Why Restaurant Steaks are Better
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- เผยแพร่เมื่อ 4 พ.ย. 2023
- #shorts #food #easyrecipe #recipe
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To clarify:
You sear the steak for 90 seconds on each side
Walk away and do whatever you want (you don't have to sit there and watch the steak lol)
Sear it again for 90 seconds on each side
Perfect steak done in sub 10 minutes.
(most steaks unless it's a massive A7 Wagyu Tomahawk, will be done in 2 sears)
If this seems confusing, just go with a good ole reverse sear.
I would highly recommend AGAINST getting a sous vide just for steak. If you're going to do other stuff with the circulator, it's dope but steak is just too easy, not worth the $100-200 for a circulator.
Yeah forget guga! 😅
@@AJ12Gamer haha guga is tha man. doesn't he grill most his steaks?
If ya do multiple it's easier tho. Only searing needed
What is that cool wooden stove thing that you have. I see it in like all of your videos and I would really like to know.
@@SenpaiKai9000I saw a chef on Joe Rogan saying he does this method of the course of an hour
17yrs working in restaurants and not once has anyone cooked the steaks this way
I came here to say this, beat me to it.
I thought especially steak restaurants have that monster grill too
This method felt very homely and not so much restaurant
Thank you!! They just be doing new weird shit now
You just need a good cut that's all😂🎉(10 years here😊)
Yep, sous vide or old school grilling. Never seen this, ever.
That sounds good and all but i like to keep believing they add narcotics to it.
Hahaha
that may also occur
@@SenpaiKai9000*will
A ton of salt and butter. That's the trick
Cocaína Colombiana.
That shit is so raw, if it was starring in a zombie apocalypse film it would come back to life
They use prime beef. That’s not typically available in regular grocery stores. That’s the reason. Some of the best restaurants just plop it on a grill and flip after seasoning. Prime is why
Only at fancy rich boy joints though.
My local food city offer prime cuts all the time I marinade over night and it taste better then any steak house I’ve ever been too my favorite cut is chuck eye steak taste like ribeye except juicer to me anyway and it’s in perfect bites. Also enjoy the tenderloin too marinated as well little too soft and lacks flavor that’s why soaking in a good marinade helps it so much. Season with salt cracked pepper sometimes garlic or rosemary but always butter at the end. I swear you can’t go wrong with this method cook it how ever you want everyone’s different I prefer medium rare rested. Just juicier but even if I over cook to done with thinner steaks a good marinade still
Make it soft.
THIS
Former cook: Hard sear, throw it in the broiler, serve. When you're feeding 300 people in 2 hours ain't nobody got time for triple sear.
sounds like a really uneven cook
for this you would pre sear before service, just like you wouldn't start to sous vide a steak to order.
order comes in, you sear again, or toss in the oven. minimal movement, minimal resting time and you can cook a small steak in sub 5 minutes
@@SenpaiKai9000 That's called sand bagging and not all restaurants allow you to do that.
@@SenpaiKai9000 M8, I say this all the time, high volume places would benefit so much if they would incorporate more science into their processes like higher end places do, but I've come to learn from experience that the average mental capabilities for the people in charge of such places is just too low to comprehend how technology and understanding the process can benefit them...
The few that do care either give up, or move on to higher end places...
@@SenpaiKai9000 pre searing is for hacks that cant cook
@@SenpaiKai9000are you fucking kidding me? That steak is going to continue to cook if it's at any kind of temperature, you're going to get a piece of shoe leather if you pre-cook it and let it sit. Are you going to put it in the fridge before you sear it again for the customer? Tell me you've never fucking worked in a restaurant without telling me.
Instructions unclear.
Bread was overcooked.
did u triple flip it?>!!
@@SenpaiKai9000instructions unclear, penis is now a triple seared filet mignon
Weak sauce
@@SenpaiKai9000instructions unclear
what to do with this octopus face dragon man thing speaking in ancient language
You are a douc
“So how was your steak?”
“Great! We had a wonderful conversation!”
Oh, so you’re one of those people who like to chew on their steaks for forever.
