Quick tip from Marco Pierre White: in professional kitchens where they have several steaks on the go, they can't spend time touching each one. Instead, they sear both sides then watch for the juices rising to the surface of the meat. As soon as they start to pool on the surface of the meat, it is at medium rare. Stop cooking it and put it to rest on a warm plate, then cover with foil for 5 - 10 minutes. After that you will have a juicy, pink, and tender steak. I've tried it with a supermarket sirloin steak about 3/4 in thick, and it was so tender. Now, I don't prod or poke it any more. I just watch for those juices.
THANKS A MILL! just made a steak now after reading ur comment and ur RIGHT! oooomg easiest steak i ever made, and best 1 too. THANKYOUUUUUUUUUUUUUUUUUUUUUUUUUUUUUU so much!
@@mileshoover979 you want to cook it on high to get a proper sear. When I make it in the electric skillet I crank it up to 420 (yes that's the top on mine I'm not making a weed joke 😁)
Whats with the people getting weird about people touching their food? Most food gets touched in a kitchen. If you don't trust your cook to have clean hands you probably shouldn't trust him to cook for you.
It is not touching the food that bothers me, it was grabbing the raw meat, then grabbing the salt and pepper grinders. That is what us medical folks call a "disease vector." It is not that hard to avoid, grab the raw meat with one hand and the salt with the other...
@@amommamust I must break it to you know but even the most expensive restaurants have an element of cross contamination across all food types they handle and their tools. That's life, kitchen staff will not wash their hands after every single thing they touch. Perhaps you should just eat at home.
@@dannywithnuggets Professional kitchen staff wear gloves and are quite diligent about sanitation. I used to be a cook in just an average cafe, we were very conscientious. Perhaps you should stop eating at dives.
@@amommamust lol professional kitchen staff. lmao Have you ever actually been in a "professional" kitchen? They aren't really that professional. It seems like the more renown and higher class you get the more arrogant and by the same token nonchalant about sanitation they get. This isn't one or two here and there. It is widespread in the food service industry. Chefs are some of the most cocky people I've met aside from cops and military. They are generally pretty disgusting as far as personal hygiene regardless of diligence with sanitation.
Bravo. This is about the best explained steak cooking basics demonstration I've seen. Great job Chris! ...I know this is 6+ years ago but hey, I'm just getting back into cooking //correctly// so it works!:-)
With the finger test you have to be careful if you are a person who does any sort of construction (or hard work using hands) because you spot will be a bit tougher than others.
Or anyone that smoke weed. We turn off our pipes with our fingers and it's extremely hot but after a while we develop tough fingers with a strong THICK 💪shelf.
I found that using cast iron inside makes it hard to cook crispy without the smoke alarm going off. Thia problem doesn't happen with thinner metal pans Edit: it is a direct contact electric stovetop which may be the difference
Jase: my thought exactly! Also the panhandle, the spat, and anything off cam that he handled. Another thing is that is not a "grilled" method. That is pan-fried or perhaps pan broiled(another misnomer, {broiling is heat from above}) The grilled method is heating from below on a grill/grid, no direct contact w/ heat source. Think BBQ Grill. A "Bar and grill" joint, probably doesn't have a grill. They have a griddle/flat-top. There are different methods of the touch comparison. Because everybody's hand is different. It takes experience to be the guide. Nonetheless, that looked like perfect medium to me.
Just wondering if it is ok to use bare hands to pick up the steak, then handle the salt and pepper mills when seasoning still with bare hands that you have just handled the raw meat with?
What is the point of the color of the cutting boards if you still put a white cutting board on the red cutting board where raw meat was a few minutes ago?
The color of the juices indicates how done your steak is. The redder is rare the clearer is well. You will never fail with this trick. I've cook thousands of steaks at a few different restaurants and never had one sent back.
@@Charles-he6eh cuz I was curious as to how this guy cooks a steak. And I'm not opposed to learning new tricks..... ok? Don't be a dick. Nobody likes a dick.... except maybe you.
