@@jarenkaplan9181 it's a New York strip.. But yeah, for 18 that's "cheap" where I live. 🤦🏾♂️2024 US food prices are insane.
@espio7102
2 ай бұрын
a steak that size costs you about 12-15 bucks at the grocery store to begin with so i feel like $18 for it to be prepped, cooked and served isnt bad at all
@mk3667
2 ай бұрын
@@espio7102 nah fr, finding steak on a menu under 20$ these days is unheard of
@colonelsandders7573
2 ай бұрын
I personally use lotion or Vaseline but different strokes for different folks I guess
@vexed_684
2 ай бұрын
You’re crazy for that
@mr54mems22
2 ай бұрын
Different strokes 😭
@FerociousSniper
2 ай бұрын
I use kroil, or good ol' hoppes no. 9.
@user-jh1bn9ph7j
2 ай бұрын
Personally a Vaseline guy
@gabcallmeh9572
2 ай бұрын
I personally enjoy gasoline but different strokes for different folks i guess
@ilikemandalorians9861
2 ай бұрын
Well, I’m glad to hear your meat is well lubricated without causing adverse effects, sir! 😊
@danielnyangweso1759
2 ай бұрын
😭😭😭😭
@canada3375
2 ай бұрын
You get trans fat yes it does have effects
@KalMeKenny
2 ай бұрын
This is very educational. Now i can lubricate my *meat* before i cook it 🥰
@Gojira_Wins
2 ай бұрын
I wouldn't take this advice specifically. Dry seasonings and adding butter afterward works best. Slathering oil (seed oils) over a steak only makes it wet when it should have a crust.
@chaos2232
2 ай бұрын
Omg 332.
@chaos2232
2 ай бұрын
Only one needed
@user-ez6ds2rs1z
Ай бұрын
@@Gojira_Wins r/wooshhhhh
@drewgoin8849
Ай бұрын
Sure, just stay away from the fryer.
@MHTJ0001
2 ай бұрын
Cole's Law states that sharing is caring.
@xX12GAGE86Xx
2 ай бұрын
underrated comment tbh
@MrBeas_Cousin
2 ай бұрын
i always read it as that when i’m on the line
@canada3375
2 ай бұрын
It was simply because they wanted it to be cheaper. That's it
@Colli40000
2 ай бұрын
Nice one
@Ashgrey0
2 ай бұрын
Golden.
@Stepbrohelp
2 ай бұрын
If you know how to control temperature well, adding butter to the pan is actually preferable. It tastes better than the oil you’re using (probably, obviously never tasted your garlic oil), but if you keep the butter moving it’ll just brown and become a delicious rich nutty flavor that pairs perfectly with the steak
@stevenrenfro5064
17 күн бұрын
I mostly agree with you, but I'd say that's either a very high end restaurant or a good home cook because of the amount of attention you need for that when you're working a busy kitchen. This seems like a more relaxed environment. This is probably the type of restaurant I'd be happy to work at more permanently if I could find a job like this.
@charliec2966
2 ай бұрын
THIS KID WORKS CLEAN. PRAY THAT WHEN YOU GO OUT TO EAT THAT PEOPLE CARE AS MUCH AS THIS FELLA. KEEP UP THE SOLID WORK.
@IrishWeegee
2 ай бұрын
BUtter burns around 350°F/177°C, but clarifying the butter gets rid of the milk solids and raises the smoke point to 480°F/250°C. Extra virgin olive oil is another super popular lube that gets scorched real easy.
@Colli40000
2 ай бұрын
So we’re all calling it lube now?
@IrishWeegee
2 ай бұрын
@@Colli40000 why not? It's easy and free to do!
@SpaceRaptorJesusJedi
2 ай бұрын
Ditch all of your oils except for Ghee and EVOO and never look back. They are terribly inflammatory and are the cause of today's pervasive cardio issues because they are in everything.
@ItsMeChillTyme
Ай бұрын
Compound ghee will work for his purpose too that be made easily at home
@Anonymous-sw5jx
Ай бұрын
Coleslaw for 2 : $5 Coleslaw for 1 : $3.50 $5 < $7 and the larger portion is usually the same size as 2 smaller ones.
