Chris Makes Steak With Umami Butter Sauce | From The Test Kitchen | Bon Appétit

[@bonappetit]

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[@mahhkk]

Can't find the recipe anywhere on the site!

[@jasongee2279]

missed videos like this. where it’s just a focused recipe.

[@blainearin2809]

My love for Chris is undying. Almost every recipe that catches my eye on BA is created by him.

[@Rodviet]

Love seeing Chris doing his own recipes as well, his mind is amazing. His easy meatball recipe changed my life a while back lol. I like that he goes for simple but extremely luxurious at the same time? If that makes sense? Hahaha

[@jarofpixies]

That’s the perfect description:)

[@TheStallion234]

I mean, I’m gonna add some honey and make this sauce for wings

[@Rodviet]

Oh baby, you just made my life better with that suggestion.

[@TheStallion234]

@@Rodviet haha happy to help

[@juliabishop1408]

Oooohhhh... That sounds like a banger! Might have to try that!

[@jpizzleforizzle]

Yo, add a pinch of curry powder!

[@derekdrake289]

I was thinking honey and a little fish sauce

[@connormoriarty]

I swear Chris is the only chef on this channel I can tolerate. Great personality, no overly pretentious recipes like everyone else, straight to the point, flavors normal people like and are willing to actually try. His recipes become staples of mine.

[@some______guy]

Yeah, that new group of gen z is insta skip.

[@juliemartinez7097]

The world doesn’t deserve Chris Morocco

[@ludawig]

Something I really appreciate about chefs is that they exemplify the life lesson to never stop learning

[@andyg629]

Dude, I love flavor space!

[@dedice_]

I just had this for dinner and used a fermented hot sauce I made recently for the sauce, it was amazing! Served it with a couple eggs. Rice would have been a great accompaniment as well.

[@clippertalk]

2 tbs white miso 1/4 cup water 1/2 cup hot sauce 1/2 stick of unsalted butter Salt

[@sunvol6]

I love Chris’ recipes yessss❤️❤️

[@ASkywalkee]

I am already looking forward to trying this!!!

[@nanoflower1]

Hmm, I'm wondering about gochujang in place of the sriracha to change up the flavor profile.

[@meizhou9279]

Gochujang is also a fermented bean paste (with chiles) like miso so the sauce might end up being too thick. Maybe thin it out with more water? Sounds tastier than sriracha tho.

[@nanoflower1]

@@meizhou9279 Yeah, I have been making up a Gochujang and honey sauce (mixed with water) for coating roast potatoes lately. Makes for a tasty dish that is slightly spicy.

[@saltsodacandy8978]

Just tried this and it was so fire !!!!!!!!

[@timanctil8225]

I'm gonna use this as a marinade and dipping sauce for some beef kabobs! 👍

[@wigger69]

where are the new episodes of its alive? we used to get a couple a month but its been over three months now

[@davemei83]

Do this, but with pureed kimchee!

[@rhychermside4126]

Chris carrying this channel so much yall need to give buddy a shoulder massage

[@erinmoore9681]

Or a La Croix

[@carlagrella3339]

Nice!

[@chrisnewby5713]

This chick is absolutely fabulouuss

[@GregCurtin45]

Thankfully... we are back to watching Chris create and cook.

[@adamwarren5654]

This sounds like a great wing sauce too!

[@dirtymike69420]

Great cook on that strip

[@parsnipcookingapp6382]

Dang Chris, beef is a medium rarely well done but you didn't make a single misteak here.

[@gavinbrewes863]

Ok so my shopping list now needs adjusting . . . . . a lot!!!

[@kage122]

wow this looks delicious. i love when chris is cooking

[@roboslug7582]

Miso Buffalo sauce.....sounds tasty.

[@johnmclain6535]

I gotta stop watching his videos before dinner! Lol

[@jimfuller201]

Definitely not for a low sodium diet . I will try it , but definitely reduce the amount of salt .

[@philippe-lebel]

"Caramelised miso..." I never thought of that and I'm not able to imagine what the taste look like.

[@biancarenee3337]

Dangg i love this MAN! Lol

[@ebillins]

If you happened to have a partner who can’t deal with any kind of chilli heat what could you use instead of the Sriracha?

[@Ryki562]

I would just add a little sriracha (1 tbs) and add a sweet ingredient like honey (2-3 tbs) and finely mince one clove of garlic in there. Even though sriracha is spicy to some people it's actually very sweet as well.

[@leonhardable]

smoked paprika mixed with a bit of ginger maybe?

[@rickeycarter]

A mild peri peri sauce would be worth a try.

[@aegisxor]

Tinder

[@leonhardable]

@@aegisxor savage 😂

[@MrSuperbad37]

What happened to It's Alive? Where's Brad?

[@kelzuya]

Why did Chris do the sauce in a separate pot? Would it not make sense to use the same pan?

[@matthewwilson5472]

I assume wanting to caramelize the miso and making the sauce is better on low heat in a stainless steel pot than the high heat of a cast iron pan.

