Confit what exactly is that? To make it simple to understand it's basically food
cooking fat. You could either use its own fat or some type of oil.
This is centuries-old process of keeping food preserved. Since this is an old
technique I have actually never done it. And I'm curious to find out how it would
taste in two beautiful porterhouse steaks. So let's do it!
In order to make confit the most important thing is the fat or in this
case oil. You can literally use any type of oil for this and I would recommend
one that you really like. I'm hoping that it actually produces some type of unique
flavor into the steak. Talking about oils it is important to determine which one
will be best. There are so many varieties out there that it's easy to get confused,
but in the end each oil is designated for its purpose. Here's an example; canola
oil it's great for cooking, it has a high smoke point and to me has a very unique
flavor which I enjoy. And here we have grapeseed oil. As you can tell right on
the label its high heat cooking perfect for searing, saute, and baking. This might
be one of my favorites to use when searing a steak on a cast-iron. Another
reason I like it so much is that it has a very neutral flavor, it almost tastes
like nothing, so it's perfect for searing steak. Talking about searing here's another
great oil it also has a super high smoke point, and you can see right here on the
label says 500 degrees Fahrenheit. And I mean we got many other types of oils
that you can use; vegetable oil, extra virgin oil. As you can see you cannot
cook with this one it even tells you right here it's good for salads and
marinades not for cooking, not for searing, not for basting it on the grill.
No just don't do it! There are many better options for that
even the bottle itself says that 45 degrees Fahrenheit will get cloudy. One
of the great things about extra-virgin olive oil is that it has a wonderful
taste. You just put a little bit of olive oil, some vinegar, a little bit of salt
and freshly ground black pepper mix it with a little bit of balsamic vinegar
and just use this with some bread and it is absolutely phenomenal. It's an easy
simple thing to do that is wonderful. Extra virgin olive oil has a very low
smoke point. However olive oil on the other hand has
a higher smoke point and if you do not exceed its smoke point then it should be
good. Usually the smoke point of olive oil is anywhere between 300 degrees
Fahrenheit all the way up to 400 it all depends on the one that you're using. But
since it has a wonderful flavor that's the one I'm gonna be using for today. Now
I want my steaks to taste amazing and the first thing I'm gonna do is to
flavor these oils. I'll be doing two of them to let you know which one is best
the first one is pretty straightforward got a bunch of garlic in the pan and
filled it up with olive oil. Remember the key is to keep it under low hea. You
don't want to exceed 300 degrees Fahrenheit, so if you're doing it on the
pan I definitely recommend using a thermometer. You wanna
keep it anywhere between 250 degrees all the way up to 300 Max and let it cook
nice and slow for one hour. As it cooks you will notice that it will slowly
start floating, that's a sign that the garlic is infusing into the oil which
will give you a wonderful taste. After the one hour was done my first oil was
ready. For the second one I wanted to add a lot more flavor, and for that I started
up with some bacon. I just threw it in the pan until it was fully cooked.
Usually a good sign that bacon is fully cooked is when it starts forming up like
this. As you can see I cooked it all the way through. It's nice and crispy and
I've extracted all the fat which I'll be combining with the oil and let's not
forget that we're gonna putting this back into the oil itself. For this one I
want to show you a different method of doing confit. So I throw everything into
the bag starting with the garlic, followed by the bacon, and to have even
more flavor a little bit of thyme. Fill the whole thing with olive oil and also
the bacon fat. I mean is there any possibility that this is not gonna be
amazing? I don't think so. The next thing to do is
to vacuum seal it and get it ready for the water bath. I'm gonna be cooking it
at a hundred and eighty-five degrees Fahrenheit for five hours, this will
ensure that the wonderful flavor of garlic bacon and thyme will infuse into
the oil. But once the five hour was up it was
ready. All there was left to do is to quickly take it out of the water bath,
put it in a safe container and I was ready for my steaks. Talking about that I
have these two prime grade porterhouse steaks. As you can see the marbling
throughout the steaks already lets you know that this is gonna be something
special. If you are unfamiliar with the term porterhouse this is what you need
to know; in one side you have the New York Strip and the other side the filet
mignon, and to be a porterhouse it needs to be at least three inches thick. By me
doing so many cooks with sous-vide it has taught me quite a few things. I know
for a fact if you cook anything in fat it dilutes the flavor, especially salt, so
to make sure that does not happen with these beautiful steaks I'm gonna first
dry brine them. And I know that's a fancy word but what it really means is just to
salt it and let the salt penetrate deeply into the meat. And if you have not
tried dry brining you should it is one of the best things you can do for a
steak. But after seasoning them well all there's left to do is to put them on
a cooling rack to make sure that we have air go all the way around. Now there's
nothing else to do but let it sit on my refrigerator so that the osmosis process
can continue. The very next day this is what it looks like.
