I've always salted my steaks for around an hour or so but I never thought about going a day or two and I tried it. It makes the crust AMAZING! This is how you get a great crust just like he said. Mine were salted and in the fridge for roughly, thirty hours. I will always be doing this from now on! Worked in the broiler as well as the frying pan. Both steaks had amazing crusts and they both had just the right amount of salt flavor.
@@ChefJeanPierre thank you Chef! I've been doing steaks wrong all these years lol. They were still pretty good but this method gives them that extra something they've been missing all these years. You'll have to forgive one thing though... I was out of shallots so I used onyo instead lol. Next time I'll go with the shallots, I promise!
@@EbonyPope To atone, I bought some shallots yesterday so the next time I do steak I'll be able to follow the method 100% as instructed. I usually use rosemary and garlic but thyme worked well so the shallots should make it even better.
I watched this video long time ago. Since then I salt my steaks as soon as I decide what to cook that day or next day. Thank you Chef Jean Pierre! Another lesson learned! Keep the good work!
After years of cooking and years of watching cooking channels how have I only just come across this guy ? What a brilliant man, superb simple no nonsense explanation with great natural humour. Chef Jean-Pierre I could watch your videos for hours, thank you x
Nice! I'm kind of new to cooking steak. My wife enjoys them, but I want to get better. I just came across Chef Jean-pierre today. Must say, I really like the guy and his skills.
@@tmob_leeroy550 I'm glad you found him!! He's SO FAMOUS! He's from France and opened his first restaurant in the US in the 70's! He now owns/operates/opened like over 100 restaurants. He's won the Julia Child Award and the James Beard award. I don't have all the details but I'm sure you can find it on Google. What I surprised me was that he's on TH-cam. He must be close to retiring and wants to pass on his >50 years of wisdom. I wish I had a chance to eat in one of his best restaurants, but I probably couldn't afford it!!!
My stepdad has always been the steak grill master. Since he had some health problems a few years ago, he just cannot handle grilling in the heat any longer. So, steak has been one of those things we’ve just had to live without or order from a nearby steak place (but we eat-in and so it’s never good). I used to cook steaks like this - but I always ate the thinner steaks so the whole process could be done in the pan. However, filet MIGNON is the steak of choice for my mom, thanks to this video I think I can master cooking them steak! Gonna try it this week!
@@thealien_ali3382 wow. What. Judgement to put on a person. As I am the ONLY child who actively takes care of my parents and NONE of my siblings came during the one week I was in the HOSPITAL with my own health issues…. Not worried over whether I’m a good enough daughter. Genuinely FY.
@@Sassyglbeauty YOU SAID AND I QUOTE: "Due to his health he couldn't handle the heat so steak was of the menu" AGAIN IF YOU WERE A GOOD DAUGHTER YOU COULD HAVE MADE HIM STEAK AND NOT REMOVE IT OF THE MENU HOW DIFFICULT WOULD IT HAVE BEEN TO MAKE A ILL MAN A STEAK OR EVEN EASIER BUY HIM A COOKED ONE FROM A TAKE OUT. SO NO FY
This video is important for anyone that really wants to learn how to cook the perfect steak, you’ll learn… #1 Don’t waste your time taking the steak out 20 minutes before cooking it. It accomplishes NOTHING. #2 Do not wait the last minute to salt your steak. Add salt AT LEAST 45 minutes before cooking it! (one or two days is even better!) #3 Get yourself a good instant read thermometer, pushing your thumb in the palm of your hand DOES NOT WORK! #4 Searing the steak DOES NOT seal in the juices. (its only purpose is to create a delicious crust) #5 Be sure to let it rest at least 10 minutes after cooking it, before cutting into it.
Best cooking channel on TH-cam. Not only does he teach us the hows, in a very entertaining and humorous way, but more importantly also the whys. Thank you chef 😊
I love the part where he left the burner on. Next time Chef Jean Pierre, you should act like you burnt yourself and make a slapstick comedy routine about that, then yell at the steak or something, and blame it for your clumsiness. That would be pretty funny.
For the first time ever, I salted a ribeye and let it age 3 DAYS in the fridge. I threw it on a 500 degree grill for 4 minutes per side (changing the grill angle every two minutes) and let it rest for 5 minutes... It was the BEST steak I've ever had in my life (and I'm 60!) The crust was amazing, the inside was tender and medium rare, and all it needed was the salt and pepper it was prepared with. I encourage everyone to try this! Thank you chef!
What I love about chef Jean Pierre is the amount of effort he puts explaining why he does something and proves it by example. This man is a culinary treasure, and it is a complete privilege to learn from such a true, highly experienced chef.
Exactly. Simply telling you "what" is being done still leaves you mostly in the dark about the process. Clearly explaining "why" he's doing it though, that's education that sticks with you and truly leaves you with lasting knowledge about the topic.
Quite possibly the most logical and sensible professional chef alive. Chef Pierre takes the sometimes well accepted myths and bad information - and often insulting opinions - mouthed by many of the so-called "celebrity chefs" (we know who they are) and he throws it all out the window. He then sits us down and shows us how it's done. Love this channel! 😎👍
This is the only cooking channel I watch, because it teaches us what and why. I'm a pilot and help train pilots in the simulator, what and why is so important for understanding the process. Chief Jean you are magnificent and many thanks for your enthusiasm towards something that a lot of people don't know how to cook. I am one of those people. Blessings always 🙏
I followed this recipe precisely, and served it with Caesar Salad, fingerling potatoes with gruyere and parsley, and topped the steak with a pat of compound butter I made with lemon zest and fresh herbs. Without a doubt, the best steak I've ever made! Thanks, Chef!
I don't usually comment on TH-cam videos, but I've come back to this video today to tell you that for the last 6 months or so since watching this, this is the only way I will cook a sirloin steak. Absolutely delicious. The steaks I cook at home now are better than anything I've been served when going out for a meal. Thanks for the tutorial
"If your head was not attached so good you'd be losing it. " Your videos are fantastic. You always bring us joy and knowledge. I am blessed and happy to be your friend. God bless you chef.
@@ChefJeanPierre I do Chef. I have had one since I was 18 and realized I could grow it. Its a large mustache... I had a buddy give me the moniker "stache" and his group of friends called me "stache" and that the genesis of the name. =}D
Haha! I've been saying that to two of my kids for years! The oldest is very organized, but the other two? Mama-Mia! They'd be stumbling around like headless zombies! 😂 (They're all great kids, kind and respectful and great sense of humor! 😉🥰)
I prepared this recipe for steak. No, the Avacado oil left no taste. Chef, it was the best set of steaks I have ever eaten. The taste was like heaven. The dry brine method did exactly as you taught. Waited 10 minutes as you taught. I thought I made a good steak. Your recipe taught me, and I made a better steak dinner with Asparagus, butter, and a pinch of salt. (And, of course, butter). Thank You, Chef JP, for the technical lessons too about the crust and keeping the juices inside. I never did that before. Your thermometer IR machine arrived. Works great! French toast and omelet for breakfast. The children in the neighborhood 1 hour before their time to get on the bus. I feed them all if I know how many and pre-prepare to be ready. They love your food. About 10 children will come at 800AM.
You’re a good man Stephen, and I’m glad that you found Chef JP and upped your food game as a result, as I have. Good on ya mate, as we say where I’m from
My compliments to Chef Jean Pierre! I purchased a couple inexpensive chuck steaks ($ 9 for both) and followed his instructions. This may have been the absolute best steak I’ve ever made. Everyone complimented me on how great it tasted. I used 2 skillets, avocado oil, the added pepper, butter, onions, and garlic at the end and let it rest for 15 minutes. Sides were baked potato and green beans. Merci, my friend!
honestly I have say if you don't fall in love with chef jean Pierre in the first 5 min of the video there's something wrong with you. I have to say chef its very rare to see a man with a heart of gold I wish you good health and wellness chef😘❤
I did this last night and it was, indeed, the perfect steak. Creamed peas along side. So freaking delicious. The crust was ridiculous. Jean Pierre is the man!
I've always loved and enjoyed Mr. Chef Jean Pierre's instructional cooking videos and his amazing energy to teach his viewers how to make fabulous culinary masterpieces. My world is a much better place because of him teaching me a little bit of humor and how to cook food that doesn't taste like gas station food . Thanks to Mr Chef Jean Pierre. I sorely miss you. You are amazing!
Okay! So I had a couple of Strip Loin Steaks in the freezer that I wanted to use on Saturday night. So I took them out on Thursday and let them thaw in the fridge. Then on Friday, I salted them lightly with just enough Kosher Salt as you directed and placed them on a pan with a rack and returned them to the fridge. On Saturday, about 10 minutes before I was going to cook them, I placed them on the counter, set up the butter, my fresh thyme and garlic from my garden, and got my pan and oil up to 400 degrees (by my Infrared thermometer - from your teaching - Essential Kitchen Tools). In went the steaks and following your instructions, step by step, I turned out two of the BEST Medium Rare Strip Loin Steaks that my wife and I had ever tasted (and those are her words). At this point, I will admit that I once followed that method of taking the steaks out, not 10 minutes, but half an hour before cooking and salted them immediately before putting them into the pan (before Chef JP). Well now I have been thoroughly rebuked and I will always do my steaks according to the Gospel Of Jean-Pierre! Thank You so much for doing this video!! I guess you CAN teach an OLD DOG(me) new tricks! Here endeth the lesson. GOOD JOB!
Also struggle greatly with depression and couldn't possibly agree more with this comment. This is the video I discovered Chef Jean-Pierre and have come back to it many times. More then the great information and teaching I just love the personality. Great work!
