Pro Chef Reacts.. To Why I Season My Cutting Board NOT My Steak! (Adam Ragusea)

Adam Ragusea seasons his cutting Board, and NOT his Steak. This is one video I have been asked to review for years. Do you think this is the best method? As there are many including Sous Vide which you can do on a budget as I have shown before. let me know in the comments!

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it’s been a while since we’ve seen any videos from Adam and well I was recommended to see this video so let’s see what it’s all about if you are new to the channel my name is James makson I’ve been cooking for many many years in the United States and over here in Europe and while I have plenty of other recipe videos and reaction videos so hopefully you will like something and if you do then be sure to give this video a like and a share and don’t forget to hit the Subscribe button and the bell notification so you don’t miss out on any future content now let’s get started everybody knows that cooking a piece of meat is like ringing a wet sponge heat pushes out moisture what is less known is that the same process to an extent Works in Reverse meat sucks up moisture as it cools this is one of the many reasons why I usually don’t season or flavor my steak I flavor my cutting board I put nothing but oil on the steak before it goes in the pan Adam is seasoning his cutting board and not his steak might as well just season the plate since you’re going to be eating off the plate and not The Cutting Board unless he’s going to be eating off the cutting board but you could put some salt and pepper on it before cooking if you want but I like my pepper raw and the idea that salting meat immediately before cooking will enhance Browning is as far as I can tell a myth if you want to Salt in advance do it at least 40 minutes in advance per kenji’s authoritative article on the subject Linked In the description right so there’s a few things you need to keep in mind with salt one salt is used used as a flavor enhancer it’s one of the most important ingredients in the kitchen we use salt to bring or to enhance flavor the other thing with salt is that salt can actually draw out a lot of moisture this is why salt is used in preservation techniques or curing processes to actually preserve food and salt can help to absorb liquid as well not just extract it this is why we normally use a brine for the turkey to help retain that moisture while we’re cooking but what I like to do is to use salt Malden at the end of the cooking process because it has that texture what I’m doing here is a classic technique called dressing the board and one of the reasons I love it is that I can do all of this prep while the steak is already cooking um this is a technique that I admit this is actually the first time that I’ve seen this technique because normally when we’re cooking any steak or anything we add the herbs we add the ingredients to the pan with the steak you can do it the opposite way that he’s doing it that’s fine on the board something that I’ve never seen before or you could also do it if you have the machine and if you have the money to buy the machine you could do a suid which is under the vacuum so you put everything in a plastic bag you put all the ingredients and spices everything in there with the steak you s it and then you cook it under a controlled temperature to a certain temperature that you want this is why super is very popular in the kitchens because if you want it at let’s say 61 C it’ll be 61 just chopping up some Rosemary from my yard Rosemary and steak are Chef kiss now I’m just finally grating a small clove of garlic with my micr plane this is going to be virtually raw so be very careful with how much you use I like garlic and I like a little Citrus on my steak not everybody does just a little bit for me I use lemon sometimes I use lime sometimes even grapefruit and I like a ton of coarsely ground pepper I Like It Raw because it tends to burn on the steak and because cooking pepper takes away a lot of its pungency that’s why people in fancy restaurants offer you some at the table now about adding black pepper before cooking or after cooking this is a big debate even with a lot of chefs some religiously add it before and others don’t they add it after because black pepper if you heat it up especially fine black pepper if you grate it super finely it can burn and if you burn black pepper it can add a bitterness to whatever you’re cooking instead of adding that flavor of black pepper which is not something unless you want to get that it’s not something normally you want to get just a few grains of salt go on the board I’ll tell you why so few in a minute I’ll flip my steak that’s a strip steak by the way brits would call it a sirloin firstly you have to admit that Adam is doing really good with getting some nice color on the steak this is good you want to get that color but as far as the cuts are concerned literally after working in quite a few countries every single country will have a different cut chart in America we have certain Cuts in the UK they’ll be different and in France they’re different and here in Spain they’re also different couple little slivers of butter go on the board you could throw that butter in the pan for the last minute of cooking if you like it brown I like how the Milky Taste of fresh butter contrast with the deep dark flavor of the steak after Adam should write some novels he uses an excellent choice of words I like how the Milky Taste of fresh butter contrasts with the deep dark flavor of the steak since this is a home video it’s fine but if this was a working kitchen this should be a red cutting board for red meat not a green cutting board green cutting boards are for veg but since it’s a home kitchen it’s fine because not many people have multiple cutting boards in their house tons of classic American steakhouses finished with fresh butter now the other thing about the butter is that a lot of not steakhouses but a lot of restaurants as well used herbed butter and what’s herbed butter herbed butter is literally herbs that have been chopped up and added to soften melted well not melted but softened butter you use that for service or for your steak that you’re going to be adding it to so that way you can skip a step and it saves time in the kitchen instead of having to do this every single time you do everything at once I cooked the steak for 9 minutes total and the rest of the it for five including the minute in which I preheated My Pan that is literally 15 minutes from start to dinner because again with this method you can prep all of your flavorings for the meat while it’s cooking instead of before this is one interesting thing now normally again depending on what philosophy you follow you don’t want to be flipping the steak constantly every time that you move the steak this can also drop the temperature of the pan and you want to keep it hot however there was a test done by hon Blumenthal many many years ago where he actually was