I watched all three parts. Simply the best tutorial ever seen in this area! We are about to open small steakhouse (In Thailand) , and so important to do training for all of us. Thanks!!!
I like how you created one after another experiments in a field that is not your expertise and still managed to create content that gives the big experts in the field a run for their money. You gave the audience the data to judge for themselves instead of making big promises. I find the data you presented on different combinations to be useful; It is not something other cooking shows present. Please keep up the good work.
Another great video Raphael. I consider myself a steakaholic. I eat 1-1.5 pounds of ribeye about 2-3 times per week. I have a charcoal grill in my backyard, but will use a regular pan when the cut is slim enough and I'm feeling lazy. I season my steaks with salt, black pepper, and garlic powder. Any sort of sugar is a no-no (combination of saturated fat with simple sugars isn't healthy). After enjoying ribeyes, I have a hard time going back to even NY strips or T-bones. NY strip has that stubborn fat you mentioned that remains sturdy even after you cook the steak properly. I'd highly encourage you not to use grapeseed, peanut, or other seed oils. These have an improper balance of omega6 (linoleic) to omega3 (linolenic) and oxidize easily when heated creating inflammation in the vessels. Instead, you should use avocado oil, extra virgin unrefined coconut oil, beef tallow, lard, butter, ghee, or any other animal fat. These have much more stable chemical bonds that prevent oxidization. Cheers,
Excellent Guide! Steaks are a great example of taking time to do things right, being patient, and paying attention to detail. You can’t rush a good steak.
Although I usually rub coarse ground black pepper and freshly minced garlic onto a steak a few minutes before grilling, we often melt a cube of butter and add a packet of lipton onion soup mix to it. It starts to cool and firm up and we baste the steak with this in the last couple of minutes of cooking. If you baste earlier it has a tendency to flare. Try this it will change your life.
Hi Sven, some good tips, I'm new to your channel and enjoying it so far. I have started to pick up some style tips. I recently discovered sous vide for my large steaks. I cover with salt, pepper and garlic powder. I noticed you said you didn't like the texture of the sous vide. Try reduce the time to 45-60 min per inch thick. This will give you a natural texture. I follow this up with a minute on each side with butter and aromatics in a heavy pan. Let me know how you get on with that Garry
I've never personally had steak, but it's something I've wanted to know how to do properly for special occasions (similar to indulging in cigars or whiskey). Thank you so much for such an instructional video! I'll be sure to dip my toe into the world of steak preparation soon.
Excellent guide, my only comment is that the reason sear and then roast in the pan is so that you can get more caramelized protein on the bottom of the pan for the pan sauce. A dirty pan is a sauce chefs best friend. whilst I was working in a fine dinning french restaurant we would be scolded if we gave a dirty pan to wash. "Whats this left in your pan Chef... How dare you waste all this flavour!!" You should make a video to show how accompany your steaks would love to see how a gentleman makes chips.
Personally I a use sous vide and get great results, if you are getting a rubbery or mushy I would review the cooking time. Rubbery suggests not cooked long enough and mushy would suggest it’s been cooked for too long.
As a Southern gentleman, I need to teach you how to take care of a cast iron skillet, Raphael. Rule no.1 NEVER wash it with soap, and No. 2, give it a thimble worth of oil film you rub it down with before putting it away. Then it will never give you rust issues.
Raphael, if your cast iron is rusting, that means your seasoning isn't deep enough. Cast iron is also *very* easy to maintain (and you can even use soap if you need to, provided the seasoning is well done). Just google how to season the pan and do it 2x. It'll work for months of use.
My personal favourite is a nice thick entrecôte, grilled over coal and seasoned with just salt and pepper so you can taste the meat and not just the herbs. After grilling and resting I cut it into thin slices and share it with my family and guests.
What about the Porterhouse steak? And a cast iron pan is best because it stores the heat. Don't worry about it rusting because it won't if it's seasoned or if it's new, it will rust a little until it's seasoned but it won't hurt the food or the pan. However, if you properly dry a cast iron pan it won't rust. You can dry the pan after washing it by heating it up, that will evaporate all the moisture.
