For anyone who doesn't understand the numbers he is saying, that is what you are ordering. When you order Medium Rare, you are ordering a temperature, not your own esoteric idea of what the color pink is.
I would suggest that unless you are at an exceptional restaurant you are simply guessing and trying to adjust for what the chef thinks each level is. I order blue most of the time and its very very rare its actually blue. Restaurants in Europe tend to be a bit better than the UK for actually giving you what you asked for. I think many places in the UK are sick of people ordering rare steak and then complaining when its actually rare. When I worked at a pub in my youth that was the chefs pet hate. People who would send a steak back because their rare steak was actually rare.
@@mctrials23I was at a restaurant a few years back and this pretentious little shhaart with his pretending to be more wealthy than they are family ordered a medium rare steak. The steak came out medium rare he had a meltdown at the waitress and sent it back saying it wasn't medium rare it was blue rare, he then received his medium well steak and proceeded to laugh with his family about how crap the chef was saying how hard is it to cook a steak?.... It's your job! When I left the restaurant as i walked past I said hey btw your steak was medium rare, what you ate was medium well you really should check the terminology before you attempt fine dining, the waitress giggled in the background was hilarious
So the steaks cook for 4 mins (30 seconds each side before flipping), then into the oven at 180degrees C (2 mins each side before flipping), probe and roughly 4 minutes total is where he removes the medium-rare, 6 minutes medium, 8 mins for medium-well and 10 mins for well-done. Then the 40C drawer is to raise their temps, until the target temp, then cover with a lid and set a 10 minute timer for resting. Blue is 38C, rare 44-46C, medium-rare 48C, medium 50-52C, medium-well 56C, well-done 60C. Finally, from Heston’s other steak recipes, remove pan from heat, add butter/aromatics and beef juice from steaks, slice up the steaks and spoon the dressing over it. Will be trying this out, thanks.
@@burritodog3634did you actually watch the video? The point is how to consistently achieve the required doneness, if you order a medium rare steak from a restaurant, do you think they just throw it on for some arbitrary amount of time and go "yep thats probably right"?
Is the target temp 40 C? The steak reaches 40C in the drawer and (for example a medium rare steak) and it will continue to climb in temp to 48 C by the end of that 10 minute rest?
Great comment. Just so I have this right. a total of 4 min on the grill. Every 30 seconds flipped (or turned for the grid) so 30s turn, 30s flip, 30s turn 30s flip. for 4 min? It seems like the video he only flipped once but turned several. After that, it is in a 180 oven flipping every 2 min until the probe hits the doneness mark (say 48 for medium rare) which is probably another 4 min Then let it rest for 10? And when it rests, under a lid? or is the lid not necessary. Was that drawer he had at 40, was that the resting?
Really nice to see chefs applying the knowlage that Heston has acquired with the help of food scientist. I think a lot of chefs would rather stick with their old ways because that's what they've always done.
Completely agree and wonder why other steak houses haven’t done the same thing. It would be interesting to see how Gordon Ramsay does a steak. He has an excellent video on cooking Beef Wellington. If I had the money and knew my time on earth was limited, I’d pay Gordon to cook my final dinner.
Love this. Genuinely expected a lot of the myths and alchemy that seem to accompany steak cooking guides. There seem to be lots of things that you must/should do, often for badly explained reasons, and that don't actually stand up to scrutiny - they're just things that that chef was told to do as an apprentice, and so they still do them, whether they confer any real advantages or not. How heat interacts with meat is essentially a mix of physics and biology, so it makes a lot of sense to treat it that way when explaining it - even when you get practiced enough to do it instinctively, those are still the processes you're working with.
Yes Chef! I know I say this a lot but the openness and insight you guys give is invaluable. I’m over next Wednesday with a mate and can’t wait! Best channel on TH-cam!
Thankfully, I've had the pleasure of working in a lot of restaurants and cooked a lot of steaks so I didn't need the tip, but I've got to say this may be one of the absolute best videos about cooking a steak I have ever seen.
I wish customers knew this , amount of times I've served medium steaks and they've sent them back complaining they're medium rare or rare .. so many will say there shouldnt be almost any pink , and you can even show , pictures of the cuisson and how it's meant to look, and they will swear your wrong. Customers always right . Except when they're not . Great video great instructions , cheers chef
same, I even make sure the sides get a bit of a sear I don't think I'll ever be in a situation where I'm cooking on a grill like that but the info on temps was interesting
@@1flash3571 Not true. Go watch Guga cook steaks with charcoal repeatedly, no grill marks, perfect crust. He uses a circular rack with a cold side and a hot side and spins it just to avoid the grill marks, because they truly are so bad. You can't get a good crust on the rest of the meat without burning on the grill marks. Seriously. What this man did was impressive for sure, but I wouldn't be happy paying for that steak. I'd rather sous vide a perfect mid rare and then sear it with charcoal on a cold grate. Far better to me.
Love the Heston history from Fat Duck. 🦆 Can you do a couple of videos on how your prior training has affected or influenced your current cooking? Your inventive streak is clear to see, let’s hear all about it! Love the videos boys, not sure if you read all the comments but me and the wife have travelled twice from Sweden to eat at Fallow, all down to your videos. ❤
Been Watching these boys religiously over the last 2 years, and love watching everything evolve into new enterprises for them in Roe. Was lucky enough to get a photo with Jack and Will when I went to Fallow this time last year, was easily the highlight of the trip from Australia :)
Fallow just looks like a good restaurant. I've eaten and worked at a few Michelin /San Pellegrino spots but short of experiential fine dining, this is the kind of place I want to eat on the regs.
Here a small summary from what I understood for this type of steak (cut and thickness): 1. Grill the steak for 1min each side turning every 30s. 2. Into 180°C oven: Blue - skip oven, straight into rest Rare - 2min then rest Medium Rare - 4min then rest Medium - 6min (?) then rest Medium Well - 8min (?) then rest Well Done - 10min+ then rest (70+°C) 4. Temps after Resting: Check every few minutes(?) Blue - 38°C Rare - 44-46°C Medium Rare - 48°C The rest he didn't mention but following the pattern of about 4-6°C increments Medium - 52-54°C? Medium Well - 57-59°C Well Done - 60+°C Correct me if there's anything wrong.
Don't forget the hot drawer is 40 degrees, so technically the blue probably isn't 38 degrees internal when you rest it off the grill, it actually comes up to temp in the drawer.
I’ve seen this guy cook his own steak (or another fallow person on this channel), their personal steak doesn’t have grill marks. It is a tourist / rich person trap.
It is crazy how much we eat with our eyes. Everyone that I know that eats/ate a well done steak likes it that way because anything else looks raw. It took a good bit of years but getting my mom around to a medium/medium well, visually looks very different from well done, but the texture is completely different and better. You just can't get that supple texture once the steak goes past that pink.
informative video but temps must be different around the world? here in NZ always been taught blue 43-46c, rare 48-52c (50 being spot on), med-rare 53-56c (55 being spot on) , med 56-65c (60 being spot on) , med well 66-70, well done 72-75c. these temps havent failed me so far
Maybe slightly on the wide side those ranges, med rare is dead 52 Ive always thought (dont really care about the rest but 65 is def no medium, thats grey all the way) him saying 48 is interesting ..
