Seeing comments turn from the most toxic cesspit on TH-cam to people genuinely wanting to help an aspiring chef is some of the most wholesome stuff man c:
That true but without being taught good practice or even proper cooking methods from the start will already build thise habits that will keep him as a line cook for example that thermo he using was stuck to the grill lol those should be covered and cleaned after every use and yet to touches it with bare hands before checking the steak then put it back on the grill without even cleaning it. Yea I get it's a pub but at the end of the day pub or 5 star restaurant still should follow healthy and safety especially with food
Hey, Chef Thompson ! Love ur videos, as a cook who's cooked alot of steaks the only things I gotta say is if you want a mid rare always pull at 125 n let rest 1-2 mins n it will be perfect mid rare 130-135 degrees if your at 140 it's now medium. I would make sure to season it before griling too so it's not underseasoned, and always grill em at a 45 angles cross marked or 10 and 2 like a steering wheel for diamonds that will make your steaks look worthy of any restaurant! You're doing good dude keep it up!
Pull it off the heat at 125 and let it rest again off the heat but it'll suddenly gain 10 extra degrees and be fully tested and ready at 135 stick to learning how to cook and if you've nothing nice to say just scroll on
@@awholenewman155it’s not “suddenly”. It’s called “carryover cooking”. The temperature continues to slowly rise after the steak is pulled off the heat. If you didn’t know this, please step away from the grill and take your overcooked meat with you.
@yousef858 On a screaming hot grill like this one, it might not make much of a difference, that's true. But it's still good practice and will make it easier to get a good char without overcooking the center.
Flip twice on each side for nice diamonds . Probably only have to pull when it’s around 128 127 it will carry over 5 degreees . If it’s under after getting a nice sear finish it in the oven for 3-6 minutes depending on how the customer wants it done , wait until the very end to put the compound butter no one likes burnt butter .
Rotate 45 degrees halfway thru your first side of cooking to get those beautiful cross hatch grill marks. You’re doing great man! Great to see you learning and growing
It's because he has really been cooking for 27 years and pretends to no know things. This whole channel is a product of a deep state propaganda campaign trying to get Americans to believe that poutine is difficult to make. It's so obvious...
@@jeromefromherz2538he doesn’t call himself a chef, he has said in multiple shorts. I know that his name says chef but that is just to have a cool name you know?
This is just a detail, but try and serve the fat on the inside of the plate away from the customer otherwise first cut will be into a piece of fat rather than muscle
@@MrDreamTeamGamer you're probably right. But self improvement isn't dependant on other people's expectations. It's just a detail as I said. Perfection is found in the details is all I'm saying
I love seeing your progress, as a learning chef myself it's refreshing to see a genuine chef who admits mistakes instead of just posting they're best dishes and videos. Keep thriving man ❤
It's weird that the restaurant wants garlic butter brushed while raw garlic would burn instantly. I would brush after when it's almost cooked to the desired doneness
Not just the garlic, but the butter too. He should’ve pat the steaks dry and then rub them in a neutral oil and season them before putting it on the grill. He could’ve basted them with the garlic butter when it would be almost fully cooked.
@kekiongapaintingcompany110 well its really not the workers' fault at all, so I'm not sure wtf you mean everyone starts somewhere, I was curious about why the restaurant who most likely has a head chef would be Brushing g butter on raw steak seems like a amateur move to me
If you pull them at 130 internal they will be closer to medium after rest. Always pull early and rest for half the cook time. Ideally 120ish should be your target pull temp. Otherwise great job.
Ur doing great man, as a chef i can honestly take some more pride into doing that. Ur doing exactly what the task requires u to do, but u genuinely care about the process. U sound a little insecure, but if you give it a year or two, you will go on autopilot. But having this care about the things that are important in preparing food is a golden skill wich someone csn never learn. But u sir got it.
The thermometer is always spot on but the skill in cooking comes from being able to rock a perfect medium rare without it. By all means keep using the thermometer but always remember you might not always have it. Keep rocking those steaks chef. 🤘
Just wanted to say that you are great. Truly. You will get there, and we are proud of you. Your work ethic, determination, and vulnerability displays your good character. I have faith you will go far. Don’t lose the faith, you are getting closer to your dream with every day. Much love brother
those steaks look great, if you didn't know this, pat the steaks dry when you take them out of the bag, you always want the outside to be as dry as possible for the best sear, that sear will allow all the juices on the inside to stay inside and help contain the flavor.
