Putting it in the fridge overnight between seasoning and cooking does a world of difference.
@algini12
12 күн бұрын
Jean Pierre does it similarly. Puts it on a rack, coated with salt, then brushes most of it off the next day out of the fridge. I don't see a world of difference, but it is slightly better, to my taste.
@mikehsu9563
12 күн бұрын
this method is called dry brining, and it works wonders anywhere between 1-3 days depending on the thickness of the steak!
@Mr16bit
12 күн бұрын
This is a great tip for cheaper thinner steaks. You can get the thick expensive steak crust on the cheaper cut without over cooking it. Also a butane torch helps to get the crust if you are cooked and don't have enough crust.
@juliastraus4273
12 күн бұрын
It helps if you bring the meat to room temp. Applebee's wet brines their steaks! Changes the texture of the meat.🤢
@urmonatorgaming
12 күн бұрын
@@juliastraus4273 I doubt Applebee's does that. They probably just thaw them and throw them in a drawer.
@DCYote1
10 күн бұрын
I've always wrapped my steak in aluminum foil to rest and have always been disappointed because it seemed like no matter what method (Reverse sear, sear/bake, etc) I used the meat always seemed tough. Thank you Chef Frank for illuminating that my steaks are basically getting steamed with that method! I used a wire rack and I got almost restaurant quality
@RedDuke42
3 күн бұрын
👍👍👍
@ryanlhobson13
12 күн бұрын
Anybody else house turn into a smoker when cooking steak?
@erdene2476
12 күн бұрын
turn the heat down a bit! (I do 7/9 for steaks)
@jmf9888
12 күн бұрын
I can hear my smoke alarm beeping already lol
@Lifo9
12 күн бұрын
Ipen the window and put that oven hood on blast lol
@MichelleD1010
12 күн бұрын
Nothing is burning but yea I need the exhaust and a big window fan facing outward to pull the smoke out
@surfingonmars8979
12 күн бұрын
No
@raideurng2508
18 сағат бұрын
Glad we got a medium rare instead of the bloody mess so many "chefs" think is optimal. You're allowed to enjoy a steak that's actually cooked.
@russh6414
12 күн бұрын
You had me at butter and garlic! Frank's Instructional videos never disappoint!
@Showmetheevidence-
12 күн бұрын
I'm always amazed at how much salt chef's put on everything... I'm not doubting Chef here, but it's a lot more than I usually use!!
@abcdefghij337
12 күн бұрын
That’s why people should be really sparing when adding salt to stuff. It’s likely got more than enough salt already.
@porkchopproductions0314
12 күн бұрын
They also use bigger salt crystals so it's actually an equal amount or less than what you'd normally put on it
@kevinuspsa9353
12 күн бұрын
Anthony Bourdain said in one of his interviews that to get the “restaurant taste” we need to use more butter and salt than we would normally be comfortable with. He went on to say that if you had a full meal in a traditional French restaurant you probably will have eaten almost an entire stick of butter before you leave!
@stephenm8725
11 күн бұрын
well, salt brings out the flavor and you'll want to use more to bring more life into what you are eating
@paulspitz1949
11 күн бұрын
I wonder if they dump an entire cup of salt on everything so that you can see it on the video
@melissamelissa7300
17 сағат бұрын
Epicurious is literally giving us expensive Culinary courses for free KZitem. Thanks, Epicurious and Frank Proto!
@billburbank4314
12 күн бұрын
Yum. Yes dry brine works wonders....but for general population, prob not gonna go that route, get steak, cook steak, eat steak...lol. 24 hr brine for quality 1.5-2" steak for me.
@FaceT00
12 күн бұрын
Salt, pepper and hot pan. Thats it.
@blairhoughton7918
11 күн бұрын
Salt, crushed coriander seed, garlic powder, onion powder. If you really need pepper after tasting that, grinding it at the table is 100x better than burning it in the pan anyway.
@BabyMakR
11 күн бұрын
@@blairhoughton7918 Are you making Biltong?
@blairhoughton7918
11 күн бұрын
@@BabyMakR If that's biltong, and it comes in 300-500 gram pieces, then yes.
@daveyjones7391
10 күн бұрын
I love Biltong! 🇿🇦
@Kknzz
7 күн бұрын
Garlic, butter, and thyme to baste. That’s it
@FourT6and22
12 күн бұрын
I like a pepper medley, adds more than just black pepper alone. And instead of vegetable oil, I use wagyu tallow.
