How to cook a steak PERFECTLY | EP05
100 Comments


Right people good morning, welcome to
episode 5. That’s better isn’t it. Ahh, it just looks so good doesn’t it. I’m, I am proud of myself for being
crazy enough to just like go for it basically. It just look so handsome and
I’m so excited by it and it’s like it’s become my beef baby you know? I just
check up on it night and day. Now essentially there are five different
types of steak that come from a roasting I’m gonna sell four of those steaks on
the website and in today’s episode I’m gonna show you how to perfectly cook a
steak every time the ins and the outs so you’ll never get it wrong and that you
understand every little piece of detail to absolutely annihilate a steak. Well.. not
annihilate it cook it properly. The roasting I’ve got in the fridge is the
ribs and the loin attached together There are five classic states that you
get from our roasting. The rump, the t-bone, the sirloin, the ribeye and the
fillet. I don’t like the rump in fact no it never eats well there’s always
problems with it, it’s not that tasty it’s not as tasty as these guys so in my
opinion I just wouldn’t have the rump. I don’t eat the rump and yeah I’m gonna be
really opinionated in this video. So first what we’ve got the fillet. So it’s
not at the top of my list in terms of a cut. It’s an interesting cut because it’s
completely different to all the others in that it’s on the inside of the rib
cage. So it’s completely protected it’s a redundant muscle that doesn’t have much
marbling because it doesn’t have to work very hard. Secondly you’ve got the rib eye. Like rib eye should be up there in your top
two steaks. It’s just got so much marbling it’s so delicious, I flipping love it. The
sirloin, you know, it’s just such a good steak. It’s absolutely delicious and I’m a
big fan of it. And then you’ve got what many would refer to as the king of
steaks. What’s great about the t-bone is is you’ve got the best of both worlds
you’ve got the sirloin on one side and then you’ve got the fillet on the other
and so you get this mix of texture, these mixtures of different muscles and you
get a different eat. It’s cooked on the bone which is always the best way to
do it. Now let’s go through the basics of cooking a steak. Step number one
absolutely most important: know what state you’re cooking. You need to cook
things for different times, for different steaks you need to check which
steak is at what thickness. All of these impacts how long you cook it for. Number
two: how are you gonna cook it? Medium rare? Medium? Like just to be clear rare
and well-done – there’s just not great ways to cook steak, honestly, you’re not
going to get the best out of them if you’re eating your steaks rare or well
done then just stop it. It’s silly. You can’t enjoy the steak. Stop it.
Step three: make sure you know where your beef comes from. The best way to do that
is to go and buy it from an artesian butcher who has a relationship with the
land, with the farmer, can tell you all about it. These guys are all from a short
horn. Short horn is the roasting that I’m ageing and short horn is going to be the
breed I’m going to be selling on the website. Step 4: take your beef out of the
fridge minimum 20 minutes before. If it’s cold inside then you’re gonna put it
into a hot pan and you’re gonna have to overcook it to get it to medium and then, well,
what what’s the point in that? Another little tip but basically my rib eye,
my sirloin and my t-bone, I always have those cooked medium-rare. But my fillet
because invariably it’s a thicker cut and that’s why you want to cook it medium
because if you cook it medium-rare then actually because it’s so thick it’s more
like rare and you know we don’t cook steaks rare. Right let’s get set up to start cooking! Right brothers and sister, tip 5 is: you need
to have a really heavy bottom pan like this is absolutely flipping heavy. It
like it’s an iron pan it’s going to take a while to heat up but when it gets
up it’s going to be searingly hot and that is absolutely vital if you haven’t
got a good pan then don’t cook a steak Right now you need to get the pan set up
to a scorcher right and it’s gonna be that hot makes you slightly nervous yeah?
When the steaks comes in it’s gonna make an absolutely kill a noise but that’s what
it supposed to sound like don’t be scared, be brave and crack on. Now step 6
is how to season your steak. The best way to cook it is in beef fat, beef
dripping but I know a lot of you guys won’t have that. So I’m gonna use a high
smoke or something like vegetable oil, sunflower oil and what we do is we’re
just going to pour that on the steak and when I season it only with salt. So drizzle
