[4 - 4] hey kenji here um it's late at night but
[4 - 7] um i'm gonna start working on the steak
[7 - 9] um i was at the supermarket earlier
[9 - 11] today um where people were definitely
[11 - 12] not keeping their distance as much as
[14 - 17] um but there were these uh nice-looking
[19 - 21] uh so i got one
[21 - 23] um this is like
[23 - 24] i don't know how much this is this is
[24 - 27] like a pound and a quarter maybe um
[28 - 30] prime rib ribeye is my favorite steak
[31 - 33] pretty decent marbling not the best but
[33 - 35] pretty decent marbling but what i really
[35 - 37] like about this particular steak is that
[37 - 39] there's a lot of this muscle right here
[39 - 41] which is the spinalis so this is the
[41 - 43] loin this is like kind of like if you're
[43 - 46] looking at your back oh let me
[46 - 47] come here all right so
[48 - 50] good girl so this is the loin back here
[50 - 53] the muscles that run along either side
[53 - 57] of um the spine yeah you like that right
[57 - 58] and the tenderloin would be on the sort
[58 - 60] of inside of the rib cage um if we're
[60 - 62] looking at a um
[62 - 67] at beef uh this would be the chuck
[70 - 70] the round back here
[70 - 72] brisket down here you got a nice brisket
[73 - 76] shaboo cheeks up here beef cheeks are delicious
[76 - 78] cheeks up here beef cheeks are delicious all right let's get back to that steak
[78 - 80] ribeye steak comes from the loin um
[80 - 83] a t-bone steak is when you cut out um
[83 - 85] when you get a section of both the loin
[85 - 87] and the tenderloin which are on either
[87 - 91] side of a rib bone
[91 - 92] the new york strip is
[92 - 95] the same muscle as the rib eye
[99 - 101] further um a little bit further back
[101 - 103] um a little bit further back um so but what i like about the ribeye
[103 - 105] is that it has this bit of muscle which
[105 - 106] is called the spineless you can it's
[106 - 109] also called ribeye cap which is the i
[109 - 111] think the most flavorful piece of meat
[111 - 114] on the steer um anyhow
[114 - 116] tonight um all i'm doing is taking this
[116 - 117] out and getting it ready for tomorrow
[117 - 118] because i'm gonna i'm gonna cook it
[118 - 120] tomorrow um you don't really have to do
[122 - 125] when you're salting your steak
[125 - 130] the one thing you don't want to do is
[130 - 133] is salt it let it sit for like 10-15
[133 - 135] minutes or so and then cook it because
[135 - 138] what happens is when you salt a steak
[138 - 139] initially the salt is going to start
[140 - 142] juices through
[147 - 147] and you'll see them start sort of
[147 - 149] beating up on the surface if your steak
[149 - 151] is wet on the surface to begin with
[151 - 153] instead of searing properly instead of
[153 - 154] that energy going towards browning your
[154 - 156] meat and searing it you end up spending
[156 - 158] all that energy evaporating the moisture
[158 - 159] from it which is not really what you
[159 - 161] want to do so i'm doing this the night
[162 - 164] before that gives salt the opportunity to sort
[164 - 165] that gives salt the opportunity to sort of work into the meat and
[165 - 167] here's the important thing when we put
[167 - 169] it back in the fridge you don't want to
[169 - 170] wrap it tightly because you don't want
[170 - 172] to trap moisture against it
[177 - 177] what i'm going to do is
[177 - 179] i don't have a rack this size so
[179 - 182] i'm just going to
[182 - 183] take these skewers and lay them across
[193 - 193] so it stays elevated oh you might be
[193 - 195] thinking i used a lot of salt um
[195 - 197] i did um but that's how much you want to
[197 - 199] salt a piece of meat it sells the meat
[199 - 202] is not seasoned on the interior um so
[202 - 204] you want to use quite a bit of salt in
[204 - 205] the exterior so that when you take a
[206 - 208] it really sort of seasons it's enough
[208 - 210] seasoning to season the whole thing
[210 - 211] i always sort of describe the amount of
[211 - 215] salt you put on a steak as
[215 - 217] i describe it as what like a snow flurry
[217 - 219] looks like on an empty parking lot um in
[219 - 221] new england so
[221 - 224] um that's a useful metaphor for uh
[224 - 226] people who who go to empty parking lots
[226 - 228] in new england in the in the winter um
[228 - 230] i'm not sure it's useful for anyone else
[230 - 232] oh look so so you can already start to
[232 - 234] see the salt pulling out moisture you see