@TOAAWASHERE
3 күн бұрын
FRANKKKKKKK I've been waiting for this one thank you dude you leveled my cooking up for so many years now. Thank you my guy 😊
@_Toxicity
Күн бұрын
I like rosemary and garlic on mine with salt. I also notice I tend to get the pan way, way too hot. Going to pay super attention to that going forward. Thanks for all the other steak tips (pun) too, Frank!
@_Toxicity
Күн бұрын
Me: Oh, hey! I just bought a steak, and its a NY strip steak! I'll watch this video to learn how to cook it! Frank: Don't use the meat off the shelf in the shrink wrap. Me: * hangs head *
@Rick-5728
12 күн бұрын
No way that steak was cooked to 140 or 145. That had to be 130-35 max.
@kangy3213
11 күн бұрын
I'm confused by the whole thing. 140⁰?? Even on a thick cut steak I generally see 15⁰ of carryover cooking. I pull mine off at 110⁰
@yazars
10 күн бұрын
Absolutely. I sous vide, and people who do so become familiar with different colors by specific temperatures
@rw_golf6387
10 күн бұрын
I agree! I think that thermometer was way out of calibration. Use the finger test! Never fails.
@drfabulous77
8 күн бұрын
maybe even off at 120 ..coast to 125
@cthomas025
6 күн бұрын
@@drfabulous77 100% that's where I'm pulling my steaks.
@markbays6988
6 күн бұрын
says at 07:23 "without further ado, let's slice our steak" followed by a bit of further ado.
@factmeee
3 күн бұрын
haha
@azviking139
4 күн бұрын
The only thing I would change here is stainless steel pan. I cooked two steaks at the same time recently and the sear was so much better
@zaqston36
12 күн бұрын
Frank Proto is an amazing chef and his steak looks amazing, that being said I don't understand how he doesn't dry brine his steaks for at least an hour. I'm sure there is a great counter argument but when I do it, my steaks are juicy, tender and delicious. Importantly somehow they're never overly salty either.
@tburgess3426
12 күн бұрын
This is something I see with a lot of pro chefs is they cook steak this way down to a T. Little pepper, no brining, only flip steak once, etc. There's a lot of tricks that you can do to make a better steak than this, but it seems like chefs like to settle for this B level steak.
@corpsie-diytools38
8 күн бұрын
He explained in the video why he doesn't dry brine
@push3kpro
12 күн бұрын
Ok, now i'm waiting for Guga review that video. I think that he will like it.
@cylaisawesome
12 күн бұрын
Do his method, then a Guga method, then do a blind taste test with friends.
@cyclone0181
11 күн бұрын
@@cylaisawesomegugas method is the same. He likes to charcoal cook it in the grill but when he does it inside it’s the same
@BabyMakR
11 күн бұрын
@GugaFoods would you care to have a look?
@thatonecommunist
11 күн бұрын
@@cyclone0181 Except he dry brines it, which does, according to my side-by-side tests, makes a HUGE difference, it's pretty well established that the dry brine is the way to go these days.
@cyclone0181
11 күн бұрын
@@thatonecommunist yeah but if your cooking for the day and didn’t pre plan your not going to dry brine it for a hr. It barely does anything
@raedaljlaoud9340
12 күн бұрын
that crust bro... damn...i wish i had that steak ;-;
@treehuggingbuddhist
12 күн бұрын
The minute he said “Frank style” I knew butter was involved! 😋 ❤😂
@BabyMakR
11 күн бұрын
And Salt.
@bruceh9780
10 күн бұрын
@@BabyMakR sooooooo much salt
@paulbrandtpxb
12 күн бұрын
Iam a vegetarian. But if if Frank cook something, i will watch it
@cbarocio729
11 күн бұрын
ABOUT TIME! I was looking for this 2 weeks ago but it wasn’t made yet :(
@jinniu
11 күн бұрын
I just ate steak, and this made me hungry for steak.
@natmorse-noland9133
12 күн бұрын
Great tips! My current method is pretty similar to this but I'll definitely incorporate the wire rack when letting the steak rest going forward.
@jgg02
10 күн бұрын
Thank you mr Proto, I enjoy your clips very much.
@another816
11 күн бұрын
Thanks for the tips about cutting boards and knives on juice flow
@bluemoon4921
12 күн бұрын
That looked perfect! Thx😋
@Gen_Troll
3 күн бұрын
That is not a slicing knive. Thats Santoku knive which is a three purpose knives. And yes those gruves in blade of the knive are for not any food sticking to it, but this is mainly for when you shop denser foods like vegetables (Potatios, Carrots...) these will stick do to the moisture and texture. Cooked steak will never really stick to it. I think this info might me a little missleading. But great seare on the steak. Way to go
@user-ow2rb1bk4p
7 күн бұрын
Frank, please upload more videos on Proto cooks
@CptVein
7 сағат бұрын
Dry brine your meat. It makes them so much better. Salted throughout, and slightly more tender. Flipping it every 30 sec is the way to go. Gets a more even cooking and a smaller gray band.