They won't respect you for ordering a well-done steak but they'll respect you for using a teflon non-stick shallow grill pan. I've definitely seen those in every kitchen I've worked in. Also, using a spatula to flip a steak. You've got my respect there..
Also, that steak is not medium; that's medium rare at best, and an uneven one at that. Also, nice job not trimming the extra fat off the steak. More respect earned, right there.
Turned out great! I was putting oil in the pan, and I guess it was too much. Brushing it on seemed to be perfect. I maybe should've cooked it longer, but i was impatient and don't mind rarer steak. Overall, a helpful video. 5 stars.
When I prepare and cook stake I cook it very well done and it still very moist, flavorful and tender not dry at all by preparing and cooking it the way my grandmother used to not to brag but people who like rare, medium, and medium rare stakes likes my my well done stake just as much.
Sarah Shackett That's because they are being nice to you. I dont care what you do to it, how "moist, flavorful and tender" a well done steak is, it's still ruined when a steak is cooked well done. All the natural flavours of the meat is gone. You may like a well done steak, and there is nothing wrong with that. Many people like their steaks well done. But someone that likes their steaks blue or rare will tell you no matter how good a well-done steaks is prepared and cook doesn't even come close.
This looks like a medium well and it definitely taught me some good pointers on how to make a great steak for my family. Why are people so immature and ridiculous in these comments. If you touch the steak it’s your steak he’s going to eat it and it’s his kitchen he can do as he pleases
I pan-fried a serloin steak and the kitchen was filled with smoke! The edges of the serloin were burnt. Do you fry it at a high temperature or a medium to low temperature? It was cooked and I could eat the centre part but not the outer edges!!
I don't like the dull color of that steak before he starts to cook it. To me it spells old. I could be wrong but I want my steaks looking bright and fresh. I did get some useful info out of this video. Such as how to tell how well the steak is cooked with the hand trick...I never knew. Also, about letting the steak rest before cutting. I always cut too soon and they leak on the plate too much. Now I know. ty Chris Keenan :)
You have to try a smoked ribeye (or any steak) sometime, it is amassing. I smoke it for 30 mins and leave the door cracked open a little so it doesn't get too hot and cook through. After smoking it sear it off in a black iron skillet with some bacon grease until internal temp is 135 degrees.....let it rest for 5-6 minutes and you will love the flavor and it is worth the extra efforts to get the smoke flavor into it.
It's like wummins ...ya gotta try a few ,before the steak ..tastes just right !...me I give my steaks around 4 / 4.5 minutes on high heat on one side...so it gets all crusty and nasty ....then when it cools down ...I trhrow it over ..n just let it sizzle in the meat / sorry heat ........so the other side is PINK AND JUICY !!...so when ya bite into it ...ya get the crusty/ nasty on the bottom dentures ...and then that sweet pink meet cascades down from the top dentures ...and yooz thinkin OooH lordy me .... EAT to the BEAT !
I've made this mistake many times, & they don't tell you this in the videos , but olive oil has a low smoke point in comparison to other oils, so don't have your pan too hot I like to put my stove top on medium high to heat up, then turn it down to medium leave it for like two minutes then put the steak in... lots of people say this is wrong to do, I say, this way my house isn't filled with smoke
Uses a red cut board for the raw meat but touches the salt and pepper grinders with his hands after just touching the raw meat. Now you just cross contaminated your hands and the salt and pepper shaker. Good job chef.
Steak had a grayish color I noticed this occurs only when I use nonstick pans for steak now I only use stainless steel much better coloring on the meat and more flavor.
Even though I enjoy my steaks Medium, this reminds me of the time I got pissed at a chef for burning my grandfathers steak because he ordered it well done and it was like a black brick. When we complained the chef came out to us, he laughed. About the ordeal. He bent over and got eye level and laughed like a prick in my grandfathers face and he and I had a heated discussion. If I am paying with my hard earned money, a chef should respect every order just the same. 2:55
You asked for well well done and that's how a well done steak looks? What's to get mad at? I think what he wanted was medium well for future reference.
