What’s the best steak cut ?

As a retired firefighter of 25 years,...I can attest that the drunk method sets off fire alarms at 3 a.m. But usually, it is hot dogs when the water boils off or instant mac n cheese when the occupant passes out on the sofa....I enjoyed this video, I will have to try this method.

Definitely one of your best long form videos, also would love to see the other aju!

Learned so much from this video. Thank you.

Steaks never taste better at restaurants. They are highly overpriced and I can make one much better at home

I love Matt’s attention to detail … even the way he explains the difference between the types of pans … mans is talented 😎

One of your best long form videos yet! Really enjoyed this one 🔥

Awesome!!!! Thanks for these helpful tips! I would love to see a video about the longer cooking process for the red wine jus!!!!

Right of the bat, I beg to differ. I’m yet to find a better tasting steak from a restaurant than my own.

Love the straight forward direction and honesty. Wonderful channel.

This video is so helpful for real thank you so much 🙏🏼 ✨

Thanks for sharing your knowledge. It really helps us HOME COOKS to cook and prepare our dishes

Thanks Matt! Probably one of the best creators here. Please do more behind the scenes livestreaming. We'd love to chat with you 😁

Is it just me or does everyone also feel cozy just listening to him talk? I could learn about gastronomy for hours and hours. You're the best

Yes another au just recipe video please!

I love the drunk steak method!!! Rare/Med-rare please! The hubs (Mark) comes up with his best original recipes as drunken chef😂😂😂

Hey Matt been watching Benji cook steaks on the grill forever I always wanted to see how you can cook steak on a pan. Thank you for giving us major advice on cooking a proper steak ! Great points Grateful Your right for an inexperienced cook its intimidating I will try your Drunk Method 🤣🤣🤣

Wow Good video . thanks

Such a freaking good channel. 👏 👏

Thoughts on when to salt? Whenever I'd salt overnight, I feel the texture of the meat has changed a little bit. Fibers aren't as loose.

Now I’ll pepper my steaks after cooking, never thought about it. Salt doesn’t burn but spices do. Learning so much

Is that salt or pepper going in after the shallots for the wine jus? 14:01

What were the ingredients used to make the red wine ju? Does it matter which red wine you use?

Well, now I have to try this method for making steak. I have always done reverse sear for steaks that size, but this is way faster!

Knife skills! How do you sharpen your knives ❤

Awesome. I love cooking with cast iron and stainless steel. Just watching you start to finish I can tell you are real good. I learned how to make au jus in my teens and its interesting how many people don't know what to do with drippings.

14:13 sweet little flare coming out the bottle

I normally leave my steak overnight in the refrigerator uncovered. Should I be covering it?

Wow the paper thing note taken thank u 🙏🏼 I wonder why my meat turned brown after jus one night in the fridge hence I put it in plastic 😩 33 years old and I just found this out now 😩 Thank you 🙏🏼

I actually worked for a few years as part of the opening team at a Texas Roadhouse in NY that opened in 2017. Line cook, hot prep, & cold prep. I didn't realize that one was different, but they had an on-staff butcher whose entire job was just butchering fresh meat. The butcher had their own walk-in cooler with their work station and storage for all the cuts. I hate that place and I'll never work in a kitchen again, but the butcher thing was cool.

Hey Matt, Know this is a food channel and all, but I gotta ask cause im thinking of doing KZfaq also, what camera do you use? Also thanks for the streak video, gonna try the method out.

cool vid bro

Black pepper does not really burn. when you put it on the steak in advance. "It is spice so it burns" is the same truth as "Lead is hard because it is a metal".

For huge steaks like that try salting and leaving in the fridge for 12-24 hours, also u can score the fat cap so when rendering it cooks more evenly and you get crispy pieces of melted fat🤤

I need to make a steak now! Must try that turn off method!

This video made me hungry for steak lol. Just got done searing my ribeye cap steak (medium rare of course), and made an amazing whiskey sauce

On point

great video. I make my ribeye in a simmilar fashion, and just to correct you - I have yet to find a restaurant that can match my ribeye. most leave me dissapointed. but I am a ribeye king tbh

How long was it sitting with the heat off?