@@VO1DLESSLOL nah, a little over medium rare
@@theradonpipe then how are you saying the steak is undercooked
@@VO1DLESSLOL I like mine a little more dark, and I was just being a little silly
I feel like no matter how rare the steak is, there will always be one person that says it's not undercooked.@@VO1DLESSLOL
I love that senpaikai never uses that A5 wagyu stuff with like 90% fat. He just uses the regular lean stuff in the stores which really shows me how to cook the food I can afford
Fun fact: another reason food tastes better in the restaurant, is because when you cook yourself, your nose get's used to the smell of the food your cooking, so theres no surprise factor 🙂
Damn good point
Oh wow. I've never thought about that... 😮
gotta get a respirator for cooking, i guess
@@spookyfirkser industry level hoodvents are they key to not pissing off your neighbors with the smoke alarm
I feel that 100% with bbq, by the time I am slicing into a brisket I am sort tired of dealing with it and it doesn’t even smell good anymore
It's comforting to me that many of these chef secrets are things my Grandma taught us growing up.
Burned pepper is absolutely a thing, I always pepper after cooking.
I worked in a steakhouse for over 6 years nobody cooks a steak like this.
restaurants definitely do not do this. They sous vide then sear... like wtf is this. This is how you get sick
i work 1 star michelin and there are ways to heighten the taste of something but none of them are in this video
restaurant steak tastes better because of the grill. nuf said
@@teyhleslie6983 Or..it could be because of the butter they put on top of the steak to make it juicy.
@@ukaserex that’s more an “and” than or and we use meat fat (lot more tasty)
Yes restaurant kitchens across the world are triple searing your steak to order. They’re not just pan frying it with more butter and salt and spices than you’ve ever used in your whole life.
@AO-46613they definitely don’t lack the skill most of the time they are just bombarded with orders by themselves and forced to get the steak out however it is.
They're just throwing that thing on a flat grill with some squeeze bottles of fake butter and shakers of seasoning on hand while cooking 3 or 4 other things. They ain't sitting there giving it every ounce of their love lol.
Cooking it yourself is always the best option...unless you're the unfortunates who simply can't cook for the life of them. Luckily, it comes naturally with most guys.
@@Mario-ob8es no literally bro lmao and Father’s Day is always the worst you’re cooking like 10 steaks at a time all day long
@@Mario-ob8esWhat shitty restaurants do you eat at? 😂
More butter and salt doesn’t mean it’s better. It means it’s saltier and greasy 😂
I never saw this done working in a fanciest restaurants in Canada lol
Raw and burned at the same time! Pure skill!!
Black and blue steak is amazing
If you think thats raw, then you clearly
know nothing about steak..
Are you acoustic?
This shit gotta be satire
are you restarted?
Waiter: How do you want your steak sir
Him: I want you to cook it 3 times and have it serve itself to me
" I want my steak to be cooked by a chef so incompetent, that some crackhead of Microsoft who has banned your account. Can demote that thing to Raw with a potato peeler. And let that incompetent Chef do their thing"
Lmao
Yooo 😂😂😂😂
@@Mitowa-tk4ygraw on the inside and crisp on the outside
@@nurseii9018that steak wasn't raw though.
Worked and owned a restaurant, I assure you the secret is butter, lots and LOTS of butter.
Clarified butter or regular butter?
Omg dude I left a comment literally saying the same thing 😂 I was like this nonsense isn’t happening - the reason is BUTTER
@@NicholasRyan-kw7jnbutter the cast iron , brown and infuse with an herb while spoon basting. When it’s done, slather in salted butter (or compound butter) and tent until it’s rested .
true, but any good steak is grilled/smoked
100% this. Copious amounts of butter in almost everything.
Not a single restaurant will triple sear any meat. They actually know how to cook.
I wanna ask, what's that thing that keeps your pan hot?
I worked in a kitchen when I was a teen and when I asked the chef told me it was mainly a good cut of beef, lots of salt, and lots of butter. “We aren’t making diet food kid we’re making the best tasting plate we can.” That quote rings true whenever I make myself a “treat meal”
He spoke the truth
Correct...its about the cut. None of this crap this bloke is pushing.
@chrisoconnor8392 Exactly!! 💯 Im like, wtf is this dude talking about???!!! 😂
Geeat Advice!! 💯👌🏽 Thats the holy trinity with cooking anything... great cut, salt and Butter!! How can you go wrong!!! 😂
@@chrisoconnor8392yup. I’ve never ever heard of this triple dear crap
I actually never thought a restaurant made a better steak than me.
