I've been a chef for 20 years but I still love to watch these kind of "101" videos, to see how different chefs break down the basics of cooking. One of my many joys of cooking over the years, is teaching novice chefs, the basics. Training line-cooks and such. I used to be a music instructor. So, teaching (apparently) is in my blood. This was a beautiful demonstration. Now, I'm really craving some steak!! :D
This chef is awesome, he has a video about pancakes and how to make your own butter milk with sweet milk…. Best pancakes I’ve ever made. Respect for this chef.
I've always wrapped my steak in aluminum foil to rest and have always been disappointed because it seemed like no matter what method (Reverse sear, sear/bake, etc) I used the meat always seemed tough. Thank you Chef Frank for illuminating that my steaks are basically getting steamed with that method! I used a wire rack and I got almost restaurant quality
What I learned. I've seen most of these techniques before but I never knew to let it rest on a rack so it does not steam. I always tented it in foil on a plate. Thanks for the tip and the video!
Anthony Bourdain said in one of his interviews that to get the “restaurant taste” we need to use more butter and salt than we would normally be comfortable with. He went on to say that if you had a full meal in a traditional French restaurant you probably will have eaten almost an entire stick of butter before you leave!
Frank Proto is an amazing chef and his steak looks amazing, that being said I don't understand how he doesn't dry brine his steaks for at least an hour. I'm sure there is a great counter argument but when I do it, my steaks are juicy, tender and delicious. Importantly somehow they're never overly salty either.
This is something I see with a lot of pro chefs is they cook steak this way down to a T. Little pepper, no brining, only flip steak once, etc. There's a lot of tricks that you can do to make a better steak than this, but it seems like chefs like to settle for this B level steak.
The only sauce you need is in the pan already. Serve the steak over rice and dump the steaky garlicy butter on top, then add your herbs to garnish. Perfection.
Resting while important also cools the steak down so by the time it’s served it’s not hot. So if my goal temp is 140 I’ll take it off at 135, let it rest 5 min then back in the pan for about a min to make sure it’s hot. I guess the ideal resting procedure would be using a heat lamp to keep it and hot but who has one of those?😊
Me: Oh, hey! I just bought a steak, and its a NY strip steak! I'll watch this video to learn how to cook it! Frank: Don't use the meat off the shelf in the shrink wrap. Me: * hangs head *
I like rosemary and garlic on mine with salt. I also notice I tend to get the pan way, way too hot. Going to pay super attention to that going forward. Thanks for all the other steak tips (pun) too, Frank!
Salt, crushed coriander seed, garlic powder, onion powder. If you really need pepper after tasting that, grinding it at the table is 100x better than burning it in the pan anyway.
Darn! I just used this method, best I've made. I now understand the salt and searing. The butter and garlic is phenomenal. Even added in the burnt garlic on the steak and its so much after flavor. This is the best. Not the salt and black pepper bland Fuga method taste
I respectfully disagree with seasoning it in this way as salt will draw moisture out of the steak. The key in my opinion is put olive oil on both sides of the steak followed then by seasoning and it won’t draw the moisture out or burn if heat is too high.
@@cyclone0181 Except he dry brines it, which does, according to my side-by-side tests, makes a HUGE difference, it's pretty well established that the dry brine is the way to go these days.
Love this, thank you, explains the science behind everything. Only thing I add for me is more pepper in the seasoning, this helps with giving a little pinch of spice in the crust which i like (personal preference).
Yum. Yes dry brine works wonders....but for general population, prob not gonna go that route, get steak, cook steak, eat steak...lol. 24 hr brine for quality 1.5-2" steak for me.
I always has this question. If you look at the amount of salt on the steak during preparation compare to the time when Frank is putting it in the among on the surface is drastically different. Do you have to brush the salt away? I always lightly salt my steak, if I salt the amount Frank salted it, the steak will make my hair stand... pretty inedible.
Well done. While it came out a perfect medium rare, would have been nice if you had aimed for medium rare to begin (130~140), instead of a goal for medium at 145 degrees... Do most people aim for medium? I would hope that as a chef, you can appreciate the texture of medium rare > medium and suggest this...
I've tried table salt to season steak before since it was what I had available. I'm addicted to salty food so it was fine for me (the steak based in salted butter). But for the rest of my friends who ate the steak, I only heard complaints about the saltiness lol.
Question: If you salt your steak and let it rest, doesn't the salt penetrate into the inside part of the meat by osmosis? Frank said it stays on the outside.
Browning doesn’t occur until almost 300 degrees. Butter “boils” at about the same as water does it not? (Even with the oils in it) How would that basting aid in browning?