I could be wrong, but I think the idea that the crust holds in juices is a myth. The crust is there primarily to enhance the flavor and mouth feel. Resting your steak for a few minutes is what holds in juices.
It is a myth. Does nothing but create flavor. Not overcooking it, resting the meat, and not puncturing the meat during cooking is how you keep the juices in it.
For a diamond pattern grill mark, flip the steaks diagonal both ways by rotating the steaks 90 degrees on the grill. You want 2 points of contact total on each side. Don’t flip it 10+ times. I hope that makes sense! 🤞 good luck
My first job in a kitchen chef taught me the hand trick for telling when steaks were done, from the bottom of your thumb out towards your wrist is the same hardness as the steak for rare medium and well done
Just a tip Chef, it is much better that it is a little overcooked then undercooked. There is a reason they get medium rare, and not rare steaks. They look delicious though!
Hey man, Just wanted to give a small suggestion. I know the chef might like to do it this way so I don’t want to impose on him. However, brushing your raw steak with butter and especially garlic butter will only go so far. Garlic burns pretty easily, and butter is really expensive. Also, when the butter melts and falls through your grill, it causes flare ups. Which causes uneven spots and black scorch marks on your steak. Your marks look nice though :P My suggestion, would be to put a dallop of butter on the steak as it’s going out to the customer. You can even chill the butter, cut it into nice squares and place it on the top of your steak to melt as it’s under the heat lamp and going out to the customer. If you want to marinate and lube up your steaks ahead of time, rub them in a little bit of oil. not too much though cause it will also fall into the grill and flare up.
Take it off a little sooner rest it 2-3 minutes then just flash it of the grill real fast I like that your useing a thermometer because you can't be to sure I mean I don't myself after lots of practice! Good shit!
Rotate your steaks 180 to get a nice criss cross pattern on your steaks. But those steaks you made are just mouth salivating me enough, you've done good.
I would definitely use a high temp natural oil next time instead of the butter to start off the cooking process and once you are almost at your temp for the steak then add your butter on the melt over the steak. I say this because all the milk solids in the butter can burn very quickly since I’m almost certain you guys aren’t using clarified butter so if that is the case you can create a bitter after taste from doing that and it will make the steak very unpleasant to eat even if it’s cooked perfectly
Looks good!! I know this would increase your long run costs, but I'd maybe recommend afkdding more seasoning? You tend to need to season a little heavier when grilling meat because the seasoning that falls off the meat will fall through the grill as opposed to a flat top or pan where the seasoning will stay in the pan. Other than that, looks really good!
When I started cooking steaks as a cook I used a meat tep to but trust me when I say it’s better to know by feel then by temp because in a rush it will get harder much love tho keep at it
Make sure to rotate twice on either side to about a 60-80 degree angle to get some beautiful diamonds. You don’t want a straight 90* checkers board. The grill lines you presented face up looked really good, but you want to present the steak to the guest with the best looking diamonds. Good work though!
140°F is not medium rare. You're looking at Medium steak temps there. Pull at 125-129°F internal and let it rest. Internal temp will rise to 130-135°F which makes for perfect medium rare. Next, if you want appealing "grill marks" spin your steaks around 180 degrees when you flip to get crosshatching. Otherwise, great work
Good job, I love to see your growth. Once you start to get a better feel of the meat while cooking it really becomes tapping the steak and feeling the density, pretty much poking the steak hard and firm. If it feels like a water balloon, then it's not ready. When you constantly temp the steak it loses juice, and gets dried out. That said though its all in practice, keep doing you man push past your limits Chef.
Good job buddy 👏 👍 as a chef for 12 yrs you did it fine but do it in a pan so it get full colour the lines is shit but you did good flavour is colour 👌
I love your content and am a subscriber. Your content is some of my favorite because I think you speak to the rest of us.... I love the fact that you discuss the temp rising AFTER being taken off the heat. Do you think the steaks could benefit from longer resting, maybe under foil? I also like to put compound butter slices on the meat while it rests..
