Today, we're raising the stakes
on this episode of So Basic, I'll be showing you
a five-ingredient, 10-minute steak
that tastes like it came off the restaurant menu.
I'm Grant and today we're making
a butter-basted garlic steak.
(light upbeat music)
Mmmm, yummy.
Alright, so let's get started on our steaks.
I'm using New York strip steaks today.
There's a nice little fat cap here
but there's not too much of it.
I don't like to get a steak with too much fat on the outside
because you want it to be able to cook in the pan
and get nice and melty but if it's too thick
it might be a little grisly.
And if you look at the inside,
there's a little bit of marbleization but not too much.
If you want some helpful tips
on how to buy some budget-friendly steaks,
just click the link below,
we're gonna post the story for you on our website
and you can read all about it.
Now over here, I have a big cast iron pan.
You wanna make sure you're using a really big pan
and what happens if you overcrowd your pan is
the meat will sort of start to steam.
You don't want it to steam because then you don't
get any of that yummy caramelization
on the outside of the steaks.
We wanna bring our pan up to a really, really high heat
so while that's heating up,
I'm going to season our steaks a little bit
and I'm using canola oil today.
Canola oil has a really high smoke point
and we wanna make sure we're using something
that has a high smoke point because we're gonna cook these
at a really, really high temperature
and that way our oil isn't gonna burn
which means our steak isn't gonna burn.
You just need a little bit because we just wanna prevent
the steaks from sticking to the pan.
Another way we're gonna prevent the steaks
from sticking to the pan is by using room temperature meat.
I let this sit out for about a half an hour
before we started cooking it.
If you put cold steak into a pan,
it's gonna stick to the pan
and it's gonna be really hard to flip
and you're never gonna get that really yummy caramelization.
And now we're just gonna season it.
You wanna use a little more salt
than you think you might need.
So, I say about a teaspoon to a
teaspoon and a half per side.
Now, typically a lot of recipes,
they would say to pepper your steak now.
I personally don't like to pepper my steak until the end
because I feel like pepper actually
has a tendency to burn if you put it into a really hot pan.
Let me go wash up really quickly.
(water running)
Alright, I'm gonna grab some paper towels
because I'm gonna oil our pan
as it starts to come up to the heat
but we don't wanna put too much oil in the pan
because then it'll have a tendency to smoke
and have the pan burn but it will get a little smokey.
So, a little bit of oil goes in,
and I just like to take a paper towel
and carefully just rub it around
and get any excess oil out of the bottom of the pan.
And once it starts to get a little smokey like this,
it looks like we're almost ready
to put our steaks into the pan
so I'm gonna grab our tongs.
Try to get all that salt on there
and I'm just gonna put our steaks slowly into the pan.
(pan sizzles)
And again, over here.
And now, one of the most important steps
whenever you make a steak at home,
we're just gonna leave it, just like this.
If you start to touch them and move them around the pan,
not only are they not gonna get
that really good, delicious caramelization,
but they're gonna have a tendency to stick.
And now we wait.
(pan sizzles)
(record scratching)
I'm gonna go through and read some of your questions
and comments when it comes to steak.
Hannah commented and said I can't eat steak rare.
As for well done, the steak is over-cooked.
With medium, the steak is juicy, delicious, and perfect.
They're kinda like meeting everybody
in the middle, literally.
'Cause you are.
Captain commented and said he likes the steak
cooked medium rare, the steak doesn't become too tough
and it has great flavor.
Aye, aye captain.
Rahshan commented and said I don't know what's what
but I like mine all the way done.
Audrey commented and said I don't have steak problems
because I'm (beeps) awesome.
You know what, Audrey?
You are awesome and if you wanna learn how to make
an awesome steak, keep watching this video.
(fast-paced clapping)
So, I haven't touched these guys at all,
I'm gonna touch them for the first time
and if they feel a little loose and it does,
that means it's ready to flip.
So, we're just gonna flip them over, check that out.
That beautiful caramelization.
I'm gonna flip this one too.
There we go.
Alright so I just flipped our steaks
and now we're gonna start basting our steaks.
Like I told you guys before,
we're making a restaurant-quality steak at home
and I think the best way to get that flavor
is to use a little bit of butter at the end.
We're just gonna kinda finish it off with some butter
and that's gonna give it that flavor.
Butter has a much lower smoke point
so we can't cook our steaks in butter
but we can finish them with butter.