Exactly. I always eat steak at home.
Same I cook my steaks like Chef Jean Pierre and it's fire af everytime
They probably do, stop hyping yourself it doesn’t count lol
@@M3M3D14Revolving door of interns > Homecooking
😂😂😂 🤡🤡🤡
I’ve had 3 steaks in my life that were better. One was in Portland(don’t remember the place, but it had red bricks), one Greenes Tavern in Flowery Branch GA(no longer there), Gordon Ramsays burger place in Vegas.
That steak still has a heartbeat
This belongs in the " mom told me if there is nothing nice to say,bdint say anything at all ".. except I agree on the pepper bit.
No restaurant in the world is blatantly wasting 7 minutes on ticket times
Huh? Have you been to a good steakhouse? I'm not talking red lobster or Applebee's. It takes like 15 or 20 minutes at minimum to get your food lol
The dude is also saying "start out by pulling the steak out of the fridge at least 1 hour before you cook it"... I think he is just full of sh*t.
@@stompingpeak2043if your steak takes only 15 minutes to get to your table, they aren’t doing anything remotely like this, especially if it’s during dinner rush
@@stompingpeak2043 bruh most places you’re getting apps and drinks and other things before so it gives time for steak if server knows beforehand, but if you’re just getting steak at even a high end restaurant it will top max barely take 15 minutes to get your steak lmao.
I ain’t even a food snob and been poor most my life, but locals of various cities across the US and other countries have been kind to give a heads up on real class and flavor for money and the reality of good food.
You're videos are so informative thank you!
I'm so gonna test it on the steaks I have in my fridge. Thanks a mill for the tip! 👍
I've never had a steak at a restaurant better than one I can make at home.
Yep, I don't know why I just don't like restaurant steak, but those they sell in the street taste way better.
@@Ethian315Because most restaurants use cuts that are so poor the grocery store won't even sell them.
Not to mention they're pumping out 80 steaks an hour and always overcook or undercook yours😂
Stop going to Applebees
@@dilldoesstuff4264y’all gotta stop eating at shitty restaurants.
I've worked in 2 steak houses. The reason they taste so good is the application of butter before they go to the table. It's always lots of butter that makes the restaurant for taste so damn good
I have heard bacon grease does wonders as well…
@@insideoutsideupsidedown2218 lol bacon flavored steak
@@insideoutsideupsidedown2218 that would be good, although wholly impractical in a commercial kitchen
Where do you get your steaks?? They look amazing!
Yea there’s no way a restaurant has time for this. They literally throw your steak into hellfire and hope for the best
Really? You think restaurants are taking 45 minutes to cook a steak?
“Yes your order is coming up they are on the second sear now and the meat is resting”
Why did you multiply the time by 2?
@@danialrafid 90 seconds 3x, 7 min rest 3x = 30 minutes. That's just the cook time. This does not include the time it takes for your server to put in the order, and the time it takes for the chef to begin actually cooking your steak. It's probably closer to 35-40 mins, which is still way too long.
@@speedboy6776 It's 25 minutes to prepare. I doubt the waiter and chef will take 20 minutes to start let alone 10. It's 30 minutes max.
@@danialrafidwhich is still ridiculous.
I worked in all levels of restaurants for 15 plus years. No one time ever was a steak cooked this way.
Me a pescatarian watching this like “ahh this will be useful never but I still wish to know.”
can't wait for Heston to try out this method. Would take a year lol
Ive gone through some comments and i like how this guy is teling everyone theyre wrong and how to do their jobs its funny lmao.
So many people take his vids literally, but then i feel like some of the comments know he's joking in these vids and just want to draw attention
If you are cooking for 90 seconds and resting for 7 minutes, each round of searing would take 8 minutes 30 seconds. That would take 25 minutes 30 seconds minimum to cook your steak for three rounds of searing. I've never waited that long for a steak. Most restaurants I've worked in either used a regular skillet/oven combo or used a salamander broiler or infrared broiler. I've never seen this method. Restaurants are too busy, and if you have multiple orders for steaks, timing the resting timing & which cycle you're in sounds a bit convoluted.