I cooked this last night for my daughter and I with mashed potatoes and broccoli. Did as you instructed salted the steaks 24 hrs on a rack uncovered in the refrigerator. They came out medium done but Perfect, tender and favorable my daughter loved them so that was the real test for me Chef! Thanks again for a simple and easy recipe ☺️
I've been grilling steaks for ages, but this video is a game-changer! As they say the biggest room in a house is room for improvement and my steaks are about to go from 'yum' to 'wow'! Big shoutout to the chef - you're a steak oracle!
If you’ve ever wondered what class was like at The Culinary Institute of American, this is it. Except with less humor, a lot more pressure, thicker accents, and the utterly subjective grade you’ll get at the end of the semester. This was AWESOME. LOVE Chef Jean- Pierre!
In my 70's and even wrote my own cookbook in Alaska and I am learning so many tricks, tips, recipes, do's and don'ts, but most of all you have taught me to say " Get Out Of My Kitchen ". I am totally addicted to your channel and find your methods of cooking, baking, use of condiments refreshing and inspiring. I make my own butter and herb bread so bring on the butter !!!!! Thank you Chef !
That’s very Nice And also impressive.. I have to say you seem really Fascinating yourself Karen. You must be a very good chef too. It really is good to be friends with the chefs, I mean who doesn’t appreciate good food lol 😂
I've been watching all of the mainstream TH-cam chefs for YEARS and just discovered chef Jean Pierre last month and I swear I've learned more from him in a more simplistic and less complicated way than any other chef I've been watching
There is loads of mental illness out there these days. Some people don''t have a clue how much they are being mislead. They just listened to the wrong source and completely ignored the decades of trial and error so they can say, "Look at me first. It is all about me! Me! I'm a selfish and misleading prick." Unfortunately it seems to affect people. Jean is here. Cherish the time and absorb the free knowlege. Please I dont want my son to be the only one with a fully functioning brain and to have a basic understanding that most willnot have. Ignorance breeds slavery. Strive to learn new things until the day you die. That is the simple formula. Thanks Jean!
I've watched many videos from so-called experts / chefs on TH-cam who salt the steak just before cooking on the grill, fry pan, etc. All of them say to make sure the steak is dry before cooking and then proceed to draw moisture out just before cooking. Mind boggling how much misinformation is out there! Thanks for underscoring what I've known for years. You're the best!
Over 2.1 million views in only five months. A testament to how great of a teacher you are. Thank you for sharing your wisdom. You are one helluva communicator.
I miss how the food network used to teach how to cook amazing food simply, I am so happy to find this channel. Thank you for teaching us incredible recopies Chef. You are such an incredible and entertaining teacher and you make it so easy.
It still does? Ina Garten is the core example. Pinoeer Woman, Kadrea Brown, Rachel Rae, Giada De Laurentiis, and The Kitchen are just some of what's still available. Those are straight forward "how-to-cook" shows. If you feel ambitious or just eager, combine it with Chopped, Worst Cooks in America, Beat Bobby Flay, etc. All on the "Food Network". I think you're just nostalgic for something specific despite the things you want being readily available.
@@Sklanskers Those shows are more like food porn then this TH-cam Channel, which provides clear and easily understood step-by-step instructions, with explanations for the "why" of what you're doing. Perhaps this form wouldn't work as well on a TV network though, which is why he's never done it like this until now - that or network executives BELIEVE it wouldn't do as well!
@@Sklanskers I think he may be thinking of the old Sara Moulton live show on the Food Network. It didn't go off the air due to poor ratings, but due to Moulton not wanting to do it anymore. That was an entertaining and spontaneous show.
Obviously Chef Jean Pierre is amazing, but what makes me watch is the smile he puts on my face every time throughout his videos. Chef! Thank you!!! God bless you!
Watched this video last night. Bought some ribeyes, shallots, thyme, and garlic today and cooked the steak exactly how Chef Jean-Pierre taught in this video. It was absolutely perfect! I may never go out for a steak dinner again.
For real. It’s way easier than people think, and after doing it a couple times it becomes like second nature to make your steak as good as any 5 star restaurant would.
One of the best chefs I saw and listened to. Reasons why. Not arrogant and over complicated. Accepts any way we like our steaks done. Key is moisture and keep flavor. Challenges the various myths which I followed but perhaps didn't have to and most important of all, educational meaning he is one of the few great chefs that literally explain more in depth the reason and logic behind why he does what he does. Not only does this help us retain this in our memory by understanding rather than just memorizing the recipe but open doors to be creative using the same principles. Listener friendly and his method is more practical, not taking away anything from all the other great chefs, but create a more comfortable atmosphere in my opinion being a novice cook. Chef Jean Pierre 's methodology is embracing and priceless thanks and keep it up please.
I like that Chef Jean-Pierre reinforced what I already knew. Some years ago, I put a probe thermometer in a steak and waited for over an hour for the center to move up a mere 2 degrees.
A great thing about Chef JP's videos and methods of teaching is that it explains *why* you are doing or using something. The first complex dish I've made in my life was beef Stroganov with my own beef stock after watching Chef's videos (up until then the most complex dish I made on the regular was pasta with canned/jarred salsa with additions to the salsa). I have all the steps and ingredients in my memory not because I remembered a list but because I understand why I make those steps and why I use these ingredients. Also knowing why makes me confident in figuring out solutions if I don't have access to an ingredient (eg. I don't have access to thyme but understanding why thyme is used helps me to decide if I should replace it with something or just not bother with finding a replacement). One think I would like to see from Chef JP is videos that give an overview over groups of ingredients or specific ingredients. Eg. meat or specific meat like beef; what are the parts of the animal that are used in cooking, what parts of the animal are used for what type of dishes, how does the age of the animal impact meat parts etc. I've learned a lot about onion preparation from watching all the videos but I would be interested in videos that specifically focus on the ingredient and it's "whys" that are not specifically tied to a dish. I would like to thank Chef Jean-Pierre for sharing his knowledge to us all.
@@daphnepearce9411 Yes I did and yes it took a lot of time especially since I made my own beef stock. It was worth the time both for the great meal and for gaining confidence in making complex meals
I can't stress enough how often I butchered the perfect steak applying all that useless nonsense on the internet. Thank You for this Lesson Chef. A true way that make even the cheapest cut a masterpiece... Brilliant 👏
I FINALLY enjoy cooking after having been married over 40 years and raising 6 kids and being the primary cook 😂 Since trying cooking YOUR way my meals are well thought through, FUN to do, and delicious EVERY TIME! Thank you chef Jean (my recently retired husband is so grateful for the fantastic new recipes also) 😊❤ YOU ARE A GEM AND A HOOT TO BOOT!
Chef Jean-Pierre deserves so much more attention. Honestly, he should have a Netflix show or Food Network show. He's got a great personality and seems like he actually cares and is passionate about teaching people. He's not overly pretentious or snobby like some chefs. I love his videos on TH-cam and feel like he deserves widespread recognition as a chef and teacher.
Finding Chef JP on YT was like finding the holy grail of cooking!! Going back thru all his videos is a complete joy and have expanded my culinary skills x100!!
Absolutely agree! So much more convincing than Jamie O & none of the crass vulgarity of Gordon R. Chef Jean-Pierre shows you can be hugely captivating without mindless sensationalism..
As I sit here watching you enjoy your steak there is a huge smile on my face and I swear that I can taste that steak! Thanks Chef for another recipe so simple that 'even a child could do it.'
I used these techniques to cook Christmas eve steaks tonight, and the result was delicious. I served it with caramelized onion and oyster mushrooms, garlic mashed potatoes, and butternut squash with fig sauce. Sooo good :) I got lots of compliments on the steaks! Thanks for your help with this.
@@davidh.-realestatebroker1515 I didn't use an oven. I used a cast iron pan and the heat, techniques and ingredients he described, except no oven. It turned out very well, and I was able to cook each steak to the requested level of doneness using his time guidelines.
I'm so glad you made this video! This is almost exactly how I've been making my steaks for years and I love it - but my brother who used to work in a staekhouse always criticizes me and tells me I ruin my steaks because I'm not cooking them under the broiler. Funny, my steaks are juicy and delicious and his are dry and flavorless. My favorite variation is to take the ice cold steak out of the fridge after dry brining and put it into my smoker at 145-150F and smoke it until it reaches about 80F internal, then take it out and finish it in my 400F cast iron pan. Delicious!!!
@@ChefJeanPierre If a man does not work then he will die. Keep up the good work dear Jean-Pierre. You are a gift from Jesus Christ to help me to get better at cooking. No seriously.
This channel is slowly weaning me off my dependence on measured and thorough recipes to do any sort of actual cooking and I can’t express enough how much I appreciate it! (my wife does too. Lol) Still consider myself a through-and-through novice in the kitchen so far (still set off the smoke alarm sometimes) but I am becoming less cautious and more adventurous by the day! Thanks, Chef!
I really get a lot out of your videos, Chef Jean-Pierre. They are exactly at the sweet spot, not too complicated, not oversimplified. I had bought a thermometer to cook steaks a point and wondered about the core temperature only rising by a couple of degrees when leaving the meat outside for an hour. I'm glad I finally heard a professional voice what I had been wondering about myself. By the way: I firmly believe that you making us better cooks helps save more relationships than any marriage councelor ever could, so thank you for that, too :-)
I've been away from my family for a long time. I watch videos for cooking because I will be entertaining my family soon and this is the best video I have watched in weeks.
