How a Master Butcher Cooks a Porterhouse Steak

[@Joelio8701]

Could 100% eat this just myself 😂😂. So good!

[@rogerwarr4673]

Excellent explanation of the side of beef before you cut it. Gave us a great idea where it comes from on the cow. Even better than a lot of videos designed specifically to do that.

[@chefsteps]

Glad you enjoyed it!

[@pm3577]

Perfect amount of instructional talking without waffling. 🙂👍 That’s a great tutorial mate.

[@vilhelmhammershoi3871]

Beautifully and thoughtfully done. Never done a Porterhouse but now I will try it!

[@chefsteps]

Go for it!

[@christopherglass8379]

I thoroughly enjoyed this. Common sense from start to finish, a real expert, thank you. BTW, I loved the dog at the end, my Cocker Spaniel goes all slitty eyed when beef is in the offing. Thank you again.

[@Mike20464]

What a mouth watering schooling I just received. Phenomenally done! Bravo!

[@user-vf4dz4uz6c]

His explanation of the cut of meat is terrific- i never knew all this but idid work in a slaughterhouse for 2 years, 3 months abs 4 days!!

[@philbell5872]

Love the dog casually wandering through! ;-)

[@bingo45100]

OK that last shot made me laugh.

[@j8k3d18]

Good grief. Looks amazing. The upright roast method was new to me, but I am gonna try it now. Totally makes sense. Awesome video. Well done, good sir.

[@willaerley7140]

Makes sense, but it looks terrible. Parts well, parts med-r. Sous vide and then sear might be best. When I finish steaks in the oven, I do elevate them on some rolled up foil so the pan side doesn’t overcook.

[@garytman007]

I never tried this either. I absolutely love the reverse sear method. Low heat in the oven, then hot pan sear, lower temp and butter baste with herbs. I like medium/medium rare, but I would devour these steaks.

[@longlowdog]

Come the day of the mythical lottery win I'm flying this guy to Scotland once a month for this.

[@kuma9069]

Chef-Butcher sir, now that is one beautiful, perfectly cooked dish of splendid meat !! Many thanks from Barcelona city. 🌿🙏🧜‍♂️

[@emilschneider9974]

What a beautiful delicious presentation! Thanks for the video!

[@Nazareth434]

the porterhouse steaks in supermarkets around us are all about 1/2 inch to 3/4 inch thick- and of course don't have all the nice fat and chunks and are tough- that porterhouse you cooked was incredible!

[@battiekoda]

"I'm trying to get these little nuggets"....... Of pure joy! ❤😂

[@waynefisher4327]

A great video in terms of clear anatomy, prep, seasoning and cooking methods. One of the best I've seen. 2nd for editing the audio has minor sync issues. I still feel especially the anatomy discussion was above par. Saluté!

[@keithsweat7513]

Give me a loaf of bread to go with that jus! This just looks wonderful...

[@Keith-om7vd]

That is the best steak video I’ve ever watched awesome presentation 👏👏

[@zakharper7168]

Seasoning a marbly wagyu ribeye with pestled Maldon salt and black pepper whilst watching this, very therapeutic 👌🏼 thank you

[@WiliamRae]

Mad vibes and I’m jealous too amazing video 😂❤❤❤❤❤❤❤❤❤

[@dianasherwood9647]

This was wonderful to watch, I am about to pan sear a Tbone, not as thick so i will do it entirely in the pan, but also if anyone is interested in seeing the entire incredible process of the cuts and sizes and Different meats, The Bearded Butchers will blow you away!!!

[@Timbershades]

Utterly perfect. Fantastic cooking.

[@andreiter]

5 people? I think I could take that on myself 🤩

[@vilhelmhammershoi3871]

Nice! lol.

[@mmancino1982]

Same!

[@alwynvanwyk1851]

🐷🐷🐷

[@RUBIZEN]

....the ol' 96er huh? (movie reference)

[@mmancino1982]

@@RUBIZEN great outdoors?

[@davewheatley]

That looks f***ing amazing.

[@ItsAll19]

Work of art! I'd push just a little closer to medium but that's a pretty hunk of meat right there.

[@JohnWoo]

Excellent video. I always sous vide mine but after a while it gets kinda boring. Now I like a bit of variations in the doneness of the meat.

[@gonetomars3697]

Kevin did a great job!

[@bradleycurrey3162]

Best lookin steak I ever saw.

[@fatphoca5009]

As a veterinarian i am happy yo see you mention the names of some of the muscles!

[@mmancino1982]

Nothing more beautiful than a giant slab of perfectly cooked steak. No cutting!😂

[@Lucifurion]

Exactly. People who cut steak into strips after cooking it should never be allowed anywhere near a steak again.

[@RobertPassons]

My favorite part is when a dog wanders through the kitchen. 😊

[@r0llinguphill483]

Really appreciate the tip on how to hold the Victorinox.

[@tomweickmann6414]

I like the hungry look of the two steak hounds at the end. Mutts want their beef. NOW.😊

[@rickr9158]

Great job!

[@creedor]

Watching this while I’m having a frozen pizza in the oven.

