I love how he didn't reveal what his marinate was made out. He kept his recipe a secret but still showed the techniques. The recipe is for us to make.
@espon2112
8 ай бұрын
Green seasoning - probably his version but used in Caribbean cooking.
@wowzerskeetintrouser8042
8 ай бұрын
@@espon2112 thank you!
@Ryguy404
8 ай бұрын
Looks like some sort of slurry made with herbs. I've made one marinade like it before for chicken. I'd combine, I believe, Basil, parsley, garlic and olive oil. I want to say there was more but that was at a job I worked like 5 years ago. Maybe wed throw in some rosemary or something too I can't remember
@DaDaDo661
8 ай бұрын
It could be anything. Pesto, chimichurri, etc.
@kylekelsoe344
8 ай бұрын
I’m on the train of thought that recipes should be free use for most because what it ultimately comes down to is the execution of the technique
@tier7gaming
8 ай бұрын
For amateurs, all that matters initially is a dry brine. salt your steak and let it dry brine uncovered for anywhere between 4-24 hours (I'm fond of 8 hours, because then I usually marinate for the last 16 hours). That being said, best way to learn is to experiment to find what tricks work particularly well with you.
@summumbonum1619
8 ай бұрын
Only amateurs marinate a ny strip
@choof_worm
7 ай бұрын
I take it out if the fridge put it in a hot pan then salt afterwards probably taste the same
@tier7gaming
7 ай бұрын
@@choof_worm the trick I mentioned works because the salt draws moisture out of the steak, which dissolves the salt into solution. This liquid then moves back into the tissue through osmosis and distributes the salt water throughout the steak. The longer you let it sit the more salt will make its way into the meat this way, up until all of the salt is in the meat. If there is not enough water to dissolve the salt, the salt itself absorbs the water and remains on the steak, which ultimately leads to less moisture on the surface of the steak, leading to a better sear and crust. This doesn't work with fat though, if you do this trick on a ribeye, you'll see all of the salt is on the fat cap, due to its low water content (lipids and water don't tend to mix)
@BigDees19
7 ай бұрын
@@tier7gamingI have this cheap wagyu steak as in probably fake 10 dollar steak thin and your saying to salt it to season and let it rest on the counter for a couple hours without doing anything and then cook it ? Doesn't that cause all that bacteria to grow on it ?
@tier7gaming
7 ай бұрын
@@BigDees19 no, let it sit in the fridge for a few hours to dry brine. You can take it out to let it warm up a bit before cooking and that'll allow for more even cooking, but if you're worried about bacteria growth then don't do that. If you're worried about bacteria growth, I'd suggest not cooking to medium rare or rare either.
@viroz6562
8 ай бұрын
Sear in beef tallow too, tastes better and is healthier.
@DannyGrubs
8 ай бұрын
MICHELIN STAR CHEF shares his secrets to a perfect steak 🥩 Steak. The most iconic date night dish. So simple, yet so intricate and easy to mess up. Where did the word “steak” even come from? The original name came from the Saxons, and they called it “stelk”, which literally means “meat on stick.” The average American consumes a whopping 50 pounds of beef a year, and we’re 4th leading consumer in beef behind Argentina, Brazil, and Uruguay (South American friends sure know how to cook beef!). The internet is flooded with tips and so called secrets on how to cook the perfect steak, but most of us are lost in which advice to follow. (1/2)
@swooopg
7 ай бұрын
I like my method for ribeyes, pellet grill, 5 minutes of indirect heat per side with bacon wrapped jalapeños on the rack above for the bacon grease to slowly drip on top then 2 minutes per side right over the flames to get the crust just right, again with the bacon dripping on the steak for flavor, plate the steaks stacked on top of each other with a large bowl upside down to trap the heat from the meat, cooked to 130-140 degrees in the center for a perfect medium rare. The smoked flavor with the bacon grease is to die for! And I’ve been cooking ribeyes for 30 years and I don’t want them cooked any other way!