What gets me is how he purposly went mad on the well done to make sure it was as bad as possible. He has rare at 6° higher than blue (44° vs 38°); med-rare another 4° higher (48); med +4° (52); med-well +4° (56); then for well done, _fourTEEN_ degrees higher (70)!! It's perfectly possible to cook a steak to 60, or even 65, but he won't do it? Why?
The temps are wrong in the description, I use a termometer and for medium rare you need 130-135F, even 125F could be acceptable but 118F is clearly wrong
I have just ended the video and I think the problem is that he is measuring the temperature before resting, so the temperature actually will get up like 10-15F when you let the steak rest (at least for medium rare)
I spend all my life cooking meat without a probe. Sometimes it would come out good, sometimes under or too well done. After buying a cheap probe, my life changed. No need to think of time, just technique. Now I can cool accurately any piece of meat. Probably the best buy in my life in terms of cooking.
That's interesting. Personally, I prefer medium-rare filet, medium ribeye. I feel the ribeye needs to be cooked a bit longer so the fat can render into the meat. Otherwise, I find it's too gristley. Can't beat a good steak!
I've noticed as I've gotten older (30 years old now) that the more done I like my steak. Back when I was in elementary/middle school I liked rare, then high school and a little after medium rare. Now at 30 I still like medium rare, but prefer medium.
Well then why is this British chef, in an English-language video, not _saying it in English_ ?? How the hell is this a 'how to do it at home' tutorial, when he's using professional jargon that 95% of us won't understand?
The chefs at fallow are what you get when passion and love for cooking is met with top level training, knowledge and technique. The combination of well executed classics elevated with new twists to make it really special. Me and my mum want to come to Fallow from Bristol, so are planning a day out in London. Hope to see you soon, chef(s) :D
Great video! I watched a lot about steaks when I was learning and came to the point when I can do mine by eye at home, but this still give me fresh insight. Love you guys, you are best ❤ I'm going with medium rare or medium, both are great cooks
One of the best ‘how to cook a steak’ videos I have seen. Although he didn’t mentioned when to take the meat out of the fridge before cooking. Would be interesting to know his thoughts. Also whether to pat meat dry before cooking.
I learned that i really like blue but its highly dependent on the cut. Filet is about the only cut thats got the right combination of being lean and tender. Unrendered fat isnt pleasant and a lot of cuts need heat to become tender.
Great video. It’d potentially be a great menu option for a steak restaurant to offer a tasting flight of doneness so that people can get a genuine understanding of what it does to flavour and texture. Get the impression a lot of people order on the rarer side out of machismo and belief it tastes meatier when it’s not necessarily the case.
nice idea but imagine the costing on that! would only work if you ordered them in rounds of like 5 or 6 i'm sure as you'd have to cook that many steaks to make the test
I actually often find myself picking the biggest steak to cook for a well done order. Too many times I had unsatisfied ‘well done type of’ customers complaining that their steak didn’t meet the weight (whether 180g, 200g or whatever) stated on the menu. However the more you cook a piece of protein, the more liquids it will lose. Still it hurts to pick the biggest piece for someone that should just order chicken instead. Just to avoid problems. But yeah, cooks tend to get more food back than feed back
I vacuum bag my steaks up, sling them in the meat jacuzzi at the desired temperature for a few hours. When done, pat dry and sear on a ripping hot pan to create the crust. Cover in foil while I make some aromatic melted butter, cover them in it and serve. I'm not good enough to not cook meat sous vide, so i bought the kit to cover my failings!
Appreciate the time and effort gents. Fantastic video, really insightful. I was intrigued by the turning vs non turning. If doing your steaks in stainless steel, do you wait for that first release from a crust forming before turning?
Unless you're a pro like this guy you will never get the touch method down. You need to cook hundreds of steaks of all different varieties and weights to get that good. The best thing I ever did was buy an instant read thermometer, I haven't over cooked a steak since...
This. Seriously, unless one is cooking several steaks a day…touching it to judge doneness is guessing at best. Get a Thermapen and be done with it. I have some friends that INSIST that they can tell the doneness AND temp by touch. Not one of them has ever been completely correct. And they’re certainly not consistent. OTOH, I DID graduate from culinary school and have ZERO issues with using an instant read…it’s just another tool…and I can hit the exact temps every time.
It's an ego thing, why actually measure and get it correct when I can use my macho intuition and hope I didn't mess up? It's so silly, because the extra couple degrees absolutely impacts the quality of the dinner you just spent like $12+ per lb for. Just get over yourself, get it right, and enjoy a perfect dinner!
@@xipalips from working in a busy, understaffed restaurant, it is as the guy says. you use the probe for your first month or two, then after you've done thousands of steaks you kinda know before you probe, but you check anyway because you are still new, then eventually you just know. And sometimes your head chef and the orders coming in simply don't give you enough time to probe every piece of meat (they should have more staff but that's another issue). Not to mention many restaurants don't have the instant temp like that one, it will take 10-15s for the thermometre to get an accurate reading, which you simply don't have time for (remember you need to rotate every 30s and you have maybe a dozen steaks on already)
@@AviatorChefget a grip mate, we all know you’re well hard because you know how to cook. The comment you’re replying to is obviously talking about people who are not professionals and have never stood in front of a grill with 20 steaks on it.
nah, the only people who throw around terms like "macho intuition" have never worked to become good at anything in their lives. They don't get to criticize others.
I've been doing steaks (I think properly / nicely) for years and had never heard the term quiescent until today. ha! Love a nice rare steak. At home I have to pan fry with butter though, then let rest or if a really thick cut finish off in the oven a tiny bit.
Chef's mastery of the skills he's executing is undeniable, but it's a crime to refer to that cross-hatching as a proper crust. Imagine if he executed a crisp flat sear on these otherwise beautiful steaks.
Love that this chef admits he is not above using a meat probe, many are so arrogant they would rather send out a steak that was under or overcooked than ever use one. Meat thermometers are an amazing kitchen tool, even the best most experienced chefs will have difficulty telling precise doneness at times.
Dude if you cook steaks long enough and know what you're doing, you don't need a thermometer. It's not about being arrogant, it's about being efficient and not poking unnecessary holes in your meat. You clearly must use them all the time and have some subconscious feeling about not being good enough or something. When you are cooking a lot of steaks at once on a grill, you don't have time to sit and temp every one. You touch it and boom there's your info
@@AviatorChef No need for the insults, obviously, he's not going to get the touch from cooking steak occasionally, don't think it shows any repressed feelings of inadequacy. You just proved his point perfectly about arrogance.Boom.