A good habbit is to feel the steak while temping it, that way you can learn how different temps feel so in a few months you wont need a thermometer. It doesnt really matter but it makes you look like a more experienced cook in my experience
I would just get an electronic temp gauge that can do 4 steaks on once. The more you poke it the more its not going to rest right. Poke once with the electric one you can just leave it in and its a much smaller hole. Set it to beep when there done so u can go do other stuff.
You need to sanitize the tip of the thermometer between readings. They sell individual packed sanitizing wipes for thermometer tips. Id wash it completely every few cooks or if you see leftover bits, but sanitizing between is helpful.
Seeing comments turn from the most toxic cesspit on TH-cam to people genuinely wanting to help an aspiring chef is some of the most wholesome stuff man c:
I agree. People forget that he is still starting out, and nobody starts out knowing everything
I remember people were telling him to off himself 😂😂😂 holy cow do we come along way
I was one at first. Now I love this guy. He proved my ass wrong
Most toxic cesspit must be the coffee girl
Can I know why you were like that in the begining?@@Bwk-mj4pm
Anyone else remember the first steak from way back? Sure it's not perfect yet but the chef is making a lot of progress
Dude not a chef he's a line cook in a pub lol line cook and chef big difference
@@dizzy.416 maybe he's not a chef today, but that doesn't mean he won't be a chef some day :)
That true but without being taught good practice or even proper cooking methods from the start will already build thise habits that will keep him as a line cook for example that thermo he using was stuck to the grill lol those should be covered and cleaned after every use and yet to touches it with bare hands before checking the steak then put it back on the grill without even cleaning it. Yea I get it's a pub but at the end of the day pub or 5 star restaurant still should follow healthy and safety especially with food
@@dizzy.416if he was using it for multiple foods however there's absolutely no issue with what he's done there's no cross contamination
Try to tell that to the health and safety people who audit restaurants.
Hey, Chef Thompson ! Love ur videos, as a cook who's cooked alot of steaks the only things I gotta say is if you want a mid rare always pull at 125 n let rest 1-2 mins n it will be perfect mid rare 130-135 degrees if your at 140 it's now medium. I would make sure to season it before griling too so it's not underseasoned, and always grill em at a 45 angles cross marked or 10 and 2 like a steering wheel for diamonds that will make your steaks look worthy of any restaurant! You're doing good dude keep it up!
Pull it off the heat at 125 and let it rest again off the heat but it'll suddenly gain 10 extra degrees and be fully tested and ready at 135 stick to learning how to cook and if you've nothing nice to say just scroll on
@@awholenewman155 it is not suddenly rising 10°. Meat continues to cook after you take it off heat….
@@awholenewman155 it usually won't rise 10 degrees but it will go about 5-7 degrees so ya that's how it works.
@@awholenewman155it’s not “suddenly”. It’s called “carryover cooking”. The temperature continues to slowly rise after the steak is pulled off the heat. If you didn’t know this, please step away from the grill and take your overcooked meat with you.
Also wipe/sanitize the thermometer probe
Pat them as dry as possible with paper towel after removing from the plastic. They'll cook soo much better.
I think that works when cooking on skillet and not a grill. Moisture from steaks will just fall into the grill
@yousef858 On a screaming hot grill like this one, it might not make much of a difference, that's true. But it's still good practice and will make it easier to get a good char without overcooking the center.
Was about to suggest the same, tried for the first time a few days ago, makes such a difference to surface texture
Flip twice on each side for nice diamonds . Probably only have to pull when it’s around 128 127 it will carry over 5 degreees . If it’s under after getting a nice sear finish it in the oven for 3-6 minutes depending on how the customer wants it done , wait until the very end to put the compound butter no one likes burnt butter .
this comment good but it's gonna get ignored for sure. Unless he sees this comment I just posted
Turn it a little to make some nice Louis vuittons
this youtuber gets butthurt easily and is super sensitive so he'll ignore it or trash it lol@@DonSolo757
Yeah you're right
Never heard of Chicago style? Literally burnt butter crust.
I love Steak Frites, the classic meal that you dream of as a kid. Good times.