@masterchief699
7 ай бұрын
Make sure the steak is not covered in the fridge and flip it in the morning. As for the sear, let it sit 30s then move it. (1or2 minutes on all sides)
@evilsauce4234
8 ай бұрын
Extreme high heat for that crust but short time to cook as insides will cook faster so you can achieve a good crust and medium rare for a shorter timr
@noodlenado7827
3 ай бұрын
I love all the expert comments from people who probably haven’t touched a stove in weeks on here 🤩 really adds to the experience, cause you’re right, the professional chef is probably all wrong
@CecilHarris-KingofKings
7 ай бұрын
Yeah, I do everything, but use herbs when i baste. But I baste with a clarified butter and beef tallow. If you like mushrooms, throw some in there at this point. Because the mushrooms will add a little flavor while taking some flavor in.
@enbardis
8 ай бұрын
I think the dry ageing is the difference. The more expensive steakhouses steaks just have a more concentrated flavor that I love
@user-tr5ki2sl2d
8 ай бұрын
What’s the temperature in the oven set to?
@johnnyrodriguez5938
8 ай бұрын
What’s in the marinade ???
@JF94-k4o
8 ай бұрын
It was a little chewy, but I really don't complain about food! Great job!
@pumpkinkoot865
3 ай бұрын
That's what happens with an overly lean piece of steak IMO. You definitely have to marinate a steak with no fat...... get a good ribeye or tri-tip that's nice and marbles and just a little bit of basic seasoning and then searing is all you need
@DannyGrubs
8 ай бұрын
So we took it upon ourselves to ask the big question: How does a MICHELIN STAR CHEF cook a steak to produce consistent results every time? A Michelin star is the highest standard a restaurant can achieve, as only about 200 out of approximately 749,000 registered restaurants receive this honor. This means that only .00026 percent of restaurants in the US receive this award. So who better to ask about cooking techniques than a Michelin star chef himself? Tip #1 marinate steak overnight Tip #2 Rotate steak around the cast iron pan for even sear Tip #3 Rest for 5-7 mins depending on thickness of cut (2/2)
@cheeseburgerpaladin
8 ай бұрын
So do people just go around eating cold or lukewarm steak? How long is too long to let it rest?
@ERX825
7 ай бұрын
First step season your New York strip, step 2 throw it in the garbage because New York strip is a terrible cut of meat. Then go get a ribeye and cook that.
@UKYusei
8 ай бұрын
I always thought to never touch the steak only flip it
@cyrusp100
8 ай бұрын
That's only if you are cooking on a grill. Not in a pan.
@tolga1cool
8 ай бұрын
In a pan it doesn't matter at all. You can also keep flipping it. There is a video on KZitem actually kind of scientifically comparing the methods and results. Of course don't try to remove it if it's still sticking to the pan. It will release easily after a while
@UKYusei
8 ай бұрын
@@cyrusp100 i use cast iron and press down on it then i flip it after a few minutes
@SwIsH189
8 ай бұрын
That’s a myth
@cyrusp100
8 ай бұрын
@@UKYusei Even if you move it around in the pan you'll get the same result. You can't move it around on a grill because then you'll ruin the grid lines in the sear.
@TheAjdam
8 ай бұрын
Marinade, excessive butter, thyme, garlic, salt, pepper. I'll never taste what I paid a fortune for.
@noodlenado7827
3 ай бұрын
…. Seasoned steak? Tf are *you* paying for??
@nwar1995
8 ай бұрын
The secret recipe to a good steak is quality meat.
@pumpkinkoot865
3 ай бұрын
Then all you need is a sprinkle of salt, pepper, garlic and sear on both sides and your good
@debrajohnson8516
8 ай бұрын
Could you pack more in to taste and determine tenderness?
@xanderrandolph3229
8 ай бұрын
What temp do I bake the steak at after the sear?
