@10:14 Really liked the video and technique...but that definitely is not medium. That thing needs a few more minutes (why many put it in an oven for a few minutes between searing rather than resting at room temperature).
I just tried this cooking method and I made the best steak I’ve ever had! So buttery! I was finally able to make the perfect steak for my wife! Thank you for this tutorial!
This is great! I preheat my oven to 500. Season steak. Pan fry in cast iron pan for one minute on each side. Put butter on it and put iin oven for 5 minutes. Comes out perfect.
I wish I had that smoke extractor fan. I fill my home kitchen with smoke doing this on my stovetop. I bought an electric smokeless grill for the countertop, and it has eliminated the smoke but it doesn’t get hot enough. I hate gas grilled steaks. I think I’ll just come to your restaurant. That looks amazing. I want the cracklings, too. ❤️
One great guaranteed way to avoid smoke and odors (for instance boiled lobster), is to purchase a portable gas range if your grill doesn’t have one. Then, if you have a screen porch like me, just cook it outside! It’s so nice to eat in absolute clean air lol.
Very very good technique. The water with the butter is class. However I really do prefer my steaks cooked over coals. But hey ho. Class video. Steak looked absolutely awesome. Love it.
thank you, brother .. everything I see online is "crank the heat up to put on a sear..." you're the only one that says "heat it to medium to put on the sear"..... I'm never happy with the results from other folks advice.... I'm gonna try your method and report back.
Apparently, I wasn't the only one to threw fist bumps at my monitor when he slathered that steak in butter, then cut into it to reveal a perfectly Rare, med rare, Steak fit for the Gods!!
I was vegetarian till almost the age of 50, my oldest daughter got me to buy and try steak, I had no idea how to cook it. I pulled my cook book (BC) and said to use high heat and sear, add butter and baste. I have been eating meat or red meat since that day. Thank you to my oldest daughter Sheila for asking me to try it.
Why do I feel like this man is professionally cooking a perfect stake, for someone on MDMA that’s fist pumping in the next room? Literally a perfectly cooked steak. This in my opinion is the ONLY way to cook a steak. Very nice!
I use a modified version of what he does, and it takes things up a whole different level. This is a quick and dirty technique that makes sense in fast pace restaurant environment, but we can slow things down at home. Same general jist once you get the the cooking part, I just add some prep work for an even better steak. Firstly, Ill buy the primal or subprimal cuts of the meat I want, and then simply cut and vacuum seal a majority of the the meat. What happens when you do your own meat cutting, is that you get to keep the "waste" that is the trimmings and excess fat, after cutting out the dozen or so thick steaks you'll get. Its a super easy skill to learn, and it'll net you big savings down the road when grabbing meat on sale. That "waste" is the key though. All that excess fat? Let it render it down on low heat in a slow cooker for several hours, strain it with a dense strainer into some glass jars ( paper towels can work too, but you lose a lot due to absorption), and then let it cool. Boom. Now you got what is likely several months of beef tallow to use when cooking your meals, instead of having to cut beef fat from the steak every time. It also is cheaper overall than buying the tallow separately. Who doesn't like savings?! The tallow melts like butter and adds more beefy flavor to whatever your cooking. Next is the dry brine. First, take out the defrosted meat the day before you plan on cooking, pat the surfaces dry with paper towel, and then salt all sides with a kosher salt of your choosing (be generous with the salt on thick steaks, it'll absorb). I go ahead and add the pepper at this point (because I'm to lazy to season twice), but you can do it just before cooking if you want to. Once that's done, just toss it on a rack of some sort, and let it cool in the refrigerator anywhere from 4 to 48hrs, as preferred. I prefer mine to around the 24hr mark, but you can still notice a slight difference in as little as 4hrs. This'll help leave the surface nice and dry for the sear, making it much more complete. When you get to the basting stage, ill use a nice salted butter (Irish cream for the win), and add some garlic with the rosemary to really bring things home. Everything else is the same for the cooking part, I just find that using some proper beef tallow and a nice dry brine really elevates the steak to the next level. Happy cooking!