Rotate 45 degrees halfway thru your first side of cooking to get those beautiful cross hatch grill marks. You’re doing great man! Great to see you learning and growing
They look great! May I suggest you to pat them dry before seasoning? This helps a lot with the development of the outside crust
Yes, can't create a good sear with a wet surface. Also, 10 and 2 isn't just for driving but will also give diamond grill marks.
How can you tell from many feet away on a camera? It could be undercooked inside still
@@LyubovBoychuk that's why he started using the thermometer. After some time, with experience, you just know
I don’t understand how people hate on this man
It's because he has really been cooking for 27 years and pretends to no know things. This whole channel is a product of a deep state propaganda campaign trying to get Americans to believe that poutine is difficult to make. It's so obvious...
because he's sensitive and trashes peoples comments.
Bot comments
because he calls himself a chef when he doesnt know how to do the most basic things in a kitchen.
@@jeromefromherz2538he doesn’t call himself a chef, he has said in multiple shorts. I know that his name says chef but that is just to have a cool name you know?
This is just a detail, but try and serve the fat on the inside of the plate away from the customer otherwise first cut will be into a piece of fat rather than muscle
That’s dumb. Fat goes on the outside as it is usually round and fits with the shape of a plate
@@Bwk-mj4pm you plate the way you feel is best for you and your customers bud :)
@@Bwk-mj4pm You think the steak won't fit the shape of the plate if you place the fat on the inside? And you're calling someone else dumb?
It's a pub I'm not sure they really care
@@MrDreamTeamGamer you're probably right. But self improvement isn't dependant on other people's expectations. It's just a detail as I said. Perfection is found in the details is all I'm saying
I love this channel.
I have no idea why, but I can imagine having a pint, a sandwich and forgetting my woes for 30 minutes.
I love seeing your progress, as a learning chef myself it's refreshing to see a genuine chef who admits mistakes instead of just posting they're best dishes and videos. Keep thriving man ❤
It's weird that the restaurant wants garlic butter brushed while raw garlic would burn instantly. I would brush after when it's almost cooked to the desired doneness
Not just the garlic, but the butter too. He should’ve pat the steaks dry and then rub them in a neutral oil and season them before putting it on the grill. He could’ve basted them with the garlic butter when it would be almost fully cooked.
Bro.... this dude prly makes $10/hr at this job. I'm sure he doesn't give a flying fuck about all the things he 'could' be doing.
@kekiongapaintingcompany110 well its really not the workers' fault at all, so I'm not sure wtf you mean everyone starts somewhere, I was curious about why the restaurant who most likely has a head chef would be Brushing g butter on raw steak seems like a amateur move to me
@@SummitCityPaintCodefinitely makes at least 15/hr because that’s minimum wage
@drvelocci Exactly. Dude is making crumbs.
If you pull them at 130 internal they will be closer to medium after rest. Always pull early and rest for half the cook time. Ideally 120ish should be your target pull temp. Otherwise great job.
You’ve seriously been progressing my man
Ur doing great man, as a chef i can honestly take some more pride into doing that.
Ur doing exactly what the task requires u to do, but u genuinely care about the process.
U sound a little insecure, but if you give it a year or two, you will go on autopilot. But having this care about the things that are important in preparing food is a golden skill wich someone csn never learn. But u sir got it.
Beautifully said, Chef. From one to another, respect 🫡
The thermometer is always spot on but the skill in cooking comes from being able to rock a perfect medium rare without it. By all means keep using the thermometer but always remember you might not always have it. Keep rocking those steaks chef. 🤘
Medium rare is 130-135 for red meat like beef
I truly appreciate you and your strength to share your experience 🤙🏽🤙🏽
This guy is so chill it is a nice break from the overedited crap in most shorts feeds.
They look very good. Keep on keeping on!
You're doing great! Love watching a Chef develop their craft. Keep it up and ignore the naysayers!
Just wanted to say that you are great. Truly. You will get there, and we are proud of you. Your work ethic, determination, and vulnerability displays your good character. I have faith you will go far. Don’t lose the faith, you are getting closer to your dream with every day. Much love brother
Way to go man! You're a good cook and a good guy!
chef thomson you will always be my GOAT i could watch you cook shit all day
Looking good G! Keep it up man!
Constantly checking with the temp gun is hilarious
Good to see you my mans your cooking content is always good
Respect for not resting them on the plate but on that rack.
