プロの本気ステーキ【永久保存版】スーパーの塊肉が高級ステーキになる火入れを公開

Hi, I'm Fabio, the chef. Today, I'm going to show you how to grill a pound of steak. Here are the ingredients. A chunk of beef loin, salt, black pepper, garlic, rosemary, butter, sudachi, soy sauce, extra virgin olive oil. Today, I'm going to show you how to grill a chunk of meat. A pound of steak is a steak that is 2 cm thick. I bought a pound of steak today. A pound of steak is about 453 grams. Anyway, it's a thick piece of meat. The first thing to do is to take it out of the pack and drain it. After draining the excess water, don't wrap it and let it dry for a day. By doing this, the excess water will evaporate and the umami will be condensed. The surface will dry, so when you grill it, it will have a nice brown color. It's a way to do it in the refrigerator without wrapping it. It's a way to do it in the store, so I did it the day before. Steak is called bistecca in Italian. T-bone steak is famous in Italy. Today, I'm going to grill it in a frying pan. The frying pan is called a padella. So today, I'm going to grill it in a bistecca in padella. I'm going to make it pretty simple. I'm going to grill the meat and add the aroma to it. I'm going to make a meat sauce like a curry dressing. There are various ways to grill this meat. If you have an oven, you can grill it in the oven. Today, I'm going to grill it in a frying pan and let it rest. There's a point to grilling. When you let it rest, it's important to make your own heat source. I'm going to let it rest, so anything is fine. Today, I'm going to grill it in a frying pan. I'm going to put a bat on the frying pan. I'm going to turn on the heat. This is the place to keep it warm. I'm going to let it rest here. It's going to cook more beautifully. It's important to make your own heat source. If you're going to do it in a frying pan, The point is to do it when it's cold. If you put this in the oven, I'm going to put a lot of grill marks on the surface. And then I'm going to do it slowly in the oven. It's the other way around today, so I'm going to start with a cold fire. First of all, this is already dehydrated. I'm going to salt it again just before I bake it. It's important to bake it as soon as you salt it. If you leave it for a while, the water will come out again. It won't have a beautiful color. If you do this, you'll start baking right away. If you don't put it on low heat, If you do it from a cold state, First, put in the minimum amount of oil. In this state, put the salted side down. I'm going to turn on the heat in this state. But the point is, I don't want it to be strong today. Between low and medium heat. I'm going to cook the meat slowly. I'm putting the salted side down now. When I turn it over next time, I'm going to put the salt where there's no salt right now. I'm going to put the salt on the top again. It's a thick piece of meat. Especially when you cook meat, you sprinkle a lot of salt. That's the reason. The salt will fall off again when you bake it. If you put a lot of salt on it, It'll be just right when you eat it at the end. I'm going to hit him hard. And now the fire is coming up. Don't turn it over in this state. I'll leave it for two or three minutes. At first, some oil comes out of the meat. It's not a very good oil. I'll wipe it off. I'll turn it over once. Turn it over once. I'm going to bake the salt part again. First of all, I'm going to make sure it's well-baked. I think it's delicious when you eat meat at a restaurant. In the case of a restaurant, You can bake it with charcoal, you can bake it with straw, you can bake it with firewood. I bake it with that kind of scent. It makes the meat more delicious. But if you bake it in a house or a frying pan, You can't get that smell, can you? That's why herbs, garlic, and butter. It adds flavor and aroma. I'm going to do the job of adding that aroma. Now that the meat is well-baked, I'm going to add a good aroma here. First of all, here's the oil. Add oil. Olive oil. Turn the heat down. I'm going to put the crushed garlic in here. I'll put it in with the skin on. The point is to put it in with the skin on. It's hard to burn if you do it with the skin on. The smell of garlic. And then, There's rosemary in the meat. I'll put rosemary in there, too. Now I'm going to put the garlic and rosemary in the oil. I'm going to put the rosemary in the oil. Then I'm going to add the black pepper. I'm going to bake it with the pepper. I'm going to bake it with the smell of pepper. But it smells really good right now. I'm going to add butter here and bake it. I'm going to melt the butter here. Now that I've got this nice aroma, I'm going to coat the meat with this oil. This oil is called Arroz, which is a good-smelling oil. The point is that it's on a very low heat right now. If this is medium heat or high heat, The oil will evaporate more and more. The herbs and garlic inside will burn. The point is to do it slowly on a low heat. Now the surface is moist to some extent, so turn it upside down. And I'll put it on the back like this. The meat is flat at first. When the fire comes in, it swells up like this. If it swells up, it's a pretty good sign. I'm going to do