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Overview

This video explores expert techniques for cooking the perfect steak, featuring insights and demonstrations from several professional chefs, including Michelin-starred chefs. Viewers learn about seasoning, cooking methods, resting times, and flavor enhancements, culminating in a variety of steak preparations that elevate the classic dish.

Main Topics Covered

  • Proper steak seasoning and marinade techniques
  • Choosing the right cuts of steak
  • Grilling and pan-searing methods, including wood fire and cast iron techniques
  • Importance of temperature control and resting the steak
  • Use of compound butters and flavor infusions
  • Specialty rubs, including an Ethiopian coffee rub
  • Common mistakes in steak cooking
  • Tasting and comparing different preparation styles

Key Takeaways & Insights

  • High-quality beef is fundamental; with good meat, simple seasoning (salt and pepper) is often enough.
  • Seasoning steaks the night before enhances flavor penetration.
  • Using natural elements like wood fire (oak) imparts unique smoky flavors.
  • Applying weight during searing helps achieve an even crust and prevents the steak from buckling.
  • Pan-searing with slow, gentle movement (rotating the steak) creates a more even sear compared to leaving it still.
  • Resting steak after cooking (as long as the cooking time) allows juices to redistribute, resulting in juicier and more evenly cooked meat.
  • Testing steak doneness with a thermometer or by touch (hand method) is more reliable than guessing.
  • Compound butters, whipped with herbs and spices, enhance the steak’s flavor and texture.
  • Specialty rubs, such as a coffee-based Ethiopian-inspired rub, can tenderize and add complex flavor to steaks.
  • Well-done steaks are generally discouraged due to loss of flavor and nutrients.

Actionable Strategies

  • Use oak wood for grilling at home to achieve a hotter, slower-burning fire.
  • Season steaks generously with kosher salt and cracked black pepper, ideally the night before cooking.
  • Bring steaks to room temperature before cooking for even cooking.
  • Use a heavy-bottom cast iron pan for pan-searing steaks at home.
  • Slowly rotate the steak in the pan for an even crust.
  • Apply a small weight on the steak during searing to avoid curling.
  • Cook steaks at a medium high heat initially, then finish in a 325°F oven for even cooking.
  • Rest steaks for at least 5-15 minutes after cooking before slicing.
  • Use a meat thermometer to check doneness aiming for 125-130°F for medium rare.
  • Make compound butters by whipping unsalted butter with herbs, garlic, and other aromatics, then chill for use as a finishing touch.
  • Experiment with specialty rubs, like coffee and Ethiopian spices, to add unique flavors.
  • Avoid over-flipping steaks and do not cook steaks well done to preserve tenderness and flavor.

Specific Details & Examples

  • Chef Mark Jones uses New Jersey oak wood for grilling, seasons with olive oil, salt, and pepper, and finishes steaks with garlic butter and seasonal herbs.
  • Recommended oven finishing temperature is 325°F for about 25 minutes for large steaks.
  • Resting steak as long as it was cooked (e.g., 15 minutes for 15 minutes cooking time) is ideal.
  • Chef Juan Tang marinates New York strip steaks overnight in a blend of shallots, garlic, thyme, parsley, and olive oil, enhancing flavor depth.
  • Slow, gentle rotation of the steak in the pan ensures an even sear.
  • Use of a “kick tester” (an inexpensive device) helps in determining steak doneness by feel.
  • Chef David demonstrates making a Swiss-style compound butter whipped with herbs, garlic, cognac, and spices, used to finish ribeye steaks.
  • Ethiopian-inspired “Kafa ribeye” uses a coffee and spice rub including cumin, coriander, cardamom, and turmeric, seared in a smoking hot pan with clarified butter infused with Ethiopian spices.
  • Coffee rub tenderizes the meat and imparts a mild aromatic flavor.
  • Comparison of marinated vs non-marinated steaks shows marinated steaks are juicier and more flavorful.