Keeping them elevated and protecting the texture of the sear. 👌
those steaks look great, if you didn't know this, pat the steaks dry when you take them out of the bag, you always want the outside to be as dry as possible for the best sear, that sear will allow all the juices on the inside to stay inside and help contain the flavor.
I could be wrong, but I think the idea that the crust holds in juices is a myth. The crust is there primarily to enhance the flavor and mouth feel. Resting your steak for a few minutes is what holds in juices.
It is a myth. Does nothing but create flavor. Not overcooking it, resting the meat, and not puncturing the meat during cooking is how you keep the juices in it.
@@adhd200 man I wish you’d read
@@SeanTheTitan read your own comment and try it again lmao
@@adhd200 I know what it says, I wrote it
For a diamond pattern grill mark, flip the steaks diagonal both ways by rotating the steaks 90 degrees on the grill. You want 2 points of contact total on each side. Don’t flip it 10+ times. I hope that makes sense! 🤞 good luck
Looks good I would eat it
Seeing a creator from my city where it’s rare people make it this big is incredible man, keep it up!
Thats looks so good
I would honestly eat these. You're using time to learn and it's great.
But keep at it n you’ll learn the feel method. Good vid too
Looks great man
Looks great!
As an ex chef its so nice watching you evolve points from Scotland
I remember the first time I fixed steaks in a professional environment. Had this sort of looming pressure to get it done right.
All I know man is your content is an inspiration
Looks good, I’d love to try it
Great grill marks! Nice work bro
I love cooking and I wish I could start a restaurant one day. Even something small and cozy or a food truck at least!
My first job in a kitchen chef taught me the hand trick for telling when steaks were done, from the bottom of your thumb out towards your wrist is the same hardness as the steak for rare medium and well done
Looks great. Helpful tip try pulling the steak off the heat to temp it but it still looked great🎉
Holy..., Never seen my brains. "jpeg" for steak actually cooked and on that grill top.
Dope.
Looks like a perfectly fine pub steak. Awesome with some beers and a good chat. You go man!
The more you do it the better you’ll get at it brother 👍 overall good looking steak for being your first time
Bro it looks amazing.
Anyone who’s watched your video sees progress man if they truly pay attention. Keep up your progress man🤍
I like the idea of brushing on the garlic butter, gonna give it a shot next tome i do steark💯
Everyone starts somewhere. As a chef of 16 years you have to put yourself in new situations to learn and get better. Catering is a passion of love.
Just a tip Chef, it is much better that it is a little overcooked then undercooked. There is a reason they get medium rare, and not rare steaks. They look delicious though!
I love the 6inch mud knife as the spatula 😂
Made me hungry!!! Look nice.
Looks great. I would order that.
Hey man, Just wanted to give a small suggestion. I know the chef might like to do it this way so I don’t want to impose on him. However, brushing your raw steak with butter and especially garlic butter will only go so far.
Garlic burns pretty easily, and butter is really expensive. Also, when the butter melts and falls through your grill, it causes flare ups. Which causes uneven spots and black scorch marks on your steak. Your marks look nice though :P
My suggestion, would be to put a dallop of butter on the steak as it’s going out to the customer. You can even chill the butter, cut it into nice squares and place it on the top of your steak to melt as it’s under the heat lamp and going out to the customer.
If you want to marinate and lube up your steaks ahead of time, rub them in a little bit of oil. not too much though cause it will also fall into the grill and flare up.
Take it off a little sooner rest it 2-3 minutes then just flash it of the grill real fast I like that your useing a thermometer because you can't be to sure I mean I don't myself after lots of practice! Good shit!
Looks great. Love those perfect grill marks
I’ve been learning how to cook my favourites for years and im not a cook but brother you give me hope
Rotate your steaks 180 to get a nice criss cross pattern on your steaks.
But those steaks you made are just mouth salivating me enough, you've done good.