[234 - 235] the salt pulling out moisture you see it's starting to get a little bit wet on
[235 - 237] the surface um
[237 - 238] i have no idea if you can see that or
[239 - 240] not i'm gonna try and get you at an angle
[240 - 241] i'm gonna try and get you at an angle where you can
[242 - 243] can you see that
[243 - 244] well anyhow it's starting to get a
[244 - 246] little bit wet on the surface um and as
[246 - 248] this sits um it's gonna get wetter and
[248 - 250] wetter and wet let me just show you hold
[250 - 251] on oh and i'm gonna do a trick that my
[252 - 253] friend told me i should think about when
[253 - 254] doing these videos ready i'm gonna be
[254 - 257] back in just about in seven and a half
[257 - 259] minutes uh so it's been seven and a half
[259 - 260] minutes um so i'm just going to hold the
[260 - 262] camera this time so you can kind of see
[262 - 264] a little better but um so you can see
[264 - 265] there's that kind of glistening with
[266 - 268] moisture that's the water that's been drawn out
[268 - 270] that's the water that's been drawn out by the salt and if we were to sear this
[271 - 273] and put it in a pan
[273 - 274] it would take some amount of time
[274 - 276] probably a minute or two for to boil off
[276 - 278] all that water to get back to the point
[279 - 281] where you were with a very dry steak
[282 - 283] you were with a very dry steak although to be honest with the steak
[283 - 284] this thick it doesn't really matter that
[286 - 288] because it takes so long to cook through anyway
[288 - 289] that there's plenty of time to develop a
[289 - 291] good crust but
[291 - 292] especially with thinner steaks you don't
[292 - 294] want to do that salt thing you do want
[294 - 297] to either do it just before cooking or
[297 - 300] uh 45 minutes before cooking um
[300 - 302] now the reason i'm putting it on this
[308 - 308] because you want the surface of the
[308 - 311] steak to be dry as possible before
[312 - 314] before you start cooking it
[314 - 315] and that's so that you can develop that
[316 - 318] sear and it also helps sort of make the steak
[318 - 320] and it also helps sort of make the steak last longer this is a good trick if your
[320 - 321] steak looks like it's about to go off
[321 - 322] and it's wrapped up really tightly in
[322 - 325] plastic in the fridge um take it out of
[325 - 327] that plastic put it on a plate put it
[327 - 328] elevate it from a plate so that air can
[328 - 330] circulate all around it and it'll
[330 - 331] actually last
[331 - 333] quite a bit longer than it would if as
[333 - 334] if it were wrapped in plastic and all
[334 - 336] that moisture is trapped against it so
[336 - 339] i'm elevating it with these uh skewers
[339 - 341] so that the surface can dry out which
[341 - 344] will let us get a better sear tomorrow
[344 - 347] so now this is going in the fridge and
[347 - 349] i will see you
[351 - 353] 24 hours it's been 24 hours now since i
[354 - 357] steak in here actually 21 hours um i
[358 - 359] ran out of time today some things came
[359 - 361] up um so i didn't actually get a chance
[361 - 363] to cook the steak today but that's fine
[363 - 365] what's nice about this method where you
[365 - 367] elevate it and leave it uncovered is
[367 - 368] that it actually extends the shelf life
[368 - 370] of the stake because the surface starts
[372 - 373] there's very little water activity in
[373 - 375] there which means that there's less of a
[375 - 377] less stuff for the um
[377 - 379] bacteria to move around in and so you
[379 - 381] actually slow down
[381 - 383] the uh well the rotting process so your
[383 - 385] steaks actually last quite a bit longer
[385 - 386] when you leave them out open like this
[386 - 388] um i'm gonna let them go for one more
[388 - 390] day until tomorrow um and in fact it's
[390 - 391] actually gonna improve it a little bit
[391 - 392] you know the longer you let it go the
[392 - 395] further the salt works its way into it
[395 - 397] and the more tender it becomes the more
[397 - 400] able it is to retain moisture
[400 - 402] and most importantly
[402 - 404] the surface gets drier and drier and the
[404 - 405] drier the surface you have the more
[405 - 407] easily you can sear it so we will come
[407 - 411] back this to this one again in
[411 - 413] all right this is now uh it's been in
[413 - 415] the fridge now for two days
[415 - 416] um which is totally fine it can stay in