Warnings & Common Mistakes

  • Avoid playing with the steak over flames or allowing gas flare-ups as it imparts unpleasant gas flavor.
  • Not resting the steak long enough can cause juices to leak out and uneven cooking.
  • Under-seasoning or seasoning too late reduces flavor penetration.
  • Over-flipping steaks can hinder proper crust formation, though some chefs prefer flipping often for even cooking.
  • Overcooking (well done) steaks leads to tough, flavorless meat.
  • Using cleaning chemicals on grills can leave residues; seasoning the grill with wood fire is safer and better for flavor.
  • Cooking steaks cold (not at room temperature) results in uneven cooking.

Resources & Next Steps

  • Use a probe thermometer or inexpensive “kick tester” tools for checking steak doneness.
  • Try making your own compound butter with herbs, garlic, and spices for finishing steaks.
  • Experiment with different wood types like oak for grilling.
  • Consider marinating steaks overnight with herbs and aromatics for enhanced flavor.
  • Explore international flavor profiles, e.g., Ethiopian coffee spice rubs.
  • Links to Chime’s My Pay service were mentioned for financial flexibility to purchase quality steaks.
  • Practice resting steaks after cooking and cutting against the grain for tenderness.
  • Use heavy-bottom cast iron pans and proper oven finishing techniques for best results at home.

Overview

The video features a Michelin-starred chef sharing his secrets to preparing a perfect steak, focusing on lesser-used cuts like chuck and Denver steak. The chef demonstrates seasoning, marinating, and cooking techniques, including sous vide, to achieve optimal flavor and texture.

Main Topics Covered

  • Choosing and preparing unconventional steak cuts (chuck and Denver steak)
  • Importance of seasoning and searing techniques
  • Differences in cooking methods: fresh steak vs. marinated sous vide steak
  • Temperature control and grilling technique for perfect texture
  • Marinating process and duration for tenderness
  • Comparison of marinated vs. non-marinated steak results

Key Takeaways & Insights

  • Cuts like chuck, typically used for stew or ground meat, can be transformed into flavorful steaks if cooked properly.
  • Marbling and fat content significantly affect steak tenderness; leaner cuts require careful technique to avoid chewiness.
  • High cooking temperatures (like charcoal at 2000-3000°F) demand attention to temperature control and grilling technique to prevent overcooking or tough texture.
  • Sous vide marinating for 12 to 16 hours can dramatically improve the texture and flavor of tougher cuts like the Denver steak.
  • Marinated sous vide steaks produce a tender, juicy result with a beautiful crust and medium-rare interior, outperforming non-marinated counterparts.

Actionable Strategies

  • Lightly season steak with salt and pepper before searing to enhance natural flavors.
  • Use a very hot charcoal grill but carefully manage the temperature to avoid overcooking.
  • For tougher, leaner cuts, consider marinating and cooking sous vide for 12-16 hours to maximize tenderness.
  • After sous vide, sear the steak to create a flavorful crust while maintaining the desired internal doneness.
  • Slice steak appropriately to enhance tenderness and presentation.

Specific Details & Examples

  • Chuck cut is typically stew meat or ground meat but can be used for steaks when cooked right.
  • Denver steak comes from the blade and is used here with a kibi marinade.
  • Sous vide cooking time recommended is 12 to 16 hours.
  • Charcoal grill temperatures mentioned range between 2000 to 3000 degrees Fahrenheit.
  • The chef demonstrates a side-by-side comparison: fresh steak vs. marinated sous vide steak, highlighting the tenderness and flavor improvement in the latter.

Warnings & Common Mistakes

  • Lean steak cuts with little marbling can easily become tough and chewy if not cooked correctly.
  • Frequent flipping of steak does not necessarily improve cooking; technique and temperature control are more important.
  • Extremely high grill temperatures require skillful handling to avoid burning or drying out the meat.

Resources & Next Steps

  • Experiment with sous vide cooking at home for tougher cuts of meat using a simple water bath setup.
  • Try marinating steak overnight or for an extended period to enhance flavor and texture.
  • Explore different marinades like the kibi marinade mentioned by the chef.
  • Practice searing techniques to achieve a perfect crust without compromising internal doneness.