At my restaurant we precook them and then just finish them off in the microwave to order.
@@garyhost354I bet so 😂
If i have foil out i will wrap it when i take a smaller steak like prime/rib eye when i’m bbq’n and almost all the time comes out with a nice subtle smoke ring
That's actually a crazy good looking steak. Considering how thick it was and the fact that it kind of got that extraordinarily uniform looking perfect doneness.
Working in restaurants for 20 years and been exec at a fine dining Steakhouse for 8 years now. The actual reason is that our broiler is hot enough to melt the salt so it seasons the meat through, without having to brine or anything. Also butter. That's it.
Wow, I was doubting that your broiler could actually reach temperatures to melt table salt. But after googling it, wow I had no clue salamanders got that hot.
@@Iwsssimuou the broiler at my restaurant runs between 1800 and 2000 Fahrenheit
@@Iwsssimuou salt melts around 1500
Wow
Forged steak, nice
Looks good but the actual secret is butter. A LOT of butter.
This is the truth - not just the quality but also the quality. Look up compound butters, people. You won't regret it.
Gotta let it sous vide in compound butter at 127 f for 2 weeks, and add some poison so nothing grows while it sits at the peak of the danger zone for those 2 weeks.
Then you gotta neutralize the poison, and inject it with more compound butter, that's when you give it the quad sear
@@duckheadbobcompound ghee is the trick and you don't torch solids. Especially ripping hot pan sear.
The quality is quality, not just quality but quality Eteubss, butter? Some?!))5373 but quality
Was about to say that.
I really wanna know what the butter upkeep for a steakhouse is
I've found that the constant flip method works best.
Bro has brought a whole mob of cooks into his comment section lol
Cause nothing is as easy as cooking a steak so naturally there is a *ton* of steak cooks out there.
I can 100% guarantee the restaurant is not letting your steak sit for an hour to reach room temp.
...it ain't that literal...
We also ain't triple searing shit
I've worked in fine dining multiple times, have been the head of two kitchens, and gone to culinary school under some awesome chefs that REALLY knew their proteins. Never heard of cooking a steak this way. Honestly just sounds like a great way to make your tables wait for forever
But buddy is gonna claim he’s worked at plenty of restaurants that do 700+ covers a night and this is the way 😂😂 what a joke
Also restaurant steaks don't taste "way better". I much prefer the ones I cook at home.
I grew up in a kitchen. Started dishwashing. Then fryer, flat top, broil, Expo. Now I own my own painting business for about 7-8 yrs. And my girlfriend’s 15 yrs younger than me. I’m lieing. She’s 14 yrs younger. You do the math…. I’m 46 😉 and my 3 yr old son is autistic/fetal alcohol syndrome….. I know I know, his mom wasn’t a great human, idk, she hid the pregnancy, we slept in seperate rooms for almost 4 yrs, had sex 1nce in that 4 yrs. Crazy right, any way, she passed away 5 months ago, I’ve had full custody for almost 9 months. I completely forgot my point. I love a good steak with black pepper I guess.. def rare-mid rare. Peace.
@@glitterboba2318thanks for wasting my time with your made up story
@@OGT4204 I resent that comment, good sir. But what u read is non fiction based on actual events… this concludes my Ted talk…
This is not what restaurants do. They don’t pull the steak out before to let it come to room temperature and they certainly don’t spend so much time cooking it or your food would take way way longer to come out than it does. Average ticket time would be 45 mins if you did this for every order.
I vacuum seal and sous vide at 135 degrees for 2 hours. Pat BONE DRY then season liberally with a pepper heavy steak rub and sear in ripping hot cast iron with thyme garlic KerryGold butter baste
"If you're ever wondering why restaurant steaks tase better".
They dont.
If they do it’s probably cause you aren’t using enough salt
Ya I legit stop like ordering steak because they all so much worse than what I do at home. Granted I never went to any like fancy steak restaurants so maybe its different there. But general like restaurant its like i do better at home for half the price.
@@RexZShadow The problem with steak houses is they use either very low quality meat or its really expensive. There's never really an in between. So you can buy a USDA prime steak for 20 bucks and cook it and as long as you don't over cook it, you're fine.
You must be going to shitty national brands like outback then. Poor people.
