People get so wound up about seeing chefs using a temp probe, I'd rather eat at a place that can guarantee the done-ness of a steak, rather than the primadonna chefs place where he's saying "I can tell how well done it is by feel" Love your take on food and next London trip, I'm in for a dairy cow steak!
I just found your guys' channel like 3 days ago and pretty much binge watched all of your videos. This channel is gonna blow up - I'm sure. The love for their craft everybody has in this restaurant is radiating. That combined with the professionalism and teamwork of your hole crew is amazing to witness. I don't work in the food industry and watching those busy night POVs gives me a new appreciation for chefs and restaurant staff in general.
Literally people are weird these days, I’ve been cooking for more than 10yrs and I know how to cook a perfect steak and I still USE MY TEMP PRO is no just a habit is more than that. Is like going beyond perfection. Thank you chef and love your videos ✌🏻
I immediately stopped the video when he said that as Guga has advised to turn the steak as often as necessary to keep an even cook and prevent burning. Turned me off from the rest of the clip. I was going to type exactly what you said but no need.
So! 47th year as a chef , I watched with interest as a number of chefs I’ve worked with lately have cooked steak this way unlike the chargrilled method and then I heard you mention Heston !!!!! And bingo , great video and answered my question, nice lads keep the good vibes flowing 🙌
Great vid! One thing you didn't mention that made a huge difference in my steak cooking is to let the meat sit out of the fridge for 15-20 mins or so before cooking.
I'm pretty sure Guga also flips the steak very regularly the same way as you're doing in the video. On his Guga Foods channel, most of it is usually edited out, so it looks like he only flips a couple of times.
Only found this channel a couple of days. Fantastic. Followed you instructions and made the best steak I have ever cooked. Keep up the good work. Thanks
I watched a video of Heston Blumenthal many years back using the flipping technique. I still use it today and I'm not going back. Dope channel, subbed!
For the most part, Guga turns his steaks multiple times during the cook, but I get what you mean with so many TH-cam- and TV-chefs saying you have to only fry once on each side
I've been watching your videos for about a year - lovely stuff and always insightful. I finally had a meal at Fallow last month when I was on a trip to London from the states. Such a wonderful lunch. Thank you!
I have one of these wierd fantasies about traveling the world and working in different kitchens and learning their techniques. At my job we use an infrared broiler to cook the steaks. Your videos are awesome keep up the good work.
Just tried the flipping method you taught in this video instead of searing on each side once before basting and gotta say...it was the best medium rare I've cooked. Thanks
Yea, Harold McGee on food and cooking is the name of that tome!! That’s a big book!! He also dispelled the myth about sealing in the juices with a hot pan, or hot surface……..ppl still say it tho🤦♂️
Depending on the cut or thickness I still prefer to either sous vide, or reverse sear steaks. In a restaurant of this caliber though, I understand this way is better, able to turn tickets quick and with precision. It's really taking me back to F&B days for sure seeing this again. Kudos
They also have industrial cooktops which can achieve much higher heat. With large tomahawks I am the same. Anything smaller like a regular steak I’ll do the same as this.
Watching him add that big mound of butter to the sirloin made my 46 year old Scottish heart jump for joy! My arteries will suffer but I couldn’t care less……..that steak was just incredible looking!
I usually flip our 200g filet steaks up to 3 or four times. I saw in this video you flip them more often and the colour seems to be lighter. Considering that i'll give it a try tomorrow. Keep up the good work
I feel like unless youre starting on a RIPPING hot pan with canola/grapeseed/avocado oil which has a higher smoke point, you wont get a thick dark crust. But those are purely preferences. I love a nice thick crust but i also almost exclusively sous vide my steaks so i get the pan as hot as i possibly can and then I crust up both sides. First side just oil thats in the pan, and when I flip I add the butter and thyme and turn off the heat immediately. Steak is already cooked out of the bath so im just trying to achieve a crust and buttery, thymey flavors.
I think the constant flipping makes sense especially if you just want a really good crust without overcooking the area right under the crust (The grey line that he's talking about), then letting residual heat cook the inside of the steak gently while it's resting. I agree with @erickim1739 that souvide or reverse sear is definitely the way to go for larger thicker steaks.
