How to Cook the Best Eye Fillet Steak Every Time🥩 | Chef Simon Gault!👨🍳
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- Опубликовано: 21 июн 2020
- How to Cook the Best Eye Fillet Steak Every Time🥩 | Chef Simon Gault!👨🍳
Learn how to cook steak perfectly every single time with my easy-to-follow instructions.
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Simon Says:
When cooking steak, it's essential to let it sit at room temperature (tempering) long enough for the steak to reach room temperature before cooking it. If the steak is straight from the fridge, the inside will cook slower than the outside, resulting in an unevenly cooked steak. By letting it sit at room temperature, the steak will cook evenly and have a better texture.
Drying your steak before cooking is an essential step. Use paper towels to pat the steak dry on all sides. Moisture on the surface of the steak creates steam when it hits the hot pan or grill, preventing the Maillard reaction - the chemical reaction that gives steak its delicious, browned crust. Drying the steak helps ensure a beautiful, even sear.
Always allow your steak to reach room temperature before cooking. Use paper towels to pat the steak dry on all sides.
Brush both sides of your steak with extra virgin olive oil before cooking.
After oiling, season with salt and pepper just before cooking.
After cooking, rest your meat in a warm place for at least five minutes before serving.
Steak Doneness Guide:
BLUE: 38°C (100°F) - Feels soft and squishy
RARE: 49-52°C (120-125°F) - Soft to touch
MEDIUM RARE: 52-57°C (125-135°F) - Yields only slightly to the touch, beginning to firm up
MEDIUM: 57-63°C (135-145°F) - Yields only slightly to the touch, beginning to firm up
MEDIUM WELL DONE: 63-68°C (145-155°F) - Firm to touch
WELL DONE: 68-74°C (155-165°F) - Firm to hard to touch
What is Carry-Over Cooking?
When you remove your steak from the oven or grill, it doesn't stop cooking immediately. The residual heat continues to cook the steak, raising its internal temperature by about 3-5°C (5-10°F). This phenomenon is known as carry-over cooking.
Why is Resting Important?
Allowing your steak to rest after cooking is crucial. Resting gives the juices time to redistribute throughout the meat, ensuring a juicy and flavourful steak. It also allows the temperature to stabilise, achieving the perfect doneness.
How to Get It Right:
Remove from Heat: Take your steak off the heat source when it reaches the lower end of your desired temperature range.
Resting Time: Let the steak rest for about 5-10 minutes. During this time, carry-over cooking will bring the steak to its final temperature.
By understanding and applying these principles, you'll be able to cook steaks to perfection every time. Enjoy your delicious, perfectly cooked steak!
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Развлечения
I just paid $50.00 for 2 steaks. And was 💩ing myself that I was going to ruin them. Thank you Simon. Absolutely spot on 🤤🤤🤤🤤🤤
Hi Sue,
I'm delighted to hear that the video was helpful to you! It's comments like yours that motivate us to keep creating and sharing content.
Thank you so much for your feedback.
Happy cooking!
Alright mate;)
Craig the great taste in Fillet steak guy here.
Please may I take one moment your time to say the biggest thanks to you. Bigger than the rest, because today is a better steak day because of you. WOW!
Hi Craig,
Thank you so much for taking the time to write this! Your comment truly made my day. I'm thrilled to hear that your steak day has improved because of my tips - that's exactly what I aim for with my advice. It's fantastic to know it's making a real difference. Enjoy those delicious steaks, and keep on cooking with passion!
Cheers,
Simon
Been on a carnivore diet for the past month and recently got into buying whole eye fillets and never knew how to cook em, came across this followed all the steps and my steaks came out perfect, cheers for the vid
Great to hear, that's awesome Max
Great advice and recipes. Thank you Simon for taking the time to include the detailed comments and explanation - they are just as valuable as the video.
My pleasure!
First time cooking fillet steaks for my family and they were absolutely perfect! Thank you for the game changing tips, saving this video for the next time
Great to hear Rita and thanks for leaving a comment. Happy Cooking Check out ruclips.net/video/a0qu-MOu9yo/видео.html
Have to say a huge thank you as I’ve been so terrified of cooking eye fillet for fear of ruining an expensive cut of meat. Hands down, so easy to make and so so good! Family were impressed and has been labelled ‘Best meal ever’. Accompanied it with roast potatoes, steamed veggies with mushroom sauce. Thank you so much for taking the time to show us an easy, fool proof method to cook eye fillet. Following you now and looking forward to cooking many more of your recipes 🙇🏻♀️🙇🏻♀️🙇🏻♀️🙇🏻♀️
Kia ora Anastasia!