[416 - 418] there you know
[418 - 419] for a long time basically until it
[419 - 421] starts to really dry out and um but it's
[421 - 423] gonna you know it could take
[423 - 425] like a week or so is fine in there it's
[425 - 426] been in the fridge now for a couple days
[426 - 428] um you can see how nice and dry the
[428 - 430] surface is um which is exactly what
[430 - 431] you're looking for because that's gonna
[431 - 433] help it sear um i was thinking
[433 - 434] originally that i was gonna do this
[434 - 436] using um the reverse sear method which
[436 - 439] is um there's a method i developed for
[439 - 441] cooks illustrated back in like 2006 or
[443 - 445] uh essentially with that method you put
[445 - 446] the uh steak inside a low temperature
[446 - 448] oven or on the cooler side of a grill
[448 - 451] you know like 250 275 degrees
[451 - 452] let it come most of the way up to temp
[452 - 454] through and through and then you sear it
[455 - 456] and what that does is it gives you a
[456 - 459] very nice even edge to edge pinkness
[459 - 461] throughout and it also sort of
[461 - 463] tenderizes a little bit because there's
[463 - 465] some enzymatic action that helps the um
[467 - 469] uh the muscles actually get more tender
[469 - 471] throughout that process um but i'm not
[472 - 473] gonna do that method today today i'm
[474 - 476] pan sear it um butter baste it uh just
[476 - 478] because i feel like it um and because
[478 - 479] that method sometimes takes a little bit
[479 - 481] too long and we're we're getting ready
[481 - 483] for lunch um so
[483 - 486] i'm gonna do this in a uh copper pan um
[486 - 489] copper is really good for searing um and
[489 - 492] for sauteing because it has
[492 - 493] copper's very conductive so it gives you
[493 - 496] a very nice even heat you could also do
[496 - 498] you know this is a tri-ply stainless
[498 - 499] skillet with a aluminum layer in the
[499 - 501] middle you probably have one of these at
[501 - 503] home um you could do it in cast iron you
[503 - 505] can do it in carbon steel doesn't really
[505 - 506] matter that much as long as the pan is
[506 - 508] nice and heavy um
[508 - 510] yesterday so i well i like to think of
[511 - 513] as like a bucket that you're filling up
[513 - 516] with energy um and the stove top you
[516 - 517] know it's kind of like a bucket that
[517 - 518] you're filling up with the tap
[518 - 520] and the stove top the burner
[520 - 522] is the uh is the tap
[522 - 523] that's pouring
[523 - 526] energy into the pan um a pan can only
[526 - 528] hold a certain amount of energy but the
[528 - 530] uh the higher the specific heat capacity
[530 - 532] of the material um and the higher the
[532 - 535] mass of the pan uh the more energy it's
[535 - 536] going to be able to hold that's like
[536 - 540] having a bigger bucket um so
[540 - 541] a nice thick pan is important because
[541 - 543] you want a lot of energy in that pan and
[543 - 545] because as soon as you add the meat to
[545 - 548] it it's going to start
[548 - 549] and start and start basically you're
[549 - 551] pouring that energy off into the meat
[551 - 553] and that's also one of the reasons why
[553 - 554] it's super important to let your meat
[554 - 556] dry out really nicely because it takes a
[556 - 559] ton of energy to evaporate moisture it
[559 - 561] takes about five times more energy to
[561 - 563] evaporate a gram of water than it does
[563 - 564] to take that same gram of water from
[564 - 566] zero degrees celsius all the way to 100
[566 - 567] degrees celsius so to take something out
[568 - 569] of the not frozen but out of the out of
[569 - 573] the out of the fridge up to um
[573 - 574] up to boiling takes five times more
[574 - 577] energy than that to actually evaporate
[577 - 578] it so having a nice dry surface on your
[578 - 580] steak is important uh this is just a
[580 - 581] little bit of well i used olive oil
[581 - 584] normally i'd use uh grape seed canola or
[584 - 585] something i don't think i have any right
[585 - 588] now this is just olive oil um
[588 - 591] and some butter
[591 - 593] now with a big nice nice big steak like
[593 - 594] this you actually don't have to get the
[594 - 597] pan super ripping hot um just a mild
[597 - 599] heat is fine because it's going to take
[599 - 601] a long time to cook through anyway um
[601 - 603] and uh that's going to be plenty of time
[603 - 604] for a crust to develop so let the butter
