Right people good morning, welcome to episode 5.
That's better isn't it.
Ahh, it just looks so good doesn't it.
I'm, I am proud of myself for being crazy enough to just like go for it
basically. It just look so handsome and I'm so excited by it and it's like it's
become my beef baby you know? I just check up on it night and day.
Now essentially there are five different types of steak that come from a roasting
I'm gonna sell four of those steaks on the website and in today's episode I'm
gonna show you how to perfectly cook a steak every time the ins and the outs so
you'll never get it wrong and that you understand every little piece of detail
to absolutely annihilate a steak. Well.. not annihilate it cook it properly.
The roasting I've got in the fridge is the ribs and the loin attached together
There are five classic states that you get from our roasting. The rump, the
t-bone, the sirloin, the ribeye and the fillet. I don't like the rump in fact no
it never eats well there's always problems with it, it's not that tasty
it's not as tasty as these guys so in my opinion I just wouldn't have the rump. I
don't eat the rump and yeah I'm gonna be really opinionated in this video. So
first what we've got the fillet. So it's not at the top of my list in terms of a
cut. It's an interesting cut because it's completely different to all the others
in that it's on the inside of the rib cage. So it's completely protected it's a
redundant muscle that doesn't have much marbling because it doesn't have to work very hard.
Secondly you've got the rib eye. Like
rib eye should be up there in your top two steaks. It's just got so much marbling
it's so delicious, I flipping love it. The sirloin, you know, it's just such a good
steak. It's absolutely delicious and I'm a big fan of it. And then you've got what
many would refer to as the king of steaks. What's great about the t-bone is
is you've got the best of both worlds you've got the sirloin on one side and
then you've got the fillet on the other and so you get this mix of texture, these
mixtures of different muscles and you get a different eat. It's cooked on the
bone which is always the best way to do it. Now let's go through the basics
of cooking a steak. Step number one absolutely most important: know what
state you're cooking. You need to cook things for different times, for
different steaks you need to check which steak is at what thickness. All of these
impacts how long you cook it for. Number two: how are you gonna cook it? Medium
rare? Medium? Like just to be clear rare and well-done - there's just not great
ways to cook steak, honestly, you're not going to get the best out of them if
you're eating your steaks rare or well done then just stop it. It's silly. You
can't enjoy the steak. Stop it. Step three: make sure you know where your
beef comes from. The best way to do that is to go and buy it from an artesian
butcher who has a relationship with the land, with the farmer, can tell you all
about it. These guys are all from a short horn. Short horn is the roasting that I'm
ageing and short horn is going to be the breed I'm going to be selling on the
website. Step 4: take your beef out of the fridge minimum 20 minutes before. If it's
cold inside then you're gonna put it into a hot pan and you're gonna have to
overcook it to get it to medium and then, well, what what's the point in that? Another
little tip but basically my rib eye, my sirloin and my t-bone, I always have
those cooked medium-rare. But my fillet because invariably it's a thicker cut and
that's why you want to cook it medium because if you cook it medium-rare then
actually because it's so thick it's more like rare and you know we don't cook steaks rare.
Right let's get set up to start cooking!
Right brothers and sister, tip 5 is: you need to have a really heavy bottom pan like
this is absolutely flipping heavy. It like it's an iron pan it's going to
take a while to heat up but when it gets up it's going to be searingly hot and
that is absolutely vital if you haven't got a good pan then don't cook a steak
Right now you need to get the pan set up to a scorcher right and it's gonna be
that hot makes you slightly nervous yeah? When the steaks comes in it's gonna make an
absolutely kill a noise but that's what it supposed to sound like don't be
scared, be brave and crack on. Now step 6 is how to season your steak. The best way
to cook it is in beef fat, beef dripping but I know a lot of you guys
won't have that. So I'm gonna use a high smoke or something like vegetable oil,
sunflower oil and what we do is we're just going to pour that on the steak and
when I season it only with salt. So drizzle a little bit of oil over your steak and
then just rub it in. If you're cooking on rooms on a barbecue then you need to
absolutely cover with salt. As Richard Turner said in episode one. 'Lots of slat on there,
it's gonna fall off on the grill'
I'm going to be cooking in a pan but I'm still going to make sure that I season
it adequately so let's just cover the first side with a load of salt. Now oil
the second side of the steak, rub it in and then we're going to season again
with salt. Okay so my steak has got a good amount of oil on there it's got a
better seasoning of salt and now I'm going to get it into my searing hot pan.