@@Popspicker if you consider what I wrote being insulting, you must be softer than baby shit. And no he didn't prove anything haha. I wasn't being arrogant at all, softie.
@@Popspicker he was also insinuating that you can't send out correct temps without using one. Too many arm chair quarterbacks who don't know what they're talking about.
Love your videos and your professionalism. Sorry for the completely dumb question. Why would you be pushing down on the steaks as they’re grilling? I’m assuming to make sure you get that Maillard reaction? I just figured not to do that so the juices won’t get forced out unnecessarily.
Love my steaks blue. But i also love steak tartare. I've never had a steak cooked more than rare. I can't abide overcooked meat. But that's of course personal. There's no right or wrong here just personal taste.
I would only order a blue steak at a top tier place as I have seen people order blue steaks from regular places/pubs and they are never happy with their steak. My go to order is rare which usually comes out as medium rare
While you are completely right - its all personal and nothing is wrong - a very highly marbled steak really benefits from being cooked to at least medium rare to actually render a bit of the fat.
@@tristancleary oh yeah that crispy fat is to die for. But I'd choose a cut that offers the ability for a rarer/blue cuisson just because I generally like the flavour and texture better. However you're right on a grill or wood fired BBQ getting that fat melting and keeping the steak nice and moist is also lovely. But even then I think if you do as the chef showed and keep it at a reasonable temperature for a while you can probably achieve that?
This is a FANTASTIC video! Since I no longer have a grill, I’m left with cooking my steaks on the gas range and then finishing them in the oven. What I do is I get my cast iron skillet roaring hot (I turn up the burner full blast and wait until there is smoke coming up from the skillet). Before I put the steaks on I rub them slightly with rendered bacon grease. You can get this by simply refrigerating the grease you collect after cooking bacon. I then salt and pepper both sides of the steak. Once the skillet is roaring hot I put the steaks in for 2 minutes per side. Meanwhile, I have my oven at 425F (218C). After I have turned the steaks and the second side has cooked 2 minutes, I pop the skillet into the oven and time for 2 minutes. After 2 minutes I turn the steaks. After 2 more minutes I take them out and let them rest on a room temperature plate for 5 minutes. I prefer the grill because I can marinate the steaks while cooking and I can get the nice grill marks. But the stove/oven method turns out a decent steak at roughly 1/3 the price of what Ruth’s Chris or Smith & Wollinsky charges.
Excellent video. I never understood why probes are such a contentious topic among chefs. Seems to me like just another tool in the kit. You and the Fallow team show how to use it properly 👍🏽
I understand that one can be quite adept to gaging the temp of a product they work with often. But if you were to get a product from a different supplier or all of a sudden it's a product that differs from your usual in aging duration and/or method. Or you're working with one that's now an ex dairy cow, grass or grain. Then i think you should err on the side of caution. I know, lots of "if's" but I think probing is just a sure fire guarantee. Would be a shame to mess up the cuisson on a beautiful product just because of 'pride'.
Using the thermometer diligently trains you to do it by feel, but if you stop temping it, your ability to gauge starts to deteriorate over time. I have gone back to probing every steak; no surprises, and steak is expensive
I aim for medium rare when I cook myself, but I almost always order rare because the vast majority of places overcook them in my experience. Of course I'm not talking about fine dining places, just steakhouses etc
yep much safer to order rare, med Rare at low end joints are medium at best likely medium well. I used to be a rare guy only but I'm more into bleu steaks now. I like it cold in the middle and I like sashimi too.
I think most places just ask you how you want it as something to say then cook them all the same. I have sent steaks back when I have ordered them rare or medium rare and they have arrived medium well done or even well done. I think being 1 step away id acceptable but not 2 or 3
Blue and well done are definitely the hardest marks to hit. Unfortunately, none of that matters when the customers are often wrong about steak temps. You can give two perfect med-rare steaks to two people and one will say it's still raw and the other one will say it's overcooked...
What I have understood through my years of cooking is that people who make fun (sometimes even are aggressive) of well done steaks generally don't know how to cook a well done steak. The juiciest and most tender steak I've ever had in my life was surprisingly a well done.
Just a note. Keep in mind I'm speaking from the perspective of a government certified health and safety trainer who has to plan for the tiny chance of a problem happening, and not from the real world perspective. The blue steak should be treated a bit differently since it spends such little time on the heat. The sides of the meat usually don't reach a safe temperature. If you probe the side you'll find it's probably the perfect temp for bacteria to thrive. I've done this as a demonstration many times for cooks to see it for themselves. For a blue steak you should touch each side to the grill for a few seconds to kill any bacteria it may have. You could probably skip that step 1000 times and have no problems, but like I said this is from the perspective of a state certified health and safety trainer. They have to plan for the tiny chance that things could go terribly wrong.
@@allanm2064 lol no I'm not a kitchen manager's nightmare. It's actually the kitchen manager who would have me train their staff to make sure everyone in the kitchen understands how cross contamination works, how to avoid it, and to make sure everyone uses the safety procedures required by state law. Basically if they want to have great health inspection scores they follow the training I would provide, which is simply the training I received from the state health department. At the end of the day it's a very good thing that these procedures are in place. It's a good thing to be able to eat and not have worries about the food. Around 3000 people die each year in the US because of food contamination. A kitchen that doesn't want to follow the health department regulations is the nightmare to worry about, not the person who's trying to make sure your food is safe and clean. I'm a kitchen manager's best friend.
@@Are_You_Sure_Brothanks for what you do. I had campylobacteriosis last year and genuinely thought I was going to die, passing blood every few mins. I took two courses of antibiotics to get rid of it. Food poisoning can be mild but can also be so serious and very few understand that.
I love how at 4:22, he grabs his nose with his fingers and seconds later, he's turning the steaks with his fingers. Granted, it was the opposite hand, but still... 😝
Exact same thoughts. He should have gloves on. Less likely to touch your face or head with gloves on. Then after touching the steak touches everything else in the kitchen, handles tongs thermometer. I’m sure it tastes really nice but there’s a lot of cross contamination going on there.
In no Michelin Star Restaurant, I've ever been, they asked me for the doneness. They always do it on the point. If you want your steak well done, you are not the person who should eat at a Michelin Star restaurant.
They usually still ask. There is a world of difference between rare and medium well done and some people have that valid pref. Few places will do a blue steak as people send them back as "uncooked" not knowing what they asked for.
@artful1967 I've never been asked in a gourmet restaurant (Europe). Once I had a conversation with the Chef who told me, serving a Steak that is not a point (Medium rare) might them cost their Michelin star.
Cuisson... I had to go look up the word. First time hearing it lol. Cuisson is a French word that refers to the degree of doneness of meat, or how far it's been cooked
I notice that the temps given here are quite different from the usual recommendations. your rare would be bleu 118f, rare would be 122 to 125, med rare 130, med 140, med-well 150, well over 160. Maybe a North American thing?