a little bit of oil over your steak and then just rub it in. If you’re cooking on
rooms on a barbecue then you need to absolutely cover with salt. As Richard Turner
said in episode one. ‘Lots of slat on there, it’s gonna fall off on the grill’ I’m going to be cooking in a pan but I’m
still going to make sure that I season it adequately so let’s just cover the
first side with a load of salt. Now oil the second side of the steak, rub it
in and then we’re going to season again with salt. Okay so my steak has got
a good amount of oil on there it’s got a better seasoning of salt and now I’m
going to get it into my searing hot pan. You know you’re doing it right when it
smokes the house out. So don’t (coughs) So don’t stress out it’s fine, you want
this amount of smoke because it means the heat it’s going to cause an
incredible crust on the outside of your steak. Don’t be scared. And step seven:
don’t play with your meat. This is the most common mistake that people make
is now think yeah l’ll move it around. Don’t. Leave it on the one side for one
minute now it’s time to flip it. Cook it on either side for a minute then you
need to just make sure you cook the sides render down all the fat Now to make sure that you get it right,
there’s a basic simple system you basically, the way to work it out is
those two fingers together – that’s rare but remember we don’t cook
rare. Medium rare, medium and the last one is well-done. Let’s get it off That beauty is done now let’s put it on the
rack, not on the side where I had the raw meat and just let it cool down. Now while
that’s resting let’s just talk about what I haven’t done with the steak. So I
didn’t finish it in butter, I didn’t put garlic in there, I didn’t put thyme, I
didn’t put bay leaves. There’s absolutely nothing wrong with doing them but from
my point of view but I want to taste a piece of beef I want to taste the beef. I
don’t want to mask it with other flavours even if they’re complimentary because I
want to understand the quality of the beef and I can’t do that when there’s
lots of competing flavours. So for me I keep it super simple. Fire, salts, beef.
That’s it. But listen if you want to put those other things in there then do it.
The most important thing to do if you’re cooking with butter is you start it with
oil and then you finish it with butter. Otherwise the butter will burn. Right
let’s see how we got on with this steak. Now let’s get on to our board and see
what we’ve got. Right tips six. or is it seventh… I
lost track. Anyway when you’re slicing the beef you need to slice it across the
grain so there’s lines going that way, you’re going to slice that way. Just look
at it it’s such a beautiful work of art Like just look at this perfectly gnarly
piece of artwork. Perfectly crispy crunchy on the outside
and then you’ve got this beautiful moist medium-rare. It’s like a flippin beef
opera. Do you what I mean? It just takes you to a higher place. You’ve got the fat that’s
nice and rendered down, it’s crispy you’ve got a nice medium-rare cook. That’s so good. See that’s the difference
between a dry-aged pedigree single breed that’s been aged properly. First you can
smell it. You can just smell a good steak you can smell it when it’s raw, you can
smell the ageing. Where as with a wet aged piece of beef from the supermarket you
can’t smell it and it’s just not great whereas this is great this is a treat,
this is a luxury. You know? And it comes with a luxurious price tag right, but,
like, I’m okay with that to have something that’s been treated properly
that’s been, had a good life, that’s been honoured by the butcher and by the
farmer, by the chef. Mmm hands-down best steak ever. The resting is absolutely
vital. Is that step six or step seven I can’t remember anymore, I’ve lost count. I
don’t care! Oh I’m so happy. So, guys, if you want to get involved in the Food Busker
Beef Series, then you can go over to my website now foodbusker.com and you can
pre-order what steaks that you would like to get your hands on. What’s also
absolutely wicked about this is that I’ve put all your favourites on there. So I’ve done
a batch of bacon, I’ve got some retired dairy cow, sirloins rib-eyes and burgers, yes and
very coolly I’ve got tonkatsu pork ramen my stock that I made. It took me
three days to make, that’s on there as well. Increase the peace spread the love
and subscribe to the channel. It’s going to be another week or so until the
beef is ready but you can go and pre-order on the website. Please
subscribe to the channel, it helps in everything that we do and yeah I’ll see
you in a couple weeks, if I haven’t eaten all of this beef.