flipping the steak I believe once every 20 or 30 seconds or something like that and he realized or he noticed through his tests that he could actually cook a steak more evenly than cooking it the older method by just flipping it like once or twice steak goes on top of all that stuff its heat will soften the Rosemary and melt the butter and take the edge off of the raw garlic as it all just sits there and rests all right look at that juice coming out that’s like the water we squeezed out of the sponge and normally it would be lost in The Ether but we’re going to reclaim it this method is just a little bizarre because normally when we’re resting a steak you don’t want to leave it on the plastic cutting board even if you have all the herbs and spices on there because a lot of the things that you actually use on that cutting board will retain into that cutting board and this is why a lot of well restaurants will bleach the you know what out of their cutting boards to try to remove any of the other stains or bacteria or any of the other smells that are still with that board here’s the big moment we’ll just toss the pieces in our pool of flavor augmented beef juice this is when the sponge starts to reabsorb and it’ll absorb even more if you let it rest a second time in a big Heap like this to keep it warm let me know what your thoughts Down Below guys but for me this method is a little iffy I just don’t like the idea of using a plastic cutting board to rest hot meat on and then to mix all the ingredients and everything on the plastic cutting board keep in mind a lot of places a lot of restaurants do use plastic cutting boards because they’re easier to clean easier maintenance and depending on where you work a lot of the times wood cutting boards are not necessarily allowed in the kitchen again depending on different statutes and different countries the thing is that with plastic is that every time that you cut into The Cutting Board you make Cuts you make micro incisions into that board and there’s a possibility I’m not saying that it happens all the time but there is a possibility of adding Plastics to your food I mean just look at this cutting board you can see all these mini scratches that’s not good with all of the slicing and resting the meat will go cold the instant you put it on a cold plate so I either eat it straight off the board or I warm my plate here is one way to warm a plate run it under hot water for a minute both sides it’ll be easy to dry off because hot water evaporates a hot plate can actually reheat a well-rested piece of meat which is one of many reasons why steakhouses generally Heat their plates this is true a lot of places in restaurants do serve plates warm or hot Because by the time it reaches the table the temperature of the food can chill and you don’t want to be serving like a cold risotto or cold pasta or anything like this the only difference is that normally when we’re keeping hot plates in the kitchen there are actually devices Hot Plate containers where it’s basically a mini oven that keeps the plates at a certain temperature and if you can’t do that then we use ovens as well or salamand or anything else personally though I wouldn’t be using water because water has gotten a little expensive here and to heat everything with the gas because I use gas at home as well for the hot water it’s a little EXP expensive so for me personally I would either use the oven especially if I’m going to be cooking with the oven just you put the plates in the oven in the last minute to heat them up or if you’re willing and if you have gas burners um you can put them on direct heat you have to be careful and make sure that they don’t crack on you but I have some plates from Ikea and I heat them up directly on the fire and there’s no issue again it’s just to heat them up it’s not to like get them red hot now look look at how little juice is left for me to scrape off of that board the meat has sucked in the rest hey fun fact even perfectly pink steak will look gray or brown in natural sunlight that’s why steakhouses don’t have Windows I should have shot this video at night it’s been a long time since I’ve been to a steakhous in the US um so I haven’t been to a steakhous for many years but I remember the last steakhous that I went to that it had Windows now I’m sure that Adam has mentioned this before but I’ll say it here is is that normally when you cut a steak the myoglobin basically the red color that’s in the steak will actually convert with the oxygen and turn color so the longer that you leave a steak in the air open it will after a while basically oxidize it doesn’t mean that the steak’s going to turn bad it just you know it’s just the color it’s kind of like if you guys have seen the video with uh Jack’s chili basically his roast beef that he was using kind of look like a zombie beef it looked like it was rotten and this is why I only put a little salt on The Cutting Board to get evenly distributed through the steak I like for most of my salt to be in the form of a super coarse finishing salt think of it like a pretzel you could just mix the salt into your dough before you bake the pretzel and it would be uniformly salty but it’s much more interesting and delicious to have your salt concentrated in big crunchy crystals on top little Sparks of salt instead of blanket low-level saltiness okay he is adding a little bit of salt at the end more like salt mden for that texture because then it’s you have that crunch with it it’s nice so there is the method if you try it get creative any flavors at all can go on that cutting board as can any tender cut of meat for that matter even if you add no flavoring it all just tossing the meat in its own juices can be a great thing to do because I have to admit that that was a very interesting technique by seasoning The Cutting Board by actually seasoning the plastic cutting board instead of the main ingredient that you want to eat I do have to admit that Adam did a perfect job with cooking a steak you also got some nice color on the steak this is also important I do have to say though that the idea of just seasoning The Cutting Board and not the Stak itself is to me a little bizarre I would SV the steak if I really want to infuse the flavor with the steak i’ to be it with all the ingredients and the spices and the herbs and everything else and finish it later on that’s fine because then it will enhance the flavor of the steak as far as the cutting board I would pass on this technically speaking you don’t have to use a cutting board you could add all the ingredients and herbs to a metal bowl and then allow the steak to rest on something else or even in the bowl and then mix everything together so you don’t have to use the cutting board but in any case let me know your thoughts and don’t forget to hit this subscribe button and the bell notification so you don’t miss on any future content be sure to check out this next video coming up here and I will see you guys again very soon until then take care [Music]