Intensively farmed meat is bad for everybody involved but proper, dry-aged artesian meat that’s the thing of beauty
and I’m I’m on a mission to learn all about it so I’m gonna go and see the
beef barrel of London. Richard Turner. He’s worked with some of the most important chefs in
the world Marco Pierre White, Pierre Coffman and
the Roux brothers. Not only is he responsible for some of the most important beef restaurants that have happened in London over the last eight to nine years including Pitt Que and Hawksmoor. He’s also the guy that brought the
groundbreaking Meatopia Festival that happens every year that attracts chefs
from all over the world. If there’s one guy that can tell me about beef and that’s
happened here in the UK over the last eight years… Richard Turner’s the guy. I was reading that you were you were a para
and you came out of the army and you’re doing close (protection) close protection. So, you used to go to all these top restaurants and that’s where, was it, was it
Le Gavroche? Le Gavroche, yes. So the Roux brothers brothers. Yeah, I was eating there sort of
quite a lot, every single day they eventually they they gave me a job. I
left there I went to Harvey’s. With Marco Pierre White, then I went to Koffmann’s, La Tante Claire and then afterwards I went back to Marco at the restaurant Marco
Pierre White. Le Gavroche was pretty tough. Not dissimilar to the paras and
only longer hours I mean you know they’re all tough kitchens. Yeah I was
planning a steak house for some years and I went to eat at Hawksmoor and found
that they had already done what I was planning and I asked them if I could throw
my lot in with them that was ten years ago. I remember when Hawksmoor opened
it’s definitely well kind of went ‘we’re doing… we’re stepping up a
gear here’ you know? Well stepping back a gear I thought. Okay. I
mean we were taking it we were focusing on flavour focusing on simplicity
focusing on ingredients there’s no clever tricks. So at a time
when people go from wishing stars and there were foams around and gels and
and all this stuff going on and we just took it right back to basics. Basically
most of work starts right at the beginning and then it’s, you know, from
the animal to how it’s kept what it’s fed and the breed and then onwards through
to the butcher: how its treated, how its hung. There’s a guy in in Northern
Ireland Peter Hannen who is a master of ageing one of the best in in the world I
think. And he’s he’s ageing some immense beef and then when it gets in your
kitchen all the work is done for you. Yes. All you have to do is add salt and fire and who doesn’t want to do that? So what are we cooking?
Okay we’re cooking a porterhouse steak here. It’s about 13 months old I think
the animal was 30 months old, this has only been aged for five weeks on the bone.
Okay. It’s just salt you don’t use anything else we used to a little pepper
but we stopped doing that about two years ago. Why the porterhouse? Well a porterhouse has got two muscles you’ve got the fillet here Then you’ve got the sirloin there. My
favorite changes depending on my mood but you know, if I’m really hungry,
something that’s this size 900 grams is is pretty pretty good. It’s only
been out for like 10 minutes maximum so it’s not ice cold when it goes (or
fridge cold) when it goes on the grill It’s because it will get too dark on the
outside and inside will be too cold so you just want to get it gonna get just starts to come up to room temperature but I cook a lot slower my grill’s not quite as hot as some people’s
grills. We let it burn down to white. A good handful of salt, all over it. Wow. Lots of salt on there – most of it’s going to
fall off on the grill. Okay. So if you don’t do that you’re under
seasoning okay because people would look at that and go bloody hell that’s a lot of salt!
Yeah if you’re cooking on the plancha or in a pan then obviously that is an awful
lot of salt. Okay. But because you’ve got grills. It falls
through. It’s all falling through. I’m gonna bang the salt off first on there We turn it 20 times 30 times. Really? We
keep turning to get maximum caramelization on the outside of the steak.
We don’t want bars if you look on those pictures that you see outside cheap steak houses. Yeah. They’ve got bars we don’t do bars. It’s just silliness. Silliness. Nurturing the steak, looking after it and then it’ll go into like a resting area down
there. The leaner the cut the rarer you’d eat it so the more fat the more
closer to medium you have it. I mean people eat medium, well that’s fine by me.
Okay. But you want a fatty cut from eating well. I’m not a fan of rare in
any cut, I don’t think it presents well so for me medium rare medium well. Rare is
for people that are showing off I think. Well done is probably the same as rare
to me I mean you know it’s not, it’s not a great way to show steak. Yes, yes.
But you know the customer’s always right. I’ll lift on the tray and put it on top
to keep warm. Holy cow! Breakfast.(Laughs) It actually is breakfast. I know. So that is a 900 gram porterhouse steak fillet
on the left sirloin on the right. Most importantly it’s
been rested for 20 minutes. Like it’s 9 O’clock in the morning When a piece of beef has been reared properly, slaughter properly and then aged properly… what you’re getting is a really
subtle beef flavour. Because beef’s not the most robust of flavours really. I guess the key things to point out are the way they cook it develops
this even crust on the outside it’s not cold and too pink on the on the middle
when you ask for medium rare because they take it out for ten minutes and
bring it up to room temperature the moving around all the time
means that you get an even gnarly crust and because they don’t even mess around with it they
just put a top quality sea salt on there, what you’re tasting is pedigree
beef. Every component, every detail of the steak from field to plate is analysed,
looked at, respected, taken back to the old school and then just delivered. It
was incredible it’s and I can see what was delivered in the way
that you cooked it with this sort of crust that you developed on the outside
like it’s spectacular. Obviously got to be Peter Hannan in Belfast who’s the steak guru. Thank you so much. Thank you. Good man. How totally awesome is that, like, I just got schooled by the the Jedi
Knight of beef Richard Turner. Going back to the old school bringing all those old techniques but paying so much attention to every detail. I think
next up I need to find out about this Peter Hannen dude. He’s the butcher
from Northern Ireland that’s started to aged beef 200, 300, 400 days old… Come on
let’s go find out about him Okay so this Peter Hannen dude… he’s a
legend… he’s like a rock star butcher. He has learnt how to aged beef past 28 days
without it having that funky blue cheese taste and it’s because he developed a
Himalayan salt chamber specifically for it.
That is cool man. Peter? Yeah I sent you an email? Yes, John, yeah. Yeah. So Tuesday? We’re off to Ireland! We’re going on a little adventure to Northern Ireland

