Hello There Friends, want to learn how to cook the PERFECT Steak? Come join me and I will debunk all the myths about cooking Steaks! This is truly a video for you if you want to learn how to make the perfect steak! I hope you enjoy friends, and start making those Steaks! You will learn 5 very important things to do.
#1 Don’t waste your time taking the steak out 20 minutes before cooking it. It accomplishes NOTHING.
#2 Do not wait the last minute to salt your steak. Add salt AT LEAST 45 minutes before cooking it! (one or two days is even better!)
#3 Get yourself a good instant read thermometer, pushing your thumb in the palm of your hand DOES NOT WORK!
#4 Searing the steak DOES NOT seal in the juices. (its only purpose is to create a delicious crust)
#5 Be sure to let it rest at least 10 minutes after taking it out of the oven. Before cutting into it.
RECIPE LINK: https://chefjeanpierre.com/recipes/cook-the-perfect-steak/
————————————————
PRODUCTS USED BY CHEF:
❤️ Staub Cast Iron Fry Pan: https://chefjp-com.3dcartstores.com/10-Fry-Pan_p_35.html
❤️ Fleur de Sel Salt: https://chefjp-com.3dcartstores.com/Fleur-De-Sel-Salt_p_572.html
❤️ Instant read Thermometer: https://chefjp-com.3dcartstores.com/Stable-Instant-Read-Thermometer_p_652.html
❤️ Pepper Mills: https://chefjp-com.3dcartstores.com/Salt-Pepper-Tools_c_74.html
❤️ Silicone Baking Mat: https://chefjp-com.3dcartstores.com/search.asp?keyword=Silicone+Baking+Mat
❤️ Laser Thermometer: https://chefjp-com.3dcartstores.com/Infrared-Laser-Thermometer_p_564.html
❤️ Scrapper / Chopper: https://chefjp-com.3dcartstores.com/Scraper-Chopper_p_682.html
❤️ Signed copy Chef Jean-Pierre’s Cookbook: https://chefjp-com.3dcartstores.com/Cooking-101-Book_p_163.html
————————————————
✴️CHICKEN RECIPES: https://www.youtube.com/playlist?list=PLnujfCpADfgdD1f1nGeAW4nhG2nejyGpO
✴️PORK RECIPES: https://www.youtube.com/playlist?list=PLnujfCpADfgc54RD1rV6j35eGjvZHCC6B
✴️LAMB RECIPES: https://www.youtube.com/playlist?list=PLnujfCpADfgekvoojQbiOKVJnOHaG5Rxe
✴️SEAFOOD RECIPES: https://www.youtube.com/playlist?list=PLnujfCpADfge6lqVl_gsV55cPcYy8Piu7
✴️BREAKFAST RECIPES: https://www.youtube.com/playlist?list=PLnujfCpADfgfyYRp4Jksr3wNoqyrypKug
✴️VEGETERIAN RECIPES: https://www.youtube.com/playlist?list=PLnujfCpADfgfgCrlEBswcT6gQddxnt1Zf
✴️DESSERT RECIPES: https://www.youtube.com/playlist?list=PLnujfCpADfgfypxXnytUv2xPepVi64lxo
✴️APPETIZER RECIPES: https://www.youtube.com/playlist?list=PLnujfCpADfge7-OVxNjxWks6INZ4qvO74
✴️ONYO RECIPES: https://www.youtube.com/playlist?list=PLnujfCpADfgcFJp2U7lYfkBvrO3pYWkMt
✴️PASTA RECIPES: https://www.youtube.com/playlist?list=PLnujfCpADfgdUqroA9jB0IlFDullu0oqN
✴️SOUP RECIPES: https://www.youtube.com/playlist?list=PLnujfCpADfgfYOZMyVakooJYA1OhjXPzE
✴️SAUCE RECIPES: https://www.youtube.com/playlist?list=PLnujfCpADfgfTpSf8l5bbN8vIUWkVKCD-
————————————————
CHECK OUT OUR AMAZON STORE:
https://www.amazon.com/stores/Chef+Jean-Pierre%27s/page/74904500-3286-4215-94C0-FBBCE234BD8B?ref_=ast_bln
————————————————
OUR CHANNEL:
https://www.youtube.com/channel/UCLGNeElk4sNgzUrZr0c9krA
————————————————
CHEF’S WEBSITE:
https://www.chefjeanpierre.com/
————————————————
CHEF’S ONLINE STORE:
https://chefjp-com.3dcartstores.com/
21 Comments
I've always salted my steaks for around an hour or so but I never thought about going a day or two and I tried it. It makes the crust AMAZING! This is how you get a great crust just like he said. Mine were salted and in the fridge for roughly, thirty hours. I will always be doing this from now on! Worked in the broiler as well as the frying pan. Both steaks had amazing crusts and they both had just the right amount of salt flavor.