The inside of the steak was even crunchy not just the outside as a usual well done steak is. Well done is too dry for my taste anyway. For me it is not so much the fact that the steak was way overcooked it is the arrogance of the chef that made it pissed me off. Granted this wasn't a decent steak place either. I refused to have the waiter take it off the check even though the manager offered. If I couldn't have afforded a it I would not have walked through the door.
Not a bad video, but why not discuss the toughness or a sirlon and how to tenderize it? I go out in my back yard and pound it for about a minute before I even consider cooking it.
ApolloSol depends on how and what type of steak you use, a chuck will be rubber a sirloin is in the middle and a ribeye would be tender and also how you cook it as a rare will be tender med rare will be a little harder and then fully cooked will be the hardest
great instruction... but I am cracking up at all the contamination happening... hand touches raw meat, hand touches salt & pepper shakers.... red board used for raw meat... clean white board put on top of red board (now white board might as well be red board)... hehe... then when cutting the meat, you have the blade angled toward your hand (freaking me out!)... lol... BUT... I do know how to cook a great sirloin tip steak now... and that's all that really matters! Thank you!
if a customer wants a well done steak, why wouldn't a chef respect them, you should always respect people who spend their hard earned money. Customers are not chefs, they pay for what they want and if you accept their money then you should accept their request and deliver food with respect for their preference.
There is accepting patronage and then respecting the customers palette. Anyone who orders a well done steak might as well have just ordered a well done hamburger because there really isn't much difference in flavor, you killed it.
Ok, I don't like my steak well done, but as bigdap stated. If it is free, let the chef cook it however he/she wants, but if I am paying, he/she WILL cook it however the hell I want it period, end of discussion. I don't understand why us humans insists in imposing our tasted unto others. My father in law likes filet minion well done. To me, not in a million years, but if that's what he likes, and again, if it is not free, then bring him his "hamburger" as you call it :>))
Quick tip from Marco Pierre White: in professional kitchens where they have several steaks on the go, they can't spend time touching each one. Instead, they sear both sides then watch for the juices rising to the surface of the meat. As soon as they start to pool on the surface of the meat, it is at medium rare. Stop cooking it and put it to rest on a warm plate, then cover with foil for 5 - 10 minutes. After that you will have a juicy, pink, and tender steak. I've tried it with a supermarket sirloin steak about 3/4 in thick, and it was so tender. Now, I don't prod or poke it any more. I just watch for those juices.
THANKS A MILL! just made a steak now after reading ur comment and ur RIGHT! oooomg easiest steak i ever made, and best 1 too. THANKYOUUUUUUUUUUUUUUUUUUUUUUUUUUUUUU so much!
Totally agree, I do the same for hambugers
Thank u sir
Do you cook it on high, medium high, or medium?
@@mileshoover979 you want to cook it on high to get a proper sear. When I make it in the electric skillet I crank it up to 420 (yes that's the top on mine I'm not making a weed joke 😁)
Whats with the people getting weird about people touching their food? Most food gets touched in a kitchen. If you don't trust your cook to have clean hands you probably shouldn't trust him to cook for you.
Lol. I remember the head cook telling me, "Quit washing your hands! That oven's 450 degrees!"
It is not touching the food that bothers me, it was grabbing the raw meat, then grabbing the salt and pepper grinders. That is what us medical folks call a "disease vector." It is not that hard to avoid, grab the raw meat with one hand and the salt with the other...
@@amommamust I must break it to you know but even the most expensive restaurants have an element of cross contamination across all food types they handle and their tools. That's life, kitchen staff will not wash their hands after every single thing they touch. Perhaps you should just eat at home.
@@dannywithnuggets Professional kitchen staff wear gloves and are quite diligent about sanitation. I used to be a cook in just an average cafe, we were very conscientious. Perhaps you should stop eating at dives.
@@amommamust lol professional kitchen staff. lmao Have you ever actually been in a "professional" kitchen?
They aren't really that professional. It seems like the more renown and higher class you get the more arrogant and by the same token nonchalant about sanitation they get. This isn't one or two here and there. It is widespread in the food service industry. Chefs are some of the most cocky people I've met aside from cops and military. They are generally pretty disgusting as far as personal hygiene regardless of diligence with sanitation.