So, we're gonna do about a tablespoon of butter per steak
and that's gonna melt down pretty quickly.
While that's melting down, I'm gonna crush up
two cloves of garlic.
You can leave the skins on, it doesn't matter,
and some herbs, whatever herbs you have.
I have a little bit of thyme here,
some rosemary, and some sage.
It's gonna pop a little bit but that's alright.
(sirens wailing)
And now to baste, all we do is,
I like to tip the pan a little bit like this
and then all the butter is gonna come down here.
I'm gonna push my garlic in there
so it gets nice and garlicky flavored
and then we just take our butter
and baste it right over the top of the steaks.
This is gonna add some delicious flavor.
So again, I'm gonna do it on this side
and I'm gonna tip it the other way.
Beautiful.
Right, so these steaks are about ready
to come out of the pan.
I'm gonna grab another pair of tongs.
So, I'm gonna take them out of the pan,
put these guys right over here.
So, we just took our steaks out of the pan.
This is probably the most important step
whenever you cook steak is we're gonna let it rest.
All of those juices and all of that
steak juice that's inside of there, it's all going nuts.
It's hot, it's flowing, and if we slice it right now,
it's all gonna just run out
and all that effort that we put into making a nice,
yummy, juicy steak is gone.
So, you wanna make sure that you let it rest
and that way all those juices have a little time to settle
and that when we slice it, we're gonna have a nice, juicy,
moist butter-basted garlic steak.
(record scratching)
We asked you guys on Youtube how you like your steak cooked
and this is what you said.
Rare, 4%, medium rare, 26%, medium, 24%, and well done, 46%.
I have to say that I am shocked by these poll results.
I am personally shooke by them
that 46% of you prefer your steak well done.
That is the majority of you
and I am kind of surprised by that.
Today, I am cooking the steak medium rare
but you can follow the same recipe
whether you like it down a little bit more
or a little bit less, all you have to do
is look for the internal temperature.
Rare, 120 to 130, medium rare, 130 to 140,
medium, 140 to 150, and well done, 160 to 170.
For a full guide on how to cook a perfect steak,
just head over to our website at this link.
(upbeat festive music)
(fast-paced clapping)
So, our steak is rested for a good amount of time
so now it's ready to slice it up.
Now, another important step
whenever you're going to slice a steak,
you wanna identify where the grain of the steak is
and you wanna slice against the grain.
So, for this particular steak,
I'm just gonna angle my knife like this
and I'm gonna slice it this way kinda of a little diagonal
and if you wanted to, you can just serve
one steak per person but personally I like to get two steaks
and I think this is enough for four people
so I just like to slice it up and then put it on the table
and you kinda stretch it about that way.
Nobody knows that you used two steaks,
they think that you used four.
So, we're just gonna start slicing that up a little bit
and I like my steak to be nice and thin.
I know other people prefer thicker slices
but do whatever you like.
Looks nice and tender.
Alright, so let's put this guy on our plate
and then we'll slice up our second one.
Doesn't that look nice?
Perfect color, now we're gonna slice up steak number two.
(upbeat festive music)
Now once we have it all plated up,
just like to take a little bit of this melted butter
that's leftover in our pan
'cause it's still has all those herby, garlicky flavors,
and just drizzle anything that's leftover on top.
I'm gonna finish it with a little bit of flaky salt
and then at this point I like to put on
a little bit of pepper, if you like it.
If you don't, you can skip it.
And then, just for a little presentation,
some of these crispy herbs can go on top
because when you garnish something,
it just looks so much more beautiful.
Look at that.
So here is our butter-basted garlic steak.
We have it all sliced up.
This looks like restaurant-quality steak
you'd probably pay a lot of money for.
(light upbeat music)
(Grant moans)
It is so juicy and so flavorful
and you can really surprisingly taste
all of these herbs that are on top.
I love this recipe so much
and I can't wait for you guys to make it at home.
In fact, I think if you start making steak at home,
you'll rarely ever order it at a restaurant again.
Thank you so much for watching this episode of So Basic.
For more videos like these or other recipes,
make sure you follow the Rachael Ray show on Youtube
or if you make this dish at home,
make sure you share it with the hashtag, #grantsobasic.
Thanks, guys!
(light upbeat music)
Raising stakes!
(light upbeat music)
Mmm, yummy.