You know you're doing it right when it smokes the house out. So don't (coughs)
So don't stress out it's fine, you want this amount of smoke because it means
the heat it's going to cause an incredible crust on the outside of your
steak. Don't be scared. And step seven: don't play with your meat. This is the most
common mistake that people make is now think yeah l'll move it around.
Don't. Leave it on the one side for one minute now it's time to flip it.
Cook it on either side for a minute then you need to just make sure you cook the sides
render down all the fat
Now to make sure that you get it right, there's a basic simple system you
basically, the way to work it out is those two fingers together -
that's rare but remember we don't cook rare. Medium rare, medium and the last one
is well-done.
Let's get it off
That beauty is done now let's put it on the rack, not on the side where I had the raw
meat and just let it cool down. Now while that's resting let's just talk about
what I haven't done with the steak. So I didn't finish it in butter, I didn't
put garlic in there, I didn't put thyme, I didn't put bay leaves. There's absolutely
nothing wrong with doing them but from my point of view but I want to taste a
piece of beef I want to taste the beef. I don't want to mask it with other flavours
even if they're complimentary because I want to understand the quality of the
beef and I can't do that when there's lots of competing flavours. So for me I
keep it super simple. Fire, salts, beef. That's it. But listen if you want to put
those other things in there then do it. The most important thing to do if you're
cooking with butter is you start it with oil and then you finish it with butter.
Otherwise the butter will burn. Right let's see how we got on with this steak.
Now let's get on to our board and see what we've got.
Right tips six. or is it seventh... I lost track. Anyway when you're slicing
the beef you need to slice it across the grain so there's lines going that way,
you're going to slice that way. Just look at it it's such a beautiful work of art
Like just look at this perfectly gnarly piece of artwork.
Perfectly crispy crunchy on the outside and then you've got this beautiful moist
medium-rare. It's like a flippin beef opera. Do you what I mean? It just takes you to a
higher place. You've got the fat that's nice and rendered down, it's crispy
you've got a nice medium-rare cook.
That's so good. See that's the difference between a dry-aged pedigree single breed
that's been aged properly. First you can smell it. You can just smell a good steak
you can smell it when it's raw, you can smell the ageing. Where as with a wet aged
piece of beef from the supermarket you can't smell it and it's just not great
whereas this is great this is a treat, this is a luxury. You know? And it comes
with a luxurious price tag right, but, like, I'm okay with that to have
something that's been treated properly that's been, had a good life, that's
been honoured by the butcher and by the farmer, by the chef. Mmm hands-down best steak
ever. The resting is absolutely vital. Is that step six or step seven
I can't remember anymore, I've lost count. I don't care! Oh I'm so happy. So, guys, if you
want to get involved in the Food Busker Beef Series, then you can go over to my
website now foodbusker.com and you can pre-order what steaks that you would
like to get your hands on. What's also absolutely wicked about this is that I've put
all your favourites on there. So I've done a batch of bacon, I've got some retired dairy cow,
sirloins rib-eyes and burgers, yes and very coolly I've got tonkatsu pork
ramen my stock that I made. It took me three days to make, that's on there as
well. Increase the peace spread the love and subscribe to the channel. It's going
to be another week or so until the beef is ready but you can go and
pre-order on the website. Please subscribe to the channel, it helps in
everything that we do and yeah I'll see you in a couple weeks, if I haven't eaten all
of this beef.