[604 - 605] butter sizzle
[605 - 610] get the steak in there
[611 - 611] and there you go
[613 - 615] now a lot of people ask you know what's the
[615 - 617] a lot of people ask you know what's the best way to cook a steak
[617 - 619] you know some people will say
[619 - 620] flip it every now and then some people
[620 - 622] will say only flip it once some people
[622 - 625] will say the reverse sear um
[625 - 627] which you know i am generally partial to
[627 - 629] that just not today um
[629 - 630] there's not really a right answer you
[630 - 632] know as long as you're starting with a
[632 - 633] nice piece of meat something with good
[633 - 636] marbling something with good flavor
[636 - 638] you're letting it you're letting it
[638 - 639] develop a nice crust on the outside and
[639 - 641] you're cooking it to the doneness that
[641 - 643] you want you know whether you prefer
[643 - 645] rare or medium rare or well done it
[645 - 647] doesn't really matter to me you know do
[647 - 649] it do it the way you like it um as long
[649 - 650] as you get you know those those things
[650 - 652] right uh then there's you know a million
[652 - 655] ways to skin a cat and none of them are
[656 - 658] none of them are necessarily bad you
[658 - 660] know it's all it's all just kind of
[660 - 662] nitpicking at the you know nitpicking
[662 - 664] at that point
[664 - 666] so we're gonna let this guy go um i am
[666 - 667] gonna flip it regularly though i'm gonna
[667 - 670] flip it every 15 seconds or so so
[670 - 673] the reason i do that is because
[673 - 674] sorry i'm going to switch over to this
[674 - 676] higher burner flipping it frequently it
[676 - 679] can help you cook about um
[679 - 682] i don't know about 30 percent faster
[682 - 683] the other important thing that i find is
[683 - 685] that it's much easier to cook one big
[686 - 689] steak than to cook a couple of thinner steaks
[689 - 690] than to cook a couple of thinner steaks and that's just because with a nice big
[690 - 692] steak like a two inch thick guy like
[692 - 693] this or at an inch and three quarters
[693 - 694] thick like that um
[694 - 696] there's a lot of room for error you know
[696 - 698] it takes it takes a long time
[698 - 700] uh to get the center up to the
[700 - 702] temperature that you want it um and so
[702 - 704] there's quite a big window between when
[705 - 707] it's done and when it's overdone whereas with
[707 - 708] done and when it's overdone whereas with a thinner stake
[708 - 710] that window is much smaller with the
[710 - 712] thinner steak you also have less time to
[712 - 714] develop a nice crust on the outside so
[714 - 716] you kind of have to really really blast
[717 - 719] with a thicker stick you can go a little
[719 - 721] bit more gently and not worry too much
[721 - 722] about it because basically all you're
[722 - 723] trying to do is get it to have a nice
[723 - 727] crust by the time uh the center is done
[727 - 728] so with the steak like this will
[728 - 729] probably that will probably be like
[730 - 732] 10-15 minutes um most important thing
[732 - 733] when you're cooking a steak though
[734 - 736] [Applause] thermometer meat thermometer this is a
[736 - 739] thermometer meat thermometer this is a thermopop it's about 30 bucks
[739 - 740] it's made by a company called
[740 - 742] thermoworks they also make a fancier one
[742 - 746] called the thermapen which i got here
[749 - 749] thermapen um they both do a fine job
[749 - 750] this one's a little bit faster a little
[750 - 751] bit more accurate and has some some
[751 - 753] features and some bells and whistles
[753 - 755] this one's also i think
[755 - 757] i don't know 100 bucks or 200 bucks
[757 - 758] whereas this one's like 30 bucks and
[758 - 760] they both work just fine the one thing
[760 - 763] you don't want to do is do the whole um
[763 - 766] the whole test where it's like um
[766 - 767] you know some people say if you poke
[768 - 770] your face so like you um
[770 - 771] you poke your cheek and that's what a
[771 - 773] medium rare steak should taste should
[773 - 776] feel like and you um you poke your
[776 - 777] your forehead and that's like what a
[777 - 780] well done steak is but um i want you to
[780 - 782] try this experiment go uh to anyone in
[782 - 784] your house right now poke your own cheek
[784 - 786] and then poke their cheek
[786 - 788] and tell me if it feels exactly the same