[@alwynvanwyk1851]

😢😢😢😢

[@archclement2902]

@@alwynvanwyk1851 Yep, sad.

[@dradfw22]

Well…..I’m having left over frozen pizza. So don’t feel too bad.

[@SynicalBeats]

I'm eating a quarter pounder with cheese. FML

[@archclement2902]

@@dradfw22 Frozen pizza not so good. Left over frozen pizza just sad. Hang in bro, it will get better.

[@dasc0yne]

@7:21 I'll bet that is one well-fed pup, if he's roaming around the shop.

[@AlvinLeowProperty]

Looks fabulous

[@vietanhngo1854]

love the steak serie

[@UkjentDimensjon]

I need to know more about that snakehead pouring pot please!!!

[@isauteikisa]

Beast & Cleaver is an amazing butcher shop. We buy sausages and burgers from them every year for our 4th of July celebration. If you're in the Seattle area, highly recommended.

[@chefsteps]

We agree!

[@gregargo1898]

Wow! Thank you Chef!

[@stephenmaskrey6527]

Looks delicious

[@Tom_Swiss]

It's so juicy, I can practically taste it through the screen.

[@kennedymitchell6149]

Thank you !!!!!!!!!!!!!!!! Now I know how to properly cook my favorite cut of meat. I usually get porterhouse steaks about 2 inches thick for my personal use. do you recommend smoking the porterhouse before using your method??? Thanks again for the tutorial. GOD bless.

[@RightOnTheFace]

That’s marvelous

[@archiewarren312]

Gorgeous!

[@davelindsay4832]

Years ago I took a whole hog butchery class from Kevin. I asked if we could make guanciale and he busted out the whole big's head. The first step we took was sawing it right in half down the middle, and while I was doing it the sound suddenly changed. "Don't worry that's just the teeth".

[@tenore8]

Watching this at 4am and drooling. Well done! (the video---not the meat) ;-)

[@guyparris4871]

Absolutely beautiful!

[@sevenmile24]

Beautiful.

[@suzukiyesteryear]

Unequivocally destroyed the myth of the Brits not being able to cook anything with verve, keen insight and never taking their eyes off the prize. Well done, mate! A pity your crew could not control foot traffic but I’m certain they were all sacked for their indiscretion…minus the puppy and the cinematographer at the end…

[@tylascraig9306]

Great vid!

[@BananaRama-ck3ii]

It's not the fanciest hey but the versatility (paired or solo, thin or thick) makes it the absolute best cut. Plus the balance of fat and bone mean you get real beef flavour everytime like eerrrrrrytime

[@robbiematthews743]

And the dog is ok walking around

[@Artisticpatina]

Wow, that was torture. I need to go to a butcher right now. Absolutely looks delicious

[@kevin-e5h5t]

I have worked in restaurants, and the best chef always deep fried the stake to start with. Once it had a (near) crust, it was put in a moderate oven to (relatively) slow cook. Hotplates are a one sided affair, with too much time and effort to make a crust on both sides. "Make it quick to start - then slow to the result".

[@jamestjomsland948]

Yo Chef, Loving, Lovely creation of Love. Thank You. I would love to be able to request such preparation and prestation and share the result with Staff and My Family ( with Red Wine). jimmy

[@greggcal4583]

Watched to Florentine chefs cook a giant porterhouse on a wood grill. This is a different way to do it, and I would love to try both.

[@philmann3476]

So refreshing to see a steak actually come out rare and a cook who is not afraid to touch things with his bare hands. Why everyone feels the need these days to wear black rubber gloves and cook steaks all the way to barely pink in the center is beyond me. Nice job.

[@Datamining101]

This got real English-style real fast once it came out of the oven.🤣Looks delicious.

[@silviovega7874]

Great ending!

[@stephensimons7974]

Can you explain what "curing " the steak does to the meat please?

[@tylerhughes5420]

If you salt too early, like hours ahead, the meat will start to taste a bit like jerky or ham on the outside.

[@spirtmentality]

Prefer these vids to all the molecular stuff. Keep it up. He’s awesome.

[@chefsteps]

Glad you like them!

[@ericflynn6541]

This is a great video! I have a question about why you keep flipping with the tenderloin side down rather than that opposite fat side though. It seems like one of the goals for this cook would be to keep that strip side fat closer to the pan and not the way you are flipping it

[@kennyeverett3201]

Does anyone know what brand of knife Kevin is using?

[@chefsteps]

It's a Victorinox 10-inch butcher knife. www.amazon.com/Victorinox-Cutlery-10-Inch-Granton-Butcher/dp/B0019WUMIS?tag=chefsteps02-20

[@stevemoczydlowski8895]

That's Great but after all that cutting and presentation is the meat still hot or cold ?

[@kingkai44]

What knife brands are you using?

[@chefsteps]

Kevin uses a Victorinox 10-inch butcher knife for breaking down beef. www.amazon.com/Victorinox-Cutlery-10-Inch-Granton-Butcher/dp/B0019WUMIS?tag=chefsteps02-20

[@Arrowshift]

Why is the audio in Kevin Smith video's a bit dodgy?

