Chef Jean Pierre: How to cook the perfect steak

[Catfish]

and you don't even need a baguette :O:

https://www.youtube.com/watch?v=lVcTvHTn6Dw

[Rockstar]

and you don't even need a baguette :O:

https://www.youtube.com/watch?v=lVcTvHTn6Dw

They need to ban this guys channel for spreading lies and misinformation, his methods of cooking will make people ill. Undermining cooking expertise during an outdoor barbecue or the use of an indoor stove top is a behavior that undermines a culture of safety and wrongly (maybe even criminally) so.


Sorry couldn’t resist. ;)

[Skybird]

When you cook pasta, when do you add salt: before or after cooking it - and why? :hmmm: :03:


You want that certain taste in the stuff, you must add the taste early. ;) The principle of marinades - and their difference to sauces.

However, haven't done steaks since very long time. I think I have moved beyond steaks now, in past years I was far more interested in eating them. Today, Wiener Schnitzel, an originally done, has taken over. Its like with normal beer - I lost the craving for the taste of Steak, or BBQed beef. These days, I like my chicken and beef more in Wok-sauce styles, namely focussing on Ketjap Manis (Indonesian soy sauce, which is soy sauce with added sweetness and of slightly creamy consistence, its not like water, more like a good old Balsamico vinegar - if it is not like that, then it is no good Ketjap Manis). A good well balanced sweet chilisauce or sweet-sour sauce also is good. Or Chinese oyster sauce and fish sauce.


Over the past two years or so I formed a strong craving for a mild, good smoked ham. Nothign exotic, but a very clascially tasting one. But neither Schwarwälder nor Spansih or Italian ones. Too strong and exotic and "staple-aromed" in taste for me, dont like these. A very common, mild "Bauernschinken", or "Frühstücksschinken". That does best.



And crispy bacon!

[Jeff-Groves]

Sorry. My attention span don't go 17 minutes.

[Reece]

Well my idea of a perfect steak is cremated!! :yep:

[Platapus]

Knock the horns off and wipe its butt. :D

[ET2SN]

When you cook pasta, when do you add salt: before or after cooking it - and why? :hmmm: :03:


Believe it or not :O: , you add salt to raise the boiling point of the water. :yep:
Hotter water means quicker cooking times. This also becomes important at higher elevations.

:Kaleun_Wink:

[Catfish]

[...] Sorry couldn’t resist. ;)
It's not that i don't understand you :03:

[Platapus]

Nice video. That is almost the way I usually cook my steaks. I learned some good tips I will try next time.


My only question is should he have cut the garlic cloves instead of leaving them whole?

[Commander Wallace]

Nice video. That is almost the way I usually cook my steaks. I learned some good tips I will try next time.


My only question is should he have cut the garlic cloves instead of leaving them whole?




The video from Catfish looks good. What tips did you have Platapus, that you mentioned ?

[Skybird]

Believe it or not :O: , you add salt to raise the boiling point of the water. :yep:
Hotter water means quicker cooking times. This also becomes important at higher elevations.

:Kaleun_Wink:
That may be, I never thogiuht about that, but in case of pasta and potatoes its about gettig the salt into the noodle/potatoe. To salt noodles after they have cbeen cooked, doe snot work, it does not taste good, and ther eis a differen ein tatse between (sweet-water-) boiled potatoes that get skinned at the table afterwards, and potatoes that were skinned and sliced and then boiled in salt water.


I put salt and pepper on the meat before I fried it. Green herbs I added later (to not turn them into ashes), usally in form of herbal butter, which is my preference for steak. I kept it simple. This is not to say the way the chef does it in the video does not taste good, it most probably does, but its not my preference.



Also, beef steak never with any form of "sauce" or dressing for me, just salt, coarse black pepper and herbal butter, nothing else. Small-cut meat done in a Wok, chicken mostly, can go with sauces and dressings, but for me: never with the beef steak.