Thank you Jean Pierre! I told my friends when they come over for dinner how important it is to add salt to the steak 24hrs prior cooking it, they didn't believe that makes a difference. I have this video to show them now. I have learned with chef Jean-Pierre in a old video, you don't move your steak too much while in the pan and it's really true. The thermometer will help you control the temperature without having to cut a piece or to move it too much. When you let it cook like that, the brown color is better and the oven makes it release the protein (juice) from the top and the bottom that are crispy, but the juice in the middle where it's pink is still there until it lays on your plate and cut it. We never get bored watching your videos. They are instructive and funny. Bon appetit!
Clearly he's been trained by Louis de Funès. Having spent my holiday week on learning how to -burn- cook steaks - they are so hard to find in Germany! - I appreciate the lessons of this here chef very much. No chances for Tricatel! Next holiday toolbox: Fleur de sel - cooking sheet with rack - cast iron pan - bottle of avocado oil - map with shops selling steaks, shallots, thyme... list of friends to phone to come by...
I know you always make reference to some complaining your videos are too long, but I truly appreciate how informative they are. You can tell you truly have a passion for cooking and teaching. I’ve learned a lot from your videos and I enjoy every minute.
Totally agree. Some videos, 15+ minutes is too long as the content is not informative and there is no passion. For Chef, this is too short! It is such a pleasure to watch a magician at his craft and also LEARN from it. I love it so much
So tonight, just a bit ago, my husband and I used this recipe exactly on a 2+” thick prime grade New York strip. Weighed about 1.5 lbs. Salted and sat on a rack over a smaller baking sheet for 30 hours chilling. I kept peeking at it, in 15 minutes the exterior was lit with big fat liquid spots, like tears, the kosher salt still showing in spots. Then it slowly began disappearing back into the meat dry aging but just for a day plus. We cooked it exactly as stated and it was hands down THE BEST STEAK - and I’m not a NY strip fan, but hubs is. He’d thought it might be too rich, the final application of garlicky herb butter basted at the end, and then we waited another 10 minutes and dove in. “Perfection”, said the steak connoisseur, preferring well aged but not to a handy state beef. It was so tender and perfectly cooked. It really is the only way to cook a steak! Chef? You’ve taught me so much, and on my own time. I can’t thank you enough! We are foodies. Love GOOD food. Your skills, innate talents and expertise are all so well displayed here; you do things I wouldn’t have thought of doing - and you explain WHY at each step, making for a lot of thought processing for you while you’re cooking!, but SO valuable to your viewers. And every recipe I’ve tried really is outstanding. 😊❤️😊❤️😊 we love you, Chef Jean-Pierre. I’m off to relax and savor that meal. 😀
I followed your advice on salting steaks sooner rather than later, as well as not using too much salt...and the results were AMAZING. My steaks were at least as good as anything I've had in most restaurants. I can't thank you enough for making these videos, Chef! YOU DA MAN! Thank you again!
I used Mediterranean sea salt large grain. I put to much. Used clarified Ghee butter, no problems there. Used a 80 year old thick/heavy cast iron skillet. Finished off in oven at 350 degrees. Cooked 1 1/2” thick prime Filet from the “Fresh _____T”. Sautéed mushrooms, onions and fresh sliced garlic in Ghee butter in a separate skillet. Next time a light sprinkle of salt. Just because I have been to the Mediterranean sea salt farm off the the coast of Nice, France and started working as a grill cook when I was 18 (1966)and cooked in Chicago, London and New Orleans. Retired in 2013. There will always be things that happen in the kitchen. But for me is when the ovens fail. It doesn’t matter what you prepared or how good it is. Your done!
First time to watch Chef JeanPierre. I love his accent! I will definitely be preparing my steak 24 hours before I actually cook it. So much learned from this video. Thank you Chef Jean Pierre for sharing your wisdom with us. God BLess you from USA.
Just had the opportunity to cook some filet mignon using this video as a guide. It was my first attempt and they turned out pretty good. I left them in the oven a little too long because I wasn't using the thermometer correctly at first so they were well done but still juicy and tender enough to be cut with a butter knife. The dry brining works wonderfully as they were perfectly seasoned. I cooked two in a package of four so the next two will be perfect! Thanks chef!
Outstanding steak! My husband and I watched your video and I decided to try your technique. From salting and letting it age overnight to the butter finish, both the filet mignon and rib eye steaks we prepared were fabulous! Thank you for this great video! Steak and eggs for breakfast has hit a whole new level!
There are not to many times we like to stumble, but on this occasion so glad I did, Gordon Ramsey Pah! Jamey Oliver Pah! and all the others Pah! I got totally absorbed not only with the cooking but Jean-Pierre's personality, a first class Chief but obviously someone who loves to teach, many of the chiefs we see on TV nowadays are all about their own ego's but I don't find that here, if you lack confidence then here you'll feel relaxed and confident and eager to get going. Now ploughing through the back log of videos.
This is exactly how I cooked my steak for years. However, recently, I've tried another method and I now prefer it to this method. Mainly because of 16:41, see that gray band beneath the crust around the pink center? If you follow this method, you can get rid of that, and get a perfectly soft and uniform pink steak all the way through, right up to the crunchy crust. 1. As Jean-Pierre said, as soon as you get your steaks, take it out and salt it thoroughly. I'd suggest doing 5-6 minimum at a time because of the next step which may surprise you..... 2. Here's where it differs: After about 45 minutes, when you see the moisture no longer on the surface of the meat, you're going to wrap your steaks TIGHTLY in freezer paper, and then you are going to freeze the steaks in your freezer. It needs to be wrapped VERY tight so you have a smooth cooking surface when you take them out. (I know, it sounds blasphemous, but, just try and stay with me, because I promise it's worth doing.) 3. Freeze the steaks for as long as you want, but I'd suggest not going much beyond 4-6 months. 4. When you're ready to cook one of your steaks, turn your oven on and set it to 250 degrees. Then get your nice cast iron or thick stainless steel skillet, and get it HOT HOT, 450-475 degrees, and then add your oil. I also recommend Jean-Pierre's choice of avocado oil, although sunflower oil is another great tasting alternative with a high smoke point. Unwrap one of your steaks and immediately put it in your skillet straight from the freezer, and then sear for 2:30-3 minutes on EVERY side (including edges) to develop your crust. This is a 10-12 minute process in total. The goal is to have a nice crust on the outside while the inside remains frozen. Don't worry about overhandling the steak, because it's still frozen on the inside, just focus on getting that uniform crust on all sides. 5. Now you're going to take it out of your skillet and transfer it into a small baking pan, and you're going to smother the steak in garlic butter, along with your any of your preferred herbs and aromatics, and you're going to bake the steak for 30-50 minutes (again depending on how thick it is), flipping it every 10-15 minutes and spooning your seasoned butter on the steak until you reach the 135-140 degrees on your thermometer (for medium rare.) 6. Let it rest for 5 minutes before cutting. When you cut it, you'll see that you now have a completely uniform pink on the inside with no gray brand, just a stark contrast between a crunchy browned outer crust and pink tender interior. I've tried a lot of methods of cooking steak, and while the method shown here makes an excellent steak and it takes less time, I've been truly convinced that the freezing method does make the definitively perfect steak. Give it a try, I promise you will not be disappointed.
I love chef’s joy in the kitchen. Cooking a nice meal is how I show love to my wife and kids and his recipes are always on point. I think he passes on the joy to us and it comes through when we cook his dishes.
I thought that the great chef had two characteristics: innovation and nobility, but I discovered a third characteristic of the great chef, which is a sense of humor, and this is what distinguishes the chef Jean-Pierre.
Cooked our steaks today using your directions in this video. Simply put, they were delicious. I salted them (1 1/2" thick) 2 hours in advance, dropped them in the cast iron pan with Avcado oil, and the rest was laced with compliments.
WOW! I watched this last week and tonight we had steak for dinner. I got my husband to watch so he could duplicate what you did. THE BEST STEAKS EVER COOKED AT HOME!! SUPER TASTY, WONDERFUL TEXTURE! The only difference we did was NOT use the oven. He took the steaks outside and put the cast iron frying pan on the grill and cooked it that way and it still came out great! I am a new subscriber and thank you so much for this video. 🤩
@@ChefJeanPierre Yes he is. Thank you for the encouragement you bring to all of us subscribers that we CAN make the same thing if we follow your instructions. PS: Married for 51 years next month, so I think I'll keep him, lol.
Jean-Paul, you are a genius, I have been cooking steak the wrong way for so long. I am in Australia, constantly watching your channel every day and leaning so much from you Thank you so much for sharing vast knowledge
This guy is great because he does a bunch of old school dishes that no one does anymore. In SF area back 30yrs ago the Nuevo Cuisine pretty food was in vogue and mostly crap. Most of the older French restaurants disappeared along with those dishes. It still breaks my heart because they are all gone. Even in Paris last year I could not find Coquille St. Jacques on the menu anywhere. So now I have to make my own French food, which is the greatest of all food, hands down. So I like this guy because he is a character and has great simple dishes. Thanks
Hi Chef Jean-Piere, as a former restaurant owner and an amateur cook I can honestly say that your instruction and recipes are excellent as well as easy to follow,. Your video presentations are very enjoyable too. In a month I have learned much from you. Merci beaucoup!