[788 - 789] because i pretty much guarantee you it
[792 - 793] and so i've always wondered you know it's like
[793 - 795] do i have a medium rare cheek or does my
[795 - 797] wife had to have a medium rare cheek or
[797 - 799] what whatever so it's not a great way to
[799 - 801] gauge doneness poke the poke test is not
[801 - 803] a great way to gauge doneness um it also
[803 - 805] varies you know from different different
[805 - 806] cuts of meat are going to have different
[806 - 807] textures when they're done at different
[807 - 809] times different fat content is going to
[809 - 812] affect that um so really it's not a
[812 - 813] great way to tell if your meat is done
[813 - 814] unless say you're working at a
[814 - 816] restaurant and you're used to getting
[816 - 818] the same cut of meat over and over and
[818 - 819] over and you have practice you know
[819 - 821] you're doing it 50 times a day then you
[821 - 823] can start getting good at the poke test
[823 - 824] but if you're home cook and you're
[824 - 825] cooking steaks only a couple times a
[827 - 828] year use a thermometer it's really the only
[828 - 831] use a thermometer it's really the only reliable way to tell if your meat is
[832 - 833] done what you're aiming for with a
[833 - 836] what you're aiming for with a thermometer by the way is
[836 - 837] here's how you here's how you take the
[837 - 838] temperature this meat's still going to
[838 - 840] be very cold because i just started
[841 - 843] you can see i have the heat down
[843 - 844] relatively moderate right now quite
[844 - 846] quite low actually because i know you
[846 - 847] know once i start developing that crust
[847 - 849] i know it's going to take a while for
[849 - 850] the inside to come to temperature
[850 - 852] and i don't want it to burn before that
[853 - 855] happens so take the thermometer put it in at an
[855 - 857] so take the thermometer put it in at an angle and you're aiming for the coolest
[857 - 860] part so right now that is 45 degrees in
[860 - 863] the center basically fridge cold
[863 - 866] um 44 degrees basically fridge cold um
[866 - 868] but what you're looking for with
[868 - 871] with as far as temperature goes is um
[871 - 875] 120 degrees fahrenheit is about rare um
[875 - 879] 125 to 135 is medium to medium rare um
[879 - 882] and like 140 145 degrees that's more
[882 - 883] medium well and then anything above that
[883 - 886] is pretty much well done um
[886 - 888] and your steak with especially with a
[888 - 889] steak this thick
[889 - 891] one that you're pan searing like this
[891 - 893] it's going to continue to rise in
[895 - 896] temperature as it rests
[896 - 898] as it rests after you're done cooking it so you want
[898 - 899] to pull it off you know five or ten
[899 - 900] degrees early
[900 - 902] one interesting thing to note is that
[902 - 904] i've done a bunch of taste tests before
[908 - 909] a lot of people claim that they like
[909 - 911] rare steak or they like medium rare
[911 - 913] steak and maybe they do but um in taste
[913 - 915] tests that i've done with blindfolds on
[915 - 917] where people couldn't see the color of
[917 - 920] the meat um frequently people will pick
[920 - 923] um a shade uh higher a higher
[923 - 924] temperature than they claim to like so
[924 - 925] people who said that they like rare
[925 - 927] steaks would actually prefer the steak
[927 - 928] that's cooked in medium rare and people
[928 - 930] said they like medium rare well i prefer
[930 - 931] the steaks that's cooked to medium
[931 - 933] especially with a higher fat steak
[933 - 934] something that's nicely marbled you know
[934 - 936] a prime rib eye or if you're able to get
[936 - 940] your hands on some some good um wagyu
[940 - 942] like really good wagyu like 85 wagyu
[942 - 944] that's like mostly fat um
[944 - 946] the higher the fat content the higher
[946 - 947] the temperature i generally like it
[947 - 950] cooked to because beef fat um i don't
[950 - 952] like it when it's uh not rendered
[952 - 954] properly it kind of tastes waxy
[954 - 957] so i like the fat to be kind of
[957 - 959] melting and rendering all throughout so
[959 - 960] the higher the fat content the higher
[960 - 961] the temperature you can cook it to
[961 - 963] without it drying out um and the higher
[963 - 966] i want it to go anyway so that um
[966 - 967] so that the fat can really start to
[968 - 970] render um and kind of you know run across your
