The Best Steak You'll Ever Make (Restaurant-Quality) | Epicurious 101

[@versatilians]

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!! :D

[@WoahNelly88]

Your okay with him butchering the bast? A 20 year chef...

[@jimc1327]

He’s more like a cremationist than a chef, why do American’s overcook, is it the poor standard of raw materials ?

[@rainbeau9752]

A lightly snow covered field…. I am so glad I found your channel! Great tips and lessons. Thank you chef!

[@ronmexico1975]

@@WoahNelly88What’s a bast?

[@hfbdbsijenbd]

Putting it in the fridge overnight between seasoning and cooking does a world of difference.

[@algini12]

Jean Pierre does it similarly. Puts it on a rack, coated with salt, then brushes most of it off the next day out of the fridge. I don't see a world of difference, but it is slightly better, to my taste.

[@mikehsu9563]

this method is called dry brining, and it works wonders anywhere between 1-3 days depending on the thickness of the steak!

[@Mr16bit]

This is a great tip for cheaper thinner steaks. You can get the thick expensive steak crust on the cheaper cut without over cooking it. Also a butane torch helps to get the crust if you are cooked and don't have enough crust.

[@juliastraus4273]

It helps if you bring the meat to room temp. Applebee's wet brines their steaks! Changes the texture of the meat.🤢

[@urmonatorgaming]

@@juliastraus4273 I doubt Applebee's does that. They probably just thaw them and throw them in a drawer.

[@DCYote1]

I've always wrapped my steak in aluminum foil to rest and have always been disappointed because it seemed like no matter what method (Reverse sear, sear/bake, etc) I used the meat always seemed tough. Thank you Chef Frank for illuminating that my steaks are basically getting steamed with that method! I used a wire rack and I got almost restaurant quality

[@RedDuke42]

👍👍👍

[@markbays6988]

says at 07:23 "without further ado, let's slice our steak" followed by a bit of further ado.

[@factmeee]

haha

[@cloudandsurf]

😂

[@elimin8tor]

technically every use of the phrase is kinda paradoxical

[@hummyk47]

Lmfaooooooo

[@ryanlhobson13]

Anybody else house turn into a smoker when cooking steak?

[@erdene2476]

turn the heat down a bit! (I do 7/9 for steaks)

[@JMFYT92]

I can hear my smoke alarm beeping already lol

[@Lifo9]

Ipen the window and put that oven hood on blast lol

[@MichelleD1010]

Nothing is burning but yea I need the exhaust and a big window fan facing outward to pull the smoke out

[@surfingonmars8979]

No

[@LenaAlmgren]

This chef is awesome, he has a video about pancakes and how to make your own butter milk with sweet milk…. Best pancakes I’ve ever made. Respect for this chef.

[@melissamelissa7300]

Epicurious is literally giving us expensive Culinary courses for free KZbin. Thanks, Epicurious and Frank Proto!

[@alonzomartii]

Not free. You're paying with your time. Time is money and valuable, you can eat money but never earn time.

[@huwawwew]

​@@alonzomartii🤓

[@MalachiWhite-tw7hl]

It's marketing as well, of course.

[@terryrutherford2114]

What I learned. I've seen most of these techniques before but I never knew to let it rest on a rack so it does not steam. I always tented it in foil on a plate. Thanks for the tip and the video!

[@Showmetheevidence-]

I'm always amazed at how much salt chef's put on everything... I'm not doubting Chef here, but it's a lot more than I usually use!!

[@abcdefghij337]

That’s why people should be really sparing when adding salt to stuff. It’s likely got more than enough salt already.

[@porkchopproductions0314]

They also use bigger salt crystals so it's actually an equal amount or less than what you'd normally put on it

[@kevinuspsa9353]

Anthony Bourdain said in one of his interviews that to get the “restaurant taste” we need to use more butter and salt than we would normally be comfortable with. He went on to say that if you had a full meal in a traditional French restaurant you probably will have eaten almost an entire stick of butter before you leave!

[@stephenm8725]

well, salt brings out the flavor and you'll want to use more to bring more life into what you are eating

[@paulspitz1949]

I wonder if they dump an entire cup of salt on everything so that you can see it on the video

[@TOAAWASHERE]

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 😊

[@jgg02]

Thank you mr Proto, I enjoy your clips very much.