it while looking at it. I'm going to bake this side really lightly. By baking the whole surface in a well-balanced way, If you bake only one side, only that side will catch fire. By doing it in a well-balanced way, It's important to make it so that it can be heated from top to bottom. Now that we're done seasoning, I'm going to let this meat rest. When you let it rest, I'll put a bat on this warm heat source. I'll put the grilled meat on here. I'll put a lid on this warm heat source and let it rest. It's been about five or six minutes now. I'm going to let it rest at the same time today. While I'm letting it rest, The outside is hot right now, I'm going to slowly heat it up from there. I'm going to let it rest. Now I'm going to make the sauce. The sauce is very simple and delicious. I'm going to make a non-heated sauce today. The ingredients I'm going to use are dark soy sauce and extra virgin olive oil. I think there are various kinds of dark soy sauce. When I think about what soy sauce goes well with meat, I think dark soy sauce goes well with meat. So I'm going to use dark soy sauce. I'm going to make it simple with extra virgin olive oil. There's another video called Super Olive Oil. I'm talking about how olive oil and Japanese food go well together. Soy sauce and extra virgin olive oil go well together. It's like a one-to-one dressing. Soy sauce is delicious here. The umami of soy sauce is connected with the oil of extra virgin olive oil. It's not sour enough here. So I'm going to add sourness. I only had Sudachi in the studio today. I'm going to make it with Sudachi juice. You can use lemon juice or vinegar. You can add your favorite acid. This soy sauce is called Yuasa soy sauce. It's made in Wakayama prefecture. I like this soy sauce and I always use it. Soy sauce is one. Extra virgin olive oil is the same amount. This alone is really delicious. If you mix it, it's delicious even if you put it on rice. This is really good. It's got umami and oil in it, so I'll add three. The same goes for lemon. The skin has a lot of aromatic ingredients. I'm going to put the skin in this sauce. I'm going to mix this base with a hand mixer. This completes the meat sauce. I'll taste it. It's really good. I've rested for six minutes. I'm going to bake it again. After resting, I'm going to turn it over. By doing this, the lower part will change again. I'm going to balance it out here. If you look at this, you'll see that the meat is really shiny. There's a lot of juice in this juicy meat. Don't forget this meat juice. Put it in the sauce you made earlier. Then it will be delicious in another dimension. Don't forget this. I'm going to bake it. I'm going to turn it over. I'm going to put it in cold water again. Be sure to bake it on a low heat. It already smells like herbs and butter. I'm going to add the smell of black pepper again. I'm going to bake it. I'm going to put the juice in this sauce. I'm going to turn it over again. It's a really nice color. It's got a nice color. I baked it again. I baked it here, so I rested it here again. It's like this. There's a little smoke coming out. This state is important. It's important that the temperature is up this much. I'm going to rest it again. Today, I'm pairing red wine with thick red meat. I'm pairing it with Barolo today. Barolo is a representative wine that has made Italian history. It's a red wine made in Piedmont, Italy. Barolo is a famous wine that has made Italian history. In 2016, the place was registered as a world heritage site. It's a place with a great history. It's a red wine called Nebbiolo. Barolo is 100% made of it. It's solid and smells good. Barolo has a complex taste. It goes well with any meat dish. I rested the meat again, so I'm going to finish it. When you finish it, you have to warm it up at the end. It's a process of adding a fragrant burn. At the end, the fire should be strong. Heat until the smoke rises from the frying pan. This is the meat I just rested. When you press it, the elasticity comes back. Now that I've done this side, I'm going to flip it over. If you're worried, you can use a bamboo skewer or a metal skewer. It's warmed up. I'm ready. It's okay. It's the best. Now that it's done, I'm going to warm it up at the end. Now that it's done, I'm going to serve it. Thank you for the meal. This is not the meat I bought at the supermarket. It's really good. This sauce goes well with olive oil and soy sauce. Today, I'm going to grill the meat. It's important to choose the right part to grill the steak. Today, I'm going to grill the beef. The beef is low-fat, so it's a little greasy and oily. When I made the sauce, I added a little more acid. It's a little greasy and oily, so I added a little more acid to balance it out. On the other hand, it takes a little longer to grill because there is no fat in the thigh. It's fun to grill meat depending on the part. The red wine sauce and the rare steak go well together. Thank you for the meal. There are some tips on how to grill one pound steak. If you practice, the steak will be especially delicious. If you like, please try it. Thank you for your comments. I'm looking forward to it. See you in the next video. Bye.