Bin stur, esse pur. :D

[ET2SN]

These are just my observations, but the way I prepare steak has changed over the years.

You can use a sauce during cooking, but if you do, go bold.
Steak tends to be the Black Hole of seasonings if you can't smell them.
Meaning, you won't get the flavor you expected, if you get any flavor at all.

This makes sense when you consider that steak is a very high density type of meat and solid fat. You need a lot of seasonings to break through that kind of density. Loud, obnoxious seasonings do well in this arena. :yep:

Marinades- Basically, don't waste you time. :up: A steak picks up more flavor just dry aging in the fridge.

Dry, "grill" type seasonings work best. In north America, "Montreal dry seasoning" has become very popular. Its a very basic seasoning, lots of ground black pepper, garlic, salt, and dried citrus peel (usually lemon or orange). The citrus adds a strong flavor but it also gives your nose something to work on. :up:

Likewise, "mesquite" pepper blends work wonders.

Cooking- When I see folks drop a large, thick steak on a charcoal grill I shake my head because 90% of the time its going to wind up under cooked or burned to a crisp. :yep: Charcoal grills are notoriously hard to regulate and should be saved for smaller thinner cuts of meat.

What I've found to work best is:

Start with a hot, oiled fry pan. Add basic dry seasonings to the steak at this time. When the oil in the pan begins to smoke, drop the steak in and fry for approx. 8-10 minutes per side (don't forget the ends on thicker cuts). The whole idea of the frying pan is to sear the outside of the steak to keep the juices and rendered fats inside while it cooks.

:Kaleun_Salivating:

Meanwhile, pre-heat your oven to 350-375 F (the cooler the oven, the thicker the steak). Transfer your steak to a standard cooking pan (or keep it in the frying pan if you're using cast iron) and bake/roast the beast for approx. 35 minutes (plus or minus 5 minutes or so depending on size and thickness). If you're thinking of adding something like KC-style (thick) BBQ sauce during cooking, wait for the final 10 minutes in the oven.

Allow the steak to "set" on a plate for several minutes before serving. If you're still figuring out cook times, slice the steak in half and check for clear juices. My biggest turn off is seeing someone dip a perfectly baked potato in a pool of raw blood.
:Kaleun_Sick:

For a side dish, I'll usually opt for a slice of bacon or a teaspoon of fresh ground horse radish plus a little salt and fresh pepper. For the rest of your dinner, keep it simple. :yeah:

One of the best steaks I ever chewed on was at a family-run restaurant wayyyyyy up in Northern Maine. Big steak, decent size baked potato, and a small serving of green peas. It didn't NEED anything else.
:Kaleun_Salivating:

[Platapus]

The video from Catfish looks good. What tips did you have Platapus, that you mentioned ?


Mostly putting on the salt and waiting tip. I was putting on the salt shortly before cooking.



What he had in the video made sense.

[Commander Wallace]

These are just my observations, but the way I prepare steak has changed over the years.

You can use a sauce during cooking, but if you do, go bold.
Steak tends to be the Black Hole of seasonings if you can't smell them.
Meaning, you won't get the flavor you expected, if you get any flavor at all.

This makes sense when you consider that steak is a very high density type of meat and solid fat. You need a lot of seasonings to break through that kind of density. Loud, obnoxious seasonings do well in this arena. :yep:

Marinades- Basically, don't waste you time. :up: A steak picks up more flavor just dry aging in the fridge.

Dry, "grill" type seasonings work best. In north America, "Montreal dry seasoning" has become very popular. Its a very basic seasoning, lots of ground black pepper, garlic, salt, and dried citrus peel (usually lemon or orange). The citrus adds a strong flavor but it also gives your nose something to work on. :up:

Likewise, "mesquite" pepper blends work wonders.

Cooking- When I see folks drop a large, thick steak on a charcoal grill I shake my head because 90% of the time its going to wind up under cooked or burned to a crisp. :yep: Charcoal grills are notoriously hard to regulate and should be saved for smaller thinner cuts of meat.