@minigungamer5583
8 ай бұрын
You shouldn’t have to put it in the oven if you do it right but a low temp would be best I’d think I never do that though and just fully cook it on the pan make sure to let it rest covered in aluminum foil for 5-10 minutes it gets rid of the grey band
@alhoy9146
8 ай бұрын
🤣😂😂👀🐑😂🤣🤣XLI Jin and ojunchou speaking English 🤣🤣😂😂👀
@joeyboikly
8 ай бұрын
That’s medium
@GigaTyGuy
8 ай бұрын
Verging on medium well. Glad I'm not the only one who understands doneness. Still looks good.
@shaunbava1801
7 ай бұрын
overcooked!
@pumpkinkoot865
3 ай бұрын
That's hockey puck
@charliemackin9620
8 ай бұрын
"No green bulllshit on my steak please"
@JokkazArt
8 ай бұрын
”The juices keep coming out” That’s what she said 💀
@TongueOfCrow
8 ай бұрын
not many people are aware of this, but there are actually TWO people in this video
@Tim_Marshall73
8 ай бұрын
Mistake was picking a strip from the sirloin end. Center cut is better. Or even ribeye end but imo Center cut is the best option
@pumpkinkoot865
3 ай бұрын
It's so lean... It makes me sad.
@Tim_Marshall73
3 ай бұрын
@pumpkinkoot865 it's mediocre. Def a choice grade steak. Better than sirloins and below. Not nearly on a ribeye level
@pumpkinkoot865
3 ай бұрын
@@Tim_Marshall73 we started getting tri-tip.. It seems like it's suddenly this bug deal and is more expensive than ribeye half the time. Just give me something with really nice marbling. I not afraid of a little buttery fat though. A chubby cow that's faintly mooing 🤤 can you tell I'm literally dealing with anemia issues right now? 🤦🏻♀️
@Tim_Marshall73
3 ай бұрын
@pumpkinkoot865 I work in meat so I rarely ever buy steak. When I do it's bc I see something with crazy marbling. I do buy briskets and ribs and pork butts relatively often
@pumpkinkoot865
3 ай бұрын
@@Tim_Marshall73 yup we skip out on steak for the same reason. Gosh like 13 yrs ago I was grocery shopping for work (I'm a nanny) and the butcher just got in whatever part ribeyes are on. When I saw that I commented to him about there being any really nice sleep marbled ones and he asked me how many steaks I wanted and told me that he would pull all the good ones while he was cutting and those were some of the absolute best steaks I've ever had My dad was adopted in the 40s buy a family with a butcher shop and at 7 years old they had him working and cutting up 🥩
@OmarGarcia-qh6ux
8 ай бұрын
A great piece of meat is always cooked on grill at a very high temperature. Say 800 to 1 k btu's for a minute or two on Both sides. Rest and serve. Always cook at room temperature and salt and pepper is what needed. Other crap like that green crap just spoils a great steak.
@keseanbenjamin8652
5 ай бұрын
Well done is the best kind of steak
@mikevicchiarelli2369
8 ай бұрын
Growing up in the 90s with my dad cooking a giant London broil on the propane grill medium to burnt on the outside, to being able to afford my own sirloin or better, and knowing to cook it in a pan… Even the worst job I do is 300% better than any steak I ate growing up
@MinhVu-yz5rr
8 ай бұрын
What’s the name of this strip of meat? Like sirloin or something else?
@johnlombard8962
7 ай бұрын
⭐Video could you please do one on T bone steak
@pandabanana2593
8 ай бұрын
Grey band though
@user-wq9mw2xz3j
8 ай бұрын
It's so rare, that's why he had to feed it grass
@Cockaboobledoo
8 ай бұрын
The best sear ive ever seen
@sbblmb
8 ай бұрын
It's a fake sear majorly helped by the caramelised herbs
@denuijs
6 ай бұрын
But what do you think of the doneness? Yes, it's overcooked on it's way to bien cuit!
