Your Steak Technique is Costing You Big Flavor

Okay, folks, listen, after reading that, I know why you're here. If you want to know how to make a steakhouse steak, then this is the video you want to watch. Look, super easy, not a whole lot of tools. And matter of fact, we can get right into it. You guys can look right down here, right now. Look, I got some thyme, rosemary, right? We got some peppercorns. We got some garlic cloves. Only thing you guys don't see is the butter, but we'll get to that part. And we're not going to really use butter. We're going to use something that has like a high smoke point, right? So we're going to start off using some avocado oil. They do have an oil, which I'll put down in the description or pin it in the number one comment, that even has a higher smoke point than avocado oil. But either way, this is the video you want to watch. We're going to make it super simple, and I'm going to show you how to make that restaurant-style steakhouse steak. Okay, so look, let's go ahead and talk about the high quality cuts, right? This is a ribeye. This is what you guys see. There's no bone in here, but they have the option of using, you can get it with bone in, right? Then they got the New York strip. And then of course, we all know about the filet mignon. Now let's look at this and let's talk about the marbling, right? Marbling equal to flavor, right? That's the white fat running through the meat that melts and keeps it nice and juicy. As you guys can see, it's running all through here, right? And this is what we're talking about right there. Look at that. And then last but not least, we're going to talk about the thickness. Now, usually when you go to a steakhouse, it's usually going to be about one to two inches thick for that perfect crust and that juicy center. All right, so look, this is how we're going to do this, right? We're going to start out with this. Listen, listen to me, folks. Seasoning is king, right? So the first thing we're going to do is we got kosher salt and we got black pepper. Now, first thing we're going to do is we're going to go ahead and hit it with the salt, right? Now, you want to do this at least 30 to 60 minutes prior to going ahead and cooking it, right? And not only me saying that, look, after you season it and you let it sit up, you want to make sure that this comes up to room temp, right? So that's what the whole thing is about. So it's nice big piece of meat, right? So it will take a little bit of salt. You want this to penetrate. I'm telling you, 30 minutes will work. An hour, you know, I ain't going to say the best because you can even do it even longer, but an hour gets you in the game, right? And then when you take your fresh black crack, I'm not going to put a whole lot on here. I'm just going to get enough on here just to like dust it just a little bit so that I can see it. And that's it. Then I take my and I just pat it like this. I'm going to flip it over and do the exact same thing. All right. So look, now I got to ask you some questions. You guys type down in the comment section below and let me know. What's your temperature? Because if you ask me, that's everything when it comes to a steak, right? So listen, do you like that blue rare, which is 115 to 120, or do you like rare 120 to 135, medium rare 130 to 135, medium 135 to 145, medium well 145 to 155, and then well done is 155 and above. And I got to say this folks, please don't. You know what I mean? If you go to a steakhouse and you order it like that, you know what I mean? They feel some kind of way. I know you guys saying you're spending your money and all of that, but give yourself a chance. That is not bloody what you see. You know what I'm saying? We're going to go ahead and make these the way we like them. You know what I mean? But for those of you guys that always get it well done, let's give it a chance, right? So we're going to let this sit up. We're going to wait about an hour, and then I'm going to show you guys what my tool of choice is, which is just ironclad stainless steel pan I got right here. But I'm going to show you a little trick too. Okay, so look, this is what we're going to do. I'm going to give you guys a little play by play prior to me going ahead and doing it, right? So we're going to talk about super heat. You got to have a lot of heat, right? That's what gives it the signature crust. Now you want to talk about the tools that we're going to use. Nine times out of 10, I'm going to say really seven times out of 10, you guys see me use something like a heavy cast iron skillet, right? That gives us that something heavy. It holds heat and it helps with that crust, right? But today's tool is the stainless clad right here that I'm going to be using. This is what I've been cooking with a lot. I know some of you guys are afraid to use this, but again, we talk about that high heat. I'm going to show you guys how to go ahead and use stainless. So the real trick is in the heat. Everybody says things stick, but I got a little trick. You just follow me for that, and then we're going to make a steakhouse. The same thing you get when you go to some of these places, and I'm going to go ahead and just give them a plug right now. My favorite place, there's two places I like to go to, right? That's Olmstead, and they're not here no more, out here in Vegas. And right now, my number one steakhouse is Babette's in Park MGM. Hey, with that being said, let's move on to the next. Now, while my pan is building up its heat, right? So listen, we only going to sear it anywhere between two to four minutes. I know the doneness that I'm looking for, so I'm going to go three minutes, right? Then after that, once we flip it, after we get to three minutes on that side, we're going to flip back, and we're only going to go 30 seconds on each side, and that's it, folks. Now, again, earlier I had mentioned to you, if it's kind of like thick, then it depends on what kind of doneness you're looking for, you might have to finish in the oven. But for us, we're just going to flip once on each side, and then we're done. All right, now look, I assume you don't see no smoke or nothing like that. I can just put my hand on here, and I can feel it radiating the heat, right? So this is how we're going to check it. I'm going to take this water, get a little bit, and we throw it in there. You see how it does right there? You see how it doesn't really evaporate? It just moves around like that? It's disappearing, but if your water can move like that, now we got it finally hot enough. All right, so I know we hot enough. You just seen the water hit on there, and