@realStevenWalk
2 ай бұрын
I love how there are many “lubricate your meat” comments despite the video having been posted merely a few hours ago
@LordBritish-hi5cp
2 ай бұрын
Lubricating your meat is very important
@julionedwards9970
Ай бұрын
@@LordBritish-hi5cp indeed
@stinklewink2600
Ай бұрын
That one microscopic green leaf sticking out from under the steak really made the difference
@allopez3166
2 ай бұрын
Beavis and Butthead: Huh-huh....he said "lubricate his meat"....yeah, heh-heh!
@gabrielparent
2 ай бұрын
You could put butter on your steak while it rests before serving though, it tastes amazing.
@BarelyGamimg
2 ай бұрын
@Lemonbiscuit137Hating for no reason. 😂
@DesertShade
2 ай бұрын
@@BarelyGamimg He's Just right about it, this Chef sucks
@GabrielGarcia-300
2 ай бұрын
This "chef" has no idea what he's talking about you can use butter just not too high, I cook my ribeyes in a pan with butter and after flipping it, I base it and it's amazing, but ive been a real cook for 20 years
@YY-wu7et
2 ай бұрын
@@GabrielGarcia-300 He knows what he’s doing better than you. There is literally 0 reason to butter your steak before searing.
@healdrop9313
2 ай бұрын
@@GabrielGarcia-300You need to use high heat (above the smoke point if butter) to get a good sear; that’s literally how you sear. Now, you can also finish off (traditionally) or start your steak off (modern reverse-sear) in the oven, and use butter there if doing traditionally, but, I mean, my guy is a line cook it’s fine.
@dbfr2017
2 ай бұрын
"butter's gonna burn and make your steak bitter. Instead, I'm gonna use something with garlic in it..."
@Jvargier0
2 ай бұрын
Clarified butter works well and isn’t some highly processed nut or bean oil
@@MrHotjag Do people just all pretend that seed oils are bad for no particular reason, or is there actually a reason? I've asked several people to explain to me exactly why seed oils are bad, and the only thing they can do is give me a stupid look and go, "duuuuh, I dunno!!!!"
@Ampe96
2 ай бұрын
@@bubbleman2002check out Chris knobbe’s work and Caterine shanahan work, they explain why they’re bad both with epidemiology and biology
@CD31337
2 ай бұрын
@@bubbleman2002 Seed oils are often rancid from processing before they ever see shelves and are cleaned with toxic chemicals to remove the rancid taste. Seed oils oxidize at low temperatures and oxidized oils turn into aldehydes in the body
@billyyank5807
2 ай бұрын
Apparently you don't understand cold pressed oils 😂
@deathechovii
2 ай бұрын
Ghee or mix butter with a higher smoke point oil also works.
@WeaponXIX
2 ай бұрын
A meat lubrication joke.
@D-Vinko
Ай бұрын
This is silly. Use clarified butter, stop poisoning your customers with hydrogenated oils.
@pyroAdapt
2 ай бұрын
I do know something that is better when butter is put on It first and that's hash browns. The ones that are frozen and that you put on a oven pan and flip over. I put butter on them and flip them every 6 minutes and it comes out so much tastier and not too overly crispy
@Citrus_Fruits
Ай бұрын
💯
@dustywoadz51
2 ай бұрын
For the love of jeebus season your meat before you grill. Treat your meat better and it will treat you better.
@claires1063
2 ай бұрын
Your shit should be salted on both sides and let to rest to as close to room temp as possible
@jaylin3321
Ай бұрын
@@claires1063ayo, idk about that last part chief. I always been taught that meat should never be left out like that, especially long enough to hit room temp out of the fridge. Usually takes over 2 hours, and thats about long enough for bacteria to start the multiply, divide and conquer. Correct me if I'm wrong, but that's a big nono
@claires1063
Ай бұрын
@@jaylin3321 Just Google it
@TomatoSoup-ui5pb
Ай бұрын
@@jaylin3321 yea you shouldn’t leave meat out but that rule is mainly for raw meat
@funkasauruswrex8448
Ай бұрын
@@jaylin3321the meat will be fine. You want osmosis to take place after you season your steak. When the salt is infused into the meat it’s good to get cooking. Fats are better and better tasting than oils, like other comments stated, clarified butter or other fats with a high smoke point will taste much better and are much healthier, intermittent resting will give a much nicer gradient. Cooking in a cast iron with butter, garlic and herbs is the ultimate taste but if you’re using a gas grill like this guy, just butter it at the end. Gas grill will never taste as good as charcoal or pan seared in fat though. My first job was in a kitchen. I cooked well over a thousand steaks in a gas broiler or cast iron with veg oil. They weren’t bad but I would never spend $50-$80 they were charging on those steaks as a guest. Steak is best at home
@mrpink3338
Ай бұрын
Garlic also burns easily and is bitter when it does burn. Anything with butter and/or garlic that you want on a steak, should come at the end just before or after you pull it off to rest.