100 thoughts on “THE BEST STEAK IN LONDON

  1. oh noooooo… the color on that porterhouse is so…. lacking 🙁 That is definitely not the same steak on the table… such a difference in color.

  2. Finally, I find someone who knows how to grill a steak without seasoning other than salt. Good beef does NOT need any pepper, butter, whaatever! And, yes, medium or medium rare. We're long past palaeolithic age! Thank you.

  3. This chef demonstrates a humility rarely seen in the restaurant business. The customer is always right. He actually said that in the interview. Personally, I agree that both rare and well done are poor choices for steak preparation. But if someone wants it that way, why argue? Very enjoyable clip. Thanks for posting.

  4. Loving this beef series Chef!!! The storytelling of your videos is getting better and better. Keep up the epic work brother.

  5. people that have boiled beef the best part of their life, now are becoming the expert of dry ageing beef and grilling it…wowwwww….nice music !

  6. Is that how they serve it, no chips, mushrooms, tomatoes or mustard ? There is enough beef there for a family roast.

  7. Nothing worse than an overdone, cardboard tasting dry steak. Don't really like the texture of rare but it still tastes great. Don't compare the 2!.

  8. I will never eat a steak, sitting in a plate of blood. For those that do, it is your choice. Not right or wrong. Not me. What I love about this video is the info and the beat that came on when the video started.

  9. maybe one day i can buy one of your steaks they look incredible ! i wish vacation time was sooner than later! got to get my passport up and running !

  10. see this food taster guy is very informative , he is grateful, he really is proud and takes a ton of pride in his practice. tasty fruity super rustic taste . he does not say things like that… he is very informative and down to earth about the steak..and how he describes it. even scientific about it…i would trust his advice..not just because of how absolutely delicious that steak looks and how cool and knowledgeable the chefs are.. but because this guy is so knowledgeable and down to earth about how he describes the steak. i want to go for all three of those reasons

  11. Anything over medium is ruined. And no.. You don't keep messing with it. Should have trained here in the states. Might actually learn something.

