Renowned chef Raymond Blanc has my respect in the kitchen. I love the passion in his voice and appreciation of this fine meat. Some traditions are kept too quiet and not voiced. Typical basic methods of cooking steak are only visible. Raymond Blanc in cooking is as Monet in art both passionate in their field.
Exactly the kind of meal my grand-mother would have prepared for us (yes we were super spoiled :). So old-fashion and mouthwatering French daily cuisine. Merci Monsieur Blanc!
After using the frequently recommended technique several times where you sear over high heat and finish in the oven, I can say that this method gives you the same result with way less stress and mess. Nice to see chefs cutting through the BS to show methods that are a better fit for home cooking. Made a mushroom and white wine pan sauce but the flavor from the fond and the brown butter was so good that I'm sure it would've been nice with just water as shown
@@michaellaidler7143 preheat the pan before until before smoking point.. bit of oil sear 2 min each side then put in oven up to 4 minutes you'll have a medium steak depending on the thickness of your steak .
I wonder why he pours water onto the pan WHILE the steak is still in there. Is it the same like taking the steak away and pouring the water in the empty pan? Or does it have a special reason?
+Cioccolateria Barely makes a difference given that the steak and water are together for a matter of seconds. Whatever you do, the key is to get all the caramelised bits (anything brown) on the plate.
tried this method today, and my god the jus was amazing! i still got slight grey lining tho i guess my pan was hotter than it was supposed to be? but well still it was awesome
So what's better for a steak , cooking it on a rather low heat using butter (less than 150° C because butter will burn at 150° C) or on a higher heat like Gordon Ramsay does, who uses extra virgin olive oil heated up to its smoking point (about 180 / 190° C) ?
It depends on the thickness of the steak. a thin steak needs a short cooking time at high temp to get the browning without overcooking the inside. a thick steak you cook slower so the inside is cooked by the time the outside is browned. simples :-)
andy james Makes sense :) Do you know what kind of pans Raymond Blanc is using here? They seem to be non-stick pans, but I doubt he would use Teflon for cooking a steak right?
Karti Loco No don't get teflon or other non-stick coatings. if you want non-stick, get a pan which is anodized or ceramic. you can use even metal implements with them and they are oven safe too.
I used to use the high heat method but now I'm reformed. It's REALLY easy to turn the outside of your steak into leather that way. But it really depends on the thickness of your steak. Thinner steaks cook quickly and can better withstand a blazing skillet or grill, I've found that for thicker steaks a medium high heat delivers the best results with the most control. Just don't go any lower than medium high heat or you'll never get any flavorful caramelization.
Him and Marco Pierre White are the gods of cooking in my eyes. They both have (completely different) ways of speaking and telling you how to cook with so much passion and charisma. Though if you had to choose one to be your dad you'd pick Raymond every time lol Marco would beat the fuck out of your disobedient ass!
And interestingly, Raymond has achieved much more and given back to the world much more with his friendly, warm, caring approach than the hysterical MPW... That somehow contradicts the mantra that a chef "must" be an alpha male who only shouts and swears.
@@cioccolateriaveneziana Yeah I LOVE the fact he's SO fucking nice. That goes a long way with me, with people. And yeah even the female chefs are alpha males! lol Then again I've never actually seen Raymond in an actual restaurant kitchen when the heat is on. Have you? What's he like? Or if you haven't, then maybe he turns on his Alpha mode and shouts the fuck out of people, but probably swears in French so it sounds like he's being eccentric and continental rather than "YOU FUCKING DONKEY!" of other well known chefs lol
6 minutes per side. Though from experience, the second side usually slightly overcooks. This is because the pan beneath the steak is cooler than the pan before placing the steak down on the first side (the steak eats up the heat and prevents it from reaching the previous temperature). After 6 minutes the steak is slightly more than half cooked, but it still takes a good 6 minutes for the other side to caramelize as well as the first side.
Please show where fondent is a word. People who love cast iron are about as reasonable as religious people. It can make for a nice panini press, grill pan, stir fry, but we're in 2017 and so can many other solutions that can do other things so much better!
Wait a minute... "six minutes on one side and then six minutes on the other"? That means the beans were steaming hard for at least 12 minutes. That's ridiculous.
This is really great but some of the things he does belong in the past. Modern science of cooking has proven that few of the things he does are wrong. However his final result still seems amazing
diasspeed Refined olive oil is basically throwing money away, it doesn't have the qualities of the extra virgin olive oil and you can always use ground-nut or rape-seed oil for frying - these oils don't have any flavour and their burning point is high. So if R. B. says "never use olive oil", I hear "never use EXTRA VIRGIN olive oil" and take rape-seed oil which is fine for high temperatures.
diasspeed 2) Someone has been watching "How to cook like Heston", am I right? :-) If ONE cook turns his steaks every 15 seconds and EVERYBODY ELSE turns them just once, that doesn't mean their cooking would be "old-school". Really, I thought, you meant other things, things that really belong to the past like covering the entire plate with sauces and drawings ornaments in it (like in the 80's). IMO Raymond Blanc's dishes are nicely contemporary.