100 thoughts on “How to cook a steak PERFECTLY | EP05

  1. Alright, I need an English friend to ship my steaks to, that will ship them to me in the US… or maybe I can come to the Laundry yard. Nice job on that maillard!!!

  2. Is it just me mate, or every time you try these massive endeavors do you end up getting sick? Thought I noticed you stuffed up – Lol you poor bro working for us fans with such passion! Hey man, cool update too – I got a new gig starting in a few weeks so I will be able to hit that JOIN BUTTON – fuck yeah! Been waiting for the opportunity to support your channel financially for a while, and now I will have the chance.

    But seriously bro, inside round in Canada, it's kinda like rump I guess, it's stewing beef and it's great cooked low and slow, or after 24 hours with a marinade for Chinese stir fry sliced thinly before stir frying…Take about SKINT

  3. So thrilled your are expanding your operation, you have put your heart and soul into your work. Much respect and best wishes!

  4. But but but…… I reckon the rump is super tastey!! I am aussie that has access to all these steaks at good prices all the time( beef in aus is priced well) i'v always been a porterhouse, sirloin, t bone man since it's cheap to eat such great cuts but recently went to my local butchers to get my standard steaks from above and decided to go the rump just for shits and Giggles and fuck me it was so flavorful and delicious it all I get now!! Yea it's a tad more chewy but it's far more beefy and if grilled well is just as good!! Anyway my 2 cents worth not knocking all the other steaks they are all awesome I reckon,but don't think rump is a write off that's for sure! Mate love your content its always great especially your raman series that was magic cooking! Keep up the great work and hello from Australia!!

  5. Wonder if you could cover a topic to do with beef me old Busker. Price! Went to a nearby pub/restaurant just outside of Scarborough the other week as I'd been meaning to try it for ages. I couldn't believe they were asking £27.99 for an 8oz Sirloin! WTAAAF. You can get an 8oz Sirloin from Aldi for under a fiver. Hell, they were doing 16oz rumps last week for a fiver. Are restaurants ripping us off, or worse, losing customers because of ridiculous pricing? I had the £9.95 curry special in the end, but won't go back there again because their pricing is just ridiculous.

  6. So much to unravel here. There are great points made by the Busker, but the bullseye effect is transparent. If you are going to spend the money on a high quality piece of beef, you should spend the time required to make it perfect by doing the reverse sear. Also, go to IKEA and spend the $7 on a probe thermometer. That way, you know when to remove the steak from the oven to let it rest before hitting it with the high heat for the sear. Using your hands to figure out internal temperature (rare, med rare, med) is a surefire way to ruin your steak.

  7. Don't know if your website is down. I did try and have a look !

    You missed the easiest and best way to cook your meat and that's sous vide finished off either in the pan, over coals or with a flame bottle.

  8. If you're gonna do it again, I certainly would find it interesting to see you weigh before/after. Even weigh the salt before/after.

    See what's actually is lost throughout the process.

  9. Constructive criticism Chef. Should go from well done outside to reddish pink in the middle without discernible layers. The middle of that is blue, ok if thats what you want but your steak isn’t medium rare. Its a steak of 2 halves, well done and blue.
    Prob not up to room temp, thats the most common mistake people make.
    I start as you do, searing hot pan for 1 min then when turning to the second side to sear, immediately take the pan off the heat for that second min and turn the heat down, sear the second side off the heat, it still sears the steak.
    Turn steak to first side, Return pan to reduced heat and heat through to med rare or how you like it, turning once or twice.
    Keep the love Maestro, we all make mistakes

  10. Yum-mmyy!!! Lovely stuff! I'm just getting super confused by all the names, UK vs French vs US meat cuts.. Personally I really like the Entrecote (I think the same as your ribeye). I'd love if you could do a bit on the less well known and possibly more difficult bits of bovine? I've been trying the brisket and Pichana (bit of the rump that wags the tail, hence lovely, but don't let them sneak in a chunk of rump when buying..), which were absolutely amazing, and are cuts that really deserve being more well known.

  11. I think the grey band is still too big! You need sous vide mate! Opposite to what you said, the steak should be cold before hitting the pan, so that the heat can’t easily travel to the center, so that the grey band can be smaller. And then sous vide it or roast it with a low temperature.

  12. I'm not in any kind of position to challenge your obvious expertise, but… I dunno – I think a properly cooked rare steak is a wonderful thing. It's a far less-reliable thing to order than other levels – I've had rare steaks that were just cold and raw in the middle – and for that reason, were not very enjoyable, but I have also had rare steaks that were perfectly warm, and juicy, and delicious, and tender. When it's good, it's wonderful, when it's anything else, it's terrible.

  13. everytime i watch your videos im sweating in the mouth… it does my nutt in.. its always late at night… i need to start cooking late night steaks haha

  14. Rib-eye is my top two steaks:
    1.) Bone in rib-eye and 2.) Boneless Rib-eye 3.) NY Strip/TOP sirloin (same cut, but different) 4.) Porterhouse/T-Bone (same cut, but different), 5.) Filet (fillet if you're British) 6.) skirt maybe? after that it falls to roasts, but basically it's 1.) RIB 2.) SHORT LOIN 3.)SIRLOIN for me, after that it's "what I'm in the mood for" rather than permanent preference with the remaining primal cuts.

