***** It really depends on the cut of the meat, the kind of meat, and the temperature/time it was cooked. If you always cook the meat at the same temperature and method, then the finger test will be more accurate. But if you're like me and you cook your steaks at DIFFERENT temperatures if you want to control the tenderness, then the test won't be accurate at all. You can get a well-done steak very tender if you cook it longer at lower temperatures, so that test won't work at all. Still a nifty tip for beginners though.
For better results rub it all over with a clove of garlic beforehand then thoroughly season it >45 minutes beforehand. That gets the salt deeper into the steak whilst giving enough time for the juices to be reabsorbed after osmosis has taken place. Thyme and butter basting is a godsend, definitely don't forget that part!
And other chefs will tell you otherwise. Rule of thumb: never trust an opinion without a "scientific" explanation. flipping once has the advantage that a) it's faster (using more heat) and b) less work (especially important in restaurants) It will result in a caramelised shell, a brownish following and a red center. Flipping multiple times will, in the best case, result in the whole inside to be pink. Much more like cooking the meat sous vide. This is the result of the heat slowly getting on the inside due to applying a heat source and removing it after a few seconds, instead of having high heat for a certain time, and then removing it completely. I don't think that there's a right and a wrong method, as long as the result in superb.
Y'know, for an ad (that's how I first saw this), this is a damn awesome video! =D Only qualms I have with it was pan-frying the steak, since I'm a firm believer of flame-kissed searing for the best flavor. But I can't deny that seeing that thyme-butter basting looked REALLY awesome. I'll have to try this the next time I get an excellent cut of beef!
same sentiment here! i'm fine with just oil, salt and pepper..and sometimes paprika as well to add a bit of extra kick. Another trick from another establishment (Balthazar NYC) is to bash the meat..i guess to make the meat tender and seasoning to really penetrate
+ais614bum It's because of the creation of cancerous smoke from excess oil on the pan. At high temps, the oil breaks down...so you want as little oil on the pan as possible...and the oil touching the meat will not burn because it transfers heat from pan to meat.
since touching the tips of your little finger and thumb and pressing the base of the thumb means "well done" it is my new substitute for clapping is that
![[LIVE] : ONE ลุมพินี 84 วันนี้!! คู่เอก "ก้องศึก vs เมืองไทย"](http://i.ytimg.com/vi/3kuzsAIDf1c/mqdefault.jpg)
Love the "How I Cook" and "Style Clinic" series the most. Thanks for all the fantastic tips, Mr. Porter!
Love that finger-touching test!
It can sometimes depend on the cut of the meat and the OZ size but it is a quick trick to be in the general ballpark *cheers.
***** It really depends on the cut of the meat, the kind of meat, and the temperature/time it was cooked.
If you always cook the meat at the same temperature and method, then the finger test will be more accurate. But if you're like me and you cook your steaks at DIFFERENT temperatures if you want to control the tenderness, then the test won't be accurate at all. You can get a well-done steak very tender if you cook it longer at lower temperatures, so that test won't work at all. Still a nifty tip for beginners though.
I usually fire up the grill for steaks but I tried this out for dinner tonight with the Mrs. The herbs and the butter were a nice touch. Thanks!
I REALLY WANT TO SEE A VIDEO OF HOW TO SMOKE A CIGAR BY YOU GUYS! YOU'RE AMAZING SUCH A FAN FROM VENEZUELA!
Good video. I hope to see more of those "how I cook" and "how I dress" videos. They are awesome!!
I agree!
For better results rub it all over with a clove of garlic beforehand then thoroughly season it >45 minutes beforehand. That gets the salt deeper into the steak whilst giving enough time for the juices to be reabsorbed after osmosis has taken place. Thyme and butter basting is a godsend, definitely don't forget that part!
I can't wait to try this, thank you!
That was a neat tip!