Dude, why your video popped up while I’m super hungry was evil! ;-). That looked amazing man and the overall size of the restaurant as it appears in the video, mannnn that must of smelled amazing! I cook filet very similar. Unfortunately my wife doesn’t like ribeye as she doesn’t understand that fatty value! 🙄. Best wishes and thx for increasing my hunger…lol
Thanks for watching. There is nothing wrong being hungry watching a steak being cooked. A filet is also a great cut. It has its place but, also not my favorite. I would say that in my retaurants, 90% of men eat a ribeye or a NYstrip and 90% of the women eat a filet.
It is a valid option if you have a dairy allergy. However, beware of the salt content of margarine. Some brands have a very high sodium content. Perhaps if you go a little lighter on the seasoning you could make it work. Let me know how it turned out. :D
Mistake ?? : at around 4:57 the chef says it's SEARED for about 6 to 8 minutes. It was Not cooked on each side that long and I think he means RESTED, NOT seared/cooked. I am following this recipe and it's gonna be great, but this seemed to be a "mistake" in wording. That would Not be the time he cooked the steak the first time. TY Chef for this excellent tutorial and technique !!
Definitely nowhere near rare (purple-blue) but I agree that it’s closer to a medium-rare though right down the middle between medium and rare so perfect!
Looks good and I'm sure it tasted good! I typically season the entire steak on all sides including the fat and then I sear the fat first and render it down before slapping it in the pan. 1.5 minutes per side without touching it and then drop in a bunch of butter / garlic & sage and baste it, flip it a couple of times without any heat. And let it rest 5min minimum on a warmed cutting board that sits atop the pan I just used....
More butter is never the wrong answer. As for cooking time, depends how fast you are. 4 people, 4 steaks is a 10 minutes proposition for me. I would probably use 1 pan for 2 steaks if you gas burners are wide enough. Et voila ;)
You are right. However, if you are going to baste it in butter like I did, be careful with the amount of salt that ends-up on you plate. Thanks for watching.
First, thanks for watching. I shot this with my cellphone a long time ago without color correcting. The colors are a little out of balance especially the red. I sure ate that steak though :D
I'm confused here. You take the fat again and cook it while its covered and you then put it to the side. You then take another pan and use the butter/water then the big chunk of butter. But you never address the rendered fat again. What do you do with that? And was it the same old fat from the beginning or new fat? Did you say use bacon is okay?..But again, what was the purpose of this second round of fat for. thank you...
First, thanks for watching. The rendered fat. You add some salt and serve it on the side. Here in Taiwan, people enjoy salted crispy fat. There was no second round of fat. I just cooled it and re-crisped it before serving. I would not use bacon when cooking the meat as it's going to burn very fast and add salt to your steak. It's also going to change the taste of your meat. Have a good day.
We sear first then, oven, then baste the steak in butter for the finish in the restaurant. This was made for people who don't have an oven (Like 90% of asia (where I live). Thanks for watching.
When cooking steak, regardless of method, griddle, skillet, broiler, bbq, smoker whatever…the key is always use PRIME cuts. Anything less, and your finished product will suffer greatly. I don’t like to fight with my steak. Of your steak is cooked right, you should be able to pull poeces to eat with a fork.
I'm. I thought when he first pulled the steak off that he was done with it. I was like man this steak doesn't look good. But when it came back and then seared it, it looks spectacular.
All steaks are not prime,and depending on the color whether it be blue, rare mid rare, medium, well done or what ever, sear it and put it into the oven, and when done take it out and then you declare with a dry rest wine,usually cabernet sauvignon and whole butter, plate with your vegetable and starch usually a baked potato with butter, sour cream bacon bites, either parsley or chives, but you must allow the steak to rest to have the juices get back in.i have cooked many steaks and filet mignon in my days, and if you can get your hands on some demi Glace even better, but steaks are served with maitre butter that's French, since I have worked in FRENCH restaurants but it depends on the cut of the beef cut I don't go to restaurants anymore because I know I will cook a MEDIUM RARE. And I like to make it mixture of Dijon mustard and some hot sauce and not Tabasco because it has to much vinegar never did like it even when I was young. Some places will off.She surf and turf,usually shrimp or lobster but that costs more money depends where you live as steak houses are very expensive, so I go to the store and buy it myself as I know what to look for, cheaper stay home and enjoy it
I got my steaks from Donald Russell the on-line Butcher's In Scotland a few years ago...If It's good enough for Nigella Lawson It's good enough for me Boys and Germs...
