In this edition of Epicurious 101, professional chef and culinary instructor Frank Proto demonstrates how to make the best steak at home. When it comes to cooking steak, patience is key. From browning the meat to letting it rest, your steaks will never be sad and dry again.
00:00 Intro
00:42 Preparing the Steak
02:16 Cooking the Steak
06:49 Plating the Steak
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42 Comments
That is not a slicing knive. Thats Santoku knive which is a three purpose knives. And yes those gruves in blade of the knive are for not any food sticking to it, but this is mainly for when you shop denser foods like vegetables (Potatios, Carrots…) these will stick do to the moisture and texture. Cooked steak will never really stick to it. I think this info might me a little missleading. But great seare on the steak. Way to go
Question: If you salt your steak and let it rest, doesn't the salt penetrate into the inside part of the meat by osmosis? Frank said it stays on the outside.
FRANKKKKKKK I've been waiting for this one thank you dude you leveled my cooking up for so many years now. Thank you my guy 😊
I've tried table salt to season steak before since it was what I had available. I'm addicted to salty food so it was fine for me (the steak based in salted butter). But for the rest of my friends who ate the steak, I only heard complaints about the saltiness lol.
Well done. While it came out a perfect medium rare, would have been nice if you had aimed for medium rare to begin (130~140), instead of a goal for medium at 145 degrees… Do most people aim for medium? I would hope that as a chef, you can appreciate the texture of medium rare > medium and suggest this…
Shout-out to the vegans!
Use ghee instead of vegetable oil
using thyme instead of rosemary is wild stuff
Me: Oh, hey! I just bought a steak, and its a NY strip steak! I'll watch this video to learn how to cook it!
Frank: Don't use the meat off the shelf in the shrink wrap.
Me: * hangs head *
I like rosemary and garlic on mine with salt. I also notice I tend to get the pan way, way too hot. Going to pay super attention to that going forward. Thanks for all the other steak tips (pun) too, Frank!
Glad we got a medium rare instead of the bloody mess so many "chefs" think is optimal. You're allowed to enjoy a steak that's actually cooked.
Epicurious is literally giving us expensive Culinary courses for free YouTube. Thanks, Epicurious and Frank Proto!
Walker Christopher Hall Mark Williams Sandra
Beauty
Dry brine your meat. It makes them so much better. Salted throughout, and slightly more tender.
Flipping it every 30 sec is the way to go. Gets a more even cooking and a smaller gray band.
My guy sliced the entire steak before eating like an amateur.
What's the best oil to use?
Plastic cutting board… Immediately makes this video incredible
Pepper at the end. If youre cooking it properly then pepper will just burn.
This so truly the best cooking channel and people
Why dont we have the usual food scientists on the channel to add on to what the chef is saying or give the chemistry/physics behind it in episodes like these?
I am saving this video. Thank you so much for the steak education!
After going out to some respected chain steakhouses a couple of weeks ago while on vacation, I think that they used these techniques for seasoning the steaks. I hated them. They were far too salty! One steak was saltier than the fries. I would never salt a steak this much. Frank can disagree with me, bit if I am tasting salt, there is too much salt in the food (with a few exceptions like potato chips).
Pepper burning is a myth
That steak looks like he pulled it at 125 or so degree. Not the best editing.
If anyone is wondering he meant by table salt being too salty it’s that too much salt gets on the steak with smaller grind
Finished temp of 135.
Not 136, not 134…135
Jim jim lives Jim lives
How would you cook a kosher steak, without any butter or dairy products?
would you use this same method to cook top sirloin?
Bro didn't dry brine. Nothing else should matter after that.
I like to cook steak with wagyu tallow and butter melted together 🕺
Well done Lee! I enjoyed your 10 tips!
vegy oil in 2024?!?!
The resting phase has me confused. Do people like cold meat? Because you mentioned you let it rest 5 to 7 minutes. Is everybody in a very warm environment? Because in 5min it is cold. Don't really get it.
When you eat in restaurant, the steak comes warm, not cold. It for sure didn't stay 5min in a rack waiting. or there is some sort of heat afterwards.
But here they just eat into it cold.
Somebody know? 😅
Moore Joseph Lee Patricia Moore Christopher
Wow he is using simple techniques to cook food I thought required intense preperation
I've been a chef for 20 years but I still love to watch these kind of "101" videos, to see how different chefs break down the basics of cooking. One of my many joys of cooking over the years, is teaching novice chefs, the basics. Training line-cooks and such. I used to be a music instructor. So, teaching (apparently) is in my blood. This was a beautiful demonstration. Now, I'm really craving some steak!! 😀
Nice one, I am new on your channel.
I’m confused he said to cook it on medium heat than halfway through said he turned it down to medium heat 🤔
beatiful
A chef and he uses the worst oil in the world, vegetable oil.
You’re fired bro