Nice video! Browning the steak in oil is a no go though! 😅 Use Jamie Oliver’s methods. Brown the steak on a dry highly heated pan. Then finish it at low heating in butter and see those amazingly butter glazed steaks. So please, no browning in oil... fat is only for glazing the steak at low heat! 🙏🏼😊 All the best!
I personally prefer lean meat. I personally prefer grass fed. I personally prefer black Angus beef. The porterhouse is my favorite cut. I prefer to grill my thick steaks on a cast iron grill pan with unsalted butter. I prefer medium rare. I usually do not season my steaks. However, when I do, I select up to three of the following: fresh ground black pepper, tumeric, coriander, cayenne pepper, paprika, cumin, balsamic vinegar, red wine, garlic, onion, mustard. No salt and no steak sauce. I prefer to eat my steaks with a fresh salad and a glass of red wine.
I like New York strips. I think they are a great combo between texture and flavor. I likewise don't care for the fat edge, but I cut mine off after it's done cooking. I think it effects the texture and flavor if you do it before you cook it. I like to season my steaks with coarse salt, pepper and then if its in a pan: butter and smashed garlic. If the steak is on the grill, I will baste with garlic butter. -Best
My favorite is the ribeye for the flavor. A good piece of beef just needs salt and pepper nothing else. I personally don't mind tougher cuts of meat so I eat a lot of sirloin or Chuck eye. Uncle Chris steak seasoning is good for steaks with less natural flavor like sirloin or tenderloin
Love your kitchen, I would love to have a nice open space like that to make food. Maybe we can get a video or article about wines, whiskeys, and/or cigars to pair with steaks?
I sear my steaks in a cast iron skillet, then throw it in the oven for about twenty minutes, and it comes out medium rare. No seasonings at all, and it tastes great. If I am treating myself, I will get a nice cut, marinade it, then grill it.
I prefer to season my steaks before grilling to impart the flavor I desire. I tend to use premixed rubs, but sometimes it's just plain pepper. As for my favorite steak, depending on my mood I like them all, and marbling is a must. After all, fat is flavor. Bon appetit!
Wow! this is an amazing video, the steak looks delicious, you sure can cook! Indeed i'll try to follow your instructions. you should try Chicken ala king, it's a very elegant and classic dish:)
Non stick pans can actually suffer severe damage when overheated. The coating is a type of polymer and when the pan significantly exceeds the temperatures it is rated for, it can start to deteriorate. They are safe as long as you stay within the specifications though :)
voice quality agreed, but perhaps without speaking like there is a period. after. each. word. period. If . english. is . his . second . language. that. would. be. different.
If you take a 350* pan off of the stovetop and put it in a 350* oven little to no change. If you place the meat upon a room temperature plate; big change. -
Tongue-in-cheek response here. When I take a Dump in a public rest-room, I go in , do my business, wash my hands then leave. I'd like detailed instructions on how a Gentleman would do so.
I have a blonde in the kitchen poaching some eggs for breakfast. After watching this, I'll get her to pull those eye fillets out of the fridge and watch this video before dinner😻
wth is this heresy, you dont need any oil on a stainless steel / cast iron pan, when the crust is done it doesnt stick anymore, you can also use vinegar to get the small part that sticked and it make a nice sauce for the steack
fyi- cooking with aluminum foil or using for/ with heat is terrible advice. Terrible. I understand your reasoning behind it, but 100% not necessary. Stay away from (direct touching aluminum especially) aluminum and cooking. Not speaking of aluminum pans which are coated with stainless steal, but aluminum in general is bad bad idea. Look into Alzheimer’s, etc
I’d say food is a great addition to this channel
Perhaps the best video I've seen this week. Makes me want to become a steak expert.
I watched all three parts. Simply the best tutorial ever seen in this area! We are about to open small steakhouse (In Thailand) , and so important to do training for all of us. Thanks!!!