[970 - 973] um and kind of you know run across your tongue and give you those juices
[973 - 974] so i'm i'm just blathering on and on and
[974 - 977] on i'm gonna probably speed up the next
[977 - 979] uh the next section of cooking until i
[979 - 980] get to the next interesting part i'm
[980 - 982] just gonna be flipping this every once
[982 - 994] in a while until then okay
[996 - 996] you can see what i'm doing right now is
[996 - 998] i'm basting basically just um
[998 - 999] taking some of that melted butter and
[1000 - 1002] juices uh rendered beef fat and spooning
[1002 - 1004] it back over the top this just helps
[1004 - 1005] well first of all it speeds up the
[1005 - 1007] cooking process a little bit but it also
[1008 - 1011] uh even out the browning so like if you
[1011 - 1012] see there's like little you know little
[1012 - 1014] valleys and crevices and stuff that
[1014 - 1016] don't come into contact with the pan
[1016 - 1019] um and so when you spoon the hot melted
[1019 - 1021] fat back over it like that um
[1021 - 1022] it gets into those little crevices and
[1022 - 1024] helps them brown and gives you much more
[1024 - 1026] even browning so you can see what i'm
[1026 - 1028] doing is i'm tilting the pan towards me
[1028 - 1029] a little bit so that the butter pools up
[1029 - 1031] at the bottom and the render juices
[1031 - 1032] rendered fat and then i just take a big
[1033 - 1036] spoon and just splash it right
[1036 - 1040] and just splash it right over you walk into any sort of
[1042 - 1044] restaurant professional restaurant that
[1044 - 1046] has a saute station
[1046 - 1048] you're going to see cooks doing this
[1050 - 1053] meats would do this for fish i would do
[1053 - 1055] it for chicken i would do it for pork
[1055 - 1057] chops i would do it for a steak
[1057 - 1059] it really helps get that nice even
[1068 - 1068] what i have ready here is uh some
[1068 - 1071] rosemary and some thyme from the garden
[1071 - 1073] um this is a little chunk of shallot
[1073 - 1075] that i'm just going to
[1075 - 1079] very roughly chop
[1086 - 1086] smash you can leave the skin on so all
[1086 - 1087] this stuff is basically just gonna go
[1087 - 1089] towards flavoring the meat um it's not
[1089 - 1096] really gonna stay on there
[1099 - 1099] okay you got all that
[1102 - 1104] [Applause] let's see where we're at
[1104 - 1107] let's see where we're at look at that color there we go
[1107 - 1111] looking nice
[1114 - 1114] so we're at 100 degrees a little lower
[1114 - 1116] than 100 degrees very close there um so
[1116 - 1117] when you're coloring a piece of meat
[1117 - 1122] like this a steak especially um
[1122 - 1124] what i what i aim for is as dark as
[1124 - 1126] possible without being black
[1126 - 1128] um black is burnt and burnt is not good
[1128 - 1130] you know of course some people like
[1130 - 1132] their steak charred um especially if
[1132 - 1133] it's coming off the grill you might want
[1133 - 1135] some of that charred flavor so i'm going
[1135 - 1136] to put this stuff right on top like that
[1139 - 1145] [Music] and then i'll take my spoon
[1148 - 1148] all that garlic on top
[1148 - 1152] and i'm going to start basting
[1152 - 1153] i'm gonna take this guy off it's at
[1153 - 1161] about 105 degrees right now i'm gonna
[1161 - 1163] i'm gonna put these
[1164 - 1166] right over here um there's debate in the
[1166 - 1167] steak world about whether to rest your
[1168 - 1170] meat or not i know that um you know adam
[1172 - 1174] has a restaurant in la and has been
[1174 - 1177] cooking steak for a long time um sort of
[1177 - 1179] one of the masters um he uh
[1179 - 1182] he doesn't like to rest his meat he um
[1182 - 1184] he does he does a method that he calls
[1184 - 1186] scuffed and chard where he kind of
[1186 - 1187] takes a knife and kind of scuffs up the
[1187 - 1190] surface and then um uh charres it really
[1190 - 1191] well either in a grill or in the pan and
[1191 - 1194] then serves it sizzling sizzling hot
[1194 - 1196] and i think there's a lot to be said for
[1196 - 1197] that you know like having a sizzling hot
[1197 - 1199] steak hit the table is um
[1199 - 1201] is really good
[1203 - 1204] [Music] the reason why you might want to rest
[1204 - 1206] the reason why you might want to rest your meat is because
[1206 - 1208] if you cut open a steak right after it's
[1208 - 1211] been out of the pan
[1211 - 1213] the juices in it are still very sort of