@hungrydude88
5 күн бұрын
You listen to your guests. Good man.
@richardshackleton9827
2 ай бұрын
Only the solids in butter burn..you can clarify it and use clarified butter to cook and it won't burn
@jaylin3321
Ай бұрын
Wont burn until somewhere around 400°, it does still eventually burn
@rpatel728
2 ай бұрын
Is this why my dads steaks taste bad
@topflight8205
2 ай бұрын
Lol
@damonconnell4193
2 ай бұрын
That and it’s probably over cooked even thought he’s the “best griller” my grandpa is the same way and I can out cook tf out of him
@JohnRNewAccountNumber3
2 ай бұрын
Yeah dunno, you rest steak on its side as well as olive oil infused with things
@larryphillipsjr.1607
2 ай бұрын
😂
@robertjameswolfertztheiii
Ай бұрын
Pro tip dawg, I’m also a chef: oil your grill bars and you don’t have to smother your steaks/meats in oil or butter. Take a towel or rag and soak it in whatever liquid oil or clarified compound you intend to use and smear the grill bars with it every few hours or so, right before dinner and lunch rush. They don’t look bad from what I’m seeing in this video, grill bars dry out easily and handling raw meat as little as possible reduces time spent washing hands/changing gloves. So long as your grill bars are healthy and oiled, you don’t need to worry about buttering your meats/steaks until they’re already seared, which point you brush it with a finishing butter.
@HH-zi5ih
Ай бұрын
Or don’t put any kind of butter or oil on the steak until you’re supposed to… when there’s little more than a minute left, and you’re around 300° for the perfect Maillard reaction. Those steamed looking grey parts of the steak are a sign you did it wrong. Grate marks are not the sign of a good steak.
@theforkedman3030
2 ай бұрын
A seared fat cap is awesome.
@calebniederhofer6529
2 ай бұрын
I have cooked probably hundreds of steaks and never once seen anyone put this weird oil based product on it.
@spht9ng
Ай бұрын
@@calebniederhofer6529 looks like a compound butter.
@Woods7er
2 ай бұрын
I find this channel hilarious to watch because it's literally just an average experienced Line Cook making videos and hundreds of real chefs call him out on all his videos. He is no Michelin chef, just simply a line Cook with slightly above average knowledge and experience which millions of other cooks have as well. I'm convinced that I know a lot more in the kitchen than this man does and I've only been in the kitchen industry for about 3 years now as a chef de partie. I used to cook for 1200 people multiple times a week while running multiple stations at once. Literal slavery. I should've recorded it.
@Woods7er
2 ай бұрын
I've literally made the impossible happen. Moving so fast for 5-6 hours non stop, with 90 open menus at once, you would think I was making a million a year. I guess that's just my competitive nature. I've never seen anyone work as well and fast as I do tbh. People, in general, are very very lazy and scared of doing a bit of dishes even. I would work 10 hours and then help dish pit close for another 2 hours because I have a heart and work ethic that nobody else has. Nobody ever helps the dish pit. People are scared and just wanna go home. And I despise all of you. Lazy People everywhere. You know who you are lmao
@healdrop9313
2 ай бұрын
@@Woods7er Eh, get over yourself. Most people working as line cooks aren’t being treated well; you said yourself that it was like slavery. So why the hell do you think they’d give more than is absolutely required, if they’re already going home exhausted? “I slaved away extra hard for restaurant owners who didn’t give a shit about me and worked me to the bone” isn’t the own you think it is.
@Kreze202
2 ай бұрын
@@healdrop9313 His point is that "Chef" Thompson is getting recognition and fame for something that isn't particularly special.