@@erickim1739 You can actually achieve a crust with low heat. th-cam.com/video/uJcO1W_TD74/w-d-xo.html I tried the cold sear method in this video and unbelievably it worked well. I was able to mange the temps as I have a thermopen (like what they use in this video and the linked video) and in IR temp gun. I couldn't believed it was so successful. It was difficult to repeat however and really depended a lot of the steak thickness.
Found you guys on Tik tok, and havent looked back since! I think your videos are awesome! Seem so friendly and down to earth guys! Class above the rest and I love the content :) Its on my list to try and come to you guys in 2024!
Using what i think is a yanigiba to cut the meat!! Nice haha. Ive always cooked my steaks this way charcoal has its pros but cast iron butter basted herbs etc just has a unique infused flavour and umami from the marriade. Great vid man cheers
Hello Chefs, any tips on cooking this kind of cuts on a grill? Is it the same as cooking it on a pan or a flat top? Or is there a different methodology?
Similar concept, but instead of basting with butter to gently finish cooking, put it in the indirect heat zone to slowly come to desired temperature. So direct heat to develop crust -> indirect heat to bring to temp -> take off heat to rest and bring to final temp. You can also probably grill to get the crust and charcoal flavor, then transfer to a pan to baste with butter to get the butter-basted flavor.
For anyone that can answer, would the cook time on the sirloin be the same as the ribeye? Would love to start cooking, your videos really helps me out :)
Yh for tender cuts of meat, anything from the rib section basically it’s entirely down to internal temperature. He cooks the filet to 48 degrees which is the temp for rare (he says medium rare in the video I have no idea why). Medium rare is 50-53 degrees, medium somewhere around 55-60. It’s all up to personal preference but conventionally filet are cooked to rare and sirloin, ribeye, flank, flat iron etc to medium rare. One thing to note is that the carry over heat will mean that steaks increase in temp from when they are taken out of the pan. So make sure to take out your steak anywhere from 5-20 degrees below what you’re aiming for and let it rest for close to the amount of time it was in the pan. For example if I’m cooking a 300g ribeye and I’m aiming for med rare, I’d cook it in the pan for about 6-8 minutes, take it out when the probe reads 40-45 degrees and then let it rest for 6 minutes before slicing. The resting period is critical not only for retaining the juices but also the appearance of the meat. A non rested steak will appear grey when you cut it even if you cooked it to the right temp
That or just blued (depending on the cut) is how I like my steak. If I can get them, fresh, wet, green bunches of peppercorns used as an aromatic in the oil/fat produces a beautiful piquant flavour. Feeling very hungry now. 🥩
Can I ask for your expert advice on handling steaks for a steakhouse? What do you do with the unsold thawed out, room tempered steaks at the end of service? Do you put them back in the freezer?
Huge fan of what Fallow does with their ingredients and food. But gotta say the steak wasn't great when i tried it as it was chewy and tough, it's not as good as the other amazing dishes. Might go back and give it a second try tho.
I found your channel a few weeks ago and I've been binging the videos. I'm back in the UK in 8 weeks and I would love to come and eat at your restaurant.
Interesting, the science behind flipping makes sense to me. I'm pretty empirical with my cooking, curious when you said the right cooking temperature , roughly what temp in c or f is right ?
Amazing video guys! Just a thought, I know you guys like making use of your waste, which is amazing by the way. But I couldn't help but notice (Correct me if i'm wrong) all that goodness left behind in the resting tray. Would it be possible to make a roux out of that left over butter/oil/meat juice and turn it into some sort of beefy, buttery Mac & Cheese as a side? No idea how this would work but if anyone can do it you guys can! Keep it up and best of luck
very nice! only thing i disagree on is, adding the butter and keeping it over high heat, iwould add butter turn the heat to minimum and baste then rest to youir desired temp. The butter will still burn easy. Other then that perfekt
I agree with what he's saying. I cook my steaks by getting just a good sear and then adding butter and garlic to baste and cook. Tip, if you don't know, add olive oil to the butter to keep it from burning. Basting in butter keeps it from drying out and adds tons of flavor.
looks great chef! next time include a one second clip of you flipping the board or washing it, like you did your hands, coz you'll get a bunch of people leaving comments saying you cut cooked meat on a raw meat board and "cross-contamination" this and that.