[1213 - 1215] runny um and you know there's a little
[1215 - 1216] bit of debate over why they're still
[1216 - 1218] running why they're so runny
[1218 - 1219] a lot of times you know i've heard that
[1220 - 1222] it's because the muscle fibers um
[1222 - 1224] are tightened and then when you let them
[1224 - 1225] cool down they relax and so they don't
[1225 - 1227] squeeze out as much moisture um then i
[1227 - 1229] think in modernist cuisine they talk
[1229 - 1231] more about the viscosity of the of the
[1231 - 1233] juices changing as they um as they cool
[1234 - 1236] down and thicken a little bit over time
[1236 - 1238] the point is though that when you when
[1238 - 1240] you cut open a piece of steak
[1240 - 1242] a piece of meat right after it's been
[1242 - 1245] cooked um it will tend to uh the juices
[1245 - 1248] will tend to run out a lot faster
[1248 - 1250] than if you uh
[1250 - 1252] let it rest a little while first
[1252 - 1253] you'll notice i didn't put pepper onto
[1254 - 1255] the steak this time
[1255 - 1257] it's just salt from the day before
[1257 - 1258] or from two days ago
[1258 - 1260] so i sometimes pepper my steak before
[1260 - 1262] cooking it um some people don't because
[1262 - 1265] they don't like the flavor of um
[1265 - 1267] pepper that's been you know charred in a
[1267 - 1269] skillet um or on the grill i actually
[1269 - 1271] kind of like that flavor sometimes so
[1271 - 1272] typically i would
[1272 - 1275] pepper my steak today i decided not to
[1275 - 1276] just for the hell of it you know what i
[1276 - 1279] did forget to do though
[1280 - 1282] get those edges
[1282 - 1285] we want to get these
[1285 - 1289] get these edges here
[1289 - 1291] these i just need some love too
[1291 - 1294] you can see this finalist muscle that's
[1294 - 1296] going to be so good
[1296 - 1301] um nice big chunk of it the spineless
[1303 - 1303] put that in there
[1303 - 1307] get this edge here
[1310 - 1310] this is a great big steak probably
[1310 - 1311] between the three of us we're going to
[1311 - 1314] eat about half of it for lunch
[1315 - 1315] and then what i'm going to do is i'm
[1315 - 1317] going to let the rest of it cool down
[1317 - 1319] and for dinner we're going to make a
[1319 - 1320] steak salad or maybe even tomorrow we'll
[1320 - 1322] make a steak salad salad out of it i
[1322 - 1325] think uh like a thai style steak salad
[1325 - 1327] i really really like cold steak i almost
[1327 - 1329] like cold steak better than better than
[1329 - 1334] hot steak in fact
[1336 - 1336] especially if you have like a nice if
[1336 - 1338] you have a very lean steak one without a
[1338 - 1339] ton of fat in it um or a ton of flavor
[1340 - 1342] so you know something like an like a a
[1342 - 1345] tri-tip or an or a round top round or
[1346 - 1348] those steaks tend to actually do better
[1348 - 1351] cold so i'll sear them
[1351 - 1353] let them chill overnight and then
[1353 - 1355] the next day slice them thin and use
[1355 - 1356] them in a salad
[1356 - 1358] whatever that salad may be you can use
[1358 - 1359] make like a miso dressing and do it with
[1361 - 1362] cucumbers you could do like a thai style dressing
[1362 - 1364] you could do like a thai style dressing with um with fish sauce and chilies and
[1364 - 1366] that which is what i'm gonna do tonight
[1366 - 1367] um you can you can toss it with your
[1367 - 1369] caesar salad if you want
[1369 - 1370] um some people don't like that after you
[1370 - 1374] rest it loses the crispy crust um so
[1374 - 1376] what i do is i take i kind of get like
[1376 - 1378] to get the best of both worlds so i take
[1380 - 1383] i reheat all the juices in there
[1383 - 1384] actually you know what i'm gonna make a
[1384 - 1386] pan sauce while we wait
[1386 - 1389] just a second
[1389 - 1391] i'm gonna get a second pan right here
[1391 - 1392] for the juices
[1392 - 1396] let's get this little pot of juices
[1396 - 1397] since we have all this nice fond in the
[1398 - 1399] pan um it seems a shame not to make a pan
[1400 - 1401] um it seems a shame not to make a pan sauce so we'll make a real quick real
[1401 - 1405] real quick pan sauce um i'll do some
[1405 - 1408] some bourbon
[1419 - 1419] all right we're going to deglaze this
[1420 - 1421] it's probably going to catch on fire um
[1421 - 1422] in fact it's almost definitely going to
[1422 - 1426] catch on fire so look out ready
[1426 - 1437] take this off the heat
