Japanese A5 Wagyu ribeye? Just be careful not to overcook it. Tasty!
yeah, the best steaks are plain and simple. the fancy shmancy chefs in restaurants drown out the steak flavor by covering it in stupid twirly wirly sauce and thinking it looks pretty and elegant but it just ruins the pure taste of steak.
i had a5 wagyu w/the certificate /it was the worst steak i ever had.
I used to just flip once, but I started flipping it over many times a few months ago and it produces better results for me. A more even sear and harder to overcook.
I used to always hear flipping it less worked better but learned better when I started flipping each steak 4-6 times before it was finished. Realized heat cooked through far more evenly with more flips
If you wanna know why flipping more often is better: ruclips.net/video/YFpnNixm5Vs/видео.html
Yep, I cook most steaks on my grill instead of in a pan and I do same - much easier to get a better result.
@@yaelomannetjewe don’t
@@JM91x okay buddy
Best steaks I’ve ate come off my green egg. The second best steak I had was a filet cooked on a George foreman in the bathroom of my barracks room. I’ve tried multiple times to recreate it. Haven’t been able. I drank too much to remember what I did.
You forgot to kick it about the floor for extra tenderness 👨🍳
Gooooooal!!!
Putting that hex clad on a ripping high heat is a guaranteed way to ruin the non stick on it. I know they’re not really nonstick anyway and the point is they’re a hybrid, but that’s gonna really speed up the degradation process. Wouldn’t recommend anyone does this with their hexclads at home if you need them to last.
Must be really tasty. The steak kind reminds me about dry aged Rubia Gallega by El Capricho from Spain. That yellow fat is really tasteful and such a delicacy. Thanks chef
the steaks they sell are english dairy cows.. much older and more flavour i believe.
i made some tri tip steaks last night on my gas grill, marinated a bit, and flipped them often...as good as this steak. people need to start cooking at home and saving money!
I've never had a beautiful steak, by any chance do you guys have Halal Beef? I would love to come try your steaks. this looks amazing.
Halal slaughter is fucking horrific, piss off with that shit.
Love your sense of time. Most chef would say 2-3mins on each side but that’s too much regardless of the thickness. 30-45secs is the sweet spot
Ahh yes, Hexclad, the garbage pan all professional restaurants use :D
@@lionsfan1478cast iron?
Hmmm, yes, the garbage pan endorsed by Michelin star chefs
@@DJWolves97 yeh because celebrities have never been paid to endorse products right?
@@godbelow the difference between endorsing something in an advertisement and endorsing something in a high-end restaurant are two different things
@@DJWolves97 it's just a pan. seems like a gimmick to me. looks cool though.
So a still mostly raw and after 15 minutes cold steak. Yum.
In this kitchen they rest meat in hot storage so it stays warm. Meat should still be pink-red for the best texture and flavour.
With bit of melted butter makes the day.
I let it rest for 15 minutes in my stomach.
its rawwwwwwww!!! - some chef out there shouting
Just wondering if you know that tempering a steak to room temp takes well over 5-6 hours (for consistent room temp the whole way through) else it's just the exterior that's warn than the interior
Remember to flash shear it after it’s rested.
Take coke, drink too much and season it with sweat. Like a proper chef
Worked in a kitchen for 10+ years, this is the proper way lol
Coke is main seasoning every chef has in hes larder
@@helen132 Fallow is in London.
Coke is cheaper than Maldon.
Rest? Is it tired?
After 15 minutes it's stone cold.
I rather eat it warm
That’s only the dinner shift, this is lunch, where are your fucking manners?
A lot of chefs out there
Gordon says don’t turn it that often, that’s one of the biggest mistakes you can make. Let it be. Flip about 4 times total until you get your desired internal temperature
Yeah, but other chefs will tell you that it won’t yield as good of a doneness. They flip multiple times to prevent overcooking. I mean, there are multiple sources for this.
@ÎŽĀNĀGÎ Most chefs aren't Ramsey. Yes, it will result in the same doneness lol that was an idiotic thing to say, it's about the time. For rare-mediun rare just flip it twice, less handling, butter thyme and garlic on the 2nd flip and baste
@@izanagi2488 yeah but Gordon is one of the best chefs on earth currently
Well Heston Bluementhal reccomends flipping it every minute
Hex clad pans only last about 9 months to a year.
All these "experts" in the comments telling an actual chef what to do. If you're a chef too, fine. If you're anything else, I think the guy in the video is right. He's not saying there's only 1 "best" way. He's cooked a shit ton of steaks so he knows what works for him and his equipment. Other equally legit steak chefs might have a way that suits them. Whatevet way you cut it, you're getting 2 amazing steaks.
Great comment. Me as a chef, never told anyone how one technique is the best one, just shared a little bit of my experience, and let them know that is a good background on which they can build and/or experiment.