I'm absolutely chuffed to hear that your eye fillet turned out wonderfully. It's brilliant that it earned the title of "Best meal ever"-that's high praise indeed! Thanks a million for your support and for following my channel. I'm looking forward to sharing more recipes with you. Happy cooking, and I can't wait to see which dish you'll try next! 🌟
Cheers,
Simon
And now I’m chuffed with your kind words!! Thank you kindly🙇🏻♀️ Can’t wait to try so many more of your recipes 😊😊😊😊.
Easy to follow and the best steak I have ever cooked. This years Xmas dinner in Oz
My dad actually complimented me on my cooking for once, thanks.
That's great Chris!
Stop it. SO bloody hungry after watching this. Thanks Simon. Just brilliant.
that's a good thing; right! cheers Mike
Thank you for doing an easy to understand explanation, can’t wait to try this 🙂
Brilliant, thanks Simon
Glad you enjoyed Tom. Thanks for joining the chat
Cheers from Melbourne, Simon! Looks like a beautiful meal, this'll really help me cook some lovely eye fillet tonight.
Awesome Chris, I hope you guys are doing ok over there
Thank you sir, this is magnificent.
Glad you enjoyed it Konan!
The only other perfectly cooked fillet with creamed spinach I've seen like this was on a visit to San Francisco over 20 years ago. Love your video.
Hope you enjoy😊
No way, just about to cook an eye fillet and there is someone stood in my local butchers 😂😂😂😂😂😂
The into was Phenomenal🤣, lol loving the content 👏👏👏 nice job.
I enjoyed your crepe video
I thought for a second he was barely going to season the meat, but I was thoroughly impressed with the results
Love it! ❤
Glad you like it!
Cheers for the vid, I never cooked steak before in my life and it turned out great
Great to hear William thanks for letting me know. Happy Cooking
Thanks Si, for telling us the Fahrenheits, for those of us in the USA without proper modern ovens!
no worries Elliot, trust you guys are well over there
@@simongault5804 We're good thank! Waiting for you to come over and film a series!
Great recipe, you are amazing
thank you really glad you enjoyed. Happy Cooking
Looks fantastic!
Thanks Dallas
@@simongault5804 Absolutely loving the recipes you are putting up, thank you!
Can't get better than that!
Thank you❤️
great video man, looks tasty. Gotta try the carrot side dish too next time i make steak
Hi Stexel, Thanks for your comment. I hope you try the carrots they are super tasty.
Cheers and Merry Christmas,
Simon
This is great will have to try this way sometime
Hi Simon,
Did you get to see the video I did for you as per your request?
Cheers,
Simon
@@simongault5804 yes I did and thanks is on the list to try too just not got there yet
Kia Ora! My husband said best steak ever, thanks!!
That is awesome Lisa! Happy Cooking and thanks for joining the chat.
Cheers,
Simon
what a vid g, imma try this tomorrow although my steaks aren't as fat a urs lol. was making my mouth water Tbh 💧 😅 room temp before cooking, Roger !
Remember, just in case you forgot, take it out of the refrigerator and let it get to ROOM TEMPERATURE before cooking
Thank you 😋
Doing this for mum and nan tomorrow, labour day lunch😂
@Simon Gault
Greetings from Norway!
Yes, I always have a beer, or a glass of red :-D
Been watching and following you since Masterchef NZ. Just bought and got Kasey and Karena to send us their books. Do you know of any way to get a hold of your books in Europe?
Loving these videos btw. Masterchef NZ was miles ahead of the US or any other version of it. The feel , the focus on cooking and lack of drama was so refreshing. Couldnt watch the final season without you and Ray tho, wasn't the same.
Hi Doc, awesome to get your message. Welcome for some cooking from New Zealand. Cheers, Simon
@@simongault5804
Thanx m8
Just bought and got Kasey and Karena to send us their books. Do you know of any way to get a hold of your books in Europe?
@@docfuzzlogan4901 Hi Doc, Awesome thanks for your support, you can visit this link to get my latest cookbook. Be sure to tell them who you would like me to personalize it for. gaults-deli.co.nz/product/summer-with-simon-gault/
This is the only food channel I follow, Love your work!!!
Wow, thank you Oliver
Do you have a budget when you cook? If not have you ever done a home cook with waugy beef and did you notice any difference from normal beef/steak?
I sure wish budget permitted Wagyu beef at home. A5 Wagyu beef is incredible and a real treat. I have cooked many cuts of wagyu over the years especially in my restaurants. We have in the past stocked Japanese Wagyu A5 Scotch Fillet at my Deli. At one stage we had a local mechanic call in every second Friday for his fix of Wagyu. It is incredible and if it is the real deal it will blow you away for sure.
Do you cook them in the oven for 10 minutes on each side or is it just 55 minutes on each side?
Hi Phoenix,
Cooking time for a steak can vary depending on several factors, such as the thickness of the steak, desired level of doneness, and the cooking method used. To ensure the steak is cooked to your desired level of doneness, it's best to use a meat thermometer or touch test instead of relying on a specific cooking time. Check out this 47-second-long video of me cooking a whole eye fillet and demonstrating how to test for doneness. ruclips.net/user/shortstRdQ4RCgLBU?feature=share
Happy steak cooking!