@samawi9992
12 күн бұрын
I'm a simple girl. I see a video of Frank Proto and I click it.
@Sentryunit582
12 күн бұрын
My liver latched onto my spine and is feeding on my marrow
@MReginaldGoldstein77
8 күн бұрын
The only sauce you need is in the pan already. Serve the steak over rice and dump the steaky garlicy butter on top, then add your herbs to garnish. Perfection.
@aaronboor2818
6 күн бұрын
OMG, im hungry now.
@CaGiBa00
12 күн бұрын
For me its too cooked but still pretty cool steak, Frank
@carolynwilson7806
12 күн бұрын
I agree. I like a red, cool center.
@udcnation
11 күн бұрын
That'a a medium steak at best, looks almost a medium-well to my eyes
@tattoomesam
9 күн бұрын
@@udcnationI agree medium well
@ivanvillarruz8412
2 күн бұрын
I've tried table salt to season steak before since it was what I had available. I'm addicted to salty food so it was fine for me (the steak based in salted butter). But for the rest of my friends who ate the steak, I only heard complaints about the saltiness lol.
@pibble3962
10 күн бұрын
Thank you!
@LVPictures
7 күн бұрын
I always has this question. If you look at the amount of salt on the steak during preparation compare to the time when Frank is putting it in the among on the surface is drastically different. Do you have to brush the salt away? I always lightly salt my steak, if I salt the amount Frank salted it, the steak will make my hair stand... pretty inedible.
@sleeper292915
12 күн бұрын
I love people talking like they know more than a professional chef
@cwg73160
12 күн бұрын
Frank being the professional chef? Yeah, I’d definitely believe it.
@jasonbower7763
11 күн бұрын
This "professional chef" isn't saying or doing anything special in this video. And in fact, there's a lot to say about this video that can be debated and/or improved upon by people who DO know what they are talking about.
@DangerSquiggles
11 күн бұрын
@@jasonbower7763 the point of this video is not to improve upon it - it is 101, using very simple ingredients and techniques to learnt he basics, get comfortable with the dish and and maybe implement more advanced techniques later.
@lbj4993
11 күн бұрын
Yeah, and they're discussing how 3-5 degrees make such a big difference...oh my, what a bunch of amateur goofball-chefs...:):):)
@jasonbower7763
11 күн бұрын
@@lbj4993 I mean... It DOES make a difference. That can be the difference between medium rare vs. medium. Are you new to this lil bro?
@yazars
10 күн бұрын
It's stress free to sous vide to get the perfect internal temperature and can quickly brown for maillard to finish
@Zipfei_Kloatscher
12 күн бұрын
That's a beautiful steak. 😀👍🏼🥩
@GadgetsGearCoffee
7 күн бұрын
SS VS CAST Iron, the diff is how hot you heat the pan but what's the diff between the heat for which pan?
@StormCrusher94
12 күн бұрын
Guga, we summon thee
@michaelt8682
9 күн бұрын
dump a bunch of cream in with the butter after the steak has finished along with loads of pepper and youve got yourself a cheats peppercorn sauce
@chadstewart9056
12 күн бұрын
I would love to see Chef Proto make a red wine reduction for a steak... especially a Fillet Mignon.
@itsgoingtobeok-justbreathe4808
12 күн бұрын
he just said he likes to keep it simple and let the flavor of the meat come through. Chef Frank is about simple, straight forward food and flavors, expertly crafted, not 1980s fancy wine reduction sauces.
@GrahamOrm
11 күн бұрын
Superb thanks Frank. What effect does such a large quantity of salt have? Why so much?
@ggarzagarcia
11 күн бұрын
Guga is looking at you, Frank 👀
@JohnDoe-xr5is
11 күн бұрын
I had a salad for dinner....guess what I'm craving now?
@cantrait7311
3 күн бұрын
Totally agree taste the meat not the rub
@robertjason6885
6 күн бұрын
Excellent!
@spx2327
12 күн бұрын
That looks delicious Frank!
@PotatoMC1
12 күн бұрын
This is not the tomato video I was expecting
@inaf1079
12 күн бұрын
For some reason, the only steak I can chew is a filet. So tasty 🤤
@j3r3miasmg
11 күн бұрын
06:24 - Is this camera new? 05:29 - "It's a stake, not a baloon!"