[@LukeDanfield]

Sounds like some heavy noise reduction in post

[@chair_smesh]

Sounds like a FaceTime call

[@tomihwang1502]

The colors are also kind of off…

[@joaojeronim0]

auto focus is all over the place as well

[@severoon]

Lav was under his apron to hide it. You could tell early on when he patted his chest, he hit the mic. I noticed how bad the audio was too. Great video tho!

[@Mo_Ketchups]

NEVER seen this cat in my feed till this. INSTA-SUB!! Cannot WAIT to peep all that I’ve missed! 😮‍💨👏👏👏👏🫵🤘

[@pomegranatepip2482]

Does it not get cold,when you leave it to rest?

[@johnlylemusic]

Very informative!👍🏼😎

[@VictorCharlesEvans]

PLEASE, SIR, I'VE GOT NO MONEY!!! PLEASE JUST SEND ME THE BONE!!! YUMMY!!!!

[@SimonMoritz-cm9hi]

Guga Foods, What do you think of this? Looks amazing!

[@JohnOrtynsky]

Wow! Just Wow.Its unfortunate that where I live, porterhouse of that quality will cost about $150.00, and it's not the ranchers who are profiting.

[@MrRebar15]

*ChefSteps* Bravo well done, thank-you sir for taking the time to bring us along on your cook. GOD Bless.

[@hamishmacintyre4600]

Porterhouse? In Australia we’d call all of those steaks T Bones

[@tishbrett]

Yep a porterhouse has no bone

[@3_Dogs_In_A_Trench_Coat]

First bite "Oh it's good" Second bite "Oh it's God".

[@fatphoca5009]

What restaurant is this?

[@chefmike9945]

Another amazing video. This chef rocks. What brand of meat saw is being used? Where might it be available? Guessing it wasn't from Temu.

[@tonydaddario4706]

Hopefully some of the chefs in Florence will watch this.

[@michaellane5679]

OMG! What a delightful looking dish! Thank you!

[@OperatorPuski]

Switching to cooking in Talo is the best thing I ever did. For me, 10 more minutes in the oven to bring it to medium is perfect

[@cristianocapasso5870]

That beef is just the right amount for one customer. No way I would share it with anyone.

[@markusreponen9410]

JC WoW! That was way better than…. Hmmm Most of KZbin Steak dudes…

[@jacktrainor6555]

Anyone know what that burner is?

[@chefsteps]

This our own product. The Control Freak Home:) www.chefsteps.com/control-freak-home

[@olyasorokina3780]

Looks like breville

[@eckydawson820]

If that was served to me at a restaurant I would send it back. You have to stick a fork in it to stop it from running away 😂

[@MegaMillie2000]

I lived in Spain for 15 years and had a friend who was a butcher, I invited him to a barbecue at my house and I got him to bring the Spanish version of the cut of beef called Chuleton . I started to salt the first steak as I normally would and he went crazy and said you don’t salt the steak until you cook it because it will dry the steak out to much so the other steaks I didn’t salt until it was resting believe me it was a better steak.

[@philipp594]

Give that dog some proper screen time!

[@Railhook]

Yes! Cleaning a bandsaw is not my favorite job. Especially in shop with no floor drain.

[@snitox]

I think you should experiment with a touch of cumin and cinnamon. I dont know how to explain it but it makes beef more edible to me. Like how lemon and dill makes fish more edible.

[@HeisenBird]

Please can I ask how that works? Sounds delicious but if you season a steak with cumin and cinnamon wouldn't they burn in the pan?

[@Eveseptir]

Why thank you! What are you having?

[@MegaThrillKiller]

Slightly up on the cut turns into slightly down on the first stroke.

[@chimdi_samuel]

I'll eat the whole thing by myself! Don't blame the dog, he is a wolf after all!

[@Dee-Man_An-Adams]

I have heard a theory that you should always try to only turn a steak once. Is this something that actually makes a difference or is it different based on the different cuts of steak?

[@side-room-21]

I think turning it more often prevents a larger grey band. Also helps you understand the crust you're forming better in real time. Gotten pretty good results that way.

[@Dee-Man_An-Adams]

@@side-room-21 Thank you I will try this with your advice. Nice to pay attention to properly crusted steak; keeps my focus on something I can be proud of and enjoy!

[@tipsterbl]

A Porterhouse has a full filet and it’s the King steak cut.

[@243WW]

Damn that's some nice meat. Nice

[@StephanRaczak]

Loved all of the steps. Simply mouth-watering and amazing presentation. But him using this smallish fork to flip this huge peace of meat is a bit painful to watch because the meat could easily just slip out from the fork tongs and come crashing into the hot fat. Also, not sure about piercing the steak these many times. So much easier to use large tongs.

[@davidhalldurham]

This was a MASTERCLASS!!!! Keep it up, guys!

[@chefsteps]

We will!

[@wellssellshomes]

I love you knowlage and passion chef, if your going to slice it when you serve it, To prevent the felt from over cooking why not remove it half way through the cook?

[@jeffreyiancampbell842]

FIVE people???? No way! Two-three more like it.