Cheers,
Simon.
@@simongault5804
You're a legend, mate
Thanks heaps for answering my question
Thank you for helping me not ruin my expensive steak!! It was AMAZING
Awesome news Kaysi
Where are you? An NZ accent? That store looks amazing! I agree, shop local.
Hi Anne, I am in Auckland New Zealand.
Excellent Simon. Must visit Auckland soon. Missing international travel from Melbourne.
The steak looks fantastic Simon, and you make it look easy to cook perfectly! I'm a bit concerned though about the amount of plastic wrapping of the meat & veg in the shop... Cheers.
I was thinking exactly the same
Sir, do we need to pre heat the oven?
Hi Do Ming, Yes you do.
Cheers,
Simon
Thank you sir
Oven temperature??
Krazee Kraftz!
I prepared the steak in a pre-heated oven set at 195°C (385°F). For a more detailed guide on cooking steak, check out my blog post www.gaultsdeli.co.nz/how-to-cook-steak-like-a-chef/. Happy cooking and enjoy your steak!
Cheers,
Simon.
Great video, I like the "buy local" message but you ruined it a bit by using Aussie salt when you could use NZ Flaky Salt instead.
Also, you said "don't use iodised salt", what about flaky iodised salt?
Hi Graeme, Thanks for your comments, really appreciate it. Can I suggest you should do a taste comparison side by side; Murray River next to NZ Flaky and iodized salt. Contact me on info@simongault.com and I will send you some Murray River salt (free) to try against the other two which I assume you already have? Then you can decide if I am right or not. Cheers, Simon
@@simongault5804 Hi Simon, thanks for the kind offer. I've got NZ Flaky Iodised salt and the normal "kiwi" Iodised salt. I'll pick up some Murray River when I'm in Moore Wilson on Friday so I can do the taste test.
@@GraemeHart8888 Happy to send you some to try
@@simongault5804 I bought some a couple of weeks ago when we were in Auckland.
If I taste the salts I can tell the difference. I couldn't tell the difference on eye fillet though.
@@GraemeHart8888 you will definitely taste the difference with this salt gaults-deli.co.nz/product/gaults-deli-herb-salt-small-jar/ Graeme end me your address to the email above and I will send you some to try.
You are Australian aren't you ?, I just recently had the most perfect eye fillet meal with family at the local tavern & even though it was only 200g it came with the best mushroom sauce & chips & was the best steak meal I've tried in a while, I want to do that, after watching this I feel I can, thank you for the inspiration.
He's a New Zealander
@@chunking0 Even better, I also now have eye steak.
You speak sooo delicious! :)
Oh thank you!
Was told never fry with Extra virgin olive oil it's a big no no it burns at hi heat
Hi Michael,
Contrary to popular belief, you absolutely can fry with olive oil so long as you do not over heat it to the point it smokes, (Smoke point: The temperature at which the fats begin to break down and turn into smoke.) prior to the point of smoking (210 deg C) it is ideal and safe for frying. Olive oil is one of the healthiest cooking oils loaded with beneficial fatty acids and powerful antioxidants but also a dietary staple for some of the world’s healthiest populations. You just do not want to over heat it because at that stage it triggers a chemical reaction that could be carcinogenic as well as smoking up your kitchen. I hope that helps.
Happy Frying
Cheers,
Simon
looks nice but i cant stand it when meat has any red/pink in it unless its ham or something
then just cook it longer. Happy Days
olive oil on a really hot stainless pan = burning...
Scotty good point; you do not want olive oil to smoke. When you place something that has moisture into oil it will create steam not smoke. It will only smoke if the oil is over heated. Here is a video which i have tried to show how to get the perfect pan temp ruclips.net/video/nbPyEcgtMK0/видео.html
Nice video, the camera man breathing is annoying though.
Hope you enjoy
First mistake, trimmed it 1:27 Why trim, meat or fat you can eat?
As I said in the video I purchased it from the butcher and it had already been trimmed. I agree with you fat = flavour. Sinue better taken off. My preference is Rib Eye or cuts with fat for more flavour.
@@simongault5804 not only that, fat equals easier digestion of fat soluble vitamins like A, D, E and K as well as essential polyunsaturated fatty acids, Omega 3, 👍
I absolutely agree with you in regards to the nutrient benefits of naturally occurring fats to assist with fat soluble nutrient absorption etc. I'm not demonizing fat by any means I'm an advocate of the important healthy fats being an important aspect of nutrition, this video was simply a steak that came pre-trimmed.
Gordon Ramsay 2
Thank you 😋
it was going so well until you added that putrid olive oil, i cant stand that crap
Hi Ike, Maybe a good idea to not use extra virgin olive oil or maybe you just haven't tried a good one!