@SpaceRaptorJesusJedi
2 ай бұрын
Yeah this guy has NO idea what he's talking about and it's sad there's not more comments calling him out. I'm just a home cook and I can see that. Animal fats have a much higher smoke point than most cooking oils people use, and are vastly healthier. Although clarified butter (ghee) should be used rather than table butter, or you can use other types of rendered fat like beef tallow or duck fat. The fats will also provide a superior maillard reaction for the crust. He can't just say "cooking oil" generically and not specify the kinds that are high smoke point. For example, you're much better off using regular table butter than olive oil. Even if you use a high smoke point oil, it's still extremely inflammatory. It also depends on how you're cooking it. If you're cooking it completely on your searing surface, you need med-high heat and can get away with lower smoke points. If you're doing a high-heat sear, you need it ripping hot and a very high smoke point, which fats will always be better for. He also stabs them to check temp instead of going by touch, and thinks a little piece of parsley doesn't change the fact it's served on a diner plate with nothing else on it 😂 My dude thinks because he works in a kitchen and has seen a couple episodes of hells kitchen that he's in a position to give advice 😅
@Woods7er
2 ай бұрын
@@healdrop9313 yes, that's true, overworking myself doesn't benefit anyone aside for the owners, sort of. At the same time, I feel like I'm too competitive to not work fast and exceed expectations. Its just in my blood. There's nothing I can do about it. I'm just a hustler. I strive to be the best, always. Its just the way I role, brother.
@radiofreeacab
2 ай бұрын
Dude if you're a "chef" I'm the president, what a joke 😅
@sareykim
Ай бұрын
@@radiofreeacab - well hello there, Mr. President. i'm nice to see you down here in the comment section with us simple-minded folks
@Lomochrome
2 ай бұрын
Put a knob of butter and then add a smidge of olive oil. Thr butter is your flavor and the oil prevents it from burning. Add your food shortly after.
@Nesyaishere
2 ай бұрын
Your voice is so positive idk how to explain it but i enjoy it, it makes the video so much more enjoyable ✨
@ChaoticZero2000
2 ай бұрын
Butter before cooking can be fine if done right, but generally, it probably is best done part way through.
@honestinsincerity2270
Ай бұрын
Every chef in real life has always told me to cook a steak with salt, pepper and butter only.
@IXPOL14
2 ай бұрын
They bought the cheapest steaks on the market zero marbling on it 😭😂😂
@VoltageNostalgia
Ай бұрын
@@IXPOL14 bruh you ever ordered steak at a restaurant like that, of course it's low quality. Go to a steakhouse or cook one yourself
@joshcorona9979
Ай бұрын
OK, I’m noticing there’s not a lot of marbling to that meet so that’s part of your problem from what I see if you don’t want to burn meat Because remember, let’s fat means less cook time … 2) temperature control is key 3) With that being said butter, not margarine should be used prior to the meat being put on the surface unless the grill at which point you could put butter, not margarine on the surface of the meat as it is cooking or “searing” (and yes, you can put extra seasoning in the butter as well) 4) And as far as the bitter taste is concerned, that’s from the garlic burning On the surface of the meat , otherwise the meat flavor without seasoning always comes out, but it only enhance by additional sodium,milk, fat, or additional enhancing protein product. Such as egg yolk, MSG, minced meat, Seaweed, Meat, drippings, mayonnaise ,or oyster sauce which is normally marinated from the day before In a sous vide bag , or laid out on a meat dish
@johnfritz7222
Ай бұрын
We eat with our eyes, absolutely correct about it looking better with that touch of green. Just yelling, "I'm fresh, eat me!".
@FerociousSniper
2 ай бұрын
People wanna talk smack, but you have such an awesome job. I've worked in a lot of kitchens. Some good, some bad. Yours seems to be a really great place to work. Keep on doing your thing, brother.
@Opallovers
Ай бұрын
Try Ghee! It has a higher smoke point than butter because it is clarified, removing the milk solids that burn at lower temperatures.