Man, you are awesome! I found myself laughing and smiling watching this. No fancy editing, bells or whistles. Just a man enjoying himself cooking a steak. I’ll be cooking this tonight for my girlfriend. Bon appétit ! :)
Having prepared our steaks this way for several months now and been blown away with how they turned out, this past weekend we decided to try the same treatment with lamb chops ... they were out of this world the best lamb chops we've ever had. Served them with Dijon Mustard & Garlic Butter, a recipe originally from Time-Life’s "Outdoor Cooking". Many thanks Chef JP for making our lives delicious and keeping us entertained too 🙂
@@ernestscribbler-Inyenga We always grill our steaks and chops. BUT if you click on the "SHOW MORE" section above under the Chef's introduction, you'll always find the link to his printable recipes along with the oven temp settings.
I've done it with a côte de boeuf, very thick piece. It was succulent. Thank you chef. Be careful not to salt too much. On my thermometer the inside oh her was at about 57°C, à point. Best recipe ever.
Just made my wife a Cowboy steak I got at a great local butcher. I used your perfect steak method and your garlic mushroom recipe. Absolutely nailed it! I love to cook maybe once a month so it was great to have your video to help me along. I didn't have the confidence to nail my timing, so I cooked the mushrooms first and put them in the oven to keep warm while I cooked the steak and they were still amazing.
Finally... a chef that actually tells you the truth about taking the steak out ahead of time and how absolutely pointless it is. This guy is probably the most informative chef you will find. And is a pleasure to watch and learn the proper techniques.
@@isuckatchess1129 Ooooh, we have a "stake orthodox" =) Guess what, meat is not a religion, you can prove something by an (oh my god!) an experiment! And guess what, just making that Chef said will prove him right. Neat, isn't it?
I love that everything is so carefully and thoroughly explained. It is great to know why each part is done. I am so grateful to have found Chef Jean-Pierre... it is so evident his great love of cooking and teaching.
FINALLY how to cook a steak. I knew all that touch your forehead, chin, and take out an hour before etc was ridiculous. Jean Pierre is so clear and authentic.
I just pan seared steak for the 1st time with guidance from your video. I finished it in oven. It turned out amazing. I made mashed potatoes based on your video as well. Super creamy and delicious. And I might have used more butter than chef Jean Pierre. I didn't think that was possible. But I made sure to use exactly 17 pepper corns.
@@equsnarnd after browning I did 475F using convection setting for 14 minutes until it reached 165 internal temperature on thinnest steak. My wife doesn't like any pink. Lol. My steak was much thicker so I still had some pink in mine.
@@jonmedina259 I'm with you. I love it rare, the more rare the better. I've learned to cook ground beef for one minute each side on high heat. That way I can enjoy eating it instead of having to grind my way through it. I did manage to cook a 20oz sirloin this way and have it rare. Very very tasty. This was my first Jean-Pierre whose accent sounds like he's from Brooklyn. Great video.
OMG!! Thank you for sharing Chef!! My husband and I just made this together for our anniversary! We cannot believe it but your instructions (and a beautiful grass-fed ribeye steak) made the most perfect steak we've ever eaten. YOU are amazing! Thank you for sharing your gift with the world❣️
I followed your recipe exactly and now this woman I’ve been trying to impress thinks I actually know how to cook! Guess I have some catching up to do with your videos. Thanks chef!
Chef Jean-Pierre I’ve seen a lot of chefs on TH-cam and none are as insightful or as delightful to watch as you! Every video I watch of yours puts a smile on my face! I’m learning to cook steak, and I’ve had amazing results from my first three tries because of your videos and methods!! (my family and girlfriend’s family loved the steaks I cooked for them) Thank you so much Chef
I appreciate you telling people there is no wrong way to cook a steak if it turns out the way you like it. So many videos have comments telling people that the steak is ruined because the inside is extremely rare or very well done. Yes, many people like medium rare but not everyone.
I had to pause to laugh a few times so I wouldn't miss the next part! My favorite was, "You'll be amazed! Well, unless you've done it before...then you won't be amazed." Hysterical!
Years ago I had a dairy business so I was often in restaurant kitchens. In one particular French cuisine cuisine I learned how they cooked filet mignon and how they made a thin filet into a thicker filet. This chef would press the sides of the steak decreasing the circumference and so making it thicker. He said it also tenderized it even more by breaking the fibers. Well I don't do that to my steaks but like you I cook it in hot oil and add butter. Small steaks 5-7 ounces. Medium rare for me. Thanks for the great video!
I awoke at 7am salted my inch and a half Sirloin Steak put it back in the fridge. Waited five hours. Then I followed Jean Perrier method completely. The Steak turned out wonderful! Better then steak restaurant. Excellent.
I thought I knew how to cook a perfect steak, but apparently, I was wrong. I followed these simple steps, and boy howdy, the ribeyes I cooked turned out better than I ever imagined. Thank you, Chef, for imparting knowledge on this middle aged Texan.
Created this last week. Just fabulous. I'm always looking for a great steak. That was impressive. It came out really well. My wife has a very sensitive palette. She said it was well balanced and that all the flavors did not take over the flavor of the steak. As always, thank you for your great instructional videos. I am becoming a pandemic chef.
Just cooked my first ever beef steak, I'm new to this, bought an iron cast pan and cooked a flat steak which was really thick, 2 inches, but thanks to Jean-Pierre it turned out great. Thank you Chef!!!
![ลองสุ่มไอโฟน 990 โกงมั้ย? [ โกงมั้ยครับ ep.101 ] | DOM](http://i.ytimg.com/vi/bfsWe0j492k/mqdefault.jpg)
I've always salted my steaks for around an hour or so but I never thought about going a day or two and I tried it. It makes the crust AMAZING! This is how you get a great crust just like he said. Mine were salted and in the fridge for roughly, thirty hours. I will always be doing this from now on! Worked in the broiler as well as the frying pan. Both steaks had amazing crusts and they both had just the right amount of salt flavor.
Thank you so much for your kind words! I am so glad it worked wonderfully for you!😀
@@ChefJeanPierre thank you Chef! I've been doing steaks wrong all these years lol. They were still pretty good but this method gives them that extra something they've been missing all these years. You'll have to forgive one thing though... I was out of shallots so I used onyo instead lol. Next time I'll go with the shallots, I promise!
Dry brine is amazing . First time I did it my wife gave me the eye but next day she devoured the steak .
@@SoundingSix Surely you will be forgiven for using the delicious Onyo!
@@EbonyPope To atone, I bought some shallots yesterday so the next time I do steak I'll be able to follow the method 100% as instructed. I usually use rosemary and garlic but thyme worked well so the shallots should make it even better.
Who else is watching in 2024? One of the best vids I've watched on the topic! Thank you!
🙏❤️
Here! 😊
I just watched it. March 2024. Fundamental knowledge does not expire. 🙏
I watched this video long time ago. Since then I salt my steaks as soon as I decide what to cook that day or next day. Thank you Chef Jean Pierre! Another lesson learned! Keep the good work!
a whopping 2 years old. that's like forever
I saw this video some time ago. I cooked it for my wife and mom. When your wife loves your cooking it's one of the best feelings ever. Thanks Chef.
After years of cooking and years of watching cooking channels how have I only just come across this guy ? What a brilliant man, superb simple no nonsense explanation with great natural humour. Chef Jean-Pierre I could watch your videos for hours, thank you x
🙏🙏🙏
i also recently found this man. its amazing.
Nice! I'm kind of new to cooking steak. My wife enjoys them, but I want to get better. I just came across Chef Jean-pierre today. Must say, I really like the guy and his skills.
@@tmob_leeroy550 I'm glad you found him!! He's SO FAMOUS! He's from France and opened his first restaurant in the US in the 70's! He now owns/operates/opened like over 100 restaurants. He's won the Julia Child Award and the James Beard award. I don't have all the details but I'm sure you can find it on Google. What I surprised me was that he's on TH-cam. He must be close to retiring and wants to pass on his >50 years of wisdom. I wish I had a chance to eat in one of his best restaurants, but I probably couldn't afford it!!!
Brilliant, funny, passionate, talented. "All the right stuff."
My stepdad has always been the steak grill master. Since he had some health problems a few years ago, he just cannot handle grilling in the heat any longer. So, steak has been one of those things we’ve just had to live without or order from a nearby steak place (but we eat-in and so it’s never good).
I used to cook steaks like this - but I always ate the thinner steaks so the whole process could be done in the pan. However, filet MIGNON is the steak of choice for my mom, thanks to this video I think I can master cooking them steak! Gonna try it this week!
If you were a good enough daughter and U had good enough family you would make him the steak and treat him
@@thealien_ali3382 wow. What. Judgement to put on a person. As I am the ONLY child who actively takes care of my parents and NONE of my siblings came during the one week I was in the HOSPITAL with my own health issues…. Not worried over whether I’m a good enough daughter. Genuinely FY.
@@Sassyglbeauty YOU SAID AND I QUOTE: "Due to his health he couldn't handle the heat so steak was of the menu" AGAIN IF YOU WERE A GOOD DAUGHTER YOU COULD HAVE MADE HIM STEAK AND NOT REMOVE IT OF THE MENU HOW DIFFICULT WOULD IT HAVE BEEN TO MAKE A ILL MAN A STEAK OR EVEN EASIER BUY HIM A COOKED ONE FROM A TAKE OUT. SO NO FY
This guy is precious, in absolutely the best way possible. How could you not love someone who giggles when he says, “BUTTER,” and then reaches for it?
This video is important for anyone that really wants to learn how to cook the perfect steak, you’ll learn…
#1 Don’t waste your time taking the steak out 20 minutes before cooking it. It accomplishes NOTHING.
#2 Do not wait the last minute to salt your steak. Add salt AT LEAST 45 minutes before cooking it! (one or two days is even better!)
#3 Get yourself a good instant read thermometer, pushing your thumb in the palm of your hand DOES NOT WORK!