Followed these steps on a Walmart top sirloin steak. Great results! Thank you!
Same herea
Great video, thanks!!! I'm so excited to cook dinner today. Unrelated, will he sanitize the salt and pepper shakers after?
I eat raw beef. Everything will be ok.
what's up with you guys and the salt and pepper shakers?? I wash mine after I cook. Do you need a video watching him wash the tumblers??????
Brought home a sirloin exactly like his. Cooked as instructed. Best sirloin steak of my life.
Bravo. This is about the best explained steak cooking basics demonstration I've seen. Great job Chris! ...I know this is 6+ years ago but hey, I'm just getting back into cooking //correctly// so it works!:-)
With the finger test you have to be careful if you are a person who does any sort of construction (or hard work using hands) because you spot will be a bit tougher than others.
lmao
Iam a mechanic
Joker Toker if you ‘do construction’ you’re a real man? Bahahhaha.
What does that make scientists, culinary artists and mathematicians? Demi-Gods?
@@CHlEFFIN nerds
Or anyone that smoke weed. We turn off our pipes with our fingers and it's extremely hot but after a while we develop tough fingers with a strong THICK 💪shelf.
Thanks for the tips. I like mine medium well and cooked it for 4 minutes following your suggestions. Perfect.
@Nufc Magpies 123 you are gay
@Nufc Magpies 123 you are gay
@Nufc Magpies 123 you sound dumb.
4 minutes is perfect indeed.
@Nufc Magpies 123 Keep eating your raw meat then Lol
thank you for explaining the palm test, I had no idea what that was at first.
This video is clear well presented, easy to understand and very well put together for a none cook like myself even I could cook a steak now well done.
That's a good thing. Actually, I prefer searing my steak hard core to get that crunch, then slow cook it to medium rare. Yum.
Yeah!
Use a cast iron pan...makes a huge difference in taste!
How?
@@jeanniemaycrawford4466 The iron holds heat longer and higher and it gives a better crust.
As long as you’re cooking with gas
@@ronward5698 I use a cast iron on a raised electric stove top. The bars that heat up are raised so the pan sits on them itself, and it works fine!
I found that using cast iron inside makes it hard to cook crispy without the smoke alarm going off. Thia problem doesn't happen with thinner metal pans
Edit: it is a direct contact electric stovetop which may be the difference
Did i miss the part where he said what level heat you should be at? Medium? Medium high?
Perry Mason hot enough to talk to you right away. But not so hot that it overcooks the outside
Very hot, your oil should semi be smoking and she ought to sizzle the nanosecond you put her in there.
Red cutting board for raw meat but just cross contaminated the seasoning jars after handling the meat. 🤔
OBSERVE THE LAWS
I couldn't believe he did that.
Pussy
Corona
What a shame Chris doesn't have more videos on this channel.
What was the temperature of the pan?
You might want to tell us what type of oil you’re brushing to stake with
It also works well to just use a meat thermometer to see whether it’s done but apparently his way works to
fearless with his fingers in the pan
Did you clean your salt and pepper shakers after touching the meat?
Jace Rogers little people always worry little thing
konjo habesha well he just talked about a red board though
Little dirt never hurt
Jase: my thought exactly! Also the panhandle, the spat, and anything off cam that he handled.
Another thing is that is not a "grilled" method. That is pan-fried or perhaps pan broiled(another misnomer, {broiling is heat from above}) The grilled method is heating from below on a grill/grid, no direct contact w/ heat source. Think BBQ Grill.
A "Bar and grill" joint, probably doesn't have a grill. They have a griddle/flat-top.
There are different methods of the touch comparison. Because everybody's hand is different. It takes experience to be the guide.
Nonetheless, that looked like perfect medium to me.
How to cook sirloin steak
Did I miss the info on how hot the pan was. What heat to use it on
Just wondering if it is ok to use bare hands to pick up the steak, then handle the salt and pepper mills when seasoning still with bare hands that you have just handled the raw meat with?