[@Being_Joe]

Epicurious, the channel that Frank built.

[@_Toxicity]

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 *

[@FaceT00]

Salt, pepper and hot pan. Thats it.

[@blairhoughton7918]

Salt, crushed coriander seed, garlic powder, onion powder. If you really need pepper after tasting that, grinding it at the table is 100x better than burning it in the pan anyway.

[@BabyMakR]

@@blairhoughton7918 Are you making Biltong?

[@blairhoughton7918]

@@BabyMakR If that's biltong, and it comes in 300-500 gram pieces, then yes.

[@daveyjones7391]

I love Biltong! 🇿🇦

[@Kknzz]

Garlic, butter, and thyme to baste. That’s it

[@alateralus88]

This so truly the best cooking channel and people

[@mmedeuxchevaux]

What if you want the steak to be a little more medium than how it turned out here? Turn down the heat or cook longer on each side?

[@natmorse-noland9133]

Great tips! My current method is pretty similar to this but I'll definitely incorporate the wire rack when letting the steak rest going forward.

[@billburbank4314]

Yum. Yes dry brine works wonders....but for general population, prob not gonna go that route, get steak, cook steak, eat steak...lol. 24 hr brine for quality 1.5-2" steak for me.

[@FourT6and22]

I like a pepper medley, adds more than just black pepper alone. And instead of vegetable oil, I use wagyu tallow.

[@murfdog19]

McCormick pepper medley?

[@Toby-Cooper]

That looked perfect! Thx😋

[@zaqston36]

Frank Proto is an amazing chef and his steak looks amazing, that being said I don't understand how he doesn't dry brine his steaks for at least an hour. I'm sure there is a great counter argument but when I do it, my steaks are juicy, tender and delicious. Importantly somehow they're never overly salty either.

[@tburgess3426]

This is something I see with a lot of pro chefs is they cook steak this way down to a T. Little pepper, no brining, only flip steak once, etc. There's a lot of tricks that you can do to make a better steak than this, but it seems like chefs like to settle for this B level steak.

[@corpsie-diytools38]

He explained in the video why he doesn't dry brine

[@caraeuler2927]

I am saving this video. Thank you so much for the steak education!

[@alex99398]

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...

[@raideurng2508]

That's purely subjective. Some people like bloody steak, some don't.

[@cookwithArpita8410]

Great recipe

[@russh6414]

You had me at butter and garlic! Frank's Instructional videos never disappoint!

[@southshoreduffer4831]

Prefaced by "I spent the money on the meat, I wanna taste the steak."

[@el_chino778]

love your explanations and simple ingredients

[@MReginaldGoldstein77]

The only sauce you need is in the pan already. Serve the steak over rice and dump the steaky garlicy butter on top, then add your herbs to garnish. Perfection.

[@treehuggingbuddhist]

The minute he said “Frank style” I knew butter was involved! 😋 ❤😂

[@BabyMakR]

And Salt.

[@bruceh9780]

@@BabyMakR sooooooo much salt

[@peternowlan5196]

Resting while important also cools the steak down so by the time it’s served it’s not hot. So if my goal temp is 140 I’ll take it off at 135, let it rest 5 min then back in the pan for about a min to make sure it’s hot. I guess the ideal resting procedure would be using a heat lamp to keep it and hot but who has one of those?😊

[@JohnA000]

I am making the best steak I will ever make tonight. It is homade-quality, which is even better than restaurant quality.

[@ce6ej]

How’d it end up?

[@deanas]

Ive learned alot in his videos that i never knew. Marinating steak that i will panfry tomorrow.....

[@nycny1090]

What type of oil do you recommend? I know you said vegetable oil but anything specific?

[@lindap.p.1337]

I gotta try the butter thing, thanks!

[@pibble3962]

Thank you!

[@_Toxicity]

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!

[@rumpledsteelskin1590]

Rosemary on steak taste like perfumed soap. Applebee's did that to my steak once, I couldn't eat it.

[@push3kpro]

Ok, now i'm waiting for Guga review that video. I think that he will like it.

[@cylaisawesome]

Do his method, then a Guga method, then do a blind taste test with friends.