What I've found to work best is:

Start with a hot, oiled fry pan. Add basic dry seasonings to the steak at this time. When the oil in the pan begins to smoke, drop the steak in and fry for approx. 8-10 minutes per side (don't forget the ends on thicker cuts). The whole idea of the frying pan is to sear the outside of the steak to keep the juices and rendered fats inside while it cooks.

:Kaleun_Salivating:

Meanwhile, pre-heat your oven to 350-375 F (the cooler the oven, the thicker the steak). Transfer your steak to a standard cooking pan (or keep it in the frying pan if you're using cast iron) and bake/roast the beast for approx. 35 minutes (plus or minus 5 minutes or so depending on size and thickness). If you're thinking of adding something like KC-style (thick) BBQ sauce during cooking, wait for the final 10 minutes in the oven.

Allow the steak to "set" on a plate for several minutes before serving. If you're still figuring out cook times, slice the steak in half and check for clear juices. My biggest turn off is seeing someone dip a perfectly baked potato in a pool of raw blood.
:Kaleun_Sick:

For a side dish, I'll usually opt for a slice of bacon or a teaspoon of fresh ground horse radish plus a little salt and fresh pepper. For the rest of your dinner, keep it simple. :yeah:

One of the best steaks I ever chewed on was at a family-run restaurant wayyyyyy up in Northern Maine. Big steak, decent size baked potato, and a small serving of green peas. It didn't NEED anything else.
:Kaleun_Salivating:

Thanks for the great advice on steaks. I will certainly try them the next time I make them which isn't all that often. The only thing you missed is what beer and or mixed drink goes best with the steaks. :D
@ Platapus. Thanks for the info and also Skybird as well. :Kaleun_Thumbs_Up:

Thanks so much, guys. :Kaleun_Salivating:

[mapuc]

A Steak can be prepared and cooked in the right way and in the wrong way.

While some says this is the right way to prepare a steak will others say it's the wrong way of doing it and viceversa.

Markus

[Skybird]

BTW :D



https://www.subsim.com/radioroom/showthread.php?t=193662&highlight=steak

[ET2SN]

Bin stur, esse pur. :D

I tried to translate that, and I think I just broke Google. :timeout:

:haha:

No idea what it means, but it might look good on a patch for a new submarine.

:Kaleun_Thumbs_Up:

[mapuc]

I tried to translate that, and I think I just broke Google. :timeout:

:haha:

No idea what it means, but it might look good on a patch for a new submarine.

:Kaleun_Thumbs_Up:

Bin Stur = I'm stubborn or being stubborn
Esse pur = Eating pure food

Meaning if you're stubborn you eat pure food.

Markus

[Skybird]

It rhymes! :yeah: :haha:
It means:

"I am stubborn, I eat simple/pure/clean/unmixed".

[ET2SN]

No idea what it means, but it might look good on a patch for a new submarine.


Have I got good instincts or what? :haha::yeah:

Before I forget, Sky, also a good call on the herb butter. :up:
Its very simple, as long as you have access to fresh herbs.

Leave a tub of sweet butter out until it gets soft.
Cut a generous handful of herbs and chop finely.
Stir into the butter.

I had great results using the fresh Basil that grew in the kitchen and would sometimes add some fresh Oregano from the bush that was growing in the living room (Maybe that explains why those high school kids were always hanging around? :hmmm: ).

Place a (rounded) tea spoon of the herb butter on the steak as soon as its done cooking, allow to melt.

Also works well as a topping for bread and rolls. :up:

[Skybird]

Honestly said, lazy sock that I am, I use a supermarket product which happens to have right the taste I want from a herbal butter, the brand is Meggle. It may not be special, but it is what I like. Different to you I am no kitchen hockey, and I notoriously shy away from any unnecessary additional workload. :D

I need an automatically self-cleaning kitchen, that would be ideal. Then I would cook away that it bring stears to your eyes. :03:

(I do not even have a dish-washer, kitchen's size and even more: the geometry recommends strongly to do without it. Windows, heating and sink are in the most unsuitable places, costing a lot of wall-space. Beyond that, it all works well).