#4 Searing the steak DOES NOT seal in the juices. (its only purpose is to create a delicious crust)
#5 Be sure to let it rest at least 10 minutes after cooking it, before cutting into it.
I love steak thanks for helping me chef jb
I mean jp
This is literally the opposite of what to do to make a proper steak lol
I need to get a good cast iron pan . Thank you.
Just amazing. I have checked so many steak videos. This weekend I will do it your way.
Thanks Chef
Best cooking channel on TH-cam. Not only does he teach us the hows, in a very entertaining and humorous way, but more importantly also the whys. Thank you chef 😊
🙏🙏🙏👍😊
Yeah he's a funny dude
I love the part where he left the burner on. Next time Chef Jean Pierre, you should act like you burnt yourself and make a slapstick comedy routine about that, then yell at the steak or something, and blame it for your clumsiness. That would be pretty funny.
@@Blinkers2007GameDeva
agreed and also very natural, unscripted dialog :) The part where he forgot the pepper was really funny :)
For the first time ever, I salted a ribeye and let it age 3 DAYS in the fridge. I threw it on a 500 degree grill for 4 minutes per side (changing the grill angle every two minutes) and let it rest for 5 minutes... It was the BEST steak I've ever had in my life (and I'm 60!) The crust was amazing, the inside was tender and medium rare, and all it needed was the salt and pepper it was prepared with. I encourage everyone to try this! Thank you chef!
What I love about chef Jean Pierre is the amount of effort he puts explaining why he does something and proves it by example. This man is a culinary treasure, and it is a complete privilege to learn from such a true, highly experienced chef.
Yes! That is so good
Notice that all those top tier cooking courses are FREE
Exactly. Simply telling you "what" is being done still leaves you mostly in the dark about the process. Clearly explaining "why" he's doing it though, that's education that sticks with you and truly leaves you with lasting knowledge about the topic.
I couldn't agree more, I would love to have a drink with this man!
He doesn't just go through the motions of cooking.
He explains the science behind what he is doing.
Best part of these videos is the very beginning. "Hello friends!" That's right...I'm friends with Chef Jean-Pierre
😀😄😄🙌🏼🙌🏼🙌🏼😎
Me tooooo
Yes!!!!!
I don't get it
cringe
Quite possibly the most logical and sensible professional chef alive. Chef Pierre takes the sometimes well accepted myths and bad information - and often insulting opinions - mouthed by many of the so-called "celebrity chefs" (we know who they are) and he throws it all out the window. He then sits us down and shows us how it's done. Love this channel! 😎👍
Agreed
exactamundo
Who the f are these celebrity chefs you're f'n talkin about? I really need to f'n know coz I haven't got an f'n clue in the f'n slightest......
This is the only cooking channel I watch, because it teaches us what and why.
I'm a pilot and help train pilots in the simulator, what and why is so important for understanding the process.
Chief Jean you are magnificent and many thanks for your enthusiasm towards something that a lot of people don't know how to cook. I am one of those people.
Blessings always 🙏
totally agree. what a gem you are chef JP
I followed this recipe precisely, and served it with Caesar Salad, fingerling potatoes with gruyere and parsley, and topped the steak with a pat of compound butter I made with lemon zest and fresh herbs. Without a doubt, the best steak I've ever made! Thanks, Chef!
That sounds mouthwatering delicious!
Ive done it this way before too and I hated it lol Only BBQ steak for me thanks
That sounds like the perfect meal!!
I don't usually comment on TH-cam videos, but I've come back to this video today to tell you that for the last 6 months or so since watching this, this is the only way I will cook a sirloin steak. Absolutely delicious. The steaks I cook at home now are better than anything I've been served when going out for a meal. Thanks for the tutorial
My wife said it's too much grease, I said this is how Chef Jean Pierre does it, If you don't like it, get out of my kitchen.
Funny.
Hope you have a prenup lol
TOOO MUCH GREASE NO NO NO
Steak minus grease=hockey puck.
That is to funny!
"If your head was not attached so good you'd be losing it. " Your videos are fantastic. You always bring us joy and knowledge. I am blessed and happy to be your friend. God bless you chef.
Thank you so much! And god bless you my friend! Do you have a Mustache?😀
@@ChefJeanPierre I do Chef. I have had one since I was 18 and realized I could grow it. Its a large mustache... I had a buddy give me the moniker "stache" and his group of friends called me "stache" and that the genesis of the name. =}D
I knew it! 😂
Haha! I've been saying that to two of my kids for years! The oldest is very organized, but the other two? Mama-Mia! They'd be stumbling around like headless zombies! 😂 (They're all great kids, kind and respectful and great sense of humor! 😉🥰)
I prepared this recipe for steak. No, the Avacado oil left no taste. Chef, it was the best set of steaks I have ever eaten. The taste was like heaven. The dry brine method did exactly as you taught. Waited 10 minutes as you taught. I thought I made a good steak. Your recipe taught me, and I made a better steak dinner with Asparagus, butter, and a pinch of salt. (And, of course, butter). Thank You, Chef JP, for the technical lessons too about the crust and keeping the juices inside. I never did that before.
Your thermometer IR machine arrived. Works great! French toast and omelet for breakfast. The children in the neighborhood 1 hour before their time to get on the bus. I feed them all if I know how many and pre-prepare to be ready. They love your food. About 10 children will come at 800AM.
Thank you 🙏
You’re a good man Stephen, and I’m glad that you found Chef JP and upped your food game as a result, as I have. Good on ya mate, as we say where I’m from
I have never, ever, watched a cooking show that has made me laugh. You changed that. Bravo, Chef!
My compliments to Chef Jean Pierre! I purchased a couple inexpensive chuck steaks ($ 9 for both) and followed his instructions. This may have been the absolute best steak I’ve ever made. Everyone complimented me on how great it tasted. I used 2 skillets, avocado oil, the added pepper, butter, onions, and garlic at the end and let it rest for 15 minutes. Sides were baked potato and green beans.
Merci, my friend!
Sounds so Delicious What time is Dinner? :)
You can have all my sides...
@@mattieice2988明日の朝だよハニー
honestly I have say if you don't fall in love with chef jean Pierre in the first 5 min of the video there's something wrong with you. I have to say chef its very rare to see a man with a heart of gold I wish you good health and wellness chef😘❤
I did this last night and it was, indeed, the perfect steak. Creamed peas along side. So freaking delicious. The crust was ridiculous. Jean Pierre is the man!
👍👍👍😊
I've always loved and enjoyed Mr. Chef Jean Pierre's instructional cooking videos and his amazing energy to teach his viewers how to make fabulous culinary masterpieces. My world is a much better place because of him teaching me a little bit of humor and how to cook food that doesn't taste like gas station food . Thanks to Mr Chef Jean Pierre. I sorely miss you. You are amazing!
I appreciate the kind words. It's always great to hear from viewers like you!🙏❤️
Okay! So I had a couple of Strip Loin Steaks in the freezer that I wanted to use on Saturday night. So I took them out on Thursday and let them thaw in the fridge. Then on Friday, I salted them lightly with just enough Kosher Salt as you directed and placed them on a pan with a rack and returned them to the fridge. On Saturday, about 10 minutes before I was going to cook them, I placed them on the counter, set up the butter, my fresh thyme and garlic from my garden, and got my pan and oil up to 400 degrees (by my Infrared thermometer - from your teaching - Essential Kitchen Tools). In went the steaks and following your instructions, step by step, I turned out two of the BEST Medium Rare Strip Loin Steaks that my wife and I had ever tasted (and those are her words). At this point, I will admit that I once followed that method of taking the steaks out, not 10 minutes, but half an hour before cooking and salted them immediately before putting them into the pan (before Chef JP). Well now I have been thoroughly rebuked and I will always do my steaks according to the Gospel Of Jean-Pierre! Thank You so much for doing this video!! I guess you CAN teach an OLD DOG(me) new tricks! Here endeth the lesson. GOOD JOB!
Nothing pleases me more than hearing success stories from my subscribers! I am so glad it worked for you.😊
I struggle with depression. When I click on Chef's videos, I instantly feel happier. Thank you for being who you are sir ❤
Why Depressed dear. Cast your burden on Jesus, he will take care
@@Johanna_Joel I love these comments from bible thumpers.
drink some argentinian malbec to your perfect steak. you will feel good for a while at least!
Also struggle greatly with depression and couldn't possibly agree more with this comment. This is the video I discovered Chef Jean-Pierre and have come back to it many times. More then the great information and teaching I just love the personality. Great work!
@@RageMonkeyGamingit's a relationship, not Bible thumper. Try to be more respectful rather than rude.
I cooked this last night for my daughter and I with mashed potatoes and broccoli. Did as you instructed salted the steaks 24 hrs on a rack uncovered in the refrigerator. They came out medium done but Perfect, tender and favorable my daughter loved them so that was the real test for me Chef! Thanks again for a simple and easy recipe ☺️
I've been grilling steaks for ages, but this video is a game-changer! As they say the biggest room in a house is room for improvement and my steaks are about to go from 'yum' to 'wow'! Big shoutout to the chef - you're a steak oracle!
If you’ve ever wondered what class was like at The Culinary Institute of American, this is it. Except with less humor, a lot more pressure, thicker accents, and the utterly subjective grade you’ll get at the end of the semester. This was AWESOME. LOVE Chef Jean- Pierre!
America. F-ing autocorrect.
And 80 K poorer
That "Mmmm, mmmm, I forgot the pepper." was classic. Je t'aime, Jean-Pierre. You make watching you making food a pleasure.