I would definitely use a high temp natural oil next time instead of the butter to start off the cooking process and once you are almost at your temp for the steak then add your butter on the melt over the steak. I say this because all the milk solids in the butter can burn very quickly since I’m almost certain you guys aren’t using clarified butter so if that is the case you can create a bitter after taste from doing that and it will make the steak very unpleasant to eat even if it’s cooked perfectly
Picked out the thing most improvable in the vid and clear concise comment why it matters wp
Simple quarter turn after those are on a couple minutes give you a perfect crisscross hatchmarks
Looks good!! I know this would increase your long run costs, but I'd maybe recommend afkdding more seasoning? You tend to need to season a little heavier when grilling meat because the seasoning that falls off the meat will fall through the grill as opposed to a flat top or pan where the seasoning will stay in the pan. Other than that, looks really good!
That looks great dude! Keep up the passion for cooking!
My local supplier also uses a vacuum seal
Butter contains water so by applying first you are inhibiting crust formation. Save the butter for basting after you create a crust.
Quarter turn those bad boys you get that diamond thing, if that's what you want. If not, keep doing you king. Love your content.
It defs just clicked with me that I know exactly where this restaurant is! I'll have to come visit some time!
Looks great but talk to management and see if you could seat on a skillet. Lock in some of that delicious flavor! Keep grinding!
Way more seasoning for any decent steak and honestly should just use SPG but nice grill marks etc looks good man!
You’re doing great!
Looks good I would let it cook longer or use higher heat but that's just me idk if allowed to do so though ❤
Char lines look good dude!! I woulda pulled them off at 120-125 to rest, but still looked great. Fries looked good and crispy
This looks delicious
When I started cooking steaks as a cook I used a meat tep to but trust me when I say it’s better to know by feel then by temp because in a rush it will get harder much love tho keep at it
Make sure to rotate twice on either side to about a 60-80 degree angle to get some beautiful diamonds. You don’t want a straight 90* checkers board. The grill lines you presented face up looked really good, but you want to present the steak to the guest with the best looking diamonds. Good work though!
Looks great, I personally do prefer reverse searing steaks as you can cook up to 10 at a time with ease and not burning the butter
Hell yeah sir! You doing just fine.
You did great brother !
You should try grilling some diamond lines, it look awesome and high end. All the best!!!!
🗣 Get my man a spatula
🤞🏽🫡
I love this
Hell yea, from the golf course to the pub, goin on up!
140°F is not medium rare. You're looking at Medium steak temps there. Pull at 125-129°F internal and let it rest. Internal temp will rise to 130-135°F which makes for perfect medium rare. Next, if you want appealing "grill marks" spin your steaks around 180 degrees when you flip to get crosshatching. Otherwise, great work
Ok hardo
Even the biggest chef use a thermometer, precision is key 🌹
Tip for next time twist them 90degrees for that nice cross sear(not necessary just looks good)
Good job, I love to see your growth. Once you start to get a better feel of the meat while cooking it really becomes tapping the steak and feeling the density, pretty much poking the steak hard and firm. If it feels like a water balloon, then it's not ready. When you constantly temp the steak it loses juice, and gets dried out. That said though its all in practice, keep doing you man push past your limits Chef.
Good job buddy 👏 👍 as a chef for 12 yrs you did it fine but do it in a pan so it get full colour the lines is shit but you did good flavour is colour 👌
I am way too stoned to watch those fries get tossed. Bout to lose my mind
Looks deliciousss
Don’t listen to the hate! Keep that head up king
I love your content and am a subscriber. Your content is some of my favorite because I think you speak to the rest of us.... I love the fact that you discuss the temp rising AFTER being taken off the heat. Do you think the steaks could benefit from longer resting, maybe under foil? I also like to put compound butter slices on the meat while it rests..
Some good looking steaks boss 👍
My brother and I love steak and fries and garlic mashed potatoes wow sound like a place for us after some beers of course 😅
A good habbit is to feel the steak while temping it, that way you can learn how different temps feel so in a few months you wont need a thermometer. It doesnt really matter but it makes you look like a more experienced cook in my experience
I would just get an electronic temp gauge that can do 4 steaks on once. The more you poke it the more its not going to rest right. Poke once with the electric one you can just leave it in and its a much smaller hole. Set it to beep when there done so u can go do other stuff.
Nice work. Heavier flame for extra crust. Keep cooking my man.
You need to sanitize the tip of the thermometer between readings. They sell individual packed sanitizing wipes for thermometer tips. Id wash it completely every few cooks or if you see leftover bits, but sanitizing between is helpful.