[@pakundo123]

so you made buffalo sauce?

[@nhungcrosbie8750]

Yummy looking steak!

[@kittylonergan549]

This steak looks delicious. I am curious to know why chefs on Bon Appetit have started using the word "precious" to mean "precise" recently?

[@1cryogen]

I think "an@l" might get censored by the youtube algorithm.

[@jonathannateesri5666]

How much miso and how much butter?

[@jaekimchi]

Surprised Chris didn't integrate the resting juices back into the sauce. Unless I missed that somewhere.

[@vickylikesthis]

what's with the decoder ring music lol

[@ericnagamine7742]

How does it taste without any hot sauce? My mom doesn't like Siracha, but the use of miso in the sauce sounds tasty.

[@Jhblair17]

Test kitchen talks - The Bear.

[@dasfonzier]

Ultra umami sauce: sub out the water for mushroom tea/stock

[@anarchodandyist]

Streak down the length and drapes 😂

[@RosaParksShoe]

I have always been taught to only flip a steak once, is it bad or why are we flipping it multiple times here?

[@NickersonGeneral]

Conventional wisdom told us that you can only flip a steak once or else a crust won't form. Multiple experiments has debunked this notion. There's no downside to just flipping once, but I think a lot of people have gravitated towards multiple flips to better keep track of what each side of the steak looks like.

[@silentj624]

I was taught to flip every 30 seconds. I dont but that's what I was taught. Lol

[@bee9256]

I think Serious Eats has an article about the differences. Basically, frequently flipping provides more even heat and a wider margin of error for final temperature/doneness. Single flipping is still good for very high heat (sear only) or when finishing in an oven and most thin cuts.

[@WeAreThePeople1690]

For a Rare steak its better to flip once, any other way its fine to flip multiple times to get it how the customer wants it.

[@akmal94ibrahim]

The reason is you want the sides to be crisp so it seals the juices in. If you keep flipping before it sears, you won't seal it properly and so the juices will run out because what you're essentially doing is slowly warming up the meat. You can see that he only flips it when there is a sear on the bottom side. That's the key. That is also why you cook steaks on hot pans with high heat. To get that sear that seals in the flavour.

[@chipmunktubetop]

I got my first immersion blender in the 5th grade.

[@gloomyxyz]

I didn’t expect myself to come back to the BA channel after what happened to the girls. But this umami butter recipe caught my attention.

[@coljar100]

epic mmmmm

[@FelipeZavan]

Thanks. Gonna eat it every night.

[@inaequ]

try making rendang please

[@minniesaab7255]

🔝🔝🔝🔝🔝

[@La_sagne]

i dont get sauces for steaks.. maybe chimichurri.. maybe.. but a good steak can not be improved with a sauce

[@nb-wp2qz]

Zip sauce

[@WilliamKShank]

DELICIOUS! 😋😋😋😋😋 Safe Journey! CHOLULA!!!

[@mariarodrigues4928]

🥰🥰

[@DougArcidino]

Chris, I humbly disagree that steak should not be eaten every day. It should also be made excellent every day. Nice job.

[@connormoriarty]

I think he was speaking in terms of health, money, and how bad it is for the environment

[@currentsupply]

@@connormoriarty Ok Bill Gates

[@Danny.._]

"umami butter sauce"? that's miso buffalo sauce.

[@mariarodrigues4928]

😋😋🥰🥰

[@jvallas]

Oiling the steak makes so much more sense to me.

[@victorlui5955]

Let's eat marbled usda prime steaks every day!!! 😊🥩🍻🍺🥂🍷🥃🚬

[@jimlachance2181]

I like this but when I do pan fry a steak or pork chop I do the fat cap first get that Beautiful colour and fat to the steak or pork chop

[@ma-eu8jr]

what's up with the audio?

[@joem924]

What really would have did it in this video would have been brads miso...just sayin...

[@natashacolcombe2679]

I've never heard of strip steak before or kosher salt.

[@LOLCoolJ]

Someone recently watched Chris Young's steak video. 👀

[@gagamba9198]

_'I don't think we should eating steak every night'_ Correct. On the days you don't eat it for supper, have it for lunch or breakfast instead.

[@Beanmaster73]

Mommy butter

[@filip0p]

pity the cold steak

[@кириллкирилл-ы3о]

i read the titile steak with human butter

[@1cryogen]

The half cup of sriracha is to balance out the human butter.