[1440 - 1440] did not catch on fire that's fine
[1445 - 1445] he plays with some bourbon i'm gonna
[1445 - 1448] throw some mustard in there
[1450 - 1451] goldens if i had like a whole grain mustard i
[1451 - 1452] if i had like a whole grain mustard i would use that
[1452 - 1454] we got some stock
[1454 - 1461] and a little extra butter
[1462 - 1462] you can use whatever liquid you want red
[1473 - 1473] um you could also saute some shallots in
[1474 - 1475] there or some garlic
[1475 - 1479] or some garlic i'm just going super simple here
[1486 - 1486] and then finally
[1486 - 1494] a little extra knob of butter
[1501 - 1501] and emulsify that butter in there
[1501 - 1503] all right so while that pan sauce is
[1504 - 1506] gonna it's gonna come together i'm reheating
[1506 - 1514] it's gonna come together i'm reheating the uh the fat from the steak
[1573 - 1573] so that butter should emulsify in and
[1573 - 1575] this will get just a little bit thicker
[1575 - 1577] as it reduces um it's also fresh chicken
[1577 - 1578] stock so like a homemade chicken stock
[1578 - 1580] so there's gelatin in there so that'll
[1580 - 1581] thicken up the sauce as it reduces as
[1581 - 1583] well um if you don't have a homemade
[1583 - 1585] chicken stock you can use store-bought
[1585 - 1587] stuff and just bloom a little bit of a
[1587 - 1590] couple teaspoons of gelatin in there
[1591 - 1593] while it's cold and then when you add it
[1593 - 1595] to your pan like this as it reduces um
[1596 - 1597] it'll act a lot like a you know like a
[1597 - 1599] good homemade or restaurant style uh
[1600 - 1601] stock because that gelatin adds
[1603 - 1605] viscosity and gives it sort of a richness that
[1605 - 1606] and gives it sort of a richness that helps it emulsify with the butter with
[1606 - 1615] the butter [Music]
[1615 - 1624] [Music] super hot enough yet [Music] are you
[1624 - 1633] sizzling almost
[1660 - 1660] all right so this is the trick
[1667 - 1667] hot pan drippings
[1667 - 1668] after the steak is rested you pour it
[1668 - 1670] right back over the top
[1671 - 1673] it reheats the surface it gets it nice
[1673 - 1675] and crispy again
[1676 - 1679] [Music] and then we're ready to go i'm gonna
[1679 - 1681] and then we're ready to go i'm gonna i'm gonna put the sauce on the bottom of
[1681 - 1682] the plate just so that
[1682 - 1685] the steak doesn't uh
[1685 - 1687] so we can show off that nice crust on
[1710 - 1710] that is a pretty good looking steak let
[1711 - 1714] steak knife here
[1714 - 1717] how does that look to you
[1725 - 1725] let's cut off a piece and see how
[1725 - 1727] see how we did on the inside actually
[1727 - 1739] let me taste start with the spineless hmm
[1739 - 1741] hmm oop sorry family came in so you can see
[1742 - 1745] uh with this method where you're um
[1745 - 1747] cooking it over relatively high heat the
[1747 - 1748] whole time you know you're not doing
[1748 - 1749] sous vide you're not doing a reverse
[1749 - 1751] sear you do get this gradient so there's
[1751 - 1752] a little bit of sort of like well
[1752 - 1754] doneness on the outside and then it
[1754 - 1756] progressively gets more and more rare as
[1756 - 1758] it gets towards the center um so if you
[1758 - 1760] don't like that you do um you can do a
[1760 - 1761] reverse sear so follow you know go to go
[1762 - 1763] to serious heats which is where i have
[1763 - 1765] published that method i think or cooks
[1765 - 1766] illustrated where i originally published
[1766 - 1769] that method if you have access to the
[1769 - 1771] 2007 june july issue
[1771 - 1773] that's where it is
[1773 - 1775] or just do it this way if you don't mind
[1775 - 1776] having that sort of more traditional
[1776 - 1778] steakhouse look to it
[1778 - 1780] this one i took to uh it ended up at
[1780 - 1784] about 130 to 135 degrees which is sort
[1785 - 1787] you know medium rare medium red a little
[1787 - 1789] tending towards the medium which is um a
[1789 - 1791] good a good place to aim for me at least
[1791 - 1793] when you have um a nice fatty rich piece
[1793 - 1795] of steak like this um if i was if it was
[1795 - 1797] a leaner thing like a tenderloin um i
[1797 - 1799] would aim more towards the 1 2 120 to
[1799 - 1804] 125 rare zone um but with a nice rich
[1804 - 1806] fatty cut like ribeye this is about
[1806 - 1818] perfect for me
[1821 - 1821] that is delicious
[1821 - 1835] oh yes shabu you got some too here good girl good girl bye-bye