I thought everybody knew how to cook a steak like this. This is all right if you're just cooking one steak. but a little tough when you're cooking seven or eight of them
The origin of this video was that my restaurants are in Asia where 98% of the population doesn't have an oven. My customers asked me how to make a steak at home and I did this video for them. Of course in my restaurants where I make 20-30 steaks at the same time I use ovens. ;) Thanks for watching mate :D
Cooked this many times, excellent technique. At the buttering stage when the rosemary goes in I toss in a couple of garlic cloves!
The way you teach while cooking is so practical, will definitely try it.
Thanks a lot
@10:14 Really liked the video and technique...but that definitely is not medium. That thing needs a few more minutes (why many put it in an oven for a few minutes between searing rather than resting at room temperature).
I just tried this cooking method and I made the best steak I’ve ever had! So buttery!
I was finally able to make the perfect steak for my wife!
Thank you for this tutorial!
Thanks for watching. Glad to see that it helped you.
I've followed this method to the letter and it was the most amazing steak experience I've ever had! Literally melted in my mouth! Amazing!!👍👍👍
Happy that you are happy :D
This is great! I preheat my oven to 500. Season steak. Pan fry in cast iron pan for one minute on each side. Put butter on it and put iin oven for 5 minutes. Comes out perfect.
I do this as well, but leave steak in oven till 130 degrees, rest steak 5 min, comes out perfect every time!
Looks amazing. My pan fried didn't turn out but now I'll try this. I use cast iron pan. I don't know who this guy is but love his method here.
I wish more people would become vegan so there would be
more steak for me. To me a pan seared steak like this is a gift from god...
Grazie Mille!
AMAZING VIDEO AND A REAL INSPIRATION TO ME AND MY WIFE TO TRY THIS RECEPIE. I love your videos. Take care, keep up the great work.
I used your technique (genius BTW) and It came out to a perfect med-rare. Guys this works! Don't hesitate for a sec. Cheers!
Glad it helped!
I wish I had that smoke extractor fan. I fill my home kitchen with smoke doing this on my stovetop. I bought an electric smokeless grill for the countertop, and it has eliminated the smoke but it doesn’t get hot enough. I hate gas grilled steaks. I think I’ll just come to your restaurant. That looks amazing. I want the cracklings, too. ❤️
Thanks for watching.
That smoke extractor is commercial grade and not cheap on purchase and not cheap on the electrical bill but, it works ;)
@@iix23 Oh yes, I know. I was just wishing. 🙂 If I put a home version installed over my home stove I’d have to run a vent through the attic.
Definitely try using avocado oil if you don’t already. Makes a huge difference in the amount of smoke you get due to the high smoke point.
One great guaranteed way to avoid smoke and odors (for instance boiled lobster), is to purchase a portable gas range if your grill doesn’t have one. Then, if you have a screen porch like me, just cook it outside! It’s so nice to eat in absolute clean air lol.
Wow, never thought to use the steak fat to fry the steak. I use the butter technique. Great review.
I skip the steak and just eat butter.
Works just as well without cutting it off the steak!
Very very good technique. The water with the butter is class. However I really do prefer my steaks cooked over coals. But hey ho. Class video. Steak looked absolutely awesome. Love it.
Best pan fry steak tutorial ever!!!!
Thanks for watching!
Very nice! This chef really enjoys his cooking. I would like to visit his restaurant, where is it?
In Taiwan.
Nice, easy on the eyes, and a good cook too!!
That was a few years ago but thanks ;)
Awesome. Best steak I've ever had after following the recipe
Glad you liked it
Perfect, simple and easy and best.........Didn't know about water and butter mix Thanks. Now you can turn up the volume and eat.
Thanks for watching and your kind words.
Hi! What changes are needed to this superb cooking technique to make a *well-done* steak (same cut, same thickness,...)?
After finishing to sear it,, lower the temperature and be patient :D
@The Protean. So, keep it in the same pan but below a temperature which causes browning?
thank you, brother .. everything I see online is "crank the heat up to put on a sear..." you're the only one that says "heat it to medium to put on the sear"..... I'm never happy with the results from other folks advice.... I'm gonna try your method and report back.
Amazing video. I can't wait to try this method!!!!
I’ve been cooking steak with this method for years! It’s delicious!