@@ForceflowX even still his Fahrenheit temps don't match the Celsius ones given in the video. The Fahrenheit ones are a bit higher when compared to the video
I'm Canadian, I understand Celsius. The temps given are substantially lower than what I find recommended online, and in cookbooks. For instance the famous high-end American steakhouse Ruth's Chris website shows: Rare: 120°-125° Medium Rare: 130°-135° Medium: 140°-145° Medium Well: 150°-155° Well Done: 160°-165° Their medium well is your medium rare. I have used these temps for years, 122f rare, 132 med-rare, 138 med, 150 med well. I don't do well done. These steaks match the descriptions regarding characteristics. I'm certainly not saying Fallow are wrong, I'm not an idiot, but I'm wondering if there is a difference in beef or something
There super low here, probably because they have to rest steaks for so long but still I would say this is a decent guide but you have to add 4c to all these temps
Hi Will, it's Mike the seafood chef down in Kent. OH WOW !!! Thanks for SUCH A VALUABLE VIDEO. All your demo and know how is no nonsense and the real deal. You are VERY GENEROUS to be sharing this with us all. Much respect and many thanks yet again. Cheers, Mike.
i'm just a home cook and I use a timer and a thermometer for Fahrenheit because we don't have centigrade in the states and am very consistent with results. thnx for the info.
I prefer just using the grill all the way to build up the crust and it’s faster.. using Heston frequent flipping technique you can achieve an almost sous vide like steak where there is hardly any grey banding
Those steaks all look terrible. There's no crust at all. If i were served one of those at a 3 Michelin star restaurant I'd complain to Michelin about their rating.
I enjoy the cake tester temping method. I never had the luxury of a resting drawer. Also when I cooked in France they only had 3 temps. Au point (medium rare), Bien (medium) and Bien Cui ( medium well well done). They did not fuss with all 6 temps the English/ Americans mess with.
Great video showing people the colors and temp differences. My only issue with all of them is the "grill marks" I want that sear on the whole steak as it gives so much better flavors to a steak.
Great video. Are the temps at the internal temps at the time you stop cooking and rest, the internal temp after resting (as the int temp usually goes up), or is it the internal temp at the immediate point of serving?
4:14 is so important. It is the same with measuring spice and salt, you use measurements while you learn, but eventually you can do without. Asking someone new to cooking to do it without tools like measuring cups and probes is like asking a three year old that just got their first two-wheel bike to do without training wheels. (and yes, I know some people will gate keep that as well, talking about "learning the wrong lean in curves" etc), There is a reason why baking is "an exact science" to a chef, and cooking is "an exact science" to a confectioner. It is the difference in experience, the difference in how exact you are without the help of measuring tools. When you start out you need to experience what is correct, to learn what is correct. If you wing it as newbie, how will you learn to get it right?
So many 'steak houses' haven't got a clue. I've never got results like this but I do fair a lot better at home than 80-90% of the low-mid range places I've been to eat at.
![ร้อยพ่อพันแม่ - WanMai [Official MV]](http://i.ytimg.com/vi/XY2pNYASEbg/mqdefault.jpg)
For anyone who doesn't understand the numbers he is saying, that is what you are ordering. When you order Medium Rare, you are ordering a temperature, not your own esoteric idea of what the color pink is.
This is the best comment I have ever read regarding steaks! 👍
The very good (and expensive) restaurants should mention this on the menu... 😉😂
I would suggest that unless you are at an exceptional restaurant you are simply guessing and trying to adjust for what the chef thinks each level is. I order blue most of the time and its very very rare its actually blue. Restaurants in Europe tend to be a bit better than the UK for actually giving you what you asked for. I think many places in the UK are sick of people ordering rare steak and then complaining when its actually rare. When I worked at a pub in my youth that was the chefs pet hate. People who would send a steak back because their rare steak was actually rare.
@@mctrials23I was at a restaurant a few years back and this pretentious little shhaart with his pretending to be more wealthy than they are family ordered a medium rare steak. The steak came out medium rare he had a meltdown at the waitress and sent it back saying it wasn't medium rare it was blue rare, he then received his medium well steak and proceeded to laugh with his family about how crap the chef was saying how hard is it to cook a steak?.... It's your job! When I left the restaurant as i walked past I said hey btw your steak was medium rare, what you ate was medium well you really should check the terminology before you attempt fine dining, the waitress giggled in the background was hilarious
@@neilp3773take it up with Heston😂
Who the hell orders steak with numbers?
So the steaks cook for 4 mins (30 seconds each side before flipping), then into the oven at 180degrees C (2 mins each side before flipping), probe and roughly 4 minutes total is where he removes the medium-rare, 6 minutes medium, 8 mins for medium-well and 10 mins for well-done. Then the 40C drawer is to raise their temps, until the target temp, then cover with a lid and set a 10 minute timer for resting. Blue is 38C, rare 44-46C, medium-rare 48C, medium 50-52C, medium-well 56C, well-done 60C. Finally, from Heston’s other steak recipes, remove pan from heat, add butter/aromatics and beef juice from steaks, slice up the steaks and spoon the dressing over it. Will be trying this out, thanks.
and what is the point of all this? just let meat get to room temp, throw on grill, flip, then done.
@@burritodog3634 To have the desired temp be consistent throughout the steak .. and avoiding the grey line.
@@burritodog3634did you actually watch the video? The point is how to consistently achieve the required doneness, if you order a medium rare steak from a restaurant, do you think they just throw it on for some arbitrary amount of time and go "yep thats probably right"?
Is the target temp 40 C? The steak reaches 40C in the drawer and (for example a medium rare steak) and it will continue to climb in temp to 48 C by the end of that 10 minute rest?
Great comment. Just so I have this right. a total of 4 min on the grill. Every 30 seconds flipped (or turned for the grid) so 30s turn, 30s flip, 30s turn 30s flip. for 4 min? It seems like the video he only flipped once but turned several.
After that, it is in a 180 oven flipping every 2 min until the probe hits the doneness mark (say 48 for medium rare) which is probably another 4 min
Then let it rest for 10? And when it rests, under a lid? or is the lid not necessary. Was that drawer he had at 40, was that the resting?
Really nice to see chefs applying the knowlage that Heston has acquired with the help of food scientist. I think a lot of chefs would rather stick with their old ways because that's what they've always done.
Seriously, these videos are some of the best on TH-cam to improve my cooking game. Thanks for making them!
Completely agree and wonder why other steak houses haven’t done the same thing. It would be interesting to see how Gordon Ramsay does a steak. He has an excellent video on cooking Beef Wellington. If I had the money and knew my time on earth was limited, I’d pay Gordon to cook my final dinner.
Now your boring friends can come over and listen to you talk about it.
This is the real deal. a real chef that understand thermodynamics is the way to go. hats off chef !
Mate, because of your video our home cooked steaks were absolutely terrific and on point today. Thank you!