+diasspeed the method of turning it every 15 to 20 seconds is for a really hot pan. Usually most chefs say to get the pan as hot as possible and put the steak in and leave it. That's where the difference is. Raymond has a medium heat on his pan eliminating the need to constantly turn it. Heston disproved the theory of turning it once in a hot pan not a medium heat pan. Hence why both Heston and Raymond's steaks don't have that grey ring of meat round the outside. He can also pepper the steak beforehand because of this method as the pan isn't hot enough to scorch the pepper.
![30 ชั่วโมงคนเดียว บนรถไฟชั้น 3 โซเวียต [Around The World Ep. 2]](http://i.ytimg.com/vi/MlE9boAVqDA/mqdefault.jpg)
Renowned chef Raymond Blanc has my respect in the kitchen. I love the passion in his voice and appreciation of this fine meat. Some traditions are kept too quiet and not voiced. Typical basic methods of cooking steak are only visible. Raymond Blanc in cooking is as Monet in art both passionate in their field.
Exactly the kind of meal my grand-mother would have prepared for us (yes we were super spoiled :). So old-fashion and mouthwatering French daily cuisine. Merci Monsieur Blanc!
After using the frequently recommended technique several times where you sear over high heat and finish in the oven, I can say that this method gives you the same result with way less stress and mess. Nice to see chefs cutting through the BS to show methods that are a better fit for home cooking. Made a mushroom and white wine pan sauce but the flavor from the fond and the brown butter was so good that I'm sure it would've been nice with just water as shown
The sear and bake method stinks. Better is this method, or even pan searing and basting until finished.
I tried this method of cooking steak last time, and it was the best cooked steak i've ever had. How is this not better known??
I thought 6 minutes on both sides would make the steak far too well done. It looked so nice though.
Every time I've tried it, my steak turned out grey and overdone :(
Wtf you lying
@@michaellaidler7143 preheat the pan before until before smoking point.. bit of oil sear 2 min each side then put in oven up to 4 minutes you'll have a medium steak depending on the thickness of your steak .
@@michaellaidler7143 sounds like either your pans too hot or your steaks too thin, this really only works for a super thick steak.
What a master.
Merci, Shane!
My second favourite chef.... Bruno Albouze is the total master .. both are a joy to watch...
far away in Sri Lanka, your work is soo admired & appreciated ..
i'm off to the shop right now that steak looked perfect
Damn... Everyone else is all about scorching the hell out of steak as fast as possible.
I wonder why he pours water onto the pan WHILE the steak is still in there. Is it the same like taking the steak away and pouring the water in the empty pan? Or does it have a special reason?
+Cioccolateria it most likely doesn't change anything.
I would have thought that it stiffens the steak but then Raymond Blanc wouldn't do it, would he...
+Cioccolateria Barely makes a difference given that the steak and water are together for a matter of seconds. Whatever you do, the key is to get all the caramelised bits (anything brown) on the plate.
It's just to make sure that the water don't boil away too fast
I think its only for deglazing the pan cuz he removed the steak as soon as he added that water
tried this method today, and my god the jus was amazing! i still got slight grey lining tho i guess my pan was hotter than it was supposed to be? but well still it was awesome
what about the lemon zest in the potatoes? I expected to see that recipe from your book...
So what's better for a steak , cooking it on a rather low heat using butter (less than 150° C because butter will burn at 150° C) or on a higher heat like Gordon Ramsay does, who uses extra virgin olive oil heated up to its smoking point (about 180 / 190° C) ?
It depends on the thickness of the steak. a thin steak needs a short cooking time at high temp to get the browning without overcooking the inside. a thick steak you cook slower so the inside is cooked by the time the outside is browned. simples :-)
andy james Makes sense :) Do you know what kind of pans Raymond Blanc is using here? They seem to be non-stick pans, but I doubt he would use Teflon for cooking a steak right?
Karti Loco No don't get teflon or other non-stick coatings. if you want non-stick, get a pan which is anodized or ceramic. you can use even metal implements with them and they are oven safe too.
gordon ramsay uses olive oil / ground nut oil for steaks. but it is never "extra virgin" olive oil. generally you dont want to cook with it.
I used to use the high heat method but now I'm reformed. It's REALLY easy to turn the outside of your steak into leather that way. But it really depends on the thickness of your steak. Thinner steaks cook quickly and can better withstand a blazing skillet or grill, I've found that for thicker steaks a medium high heat delivers the best results with the most control. Just don't go any lower than medium high heat or you'll never get any flavorful caramelization.
first thing you nu, you di you do!