Great to hear!
I’ve done shaved rib eye steaks- perfect every time only takes a minute per side
This guy knows what he doing GOOD JOB!
That's a very good explanation, hopefully I can give this a try in the future. Thank you!
Butter-ize! Love that double fry method.
Tried this and it was fantastic!
Glad you liked it!!
Apparently, I wasn't the only one to threw fist bumps at my monitor when he slathered that steak in butter, then cut into it to reveal a perfectly Rare, med rare, Steak fit for the Gods!!
I was vegetarian till almost the age of 50, my oldest daughter got me to buy and try steak, I had no idea how to cook it. I pulled my cook book (BC) and said to use high heat and sear, add butter and baste. I have been eating meat or red meat since that day. Thank you to my oldest daughter Sheila for asking me to try it.
Your daughter saved your life
I'm sorry you had to suffer almost 50 years without steak 😔 that's literally a lifetime without meats !! I wouldn't last a week lol
Why do I feel like this man is professionally cooking a perfect stake, for someone on MDMA that’s fist pumping in the next room? Literally a perfectly cooked steak. This in my opinion is the ONLY way to cook a steak. Very nice!
Started cooking my steaks this way for my wife and I and now all she wants for dinner is steaks! Thanks
That is awesome!
Could this be done with a DelMonico?
Wow that looks deliciously amazing the perfect stake
Great vid !Whats the name of restaurant and location?
Thanks for the video. Gives the idea for medium well
That was so informative. Grazie Grazie kiddo.
I use a modified version of what he does, and it takes things up a whole different level. This is a quick and dirty technique that makes sense in fast pace restaurant environment, but we can slow things down at home. Same general jist once you get the the cooking part, I just add some prep work for an even better steak. Firstly, Ill buy the primal or subprimal cuts of the meat I want, and then simply cut and vacuum seal a majority of the the meat. What happens when you do your own meat cutting, is that you get to keep the "waste" that is the trimmings and excess fat, after cutting out the dozen or so thick steaks you'll get. Its a super easy skill to learn, and it'll net you big savings down the road when grabbing meat on sale. That "waste" is the key though. All that excess fat? Let it render it down on low heat in a slow cooker for several hours, strain it with a dense strainer into some glass jars ( paper towels can work too, but you lose a lot due to absorption), and then let it cool. Boom. Now you got what is likely several months of beef tallow to use when cooking your meals, instead of having to cut beef fat from the steak every time. It also is cheaper overall than buying the tallow separately. Who doesn't like savings?! The tallow melts like butter and adds more beefy flavor to whatever your cooking. Next is the dry brine. First, take out the defrosted meat the day before you plan on cooking, pat the surfaces dry with paper towel, and then salt all sides with a kosher salt of your choosing (be generous with the salt on thick steaks, it'll absorb). I go ahead and add the pepper at this point (because I'm to lazy to season twice), but you can do it just before cooking if you want to. Once that's done, just toss it on a rack of some sort, and let it cool in the refrigerator anywhere from 4 to 48hrs, as preferred. I prefer mine to around the 24hr mark, but you can still notice a slight difference in as little as 4hrs. This'll help leave the surface nice and dry for the sear, making it much more complete. When you get to the basting stage, ill use a nice salted butter (Irish cream for the win), and add some garlic with the rosemary to really bring things home. Everything else is the same for the cooking part, I just find that using some proper beef tallow and a nice dry brine really elevates the steak to the next level. Happy cooking!
Dude, why your video popped up while I’m super hungry was evil! ;-). That looked amazing man and the overall size of the restaurant as it appears in the video, mannnn that must of smelled amazing! I cook filet very similar. Unfortunately my wife doesn’t like ribeye as she doesn’t understand that fatty value! 🙄. Best wishes and thx for increasing my hunger…lol
Thanks for watching. There is nothing wrong being hungry watching a steak being cooked. A filet is also a great cut. It has its place but, also not my favorite. I would say that in my retaurants, 90% of men eat a ribeye or a NYstrip and 90% of the women eat a filet.
@@iix23 sounds about right man! Best wishes!
I feel ya dude I only get the best cooking vids when I'm fucking hungry... however whenever I fast it's weird that I love watching cooking vids
Beautiful !!! Ty for sharing
Thanks for watching!