I can watch and listen to this Man cook for hours. The Foodie in me is in absolute HEAVEN. @Fallow , I'm gonna need for you guys to drop more videos please and Thank You. #OfficiallyAddicted Lovin' this Channel 🤤😍🤤🥰🤤🤤🤤🤤
The whole only turning it once has so much potential of going wrong for amateur homecook like me. I find it highly depends on the temperature of the stake and it's thickness. I either end up with the mentioned grey band or under cooking my meat. As a begineer I find the tip of turning it often gives me more consistent medium rare outcome from my own experience.
It definitely is easier, but you kinda fuck up the maillard reaction by doing that. A good and easy technique is to use less oil and turn your meat ONLY when it detaches itself from the pan.
@@kevynlemoing8208 thanks will try that. People say you stuff up the Maillard reaction but I find the crust formed by turning it often is just as good tbh. Maybe if you end up giving the turning it often a go, you might get the same result. (When I say often its not like every seconds, you kind of let it rest in the pan a bit before the next flip.)
not to be "that guy" but Guga regularly flips his steaks while they are searing, then cooks indirectly until internal temp is reached. I do think constant flipping is better for crust, but much harder to control at home and significantly more difficult to keep it correct temp unless you're using thick steakhouse cuts.
Hello Jack and Will, I have been getting addicted to your channel, as I am only starting out my catering career at 22, I have fell in love with everything today within the restaurant environment, I have a question where can I get a couple of those tops use guys wear? During service, they aren't no normal chef whites and by damn I need two at moment with the heat in Northern Ireland! Yours thankfully and sincerely Travis
Me again.... Here is at least one vid where he mentions flipping along with other details or lies as he has called them. th-cam.com/video/inMNktvV668/w-d-xo.html
I thought so too. Possible that he watch some super old Guga video where he followed the 'flip once' rule? Otherwise not sure where he got the idea that Guga does that.
Chris Young, ex-Development Director at the Fat Duck, has an interesting vid on this very topic. He's the co-Author, with Nathan Myhrvold (ex-CTO of Microsoft), of Modernist Cuisine - a truly exceptional set of books. Temper your meat and flip frequently for consistent and repeatable outcomes every time
I’m a line cook quick question how do you manage perfect temp when you have multiple steaks at once’s I’m fine with a couple but once I get multiple steak orders I have a hard time keeping an eye on all of them any tips?
there still remains the discussion of pepper and salt (on to the meat) into a very hot pan as the pepper will burn. I have to admit that I prefer the salt only option when searing as burnt pepper isn't quite so pleasant.
People get so wound up about seeing chefs using a temp probe, I'd rather eat at a place that can guarantee the done-ness of a steak, rather than the primadonna chefs place where he's saying "I can tell how well done it is by feel" Love your take on food and next London trip, I'm in for a dairy cow steak!
imo the palm technique leaves far too much room for error. temp probe all the way!
It's so cringe. It's just some romanticized fantasy about cooking.
A good chef can tell how done it is by feel. Keyword here is good.
It’s 2023 temp probes are readily available so why not use one
Training wheels are also available, do you still use them?
I just found your guys' channel like 3 days ago and pretty much binge watched all of your videos.
This channel is gonna blow up - I'm sure.
The love for their craft everybody has in this restaurant is radiating. That combined with the professionalism and teamwork of your hole crew is amazing to witness.
I don't work in the food industry and watching those busy night POVs gives me a new appreciation for chefs and restaurant staff in general.
dont you have better things to do lol
@@communicative8459 same could be said for you :D
@communicative8459 shut up idiot
Damn it did blow up! It’s one of the most popular (like actually decent) cooking channels on TH-cam
Literally people are weird these days,
I’ve been cooking for more than 10yrs and I know how to cook a perfect steak and I still USE MY TEMP PRO is no just a habit is more than that.
Is like going beyond perfection.
Thank you chef and love your videos ✌🏻
I too know how to cook a perfect steak so I don’t need a thermometer.
There’s no such thing as beyond perfection.