@PhantomPhoneix247
Ай бұрын
You can cook a steak in a cast iron pan with no butter at all, but you could also clarify your butter to give it a higher smoke point, that being said he is absolutely right about butter burning in its natural form to soon, when I do use butter I like to have the pan heated prior to adding butter, and use clarified if I can, and add the butter after I sear the steak in a cast iron pan, (yes you can use stainless, just in my experience cast iron tastes and sears the best)
@MalcolmCooks
29 күн бұрын
ghee (clarified butter) is the best thing I have ever used to cook a steak. just a small amount, like half a teaspoon, to grease the pan. gives it an amazing, very even, golden crust
@TheSpecialJ11
2 ай бұрын
I use ghee or tallow. Doesn't burn, and has a way better flavor than any oil on offer. I'll baste with butter on low heat towards the end if I'm cooking in a pan.
@alemayehusolomon941
2 ай бұрын
I smiled at that lubrication comment. Well done Chef, well done.
@crabwilde
2 ай бұрын
at our restaurant we garnish with brown butter (and smoked salt) after slicing. we also sear with a healthy amount of tallow. makes all steaks taste great, even if you make mistakes
@jaycobbond3032
2 ай бұрын
Garlic never burns😂
@kylagirly
2 ай бұрын
Lmao right? I always add garlic towards the end. Burnt garlic is gross 😝
@joshy3614
2 ай бұрын
The garlic seems to be pulverized in some fashion, at the very least I can’t see any individual pieces in the spread. If it’s pulverized, you don’t need to be so careful about burning the garlic. It’s really when you have minced or chopped garlic that you want to make sure not to burn it. However, even with minced or chopped garlic there are times when you throw those ingredients in first. I know a lot of Asian stir fry dishes call for adding garlic and ginger first and letting them toast in the wok before adding anything else.
@dylanbaker7090
2 ай бұрын
You realise Chinese restaurants use a method so Garlic doesn't burn? They chop it up, dehydrate it, add some water when needed to cook, ard the solution to the dish and it never burns, even high temps in Woks.
@AndyWardinho
2 ай бұрын
@@joshy3614 yep
@Lock484
2 ай бұрын
@@joshy3614 I use dry garlic powder for that purpose. The taste is slightly different, but no hazard of burning it. For this application, fresh garlic needs to be finely chopped, then violated in pestle and mortar with salt, and even then it can be risky in very high temperatures 👀😂
@Navros85
2 ай бұрын
Dont even put oil over a flame grill, its hotter than the temp limits of oil, if you want to add butter as apart of the cooking use clarified butter and only add it if your going to put it in an oven to finish cooking after you get the nice charred lines
@katerthedopekid
Ай бұрын
A tip from a fellow chef I was taught to have an oiling tray.. You season the oil in the oiling tray for even seasoning and then chuck it on the grill when you are ready. Results in a nicely lubricated and seasoned steak. You never season the meat but the tray itself
@RavageEffex
2 ай бұрын
You can add a square of butter a minute before your steak is done and just let the heat melt the butter on the steak works every time I marinate my steaks
@williamkuhns2387
2 ай бұрын
Note how the electronic probe thermometer tip is applied to side not penetrating the meat. Poking a hole in the cooking steak allows the juice to leak out. Smart!! Try the grill station cook technique with right hand. Index finger tip applied to base of thumb = rare, middle finger applied to base of thumb = medium rare, ring finger tip applied to base of thumb = medium, and pinkie tip applied to base of thumb = well done.
@melvinthetoad4109
2 ай бұрын
its a good idea to sear the steak on the fat cap first so the weight of the steak helps renderthe fat cap evenly :D
@Ash_Wen-li
2 ай бұрын
That and you don't accidentally overcook the steak
@MrSmith_
Ай бұрын
Unless you coat the cooking surface with oil which has a higher flash point than the butter, the butter won't burn.
@SlimJimsRgood
2 ай бұрын
There's no way pal didn't know the lubed meat comment wasn't going to cause havoc in the comments lol
@timcarter817
2 ай бұрын
Not here to criticize or complain-just saying I appreciate your transparency. It means so much.
@mdiggler
Ай бұрын
So you use industrial lubricant seed oils?
@ironxYT
Ай бұрын
Couples like to share dishes to save money, control portion sizes and enjoy something more closely with each other. Might’ve been why they ordered only one coleslaw to share.