Sure it’s ok. Unless you live in a bubble
you just outed yourself that you do little to no cooking.
What is the point of the color of the cutting boards if you still put a white cutting board on the red cutting board where raw meat was a few minutes ago?
I'm gonna order mine well done !
nerd
me too
I like medium well
Thank you for sharing your experience.
Used this method and I got a wonderful rare - medium rare sirloin steak, and from my local butchers! Wonderful smithers
The color of the juices indicates how done your steak is. The redder is rare the clearer is well. You will never fail with this trick. I've cook thousands of steaks at a few different restaurants and never had one sent back.
If you’ve cooked thousands of steaks why are you watching a TH-cam tutorial on how to cook a steak
@@Charles-he6eh cuz I was curious as to how this guy cooks a steak. And I'm not opposed to learning new tricks..... ok? Don't be a dick. Nobody likes a dick.... except maybe you.
What’s up with that wine rack. How do all the different diameter bottles fit so well?
Yep, that's how I cook my steaks. The finger test works every time and resting is essential if you want a moist, tender steak.
Underrated videos just makes the perfect sirloin!!!
Thanks man, every time I cook steak, i come look at this video
They won't respect you for ordering a well-done steak but they'll respect you for using a teflon non-stick shallow grill pan. I've definitely seen those in every kitchen I've worked in. Also, using a spatula to flip a steak. You've got my respect there..
Also, that steak is not medium; that's medium rare at best, and an uneven one at that. Also, nice job not trimming the extra fat off the steak. More respect earned, right there.
Turned out great! I was putting oil in the pan, and I guess it was too much. Brushing it on seemed to be perfect. I maybe should've cooked it longer, but i was impatient and don't mind rarer steak. Overall, a helpful video. 5 stars.
why would you not oil them first then season?
WOW! I have never been able to make a good steak and FINALLY I was successful after watching this video! Thank you SO much!
When I prepare and cook stake I cook it very well done and it still very moist, flavorful and tender not dry at all by preparing and cooking it the way my grandmother used to not to brag but people who like rare, medium, and medium rare stakes likes my my well done stake just as much.
Sarah Shackett That's because they are being nice to you. I dont care what you do to it, how "moist, flavorful and tender" a well done steak is, it's still ruined when a steak is cooked well done. All the natural flavours of the meat is gone.
You may like a well done steak, and there is nothing wrong with that. Many people like their steaks well done. But someone that likes their steaks blue or rare will tell you no matter how good a well-done steaks is prepared and cook doesn't even come close.
@@ChrisJones-xk4db How can it be ruined when it is moist, flavoursome and tender? You‘re contradicting yourself.
*steak wth
No basting the steak with butter?
Wouldn’t you want to brush oil on and then season it?
No butter basting it?
But what if I want to know how to cook a well done steak?
i like my steaks medium -well how long would the steak cook?
Long enough
This looks like a medium well and it definitely taught me some good pointers on how to make a great steak for my family. Why are people so immature and ridiculous in these comments. If you touch the steak it’s your steak he’s going to eat it and it’s his kitchen he can do as he pleases
I pan-fried a serloin steak and the kitchen was filled with smoke! The edges of the serloin were burnt. Do you fry it at a high temperature or a medium to low temperature? It was cooked and I could eat the centre part but not the outer edges!!
That’s not something spongebob would do
@@Marcodamang Spongebob is clueless and clumsy at times!! He likes to eat seafood but occasionally enjoys a serloin steak!!
worth watching for the thumb trick alone never heard of that before.
Howd he get grill marks???
Is that the same as top sirloin? If not, how would it be prepared? Thanks.
No diff between sirloin and top sirloin.
;)
What;s wrong with well cooked sreak?
I also rest when I'm roasting joints 😏
🤣🤣🤣🤣🤣💯
Indeed 🤣
😂😂😂😂😂😂😂😂😂
Straight to the comments after I heard that. Not disappointed.