@fahmi_simin639
11 күн бұрын
@ProtoCookswithChefFrank Always the best ❤😂
@mohr4less
5 күн бұрын
Browning doesn’t occur until almost 300 degrees. Butter “boils” at about the same as water does it not? (Even with the oils in it) How would that basting aid in browning?
@tvideo1189
5 күн бұрын
I have no idea why someone would endeavor to only achieve a "Restaurant-Quality" steak. I have been cooking, and grilling, steaks for 50 years and no restaurant can touch one of of my prime ribeyes. You can do better than "Restaurant-Quality" folks, and it doesn't take much.
@m373x
15 сағат бұрын
Correct, restaurant has to juggle quality, quantity, and profit. They are not overly concerned with quality.
@RedDuke42
3 күн бұрын
Question: If you salt your steak and let it rest, doesn't the salt penetrate into the inside part of the meat by osmosis? Frank said it stays on the outside.
@m373x
15 сағат бұрын
It does. There are several inaccuracies in the video and this is one of them.
@AmberS-V
12 күн бұрын
I eat my steak blu, but if Frank were to cook me a medium rare steak, I'd forgive him 😂
@alex99398
2 күн бұрын
Well done. While it came out a perfect medium rare, would have been nice if you had aimed for medium rare to begin (130~140), instead of a goal for medium at 145 degrees... Do most people aim for medium? I would hope that as a chef, you can appreciate the texture of medium rare > medium and suggest this...
@raideurng2508
18 сағат бұрын
That's purely subjective. Some people like bloody steak, some don't.
@thehitchhikingchef
Күн бұрын
using thyme instead of rosemary is wild stuff
@Pooja_Dubey
12 күн бұрын
Frank 🎉
@rw_golf6387
10 күн бұрын
Steak looks awesome, but I was very worried you were going to ruin it by taking the temp all the way to 140-145. Luckily your thermometer is out of calibration and the steak came out nice.😊
@slimkdnvr
11 күн бұрын
I throw my steak in a pizza oven for 30 seconds, then yell at it, then apologize to it. Nice crust and tender.
@marcob5549
11 күн бұрын
Now I'm hungry
@stacyhackney6100
10 күн бұрын
Thx u
@forteandblues
9 күн бұрын
Great steak chef!
@gideonpaulalcaide
7 күн бұрын
table sat is ok…. as long as you know how much you should use
@kujmous
10 күн бұрын
So hungry now
@crunkycrunker
4 күн бұрын
How do you recommend doing this for 4 steaks at once?
@antoniodelgado7229
Сағат бұрын
My guy sliced the entire steak before eating like an amateur.
@The_Argent
12 күн бұрын
gotta get that overnight dry brine!
@longcatism
10 күн бұрын
Every time I try to do this my fire alarm goes off
@jeffb.4800
8 күн бұрын
You should get rid of the moisture BEFORE seasoning. When you patted it with a paper towel you removed a lot of seasoning.
@jsbrads1
7 күн бұрын
Stores are putting the thicker steaks on the shelf nowadays.
@user-og6db2uz4u
8 күн бұрын
I didn't know Will Sasso is also a Chef 😂
@misterecorporation8818
11 күн бұрын
Sir I hope i get noticed. If I am cooking with like more than one steak, what do you recommend to do with the butter and garlic you already added in the pan?
@NoneYaBiz5
12 күн бұрын
All my steaks are done on the grill.
@jasonbower7763
11 күн бұрын
I put my cast iron onto my grill too.
@DangerSquiggles
11 күн бұрын
most people don't have a grill.
@amorfati4927
11 күн бұрын
@@DangerSquigglesMust depend on where you’re at in the country. I don’t think I’ve ever met someone where I live who doesn’t have a grill. I’m not even exaggerating or trying to be hyperbolic… even people with apartments if they have some kind of balcony or even not there’s a common area that have grills.
@NoneYaBiz5
11 күн бұрын
@@DangerSquiggles I'm not most people.
@DangerSquiggles
10 күн бұрын
@@amorfati4927 Well, nice to meet you - I don't have a grill. My parents don't have a grill. My grandparents don't have a grill. My best friend doesn't have a grill. My brother doesn't have a grill. Come and meet them.
@shivkatall291
11 күн бұрын
This is going to sound weird, but I wish there were sides included. I know you paid for the meat and it should be the star, but it's just not complete without a side or two. I'd like a classic side, then one that's less common
@DangerSquiggles
11 күн бұрын
this video is a simple tutorial. there are other videos where frank and other chefs teach you other dishes, like freis, for example.
@user-ki8mg5jh3n
12 күн бұрын
I hope to find out if it's really truly nice after I make this
@miguelsanchez2662
7 күн бұрын
Best way to cook a steak is by using a green egg smoker grill!