@Niggward420
4 күн бұрын
Oil based butter has entered the chat
@satoshiketchump
2 ай бұрын
Use ghee instead of oil. Has a high smoke point and will give you a richer, nutty taste. Also, why don't you slice the steaks before plating? I think that looks so much better.
@awesometubing9471
2 ай бұрын
Uh hi I work in a 4 star restaurant called Tommy Bahama's. We cook our steaks with butter in the pan on medium heat, then baste them in butter, rosemary and shallots. It's not going to burn the steak it helps them to develop a better crust after you let them rest. Which is what you don't do in your videos. You cook them and then cut them up which is why I see juice residue on your cutting boards. If you rest the steak for about 4 minutes 32 seconds then you'll get a nice crust and all the juices will be consumed within the steak on top of all the flavor, when you don't do that you actually are not letting the flavors of the steak soak up properly hence the juices being left on your cutting board. Sure your business has to have quick service but if you do it the way many professional chefs like myself do it, your customers will enjoy the steak more and it's absolutely worth the extra 4 minutes 32 seconds. If you have to ask why 32 seconds over 30. I was taught by a chef who owns 3 Michelin Star steakhouses and that's how he's done it for the last 28 years. If it ain't broke don't try and change it.
@Lord_Phoenix95
2 ай бұрын
Tip for using butter. Sperate the Solids from it. Milk solids have a low heat point but the oil (Ghee) you get after separating them have a higher smoking point than regular olive oil.
@Jorvalt
2 ай бұрын
If you're making a pan-seared steak, you can throw in the butter and garlic and baste it just before you take it out so that butter doesn't burn.
@jonmurphy4889
2 ай бұрын
Well if you're searing in a pan you put butter in the pan with the steak No matter what if it comes off the grill or if it comes out of a pan you put butter on it after soon as it hits the plate cuz it helps with the flavor and tenderness
@MJU682
Ай бұрын
That steak looks awesome 👏
@drewnicest4319
2 ай бұрын
Butter is an oil based product lol. If you want to stick with butter (because it's likely healthier than what he's using especially at high heat), clarify it, i.e. ghee
@joshviggiani9844
Ай бұрын
I love cooking the sides of the steak to crisp up and make the fat edible. Delicious af. You can usually lean it against the side or against another steak/veggies/the cat instead of having to hold it there.
@Good_ol_Butch
Ай бұрын
If I cook a steak on the great, I don't "lube my meat." If I cook a steak on the stove in a cast iron skillet, I use olive oil for cooking, and butter for flavor. Continually basting the steak with the butter while it cooks.
@hotwheels9963
2 ай бұрын
You have to use unsalted butter, it won’t burn at all! Learned that from Stalekracker!
@cnam1258
2 ай бұрын
Me too. Nice reference.
@kmpoffc
Ай бұрын
That's just wrong. Milk solids burn, doesn't matter if there's salt in it ir not. Still, shouldn't use the cancerous garbage this 'chef' is using, just use a bit of real oil or clarified butter.
@TheZellyman
2 ай бұрын
For anyone trying this I'd recommend using ghee/clarified butter or beef tallow, it tolerates high heat like vegetable oils ^^
@kevinoneill41
2 ай бұрын
You should be cooking with clarified butter. But your right.
@tpd1864blake
Ай бұрын
All you gotta do is coat it with salt and pepper 30 minutes before. And then put some rosemary and garlic in the pan if you want to baste it
@ItsMeChillTyme
Ай бұрын
You can use compound ghee or clarified butter
@ha-in4984
2 ай бұрын
Damn that's a fancy golf course pub.
@user-ev7ur5rw3j
2 ай бұрын
its so fancy they cant afford anything more than frozen dogfood
@nazcastanon
2 ай бұрын
Where i work at we use "paint" to decorate the plates, it's just boiled beetroot or carrots blended together with vegetable oil and a bit of water and a touch of salt, simple, colorful and yet adds fanciness to your plate, one could say "hey why not use a sauce?" So we don't waste precious sauce lol, some people like it some people dont, believe it or not we get most of our orders sauce-less
@WillHedgpeth
3 күн бұрын
You can use butter you just need to clarify it first remove the majority to all of the milk solids and then you can add whatever flavor you want to it and it won't burn.t
@Surveyor247
Ай бұрын
Used clarified butter instead it can be used up to 400 degrees or beef tallow from rendering the trimmings
@Surveyor247
Ай бұрын
If you render the trimming with the pellicle it will give you a similar taste
@JSin1969
Ай бұрын
Clarified butter works just fine. Regular butter, no. In fact one top Steak House worked at in Vegas would hold their steaks pre cooking in clarified butter.
