hot pan, olive oil

Same here 🤣🤣🤣🤣🤣

It’s also incorrect. You can make a bad steam taste like a prime steak just by technique and maybe sauce. A bad steak with a great sauce such as a cognac cream sauce, I’ll take that over a choice steak every time.

@@Brinkaskfavor youd still need to try much harder

@@namwarmaster6918 no EVOO, too low of a smoke point. Light/Refined Olive Oil is what you want. Adding for clarification to others who might mistakenly use EVOO, which wouldn't be good. Butter also is too low of a smoke point, unless you use clarified butter.

He’s a really good cook. I don’t wanna insult my dad but he cooks better than him!

If you want to add another layer of flavor salt your steak normally 24h in advance. Helps tenderize and brings out the beef flavor 👌

I was you once my man, now I'm a 22 year old with a whole new set of skills and techniques. Keep it up brother!

@@mabolzichjjl the dry-brine is underrated. Also letting the steak come up to room temp. before cooking

Same man, im slowly introducing more recipes into my little book, and steak, potatoes, carrots and gravy is just perfect for it. I cant stand all the supermarket food, id rather cook my own meal and freeze it.

Truth top comment worthy 👑

Not only that but you must also say Yup, There workin' Right after clacking them

It's called retroganation

Came for this comment lol

And those ducks dont show up unless your between 350 and 400 freedom degrees. NOT as hot as you can get it. This is another great example of intintional misinformation by experts gor the sake of the sensation of edutainment.

Bwahahaha!! Good one!

LMFAO

So it's plant based steak now?

@@TheDoleBludgerBogan 🤣

Sous vide more like ruined meat. Seriously why boil it when crock pots exist

You’re doing it wrong!! You should rest the steak for half the time you were cooking it, thats why it was green. Next time try cooking it for 72 hours and let it rest for 36 hours. Thank me later 😉

@@stefpopos717 haha let me try it out!! I’ll get back to you in a week 😂

He didn’t use thyme or butter to cook his steak…. Dude isn’t worth watching.

Helo chef plse can u tel ribeye steak 250 Josper oven 280 to 300degree temper dones and timing can tel me

Depends on thickness too, if the steak is thick I take it off the grill at 48-49C

@@TheLachilli they said that

I would actually pull it at 46

It really annoys me when chefs/cooks give the wrong temp. When I started cooking few years back, I ruined so many steaks because of it. Thought I was doing something wrong or missing a step 🤦

@@smartsquirrel1 Same haha, I thought u gotta pull it at 55° C

Wow, thanks!

Wrong. When you take the steak off, it’s still cooking inside so you let it rest. Cheers!

@@chadwickwright2833 what? Yes what you said is true. But a person can still eat it hot, right? Whether it is cooking or not. Couldn't you just cook on the heat a little longer, skip the wait and serve sooner? But yeah cheers!

I’m a chef and this guys wrong. Rest time is to allow the internal temp to come up a couple of degrees evenly. Has nothing to do with internal juices congealing at all. Take it above 70 degrees Celsius and you’ll loose almost 90% of any juices. But those juices don’t just solidify again.

@@puretranquility8743 why do they say resting makes it juicy? What are the "juices" in meat? You ever let a piece of cook wear sit after thanks giving or something and see the jelly that forms or a crock pot after it has been turned off for awhile. Fat turns to a liquid at a certain temperature, that is what cooks are doing when they "render" the fat. So you are telling me it doesn't turn back into a solid when it cools from that temperature? What happens if you let that rendered fat cool for a time, even ten or so minutes. Spoiler, it reforms into a solid or "congeals". Cooks at Applebee's call themselves chefs also. so you should probably make your arguments using reason more then trying to use a title (which anyone can label themselves) to validate them.

⁠​⁠​⁠​⁠​⁠​⁠​⁠​⁠​⁠​⁠​⁠​⁠​⁠​⁠@@eabaendallbeall7959 you can literally make a 3 second google search and have your questions answered. The juice in the steak is NOT fat, its water and proteins, it’s not going to solidify considering it’s not made of saturated fats. So your argument is completely useless lol. anyway the reason why resting steak makes it juicier is because when heated, muscle fibers contrict and push out moisture towards the heat source. If you cut it open like this, the moisture will escape where it has built up, and the areas where the muscles constricted more will be dry. When rested, the muscle fibers relax and the moisture is able to have time to be reabsorbed into the fibers, making the “juices” spread out more evenly and giving an overall juicer steak.