[@cyclone0181]

@@cylaisawesomegugas method is the same. He likes to charcoal cook it in the grill but when he does it inside it’s the same

[@BabyMakR]

@GugaFoods would you care to have a look?

[@thatonecommunist]

@@cyclone0181 Except he dry brines it, which does, according to my side-by-side tests, makes a HUGE difference, it's pretty well established that the dry brine is the way to go these days.

[@cyclone0181]

@@thatonecommunist yeah but if your cooking for the day and didn’t pre plan your not going to dry brine it for a hr. It barely does anything

[@judyzwirblis8043]

Excellent presentation!

[@paulbrandtpxb]

Iam a vegetarian. But if if Frank cook something, i will watch it

[@another816]

Thanks for the tips about cutting boards and knives on juice flow

[@aaronboor2818]

OMG, im hungry now.

[@richardrekowski2488]

Well done Lee! I enjoyed your 10 tips!

[@BobbyDigMOB]

Can you reverse sear one as well? I like reverse searing for the ease of execution.

[@crunkycrunker]

How do you recommend doing this for 4 steaks at once?

[@denisehuckaby418]

Oh my goodness!!!! Yum!!!

[@ivanvillarruz8412]

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.

[@440jasmine]

Can I use bacon grease for the oil?

[@DSMattitude]

im sure You CAN but bacon grease has a smoke point of like 325 which is low. Avacado oil is up at like 520. So keep that in mind if you try it.

[@fahmi_simin]

@ProtoCookswithChefFrank Always the best ❤😂

[@LVPictures]

I always has this question. If you look at the amount of salt on the steak during preparation compare to the time when Frank is putting it in the among on the surface is drastically different. Do you have to brush the salt away? I always lightly salt my steak, if I salt the amount Frank salted it, the steak will make my hair stand... pretty inedible.

[@michaelt8682]

dump a bunch of cream in with the butter after the steak has finished along with loads of pepper and youve got yourself a cheats peppercorn sauce

[@CaGiBa00]

For me its too cooked but still pretty cool steak, Frank

[@carolynwilson7806]

I agree. I like a red, cool center.

[@udcnation]

That'a a medium steak at best, looks almost a medium-well to my eyes

[@tattoomesam]

@@udcnationI agree medium well

[@raedaljlaoud9340]

that crust bro... damn...i wish i had that steak ;-;

[@samawi9992]

I'm a simple girl. I see a video of Frank Proto and I click it.

[@StoneAgePHD]

I thought you said on the beginning medium heat , but after adding butter you said again lower to medium, so what is it?

[@GrahamOrm]

Superb thanks Frank. What effect does such a large quantity of salt have? Why so much?

[@neeharathalye777]

Great video

[@Pooja_Dubey]

Frank 🎉

[@2112Metal]

Frank, please upload more videos on Proto cooks

[@ninjaundermyskin]

The cameraman! "Look at that beautiful steak!" And the entire frame is just the back of chefs hand.

[@deanbodishowpodcast9437]

Just take a cooked steak - then dunk it in a bowl of: Melted butter, Rosemary, Salt & Pepper. Then plate it 😊💥

[@aroden]

Love this, thank you, explains the science behind everything. Only thing I add for me is more pepper in the seasoning, this helps with giving a little pinch of spice in the crust which i like (personal preference).

[@mickster1780]

looks great. add a few nicely grilled shrimps and you're golden 😎

[@adog7787]

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

[@TheEnvelopeOZ]

Why is that a problem? So table salt are finer in grind and stick to the meat more, wouldn't you use less salt in that case?

[@cbarocio729]

ABOUT TIME! I was looking for this 2 weeks ago but it wasn’t made yet :(

[@zachmlindner]

I think there might be one more video online showing you how to cook steak but im no steak scientist so I may be wrong

[@robertjason6885]

Excellent!

[@GadgetsGearCoffee]

SS VS CAST Iron, the diff is how hot you heat the pan but what's the diff between the heat for which pan?

[@TheMainMan123]

I respectfully disagree with seasoning it in this way as salt will draw moisture out of the steak. The key in my opinion is put olive oil on both sides of the steak followed then by seasoning and it won’t draw the moisture out or burn if heat is too high.

[@AbangSyahri-g4s]

You are great :)

[@spx2327]

That looks delicious Frank!