it just rolls around there like a bee on top of something hard, right? So this is what we're going to do. I'm going to be using the avocado oil, high smoke point, right? I think I mentioned earlier that you guys can use olive oil if you have it, you know what I mean? But look, you only need this enough to get this down on the bottom, and you can see, I don't know if you guys can see how it like shimmers, right? Once I see that shimmer, I move this around like this. I know it's hot, it's ready to go. You see a little bit of smoke. Now I'm going to go ahead and grab my steak, and this part is going to be key. I'm going to put this down like this. I like to get it and do the same thing I do with ribs. The way it cooks, I like to like push it in and leave it alone. Then I lightly press right here to make sure I got full contact, right? Because we forming a crust, and that way we don't do nothing. By now, I can tell you if I was to hit this with, you know, my tongs right now, it's stuck to the bottom of it. There's no problem, folks. Listen, when it's ready to be flipped, it'll release itself. It usually takes, if you got your temperature up high enough, it'll probably take a little bit, about a minute, a minute and 20 seconds, and then it'll release. But don't forget, we're finna go about three minutes, and then we're going to flip it over, and I'm finna show you something amazing when we flip it. My three minute timer went off. Look, you see that right there? First time I touch it, that lets you know that it's ready to go, right? Then we take it, we flip this over like that, and look at that crust, folks. Now I'm taking this, I'm just making sure that we getting maximum contact, you know, on the other side, and then that little bit of oil that we have in here, it's releasing some of this fat in here also. We just move this around, we put this back down there, and now I'm finna set a timer for another three minutes. All right, now we take this and we flip. Now I only flip, I'm only going 30 seconds, right? Look at that right there. Isn't that a thing of beauty? And let's look at where we at right now. Let's go ahead and get this. We use our thermometer. Right now we have 120. I'm going to take this off at about 127. Don't forget, it's going to continue to cook as I let it rest. You know what I mean? Ah, yeah, so this is good right here. We just want to get 30 seconds on that side. I'm going to come back and do another 30 seconds back on this side, and then we finna it out, folks. All right, now we just take this out like this. I'm going to put it on a board, and we let it rest. Now I'm going to go ahead and address this part where you guys saw I had rosemary and thyme, and I had the peppercorns, right? Oh, and don't forget, I got the garlic cloves. I was going to go ahead and baste it, but I think right now we want to concentrate on reaching something like this. You hear that? And we got to let it rest, right? This right here is going to be key. What it does is by letting it rest, if you guys look on the board ... Let me educate just a little bit more. You know what this is right here? This little ring that's around here? This is called a juice ring. You know what I mean? It depends on what you're making, how much juice it is. This catches everything, right? When the steak is relaxing, what it does is it'll release some of the juices on the board right there, and then some of it ... This is the mistake we all make. We want to really cut it when it's nice and hot, but after it relax, then it draws back the juice in the inside. You got to let it rest for at least 10 to 15. I'm going to say five to 10 minutes. 10 minutes would be ideal, then you can serve it and it'll still be hot. All right, so now we're going to let this rest. I wish I would have recorded that part, because you could have seen a lot of juice around here. It just draws it. It's a little bit right here, but not a whole lot of meat to draw it back, right? So what we're going to do is now we're just going to cut this off right here, right? Oh, look at that, right? And then I think I'm going to go ahead and just separate it from here. Let's just go ahead and bring that across like that. You see this piece right here? Just that premium piece of meat, right? So now we take this and we just cut this like this, right? Ooh, my goodness. Now remember, you guys cook this to the doneness that you want, right? I got people around here, some of them said they don't really want to see no pink or nothing of that nature. You know what I mean? But this right here, it ain't nothing like having a sharp knife, folks. You see how this is cutting through this meat like butter, right? So when I finish here, now I'm going to move this back, bring that down like that. You see that right there? Just that premium, right? Look, you guys let me know down in the comment section below, how much red do you guys want to see? What's your temperature, right? But you see that right there? Let me hurry up and get a picture because you know, this will start to oxidize, but let me go ahead and get this picture real quick, and then we go from there. And you see this piece right here? This is what I'm talking about when I say being the chef. These little pieces right here, which is fat on here, these is mine. And if you notice, I put these down on a block, right? With that salt on it, that kosher salt. Oh, check it out. If you haven't got one of these, listen, these are moving like hotcakes. I got them right here on the side. You guys are interested. This is the knife of choice right here, folks. Holds it, you know, edge for a long time. But with that being said, I'm going to start off on one of these pieces. Cheers, y'all. I'm going to say this, when you get the crust done right, trust the process. Salt and pepper, folks. Hold on. Hey, this is doing right. Now I made one not too long ago. You know, we had like a different type of sear. That was really like for the home cook, but now I'm trying to show you guys how to like level it up. You can get that crust, and I'm telling you, the crust is everything. Now, with that being said, you guys let me know down in the comment section below. I'm really curious to see how you guys, you know, what temperature and how you eat your steak. Now, if you're new to my channel, let me take this time to say thank you for watching this video. Don't forget to like, smash that subscribe button, and tell everybody out there, there's a channel out here that's simplifying these recipes and taking the mystery out of cooking. And when you got a good steak, folks, and it's done right, I'm out of here.