In my 70's and even wrote my own cookbook in Alaska and I am learning so many tricks, tips, recipes, do's and don'ts, but most of all you have taught me to say " Get Out Of My Kitchen ". I am totally addicted to your channel and find your methods of cooking, baking, use of condiments refreshing and inspiring. I make my own butter and herb bread so bring on the butter !!!!! Thank you Chef !
That’s very Nice And also impressive.. I have to say you seem really Fascinating yourself Karen. You must be a very good chef too. It really is good to be friends with the chefs, I mean who doesn’t appreciate good food lol 😂
Chef Jean-Pierre: Appreciate your pique over conventional mythes and your impatience to debunk them. Excellent pointers.
I've been watching all of the mainstream TH-cam chefs for YEARS and just discovered chef Jean Pierre last month and I swear I've learned more from him in a more simplistic and less complicated way than any other chef I've been watching
Thank you 🙏
Simple means less complicated. Simplistic means superficial; not complimentary to our beloved Chef.
There is loads of mental illness out there these days. Some people don''t have a clue how much they are being mislead. They just listened to the wrong source and completely ignored the decades of trial and error so they can say, "Look at me first. It is all about me! Me! I'm a selfish and misleading prick." Unfortunately it seems to affect people.
Jean is here. Cherish the time and absorb the free knowlege. Please I dont want my son to be the only one with a fully functioning brain and to have a basic understanding that most willnot have. Ignorance breeds slavery. Strive to learn new things until the day you die. That is the simple formula.
Thanks Jean!
@@miguelquazar883 dafuq ?
@@ozwellespencer955 If you need to ask, don't worry about it, you are one of the people he is describing...
I've watched many videos from so-called experts / chefs on TH-cam who salt the steak just before cooking on the grill, fry pan, etc. All of them say to make sure the steak is dry before cooking and then proceed to draw moisture out just before cooking. Mind boggling how much misinformation is out there! Thanks for underscoring what I've known for years. You're the best!
Over 2.1 million views in only five months. A testament to how great of a teacher you are. Thank you for sharing your wisdom. You are one helluva communicator.
Thank you so much Tom!😊
Agree his an absolute joy to watch...
I miss how the food network used to teach how to cook amazing food simply, I am so happy to find this channel. Thank you for teaching us incredible recopies Chef. You are such an incredible and entertaining teacher and you make it so easy.
🙏🙏🙏😊
It still does? Ina Garten is the core example. Pinoeer Woman, Kadrea Brown, Rachel Rae, Giada De Laurentiis, and The Kitchen are just some of what's still available. Those are straight forward "how-to-cook" shows. If you feel ambitious or just eager, combine it with Chopped, Worst Cooks in America, Beat Bobby Flay, etc. All on the "Food Network". I think you're just nostalgic for something specific despite the things you want being readily available.
100% Agree. I love Chef Jean-Pierre!
@@Sklanskers Those shows are more like food porn then this TH-cam Channel, which provides clear and easily understood step-by-step instructions, with explanations for the "why" of what you're doing. Perhaps this form wouldn't work as well on a TV network though, which is why he's never done it like this until now - that or network executives BELIEVE it wouldn't do as well!
@@Sklanskers I think he may be thinking of the old Sara Moulton live show on the Food Network. It didn't go off the air due to poor ratings, but due to Moulton not wanting to do it anymore. That was an entertaining and spontaneous show.
Obviously Chef Jean Pierre is amazing, but what makes me watch is the smile he puts on my face every time throughout his videos.
Chef! Thank you!!! God bless you!
Chef, I am an absolute novice cook , I saw your steak tutorial and it helped me and my steak was actually edible
Watched this video last night. Bought some ribeyes, shallots, thyme, and garlic today and cooked the steak exactly how Chef Jean-Pierre taught in this video. It was absolutely perfect! I may never go out for a steak dinner again.
I haven't gone out for steak in years. Break down your own meat and make the cuts the way you really like. Costco is your friend.
Where did you see such a cat that would care what mice say about it?
For real. It’s way easier than people think, and after doing it a couple times it becomes like second nature to make your steak as good as any 5 star restaurant would.
...still need to make the sauce for it, though.
@@MOBAJOBG ...sauce??! sauce for what? the steak??
One of the best chefs I saw and listened to. Reasons why. Not arrogant and over complicated. Accepts any way we like our steaks done. Key is moisture and keep flavor. Challenges the various myths which I followed but perhaps didn't have to and most important of all, educational meaning he is one of the few great chefs that literally explain more in depth the reason and logic behind why he does what he does. Not only does this help us retain this in our memory by understanding rather than just memorizing the recipe but open doors to be creative using the same principles. Listener friendly and his method is more practical, not taking away anything from all the other great chefs, but create a more comfortable atmosphere in my opinion being a novice cook. Chef Jean Pierre 's methodology is embracing and priceless thanks and keep it up please.
Thank you for the kind words Jack! It is comment like yours that keeps us motivated to create great content. Thank you for taking the time! Godspeed🙏😊
Did the steak cool down a lot when you rested it for 15 minutes?
The way he explains and his love for cooking its amazing and contageous.
I've watched maybe 100+ "how to cook the perfect steak" videos. This was by-far the best, most helpful, most informative one I've seen yet. THANK YOU!
Glad it was helpful Christopher! Thank you!!! 😀
Seriously, this is more of a Cooking College than a TH-cam channel
100+ videos? Just cook Bruh!
@@jjflash2611 I bet I'm a better cook than you...
I like that Chef Jean-Pierre reinforced what I already knew. Some years ago, I put a probe thermometer in a steak and waited for over an hour for the center to move up a mere 2 degrees.
A great thing about Chef JP's videos and methods of teaching is that it explains *why* you are doing or using something. The first complex dish I've made in my life was beef Stroganov with my own beef stock after watching Chef's videos (up until then the most complex dish I made on the regular was pasta with canned/jarred salsa with additions to the salsa). I have all the steps and ingredients in my memory not because I remembered a list but because I understand why I make those steps and why I use these ingredients. Also knowing why makes me confident in figuring out solutions if I don't have access to an ingredient (eg. I don't have access to thyme but understanding why thyme is used helps me to decide if I should replace it with something or just not bother with finding a replacement).
One think I would like to see from Chef JP is videos that give an overview over groups of ingredients or specific ingredients. Eg. meat or specific meat like beef; what are the parts of the animal that are used in cooking, what parts of the animal are used for what type of dishes, how does the age of the animal impact meat parts etc. I've learned a lot about onion preparation from watching all the videos but I would be interested in videos that specifically focus on the ingredient and it's "whys" that are not specifically tied to a dish.
I would like to thank Chef Jean-Pierre for sharing his knowledge to us all.
Have you made chefs Beef Stroganov recipe? It is by far the best I've ever made. A bit time consuming but worth it!
@@daphnepearce9411 Yes I did and yes it took a lot of time especially since I made my own beef stock. It was worth the time both for the great meal and for gaining confidence in making complex meals
@@sancota1 That's wonderful. Next week I'm going to make chefs seafood risotto.
I can't stress enough how often I butchered the perfect steak applying all that useless nonsense on the internet. Thank You for this Lesson Chef. A true way that make even the cheapest cut a masterpiece... Brilliant 👏
I FINALLY enjoy cooking after having been married over 40 years and raising 6 kids and being the primary cook 😂 Since trying cooking YOUR way my meals are well thought through, FUN to do, and delicious EVERY TIME! Thank you chef Jean (my recently retired husband is so grateful for the fantastic new recipes also) 😊❤ YOU ARE A GEM AND A HOOT TO BOOT!
Chef Jean-Pierre deserves so much more attention. Honestly, he should have a Netflix show or Food Network show. He's got a great personality and seems like he actually cares and is passionate about teaching people. He's not overly pretentious or snobby like some chefs. I love his videos on TH-cam and feel like he deserves widespread recognition as a chef and teacher.
I surely appreciate the Kind words! And I am so glad you’re enjoying the channel! Godspeed Samuel!😊
He sounds and behaves like a caricature of the typical french chef. I mean this in the best way possible. Truly a funny and entertaining guy.
He's a real chef. I doubt he would bother to be a Netflix TV chef. Most all of them can't cook.
Finding Chef JP on YT was like finding the holy grail of cooking!! Going back thru all his videos is a complete joy and have expanded my culinary skills x100!!
Absolutely agree! So much more convincing than Jamie O & none of the crass vulgarity of Gordon R. Chef Jean-Pierre shows you can be hugely captivating without mindless sensationalism..
As I sit here watching you enjoy your steak there is a huge smile on my face and I swear that I can taste that steak! Thanks Chef for another recipe so simple that 'even a child could do it.'
Thanks you Bruce! 😀
Accept Julia CHILD 🚸
OMG Ive been wrong all along
However Last Steak ( I ordered from Amazon GRASS FED ) It turned out beautifully ...THIS LESSON IS THE BEST
I used these techniques to cook Christmas eve steaks tonight, and the result was delicious. I served it with caramelized onion and oyster mushrooms, garlic mashed potatoes, and butternut squash with fig sauce. Sooo good :)
I got lots of compliments on the steaks! Thanks for your help with this.
How much heat on the Searpan the how heat in the oven??
@@davidh.-realestatebroker1515 I didn't use an oven. I used a cast iron pan and the heat, techniques and ingredients he described, except no oven. It turned out very well, and I was able to cook each steak to the requested level of doneness using his time guidelines.
Can I come over?