    I do not agree with your "Rare" assessment, but to each their own; I am not a chef, but I know how I like my steak cooked, and admit I may be outside of the norm.

    Charcoal is my favorite cooking/finishing method for steak, followed by cast iron; failing that a heavy bottom stainless pan, failing that… I'll use the top of my wood stove if I have too; but I prefer something with mass or constant high output to cook a steak properly.

  15. I don't agree with your statement that we shouldn't eat our steak rare. I always eat my steak rare and I can assure you that I easily can tell the quality of the meat thanks to that. I also have a preference for Filet Pur. If I could, I would simply eat my steak raw. I think people should not be obliged to follow rules when it comes to eating food; just eat it the way you like it.

  16. Just an FYI for US watchers, the steak he refers to as Sirloin is NOT the sirloin we would get here in the States. Sirloin is the steak he refers to as "Rump".(which Rump for us would be the Round)
    The steak he is talking about is a Strip Loin steak, also known as a New York Steak or NY Strip Steak.

  17. Sorry, but no oil on the spanish way…it will only burns….here you have a video (in spanish) of how we cock our aged meat …..screming hot grilled and lots and lots of coarse SEA salt, only coarse sea salt….hope it helps…..

    https://www.youtube.com/watch?v=nN33hSi_NE4

  18. Fair bit of rubbish in this video, fillet steak cooked medium?!? What a waste. The ‘don’t touch it whilst cooking’ thing is questionable too. Also, why not use a thermometer, far more accurate that the stupid hand method.

  19. my dear chap. I can, and will enjoy my steak rare, thank you very much. There is a reason why the french invented steak tartare and that reason is that rare or raw steak can be stunningly delicious

  20. Hey chef. Loved the video, got a like from me, lots of lovely comments as everyone discusses coming steak.
    What's with the focus? Quite a few shots are out of focus. It's ask a lovely video it's just annoying for those scenes.
    Am a supporter, loved you from the early days (I even remember evil twin Food Busker), and only want the best for your channel. "Peace out"

  21. The 30min out of the fridge rule has been debunked for at least 20 years.
    Why do people keep repeating shit? Its wrong. Its debunked. Stop it.

  22. That overcooked gradient kills me. Gray band thick, and raw inside. What a shame.
    Cook it sous vide, or reverse sear, with a thick cut at least 3cm. You want to have medium rare maximized.
    What you have is 50% well done, 50% raw. That doesnt make 100% medium rare.
    Try sticking your head into an oven, your feet into a freezer, and say "average temperature is perfect".

  23. I rather cook it in the oven to the desired doneness, then have a cast iron pan seering hot and get that real good crust. The problem with the way you made it is the gray area between the crust and the actual doneness in the middle. If you do it the way I mention you get an even doneness from the top to the middle area. This video isn't the perfect steak, far from it.

  24. What? No butter. Absolutely killed that steak putting vegetable oil on it. Should be rare cooked. Better yet eat it raw. More nutritious!

  25. That's a dry, overcooked and tasteless steak. The only good ways to cook steaks are reverse sear (oven with salt then pan) or sous-vide. I like your content a lot especially the ramen episode but with red meat you are really far from good.

  26. Great info but…. veg oils will kill you off as fast as cigarettes. Olive has a low smoke point so get some beef tallow. Ghee will work but butter and steak (believe it or not) don't go well together. Cheers! Love the show.

  27. "Vegetable or Sunflower oil", no no no no no. Don't eat seed oils, please. Just Google 'dangers of seed oils'. Ghee, beef dripping, lard or even olive oil.

  28. i bought a 1/2 cow from local farm, 28 day dry aged, 4 bucks a pound! i just got a camp chef wood pellet smoker grill. BEST steaks EVER. and easy and cheap. i might never eat out at a restaurant again.

  29. Great video. Two points I don’t agree with: never use processed vegetable oils, beef tallow or if you have to a higher smoke olive oil; nothing wrong in eating good beef rare (or raw). The product is good and speaks for itself. Beef is a health food and tastes great. Anything over medium and you are wasting your time and money. If you want some great beef at a good price, come to the west of Ireland.

  30. 0:20 where did the salt from the right hand side gone? Was it too much salt on both sides? What happened?

  31. I cooked my meat the same way only difference is I use the 22 in Weber kettle with Center taken out I have a nice cast iron pan that fits right in the middle all the smoke goes up and out leave me with a very tasty steak

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