[Jimbuna]

The pan I'm currently using for my steaks

https://jean-patrique.co.uk/products/the-whatever-pan

[ET2SN]

Well, speaking of "simpler is better-er", I came up with a great glaze for cooked pork (chops, boneless chops, tenderloins, etc.).

Start out at the store and find the cheapest jar of Apple Jelly they have on the shelf. In the US, this stuff is translucent yellow in color and is thick enough that it won't pour (I'm adding the details because you European's have some funny ideas when it comes to Jams, Jellys and fruit butters). :yep:
Smash half the jar into a mixing bowl. Add one or two cloves of crushed garlic, fresh ground pepper, some chopped herbs, and a pinch of salt to taste. You can throw a splash of Soy, Teriyaki, or Wooster Shire at it if you're into living dangerously. Spoon over roasting pork for the last ten minutes of cooking time.

:yeah:

If you want something even simpler, find the cheapest bottle of Italian Salad Dressing at your store (in this case, the cheaper the better). Pour over pork as a 6 hour marinade or brush on while cooking or grilling. That's it, it just works. :O:
The trick is the really cheap salad dressing relies on cane sugar as a binder plus it already has all the good stuff in it you associate with cooked pork (garlic, bell pepper, onion, etc.). as well as something akin to Olive Oil :arrgh!: . The vinegar acts just like vinegar in a really good BBQ sauce, it helps the flavors penetrate into the meat. :yeah:
Seriously, try this out some night. If you have guest's over, tell them its complicated when they ask why the pork tastes so good. :D Its also funny if they're chomping on a salad when they ask.

[Platapus]

Does the broken glass from the jar make it crunchy?

[Skybird]

Good rubs or ingredients for marinades, is a mix of Tandoori (best by Sharwood) and sweet or hot Curry (again, Sharwood).



I am currently experimenting with mixing Tandoori with Magic Dust. Works good, too. Especially if adding something sweet, like honey or sugar. I use coconut oil as base. Not to be fried in the pan, than just blackens it all, but put it in the electro-grill (me) or onto the Weber grill (you, if you have something like that). Works best with chicken, but also beef. I assume also pork, but cnanto say, i dont eat pork except in form of Nürnberger Rostbratwürstchen - and rarely only. Sacrileg! I put curry and ketchup on these, too. :D


I would use it too rarely, and for that a coal grill is too much work afterwards. I would prefer a bread and pizza oven (fired with wood) to a grill anyway, but that too would cost a lot of time.

[mapuc]

A good question marinade a Steak shall or shall not ?

Markus

[Skybird]

A good question marinade a Steak shall or shall not ?

Markus
To me its two different worlds. As I said earlier, when I say "steak", I mean just salt, pepper, herbal butter, and fried in a pan. But BBQing you can just any slice of meat, and then marinades or dry rubs are allowed, of course. I currently kill for grilled lamb with a dry rub of so-called Magic Dust. And the Americans, they seem to love sauces and mariandes to their barbecues.

Magic Rub is a dry rub, a mix of several spices and sugar. The meat gets coated thickly with it, and get hours of resting in it, like a marinade. Think of it like a breadcrump coating as you would use for Wiener Schnitzel. Dry Rubs best are not fried in the pan with oil, but get grilled. The coating then melts and forms a crust. That is wanted. Recipes for Magic Dust can vary slightly, but the basics are the same. Often the main difference seems to be the degree of sweetness. I have tried four German brands, only one I emptied into the bin, the other three all were different a bit, but all were delicious. I love it. Especially the mild sweetness in the good onces, and a mild hotness.

https://www.thespruceeats.com/magic-dust-spice-rub-335886

Key is to always use plenty and plenty of it, this is not to be used like any spice, but is used excessively. Cover the meat with some oil, just so to make it moist so that the powder sticks, and then turn it in a bowl with the powder, like if adding coating made of breadcrumps: first into the egg jolk, then into the bowl with the crumps. Then give it a rest, several hours is not wrong. Or put it over night in the refrigerator.