@@kristalkristal2506 mm. Mm⁷
😊qlight❤⁸😊😊😅😮😮😢
I'm so glad you made this video! This is almost exactly how I've been making my steaks for years and I love it - but my brother who used to work in a staekhouse always criticizes me and tells me I ruin my steaks because I'm not cooking them under the broiler. Funny, my steaks are juicy and delicious and his are dry and flavorless.
My favorite variation is to take the ice cold steak out of the fridge after dry brining and put it into my smoker at 145-150F and smoke it until it reaches about 80F internal, then take it out and finish it in my 400F cast iron pan. Delicious!!!
I love to watch Chef Jean-Pierre cooking videos because he’s REAL. No fake smiles.
Thank you Carolyn 😀 I love my life and I am lucky to do this as a retirement gige 😀
And me just looking first time at him, I just feel the opposite. Too many emotions about cooking a steak.
You can see that he really enjoys being a chef... :)
Also no ads for Knorr
@@ChefJeanPierre If a man does not work then he will die. Keep up the good work dear Jean-Pierre. You are a gift from Jesus Christ to help me to get better at cooking. No seriously.
This channel is slowly weaning me off my dependence on measured and thorough recipes to do any sort of actual cooking and I can’t express enough how much I appreciate it! (my wife does too. Lol) Still consider myself a through-and-through novice in the kitchen so far (still set off the smoke alarm sometimes) but I am becoming less cautious and more adventurous by the day! Thanks, Chef!
I really get a lot out of your videos, Chef Jean-Pierre. They are exactly at the sweet spot, not too complicated, not oversimplified. I had bought a thermometer to cook steaks a point and wondered about the core temperature only rising by a couple of degrees when leaving the meat outside for an hour. I'm glad I finally heard a professional voice what I had been wondering about myself.
By the way: I firmly believe that you making us better cooks helps save more relationships than any marriage councelor ever could, so thank you for that, too :-)
Thank you 🙏
I've been away from my family for a long time. I watch videos for cooking because I will be entertaining my family soon and this is the best video I have watched in weeks.
Thank you Jean Pierre!
I told my friends when they come over for dinner how important it is to add salt to the steak 24hrs prior cooking it, they didn't believe that makes a difference. I have this video to show them now.
I have learned with chef Jean-Pierre in a old video, you don't move your steak too much while in the pan and it's really true. The thermometer will help you control the temperature without having to cut a piece or to move it too much. When you let it cook like that, the brown color is better and the oven makes it release the protein (juice) from the top and the bottom that are crispy, but the juice in the middle where it's pink is still there until it lays on your plate and cut it.
We never get bored watching your videos. They are instructive and funny.
Bon appetit!
Great comment! Thank you! 😀
Clearly he's been trained by Louis de Funès. Having spent my holiday week on learning how to -burn- cook steaks - they are so hard to find in Germany! - I appreciate the lessons of this here chef very much. No chances for Tricatel!
Next holiday toolbox: Fleur de sel - cooking sheet with rack - cast iron pan - bottle of avocado oil - map with shops selling steaks, shallots, thyme...
list of friends to phone to come by...
I know you always make reference to some complaining your videos are too long, but I truly appreciate how informative they are. You can tell you truly have a passion for cooking and teaching. I’ve learned a lot from your videos and I enjoy every minute.
Totally agree. Some videos, 15+ minutes is too long as the content is not informative and there is no passion. For Chef, this is too short! It is such a pleasure to watch a magician at his craft and also LEARN from it. I love it so much
Hi Heike i am just admiring your beautiful look and i hope you don't mind us being a friend
So tonight, just a bit ago, my husband and I used this recipe exactly on a 2+” thick prime grade New York strip. Weighed about 1.5 lbs.
Salted and sat on a rack over a smaller baking sheet for 30 hours chilling. I kept peeking at it, in 15 minutes the exterior was lit with big fat liquid spots, like tears, the kosher salt still showing in spots. Then it slowly began disappearing back into the meat dry aging but just for a day plus.
We cooked it exactly as stated and it was hands down THE BEST STEAK - and I’m not a NY strip fan, but hubs is. He’d thought it might be too rich, the final application of garlicky herb butter basted at the end, and then we waited another 10 minutes and dove in. “Perfection”, said the steak connoisseur, preferring well aged but not to a handy state beef. It was so tender and perfectly cooked.
It really is the only way to cook a steak!
Chef? You’ve taught me so much, and on my own time. I can’t thank you enough! We are foodies. Love GOOD food. Your skills, innate talents and expertise are all so well displayed here; you do things I wouldn’t have thought of doing - and you explain WHY at each step, making for a lot of thought processing for you while you’re cooking!, but SO valuable to your viewers. And every recipe I’ve tried really is outstanding.
😊❤️😊❤️😊 we love you, Chef Jean-Pierre.
I’m off to relax and savor that meal.
😀
I enjoy his talking as much as I enjoy his cooking. He makes sense and talks at a level most people can understand. Way to way Chef Jean-Pierre.
🤣
I followed your advice on salting steaks sooner rather than later, as well as not using too much salt...and the results were AMAZING. My steaks were at least as good as anything I've had in most restaurants. I can't thank you enough for making these videos, Chef! YOU DA MAN! Thank you again!
I used Mediterranean sea salt large grain. I put to much. Used clarified Ghee butter, no problems there. Used a 80 year old thick/heavy cast iron skillet. Finished off in oven at 350 degrees. Cooked 1 1/2” thick prime Filet from the “Fresh _____T”. Sautéed mushrooms, onions and fresh sliced garlic in Ghee butter in a separate skillet. Next time a light sprinkle of salt. Just because I have been to the Mediterranean sea salt farm off the the coast of Nice, France and started working as a grill cook when I was 18 (1966)and cooked in Chicago, London and New Orleans. Retired in 2013. There will always be things that happen in the kitchen. But for me is when the ovens fail. It doesn’t matter what you prepared or how good it is. Your done!
First time to watch Chef JeanPierre. I love his accent! I will definitely be preparing my steak 24 hours before I actually cook it. So much learned from this video. Thank you Chef Jean Pierre for sharing your wisdom with us. God BLess you from USA.
Just had the opportunity to cook some filet mignon using this video as a guide. It was my first attempt and they turned out pretty good. I left them in the oven a little too long because I wasn't using the thermometer correctly at first so they were well done but still juicy and tender enough to be cut with a butter knife. The dry brining works wonderfully as they were perfectly seasoned. I cooked two in a package of four so the next two will be perfect! Thanks chef!
Chef Jean-Pierre: The best teacher of cooking anywhere on TH-cam.
That thumbnail looks really good by the way.
I'm a very experienced cook, done hundreds of steaks, and I learned from this video. Excellent.
What did you learn that you didn’t already know ?
Outstanding steak! My husband and I watched your video and I decided to try your technique. From salting and letting it age overnight to the butter finish, both the filet mignon and rib eye steaks we prepared were fabulous! Thank you for this great video! Steak and eggs for breakfast has hit a whole new level!
i will never watch any video. your videos is number one without any missing of any single information. This is my guide for the rest of my life.thx
There are not to many times we like to stumble, but on this occasion so glad I did, Gordon Ramsey Pah! Jamey Oliver Pah! and all the others Pah! I got totally absorbed not only with the cooking but Jean-Pierre's personality, a first class Chief but obviously someone who loves to teach, many of the chiefs we see on TV nowadays are all about their own ego's but I don't find that here, if you lack confidence then here you'll feel relaxed and confident and eager to get going.
Now ploughing through the back log of videos.
This is exactly how I cooked my steak for years. However, recently, I've tried another method and I now prefer it to this method. Mainly because of 16:41, see that gray band beneath the crust around the pink center? If you follow this method, you can get rid of that, and get a perfectly soft and uniform pink steak all the way through, right up to the crunchy crust.
1. As Jean-Pierre said, as soon as you get your steaks, take it out and salt it thoroughly. I'd suggest doing 5-6 minimum at a time because of the next step which may surprise you.....
2. Here's where it differs: After about 45 minutes, when you see the moisture no longer on the surface of the meat, you're going to wrap your steaks TIGHTLY in freezer paper, and then you are going to freeze the steaks in your freezer. It needs to be wrapped VERY tight so you have a smooth cooking surface when you take them out. (I know, it sounds blasphemous, but, just try and stay with me, because I promise it's worth doing.)
3. Freeze the steaks for as long as you want, but I'd suggest not going much beyond 4-6 months.
4. When you're ready to cook one of your steaks, turn your oven on and set it to 250 degrees. Then get your nice cast iron or thick stainless steel skillet, and get it HOT HOT, 450-475 degrees, and then add your oil. I also recommend Jean-Pierre's choice of avocado oil, although sunflower oil is another great tasting alternative with a high smoke point. Unwrap one of your steaks and immediately put it in your skillet straight from the freezer, and then sear for 2:30-3 minutes on EVERY side (including edges) to develop your crust. This is a 10-12 minute process in total. The goal is to have a nice crust on the outside while the inside remains frozen. Don't worry about overhandling the steak, because it's still frozen on the inside, just focus on getting that uniform crust on all sides.
5. Now you're going to take it out of your skillet and transfer it into a small baking pan, and you're going to smother the steak in garlic butter, along with your any of your preferred herbs and aromatics, and you're going to bake the steak for 30-50 minutes (again depending on how thick it is), flipping it every 10-15 minutes and spooning your seasoned butter on the steak until you reach the 135-140 degrees on your thermometer (for medium rare.)
6. Let it rest for 5 minutes before cutting.
When you cut it, you'll see that you now have a completely uniform pink on the inside with no gray brand, just a stark contrast between a crunchy browned outer crust and pink tender interior.