Sir I hope i get noticed. If I am cooking with like more than one steak, what do you recommend to do with the butter and garlic you already added in the pan?
That is not a slicing knive. Thats Santoku knive which is a three purpose knives. And yes those gruves in blade of the knive are for not any food sticking to it, but this is mainly for when you shop denser foods like vegetables (Potatios, Carrots...) these will stick do to the moisture and texture. Cooked steak will never really stick to it. I think this info might me a little missleading. But great seare on the steak. Way to go
I've been a chef for 20 years but I still love to watch these kind of "101" videos, to see how different chefs break down the basics of cooking. One of my many joys of cooking over the years, is teaching novice chefs, the basics. Training line-cooks and such. I used to be a music instructor. So, teaching (apparently) is in my blood. This was a beautiful demonstration. Now, I'm really craving some steak!! :D
Your okay with him butchering the bast? A 20 year chef...
He’s more like a cremationist than a chef, why do American’s overcook, is it the poor standard of raw materials ?
A lightly snow covered field…. I am so glad I found your channel! Great tips and lessons. Thank you chef!
@@WoahNelly88What’s a bast?
No one cares how long you’ve been something
Epicurious is literally giving us expensive Culinary courses for free TH-cam. Thanks, Epicurious and Frank Proto!
Not free. You're paying with your time. Time is money and valuable, you can eat money but never earn time.
@@alonzomartii🤓
It's marketing as well, of course.
This chef is awesome, he has a video about pancakes and how to make your own butter milk with sweet milk…. Best pancakes I’ve ever made. Respect for this chef.
I've always wrapped my steak in aluminum foil to rest and have always been disappointed because it seemed like no matter what method (Reverse sear, sear/bake, etc) I used the meat always seemed tough. Thank you Chef Frank for illuminating that my steaks are basically getting steamed with that method! I used a wire rack and I got almost restaurant quality
👍👍👍
Never use foil unless you’re finishing at a lower temp. Resting usually takes it past temp and foil just exaggerates it
What I learned. I've seen most of these techniques before but I never knew to let it rest on a rack so it does not steam. I always tented it in foil on a plate. Thanks for the tip and the video!
Anybody else house turn into a smoker when cooking steak?
turn the heat down a bit! (I do 7/9 for steaks)
I can hear my smoke alarm beeping already lol
Ipen the window and put that oven hood on blast lol
Nothing is burning but yea I need the exhaust and a big window fan facing outward to pull the smoke out
No
says at 07:23 "without further ado, let's slice our steak" followed by a bit of further ado.
haha
😂
technically every use of the phrase is kinda paradoxical
Lmfaooooooo
I'm always amazed at how much salt chef's put on everything...
I'm not doubting Chef here, but it's a lot more than I usually use!!
That’s why people should be really sparing when adding salt to stuff. It’s likely got more than enough salt already.
They also use bigger salt crystals so it's actually an equal amount or less than what you'd normally put on it
Anthony Bourdain said in one of his interviews that to get the “restaurant taste” we need to use more butter and salt than we would normally be comfortable with. He went on to say that if you had a full meal in a traditional French restaurant you probably will have eaten almost an entire stick of butter before you leave!
well, salt brings out the flavor and you'll want to use more to bring more life into what you are eating
I wonder if they dump an entire cup of salt on everything so that you can see it on the video
I have been following your recipe for the past week. ITS BEEN PERFECTO. TYSM .
FRANKKKKKKK I've been waiting for this one thank you dude you leveled my cooking up for so many years now. Thank you my guy 😊
Epicurious, the channel that Frank built.
Thank you mr Proto, I enjoy your clips very much.
Great tips! My current method is pretty similar to this but I'll definitely incorporate the wire rack when letting the steak rest going forward.
I like a pepper medley, adds more than just black pepper alone. And instead of vegetable oil, I use wagyu tallow.
McCormick pepper medley?
Anyone that uses vegetable oil is a rookie. If you can’t get wagyu tallow, use avocado oil.
You had me at butter and garlic! Frank's Instructional videos never disappoint!
Prefaced by "I spent the money on the meat, I wanna taste the steak."
I am saving this video. Thank you so much for the steak education!
This so truly the best cooking channel and people
I fixed a filet mignon tonight like you showed us. YUMMY the best !! Thanks
Frank Proto is an amazing chef and his steak looks amazing, that being said I don't understand how he doesn't dry brine his steaks for at least an hour. I'm sure there is a great counter argument but when I do it, my steaks are juicy, tender and delicious. Importantly somehow they're never overly salty either.
