How to cook steak like a Michelin-starred chef⭐️

This is day two of asking a Michelin chef to share a secret to making the perfect steak dish. So, the first thing we got to do is we want to make sure we got the right temp. So, I’m just going to get the coals underneath the poncho. This is kind of a secret that you guys should do at home. I always like to season the grill or the poncho or whatever it is that you’re going to be working on that day. And the reason for that is you may have cleaned it. It may have residue from the whatever you did day before, which is all good patina. But this is a much better way than using like a cleaning product to clean your grill. And another good little trick when you season it with the onion, you can almost tell the heat you’re looking for by the onion on there. All right. So again, it’s real simple here. It’s olive oil, salt, pepper. I always thought olive oil had a low smoke point, right? No. Yeah. I mean, I wouldn’t deep fry in it, but you can definitely season with it for sure. I like to just add a little weight on top just to help with a nice even sear. All right, we’re going to check this thing. Yeah, we’re getting there, baby. Oh my gosh. Do you see how kind of buckled up right there? Yeah, if you didn’t have the weight on it, you would have had a couple more pieces like that. So, this is just spring garlic, a little ramps, young onion top, garlic. We’ll just make like a quick butter. And again, this is kind of very Tuskanyany influence. Wow. This is the infamous wood burning oven from Peasants. We’re going to finish the steak in here. This is actually 27 years old now. I didn’t build it. Can’t take credits. Frank D. Carlo built this thing. It’s got a patina and a flavor in there that you can’t replicate. So, what is this, Chef? This is Jersey Oak. We like to use oak. It smokes a little slower, a little hotter. You really just kind of get a feel for where it should go. All right. And again, this is like primal cooking. I know not everybody has this. All right. So, now we’re just going to let this rest for about as long as we cooked it. All right. So, we’ve rested this now as long as we cooked it. About 15 minutes. As you can see, I rested it on something like a rack. No heat. And now I’m just going to take this steak, put it back where we started it. And this is just to get like that heat back on the surface of the steak. This is about a minute on each side. Like so much flavor in there. Oh my gosh. If you remember, right, this was our sear side. See, it’s nice and even and crusty. So, a little trick, too, you always want to slice it along the bone. Then, you can always kind of test your dness right there. You can see this is going to be like a perfect medium rare. So, that’s the beautiful fatty piece. Oh my gosh. I like to cut my big steaks big. So, what I mean by that is nice and thick. That’s a perfectly cooked wood roasted steak. This is that cap I was talking about before. So, you get the fattiness and it’s like a different texture. You see that? That’s the eye. That’s the cap. The finished steak here. our finishing butter, which is a bone marrow like compound butter. Dang. And that’s it. This is how you cook a steak like a pro. Oh my gosh, that is a juiciest looking steak I’ve ever seen. Let’s dig in, chef. Cheers. Thank you. Appreciate. Wa, that is so good. This is different. And there’s no magic. I’ve never had steak like this before, Chef. I think you did it again, man.