I've tried a lot of methods of cooking steak, and while the method shown here makes an excellent steak and it takes less time, I've been truly convinced that the freezing method does make the definitively perfect steak. Give it a try, I promise you will not be disappointed.
Thank you for the great comment! Never tried that method before but it all makes sense! 😊
I love chef’s joy in the kitchen. Cooking a nice meal is how I show love to my wife and kids and his recipes are always on point. I think he passes on the joy to us and it comes through when we cook his dishes.
I thought that the great chef had two characteristics: innovation and nobility, but I discovered a third characteristic of the great chef, which is a sense of humor, and this is what distinguishes the chef Jean-Pierre.
Cooked our steaks today using your directions in this video. Simply put, they were delicious. I salted them (1 1/2" thick) 2 hours in advance, dropped them in the cast iron pan with Avcado oil, and the rest was laced with compliments.
*condiments
WOW! I watched this last week and tonight we had steak for dinner. I got my husband to watch so he could duplicate what you did.
THE BEST STEAKS EVER COOKED AT HOME!! SUPER TASTY, WONDERFUL TEXTURE!
The only difference we did was NOT use the oven. He took the steaks outside and put the cast iron frying pan on the grill and cooked it that way and it still came out great!
I am a new subscriber and thank you so much for this video. 🤩
Your husband is a keeper! 😊👍
@@ChefJeanPierre Yes he is. Thank you for the encouragement you bring to all of us subscribers that we CAN make the same thing if we follow your instructions.
PS: Married for 51 years next month, so I think I'll keep him, lol.
Jean-Paul, you are a genius, I have been cooking steak the wrong way for so long.
I am in Australia, constantly watching your channel every day and leaning so much from you
Thank you so much for sharing vast knowledge
I love this man! The way he delivers his thoughts, there's something old school in it. Straight to the point! Great man! ❤
This guy is great because he does a bunch of old school dishes that no one does anymore. In SF area back 30yrs ago the Nuevo Cuisine pretty food was in vogue and mostly crap. Most of the older French restaurants disappeared along with those dishes. It still breaks my heart because they are all gone. Even in Paris last year I could not find Coquille St. Jacques on the menu anywhere. So now I have to make my own French food, which is the greatest of all food, hands down. So I like this guy because he is a character and has great simple dishes. Thanks
Thank you! 😊
Chef Jean-Pierre . . . You always put a smile on my face and make me laugh. I love your cooking and your videos. Thanks for all the tips.
Hi Chef Jean-Piere, as a former restaurant owner and an amateur cook I can honestly say that your instruction and recipes are excellent as well as easy to follow,. Your video presentations are very enjoyable too. In a month I have learned much from you. Merci beaucoup!
Hi Chef, more proof to my statement is that I cooked and devoured your excellent French toast recipe earlier today. Cheers!
Man, you are awesome! I found myself laughing and smiling watching this. No fancy editing, bells or whistles. Just a man enjoying himself cooking a steak. I’ll be cooking this tonight for my girlfriend. Bon appétit ! :)
Having prepared our steaks this way for several months now and been blown away with how they turned out, this past weekend we decided to try the same treatment with lamb chops ... they were out of this world the best lamb chops we've ever had. Served them with Dijon Mustard & Garlic Butter, a recipe originally from Time-Life’s "Outdoor Cooking". Many thanks Chef JP for making our lives delicious and keeping us entertained too 🙂
Could you tell me the oven temperature please
@@ernestscribbler-Inyenga We always grill our steaks and chops. BUT if you click on the "SHOW MORE" section above under the Chef's introduction, you'll always find the link to his printable recipes along with the oven temp settings.
I've done it with a côte de boeuf, very thick piece. It was succulent. Thank you chef.
Be careful not to salt too much.
On my thermometer the inside oh her was at about 57°C, à point.
Best recipe ever.
I’ve been doing this for years my mom is the one who taught me how to cook , thanks mom 😍❤️ ur the best cook in the world !!!!
Just made my wife a Cowboy steak I got at a great local butcher. I used your perfect steak method and your garlic mushroom recipe. Absolutely nailed it! I love to cook maybe once a month so it was great to have your video to help me along. I didn't have the confidence to nail my timing, so I cooked the mushrooms first and put them in the oven to keep warm while I cooked the steak and they were still amazing.
Finally... a chef that actually tells you the truth about taking the steak out ahead of time and how absolutely pointless it is. This guy is probably the most informative chef you will find. And is a pleasure to watch and learn the proper techniques.
He’s clueless and wrong.
@@isuckatchess1129 No, not really... guarantee you've never even tried doing it that way. Better crust, more flavor, juicier interior.
@@isuckatchess1129 okay, let's see your video since you're a chef and went to culinary school....
@@isuckatchess1129 Ooooh, we have a "stake orthodox" =) Guess what, meat is not a religion, you can prove something by an (oh my god!) an experiment! And guess what, just making that Chef said will prove him right. Neat, isn't it?
Take it out 4-6 hours before, then it makes a difference
I love that everything is so carefully and thoroughly explained. It is great to know why each part is done. I am so grateful to have found Chef Jean-Pierre... it is so evident his great love of cooking and teaching.
I'm even more excited to hear you talk about steak, thank you Chef for the culinary treasures that you share!
FINALLY how to cook a steak. I knew all that touch your forehead, chin, and take out an hour before etc was ridiculous. Jean Pierre is so clear and authentic.
I just pan seared steak for the 1st time with guidance from your video. I finished it in oven. It turned out amazing. I made mashed potatoes based on your video as well. Super creamy and delicious.
And I might have used more butter than chef Jean Pierre. I didn't think that was possible. But I made sure to use exactly 17 pepper corns.
👍👍👍😊
You finished it in the oven? At what temperature?
@@equsnarnd after browning I did 475F using convection setting for 14 minutes until it reached 165 internal temperature on thinnest steak. My wife doesn't like any pink. Lol.
My steak was much thicker so I still had some pink in mine.
@@jonmedina259 I'm with you. I love it rare, the more rare the better. I've learned to cook ground beef for one minute each side on high heat. That way I can enjoy eating it instead of having to grind my way through it. I did manage to cook a 20oz sirloin this way and have it rare. Very very tasty. This was my first Jean-Pierre whose accent sounds like he's from Brooklyn. Great video.
OMG!! Thank you for sharing Chef!! My husband and I just made this together for our anniversary! We cannot believe it but your instructions (and a beautiful grass-fed ribeye steak) made the most perfect steak we've ever eaten. YOU are amazing! Thank you for sharing your gift with the world❣️
I think you misspelled "searing", but all good, both work in the context 🤪
Most entertaining chef ever. Italian, French, Elmer Fudd and Donald Duck accents all rolled into one, just amazing. Love this show.
You have a wild imagination or I really have a funny accent! Both of those thing are good so I am OK with it!!! 🤣🙏💗
I followed your recipe exactly and now this woman I’ve been trying to impress thinks I actually know how to cook! Guess I have some catching up to do with your videos. Thanks chef!
😂😂😂👍
Chef Jean-Pierre, a man in love with steak, he can't stop smiling, such a joy to behold :)
My heart skipped a beat when you said you're going to make a whole collection of sauces. I can't wait!
Chef Jean-Pierre
I’ve seen a lot of chefs on TH-cam and none are as insightful or as delightful to watch as you! Every video I watch of yours puts a smile on my face!
I’m learning to cook steak, and I’ve had amazing results from my first three tries because of your videos and methods!!
(my family and girlfriend’s family loved the steaks I cooked for them)
Thank you so much Chef
That is awesome to hear!😊
I appreciate you telling people there is no wrong way to cook a steak if it turns out the way you like it. So many videos have comments telling people that the steak is ruined because the inside is extremely rare or very well done. Yes, many people like medium rare but not everyone.
Can't go wrong with Jean-Pierre. Thank you for posting all your life's career into beautiful high quality videos.
By far you are the most inspired chef with an incredible sense of humor and a lot of modesty.
I had to pause to laugh a few times so I wouldn't miss the next part! My favorite was, "You'll be amazed! Well, unless you've done it before...then you won't be amazed." Hysterical!
Years ago I had a dairy business so I was often in restaurant kitchens. In one particular French cuisine cuisine I learned how they cooked filet mignon and how they made a thin filet into a thicker filet. This chef would press the sides of the steak decreasing the circumference and so making it thicker. He said it also tenderized it even more by breaking the fibers. Well I don't do that to my steaks but like you I cook it in hot oil and add butter. Small steaks 5-7 ounces. Medium rare for me. Thanks for the great video!
I awoke at 7am salted my inch and a half Sirloin Steak put it back in the fridge. Waited five hours. Then I followed Jean Perrier method completely. The Steak turned out wonderful! Better then steak restaurant. Excellent.
👏👏👏❤️
I thought I knew how to cook a perfect steak, but apparently, I was wrong. I followed these simple steps, and boy howdy, the ribeyes I cooked turned out better than I ever imagined. Thank you, Chef, for imparting knowledge on this middle aged Texan.
Created this last week. Just fabulous. I'm always looking for a great steak. That was impressive. It came out really well. My wife has a very sensitive palette. She said it was well balanced and that all the flavors did not take over the flavor of the steak. As always, thank you for your great instructional videos. I am becoming a pandemic chef.
As an old South African that is proud of how we cook our meats. I am willing to learn a few things from Chef Jean-Pierre...👌
Just cooked my first ever beef steak, I'm new to this, bought an iron cast pan and cooked a flat steak which was really thick, 2 inches, but thanks to Jean-Pierre it turned out great. Thank you Chef!!!