I loved the steak. The saute potatoes I had to finish in the oven they were taking far too long.
Him and Marco Pierre White are the gods of cooking in my eyes. They both have (completely different) ways of speaking and telling you how to cook with so much passion and charisma. Though if you had to choose one to be your dad you'd pick Raymond every time lol Marco would beat the fuck out of your disobedient ass!
And interestingly, Raymond has achieved much more and given back to the world much more with his friendly, warm, caring approach than the hysterical MPW... That somehow contradicts the mantra that a chef "must" be an alpha male who only shouts and swears.
@@cioccolateriaveneziana Yeah I LOVE the fact he's SO fucking nice. That goes a long way with me, with people. And yeah even the female chefs are alpha males! lol Then again I've never actually seen Raymond in an actual restaurant kitchen when the heat is on. Have you? What's he like? Or if you haven't, then maybe he turns on his Alpha mode and shouts the fuck out of people, but probably swears in French so it sounds like he's being eccentric and continental rather than "YOU FUCKING DONKEY!" of other well known chefs lol
Ray as your dad, Marco as your big brother
where is adam? lol
Water in the pan? In use wine or brandy. Ok.
What?!?! How? I have to try this technique
Anyone know how long he had cooked the steaks on each side?
He may have stated it, but I might have missed or didn't understand when he did so
6 minutes per side. Though from experience, the second side usually slightly overcooks.
This is because the pan beneath the steak is cooler than the pan before placing the steak down on the first side (the steak eats up the heat and prevents it from reaching the previous temperature). After 6 minutes the steak is slightly more than half cooked, but it still takes a good 6 minutes for the other side to caramelize as well as the first side.
shoutenry Thank you!
+shoutenry 6 is a lott
+Soap In A Box 6 minutes is for 6cm thick steak..
+Myrrah this method is not on high heat.
My hero
what kind of oil is he using for the potatos? I cannot get it, thanks!
+Gyöngyi Csehy rapeseed oil
Rapeseed oil, also known as canola oil.
+ley calvelo Thanks! :-)
+Zoid Burg Thanks!
Rapeseed oil
You can see the shadow.of the cameraman😂
Looked more like a machine gun than a sniper riffle.
I have never seen this before, cooking steak at low heat.
"easily serve two people??" I would destroy that piece of meat all by myself
In the words of a classic, it serves "deux personnes normales ou une personne anormale..."
Спасибо !!!!
Ol la la..
non-stick for steak.... a cast iron skillets will give 2x times for fondent
+poohead970 lower your heat and cook the steak longer
+poohead970 Sounds awesome.
Please show where fondent is a word. People who love cast iron are about as reasonable as religious people. It can make for a nice panini press, grill pan, stir fry, but we're in 2017 and so can many other solutions that can do other things so much better!
THAT steak serves 2 people???... lol...
If you saw the price of good aged meat... ;)
In England where our obesity rate is dwarved by the yanks, yes.
did he just cold pan that steak..
No. He drove the water off of the butter, and put the steak into fat that was over 100C.
Wait a minute... "six minutes on one side and then six minutes on the other"? That means the beans were steaming hard for at least 12 minutes. That's ridiculous.
Notice that he removed the beans from the heat (3:45), so maybe he is letting them coast, so to speak.
Yep, slow cooks it for over 10 minutes and it's still med-rare. Perfect. Sorry, I guess you know better than a chef étoilé?
This is really great but some of the things he does belong in the past. Modern science of cooking has proven that few of the things he does are wrong. However his final result still seems amazing
+diasspeed Which things?
diasspeed Refined olive oil is basically throwing money away, it doesn't have the qualities of the extra virgin olive oil and you can always use ground-nut or rape-seed oil for frying - these oils don't have any flavour and their burning point is high. So if R. B. says "never use olive oil", I hear "never use EXTRA VIRGIN olive oil" and take rape-seed oil which is fine for high temperatures.
diasspeed 2) Someone has been watching "How to cook like Heston", am I right? :-) If ONE cook turns his steaks every 15 seconds and EVERYBODY ELSE turns them just once, that doesn't mean their cooking would be "old-school". Really, I thought, you meant other things, things that really belong to the past like covering the entire plate with sauces and drawings ornaments in it (like in the 80's). IMO Raymond Blanc's dishes are nicely contemporary.
+diasspeed In fewer words: if he gets the right result, the method can't be entirely wrong.
+diasspeed the method of turning it every 15 to 20 seconds is for a really hot pan. Usually most chefs say to get the pan as hot as possible and put the steak in and leave it. That's where the difference is. Raymond has a medium heat on his pan eliminating the need to constantly turn it. Heston disproved the theory of turning it once in a hot pan not a medium heat pan. Hence why both Heston and Raymond's steaks don't have that grey ring of meat round the outside. He can also pepper the steak beforehand because of this method as the pan isn't hot enough to scorch the pepper.