A tip: some so-.calle dliquod smoke mionto the oil you initially use. the essenc eneeds to be ahndled with utmost care, you only use one or tw drops per slce of meat, it is hilariously mintense and can ruin the whole meal with just one drop too much. Many even recommend to wear gloves. Have a bowl with little pil and add two or three dorps of the essenc,e stirr, then turn the meat in it so that it gets moiost with it and so that poweder can stick.



DO NOT ADD LIQUID SMOKE AT THE TABLE, OR ON THE READY MEAL!!! Really, utmost caution is the mother of the porcellaine chest. Best result is if you do not really taste the presence of liquid smoke, but would taste the absence if it would be absent. Then it is perfect! Thats what all smoked sauces in the supermarket always get terribly wrong: way too intense, very artifical in taste. Until today, whenever I tried any of them, I threw them away.

[ET2SN]

IMO, that's a tough call.

If you're talking a flank steak (wide and thin cross section), yeah-try it. The marinade can penetrate into the beef but you're getting most of the flavor baked into the surface.

Otherwise (and again, this is IMO), I find it better to use dry seasonings or maybe a rub.

:Kaleun_Cheers:

[ET2SN]

Does the broken glass from the jar make it crunchy?

Glass?? :timeout:
No, no, no, we're talking cheap. Plastic bottles only. :yeah:

[Commander Wallace]

A good question marinade a Steak shall or shall not ?

Markus


Marinades are good if you are making venison steaks and or roasts. The marinades minimize the " Gaminess " or the wild taste of the meat which is leaner than beef.



If you are making a steak, I prefer nothing on it except a little salt and pepper to not cover up the taste of the beef.

[mapuc]

Taking about steaks and add Superbowl to it should I order following

2 x Spareribs 1800 g each
1 x Hot Wings 2000 g
2 x Mr Beef BBQ Sauce
Homemade 400 gr.
1 x Burger 6 of them.
Wagyu MBS 6-7
?

Found this on a homepage where you can order meat of different kind from Denmark, USA, Uruguay and so on. They also sell package such as Superbowl box medium.

Not going to order it-It's to much can't eat all that by myself and have to get up early the day after-so no Superbowl for me.

Markus

[Skybird]

I never got it what people have with chicken wings. Only little meat, much air, skin, sinews - and for that even paying coins...? Ein fitzeliges Herumgefriemel (take this, Google... :D)

[Jeff-Groves]

Wings HAVE to be eaten in the right atmosphere!
Buffalo Wild Wings, seated at the Bar, several big screen TV's with different Games on, a TALL ICY COLD DRAFT BEER, and friends to share the moments with!

Though I prefer Wings Etc to BWW's. Rooster's is my second choice.

I can't tell you how many Business meetings I've had at places like that.

[ET2SN]

Wings HAVE to be eaten in the right atmosphere!
Buffalo Wild Wings, seated at the Bar, several big screen TV's with different Games on, a TALL ICY COLD DRAFT BEER, and friends to share the moments with!

Though I prefer Wings Etc to BWW's. Rooster's is my second choice.

I can't tell you how many Business meetings I've had at places like that.

You always save the celery stalk to throw at the wimps who have to leave at halftime.

:Kaleun_Cheers:

[Jimbuna]

I never got it what people have with chicken wings. Only little meat, much air, skin, sinews - and for that even paying coins...? Ein fitzeliges Herumgefriemel (take this, Google... :D)

I tend to agree but in the end it;s each to their own I suppose.

Supper this evening will be a nice fillet steak cooked to medium/well done (no blood in the middle/centre) accompanied by a french mustard, mushrooms, onion rings and triple-cooked chips.