Love this. Genuinely expected a lot of the myths and alchemy that seem to accompany steak cooking guides. There seem to be lots of things that you must/should do, often for badly explained reasons, and that don't actually stand up to scrutiny - they're just things that that chef was told to do as an apprentice, and so they still do them, whether they confer any real advantages or not.
How heat interacts with meat is essentially a mix of physics and biology, so it makes a lot of sense to treat it that way when explaining it - even when you get practiced enough to do it instinctively, those are still the processes you're working with.
Yes Chef! I know I say this a lot but the openness and insight you guys give is invaluable. I’m over next Wednesday with a mate and can’t wait! Best channel on TH-cam!
Man is a true professional, committed to the craft completely.
I just took the biggest dump of my life
@animaladam5 I just queefed all over my rare steak and then ate it with some butt lube
@@animaladam5I just took a dump that would make your dump look like a toddlers. Get good
@@animaladam5what did it look like and are you doing ok?
@@matthewcasagrande231 looked like a giant pretzel you get from a restaurant/ pub. I survived and am feeling better thank you
Finally a video where the chef explains all the levels of doneness and there aren’t the usual “That’s fooking raw” comments
That's raw
Its still raw. Rare medium rare anything with rare is raw
@@GunsNGames248weak rage bait
This was the best and most informative of all of them, for my day to day amateur cooking - this was amazing, cheers guys!
Thankfully, I've had the pleasure of working in a lot of restaurants and cooked a lot of steaks so I didn't need the tip, but I've got to say this may be one of the absolute best videos about cooking a steak I have ever seen.
As a previous executive chef, this is perfectly done! Cheers Chef, Cheers Fallow!
I wish customers knew this , amount of times I've served medium steaks and they've sent them back complaining they're medium rare or rare .. so many will say there shouldnt be almost any pink , and you can even show , pictures of the cuisson and how it's meant to look, and they will swear your wrong.
Customers always right . Except when they're not . Great video great instructions , cheers chef
its spelt cuisson
@noobarium thank you for correcting me !
This is the best explanation of how meat is cooked..... Well Done Sir....... Medium Rare for me🥩🥩
I can watch videos like this all day. Thank you Chef for sharing your knowledge.
That makes two of us. Sort of like watching Bob Ross paint except the finished product you can eat.
The grate marks can do one, prefer to have caramelisation all over the crust
If you do fire from the Bottom, they have NO CHOICE. The grate have to be used.
same, I even make sure the sides get a bit of a sear I don't think I'll ever be in a situation where I'm cooking on a grill like that but the info on temps was interesting
Maillard fond, unless you’re coating your steak in sugar before firing it.
@@1flash3571 Not true. Go watch Guga cook steaks with charcoal repeatedly, no grill marks, perfect crust. He uses a circular rack with a cold side and a hot side and spins it just to avoid the grill marks, because they truly are so bad. You can't get a good crust on the rest of the meat without burning on the grill marks. Seriously.
What this man did was impressive for sure, but I wouldn't be happy paying for that steak. I'd rather sous vide a perfect mid rare and then sear it with charcoal on a cold grate. Far better to me.
@@TheVirulentoblivionexactly. I'd much rather have a guga steak
I don’t use TH-cam for cooking videos often, but when Fallow serves up something I gotta dig in
Love the Heston history from Fat Duck. 🦆
Can you do a couple of videos on how your prior training has affected or influenced your current cooking?
Your inventive streak is clear to see, let’s hear all about it!
Love the videos boys, not sure if you read all the comments but me and the wife have travelled twice from Sweden to eat at Fallow, all down to your videos. ❤
Been Watching these boys religiously over the last 2 years, and love watching everything evolve into new enterprises for them in Roe. Was lucky enough to get a photo with Jack and Will when I went to Fallow this time last year, was easily the highlight of the trip from Australia :)
Fallow just looks like a good restaurant. I've eaten and worked at a few Michelin /San Pellegrino spots but short of experiential fine dining, this is the kind of place I want to eat on the regs.
Here a small summary from what I understood for this type of steak (cut and thickness):
1. Grill the steak for 1min each side turning every 30s.
2. Into 180°C oven:
Blue - skip oven, straight into rest
Rare - 2min then rest
Medium Rare - 4min then rest
Medium - 6min (?) then rest
Medium Well - 8min (?) then rest
Well Done - 10min+ then rest (70+°C)
4. Temps after Resting:
Check every few minutes(?)
Blue - 38°C
Rare - 44-46°C
Medium Rare - 48°C
The rest he didn't mention but following the pattern of about 4-6°C increments
Medium - 52-54°C?
Medium Well - 57-59°C
Well Done - 60+°C
Correct me if there's anything wrong.
Don't forget the hot drawer is 40 degrees, so technically the blue probably isn't 38 degrees internal when you rest it off the grill, it actually comes up to temp in the drawer.
Nicely done. (pun intended) Best thing I've learned off the internet in weeks. Thank you for this.
What's a freaking queeson?
Cuisson. Cook. Doneness.
The doneness of a steak.
Nothing, what's a queeson with you?
Cuisson. It’s French and translates directly to cooking. He’s using it to refer to how done the steak is or how it is cooked.
there's this magical thing called google...
Am I the only one who associates cross hatch on steaks with poor tourist trap locations?
Or like an Applebees commercial?
Yes you are lol
I agree... the steaks looked more like they were modeled after a commercial
Quite probably.
I’ve seen this guy cook his own steak (or another fallow person on this channel), their personal steak doesn’t have grill marks.
It is a tourist / rich person trap.
It is crazy how much we eat with our eyes. Everyone that I know that eats/ate a well done steak likes it that way because anything else looks raw. It took a good bit of years but getting my mom around to a medium/medium well, visually looks very different from well done, but the texture is completely different and better. You just can't get that supple texture once the steak goes past that pink.
informative video but temps must be different around the world? here in NZ always been taught blue 43-46c, rare 48-52c (50 being spot on), med-rare 53-56c (55 being spot on) , med 56-65c (60 being spot on) , med well 66-70, well done 72-75c. these temps havent failed me so far
Maybe slightly on the wide side those ranges, med rare is dead 52 Ive always thought (dont really care about the rest but 65 is def no medium, thats grey all the way) him saying 48 is interesting ..
What gets me is how he purposly went mad on the well done to make sure it was as bad as possible. He has rare at 6° higher than blue (44° vs 38°); med-rare another 4° higher (48); med +4° (52); med-well +4° (56); then for well done, _fourTEEN_ degrees higher (70)!!
It's perfectly possible to cook a steak to 60, or even 65, but he won't do it? Why?
The temps are wrong in the description, I use a termometer and for medium rare you need 130-135F, even 125F could be acceptable but 118F is clearly wrong
I have just ended the video and I think the problem is that he is measuring the temperature before resting, so the temperature actually will get up like 10-15F when you let the steak rest (at least for medium rare)
@@Artielpc agree taking it out under target temp is correct.
I spend all my life cooking meat without a probe. Sometimes it would come out good, sometimes under or too well done. After buying a cheap probe, my life changed. No need to think of time, just technique. Now I can cool accurately any piece of meat. Probably the best buy in my life in terms of cooking.