Agreed. Just a couple minutes on each side and I’ve got a delicious steak every time. I don’t even go as fancy as any of these TH-camr chefs, I just sprinkle some 99¢ Walmart Italian Herbs on it (and I use Himalayan pink salt and grind black pepper fresh myself.)
My family can’t resist eating at a steakhouse still, but I massively prefer cooking my own steaks to anything the steakhouses do.
Never in my life have i had a steak at a restaurant better than what i make at home.
Same
Here here😊
Came here to say this
If you eat at crappy restaurants of course your homemade food may be better. These sort of comments make me think you believe applebee's is the hallmark of a "good restaurant steak".
@@taylorthetunafish5737 i have had everything thing from $20 steaks at texas roadhouse to $150 steaks at fancy restaurants. I can still make a better steak at home. I get prime grade steaks from a local farm.
It also cooks super evenly when you reverse sear
What is that wooden plate thing that you used to place the skillet on? Can you please let me know? I've tried asking multiple times....😢
A: Restaurants do NOT use this method. B: Burnt pepper is absolutely not a myth.
I’ve never been to a restaurant and thought, man they did a better job than I can.
I feel you. That just means we can cook damn it 😎🤘
That’s delusion
Or you can only afford Applebees lmao
For me I wouldn't say never but most of the time yeah I'm not crazy impressed with restaurant cooking quality especially in regards to steaks.
Go to a steakhouse I pay $50 for a steak and they literally gave me 2 beans and some potoato pureee it wasnt even that good, they are rushing it while at home you xan do whatever you want with it
bro, ive been the ceo of mcdonalds for 37 years and not once has anyone cooked the steaks this way
Cash-register Executive Operator.
Underrated comment
im reading a lot of comments in this voice lol
Mc-Rib Master Chef.
McDonald’s has steaks? I think you’re faking
Make sure you rest the steak for like a minute so it stays juicy and that the juice doesn’t ooze out
All these comments had me dying. 😂😂😂
“Restaurant steak tastes better” your a funny guy 😂
@Simpleluckyness oh ya sorry
You’re gay
That was my first thought
I mean, generally speaking at really high quality steakhouses, they WILL make a better steak. They get really good quality cuts of meat and that’s all they do all day long. It’s their job. Of course they’re better at it.
Can you cook a better steak than Applebees? Yeah of course. That’s why you don’t go to those places and order steak…
Their cooking method isn't what made the steak good though. The grade did. Cut matters too. Anyone can spend 6 hours on TH-cam doing enough research to cook a great steak. Steak houses just taste better because of their grades and the cuts they choose to use.
@@j.g.mcbell9494
Same , steaks are personal , 🥩 I cook it the best (for myself)
I was literally the master chef in a steakhouse for 96 years and I’ve never met a soul that cooks steak like this
96 years huh?
Remember when TH-cam comments were unique about 15 years ago, pepperidge farm remembers 😂
Let us know when you hit 100yrs. Then you will have some credibility
At 96 you probably only meet souls
@@gowancolley7619hes retired
For 1” thick plus I have the best results cooking it in a cast iron over medium or even less heat. I prefer mine medium rare plus and find it comes out great after letting it rest for about 10 minutes. Get a great sear on it too and only flip once.
When I was a “back cook” the grill chefs never did any of this. Hot on the flat top with oil, bring to the grill for cross hatching, then a quick basting.
Sounds like an hour and a half ticket time if that’s how your restaurant does it.
Exactly what I thought lol
I have never once in my life had a better steak in a restaurant than I can cook myself
his steak has burned pepper and crust but is still alive in the middle. its not a steak, its a burn victim...
Right tho??? I never eat steak at restaurants anymore because I know for a fact that I can do a much better job.....
Maybe Longhorn on occasion tho...
@@rcdune7132for not having to do any work but pay the bill, longhorn is where it's at. Best worst steak in town!
@@Vittrichokay so you like eating rubber tires
@@mattschmitt9924 especially with that amazing Parmesan crust on top!!
Fried pepper flavor is godly! Good call, now I know im not alone anymore 😢😮😊
correct me if I’m wrong but i always thought you should season with little pepper to let the steak speak for itself
Chefs don’t want you to know this one trick!
GORDON RAMSAYS HATE HIM!!