Awesome tutorial! On my way to go buy some steak right now 😎
Rock on!
Can I use bacon grease in the pan as well?
Great video, thanks! Have you ever tried to caramelize the steak with margarine instead of butter? I can’t have butter.
It is a valid option if you have a dairy allergy. However, beware of the salt content of margarine. Some brands have a very high sodium content. Perhaps if you go a little lighter on the seasoning you could make it work.
Let me know how it turned out. :D
@@iix23 thank you!
Why can't you do butter? Margarine is horrible for you!
@@eternallyminded7 kosher
Olive oil is far better than margarine
He’s cooking like a boss 🙏🏻✨👌🏻
no cast iron?
watching this vid after dinner...instantly hungry again! 😅😅😅
will it work on stainless steel pan?
I wish we could cut the steak at longhorn but they come prepacked
I’m sure I heard that a ribeye should be cooked to medium/well as it has enough fat which allows extra time to render and caramelise.
Medium rare the best
That steak looks amazing
Mistake ?? : at around 4:57 the chef says it's SEARED for about 6 to 8 minutes. It was Not cooked on each side that long and I think he means RESTED, NOT seared/cooked. I am following this recipe and it's gonna be great, but this seemed to be a "mistake" in wording. That would Not be the time he cooked the steak the first time. TY Chef for this excellent tutorial and technique !!
looks great will try it like this
Great video 👍🏼
Thanks 👍
Excellent!
Can I cook a steak in small wok?
Flat bottom wok, yes but be careful as woks tend to be very thin and it makes it harder to control the temperature.
@@iix23 ok thank you man
Damn Dude, I just had breakfast and now I'm hungry again.
I see you like carbon steel pans. 👍🍻
Hmmm. Let me try this technique
nice! love seeing other peoples way of cooking a nice steak meaning theres no real right way :)
Thanks for watching!
I had to cook ribeyes for 10 and sous vide was the way to fly. Guests couldn't believe how great they tasted and all the same doneness...
A beautiful cooking lesson. To call it a medium cooked steak is a real stretch though. That is a rare to medium rear effort.
Definitely nowhere near rare (purple-blue) but I agree that it’s closer to a medium-rare though right down the middle between medium and rare so perfect!
Thanks for watching
I have to like this ... cool
Looks good and I'm sure it tasted good! I typically season the entire steak on all sides including the fat and then I sear the fat first and render it down before slapping it in the pan. 1.5 minutes per side without touching it and then drop in a bunch of butter / garlic & sage and baste it, flip it a couple of times without any heat. And let it rest 5min minimum on a warmed cutting board that sits atop the pan I just used....
This is my favorite steak in your restaurant sir 🤩🤩🤩 hope to come back agin in the park very soon 😊😊😊😋😋😋
Perfect 👌👌👌
Thank you! Cheers!
"Butterize." I need to add that to my vocabulary. 😂😂😂 I stopped using butter on steaks when I discovered demi glace, but butter is still good.
Best way to cook steak..... Ever!!!
Why put the trimmed fat in a different pan?
My bet is that is a rib eye that could hold its own against ANY of the major steak houses anywhere!
Should I have 4 people over for supper I have to calculate 2 hours of cooking ___8 pans____and 3 pounds of butter ?
More butter is never the wrong answer. As for cooking time, depends how fast you are. 4 people, 4 steaks is a 10 minutes proposition for me. I would probably use 1 pan for 2 steaks if you gas burners are wide enough. Et voila ;)
You MUST heavily season it, the streak loses seasoning while cooking
You are right. However, if you are going to baste it in butter like I did, be careful with the amount of salt that ends-up on you plate.
Thanks for watching.
That’s rare friend, not medium or medium/rare. Nonetheless I’d eat it.
First, thanks for watching.
I shot this with my cellphone a long time ago without color correcting. The colors are a little out of balance especially the red.
I sure ate that steak though :D
Looks really good, he just cut into it too quick, all that work and 9:38 not even a 20 sec rest before slicing...
I'm confused here. You take the fat again and cook it while its covered and you then put it to the side. You then take another pan and use the butter/water then the big chunk of butter. But you never address the rendered fat again. What do you do with that? And was it the same old fat from the beginning or new fat? Did you say use bacon is okay?..But again, what was the purpose of this second round of fat for. thank you...