@PittheadX
8 ай бұрын
There's nothing Michelle about that.
@Allthebest1010
8 ай бұрын
Not letting audience know to let steak be bought to room temp before cooking?
@humungushumungus213
8 ай бұрын
BS I cooked tens of thousands of steaks in 900 degree broiler, filet mignon, strip steaks, tbones, porterhouse, and chops and skewered , different sear and outcome. Pan frying is for home, or restaurant that can’t fund proper equipment
@ancikab3143
8 ай бұрын
hey danny do a video with the first masterchef winner (Eric Chong
@kinglaffey8174
8 ай бұрын
I could see a hair on the slice you held up, no stars today
@jsfnnyc
8 ай бұрын
The marination was at least one day. Then more time to cook in a pan and then in the oven and then resting time. That's a lot of time to cook a steak.
@REAPER3fitty
8 ай бұрын
It's a restaurant genius. It's called planning ahead snd prep
@GrizzO12
8 ай бұрын
u don’t need to marinate a steak a day ahead lol.
@vincentlabruzzo5368
7 ай бұрын
Turn that into medium well.. .
@108doublestitches
8 ай бұрын
nice steak don't need to soak in green slime all night. it a steak you just cook it.
@che8873
7 ай бұрын
He looks like uncle rogers better looking brother
@mattcaesar5781
8 ай бұрын
Uncle chris gourmet steak seasoning and Worcester sauce. Marinade for 4 hours, thank me later
@jordanisland8481
8 ай бұрын
There was a hair on the piece he ate... still love this channel tho
@jazz9394
8 ай бұрын
That's over cooked mate
@humungushumungus213
8 ай бұрын
Gray and mealy looking steak, that marinade killed the meat😂it dehydrated the moisture
@user-oy9bg5po4n
6 ай бұрын
Wauuu
@kuramakyuubi8454
8 ай бұрын
its cold tho
@rowenmanipol5064
8 ай бұрын
People wont believe me if I say that green paste is mint
@HFCGAMES
8 ай бұрын
Extremely even!!!! lol
@_MrTrue
8 ай бұрын
That was definitely a medium to almost medium well, but i like my steak medium so I'm down.
@EvyDevy
2 ай бұрын
Ohhhhh, they put it in the oven to cook it
@minigungamer5583
8 ай бұрын
That’s not even that special a marinade is the only somewhat out of the ordinary thing but it’s not even that important personally I just dry brine mine
@palmtreemojo5878
8 ай бұрын
I’ve made steaks that look better then that. Can I get a star 😂
@Itsme-ce5od
8 ай бұрын
Michelin star chef can’t even rub marinade on a steak but says rub it all over? Half of the meat is untouched. Wtp? Give me the products and kitchens you use and il show you how it’s done.
@EpicShotLP
8 ай бұрын
Moving constantly isn‘t the move. The best crust is developed when you just very very lightly coat the pan in oil, or render the fat and use that; cook the steak on the left side of the pan and add a weight; don‘t touch it for at least 30-45sec then flip onto the right side of the pan, so the left side can now heat up and vice versa
@hongod8731
8 ай бұрын
ok mr michelin
@luff675
8 ай бұрын
@@hongod8731the funny thing is he’s kinda right 😂 adding a smash press to it always evens out the crust and flipping it from left side to right always makes a much louder searing noise (because it’s hotter)
@kenfern2259
8 ай бұрын
@@hongod8731 it's not even Michelin, anyone that cooks alot of steak will tell u other wise. Im sure guga cooks steak better than him
@nathanrspain
8 ай бұрын
Definitely had a piece of hair in that.
@channytan8432
8 ай бұрын
He cooks for his twin brother
@anthonymilne8015
8 ай бұрын
The f is the Michelin way 😂
@nocharley
6 ай бұрын
Looks like medium to me
@Anykindahandle
7 ай бұрын
If a Michelin restaurant gave me that end of a New York with that Gristle and put that green sh!t over it.. I’d be livid 😂 🤮 If I was at a taco shop that’d be cool.. not a Michelin restaurant.