Some chefs would have a rare/med rare cook and a med/med well cook in their own spots so that they could just focus on consistency. I learned this recently while watching an interview with Wylie Dufresne. Super interesting

Those are some thick steaks. I have always wanted to find steaks of those sizes, but the local grocer’s thickest is about one inch. How thick are those so I can refer to a local butcher?

ngl ive never had a steak from a restaurant be half as good as one at home

Pretty much the only time a restaurant made a better steak than me is for only 2 reasons. 1. They have access to better quality than me 2. They have an amazing dry-age locker Even then the majority of time I know I can do a better sear and hit rare better. Mostly this is due to me only cooking a small amount of food versus the dude at the steak house cooking 200 meals in a hour.

Hi Matt! Great stuff as always! Point of contention, though. Texas Roadhouse cuts all of their steaks in house. Individual steaks are NOT vacuum sealed in plastic and opened up when ready to cook. They’re one of the few steakhouse chains that cut their own meat. My brother is the managing partner of a Texas Roadhouse. Everything is cooked from scratch, on premises. Is it the best steak you’ll ever eat? No. Is it a decent steak for a good price? Yes, definitely.

Yea I remember my first time too 😅

You got that steak and Dan&Joes pike place?

Put a little flower on that sauce son

That sauce needs butter. Steak looks perfect

CAST IRON FOR THE WIN FOR US!

It's not blood. And I have never had a steak in a restaurant better than at home.

I don't understand the Texas Roadhouse hate. I go to very high end steak restaurants regularly for work Privately I go to Texas Road House with the family regularly as well And I do not find their steak is very far off from the places where you pay $80+ for a steak. Maybe it is the franchise guys in my area that have the Texas Road Houses by me that are higher volume - but they do have either thawed or freshly butchered steaks out, and are not thawing them when ordered. At home, I also buy a whole loin, cut it into steaks, vacuum pack and freeze the ones I am not going to eat in the next few days. It gives me more control of what meat I can buy, and how thick I make my steaks, and what part of the loin I cut what from. Yes, I usually pick the best cuts for immediate use, and freeze the shorter ends.... But - if I thaw them a day or two out of the freezer, then pat them down - I don't think they are that much worse in terms of meat quality than the fresh ones.

Please do a long form video on making a proper au jus

So early that quality is still 720p

Regarding the glove color: Several years ago, we were celebrating a co-workers baby shower and someone got her favorite cake from Costco. We cut into the cake to find A WHOLE WHITE RUBBER GLOVE in between the cake layers. Good times lol

A1 sauce? Yeah, I’m judging it!

Thanks. But pretty thick gray caps on both sides of your steak. Hummmm😕

Salt it, burn it, eat it

My steak’s definitely taste better at home… no joke !

Before putting the steak into the fridge salt it. That will give the salt time to get deep into the meat. This serves a few functions, first, seasoning throughout the cut, second, salt helps to break down some of the longer protein molecules into compounds that you can actually taste, and thirdly, helps to draw moisture out of the meat, improving intensity of flavor.

The people in these comments clearly have only been to applebees and dont understand what you're saying. Lol

No butter? Sigh

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I don’t eat at steak restaurants because you’re paying upwards of $100 for what’s supposed to be an amazing steak and I do better steaks on a $100 Weber at home. If you pay for the better beef you’ll actually be surprised what you can do yourself

Its salt

Wouldn’t a thinner pan give more heat control? Cast iron has terrible heat control. Unless by control you mean retention or consistency. But control, to me, means having the ability to quickly change temps. Thin pans are much better for that.

Sorry mate, a rib eye on a Weber kettle charcoal reverse seared, then sizzled to medium rare with a peppercorn sauce, I’ve had nothing better at a restaurant. I’ve had some really good ones in restaurants, but nothing better. Click baity at its best.

Well done stake is a wasted stake

Love your channel but gotta disagree. For my wife and I Anniversary we went to a local steakhouse called Gracies and we got their $140 Dry aged Porterhouse to share and after we got it I realized I made a mistake. Better at home.

Not a fan of this cook. Crust could be better and there’s a big grey band. I’m sure it still tasted nice but I’d go for a reverse sear on a steak that thick.

If not homemade, A-1 for steak and Heinz 57 for pork in this household 😋

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A.1; NO!

They don't

If you think steaks taste better from a restaurant you dont know how to cook a steak

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Thats just a straight up lie I haven't gotten a good steak from a restaurant in probably almost a decade they're literally always better at home

They do not...

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Steaks NEVER taste better at restaurants lol.

Steak NEVER tastes better at a restaurant... gtfo here

You should become a hand model

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