Chef Jean Pierre: How to cook the perfect steak

Catfish · 01-31-22, 03:06 PM

and you don't even need a baguette

Rockstar · 01-31-22, 03:25 PM

Quote:

Originally Posted by Catfish

and you don't even need a baguette

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 · 01-31-22, 03:43 PM

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

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 · 01-31-22, 03:47 PM

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

Reece · 02-01-22, 01:28 AM

Well my idea of a perfect steak is cremated!!

Platapus · 02-01-22, 06:15 AM

Knock the horns off and wipe its butt.

ET2SN · 02-01-22, 06:59 AM

Quote:

Originally Posted by Skybird

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

Believe it or not

, you add salt to raise the boiling point of the water.

Hotter water means quicker cooking times. This also becomes important at higher elevations.

Platapus · 02-01-22, 07:23 AM

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 · 02-01-22, 07:43 AM

Quote:

Originally Posted by 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?

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

Skybird · 02-01-22, 07:59 AM

Quote:

Originally Posted by ET2SN

Believe it or not

, you add salt to raise the boiling point of the water.

Hotter water means quicker cooking times. This also becomes important at higher elevations.

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.

ET2SN · 02-01-22, 09:35 AM

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.

Marinades- Basically, don't waste you time.

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.

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.

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.

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.

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.

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.

ET2SN · 02-01-22, 10:23 AM

Quote:

Originally Posted by Skybird

Bin stur, esse pur.

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

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

Catfish · 02-01-22, 07:17 AM

Quote:

Originally Posted by Rockstar

[...] Sorry couldn’t resist.

It's not that i don't understand you

Skybird · 02-01-22, 10:12 AM

BTW

https://www.subsim.com/radioroom/sho...ighlight=steak

01-31-22, 03:06 PM	#1
Catfish Dipped Squirrel Operative Join Date: Sep 2001 Location: ..where the ocean meets the sky Posts: 17,765 Downloads: 38 Uploads: 0	Chef Jean Pierre: How to cook the perfect steak and you don't even need a baguette __________________ >^..^<*)))>{ All generalizations are wrong.

01-31-22, 03:43 PM	#3
Skybird Soaring Join Date: Sep 2001 Location: the mental asylum named Germany Posts: 42,602 Downloads: 10 Uploads: 0	When you cook pasta, when do you add salt: before or after cooking it - and why? 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! __________________ If you feel nuts, consult an expert. Last edited by Skybird; 01-31-22 at 03:58 PM.

02-01-22, 01:28 AM	#5
Reece CINC Pacific Fleet Join Date: Sep 2003 Location: Down Under Posts: 34,686 Downloads: 171 Uploads: 0	Well my idea of a perfect steak is cremated!! __________________ *Sub captains go down with their ship!*

02-01-22, 06:15 AM	#6
Platapus Fleet Admiral Join Date: Oct 2006 Posts: 19,360 Downloads: 63 Uploads: 0	Knock the horns off and wipe its butt. __________________ abusus non tollit usum - A right should NOT be withheld from people on the basis that some tend to abuse that right.

02-01-22, 07:23 AM	#8
Platapus Fleet Admiral Join Date: Oct 2006 Posts: 19,360 Downloads: 63 Uploads: 0	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? __________________ abusus non tollit usum - A right should NOT be withheld from people on the basis that some tend to abuse that right.

01-31-22, 03:47 PM	#4
Jeff-Groves GLOBAL MODDING TERRORIST Join Date: Sep 2014 Posts: 5,649 Downloads: 137 Uploads: 0	Sorry. My attention span don't go 17 minutes.

02-01-22, 09:35 AM	#11
ET2SN Ocean Warrior Join Date: Oct 2017 Posts: 2,652 Downloads: 60 Uploads: 0	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. Marinades- Basically, don't waste you time. 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. 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. 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. 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. 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. 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.

02-01-22, 10:12 AM	#14
Skybird Soaring Join Date: Sep 2001 Location: the mental asylum named Germany Posts: 42,602 Downloads: 10 Uploads: 0	BTW https://www.subsim.com/radioroom/sho...ighlight=steak __________________ If you feel nuts, consult an expert.