First, thanks for watching.
The rendered fat.
You add some salt and serve it on the side. Here in Taiwan, people enjoy salted crispy fat.
There was no second round of fat. I just cooled it and re-crisped it before serving.
I would not use bacon when cooking the meat as it's going to burn very fast and add salt to your steak. It's also going to change the taste of your meat.
Have a good day.
That was the first thing I thought of too. Thanks for addressing that!
what you skipped garlic?!
I always put the pepper at the end because it will burn during that high-heat process.
Yeah !! You most definitely have to have a " VERY " powerful vent fan over the cooking area !!!!!!!!!!!!!!!!!!!!!!!
You got that right!
Beautiful steak and process but in a restaurant can you have your people spend that much time cooking one steak for one customer?
We sear first then, oven, then baste the steak in butter for the finish in the restaurant.
This was made for people who don't have an oven (Like 90% of asia (where I live).
Thanks for watching.
God that looks soo good.
Thanks.
Franncais Canadiane?
You got me :D
When cooking steak, regardless of method, griddle, skillet, broiler, bbq, smoker whatever…the key is always use PRIME cuts. Anything less, and your finished product will suffer greatly. I don’t like to fight with my steak. Of your steak is cooked right, you should be able to pull poeces to eat with a fork.
Choice is fine as well just don’t do select
Huh. That’s funny. I never buy prime and mine are delicious 🤔
Those categories are subjective by the USDA. I dont trust them
Looks yummy.....
Thank you 😋
No garlic???
I'm. I thought when he first pulled the steak off that he was done with it. I was like man this steak doesn't look good. But when it came back and then seared it, it looks spectacular.
Thanks for watching.
I always completely rub my steaks down with butter on both sides before I season it.. then let the butter cook into it !
steak looks amazing but if I cooked this at home I would have to disconnect my smoke alarm.
Wow! I could eat this right off the screen.
my neighbors smoke alarm would go off if I tried this at home.
:D
Do this outside on a grill or hot plate
Tkhs for sharing 😎👍
Thanks for watching.
Butterize butterize 😂😂🕺🏽
Appreciate it . ⭐💪
Needs subtitles. Can't hear him more than half the time
All steaks are not prime,and depending on the color whether it be blue, rare mid rare, medium, well done or what ever, sear it and put it into the oven, and when done take it out and then you declare with a dry rest wine,usually cabernet sauvignon and whole butter, plate with your vegetable and starch usually a baked potato with butter, sour cream bacon bites, either parsley or chives, but you must allow the steak to rest to have the juices get back in.i have cooked many steaks and filet mignon in my days, and if you can get your hands on some demi Glace even better, but steaks are served with maitre butter that's French, since I have worked in FRENCH restaurants but it depends on the cut of the beef cut I don't go to restaurants anymore because I know I will cook a MEDIUM RARE. And I like to make it mixture of Dijon mustard and some hot sauce and not Tabasco because it has to much vinegar never did like it even when I was young. Some places will off.She surf and turf,usually shrimp or lobster but that costs more money depends where you live as steak houses are very expensive, so I go to the store and buy it myself as I know what to look for, cheaper stay home and enjoy it
ok boomer
Actually, the first step to pan searing a steak, is having a kitchen and ventilation system that won't smoke or burn down your house.
Ha ha ha
Shouldn’t you have let it rest? Me thinks you cut into it too soon.
damn this dudes knows his shit
Thank you sir
Did you used to be a Marine? Your hair cut says yes, thank you for your service.
I wasn't in the service but I am sure that people who were would appreciate your sentiment.
I will serve this to my wife. I have to be ready. Medium rare will cause her to faint.
I cook with butter at start 4 min each side,perfect medium rare.
That's great
I got my steaks from Donald Russell the on-line Butcher's In Scotland a few years ago...If It's good enough for Nigella Lawson It's good enough for me Boys and Germs...
nice!
I thought everybody knew how to cook a steak like this. This is all right if you're just cooking one steak. but a little tough when you're cooking seven or eight of them
The origin of this video was that my restaurants are in Asia where 98% of the population doesn't have an oven. My customers asked me how to make a steak at home and I did this video for them. Of course in my restaurants where I make 20-30 steaks at the same time I use ovens. ;)
Thanks for watching mate :D