[@danman274]

I think we should be eating steak every night and I'm not afraid to say it

[@BennyTheButcher2]

Good luck finding Sriracha. Huy Fong is on strict allocation until October. Just FYI

[@nancybyrd2221]

Never salt and then immediately cook. Use a MEASURED amount of salt (say 1.5-2% of the weight of the steak), salt it well as Chris did, then place it on a rack and let it hang out at room temp for an hour or better still, overnight in the fridge. Reason is salt will draw out the juices of the meat that sucks the juices out of the meat but if you allow the salt to sit on the protein for a period of time, the juices it draws out will slowly return to the protein and stay there while it's being cooked. The result is a very nice, tender and juicy steak. Salting and conking immediately does not give the juices time to do anything except leech out and then you end up with shoe leather. Try it. Works on any cut of protein, beef, pork or chicken. Fish and seafood is better wet brined and for a 30 minute time period only since seafood/shellfish are more fragile than a hunk of cow. (same amount of salt and half the amount of sugar to each liter of water)

[@nobodyx215]

I’m pretty sure he knows what a dry brine is

[@br0dy32]

Salting immediately before cooking is fine, as it won't draw out moisture immediately, but you definitely want to avoid that sort of 3-40 minute window after salting...

[@jiehua5340]

Half cup of sriracha? Am I made of money?? 😢😢

[@artiseen]

fr felt my bank account drain after that statement

[@sku56]

They sell sriracha at the dollar store lol

[@DazeKaze]

@@artiseen Where are y'all buying sriracha?! It's a 4 dollar bottle of sauce that can make this recipe 6 times?

[@artiseen]

@@DazeKaze I don't live in the US bro....

[@jiehua5340]

@@DazeKaze good for you, go get a spare bottle before the shortage slaps ya local supermarket upside the head

[@nicavo298]

Yo Chris has emphasis the letter S a lot, this video has it on full display, yall need to normalize your audio or try to have a pop filter or something. Other than that sick video as always B.A.

[@lsmc8909]

I don't think more salt was necessary at the end 😂

[@Haliotro]

I appreciate that he pitched not to be eating meat often , particularly red meat 🌍 ♥️

[@Ldjendjck]

You know?

[@spike315]

gochujang

[@haridiam915]

I'm stood in the kitchen making this AND I'M FR-EEEAKING OUT! Why wont you tell me how high the flame should be?! WHY??!!

[@TheBat149]

its literally a miso butter sauce

[@uog293]

Needs to be silkier and thinner...

[@maxtank10]

bruh you forgot to pour water on the steak

[@EternaltheGrey]

Hey, it's the caramelized miso trick I was talking about on my stream last month...

[@georgez234]

3:00 What's up with Siracha lovers? Sorry, I have to disagree. It's nothing but kethup with jalapenos in it. Tabasco or Crystal are soooo much better and complex in my opinion.

[@thomasf9478]

Half a cup of Sriracha? Yeah, no thanks.

[@dumont7478]

I'm going to dislike the video purely because of "Umami Butter Sauce" in the title. Sorry, Chris.

[@Bluj162]

Same. It's a steak (which was flipped a thousand times for some reason) with a Buffalo wing sauce with sirahcha miso. What a waste of a steak.

[@dumont7478]

@@Bluj162 Yeah. I'm sure it tastes good. Miso-buffalo sauce sounds pretty decent. Also, I agree about when cooking a steak that you do not touch it/flip it more than twice. It just gets a nicer sear, in my experience.

[@Blingwat56]

We need more white people back on this show

[@zeburgerkang]

vegemite.

[@Irowthe1x]

Steak videos get clicks

[@OtBe]

Canola Oil 👎👎

[@Bluj162]

This!

[@Ironyx1]

Have you ever been in a video with 1M+ views by yourself? Smh...

[@ducciopappadopulo4217]

stop trying make bon appetit happen

[@JudoChefPak]

umami is such an over and misused word in all of gastronomy

[@Christopherhaden]

that's just Buffalo steak.

[@SuperRambo111]

His taste buds are so dead. Even Gordon Ramsay doesn't use this much salt and he salts his salt.

[@fanccifan]

In many ways totally overdone.

[@theresaheywood9479]

I'd starve to death by the time this was cooked.Its steak !!! It's not rocket science .Too much flaffng about.Then ruin the beautiful natural taste of the beef covering it in.miso and hot sauce.Give me strength.

[@babyhuey6342]

If you have no patience then what are you watching a cooking video for? Go back to your frozen salisbury steak

[@lalibellulegrise]

A fun sauce - I liked it a lot. But it totally overpowers the meat. I wouldn't use on a very good steak.

[@mrdude88]

Miso have umami because of the dashi but if you really want an umami sauce you gotta use/make a sauce out of meat, or just use… M…… S…….. G……..

[@fartzinacan]

I have to be honest this looks really good. But anytime I see Umami used as a descriptor, I no longer care because it is overused in my opinion.

[@jkaznosky]

It's a flavor, like sour, sweet, bitter, and salty. By this logic, anything using the other four flavors would be overused then.

[@fartzinacan]

@@jkaznosky just the overuse of the term these past few years. Not the flavors it encompasses.

[@jkaznosky]

​@@fartzinacan It describes to me what I am going to taste and it is properly used here because of the addition of glutamate (miso). I understand when it is used improperly how it can be annoying, but what is being made here is a buttery umami sauce.

[@The-new-carnivore-me]

The anti-meat eating agenda is coming through this PBS station: Chris: “We shouldn’t be eating meat every night…..”. I’m anticipating the upcoming recipes will include bugs.