2:28 Guga actually advises people to turn the steak regularly. Unlike all the other Michelin star chefs, like Marco Pierre White and Gordon Ramsay.
had to upvote. this guy slandered my guga, the steak king. im not a fan boy its just my opinion.
The steak king guga.
I believe 100% guga makes a better steak than mr white or ramsay
I immediately stopped the video when he said that as Guga has advised to turn the steak as often as necessary to keep an even cook and prevent burning. Turned me off from the rest of the clip. I was going to type exactly what you said but no need.
@@Arcadiez ramsay? sure, but better than white? u crazy
So! 47th year as a chef , I watched with interest as a number of chefs I’ve worked with lately have cooked steak this way unlike the chargrilled method and then I heard you mention Heston !!!!! And bingo , great video and answered my question, nice lads keep the good vibes flowing 🙌
Great vid! One thing you didn't mention that made a huge difference in my steak cooking is to let the meat sit out of the fridge for 15-20 mins or so before cooking.
Important video, real time cooking is something not readily available online and this is perfect.
Have to say massive thanks chef. I tried this method tonight and literally made the best steak I ever cooked
The flipping does help build a solid crust. I’ve tried both methods and easily prefer flipping.
I'm pretty sure Guga also flips the steak very regularly the same way as you're doing in the video. On his Guga Foods channel, most of it is usually edited out, so it looks like he only flips a couple of times.
Exactly!
You mentioned Guga says not to flip your steak but he's one of the people online that actually says to flip your steak very often
Only found this channel a couple of days. Fantastic. Followed you instructions and made the best steak I have ever cooked. Keep up the good work. Thanks
Love this channel. I come home from cooking for 8 hours on shift and still can't stop watching your POV videos 😆
bruh same
Sameeee lol
You must work at a five guys if you’re doing 8 hours haha, that’s a half day for a chef
you relax from work by watching others working a job that you do? you need a girlfriend mate or maybe form an addictive habit
Lol I’m working an 8 hour shift today and i Watch this stuff on break. 😅
Guga usually tells us to flip the meat as many times as necessary, at least from what I remember. But loved your videos as well!
I watched a video of Heston Blumenthal many years back using the flipping technique. I still use it today and I'm not going back. Dope channel, subbed!
Why is the back burner on?
I don't care anymore, shut up!
possible to heat the pan next to it
@@nikofuruiti4064lol you dumbass
Driving me crazy too
just wouldnt stop bothering me
For the most part, Guga turns his steaks multiple times during the cook, but I get what you mean with so many TH-cam- and TV-chefs saying you have to only fry once on each side
I've been watching your videos for about a year - lovely stuff and always insightful. I finally had a meal at Fallow last month when I was on a trip to London from the states. Such a wonderful lunch. Thank you!
Wonderful!
guga definitley flips his steak alot and advocates for it regularly
Thx for the tips. I love your restaurant (from afar). For a medium steak, what temp are you aiming for?
Really need a steak now..... Do you season again then after resting?
I have one of these wierd fantasies about traveling the world and working in different kitchens and learning their techniques. At my job we use an infrared broiler to cook the steaks. Your videos are awesome keep up the good work.
youre a student of the art, i respect it
That's not a weird fantasy at all. It's a good idea! What's holding you back?
Do you apply these techniques during service? Seems like a challenge while doing several orders and cooking other stuff on the side as well.
Just tried the flipping method you taught in this video instead of searing on each side once before basting and gotta say...it was the best medium rare I've cooked. Thanks
Definitely going to try it. Usually I get a not bad crust on the first side but the other never seems to quite get there.
great video. Why though was the flame on with out being used.
Yea, Harold McGee on food and cooking is the name of that tome!! That’s a big book!! He also dispelled the myth about sealing in the juices with a hot pan, or hot surface……..ppl still say it tho🤦♂️
That looks fantastic. Can't believe I've never visited Fallow. I work just around the corner and must have been to almost every other restaurant.
I’ve absolutely fallen in love with this restaurant these two blokes. There’s nobody out there as professional as English men.