I love these videos! Keep them coming! :)
That medium to well done testing trick seems neat
Amaizing, love it !!!!!
thank you..when i go overseas..i need it
10 seconds in the video I knew this guy was a professional chef!
You guys so should do a video about the different types of gentlemen's haircut
I've always been told to never flip the meat more than once. This is also what my favorite chef Anthony Bourdain suggests.
And other chefs will tell you otherwise. Rule of thumb: never trust an opinion without a "scientific" explanation. flipping once has the advantage that a) it's faster (using more heat) and b) less work (especially important in restaurants)
It will result in a caramelised shell, a brownish following and a red center. Flipping multiple times will, in the best case, result in the whole inside to be pink. Much more like cooking the meat sous vide. This is the result of the heat slowly getting on the inside due to applying a heat source and removing it after a few seconds, instead of having high heat for a certain time, and then removing it completely.
I don't think that there's a right and a wrong method, as long as the result in superb.
Y'know, for an ad (that's how I first saw this), this is a damn awesome video! =D
Only qualms I have with it was pan-frying the steak, since I'm a firm believer of flame-kissed searing for the best flavor. But I can't deny that seeing that thyme-butter basting looked REALLY awesome. I'll have to try this the next time I get an excellent cut of beef!
看上去很美味
Learning to cook from the English is like learning to make reliable cars from the Italians, or learning to be sexy from the Germans.
*Cough* *Cough* Gordon Ramsay *Cough*
Just because English cuisine isn't great does not mean English cooks are bad dumbass
This was a bit awkward. Is Mr. Olly the voice from my sat nav?
name of that whistling song
More please.
The best way to cook a steak is to grill it!
2 cm thick slices???
More packing or travel or even how to organize your closet videos
Good Video but please bring back the how i cook videos!
Why is "Well-Done" even an option in this video?
Why doesn´t he use pepper?
same sentiment here! i'm fine with just oil, salt and pepper..and sometimes paprika as well to add a bit of extra kick. Another trick from another establishment (Balthazar NYC) is to bash the meat..i guess to make the meat tender and seasoning to really penetrate
The thing about using pepper is that it burns when fried taking away the meats flavor.
Humberto Díaz Thank you for the tip =)
stanbalo No problem. You can always put the pepper after its cooked.
Is that green one rosemary or something?
I don't think so, I think the red thing that turns brown is rosemary
I don't think so, I think the red thing that turns brown is rosemary
It's thyme.
it is impossible to cook that kind of size chunk in 3 minutes..
Plus two minutes basting, besides meat cooks inside til cold
he did said high heat, for medium it definitely needed to be longer
Why is he putting oil only on the meat and not pan? He didn't explain it, so i was hoping someone here might know :)
Don't see how thats different from putting it on the pan, as evenly cooked would be all about the cooking skills themselves. Or am i completely off?
Ahh okay, thanks :)
+ais614bum the first side of the steak that is facing down will soak up most of the oil like a sponge.
+ais614bum It's because of the creation of cancerous smoke from excess oil on the pan. At high temps, the oil breaks down...so you want as little oil on the pan as possible...and the oil touching the meat will not burn because it transfers heat from pan to meat.
How to cook lobster..
IT’S BLAND AS A DONKEYS ****.
good fucking christ. im hungry
You're not suppose to season a steak after js
since touching the tips of your little finger and thumb and pressing the base of the thumb means "well done" it is my new substitute for clapping is that
high ju
And less noisy!
Vegetable oil...? Better with olive oil
+Jon Vázquez Olive oil burns at high temperatures. It has a low smoke point. Carcinogenic.
Love mr porter videos I dont like the cut
Only salt? No thank you
Erm nah.
Maybe French arrogance, but to me, asking an english chef to make the "perfect steak" is definitely not right.
That said, bon appétit.
You shouldn't move the steak around while it's cooking in order to get a good crisp sear. Also steak shouldn't be cooked or eaten above medium-rare.
Are you a SCAMMER Mr Porter ?