I like how you created one after another experiments in a field that is not your expertise and still managed to create content that gives the big experts in the field a run for their money. You gave the audience the data to judge for themselves instead of making big promises. I find the data you presented on different combinations to be useful; It is not something other cooking shows present. Please keep up the good work.
Another great video Raphael.
I consider myself a steakaholic. I eat 1-1.5 pounds of ribeye about 2-3 times per week. I have a charcoal grill in my backyard, but will use a regular pan when the cut is slim enough and I'm feeling lazy.
I season my steaks with salt, black pepper, and garlic powder. Any sort of sugar is a no-no (combination of saturated fat with simple sugars isn't healthy). After enjoying ribeyes, I have a hard time going back to even NY strips or T-bones. NY strip has that stubborn fat you mentioned that remains sturdy even after you cook the steak properly.
I'd highly encourage you not to use grapeseed, peanut, or other seed oils. These have an improper balance of omega6 (linoleic) to omega3 (linolenic) and oxidize easily when heated creating inflammation in the vessels. Instead, you should use avocado oil, extra virgin unrefined coconut oil, beef tallow, lard, butter, ghee, or any other animal fat. These have much more stable chemical bonds that prevent oxidization.
Cheers,
This guy is amazing. So full of knowledge, I have learned so much by watching just a couple of his videos. Great content!
Excellent Guide! Steaks are a great example of taking time to do things right, being patient, and paying attention to detail. You can’t rush a good steak.
Probably the best steak tutorial I have ever seen, amazing job. thanks for sharing!!
To think I’d find the most comprehensive video on youtube about cooking steak at home on a non-cooking channel! Great job!
Hey, this video helped me to cook steak for my father for his birthday :')))
I love the oven gloves that are closer to my elbow. I tend to touch some area of the oven so easily and burn.
I swear, I’m making steak for breakfast right now because of you.
I love you...
Although I usually rub coarse ground black pepper and freshly minced garlic onto a steak a few minutes before grilling, we often melt a cube of butter and add a packet of lipton onion soup mix to it. It starts to cool and firm up and we baste the steak with this in the last couple of minutes of cooking. If you baste earlier it has a tendency to flare. Try this it will change your life.
I will realy try that
Great video!! I always season my steak with salt and pepper only. Cook with garlic, herb and butter (towards to end) in the pan.
Hi Sven, some good tips, I'm new to your channel and enjoying it so far. I have started to pick up some style tips.
I recently discovered sous vide for my large steaks. I cover with salt, pepper and garlic powder.
I noticed you said you didn't like the texture of the sous vide. Try reduce the time to 45-60 min per inch thick. This will give you a natural texture. I follow this up with a minute on each side with butter and aromatics in a heavy pan.
Let me know how you get on with that
Garry
Well done! Both your experiments as well as your excellent explanations are very much appreciated :D
great serie Mr sven i love that you diversify the content of the channel
I've never personally had steak, but it's something I've wanted to know how to do properly for special occasions (similar to indulging in cigars or whiskey). Thank you so much for such an instructional video! I'll be sure to dip my toe into the world of steak preparation soon.
Picanha is a favorite cut in my family. Because of its cone shape you can get medium-rare parts and medium-done ones depending on where you cut.
Very popular in Brazil!
Excellent guide, my only comment is that the reason sear and then roast in the pan is so that you can get more caramelized protein on the bottom of the pan for the pan sauce. A dirty pan is a sauce chefs best friend. whilst I was working in a fine dinning french restaurant we would be scolded if we gave a dirty pan to wash. "Whats this left in your pan Chef... How dare you waste all this flavour!!"
You should make a video to show how accompany your steaks would love to see how a gentleman makes chips.
I like you choice in knives, Shun are the best knives and all i buy. Cheers
Personally I a use sous vide and get great results, if you are getting a rubbery or mushy I would review the cooking time. Rubbery suggests not cooked long enough and mushy would suggest it’s been cooked for too long.
As a Southern gentleman, I need to teach you how to take care of a cast iron skillet, Raphael. Rule no.1 NEVER wash it with soap, and No. 2, give it a thimble worth of oil film you rub it down with before putting it away. Then it will never give you rust issues.