Depending on the cut or thickness I still prefer to either sous vide, or reverse sear steaks. In a restaurant of this caliber though, I understand this way is better, able to turn tickets quick and with precision. It's really taking me back to F&B days for sure seeing this again. Kudos
Avoid sous vide. No matter if the bags are safe to cook in. Is still plastic.
No need to cook a steak for 4-6 hours...... Just cook it bruv
They also have industrial cooktops which can achieve much higher heat.
With large tomahawks I am the same. Anything smaller like a regular steak I’ll do the same as this.
Sous vide is acc shit for steaks. Reverse sear all the way for anything over 800g
What oil do you guys use when cooking your steaks?
I used to be a pantry chef. Seeing this brings me back.
Love this channel, supremely talented. Keep grinding lads
Great vid.
When someone has the balls to call out Guga when cooking steak, you know they know what they're doing.
Except Guga says to flip the steak often and Guga would absolutely cook a better steak than this "steak" (fillet🤢)
Watching him add that big mound of butter to the sirloin made my 46 year old Scottish heart jump for joy! My arteries will suffer but I couldn’t care less……..that steak was just incredible looking!
are you using carbon steel pans? Just ordered your seasoning for the corn ribbs and my mouth is watering. Excellent videos guys, best wishes.
Yeah, I think they are De Buyers
I usually flip our 200g filet steaks up to 3 or four times. I saw in this video you flip them more often and the colour seems to be lighter. Considering that i'll give it a try tomorrow. Keep up the good work
I feel like unless youre starting on a RIPPING hot pan with canola/grapeseed/avocado oil which has a higher smoke point, you wont get a thick dark crust. But those are purely preferences. I love a nice thick crust but i also almost exclusively sous vide my steaks so i get the pan as hot as i possibly can and then I crust up both sides. First side just oil thats in the pan, and when I flip I add the butter and thyme and turn off the heat immediately. Steak is already cooked out of the bath so im just trying to achieve a crust and buttery, thymey flavors.
I think the constant flipping makes sense especially if you just want a really good crust without overcooking the area right under the crust (The grey line that he's talking about), then letting residual heat cook the inside of the steak gently while it's resting. I agree with @erickim1739 that souvide or reverse sear is definitely the way to go for larger thicker steaks.
@@erickim1739 You can actually achieve a crust with low heat. th-cam.com/video/uJcO1W_TD74/w-d-xo.html I tried the cold sear method in this video and unbelievably it worked well. I was able to mange the temps as I have a thermopen (like what they use in this video and the linked video) and in IR temp gun. I couldn't believed it was so successful. It was difficult to repeat however and really depended a lot of the steak thickness.
Found you guys on Tik tok, and havent looked back since! I think your videos are awesome! Seem so friendly and down to earth guys! Class above the rest and I love the content :) Its on my list to try and come to you guys in 2024!
First. Just got some lovely dry aged sirloin from my local butcher. Would a dry aged rump be good?
Yes, absolutely
Using what i think is a yanigiba to cut the meat!! Nice haha. Ive always cooked my steaks this way charcoal has its pros but cast iron butter basted herbs etc just has a unique infused flavour and umami from the marriade. Great vid man cheers
Hello Chefs, any tips on cooking this kind of cuts on a grill? Is it the same as cooking it on a pan or a flat top? Or is there a different methodology?
Similar concept, but instead of basting with butter to gently finish cooking, put it in the indirect heat zone to slowly come to desired temperature. So direct heat to develop crust -> indirect heat to bring to temp -> take off heat to rest and bring to final temp. You can also probably grill to get the crust and charcoal flavor, then transfer to a pan to baste with butter to get the butter-basted flavor.
For anyone that can answer, would the cook time on the sirloin be the same as the ribeye? Would love to start cooking, your videos really helps me out :)
If they're the same thickness I'd imagine it's the same
Yh for tender cuts of meat, anything from the rib section basically it’s entirely down to internal temperature. He cooks the filet to 48 degrees which is the temp for rare (he says medium rare in the video I have no idea why). Medium rare is 50-53 degrees, medium somewhere around 55-60. It’s all up to personal preference but conventionally filet are cooked to rare and sirloin, ribeye, flank, flat iron etc to medium rare.