@SenpaiKai9000 as a sous chef "i dont care" you can cook good food for yourself. Also i agree about the burnt pepper. Ive never noticed it to bw a thing
This content creator is disrupting a 30 billion dollar industry
Getting the steak out an hour before is a myth. It being room temp changes nothing. Guga did a video on it
He doesn’t know that I know this hack
as a chef who has worked in restaurants i can tell you we do not pull it out an hour early,
we do season before frying then we put in the oven until desired rareness,
rest half the cooking time and then we put back in the pan to just heat the outside layer before serving.
We never even did that lmao they got the steak cooked on the grill
Lol...this is not at all a common method. Let the customers know their steak is getting put into an oven haha
@@Mario-ob8es reverse sear? Nothing wrong with steak in the oven 😕
@@Mario-ob8esthe steak is going in oven after it has been seared. Very common in a professional kitchen.
@@Mario-ob8es🤡🤡
I do a quantuple sear method
where i sear it every 15 seconds on each side
This is cool and all but it's really just proper seasoning, reverse searing, and like you said higher quality meat
I promise you no one in a restaurant is pulling a steak out of the cooler an hour before cook time
Even then an hour doesn’t do much in terms of temo change
I did a bartending shift at a steak restaurant, they had a stack of steaks sitting next to the grill with paper towel in between them, kinda gross but means theyre getting any extra moisture off them + they are reaching room temp before cooking. So thats at least one restaurant
@@salmon1329by the time the center is at room temperature, you can throw the steak away because the outside has been in the danger zone for too long
I didnt mean literally room temp just that it wouldnt be fridge temp, but yeah you may be right Im just saying what I saw when I walked past the kitchen
@@bestruintdSeriously, you're gaining zero benefits and just increasing the amount of bacteria on your food. It's stupid and evaporating water is 95%+ of the energy requirement, not warming up your steak.
I’ve actually almost never thought a restaurant steak was better….
Only really expensive ones at restaurants that know what they’re doing are somewhat better.
Came here to say this too. Only really good steaks I’ve had from restaurants are at places I could only afford before having kids
Yes totally agree with both your comments. The very best steak I’ve ever had was from a restaurant called D’railed. But on average when I get a steak from a restaurant I’m left very disappointed
Steak on the whole is quite boring, it's similar to Edomae style sushi, one and done. Honestly, the exciting stuff is in the vegetables, fruits and herbs.
@@logikgr yes exactly. Streak is great when it’s boring, it’s all ready good it doesn’t need anything. Maybe rougher or tougher cuts could use more work but at that point we’re not talking steaks we’re talking stew meat and the like
I heard it say, 'OUCH'!!!!😂😂😂😂
Instructions unclear, bluetooth pan caught on fire
Mastered culinary school from Mr Krabs
Honestly, I worked as a broiler cook at Ruth Chris, and it mostly comes down to the meat cuts. They are very expensively, aged premium cuts of steak. Stuff you can’t find in the stores you could cook it over a tin can and it would taste good. The steaks are just good but you can admit that the 1800 degree broiler does help searing from the top which is unique to Ruths Chris. They only warm up the porterhouses before hand , because the bones with the blood in them kind of stink. Also no oil when u use a broiler we do cover the steak in a salt and pepper rub. As for cook time u just gotta feel it out 1800 degrees is hot and certain areas vary in temp due to large amounts of meat being put in and out. But lucky for me and most people I know when a steak reaches med cause that’s what I like and everyone knows a rare and a well u can figure it out not that hard. Just don’t take long to figure out u mess up to many 100$ steaks ur gonna be let go.
And you of course cooked them in this method.
Well said
Top comment. Ruth's Chris porterhouse for 2 was well worth the price. Every section had its own flavor and texture. It was huge and the plate it came on was hot too. Steak stayed hot for a looong time. Washed it down with Moet which, imo, tastes exactly like Dom P, so save your dollaz
I almost bartended there. They didn't have a position when I interviewed, so I took another job. Then they called me two weeks later, and said they'd like me to come work for them. I just got a new job so I didn't go. I cook steak probably 3 times a week at home though, never done a triple sear though, nor heard of any restaurant doing it. I've got 9 years in at Outback.