Raphael, if your cast iron is rusting, that means your seasoning isn't deep enough. Cast iron is also *very* easy to maintain (and you can even use soap if you need to, provided the seasoning is well done). Just google how to season the pan and do it 2x. It'll work for months of use.
My personal favourite is a nice thick entrecôte, grilled over coal and seasoned with just salt and pepper so you can taste the meat and not just the herbs. After grilling and resting I cut it into thin slices and share it with my family and guests.
What about the Porterhouse steak? And a cast iron pan is best because it stores the heat. Don't worry about it rusting because it won't if it's seasoned or if it's new, it will rust a little until it's seasoned but it won't hurt the food or the pan. However, if you properly dry a cast iron pan it won't rust. You can dry the pan after washing it by heating it up, that will evaporate all the moisture.
If you're having issues with cast iron, maybe try a French made carbon steel skillet. It's what I used in my restaurant cooking days.
Nice video!
Browning the steak in oil is a no go though! 😅
Use Jamie Oliver’s methods. Brown the steak on a dry highly heated pan. Then finish it at low heating in butter and see those amazingly butter glazed steaks.
So please, no browning in oil... fat is only for glazing the steak at low heat! 🙏🏼😊
All the best!
I personally prefer lean meat.
I personally prefer grass fed.
I personally prefer black Angus beef.
The porterhouse is my favorite cut.
I prefer to grill my thick steaks on a cast iron grill pan with unsalted butter.
I prefer medium rare.
I usually do not season my steaks. However, when I do, I select up to three of the following: fresh ground black pepper, tumeric, coriander, cayenne pepper, paprika, cumin, balsamic vinegar, red wine, garlic, onion, mustard. No salt and no steak sauce.
I prefer to eat my steaks with a fresh salad and a glass of red wine.
I like New York strips. I think they are a great combo between texture and flavor. I likewise don't care for the fat edge, but I cut mine off after it's done cooking. I think it effects the texture and flavor if you do it before you cook it. I like to season my steaks with coarse salt, pepper and then if its in a pan: butter and smashed garlic. If the steak is on the grill, I will baste with garlic butter.
-Best
Mind if i ask what's the difference about kosher salt and regular salt?
A start of a good series.
I have the same weber bbq! Also wondering if you've tried adding ground coffee to your rub......sounds wierd but seems to work.
My favorite is the ribeye for the flavor. A good piece of beef just needs salt and pepper nothing else. I personally don't mind tougher cuts of meat so I eat a lot of sirloin or Chuck eye. Uncle Chris steak seasoning is good for steaks with less natural flavor like sirloin or tenderloin
How long have you had that sweet Weber grill?? That’s the same one my dad has when I was a kid.
no links to where to find those stainless steel pans???
Ok sir
Peppercorn butter is my favourite seasoning for steak. Very nice with some McDonald's style fries
Love your kitchen, I would love to have a nice open space like that to make food. Maybe we can get a video or article about wines, whiskeys, and/or cigars to pair with steaks?
I sear my steaks in a cast iron skillet, then throw it in the oven for about twenty minutes, and it comes out medium rare. No seasonings at all, and it tastes great. If I am treating myself, I will get a nice cut, marinade it, then grill it.
I know I’m wrong but I like to cook with the broiler. Nobody uses the broiler ever. ever. For anything. Ever. but I find it to be a viable option.
I prefer to season my steaks before grilling to impart the flavor I desire. I tend to use premixed rubs, but sometimes it's just plain pepper. As for my favorite steak, depending on my mood I like them all, and marbling is a must. After all, fat is flavor. Bon appetit!
Wow! this is an amazing video, the steak looks delicious, you sure can cook! Indeed i'll try to follow your instructions.
you should try Chicken ala king, it's a very elegant and classic dish:)
You are great I’m learning so much from your videos, great job
Bravo - more cooking videos!
9/10 video, fantastic guide!
However, I was slightly more disappointed Sven didn’t dress up as a 1950s dad when he was using the BBQ.