One thing to note is that the carry over heat will mean that steaks increase in temp from when they are taken out of the pan. So make sure to take out your steak anywhere from 5-20 degrees below what you’re aiming for and let it rest for close to the amount of time it was in the pan.
For example if I’m cooking a 300g ribeye and I’m aiming for med rare, I’d cook it in the pan for about 6-8 minutes, take it out when the probe reads 40-45 degrees and then let it rest for 6 minutes before slicing.
The resting period is critical not only for retaining the juices but also the appearance of the meat. A non rested steak will appear grey when you cut it even if you cooked it to the right temp
That or just blued (depending on the cut) is how I like my steak. If I can get them, fresh, wet, green bunches of peppercorns used as an aromatic in the oil/fat produces a beautiful piquant flavour. Feeling very hungry now. 🥩
love this tutorial pov style!
Love watching you guys cook. Learned alot as well. Cheers guys!
Found one thing my place and your place has in common, good old Brakes butter!
I was a bit surprised by the crust, will start flipping them more as well!
I guess it's indeed all about cooking at the right temp!
Can I ask for your expert advice on handling steaks for a steakhouse? What do you do with the unsold thawed out, room tempered steaks at the end of service? Do you put them back in the freezer?
Wouldn't go to any steak house that stores its meat in the freezer....
Love your videos. It’s quite shocking to see just how much that fillet temperature rose just from resting!
Have a carbon steel De Buyer myself too and its an absolute workhorse. Cheap, durable and does what it says on the tin.
This channel deserves to blow up - excellent food content lads! Keep it up!
Huge fan of what Fallow does with their ingredients and food. But gotta say the steak wasn't great when i tried it as it was chewy and tough, it's not as good as the other amazing dishes. Might go back and give it a second try tho.
Love the idea for this channel! Have always wanted to see the ins and outs of a nice restaurant
I found your channel a few weeks ago and I've been binging the videos. I'm back in the UK in 8 weeks and I would love to come and eat at your restaurant.
another great demonstration... off to the shops now to buy a steak 😂 (wish I had access to your suppliers though!)
Came here from sorted food - i know their silliness can get to you but its definitely a good collab
My favorite cut! i've had a A5 Wagyu eye fillet it was the best.
Glad to see my regular flipping technique is supported by the pros.
Those steaks look delish. I have to try this brown butter :D
Interesting, the science behind flipping makes sense to me. I'm pretty empirical with my cooking, curious when you said the right cooking temperature , roughly what temp in c or f is right ?
Amazing video guys! Just a thought, I know you guys like making use of your waste, which is amazing by the way. But I couldn't help but notice (Correct me if i'm wrong) all that goodness left behind in the resting tray. Would it be possible to make a roux out of that left over butter/oil/meat juice and turn it into some sort of beefy, buttery Mac & Cheese as a side? No idea how this would work but if anyone can do it you guys can! Keep it up and best of luck
You should use a fresh spot of the pan after flipping, instead of placing on the same spot, for a better sizzle and less moisture.
very nice! only thing i disagree on is, adding the butter and keeping it over high heat, iwould add butter turn the heat to minimum and baste then rest to youir desired temp. The butter will still burn easy. Other then that perfekt
I agree with what he's saying. I cook my steaks by getting just a good sear and then adding butter and garlic to baste and cook. Tip, if you don't know, add olive oil to the butter to keep it from burning. Basting in butter keeps it from drying out and adds tons of flavor.
Different technique than I use but all in a great finish. What ever works for your kitchen mate. Good job Fallow.
Looks suuuuper tasty🤤🤤 What kind of pan did he said he used?
I lov ur content bratan greetings from PL
looks great chef! next time include a one second clip of you flipping the board or washing it, like you did your hands, coz you'll get a bunch of people leaving comments saying you cut cooked meat on a raw meat board and "cross-contamination" this and that.
You may disagree with guga, but his steaks look so much better.
Can you please tell us the brand of pan you use. Thanks
1) What breed are your dairy cows? and 2) are they grass raised/grass finished?
Love these videos. We have a table booked for dinner at Fallow next month, really looking forward to it.
How was it?