@@Clint_the_Audio-Photo_Guy dude I worked at outback I was working both jobs for a bit. Although at outback I was the fryer guy spent a lot of time doing blooming onions which I hate. Working at outback is more of an every cook for themselves not much crossover help or looking out for each other. At Ruth’s which I did for 10 years I’d hop all around if someone needed help I’d slow up my cooking to a lot for mistakes or sides or pantry needs. So I feel Ruth’s is a better feel and treats cooks well
Steakhouses use aged prime steaks: no comparison
Where do you get that stove thing lol
I like to take my steak out 3 weeks before I cook it, to make sure it's at room temperature.
it's only stupid if it doesnt work
I started cooking mine frozen and they come out perfect.
@@SenpaiKai9000it doesn’t do anything lmao
Literally no restaurant does this for their steaks
As a cook of 9 years I can confidently agree. I’ve never worked anywhere where we pre prep our steak. They get sliced out of a vacuum sealed bag, seasoned and thrown on the grill or skillet in the Matter of a few seconds. If there’s one thing I’ve learned as a professional eater and a cook, getting food made for you is what makes the experience great. Preparation at restaurants is all about speed. If a ticket exceeds 20 minutes you’re in trouble. You also need to fill out special forms for meat prep if you plan on doing anything fancy like dry age, vacuum sealing it in the kitchen, etc. HACCP. Food regulations in the US is over the top.
@@UmsorrypceNo. Do you really think restaurants have time for this? No!
@@hhicks7ya, but you still fire the steak and then rest it til the pickup, no?
@@hhicks7LOL. That's because you're working at restaurants for poors. There are plenty of restaurants pre prepping , using sous vide, double searing, saltine it and drying it out over night, butter basting, and many other techniques. "I hAvE nEVeR dOnE iT. tHaT mEaNs No OnE dOeS iT. dErRrRrRp."
That’s funny
The restaurants I worked at didn’t do that. They just threw a lot of butter in the pan and topped it with even more butter
SO GOOD
As someone whos worked in kitchens for a decade across several restaurants from diners to fine dining, heres how restaurants cool your steak;
1. Pull out steak from line cooler, cut open vac bag.
2. Eyeball seasoning on both sides
3. Plop it on charbroiler
4. Flip and pray.
5. Flip and pray.
6. Rotate and pray.
7. Flip and pray.
8. Put on plate.
9. Yell at servers to send the damn steak before it dies in the window.
Restaurants are doing absolutely 0 extra work to make your steak taste the way it does. The difference is its cooked on industrial grade equipment that has been adequately seasoned over the years of use. The fancy char lines you see are just beecaude some of these broilers are running at like 650-700 degrees and the hottest side is used for the rarest steaks, whereas the cooler side is used for the more well done steaks. Consistent presentation is the most important thing; a well done steak and rare steak should look virtually the same on the crust.
Occasionally you get the steak that just didnt cook as fast as youd hoped so you throw it back on the broiler or even flat top and cover it with a steel bowl to speed steam-cook it without destroying the char lines.
Restaurants straight up dont have time for nonsense like this. Fridge to broiler to plate. nothing more.
That really does depend on how many stars the restaurant has. I used to get handed a quarter of a cow. Had to cut it into all different stakes, place each type of stake into a deep try full of a hand made marinade, that I also had to make. The stakes going out to the cook have been sitting in a marinade for a week before they go to the cook.
Pro tip (legitimately... work in a restaurant). We don't do a triple sear. We sear for 1 minute on each side on a griddle, then transfer to the grill to finish to temp. The secret is in the seasoning.
I work in a steakhouse in Manhattan as an overnight prep cook. We just pre-seasoned the steaks the night before, wrapped them in plastic wrap & put them in the walk-in cooler. We also had an on sight butcher. The meat came straight from the slaughter house.
@@Undecided0nice! What do you season with?
@@samiglasgow9629I don’t work there anymore, but it was a blend of salt, pepper, thyme, oregano, cayenne, chili powder, & paprika. We also had other steaks that sat in marinade for 24 hours.
@@Undecided0 thanks!
Good steak only needs salt pepper and garlic powder if you know how to cook it
What kind of portable stove you are using? Portable cast iron?