  12. I have never in my life met someone who ordered a steak rare to show off. The people who like it rare or bleu like the taste of rare or raw beef, it's pretty simple.

    That steak he ate in the vid was cooked to medium, if you like rare cuts like the fillet side cooked that way then fine, but to my tastes and most others that would be considered overcooked. I love a good steak tartar, as do many people where I live, does that mean I'm a show-off? 

    It seems he uses a lower temperature than most others because he recommends or uses medium to medium well as default doneness, I use a much hotter grill and cold steaks to get the same amount of crust and maillard reaction while ending of with medium rare, it makes sense.

    To be frank I was a bit put off by this guy's arrogance, people tend to impute bad motives to others because they themselves feel that way, but nobody asked my opinion!

  13. It's weird watching youtube videos of a british man talking about meat without utter "quintessential platonic ideal" or "conviviality" or "profound"

  14. Interesting re Max salting. Some chefs say not to salt pre cooking as it only draws the moisture out of the meat. Flipping 20-30 times which goes against possibly old beliefs of leaving it alone. Agree rare and well done are redundant states. Also, what's the deal with only taking it out of the fridge for 10 mins when most would say at least 30-60 mins??

  15. Best steaks I've had were in the US. Not sure what they do but even a diner seemed to master meat above and beyond some high priced Restaurants in Oz.

  16. Why's it become the done thing for food reviewers to start speaking before finishing what they are are chewing nasty lar!

  17. He's right that leaner cuts should be rarer and fatty cuts should be less rare. Which is why the fillet should be done rare (whatever that guy says about rare – he's wrong) and the NY strip should be medium rare. That's why I don't get the appeal of the porterhouse. Ya, it's a lot of steak so there's that appeal I guess, but really you have two different muscles that are best eaten at different levels of doneness. Order them together as a porterhouse and either the striploin is undercooked or the fillet is overcooked. Pick either the fillet or the NY strip.

    Or go with the superior ribeye.

  18. "well done is probably the same as rare to me", "rare is for showing off".

    I just learned that when i cook a steak at home alone , i try to show off in front of myself.
    Wow, is this thing is the best steak of London, i don't want to ever eat in London, all steaks experts, michelin stars chefs are unanimous , a food steak is RARE, this guy have probably such low quality meat that he doesn't see the difference.

  19. chef: Medium-medium-rare is the best way to cook a steak, rare is for people that are showing off!
    me: My Man!

  20. Never salt ya Red meat before cooking, madness you just dry it the fuck out.
    I cook better steak then this.

  21. Complete agree with his comment about rare steaks. Medium is best. Not enough tasty charred bits when it's rare.

  22. Probably going to get some criticism for this comment, but I’m sorry that steak is been ruined having such a fine cut of meat cooked over medium rare is crazy you might as well order a pork chop

  23. That's saying ZERO!!!!😀😀😀😀😀…NOBODY SAYS…" Who wants to eatb 'English' tonight..??? Lolol…Ham rolls and a piece of dry Salted fish…lolol.

  24. Always "the best" aren't they. As always I call BULLSHIT
    6:02 look how it's almost well done, looks like shit

  25. Best steak I've ever had……I cooked at home. It's all about the cut, your access to good beef. That's it, dont need a degree to do it.

  26. So your telling me intensive farming is bad because it feeds the masses of hungry people, but atlrtisan is not for the people but for the "Elites".

  27. And the way he cooked it is the way i like my steak mostly grey and just a litte bit of red perfect

  28. Steak was very brown when they threw it on the grill, was always told make sure you only use red steak.

  29. When you use the word artisan in front of meat you've lost me it's a word that should be frown on the heap of shit that has
    autopreneur at it's bottom

  30. Its nonsense to turn so many times. As for "rare" is showing off, I've never heard so much bollox. What he means is he shitty 20x tunrs cant create a good steak. No thanks.

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