- Hi, my name is Alvin.
I am a Tasty producer, and I love steak.
Steak is by far my most favorite thing
to eat and cook in the entire world.
It's indulgent.
It's beautiful.
It's juicy.
And when it's done right, it is impressively delicious.
And I just wanna share my love of steak with you guys.
So I'll be cooking you guys three steak dishes
for you to make at home whether you have five minutes,
50 minutes, or even five hours to make something special.
So let's get cooking.
Whether you're super busy or really lazy,
you got five minutes to cook.
For this scenario, we'll be cooking hanger steak.
So hanger steak is a really nice cut of steak.
It's super super tender,
has nice marbling, cooks really quickly.
If you want, you could also swap this up for skirt steak.
First things first, you always have to prep.
Put your pan on.
Start heating it right away.
Make sure you use a vegetable oil.
Measure out your soy sauce and your honey in the same bowl.
This will eventually be the finishing glaze of the steak.
Season your steak liberally with salt.
We're gonna do pepper later.
Season both sides.
Grab your cutting board and your knife.
Take the plate that you'll be eating off of
and throw some greens on it.
I like arugula.
You can use whatever greens you want.
This pan is, you know, super hot.
I'm not a rapper.
All right, time to cook.
I'm gonna lay in this beautiful steak.
Whoo!
Cool.
This steak is gonna cook
for about one and a half minutes per side.
I'm gonna be cooking this steak to a medium rare.
All right, let's give it another check.
Ooh, look at that crust!
If there's any gray area on a steak,
that's just untapped potential right there.
I think it's time to flip.
Oh, man.
To finish, we're gonna add in
this soy-honey glaze that we made.
It's gonna reduce and get all nice and beautiful.
Look at that.
This is where it gets sexy.
Shake that around a bit.
It glazes and bubbles like that.
Ooh.
Yo, that's nice.
I think it's pretty much done.
So we're gonna take it out to rest.
Now rest it for about one to one and a half minutes.
It's like the toughest minute of this entire process,
I promise, but it'll all be worth it.
Let's see where we're at.
It's looking nice.
Just look at that.
A piece for me.
Oh, that's good.
It's nice and pink.
All right, time to plate.
So we might have some extra sauce
in this pan from that glaze.
We're not gonna let that go to waste.
Spread it in a nice little pool for the steak to sit on.
Then we're going to get it all under the knife
and go over here.
You also wanna make sure you fan it out a bit too.
Some pepper,
all these steak juices, a little bit of salad dressing.
And there you have it.
This is a five-minute soy-honey hanger steak
with some arugula on the side.
Whoo!
Maybe you have a bit longer to cook,
like 50 minutes to an hour.
So for the second time scenario,
we will be cooking a bone-in rib eye,
probably one of the most popular cuts of steak.
Look for really, really nice marbling,
which is fat in between the muscle.
Rib eye is comprised of the eye area
as well as the cap area.
That's the best part of the rib eye.
We're gonna be doing what's called a reverse sear,
first, cooking in an oven at a very low temperature,
and then you sear it in the pan.
First thing, you always gotta season your steak,
so a nice amount of salt.
You gotta be pretty generous with it
because you kinda wanna have
enough seasoning for everything.
We're gonna put it on a baking sheet with a rack
because the rack will allow air to circulate underneath.
This goes in the oven for about 40 minutes
until internal temperature will read 125 degrees,
and then we'll cool the rest of it.
I love garlic bread.
I love steak.
Why not have them together?
You got some time to make a meal.
Might as well do it.
First thing we're gonna do, we're just gonna let our butter
hang over here to get really soft.
Mince some garlic.
We're gonna actually do this trick,
coarse salt, press, you're gonna crush it.
Use the salt as like an abrasive
so it gets even finer and more like a paste.
All right, we're gonna chop up some parsley for some green.
We're gonna grate some cheese.
It's worth having two cheeses
because then your garlic bread is gonna taste a lot better.
And we're gonna cut our bread in half.
Let's make this thing.
The same bowl where you shredded the cheese in,
you throw in the butter.
Put in all this nice parsley and garlic.
We're just gonna give it a really nice mix,
nice and generous.