This is something I see with a lot of pro chefs is they cook steak this way down to a T. Little pepper, no brining, only flip steak once, etc. There's a lot of tricks that you can do to make a better steak than this, but it seems like chefs like to settle for this B level steak.
He explained in the video why he doesn't dry brine
The only sauce you need is in the pan already. Serve the steak over rice and dump the steaky garlicy butter on top, then add your herbs to garnish. Perfection.
Thanks for the tips about cutting boards and knives on juice flow
Resting while important also cools the steak down so by the time it’s served it’s not hot. So if my goal temp is 140 I’ll take it off at 135, let it rest 5 min then back in the pan for about a min to make sure it’s hot. I guess the ideal resting procedure would be using a heat lamp to keep it and hot but who has one of those?😊
Ive learned alot in his videos that i never knew. Marinating steak that i will panfry tomorrow.....
The minute he said “Frank style” I knew butter was involved! 😋 ❤😂
And Salt.
@@BabyMakR sooooooo much salt
I gotta try the butter thing, thanks!
love your explanations and simple ingredients
That looked perfect! Thx😋
Me: Oh, hey! I just bought a steak, and its a NY strip steak! I'll watch this video to learn how to cook it!
Frank: Don't use the meat off the shelf in the shrink wrap.
Me: * hangs head *
I like rosemary and garlic on mine with salt. I also notice I tend to get the pan way, way too hot. Going to pay super attention to that going forward. Thanks for all the other steak tips (pun) too, Frank!
Rosemary on steak taste like perfumed soap. Applebee's did that to my steak once, I couldn't eat it.
Thank you..
Salt, pepper and hot pan. Thats it.
Salt, crushed coriander seed, garlic powder, onion powder. If you really need pepper after tasting that, grinding it at the table is 100x better than burning it in the pan anyway.
@@blairhoughton7918 Are you making Biltong?
@@BabyMakR If that's biltong, and it comes in 300-500 gram pieces, then yes.
I love Biltong! 🇿🇦
Garlic, butter, and thyme to baste. That’s it
Thank you very much
Darn! I just used this method, best I've made. I now understand the salt and searing. The butter and garlic is phenomenal. Even added in the burnt garlic on the steak and its so much after flavor. This is the best. Not the salt and black pepper bland Fuga method taste
Well done Lee! I enjoyed your 10 tips!
Great recipe
dump a bunch of cream in with the butter after the steak has finished along with loads of pepper and youve got yourself a cheats peppercorn sauce
Frank, please upload more videos on Proto cooks
Excellent presentation!
I respectfully disagree with seasoning it in this way as salt will draw moisture out of the steak. The key in my opinion is put olive oil on both sides of the steak followed then by seasoning and it won’t draw the moisture out or burn if heat is too high.
that crust bro... damn...i wish i had that steak ;-;
Frank is still here baby
It's stress free to sous vide to get the perfect internal temperature and can quickly brown for maillard to finish
Ok, now i'm waiting for Guga review that video. I think that he will like it.
Do his method, then a Guga method, then do a blind taste test with friends.
@@cylaisawesomegugas method is the same. He likes to charcoal cook it in the grill but when he does it inside it’s the same
@GugaFoods would you care to have a look?
@@cyclone0181 Except he dry brines it, which does, according to my side-by-side tests, makes a HUGE difference, it's pretty well established that the dry brine is the way to go these days.
@@thatonecommunist yeah but if your cooking for the day and didn’t pre plan your not going to dry brine it for a hr. It barely does anything
Love this, thank you, explains the science behind everything. Only thing I add for me is more pepper in the seasoning, this helps with giving a little pinch of spice in the crust which i like (personal preference).
ABOUT TIME! I was looking for this 2 weeks ago but it wasn’t made yet :(
I think there might be one more video online showing you how to cook steak but im no steak scientist so I may be wrong
Yum. Yes dry brine works wonders....but for general population, prob not gonna go that route, get steak, cook steak, eat steak...lol. 24 hr brine for quality 1.5-2" steak for me.
I always has this question. If you look at the amount of salt on the steak during preparation compare to the time when Frank is putting it in the among on the surface is drastically different. Do you have to brush the salt away?
I always lightly salt my steak, if I salt the amount Frank salted it, the steak will make my hair stand... pretty inedible.
Well done. While it came out a perfect medium rare, would have been nice if you had aimed for medium rare to begin (130~140), instead of a goal for medium at 145 degrees... Do most people aim for medium? I would hope that as a chef, you can appreciate the texture of medium rare > medium and suggest this...