Chef as well and there are 40 different techniques for everything. Whatever gets you where you are going I always say. Something have to be done a certain way for it to be considered a certain dish but otherwise have at it
I’ve cooked steaks for a long time and tried every way and it’s better in my opinion to turn it as little as possible to really have a pronounced crust I like my meat crunchy and medium rare
I think hes using higher heat then you
Yah if he was to not flip that often at that high heat it would just result in a very big grey band which isn’t acceptable in fine dining
Not flipping makes a gray band.
Flipping a little or a lot only changes how fast the steak cooks, crust will be the same
I remember this guy in one of their pov videos. He was munching on green beans
High heat over a minute each side. You'll get a shit crust if you keep turning like that. Reduce the heat after crust and then turn as much as you like.
Does he understand hexclad is still treated with non stick material...you got that pan WAYYYYYY too hot.
So no butter baste with aromatics?
The "prayer press"😂
Question? So u let a steak rest for 10 to 15 minutes. Now the steak is cold when served?
You lost me at hexclad 😂
Overcomplicating food doesnt make it taste better. Just sear it on high heat for 60-90 seconds on each side, lower the heat, add butter and herbs and baste it to desired temp
Bro wants his steak still mooing
This was one of the simplest methods what are u talking about
@@jamesgreenwood1703well it really depends on the thickness “bro”
This is why I can’t eat out. Cook steak like a chef means poking it on both sides with my fingers, talking over it, cutting it and touching every centre meter of it. Thanks for these videos so I can make mine at home.😂
Imagine being too paranoid to enjoy restaurant food
Awww I bet you have no woman cause you are bitch made.
steak like a chef and then proceeds to use a hex clad pan lmao.
Are Hexclad pans worth the money ? I've heard mixed reviews !
Resting for 15 will just make it cold I rest for like 7
I like to cook my steak like a dad grill king
15 minutes??! But I'm hungry now 😭
Steak won’t get to room temperature within acceptable safety guidelines for being out of fridge.
"More like 'Squirrely Dan-dling' em'."
Do you leave it under the heat lamp when you rest it for 15 minutes?
I always wondered this.
Surely after 15 mins it would be stone cold
Well generally I thought if your having a gravy/sauce with your steak the heat from that warms up the steak again for you.
You can use heat lamp for majority of applications but have to be careful not to leave it more than 15 mins as it will dry out. I always recommend little to no heat lamp time but a boiling hot gravy or sauce to dress plate! Putting the gravy under and on top the steak is a chefs kiss :-) !
I am not a know it all either this is just from my experience as a sous chef at 19. Im now full time in IT (tech) and cook on the side!
Thank you, someone doing it right!! Finally!!
Freezer 15 mins each side will get a better crust
If I leave my steak for 15 min out of the pan to rest it’s room temperature again ?
i always try to give my steaks no less than five minutes to rest, sometimes closer to 10. you’d be surprised how long it can hold its internal temp
No the meat holds it's internal temp and still cooks with residual heat. It also reabsorbs all the juices back and makes it juicer in every bite
Needed grape seed oil, rather than olive.. you can see the oil has surpassed it's smoke point.
dude, a wise chef ones said "stop touching the meet while cooking" and I think that's wonderful.
Exactly. I came to the commets to type this
Nope, you get a much more even cook by flipping it often.
Science says otherwise
@Brian Baastrup examples, links are more than welcome. Putting "science" in the sentence does not mean anything.
@@yerda5464 nope. Just leave it 3 minutes on each side for perfect medium rare steake with a perfect colour in and outside.
Stop playing with the food. It's not a scrambled eggs, it's a steak.
How doses it not go cold if you leave it rest for 15 mins? The internal temp is only 48 degrees off the pan
What is the best salt to use? Currently I’ve been using Morton’s Kosher and like it.
Pink Himalayan salt, not the fine salt, the course salt. The best one is the salt that is in rock form that comes in its on grinder, so you grind it up as you apply it .
Freezing cold
Room temp don’t do shit. If it’s thawed it cooks the same
only if you’re using a sous vide, otherwise it changes the cooking time
As a fellow chef getting a steak to room temp (72 F) means leaving it out past time/temp safety requirements… leave it out for 20 minutes before hand if you want “tempering” makes no difference.
Hoe long did you cook it?
Cooked nicely❤
But can someone tell me why rest so long before cutting? I mean I know the answer, meat juices etc etc. But the steak is getting cold. Warm steak tastes better than a cold one yeah??
Letting it rest 15 minutes is a great way to eat a cold steak. Thus ruining what you just did. 5-6 minutes max. Its actually a long time.
amazingly clean kitchen…
I never understood the resting thing, aren't you eating It cold if you rest It for 15 mins?
Wait 10-15 Mins, mmmm yummy cold steak
Wouldn't the steak get cold after the 10-15 minutes of sitting?
needed 20 more sec in the microwave
Needs some butter brushed on it.
Whats the temp on your Hexclad when you sear them? I love mine
15 minute rest time? any tips on hot steaks? lol
It's fucking raw!
