Hi, how are you doing.
I'm Doug Psaltis, the chef partner at RPM
My name is Giuseppe Tantori. I'm an executive chef at GT Prime.
Chris Pandel here at Swift & Sons.
How to cook an awesome Steakhouse steak at home
So there's a few basic principles for cooking a great steak.
Great steak is one.
One of my favorite cuts of steak is the bone-in rib eye.
I love a rib eye steak with the bone in. It helps protect it, get more flavor.
And we're looking at an inch or inch and a half thick.
Here we have an 8 ounce filet. Pretty standard cut of beef
that you can find in most grocery stores.
We use a lot of small cuts of meat.
Today, we're gonna have bison, venison, wagyu, tenderloin, and strip loin.
One of the more important things is letting your steak
be able to come to room temperature
When we're seasoning our steak, we want to season with rough kosher salt.
Being really liberal with the salt and pepper truly helps us get a beautiful crust.
if you season the steaks the day before or the night before
and let them sit in the fridge overnight and you'll actually get more seasoning
towards the center of the steak which is awesome
you have lots of different ways to cook a steak.
Having a pan that has some real heft to it.
If you don't have cast iron, copper works or just a regular sauté Pan
Vegetable oil.
Add just a little bit to the pan.
Once the oil is smoking, we'll turn the temperature back down to medium.
You hear it when you put it in?
So, all we're doing right now is searing a steak
and trying to get a nice crust on the exterior of it
where you're gonna be cooking it on a grill,
for us, we prefer using the wood fire.
and what it does is it will give it like a nice flavor
You're noticing that there's not a massive flare-up or anything
engulfing the steak, but we're just looking to get a nice even roasted char
and sear on the steak at this time.
You want to be sure that meat doesn't touch each other.
it's very very important.
So now I can start to smell my steak which is really important.
A little peek in there.
We start to see, we have a nice crust already forming on our steak.
Now we're gonna sear the sides of the steak.
We're just going to continue to roll it around.
Keep rolling it to new hot spots on the pan to continue to pick up more color.
Our other side of the beef is starting get caramelized nice,
which is beautiful. So the one thing I'll do is
I'll take my pan, and I'll disregard some of the vegetable oil we started with.
Some of the flavors we don't really enjoy.
Pan searing the steak gives you the ability to make a pan sauce.
At this point go ahead a little bit of whole butter to the pan
It's very important right, we want our butter to be nice and
kind of create a nice caramelization on the top of our steak
We have aromatic.
we've got some sliced shallots, garlic cloves, sprig of rosemary, and some thyme.
So one of the things we developed was a thing called a beef butter.
it's all the great things that you would get in a pan sauce:
red wine, garlic, thyme, black pepper. And we put it in a butter.
So as our steaks are roasting, we like to just baste them.
Again we're just kind of basting away from ourselves.
Giving that foaming butter going right on top of it our steak.
I'm just gonna gently pour over.
All this browning butter.
See how we're getting that beautiful char?
The meet when he's done, too, has to come out of the grill
and then has to rest. For at least 3 to 5 minutes.
At this point if we cut it right now,
I would see the cutting board to be covered in blood.
They'll stay inside the steak, which allows them to be actually moist.
So after your meat is rested, you can start to feel that it was a much more
tense when it was on the grill, and it was very hot.
And now it's kind of relaxed and the meat itself has softened a bit.
I'll put it on my little cutting board.
I'll add my garlic on top.
Try to have like a different salt.
Here we serve the meat with 3 different types of salt.
And for us we'd like to finish the steak with a little bit of Maldon sea salt.
We got a nice beautiful steak
look at the outside, they have a great piece from the inside.
If you are a fan of black pepper and red meat, which you should be
The time to add it is right now.
A little bit of slowly confitted garlic, and then a little bit of fried rosemary.
Pickled cherry peppers. they really give us some great flavor to it.
And again, that's that seasoning salt.
Just enhance our steak right over the top.
And that's how you cook a perfect steak at home.