all right welcome back filet mignon is
one of the most tender cuts of beef but
it can also be the most expensive and
maybe a little intimidating for that at
home cut just a little intimate but
don't worry everybody here with tips to
help us select and prepare the perfect
steak at home manager of steak 48 Sam
Owens
welcome to the show Sam thank you see
you and for people who don't know steak
48 I mean you guys are a very
prestigious Steakhouse you're right off
Westheimer there in the River Oaks
District so today you're gonna sort of
give us steak 101 tell us what to look
for right absolutely so whenever you're
going to the story you're looking for a
certain steak you want to find something
that it goes by the grading the grading
on steak has gone by color texture and
marbling so when you're at the store and
you're looking for a steak you want to
find that color so you're looking for
something that's bright red bright red
is gonna tell you that the steak is very
fresh also it's not as old at the Cal
gets older and aged the steak will
actually start to turn a little bit more
Brown and also the flavor on the steak
whole not be the same and it could be a
little tougher as well Oh interesting
okay so what are these two because these
are two different cuts correct
absolutely so this one over here is your
18 ounce bone-in filet and the one over
here's our Wagyu
and the Wagyu explain that further folks
at home because that's a very nice cut
of meat absolutely what it does is
intense marbling I in the steak where I
use a breed of Cal that is which most
people know of Kobe by Japan right
exactly Kobe Japan but then also at the
same time Wagyu is just a breed of cow
and it's raised domestically so it's a
Wagyu is the American version of the
prestigious Kobe beef with it's the same
breed of cow so getting back to kind of
what you've already started talking
about with the marbling that basically
translate to kind of juiciness of this
am I wrong absolutely not or okay
absolutely with marbling marbling is the
other portions you really want to look
at it's all those little fine lines that
you'll see inside the steak the fine
lines were really just gonna add to the
juiciness and flavor of the steak once
you've completed grilling it or cooking
it at home let's talk about that cooking
process Sam because when it comes to
seasoning a great piece of beef you
don't want to overdo it but you also
wanted to have enough flavor so what's
your strategy
oh absolutely once
using seasonings really important you
don't really want to over season but
that's the same time you want to do it
whatever you like so you can find
whatever kind of rubs that you have at
home that you really enjoy if you want
something with garlic or even want to
add some spice you can also put a little
cayenne pepper on top but general rule
of thumb you can always do it where you
can just do 50% salt and 50% pepper
speak for itself exactly what about the
cooking process because we've all had
that moment where we've cooked something
and maybe we have to order a pizza or
order Chinese food because it just came
out wrong horribly wrong I mean I've
heard stories I'm not saying you're
trash so it's cooking it at home most
people have like three different
appliances that you can use one your
stovetop to use your saute pan the other
could be your broiler oven and in the
third to be your grill which is most
common when every use your grill all of
these appliances you really want to turn
the heat up and get a very very hot the
point of getting a very very hot so you
get a nice blister or sphere on top of
the steak which is really gonna just
allow to hold all those juices and
flavor inside the steak Oh interest and
and and sorry can we back up just really
quickly back to seasoning you also
recommend that when seasoning you cover
all sides you can cover all sides one
thing about it too is just make sure you
don't cover too much and then shake any
excess off so once you're grilling it
doesn't burn okay so definitely do that
okay and then for medium use or medium
rare it's about three minutes each side
yes when you're cooking in the oven
you're cooking to medium rare three
months on each side around 400 degree
oven and then also on your medium it's
around four minutes on each side oh
that's a good tip okay we got to talk
about the bubbles because unlike this
very meat heavy beef this Prosecco is
vegan folks vegans rejoice so let's talk
about the Prosecco and what makes this
healthier
besides the the fact that it doesn't
have any soul fights well this is this
is something that we're introducing at
the restaurant that we're rolling out -
it's called salt bar Prosecco and so bar
Prosecco has only 49 calories per glass
versus no soda rose' has 63 calories so
in the math like how much is in an
entire bottle
awesome Sam that is amazing and I have
to say that it tastes very nice as well
Sam thanks so much absolutely appreciate
it and we'll share of Sam's
take tips on our website a little bit
later this afternoon in the meantime you
can check out stake 48 in the River Oaks
district hopefully we'll see all there
all right sounds good bottoms up