Probably the best video on demonstrating steak temps.
On filet, I prefer medium. Medium-rare on ribeye and strip.
That's interesting. Personally, I prefer medium-rare filet, medium ribeye. I feel the ribeye needs to be cooked a bit longer so the fat can render into the meat. Otherwise, I find it's too gristley. Can't beat a good steak!
Filet rare, all others med-rare except ribeye; it needs to render some of the marbling imho
@@mandtgrant You get it.
I've noticed as I've gotten older (30 years old now) that the more done I like my steak. Back when I was in elementary/middle school I liked rare, then high school and a little after medium rare. Now at 30 I still like medium rare, but prefer medium.
Cuisson - is french for 'cooking'. However it is also used to ask about cooking. For example 'what is the cuisson on your steak?'
Thanks for that explanation I was trying to google it, helps when you spell it correctly.. cheers
Well then why is this British chef, in an English-language video, not _saying it in English_ ?? How the hell is this a 'how to do it at home' tutorial, when he's using professional jargon that 95% of us won't understand?
@@RottnRobbie Its one word bro.
@@RottnRobbie You are on an internet with access to Google.
Thanks
The chefs at fallow are what you get when passion and love for cooking is met with top level training, knowledge and technique. The combination of well executed classics elevated with new twists to make it really special. Me and my mum want to come to Fallow from Bristol, so are planning a day out in London. Hope to see you soon, chef(s) :D
What an awesome tutorial.
Great video! I watched a lot about steaks when I was learning and came to the point when I can do mine by eye at home, but this still give me fresh insight. Love you guys, you are best ❤ I'm going with medium rare or medium, both are great cooks
One of the best ‘how to cook a steak’ videos I have seen. Although he didn’t mentioned when to take the meat out of the fridge before cooking. Would be interesting to know his thoughts. Also whether to pat meat dry before cooking.
This is a guy who knows his job. We'll done sir
I learned that i really like blue but its highly dependent on the cut. Filet is about the only cut thats got the right combination of being lean and tender. Unrendered fat isnt pleasant and a lot of cuts need heat to become tender.
Great video. It’d potentially be a great menu option for a steak restaurant to offer a tasting flight of doneness so that people can get a genuine understanding of what it does to flavour and texture. Get the impression a lot of people order on the rarer side out of machismo and belief it tastes meatier when it’s not necessarily the case.
nice idea but imagine the costing on that! would only work if you ordered them in rounds of like 5 or 6 i'm sure as you'd have to cook that many steaks to make the test
I actually often find myself picking the biggest steak to cook for a well done order. Too many times I had unsatisfied ‘well done type of’ customers complaining that their steak didn’t meet the weight (whether 180g, 200g or whatever) stated on the menu. However the more you cook a piece of protein, the more liquids it will lose. Still it hurts to pick the biggest piece for someone that should just order chicken instead. Just to avoid problems. But yeah, cooks tend to get more food back than feed back
A layman question to a chef. Would a well done steak guy expect his chicken to be cooked in the same way; well done?
@@martinshalak162 unlikely he will ask for his chicken to be rare :-)
@@artful1967fair point. I assume they would like their chicken cooked “dry” then
Legitimate question: Why do you think someone should "just order chicken"?
I'll take that medium every day! Good looking steaks and I'm gonna be using your recommendations!
I vacuum bag my steaks up, sling them in the meat jacuzzi at the desired temperature for a few hours. When done, pat dry and sear on a ripping hot pan to create the crust. Cover in foil while I make some aromatic melted butter, cover them in it and serve.
I'm not good enough to not cook meat sous vide, so i bought the kit to cover my failings!
Appreciate the time and effort gents. Fantastic video, really insightful.
I was intrigued by the turning vs non turning. If doing your steaks in stainless steel, do you wait for that first release from a crust forming before turning?
Unless you're a pro like this guy you will never get the touch method down. You need to cook hundreds of steaks of all different varieties and weights to get that good. The best thing I ever did was buy an instant read thermometer, I haven't over cooked a steak since...
This.
Seriously, unless one is cooking several steaks a day…touching it to judge doneness is guessing at best. Get a Thermapen and be done with it.
I have some friends that INSIST that they can tell the doneness AND temp by touch. Not one of them has ever been completely correct. And they’re certainly not consistent. OTOH, I DID graduate from culinary school and have ZERO issues with using an instant read…it’s just another tool…and I can hit the exact temps every time.
It's an ego thing, why actually measure and get it correct when I can use my macho intuition and hope I didn't mess up? It's so silly, because the extra couple degrees absolutely impacts the quality of the dinner you just spent like $12+ per lb for. Just get over yourself, get it right, and enjoy a perfect dinner!
@@xipalips from working in a busy, understaffed restaurant, it is as the guy says. you use the probe for your first month or two, then after you've done thousands of steaks you kinda know before you probe, but you check anyway because you are still new, then eventually you just know. And sometimes your head chef and the orders coming in simply don't give you enough time to probe every piece of meat (they should have more staff but that's another issue). Not to mention many restaurants don't have the instant temp like that one, it will take 10-15s for the thermometre to get an accurate reading, which you simply don't have time for (remember you need to rotate every 30s and you have maybe a dozen steaks on already)
@@AviatorChefget a grip mate, we all know you’re well hard because you know how to cook. The comment you’re replying to is obviously talking about people who are not professionals and have never stood in front of a grill with 20 steaks on it.
nah, the only people who throw around terms like "macho intuition" have never worked to become good at anything in their lives. They don't get to criticize others.
I've been doing steaks (I think properly / nicely) for years and had never heard the term quiescent until today. ha! Love a nice rare steak. At home I have to pan fry with butter though, then let rest or if a really thick cut finish off in the oven a tiny bit.
Chef's mastery of the skills he's executing is undeniable, but it's a crime to refer to that cross-hatching as a proper crust. Imagine if he executed a crisp flat sear on these otherwise beautiful steaks.
This chef is on another highest level of intelligence and skill.
Love that this chef admits he is not above using a meat probe, many are so arrogant they would rather send out a steak that was under or overcooked than ever use one. Meat thermometers are an amazing kitchen tool, even the best most experienced chefs will have difficulty telling precise doneness at times.
Dude if you cook steaks long enough and know what you're doing, you don't need a thermometer. It's not about being arrogant, it's about being efficient and not poking unnecessary holes in your meat. You clearly must use them all the time and have some subconscious feeling about not being good enough or something. When you are cooking a lot of steaks at once on a grill, you don't have time to sit and temp every one. You touch it and boom there's your info
@@AviatorChef No need for the insults, obviously, he's not going to get the touch from cooking steak occasionally, don't think it shows any repressed feelings of inadequacy. You just proved his point perfectly about arrogance.Boom.
@@Popspicker if you consider what I wrote being insulting, you must be softer than baby shit. And no he didn't prove anything haha. I wasn't being arrogant at all, softie.