😩😂😂😂💯
I don't like the dull color of that steak before he starts to cook it. To me it spells old. I could be wrong but I want my steaks looking bright and fresh. I did get some useful info out of this video. Such as how to tell how well the steak is cooked with the hand trick...I never knew. Also, about letting the steak rest before cutting. I always cut too soon and they leak on the plate too much. Now I know. ty Chris Keenan :)
You have to try a smoked ribeye (or any steak) sometime, it is amassing. I smoke it for 30 mins and leave the door cracked open a little so it doesn't get too hot and cook through. After smoking it sear it off in a black iron skillet with some bacon grease until internal temp is 135 degrees.....let it rest for 5-6 minutes and you will love the flavor and it is worth the extra efforts to get the smoke flavor into it.
that is the perfect medium steak, just our type. Great video.
what kind of oil did he use? olive oil?
Probably vegetable oil, olive oil is bad for cooking, it has a low smoke point.
THIS IS ABOUT THE 10TH VID I'VE WATCHED TODAY, ALL OF THEM ARE DIFFERENT, SOME BY A BIG MARGIN DOHHHHHHH
I feel you there’s no consistency between these steak videos and no idea which’s right
Watch the one from pro home cooks
@@peterandarige2298 trial and error dude. Your first cooked steak wont be your best
It's like wummins ...ya gotta try a few ,before the steak ..tastes just right !...me I give my steaks around 4 / 4.5 minutes on high heat on one side...so it gets all crusty and nasty ....then when it cools down ...I trhrow it over ..n just let it sizzle in the meat / sorry heat ........so the other side is PINK AND JUICY !!...so when ya bite into it ...ya get the crusty/ nasty on the bottom dentures ...and then that sweet pink meet cascades down from the top dentures ...and yooz thinkin OooH lordy me .... EAT to the BEAT !
I folliwed the directions and holy smokes, my house was full of smoke!
el1te1984 my kitchen gets the same way ha ha ha!
I've made this mistake many times, & they don't tell you this in the videos , but olive oil has a low smoke point in comparison to other oils, so don't have your pan too hot I like to put my stove top on medium high to heat up, then turn it down to medium leave it for like two minutes then put the steak in... lots of people say this is wrong to do, I say, this way my house isn't filled with smoke
@@stephanshaw6201 better off to pat down the steak with kitchen roll before seasoning , rub the oil on the steak , then season , then cook
@@Aalaozoxxj yeah I actually tried that a little while ago& it works a lot better like that & you get that seer also
Thanks Chris, plain and simple, but a great help .
Thumb test does not work, it is inconsistent. So many variables
My first try was very good 👍🏾 even though I bought the sirloin for $1.09 per pound.
I also added olive oil to the hot pan.
Olive oil smokes and turns carcinogenic at high temperatures, better to use ghee
Damn where u shopping? I would love if steak was that cheap 😂
@@harrybarr8741 at Albertsons; however, this was a year ago 😰
Masterfully explained
Is steak supposed to be tender?
failed to mention to bring the steak to room temps before cooking?
and to dry it before searing to insure it sears evenly
HE'S A JERK
Do you poke any piece of meat like that whenever you get a chance to lay your hand on??
Yeah just like any professional chef does in any kitchen, get over yourself
what kind of red mat is that ? red meat red board ?
Yes
Well done taste the best, with the right seasoning.
Liked and subbed ! Loving this video 💯
Great video Chris
Thanks for teaching me how to do a good steak . Best
Very nice simple and convenient
My steak was still very red, I wanted medium rare. But I don’t think I have the right pan or maybe the one I got was to thick…
I'll try it someday...
*Someday intensifies*
Thank you because of you I made my steak bussin
Use a cast iron pan and baste the steak with butter and herbs
Garlic?
What temperature?
When you put a drop of water on it, it skips once and then sizzles away. That will give a nice sear but not smoke up the kitchen.
I noticed you don’t use anything other than sea salt and Pepper?
He's cooking for himself, not a 5-star hotel restaurant.
Loved the thumb trick. Works a treat!!!!