Great video!! I like my steak with just some flaked sea salt ... Cooked pan to oven :) nothing like a juicy piece of beef !!
a great master chef
If you want a tender steak marinate the steak in papaya. Let it set for 1 hour then rinse with water.
Non stick pans can actually suffer severe damage when overheated. The coating is a type of polymer and when the pan significantly exceeds the temperatures it is rated for, it can start to deteriorate. They are safe as long as you stay within the specifications though :)
Your voice is legit so calming, it's like ASMR but better.
voice quality agreed, but perhaps without speaking like there is a period. after. each. word. period. If . english. is . his . second . language. that. would. be. different.
Thank you sir.
Great series. Thank you :-)
Great video!
If you take a 350* pan off of the stovetop and put it in a 350* oven little to no change. If you place the meat upon a room temperature plate; big change. -
Guess what I'm cooking tonight also? 🤘
Meatballs?
Tofu ?
catfish?
sear on both sides and serve! I like my steak rare to medium rare!
Down to earth clip for an otherwise posh channel
quality vid
Reverse sear is always best
Good stuff.
Picanha is one of the best
You have to talk about picanha. Your father is Brazilian!
Ur channel should be a school scedule
...A great stEÃk
Love your guides and like the idea of food as a part of this but this guide misses the scientifically demonstrated best method - the reverse sear
I will be pan searing a filet mignon tonight and finishing it in the oven.
Just add some blue cheese sauce to a medium rare beef fillet and I'm happy!
Tongue-in-cheek response here.
When I take a Dump in a public rest-room, I go in , do my business, wash my hands then leave.
I'd like detailed instructions on how a Gentleman would do so.
👍
Just in time, I'm cooking stake tonight.
Necesito subtitulos en español por favor
Steak!
I have a blonde in the kitchen poaching some eggs for breakfast. After watching this, I'll get her to pull those eye fillets out of the fridge and watch this video before dinner😻
I'm hungry...
Excellent, shouldn't have watched this before eating
try ghee better than oil...
Ngl the thumbnail looks very rare
Or go watch booking with babish
No aluminium foil ...let it free on the counter
steaks on a loop.....
wth is this heresy, you dont need any oil on a stainless steel / cast iron pan, when the crust is done it doesnt stick anymore, you can also use vinegar to get the small part that sticked and it make a nice sauce for the steack
If you want to eat a delicious, come to France 🇫🇷 !!! (I'm french)
Lucas Rouer French food is good, but it suffers from being made by the French.
Gohan Tanaka Sorry but i don't really understand what do you mean. Food suffers from being made by french ?
@@lucasrouer6473 he's being rude
The steak looks good but this dude pretty much burned the butter in the pan and is prob bitter instead of nutty.. smh
14 vegans disliked the video.
Vegetarian = Old Indian word for Lousy Hunter :D
Personally I don't Season my Steak at all, i realy just want that Natural ritch Meat Flavour, but that is a Personal opinion
fyi- cooking with aluminum foil or using for/ with heat is terrible advice. Terrible. I understand your reasoning behind it, but 100% not necessary. Stay away from (direct touching aluminum especially) aluminum and cooking. Not speaking of aluminum pans which are coated with stainless steal, but aluminum in general is bad bad idea. Look into Alzheimer’s, etc
Why are you cutting the flavor off that steak?!! Fat is flavor, my friends.
You should never use canola oil for anything. Peanut oil is also too heavy in omega-6 PUFAs and is not very healthy. Use butter or ghee.
Exactly. I wrote the same thing above. Coconut oil, beef tallow, chicken fat, lard are also fine.
Charcoal? Please. Gotta use propane. Taste the meat, not the heat.
supershottyproblems Do you sell propane and propane accessories?
I think christians shouldn’t eat any meat with blood in it, but I guess everyone should judge for themselves.
first!
Cook it properly, none of this red in the middle nonsense!
No red means jerky
The red in the middle is where the flavor is. You must be a steak newbie.
I know right. I don't know why people like eating raw meat.
Im with you, pink yeah, capillaries still working, no.