@@Popspicker he was also insinuating that you can't send out correct temps without using one. Too many arm chair quarterbacks who don't know what they're talking about.
@@AviatorChef Think he's saying that SOME chefs don't have the skill that you obviously have😀
Love your videos and your professionalism. Sorry for the completely dumb question. Why would you be pushing down on the steaks as they’re grilling? I’m assuming to make sure you get that Maillard reaction? I just figured not to do that so the juices won’t get forced out unnecessarily.
Love my steaks blue. But i also love steak tartare. I've never had a steak cooked more than rare. I can't abide overcooked meat. But that's of course personal. There's no right or wrong here just personal taste.
@southerndiscomfort171 yeah quality is so important. It also depends on the cut of the meat too. Sometimes you do need to cook it a little more.
Love Steak Tartare, but for fattier cuts I do prefer Mid-rare to Medium
I would only order a blue steak at a top tier place as I have seen people order blue steaks from regular places/pubs and they are never happy with their steak. My go to order is rare which usually comes out as medium rare
While you are completely right - its all personal and nothing is wrong - a very highly marbled steak really benefits from being cooked to at least medium rare to actually render a bit of the fat.
@@tristancleary oh yeah that crispy fat is to die for. But I'd choose a cut that offers the ability for a rarer/blue cuisson just because I generally like the flavour and texture better. However you're right on a grill or wood fired BBQ getting that fat melting and keeping the steak nice and moist is also lovely. But even then I think if you do as the chef showed and keep it at a reasonable temperature for a while you can probably achieve that?
Wow, very useful information. I should send this to my son-in-law who keeps asking for prime rib and steaks, med-well and well done.
Send it assp.
What's wrong with asking for what you want?
This is a FANTASTIC video! Since I no longer have a grill, I’m left with cooking my steaks on the gas range and then finishing them in the oven. What I do is I get my cast iron skillet roaring hot (I turn up the burner full blast and wait until there is smoke coming up from the skillet). Before I put the steaks on I rub them slightly with rendered bacon grease. You can get this by simply refrigerating the grease you collect after cooking bacon. I then salt and pepper both sides of the steak. Once the skillet is roaring hot I put the steaks in for 2 minutes per side. Meanwhile, I have my oven at 425F (218C). After I have turned the steaks and the second side has cooked 2 minutes, I pop the skillet into the oven and time for 2 minutes. After 2 minutes I turn the steaks. After 2 more minutes I take them out and let them rest on a room temperature plate for 5 minutes. I prefer the grill because I can marinate the steaks while cooking and I can get the nice grill marks. But the stove/oven method turns out a decent steak at roughly 1/3 the price of what Ruth’s Chris or Smith & Wollinsky charges.
take a shot everytime he says "cuisson"
Ooft. Well I played your game and I am still stone cold sober
Cheers Will, love these insights you give to help others improve.
Excellent video. I never understood why probes are such a contentious topic among chefs. Seems to me like just another tool in the kit. You and the Fallow team show how to use it properly 👍🏽
I understand that one can be quite adept to gaging the temp of a product they work with often. But if you were to get a product from a different supplier or all of a sudden it's a product that differs from your usual in aging duration and/or method. Or you're working with one that's now an ex dairy cow, grass or grain. Then i think you should err on the side of caution. I know, lots of "if's" but I think probing is just a sure fire guarantee. Would be a shame to mess up the cuisson on a beautiful product just because of 'pride'.
@ agreed
Using the thermometer diligently trains you to do it by feel, but if you stop temping it, your ability to gauge starts to deteriorate over time. I have gone back to probing every steak; no surprises, and steak is expensive
Amazing video, so simple and detailed at the same time. Thanks!
I aim for medium rare when I cook myself, but I almost always order rare because the vast majority of places overcook them in my experience. Of course I'm not talking about fine dining places, just steakhouses etc
yep much safer to order rare, med Rare at low end joints are medium at best likely medium well. I used to be a rare guy only but I'm more into bleu steaks now. I like it cold in the middle and I like sashimi too.
I think most places just ask you how you want it as something to say then cook them all the same. I have sent steaks back when I have ordered them rare or medium rare and they have arrived medium well done or even well done. I think being 1 step away id acceptable but not 2 or 3
That's interesting, because the majority of places that I've been to (just steakhouses) undercook them one level.
Superbe explanation with a proper dose of science and technique. You're a great teacher.
Blue for me ... with a nice wash of Myoglobin and of course a deep, warm red wine to ensure maximum mouth/nose palette
brave man!
I went from Medium well, to medium rare, I'm back to medium now
I hope it doesn't go over people's head, how good this guy is at what he's doing. He could probably show Gordon Ramsey a thing or too.
Chef Mike is my go to for cooking
Tried the more turn method after your last video. Certainly seemed to be better. Thanks!
Medium-rare always seems best to me. Most chefs think that is the pinnacle for most cuts, and will make effort to cook it well too.
I would eat any of those steaks from rare to medium-well happily, actually. They all looked tremendous.
Depends on my mood and the quality of the steak. I will go up to medium for a bang average steak or rare for a really good one.
Thank you for being an Master Class Engineer of steak
nice video. don't know why he keeps rumbling about croissants though
I don't rest my steaks at home; I love a sizzling HOT steak over my bed of rice. Then all the juices dripping into my rice. yummm
Blue and well done are definitely the hardest marks to hit. Unfortunately, none of that matters when the customers are often wrong about steak temps. You can give two perfect med-rare steaks to two people and one will say it's still raw and the other one will say it's overcooked...
What I have understood through my years of cooking is that people who make fun (sometimes even are aggressive) of well done steaks generally don't know how to cook a well done steak. The juiciest and most tender steak I've ever had in my life was surprisingly a well done.
this chef is amazing, real experience backed by knowledge shared with us, thank you
I usually order my queeson in the morning at the boulangerie.
😂😂😂
Very nice. thank you for showing EXACTLY how it's done.
Just a note. Keep in mind I'm speaking from the perspective of a government certified health and safety trainer who has to plan for the tiny chance of a problem happening, and not from the real world perspective. The blue steak should be treated a bit differently since it spends such little time on the heat. The sides of the meat usually don't reach a safe temperature. If you probe the side you'll find it's probably the perfect temp for bacteria to thrive. I've done this as a demonstration many times for cooks to see it for themselves. For a blue steak you should touch each side to the grill for a few seconds to kill any bacteria it may have. You could probably skip that step 1000 times and have no problems, but like I said this is from the perspective of a state certified health and safety trainer. They have to plan for the tiny chance that things could go terribly wrong.
valuable insight!