That's purely subjective. Some people like bloody steak, some don't.
I am making the best steak I will ever make tonight. It is homade-quality, which is even better than restaurant quality.
How’d it end up?
If anyone is wondering he meant by table salt being too salty it’s that too much salt gets on the steak with smaller grind
Why is that a problem? So table salt are finer in grind and stick to the meat more, wouldn't you use less salt in that case?
What if you want the steak to be a little more medium than how it turned out here? Turn down the heat or cook longer on each side?
If it's not done enough, you can microwave it. ✌️
Thank you!
OMG, im hungry now.
How long should you leave it while it seasons with salt and pepper? Thanks!
I've tried table salt to season steak before since it was what I had available. I'm addicted to salty food so it was fine for me (the steak based in salted butter). But for the rest of my friends who ate the steak, I only heard complaints about the saltiness lol.
They regularly have this size steak (prime grade) at Costco.
looks great. add a few nicely grilled shrimps and you're golden 😎
Can you reverse sear one as well? I like reverse searing for the ease of execution.
What type of oil do you recommend? I know you said vegetable oil but anything specific?
Iam a vegetarian. But if if Frank cook something, i will watch it
table sat is ok…. as long as you know how much you should use
Yummy but I’ll skip the veggie oil and substitute it with tallow or ghee 😋
Superb thanks Frank. What effect does such a large quantity of salt have? Why so much?
The cameraman! "Look at that beautiful steak!" And the entire frame is just the back of chefs hand.
Totally agree taste the meat not the rub
For me its too cooked but still pretty cool steak, Frank
I agree. I like a red, cool center.
That'a a medium steak at best, looks almost a medium-well to my eyes
@@udcnationI agree medium well
Just the best...!
That looks delicious Frank!
Great video! My only gripe is you patted down the streak with a paper towel AFTER you seasoned it.
How do you recommend doing this for 4 steaks at once?
I thought you said on the beginning medium heat , but after adding butter you said again lower to medium, so what is it?
@ProtoCookswithChefFrank
Always the best ❤😂
SS VS CAST Iron, the diff is how hot you heat the pan but what's the diff between the heat for which pan?
can you do one of the affordable cheap steaks?
I was generous with the salt. Steak was cooked well except a bit too salty.
Oh my goodness!!!! Yum!!!
using thyme instead of rosemary is wild stuff
Question: If you salt your steak and let it rest, doesn't the salt penetrate into the inside part of the meat by osmosis? Frank said it stays on the outside.
It does. There are several inaccuracies in the video and this is one of them.
Just take a cooked steak - then dunk it in a bowl of: Melted butter, Rosemary, Salt & Pepper. Then plate it 😊💥
Can I use bacon grease for the oil?
im sure You CAN but bacon grease has a smoke point of like 325 which is low. Avacado oil is up at like 520. So keep that in mind if you try it.
Excellent!
Frank 🎉
What do you do for 4 steaks?
You don't. Only cook one.
How would you cook a kosher steak, without any butter or dairy products?
Great video
every time i do the basting, i end up with burnt garlic. will this heavily impact the flavour?
You should get rid of the moisture BEFORE seasoning. When you patted it with a paper towel you removed a lot of seasoning.
yes..but adding the salt to it draws moisture out.
Frank - can you give me a recipe for a steak sauce to complement this steak
Browning doesn’t occur until almost 300 degrees.
Butter “boils” at about the same as water does it not? (Even with the oils in it)
How would that basting aid in browning?
Why use vegetable oil when you can you avocado oil? Why would one be preferred over the other?
If I don’t have a thermometer, how should I know when to take it out for a medium rare?
Practice.
Thermometers are 5-10$
I had a salad for dinner....guess what I'm craving now?
Processed salad?
Sir I hope i get noticed. If I am cooking with like more than one steak, what do you recommend to do with the butter and garlic you already added in the pan?
How should you wash it?
That is not a slicing knive. Thats Santoku knive which is a three purpose knives. And yes those gruves in blade of the knive are for not any food sticking to it, but this is mainly for when you shop denser foods like vegetables (Potatios, Carrots...) these will stick do to the moisture and texture. Cooked steak will never really stick to it. I think this info might me a little missleading. But great seare on the steak. Way to go
Now I'm hungry
Great steak chef!
Looks amazing..I will do it tonight..thank you🎉Happy 2025 to you🍀☀️
Could you do this with a flank steak? Need to cook enough for my family and would rather not do this four times.
Guga is looking at you, Frank 👀