@bryred9299
6 күн бұрын
"I wanna taste the steak" proceeds to dump salt on, butter, garlic, thyme
@guardiangregory
11 күн бұрын
Perfect steak temp
@ChangingAlex
12 күн бұрын
Nice
@joerandom1175
11 күн бұрын
Sous vide is the way to make the best steak ever.
@NikolayZabrodin
9 күн бұрын
It feels like it's a Zwilling knife commercial 🙈
@TheLiamMurphy
10 күн бұрын
Another US KZitem food channel that doesn't realise you are the only ones that use this nonsense Fahrenheit temperature system. The rest of the planet uses Celsius. Zero is frozen, 100 is boiling.
@nikkihayes9236
11 күн бұрын
How do you feel about those who finish off their Steaks in the Oven after forming the crust and basting on the stovetop?
@jasonbower7763
11 күн бұрын
You should instead start with the oven, getting the steak mostly cooked this way, THEN transferring to a cast iron or grill to sear it. it's called the reverse sear method and a lot of people think it's a better way of getting a more even cook with spot on temperature control.
@nikkihayes9236
11 күн бұрын
@jasonbower7763 Thank You soooo VERY much, Jason!😃🤗💛 I've heard the words "Reverse Searing", I've just never attempted it before. What temp and time is best for the oven if I'm aiming for Medium-Rare?
@matthewfifer3206
12 күн бұрын
You guys should do smoked brisket recipe
@TkrZ
11 күн бұрын
@Epicurious one criticism I have is clarifying 'degrees', 140F vs 140C is very different.
@KrisHTX
Күн бұрын
Use ghee instead of vegetable oil
@epicwarding
8 күн бұрын
but can it beat charcoal cooked bbq?
@meat_loves_wasabi
6 күн бұрын
Tried the tripled cooked steak with Whisky and Shoyu… worth a try if you are bored with the usual salt pepper garlic rosemary
@NikMartin-I-am
12 күн бұрын
145 sounds a bit hot for medium, 145 is pretty medium well. Medium is closer to 125-130
@itsgoingtobeok-justbreathe4808
12 күн бұрын
He said 140, and the range for a medium steak is typically 135-145. I think Frank knows what he's doing
@poturbg8698
12 күн бұрын
@@itsgoingtobeok-justbreathe4808Well, Frank is wrong. That steak in the video is medium-rare, which is 125-130.
@Killem-Dafoe
10 күн бұрын
@@poturbg8698 Medium rare is 130 to 140. Rare is 125. I know it's shocking that the professional chef knows more than the random KZitem commenter but here we are.
@jc3drums916
9 күн бұрын
@@poturbg8698 And he acknowleedged that in the video.
@poturbg8698
8 күн бұрын
@@Killem-Dafoe you pull the steak out of the pan at 125, and it warms up a bit while “resting” to 130-135. Not 140. Sorry he’s just wrong.
@Mansellto
10 күн бұрын
The scalloped slicing knife is to stop the steak sticking?! What kinda cooked steak is gonna stick to a knife? 😂
@BabyMakR
11 күн бұрын
Sorry Frank, but after salting (Lighter than you did because the salt will soak into the meat) it should be put in the fridge on a rack to dry for at least 12 hours, preferably 24 hours, flipping halfway through then let it come to room temperature before cooking. Also, oil the steak before putting in the pan. Another point, steak should be cooked to the point that a reasonably skilled vet could sew the meat back into the animal and the animal go back to grazing with no problems. Or as a chef told me once. "Show the super hot pan to the steak, threaten to put it in the pan, then put it on the plate."
@DangerSquiggles
11 күн бұрын
doneness is just a matter of preference.
@bobl5737
4 күн бұрын
The steak should "Mooo" once on its way to the table!
@chriscook509
12 күн бұрын
Its so much better if you salt the day before. 1% by weight. Also sousvide
@DangerSquiggles
11 күн бұрын
this is steak 101, relax
@ClassyJohn
9 күн бұрын
the secret is a lot of butter
@DanWebster-e7o
11 күн бұрын
Great looking steak. One big suggestion is to throw away all the vegetable oils in your kitchen. As a former chef and restaurant owner i am sad to say that during my 35 years in business i used all kinds of processed seed oils. Please do your own research on this. Seed oils are the main culprit for obesity and type 2 diabetes in this country. Not to mention chronic inflamation and heart disease.These oils are used in almost all processed foods, not just for frying a steak. If more great chefs like yourself mention this in their videos that would be a tremendous service to your viewers.
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