Uses a red cut board for the raw meat but touches the salt and pepper grinders with his hands after just touching the raw meat. Now you just cross contaminated your hands and the salt and pepper shaker. Good job chef.
i love this guys expressions
VERY informative! Thanks, chef!!
Thank you, great tips.
Yes no washed hands, agree
Steak had a grayish color I noticed this occurs only when I use nonstick pans for steak now I only use stainless steel much better coloring on the meat and more flavor.
Even though I enjoy my steaks Medium, this reminds me of the time I got pissed at a chef for burning my grandfathers steak because he ordered it well done and it was like a black brick. When we complained the chef came out to us, he laughed. About the ordeal. He bent over and got eye level and laughed like a prick in my grandfathers face and he and I had a heated discussion. If I am paying with my hard earned money, a chef should respect every order just the same. 2:55
You asked for well well done and that's how a well done steak looks? What's to get mad at? I think what he wanted was medium well for future reference.
Well done is always a bit charred.
You got what you asked for and complained. If anyone was disrespected, it was the chef. Educate yourself.
The inside of the steak was even crunchy not just the outside as a usual well done steak is. Well done is too dry for my taste anyway. For me it is not so much the fact that the steak was way overcooked it is the arrogance of the chef that made it pissed me off. Granted this wasn't a decent steak place either. I refused to have the waiter take it off the check even though the manager offered. If I couldn't have afforded a it I would not have walked through the door.
^Made it worse and pissed me off*
Thank you so much. Great video
Not a bad video, but why not discuss the toughness or a sirlon and how to tenderize it? I go out in my back yard and pound it for about a minute before I even consider cooking it.
medium well
Flipped it after 1 minute like you said. But I used a panini press to save time and it came out perfectly well-done. Thanks Chef.
My stake came out chewy.... How do I avoid that? I want it really tender.
Also, how hot do you heat your stove before and during cooking?
Buy a ribeye and not sirloin.
ApolloSol depends on how and what type of steak you use, a chuck will be rubber a sirloin is in the middle and a ribeye would be tender and also how you cook it as a rare will be tender med rare will be a little harder and then fully cooked will be the hardest
Great video! Love it! ✨
Cheers Chris. I've got a big fat sirlon on my kitchen table ready to go.
These were perfect! Thanks
Looks great man!
Tysm I'm 13 and I wanna cook for my. Family I can't believe this was 8 years ago ty :3
great instruction... but I am cracking up at all the contamination happening... hand touches raw meat, hand touches salt & pepper shakers.... red board used for raw meat... clean white board put on top of red board (now white board might as well be red board)... hehe... then when cutting the meat, you have the blade angled toward your hand (freaking me out!)... lol... BUT... I do know how to cook a great sirloin tip steak now... and that's all that really matters! Thank you!
you dnt, not from this, XD
Oh my god, shut up pussy
Perfect presentation! Thanks. I enjoyed that.
thank you, amazing tutorial.
I don't know why but sirloin steak is my favorite steak and it's cheap too!
I like it too, top sirloin, tenderised and marinated with whiskey is perfect
Thank you, Chef. Very useful.
Thank you so much
if a customer wants a well done steak, why wouldn't a chef respect them, you should always respect people who spend their hard earned money. Customers are not chefs, they pay for what they want and if you accept their money then you should accept their request and deliver food with respect for their preference.
There is accepting patronage and then respecting the customers palette. Anyone who orders a well done steak might as well have just ordered a well done hamburger because there really isn't much difference in flavor, you killed it.
Ok, I don't like my steak well done, but as bigdap stated. If it is free, let the chef cook it however he/she wants, but if I am paying, he/she WILL cook it however the hell I want it period, end of discussion. I don't understand why us humans insists in imposing our tasted unto others. My father in law likes filet minion well done. To me, not in a million years, but if that's what he likes, and again, if it is not free, then bring him his "hamburger" as you call it :>))
Big dap, your an idiot.
customer is king !
I Q the point was the customer has a right to order rare to well-done steak, not to change “procedures”
Well done ...
Yummmmmmmmm "E" making one right now!!!!! But, I base in garlic butter!! ;)