@funstuffonthenet5573
2 ай бұрын
You can use butter but then you can't sear on high heat. The butter will fry and put a bit of crispy news on the steak. When cooked on medium heat It's not the best way, but I do this sometimes because my kitchen doesn't have a proper exhaust and I don't want to make smoke when I sear
@davidstevens3934
2 ай бұрын
You can start with oil and add butter for flavour, and the oil stops the butter burning
@dustinjones1346
Ай бұрын
That's why instead of using butter or oil, you sear the fat cap first and once it's rendered, you lay the steak down and basically use the liquid fat as your butter
@mikefitz2124
2 ай бұрын
Cross hatching getting better my boy 💪
@SunLeaf-tp7hv
2 ай бұрын
I use brown butter to cook them. Sometimes add a sweet hickory bbq glaze at the end. But its also really good in olive oil and sea salt
@MrLoobu
2 ай бұрын
You can use butter on the grill, just not in a pan. The extra will just fall off. The stuff that stays on won't burn as it mixes with the beef fat.
@AnthonyG-u6q
Ай бұрын
18$ for two perfectly cooked New Yorks. Now that's a deal 👏🏼.
@JonyMSalomon
2 ай бұрын
That piece for 18 dollars?? Man.. what the fuck is happening here in Spain, I would pay at least 25 bucks for a simple well done steak
@OfficialEFEN
Ай бұрын
Whats your establishment called so i can avoid it?
@RecklessG1
2 ай бұрын
Butter is fine to apply to a steak prior to searing if it has first been properly cooked in a sous vide water bath. It's the easiest most foolproof way to achieve a perfect result every time.
@sunriseconstruction5183
2 ай бұрын
You dont put garlic on when searing at high temp either. It also turns bitter.
@kingjames9477
Ай бұрын
“You should never put butter on a steak” *puts butter on steak*
@tiggy5576
2 ай бұрын
Love your Vids ❤
@Benvos
2 ай бұрын
Someone from the UK here, they asked to share a coleslaw because that single portion is enough to feed a family.
@Kyndral22
2 ай бұрын
But people put butter in the pan before cooking steaks all the time, it's part of the searing process. What's the difference between it being on the steak or in the pan? There is a layer of butter between the steak and heat regardless. Sidenote: I just salt it and throw it in the air fryer, it's fantastic
@mountandew42
2 ай бұрын
Rendered fat when done correctly is wonderful
@crazycatguy4317
2 ай бұрын
I’m not a fan of the seed oils so I still use butter. Just clarified butter though, also known as ghee. It has a high smoke point much like oils
@P84y
Ай бұрын
You should always butter your steak before if you have a wood grill, otherwise if it’s propane don’t because it will hold some of the chemical taste, and you should butter after you grill it either way, before and after for wood grill and just after for propane grill
@nrg6245
2 ай бұрын
“And it lubricates my meat” I’d laugh at that if my grandma didn’t just pass away tonight 😞❤🕊️
@Chase34
2 ай бұрын
Prayers 🙏 ❤
@nrg6245
2 ай бұрын
@@Chase34 thank you i prayed her surgery would go well, apparently her heart stopped is what I just heard from my family…. She taught me everything. She’s the reason why I’m a truth seeking loving person today. She’s finally resting now.
@nrg6245
2 ай бұрын
@@Chase34 you’re very kind. Thanks again
@rubensano4860
2 ай бұрын
Condolences.
@chaos2232
2 ай бұрын
SUBTITLES HIGHER IN VIDEO, FIX SUBTITLES HIGER PLEASE
@Gonzeaux7
Ай бұрын
I like marinating a steak with Worcestershire (thank God for autofill) that helps everything absorb well, gives great flavor and lubes the meat (yes i know)
@yvrelna
Ай бұрын
Garlic also burns easily and is bitter when darkened.
@Chigelpiggeyi
2 ай бұрын
Lubricate the meet thanks for the advice next time I do that I will make sure to do so
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