Great video.. does anyone know what brand/gadget he uses to test the temperature of the oil in the pan before he puts in the steak? Thanks
Bonjour!
Amazing. Amazing. Amazing. Merci beaucoup!
I thought u couldn’t use a cast iron pan on a glass cooktop? My son recently moved into an apartment. They told him many cooktops had to be replaced they blowup if u use cast iron on glass cooktop . Did it work ok ?
I don’t understand why cook the one with no salt and then say to salt it and cook it and leave it in the fridge ? I thought the point was to remove the moister ?
So tonight, just a bit ago, my husband and I used this recipe exactly on a 2+” thick prime grade New York strip. Weighed about 1.5 lbs.
Salted and sat on a rack over a smaller baking sheet for 30 hours chilling. I kept peeking at it, in 15 minutes the exterior was lit with big fat liquid spots, like tears, the kosher salt still showing in spots. Then it slowly began disappearing back into the meat dry aging but just for a day plus.
We cooked it exactly as stated and it was hands down THE BEST STEAK — and I’m not a NY strip fan, but hubs is. He’d thought it might be too rich, the final application of garlicky herb butter basted at the end, and then we waited another 10 minutes and dove in. “Perfection”, said the steak connoisseur, preferring well aged but not to a handy state beef. It was so tender and perfectly cooked.
It really is the only way to cook a steak!
Chef? You’ve taught me so much, and on my own time. I can’t thank you enough! We are foodies. Love GOOD food. Your skills, innate talents and expertise are all so well displayed here; you do things I wouldn’t have thought of doing – and you explain WHY at each step, making for a lot of thought processing for you while you’re cooking!, but SO valuable to your viewers. And every recipe I’ve tried really is outstanding.
😊❤️😊❤️😊 we love you, Chef Jean-Pierre.
I’m off to relax and savor that meal.
😀
Ki Ora Chef Jean from New Zealand, love watching your videos ❤
It's a steak, who wants the inside cooked???? 🙂
Is your accent made up?
Why does this french man talk with an italian accent.
What kind of stove are you using Jean Pierre? Is it an induction stove? Just curious.
Instantly contradicted Gordon Ramsay…instantly stopped watching lol
If a person doesn't have avocado oil what would you suggest they use?
Excellent chef magnifique. What kind of salt should I use for this recipe? Thank you
"Give zas a thumbs up!"
❤❤
Ive been cooking steaks at home for about 2 years now. Ive been doing these butter base method for a year. But now have a grill pan and also add liquid smoke but i was wondering if i should butter base a steak like that as an experiment.
All Stores Please Lower the price of all Military and Local for all Brands of Beef Products and Accessories and Production Cost Now That's too much $$ The Whole World Now 🙏🙏🙏
90% of "cooking" the perfect steak is BUYING the perfect steak. No chef says this.
Thank you sir
Je ne parle pas anglais mais je vous remercie quand même pour votre démonstration de la préparation de la viande, cela m’a beaucoup aidé en tant qu’étudiant