Ever get garlic bread
with too much bread and not enough garlic?
Well, I'm here to tell you that you can do what you want.
We're gonna wrap these in foil.
We just wait for the steak to be done
and we'll keep cooking.
All right, let's do the temperature.
Around 120 or so, so we're gonna pull it.
Garlic bread goes in.
Crank the temperature up to like 350 degrees.
So I wanna get the pan heated with a little bit of oil.
This is the steak after it's been cooked in the oven.
It doesn't look too great, right?
The surface is kinda gray,
but the inside, I promise you,
it's pink all the way through.
The only thing it's missing
is a nice, beautiful crust jacket.
I'm gonna stop talking so we can cook the steak
'cause this pan is really hot.
Whoo!
Look at that.
We're going to do a flip.
Look at that.
Whoo!
So we gotta go in with everything,
the butter, the rosemary, the garlic.
This, honestly, smells ridiculous right up in here.
So what we're gonna do,
we're gonna move this to the top so it doesn't overcook.
And this is the best part.
You take all these little good bits,
put it on top of the steak, and you baste.
Look at that.
Whoo!
So what this does is that infuses the surface of the steak
with all these great flavors.
That's just, that's just so awesome.
All right, so we don't want to overcook it.
So we're gonna take this,
we're gonna render the fat on the side.
We wanna get as much out of it as we can.
All right, let's stop cooking it and let's take it out.
Don't forget about the stuff in the pan.
As the steak rests, I like to actually fry this garlic.
Everything is just gonna come together pretty awesome.
First, you gotta slice along the curvature of this bone,
as close to the bone as possible
so we don't lose any of that delicious meat.
All right, so there we go.
Look at this.
Oh, man.
Look at this.
You're all missing out.
And I go in with al the pieces, transfer that,
fan it out for presentation.
Follow the way the bone is going around it.
It smells amazing.
It looks amazing.
Garnish a little bit of rosemary.
This is amazing garlic butter that's still left in here.
We're just gonna take a little bit.
And our garlic bread, let's cut this up.
There you have it, 50-minute reverse-seared
bone-in rib eye with garlic butter and cheesy garlic bread.
I'm gonna need a few moments.
If you have five hours
and really wanna make something special,
this is, in my personal opinion, the best cut of steak.
It is called the rib eye cap.
It's like if filet mignon and rib eye had like a baby.
It's super, super tender,
but it actually has a lot of fat and a lot of flavor.
If you have a lot of time and you wanna make something
really special, this is the perfect steak for that.
We're gonna season this
with some salt and pepper, both sides.
This is like usually a pretty thick steak.
It's got like three Cs in it, so you gotta season a lot.
Make sure you don't miss any of the sides.
We're gonna be cooking the steak sous vide.
And sous vide is basically a term
that describes cooking food at a very low temperature
in a circulating water bath.
Because the temperature is so low,
it's gonna take a long time.
This is a machine that will essentially
circulate the water as well as maintain the temperature
at whatever you want it to be.
I'm gonna set this machine to 126 Fahrenheit,
and it's gonna cook for four hours.
Because we have a lot of time
to give the steak a lot of love and attention,
we're gonna go make some other stuff to go with it.
We're gonna make a red wine sauce to go with the steak.
You don't need the most expensive wine ever.
Just make sure that it is a wine that you like to drink.
The first thing you gotta do,
you gotta pour yourself a glass of wine.
This will be your cooking companion.
Cheers to steak.
One and a half cups of wine, save the rest for yourself.
And you're also gonna do equal parts beef stock,
so another one and a half cups.
A nice wide saucepan over medium, medium high heat
until it starts to bubble, and it's going to reduce by half.
While we wait for the wine sauce to cook,
we're just gonna drink some more wine.
This is how I like to enjoy my weekends.
A couple of tablespoons of flour,
then thrown in some softened butter.
Mash it together and kinda get it evenly incorporated
until it becomes a paste.
Get your whisk ready.
And because your sauce is almost there,
take a big spoonful of this
and you're gonna wanna whisk like immediately.
So we're gonna go in and we're just gonna get in there.
You wanna make sure there are no lumps
because it ain't that kind of sauce.