I can watch and listen to this Man cook for hours. The Foodie in me is in absolute HEAVEN. @Fallow , I'm gonna need for you guys to drop more videos please and Thank You. #OfficiallyAddicted Lovin' this Channel 🤤😍🤤🥰🤤🤤🤤🤤
liar
These are amazing, I've really learnt alot in a short span of time. I Agree with you about the garlic. : )
Did you do that trick of covering the pan with salt at the beginning? Does that stick around for a day or do you do it before each dish?
Wow what an awesome TH-cam channel discovery 🎉
Thanks mate on this video. It's very helpful!
The channel is growing at fast pace ,keep it up👍🏻
The whole only turning it once has so much potential of going wrong for amateur homecook like me. I find it highly depends on the temperature of the stake and it's thickness. I either end up with the mentioned grey band or under cooking my meat.
As a begineer I find the tip of turning it often gives me more consistent medium rare outcome from my own experience.
It definitely is easier, but you kinda fuck up the maillard reaction by doing that.
A good and easy technique is to use less oil and turn your meat ONLY when it detaches itself from the pan.
@@kevynlemoing8208 thanks will try that. People say you stuff up the Maillard reaction but I find the crust formed by turning it often is just as good tbh. Maybe if you end up giving the turning it often a go, you might get the same result. (When I say often its not like every seconds, you kind of let it rest in the pan a bit before the next flip.)
What oil do you use on the sirloin steaks? I use extra virgin olive oil.
Will how long do you baste for? And how long for each side of steak?
I can't wait for my next trip to London.
What was the pan that you were using, I would like to try one.
Guga turns his steaks often. he has never said to leave it.
facts
Love ur video. Please make more
not to be "that guy" but Guga regularly flips his steaks while they are searing, then cooks indirectly until internal temp is reached. I do think constant flipping is better for crust, but much harder to control at home and significantly more difficult to keep it correct temp unless you're using thick steakhouse cuts.
loving the channel btw. Just found y'all a few weeks ago and I'm learning so much.
Hello Jack and Will, I have been getting addicted to your channel, as I am only starting out my catering career at 22, I have fell in love with everything today within the restaurant environment, I have a question where can I get a couple of those tops use guys wear? During service, they aren't no normal chef whites and by damn I need two at moment with the heat in Northern Ireland!
Yours thankfully and sincerely Travis
Great advice to keep turning it
Laughed out loud at "I'd bet my left nut." Great video!
Mr Fallow...You need to watch Guga more. He is a firm believer in flipping steaks often ... having said that lol ... great vid. thanks.
Me again.... Here is at least one vid where he mentions flipping along with other details or lies as he has called them. th-cam.com/video/inMNktvV668/w-d-xo.html
I thought so too. Possible that he watch some super old Guga video where he followed the 'flip once' rule? Otherwise not sure where he got the idea that Guga does that.
Chris Young, ex-Development Director at the Fat Duck, has an interesting vid on this very topic. He's the co-Author, with Nathan Myhrvold (ex-CTO of Microsoft), of Modernist Cuisine - a truly exceptional set of books.
Temper your meat and flip frequently for consistent and repeatable outcomes every time
Nice cookin mate!
I prefer them more rare, but those stake you cooked look (and probably taste) amazing!
wow great job lads, best steak I seen in a while and you sound like a great team to work with.
Subscrubed 👌
Glad I found this channel. This is just no-bullshit, straight to the point cooking.
I’m a line cook quick question how do you manage perfect temp when you have multiple steaks at once’s I’m fine with a couple but once I get multiple steak orders I have a hard time keeping an eye on all of them any tips?
I also hate it when people say "Using a probe's cheating".... Yeah, getting something exactly perfect rather than guess work is cheating....
What is that knife with the wooden handle? It looks nice
Sous vide for exact temp & develope crust after. In simple words- REVERSE SEAR. It's the best way to cook & sustain taste every time.
It depends on the thickness if the steak, the kind you get at a supermarket are too thin to keep turning
there still remains the discussion of pepper and salt (on to the meat) into a very hot pan as the pepper will burn. I have to admit that I prefer the salt only option when searing as burnt pepper isn't quite so pleasant.
What type of pan are we looking at here Chef? Looks like it’s been through the ringer and keeps coming back for more. Is there a brand you’d go with?