I believe Thermapen is specifically a brand of this kind of thermometers

yes he does saw it in another of his videos

Actually that’s been debunked

How have you never tasted a steak?

@@Oakette my parents never let me have beef because it’s unhealthy and then after years the pink inside makes me uncomfortable with eating it

@@thepenguin2859 What did your parents consider healthy? Just curious.

@@Oakette chicken

@@thepenguin2859 Chicken is significantly cheaper than steak. I think they were telling you that one is healthier than the other because they were trying to save money. Treat yourself to a nice, high quality, juicy steak when you get the chance.

It has been proven by guga that this is bollocks

Came to say as well, if guga says it’s BS, it probably isn’t valuable advice.

Poke test is worthless

Hes a professional which means he works in a professional kitchen, things like turning on your heat to max might work for him but every stove is different, you really have to get a feel for it. Ofcourse his tips are still good, but you can poke it raw then cooked to see how it compares, or wait until red juices start pooling up on the steak. But to get good you just have to use trial and error, see what works best for you!

@@6foot8jesuspilledpureblood82 not if you have cooked enough steak. It becomes instinctive. Like cutting 50g of butter off a block, I can consistently judge it by eye with no more than 2 grams margin. You just sort of know.

He (the chef) probably has to deal with various steak sizes and the poke test result is NOT the same for a small, medium or large sized steak.

Still turn out to be a perfect steak. So im gonna say you dont know what you talking about.

You don't know what the miallard reaction is do you? Because that entire steaks surface has it...

@@danny.55 they don't

You’d get a much better maillard reaction with a butter baste. The first two commenters are bitter line cooks.

@@danny.55 work in chemistry, know what im talking about. Its just a nitpick, all these replies need to chill

Ong

That's a myth.

@@T0PGUNGE0 you're the myth - 🛎end

@@PortugalHolidayVillas your mom's a myth 🤣

True! Cooking from cold and room temperature I have noticed a huge difference!

Ahem! Anything going in a hot pan needs to be room temperature. A cold steak in a hot pan will not only arrest the cooking process before you've even started, but the muscle fibres in the meat will tense, leach liquid, and boil in the released water. There's your tough, grey, chewy steak. So then you panic, put the poor abused steak to one side, clean the pan, and then fry the thing to brown it. Pan's suddenly not hot enough cos you rushed, now your steak is sitting in oil and water, so you let the water boil away.... And always oil the steak not the pan, or if your pan does manage to get hot enough in the first place, you'll have a pan of smoking, acrid oil. Right. Off to the fridge.

you must be bly

Yeah and I've hear putting oil can prevent a good sear.

Mom Ma quite the opposite actually! Using a high smoke point oil and letting it get super super hott is the absolute best way to get full body caramelization!!

Check Hide restaurant, I’ll like it

He is Kiwi, not Brit.

🤣🤣🤣

He's a professional,

Have you warmed up the serving plate?

Yes!!!

Bump for some youtube chef master to answer. Never understood this part, i make a damn fine steak but never let it rest more than a minute because we like to eat our food hot.

Because when we are living to rest, we living under the light, so the temperature is not going down,

Quick flash either in pan or salamander grill before it is served

Another myth people insist to propagate without any scientific knowledge to back this up. Letting the meat at room temperature accomplishes almost nothing: even after 2h on room temperature for a medium size meat, the outside part will still be hotter than the interior; but most importantly the time to cook the steak will be slightly faster than a meat from fridge. It's simply not worth it, and it doesn't makes any practical difference despite how much you guys insist on this placebo effect.

Then make your own video and show us the major leagues sir.

Said the nobody to the successful chef….. guys like you need to take a seat and close your mouth

@@c.f.875 said ME to the successful chef. Tossers like you need to take a seat and shut your mouth.

@@man4YAWEH454 This Canadian is a fuvkin clown. That steak is low quality, cut way too thin, and over cooked. Your government not only took away your guns, your freedom,and your right to refuse the JAB, they took away your common sense. They dumbed you down. Love ❤️ you guys, but you’ve become little minions that aren’t allowed to think for yourselves..

Glad you like them!

No problem 👍

Generally they will be using a bain Marie of some sort with hot lights above, a hot plate and a hot kitchen also help here

@@johnstoddart9026ohhhh thanks for letting me know cheers

The fat content "marbling" is pretty much a good guide. If you want a lean steak then don't complain about lack of flavour.

@@johneagle1855 thanks for the advice much appreciated

Celcius, not Fahrenheit