He forgot to say once rested you flash fry 10seconds either side repeat 4 times
IMO I little more salt and some pepper
Looks raw brother
Its medium rare, rare means pink which is semi raw. Raw red meat is not bad for you its actuall more healthy as it has more nutrients buo available, you can actually eat completely raw meat. It's not unsafe by any means. Thats why steaks can be eaten rare and medium rare.
@Frank that's not medium rare my guy. You notice he only showed the inside of the steak once right after he cut and never showed it again. Because it was rare.
@George Pamukci I love reading comments from people who have no brain and get on their hands and knees over some RUclips chef. Look, I'm sure this guy is a great chef, but everyone fucks up every now and again. This dude Probably already put so much time into this video that he just decided to hide the final result 🤷♂️. It's ok to be wrong guy. Someone has to be.
Put it on a pillow to give it the best rest
I know every chef recommends to let the steak rest for 10-15 mins but every time I do that my steaks ends up cold
You've got to fire it up for 30 seconds on each side just before you intend to eat
@@Starlight_GT thanks for the advice
Wrap in tin foil and cook a little less than you normally would
My rule of thumb is for however long I cook the steak for is the time I let it rest.
Hope this helps :)
@@Starlight_GT do they do this at restaurants? Cuz I do it at home but if they give me a cold steak at a restaurant I'd be so angry lol
a fucking 15 min rest time?! im shook
He didn’t sear the sides. “That’s fucking illegal” - Dana white
What's with that steak on the side,when u served it??
@fallowlondon good to know your turning method, how long are you leaving it in the pan?
First thing I wondered too!
until the probe thermometer reads 48*C
What’s your “brown sauce” recipe!?
resting it at room temp doesn't do anything. Only like 2 degrees difference
How do you let it rest but keep it warm without it cooking further?
Niciests way to eat a cold stake, very good
Hey, so i’m terrible at cooking steak. Once you leave it to rest for 10-15, isn’t it then cold to eat? How do you maintain the heat of the dish?
Rest it under aluminium foil, scrunch it over the top. It will be a perfect temperature when you rest it. Also, rest it as long as you cook it only. If you cook 7 minutes, rest 7 minutes..
@@lukejagger948 thanks for the advice man! appreciate it
MORE BUTTER PLEASE !!!!!
Question, how do you let it rest without the steak getting cold?
Quick flash back in the oven before serving 👌🏾
@@bentorres4601 cheers chief!
Rest it for 25 minutes voila
What was the side you made?
Gordan Ramsey has entered the chat
Vegan version please!
The room temp myth needs to be destroyed
Does it though?
@@BrianBaastrup it does. Total nonsense tested countless times over.
@BrianBaastrup also, even 2 hours out of the fridge wouldn't bring a steak that size to room temperature in the first place, and ain't nobody doing that, not even chefs, and they should t, because for that long time, you start increasing the risk of developing harmful bacteria. also room temperature doesn't mean shit in and of itself, summer or winter makes a difference of 20+ °C 😂
The teflon fumes give it extra flavour.
As a wise man once said “don’t church it up son”
It's always suspicious when they don't really show the doneness of the steak
Who rests a rare steak for 15 mins?
Quite alot of people
A lot of nice steak restaurants do
Less you cook more you rest.
More you cook less you rest.
Be cold as fk
@@mfdoom7062 thats the dumbest shit. Unless you like your steak cold as fuck
“Turn it every 30 seconds” boy if you don’t fucking let it sit on the pan
Sounds cold
BRO ROOM TEMP AINT DO SHIT. 😂
Yes it does, put the steak at risk of developing bacteria 😂
Paint the walls in that kitchen 😮
Anyone know how they bring the steak to room temp to order? I mean how long can a steak stay at room temp for service, can’t be that long
Roomtemperature isn't necessary actually. You can test it yourself using a thermometer. Can use the steak straight from the refrigerator. Reason is the steak stays cold for hours on the inside, barely changing the temperature. So it really doesn't matter when you throw it into sizzling hot pan.
When I cook steak, I grill surface for 40 seconds each, than put steak into a dish of melted butter and put it in oven for 500 degrees.
You should try grilling after baking
What pan was that?
Hexclad
Failed by adding oil to the steak. Also failed by flipping the steak every 15 seconds.
Was that a cabernet sauce? What was that white dollop on the side?
45 degrees? 15 minutes? Stop the cap!
lol in a hexclad? bro...
Seems like the steak gets cold when it’s rested that long
simply and delicious 😋 😍
Happy to see chefs showing you can indeed use a nonstick pan at high heat and to sear things
thats a hexclad lmfao, not a normal nonstick
@@felixliang7558 my point still stands
Both points ☝️are correct - the issue with high heat and non stick is nothing to do with whether you can actually do it or not, but rather the massive limitation to longevity of the pan when using super high heat coupled with the “off-gassing” effect that non stick coatings give off.
@@mattw161 go tell the teacher she forgot to pick up our homework.
@@eastlospimp and you go get us a new pan, you burnt the other one
Hexclad is PTFE you should never heat them this high!