It moo’d at me when you cut into it and I’m offended you’d let that thing speak to us like that 😒😭😂
Bro I’ve been cooking in restaurants for 6 years and I’ve never seen a restaurant do this 😂😂
Because they don't do this. Nobody does this. Not even him. There are a massive amount of troll cooking channels like this.
you've never seen a steak cooked in multiple stages? (sous vide, reverse sear, etc.?)
@@SenpaiKai9000 Yes, on TH-cam. Cooked for years, family owns a fine dining restaurant. This doesn't happen, reverse sear is king. Broil that bitch, sear it while spooning those sweet, sweet juices onto it. 5 minutes to cook, let it rest and serve.
Steakhouses don’t cook from room temp
Steakhouses don’t triple sear
Steakhouses don’t rest steaks for 7 min
Steakhouses don’t salt one hour beforehand
Steakhouses don’t sear in oil
That’s five things Steakhouses never do- ever ever ever ever ever.
There are reasons to rest some meat for 7 minutes, but otherwise you're right.
Ever?😂Speaking in absolutes like never or always is the easiest way to let people know you have no clue. Room temp no. Triple sear no. Rest for 5-10 minutes yes. Salt beforehand yes, it is called a dry brine. Sear in oil yes, then baste with butter. Most use crazy hot broiler drawers or grills. I have a culinary degree and over 20 years of kitchen experience. All you got is ignorance and a keyboard.🤣🙄🤡
That's the reason steakhouses aren't seen as great restaurants... The few steakhouses that are, actually do all the things you said they don't do...
People go to steakhouses for the atmosphere and to be seen, it's something more cultural to Americans than actually going for a good meal. American steakhouses are an american bastardization of what actually an actually good restaurant is. The whole business model of steakhouses are around getting as many people possible to spend loads of money for an average meal.
I mean, it's decent food, but far from being the benchmark of what great food is and far from being perfect steaks...
Seared one side medium cooked.
90s first side , 3min on final/other side to seal in yhe juices. One flip and thats it. Over an open wood fire or stovetop , it works like a charm for me. Some sautéed onions and bella shrooms on top. Sometimes ill make an au ju sauce with the drippings.
What restaurants are yall going to
The secret is a seasoned flat top grill. Or the fact that restaurant stoves/ flattops/ grills have the ability to reach higher temperatures than at home. Restaurants don’t have the time to triple sear a steak. Shit needs to be sent out fast
triple/double sear would be quicker b/c when you "pick up" the steak, you only have to cook it for 5 minutes or less and you don't have to rest it as long (especially if you have cut the steak for the set).
super high heat the whole time is bad technique
"Pull out steak at least 1 hour before you cook it."--
So the REAL secret to restaurant steaks is the employee that can see steak orders into the future.
We just pulled the whole rib loin and cut to order.
They dont pull froze steaks to grill, its always prepped up for thaw. so they have it in cooler or a nearby refrigerator for use more often than not.
question what is the bottom plate under the pan?
bro made this shit up
Ideea: stakes cooks more evenly and get a better sear.
The stake: uncooked in the middle, burnt outside 😂
1 hour 30 mins waiting around a steak house for it to come out fucking raw.
I spit out my drink when I read this lololol
Go to the shoe store if you wanna eat leather 😂
@@zachawge8576and just go to the farm if u want a mouth full of blood 🤣I get a medium rare but that wasn't no marinade 🥴
Medium rare is so good try it some time
@@ponch0personThat is not blood. If you care then I suggest you look up what it actually is.
That’s probably why it takes so damn long for me to get my steak at a restaurant
I just gone done reverse searing an 1 1/4 inch thick chuck-eye steak. I use Kinders brown suger with garlic seasoning, a thick cast iron pan for the sear, and it comes out better than any steak I have ever bought at a restaurant.
After midnight my feed turns from space, gyms, and memes to foods...FUCK
I’m so happy to hear someone else say that burning pepper is a myth. Like it does change the flavor for sure, but not in a bad way. Peppercorn crust on steaks is PHENOMENAL.
Not sure what the myth entails. Unlike chili the heat from black pepper will reduce with cooking but the flavors are still there.
Ive worked in fine restaurants for 15 years and never seen this done before.
And you my good sir is how i learned to cook a killer steak and now my family won't stop begging for em 😢