Yuck.. you’re a kitchen managers worst nightmare. I bet you love going in there and making everyone nervous
@@allanm2064 lol no I'm not a kitchen manager's nightmare. It's actually the kitchen manager who would have me train their staff to make sure everyone in the kitchen understands how cross contamination works, how to avoid it, and to make sure everyone uses the safety procedures required by state law. Basically if they want to have great health inspection scores they follow the training I would provide, which is simply the training I received from the state health department. At the end of the day it's a very good thing that these procedures are in place. It's a good thing to be able to eat and not have worries about the food. Around 3000 people die each year in the US because of food contamination. A kitchen that doesn't want to follow the health department regulations is the nightmare to worry about, not the person who's trying to make sure your food is safe and clean. I'm a kitchen manager's best friend.
@@Are_You_Sure_Brothanks for what you do. I had campylobacteriosis last year and genuinely thought I was going to die, passing blood every few mins. I took two courses of antibiotics to get rid of it. Food poisoning can be mild but can also be so serious and very few understand that.
@@Lewissssss Weakest immune system ever
When he said the 40°drawer it blew right over my head it was celsius 😂 i was like what the hell is he doing
I love how at 4:22, he grabs his nose with his fingers and seconds later, he's turning the steaks with his fingers. Granted, it was the opposite hand, but still... 😝
I noticed that too, glad someone pointed it out. Perhaps boogers add extra flavour?
Funny that ppl think expensive provides food free of nose grease.
Exact same thoughts. He should have gloves on. Less likely to touch your face or head with gloves on.
Then after touching the steak touches everything else in the kitchen, handles tongs thermometer.
I’m sure it tastes really nice but there’s a lot of cross contamination going on there.
Was just about to comment this lol gross
I saw that too. Not great.
Thanks to this Chef for explaining this!
In no Michelin Star Restaurant, I've ever been, they asked me for the doneness. They always do it on the point. If you want your steak well done, you are not the person who should eat at a Michelin Star restaurant.
Probably. Too high IQ to waste your money on a restaurant.
They usually still ask. There is a world of difference between rare and medium well done and some people have that valid pref. Few places will do a blue steak as people send them back as "uncooked" not knowing what they asked for.
@artful1967 I've never been asked in a gourmet restaurant (Europe). Once I had a conversation with the Chef who told me, serving a Steak that is not a point (Medium rare) might them cost their Michelin star.
Cuisson... I had to go look up the word. First time hearing it lol. Cuisson is a French word that refers to the degree of doneness of meat, or how far it's been cooked
Bobby: What if someone wants theirs well done?
Hank: We ask them politely, yet firmly, to leave.
Hank obviously isn't good enough chef, I understand, well done steak is the hardest one to make.
Aweome explanations, thank you. I was always mistified by the differetnt cooking times and resting times.
I notice that the temps given here are quite different from the usual recommendations. your rare would be bleu 118f, rare would be 122 to 125, med rare 130, med 140, med-well 150, well over 160. Maybe a North American thing?
That's because UK uses celcius and US uses farenheit
Yeah, Fallow is a UK restaurant so temps are in Celsius. Your numbers would be Fahrenheit, as is SOP for the US.
@@ForceflowX even still his Fahrenheit temps don't match the Celsius ones given in the video. The Fahrenheit ones are a bit higher when compared to the video
I'm Canadian, I understand Celsius. The temps given are substantially lower than what I find recommended online, and in cookbooks. For instance the famous high-end American steakhouse Ruth's Chris website shows:
Rare: 120°-125°
Medium Rare: 130°-135°
Medium: 140°-145°
Medium Well: 150°-155°
Well Done: 160°-165°
Their medium well is your medium rare. I have used these temps for years, 122f rare, 132 med-rare, 138 med, 150 med well. I don't do well done. These steaks match the descriptions regarding characteristics. I'm certainly not saying Fallow are wrong, I'm not an idiot, but I'm wondering if there is a difference in beef or something
There super low here, probably because they have to rest steaks for so long but still I would say this is a decent guide but you have to add 4c to all these temps
ace video - i learnt quite a lot of clarity around temp
Hi Will, it's Mike the seafood chef down in Kent. OH WOW !!! Thanks for SUCH A VALUABLE VIDEO. All your demo and know how is no nonsense and the real deal. You are VERY GENEROUS to be sharing this with us all. Much respect and many thanks yet again. Cheers, Mike.
Lots of excellent information to take in here.
Some I know, plenty I didn't.
Much obliged boys
Temp probes are your best friend, you want to do it right, use a probe.
ET the Extra Terrestrial says what
That was worth the watch. Impressive
I'm a Blue/Rare person.
And you're getting by far the most nutrition from your meat. Apart from raw of course but that's a different story
🤢
Now I really want a steak. Thanks for the video
4:21 love me some nose oil onto my steak yummy
I was wondering if he washed his hands afterwards or if he even realized he touched his nose.
Great video and reinforces my preference for rare or blue.
Can you give me these numbers in fractions of George Washington's body temperature so that I can understand them?
😂 You could google them like I usually do!
i'm just a home cook and I use a timer and a thermometer for Fahrenheit because we don't have centigrade in the states and am very consistent with results. thnx for the info.
9:34 "loose blood" I didn't think there was any blood in the steaks? Isn't the red a protein called myoglobin which gives blood it's colour.
I prefer just using the grill all the way to build up the crust and it’s faster.. using Heston frequent flipping technique you can achieve an almost sous vide like steak where there is hardly any grey banding
Those steaks all look terrible. There's no crust at all. If i were served one of those at a 3 Michelin star restaurant I'd complain to Michelin about their rating.
Restaurants love you
Complain to Mitchelin? Do you honestly think that’s how things work? Absolutely delusional. Your preference isn’t about to sway mitchelin bud
I enjoy the cake tester temping method. I never had the luxury of a resting drawer. Also when I cooked in France they only had 3 temps. Au point (medium rare), Bien (medium) and Bien Cui ( medium well well done). They did not fuss with all 6 temps the English/ Americans mess with.
Great video showing people the colors and temp differences. My only issue with all of them is the "grill marks" I want that sear on the whole steak as it gives so much better flavors to a steak.
Great video. Are the temps at the internal temps at the time you stop cooking and rest, the internal temp after resting (as the int temp usually goes up), or is it the internal temp at the immediate point of serving?
This is cooking made art.
Medium looks perfect 🤌🏻
4:14 is so important. It is the same with measuring spice and salt, you use measurements while you learn, but eventually you can do without.
Asking someone new to cooking to do it without tools like measuring cups and probes is like asking a three year old that just got their first two-wheel bike to do without training wheels. (and yes, I know some people will gate keep that as well, talking about "learning the wrong lean in curves" etc),
There is a reason why baking is "an exact science" to a chef, and cooking is "an exact science" to a confectioner. It is the difference in experience, the difference in how exact you are without the help of measuring tools.
When you start out you need to experience what is correct, to learn what is correct. If you wing it as newbie, how will you learn to get it right?
Really cool video on temperature variation, but personally I prefer a good crust over the grill marks.
So many 'steak houses' haven't got a clue. I've never got results like this but I do fair a lot better at home than 80-90% of the low-mid range places I've been to eat at.