It's getting really nice and bright and think in color.
Now, I think it's time to season.
So we're gonna first add
a couple tablespoons of brown sugar.
Break this down too, no lumps again.
You kinda wanna season with salt,
and you wanna season to taste.
Really important to keep tasting as you're going.
Oh, that's good.
This is pretty much there.
I'm gonna take this off the heat.
The final think that we're gonna do is add more butter
because more butter is more better,
and the butter also helps cool the sauce down.
And if you're on a diet, you probably should have stopped
watching this video like three minutes ago.
Silky smooth red wine sauce.
I'm gonna set this aside,
and we're gonna work on some potatoes.
While the steak cooks,
we're gonna make some creamy mashed potatoes.
About a pout of really nice golden potatoes.
First, we're just gonna cook them
until they're super tender, 10 to 15 minutes.
See you guys when you're soft.
All right, bye-bye.
So the potatoes are ready.
And I'll scoop, oh, gosh.
I'm gonna scoop them out into a bowl to mash.
So you just really gotta get in there.
Keep going ham until you know that there's no lumps left.
Mashing these potatoes in itself is already a great workout.
So now, this may seem like a lot of butter,
and the reason for that is because it is.
If you're making this for a special someone,
just do not tell them how much butter you put in it.
And do not let them see this vide.
My favorite part.
Yeah, make it rain butter.
And look, just like magic,
the butter is seemingly disappearing into the potatoes.
You gotta go pretty ham.
Also gonna add some milk to get it really creamy.
I'm just gonna season to taste.
We're gonna pass it through a sieve
to make sure this is ultra creamy.
Get all this into here.
Pass this through.
Pretty much all of it has come out.
Look at that.
Look at how silky that is.
So these are done, and the steak's pretty much ready.
This steak has now been in the water for about four hours.
Internal temperature is around 125, 126.
So we're just gonna take this on some paper towels.
It doesn't look very appetizing, right?
It's kinda brown.
It's kinda gray.
This is not how it's gonna look in the final form.
So we're just gonna pat this dry.
Moisture is your enemy.
Dry the surface as much as possible
to get that really hard sear.
Then I heat up oil.
This pan is just smoking.
It's ready for the meat.
I'm gonna go ahead and to my favorite part,
which is sear the steak.
Face down.
Yeah.
This is already cooked all the way through,
so the only thing that we're trying to do now
is get a really nice super golden brown crust.
This will need to sear for only like 20 seconds per side,
and that's gonna be it for the steak.
Let's take a look.
Oh, that looks cool!
All right, flip.
Look at that crust.
Gotta make sure we get the sides as well.
So we're gonna take this guy out, let him rest.
We've got a lot of nice beef fat.
I'm just gonna throw in some asparagus,
a little bougie vegetable.
I'm gonna toss that in the beef fat.
I can't let all that flavor go to waste.
Some salt,
some pepper.
I'm gonna take that out, hang out over here.
We're getting close, so we have our wonderful potatoes,
our red wine sauce.
Make sure you have like everything ready
because time to cut the steak.
So there's actually a string.
Use clean kitchen scissors to cut the string off.
Take it out.
All right, that's the string.
Let's cut this steak.
Ooh, look at that.
This is the best day ever.
This last piece.
Oh, my god, look at this steak.
And I think it's time to plate.
If you need to, you can rewarm the potatoes or the sauce
in the microwave or in the pan.
And if you're spending five hours on a steak,
you might as well go all out,
and every one of these sides really does help
take that steak to the next level.
The red wine sauce
just brings that nice acidity and sweetness.
You got the creaminess from the mashed potatoes,
nice snap and crunch from the asparagus.
Of course, the star of the show, the steak.
All that rich beefiness and juiciness
just really goes together
with everything that's on the plate.
Yes.
There it is.
This is our five-hour prime rib eye cap
with creamy mashed potatoes,
grilled asparagus and a red wine sauce.
See you guys later.
Whether you have five minutes,
50 minutes or even five hours to cook,
steak is something I think that you can enjoy at home
no matter what.
So hopefully, the three dishes that we made today
show you that no matter how busy or chill your day might be,
there is always time to cook.
And until next time, peace.
(laid back music)