As you can see the darker meat is a sign that this worked perfectly. It's
perfectly salted and ready to be cooked. Now there's no way that I can season
this with freshly ground black pepper. Why? Because it would just completely
fall off think about her we're cooking it in oil so it's just gonna basically
wash it all off. But now that I have my oils ready,
I also have my two beautiful steaks ready, I say it is enough talking and it
is time to cook some beautiful steaks confit style. So let's do it
All right everybody here we have our beautiful steaks. What do you think
Angel? They're definitely beautiful. Porterhouse steaks man you get two for
the price of one. You got a filet mignon which is one of
your favorites, and the New York Strip which one of my favorites.
With that being said, Angel we have an experiment today. They should slightly be
different a little bit but I'm not quite sure what to expect. This is my very
first time doing this type of cook I've never cooked this way. I know you haven't
seen it, but I'm excited to find out the taste. You ready for it? Go for it buddy.
You gonna go for the fillet? Ofcourse. Cheers everybody.
Oh I like this. Mmmm. That is a wonderful,
amazing, delicious, mmm. It's such a nice flavor everybody. I mean
I could taste some garlic. Garlic. It has a little bit of garlic. I kind of like, it
makes you want to go more. Keep going, keep going, keep going.
But yeah I definitely taste garlic. I can't taste too much of anything else,
but I'm not complaining. No not at all it is a wonderful flavor and it is
extremely tender. Yeah I like that man that's good.
The filet is like butter. You know what I mean? You just take a bite of it is just basically
dissolving because it was cooked for such a long time. It's juicy as
hell. Let's try the New York Strip and see if there's any difference. Alright.
It has a nice wonderful fragrance, but the most important is the taste. Cheers everybody. Cheers.
Oh that's just as tender! Super super tender. I like this one. You like
this one huh. Sometimes the experiments come to bite me and you know what. That was
phenomena everybody a nice wonderful flavor
nothing overpowering and the secret of this method is to dry brine because I
feel the salt all the way throughout the meat. Do you? Yea. It's nice and well-balanced.
If you don't do it that way you would just wash it all off and you want to
have that much flavor. Okay so for the second one see which one we prefer yeah.
Let's do it.
Mmmm. Well that's tender all right! That's just butter. This one still has
garlic? Yeah. You just go take the garlic. Yep. but this was a little more
like herby. Herby yes. Yeah it has a little bit more like like maybe like a
like a thyme or rosemary something like that. That's right it does have it and it has
a different kind of flavor and you can tell. But I must say it's not a strong
flavor. You would have thought that it's very very powerful the flavor but it's not. It's
just a nice like a well mild mild mild flavor and... It's there, it's there, you get
the flavor but it's not like mmm. Punch you in your face. It's more like... It's a nice
gentle flavor. The thing with this method everybody is that it's very very mild.
Yeah. And it's not a very strong in your face flavor we're like I mean me I like
strong in-your-face flavor. Right. But at the same time if you can get a little
bit more tender and you can get it a little bit more you know like juicy yeah
I'll give away a little bit flavor for that. That's one thing that I'll tell you
about this method right now it is much tender than we ever had before. On the
grill we don't get that tender. Yeah no we don't. But the tenderness everybody is
off the chain I don't know if he was the oil, or if it was just because it was
cooked similar to sous-vide which is nice and soft and gentle. Because it took
a while to cook this you know. I cook in very low heat under the oil until it
reaches temperature then we went ahead and we seared it off. So if it was the
method or if it was the oil but I could tell you one thing it is tender more
tender than usual. Agree? No that's for sure that's well you got to think about. Yeah.
For sure. Anyway guys these are the results. I hope you guys enjoyed this
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Thank you so much for watching and we'll see you guys on the next one. Take care
everybody bye-bye.