@Yuhstepgramp
8 ай бұрын
That’s more of a medium
@whicker14
6 ай бұрын
Bit too medium for my liking
@Imaginedying434
8 ай бұрын
What if I don’t have a dry ager?
@christopherdowns2430
8 ай бұрын
Then dry brine over night in the fridge but to be honest... The quality of the beef is more important than the dry aging process.
@UKYusei
8 ай бұрын
Just buy a dry aged steak
@bighairyviking387
7 ай бұрын
That is medium.
@chadpeloquin3319
8 ай бұрын
He over cooked it. That thing was medium rare when it left the pan.
@derekjwalls
7 ай бұрын
Thats not medium rare
@summumbonum1619
8 ай бұрын
Only amateurs marinate a… bro that’s barely even a ny strip…
@dbcooper1509
8 ай бұрын
OVERCOOKED!!
@olshuck8510
8 ай бұрын
Thats medium doe....
@jamesgrant9858
8 ай бұрын
Overcooked
@jfoster.
8 ай бұрын
I never thought to use baby poop as a marinade
@klondike69none85
7 ай бұрын
thats medium
@vienkyngo
8 ай бұрын
1. Finishing a steak in the oven is WEAK, you dont need to be a pro chef to know this 2. Because it was finished in the oven, the steak came out medium to medium well 2/5
@arcticredpanda4598
8 ай бұрын
that's medium bro not medium rare
@JacobGreen123123
8 ай бұрын
Every man in their kitchen can sear and butter baste a steak 😂
@kenfern2259
8 ай бұрын
Its like every cook makes this steak this way , at this point its not really michelin . Done way before michelin
@JacobGreen123123
8 ай бұрын
@@kenfern2259 fr they all act like “this is how a pro doing it and it’s special” like we all been doing this the last 5 years😂
@kenfern2259
8 ай бұрын
@@JacobGreen123123 it's at the point that all steak secret are out . Making aromatic butter isn't even new . If this is Michelin , then we are all Michelin cook at steak 😂. But I'm still pretty sure guga steaks are better
@JacobGreen123123
8 ай бұрын
@@kenfern2259 like show us something we all not already doing…smh Guga really the only OG left and his steaks smashes every “Michelin pro” Maxthemeatguy is also great especially with cooking over apple wood looooow and sloooooow😶🌫️
@galldingo45
8 ай бұрын
You're clearly not Michelin if you're using that end of the striploin 🤣🤣🤣
@juliosantoyo9916
8 ай бұрын
Probably couldn't be bothered to use a nice cut since it's just for a video
@tonygoshive785
7 ай бұрын
Over cooked
@MagnusMa
7 ай бұрын
Useless
@nikhildalvi3693
6 ай бұрын
Ahmm!! Now a chinese telling us how to cook a steak!!
@clarkkent4994
8 ай бұрын
Can i just say personally think this is the worst series. I can guaruntee i can cook better than almost any michelin chef given my desired ingredients and all i need is a small kitchen and my rough 10+ year old pans
@himmyturner101
8 ай бұрын
Sure you can super man 😂
@clarkkent4994
8 ай бұрын
@@himmyturner101 I'm just saying I think that it's just another bullshit title.
@b_sugar1613
8 ай бұрын
Gross...cooking of michelin... its Raw meat
@christopherdowns2430
8 ай бұрын
Michelin star chefs serving a strip steak with a nerve in it lol get a grip
@jaymewillett1675
8 ай бұрын
What nerve lol?
@MisizToni
8 ай бұрын
A nerve? Lol it’s sinew
@himmyturner101
8 ай бұрын
You clearly don’t know how to cook white boy
@alessiomadonna4769
8 ай бұрын
Is not medium rare but well done dont fuck with steak if you dont Say what you do
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