[@naomibryan1443]

would you use this same method to cook top sirloin?

[@johnmay9598]

It's very odd to me that he's suggesting cooking to an internal temp of 140 and then resting it to 145 to get a medium steak, and then ends up with medium rare... medium rare is like 130f, medium 135. Cooking to 140 and resting to 145 will get you medium well or worse.

[@skfboiler]

Have a feeling that he meant cooking to 120F.

[@MaggotBrain10]

There's no way that steak, after 4 min per side, was reading 100 internal. Or even that he says it's 145 and then cuts it and it looks medium rare at best on the inside.

[@misterecorporation8818]

Sir I hope i get noticed. If I am cooking with like more than one steak, what do you recommend to do with the butter and garlic you already added in the pan?

[@DanWebster-e7o]

Great looking steak. One big suggestion is to throw away all the vegetable oils in your kitchen. As a former chef and restaurant owner i am sad to say that during my 35 years in business i used all kinds of processed seed oils. Please do your own research on this. Seed oils are the main culprit for obesity and type 2 diabetes in this country. Not to mention chronic inflamation and heart disease.These oils are used in almost all processed foods, not just for frying a steak. If more great chefs like yourself mention this in their videos that would be a tremendous service to your viewers.

[@kaila808]

Yummy but I’ll skip the veggie oil and substitute it with tallow or ghee 😋

[@stevesavage6760]

What brand is that cast iron pan?

[@LILJROD90]

They regularly have this size steak (prime grade) at Costco.

[@TheMustardTiger99]

every time i do the basting, i end up with burnt garlic. will this heavily impact the flavour?

[@sleeper292915]

I love people talking like they know more than a professional chef

[@cwg73160]

Frank being the professional chef? Yeah, I’d definitely believe it.

[@jasonbower7763]

This "professional chef" isn't saying or doing anything special in this video. And in fact, there's a lot to say about this video that can be debated and/or improved upon by people who DO know what they are talking about.

[@DangerSquiggles]

@@jasonbower7763 the point of this video is not to improve upon it - it is 101, using very simple ingredients and techniques to learnt he basics, get comfortable with the dish and and maybe implement more advanced techniques later.

[@lbj4993]

Yeah, and they're discussing how 3-5 degrees make such a big difference...oh my, what a bunch of amateur goofball-chefs...:):):)

[@jasonbower7763]

@@lbj4993 I mean... It DOES make a difference. That can be the difference between medium rare vs. medium. Are you new to this lil bro?

[@chriswright4677]

One cooks a steak, one doesn’t “make” it. The Beast made the steak.

[@rakdance]

How would you cook a kosher steak, without any butter or dairy products?

[@RedDuke42]

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.

[@m373x]

It does. There are several inaccuracies in the video and this is one of them.

[@mohr4less]

Browning doesn’t occur until almost 300 degrees. Butter “boils” at about the same as water does it not? (Even with the oils in it) How would that basting aid in browning?

[@nhr27]

Could you do this with a flank steak? Need to cook enough for my family and would rather not do this four times.

[@forteandblues]

Great steak chef!

[@TheQuancy]

can you do one of the affordable cheap steaks?

[@jeffb.4800]

You should get rid of the moisture BEFORE seasoning. When you patted it with a paper towel you removed a lot of seasoning.

[@stumpmason24]

yes..but adding the salt to it draws moisture out.

[@nikkihayes9236]

How do you feel about those who finish off their Steaks in the Oven after forming the crust and basting on the stovetop?

[@jasonbower7763]

You should instead start with the oven, getting the steak mostly cooked this way, THEN transferring to a cast iron or grill to sear it. it's called the reverse sear method and a lot of people think it's a better way of getting a more even cook with spot on temperature control.

[@nikkihayes9236]

@jasonbower7763 Thank You soooo VERY much, Jason!😃🤗💛 I've heard the words "Reverse Searing", I've just never attempted it before. What temp and time is best for the oven if I'm aiming for Medium-Rare?

[@rumpledsteelskin1590]

I absolutely despise cooking a steak in the oven. It's too difficult. Too many questions.

[@DrDabb47]

I have no steak but I found a Cookie on the floor.

[@thehitchhikingchef]

using thyme instead of rosemary is wild stuff

[@KrisHTX]

Use ghee instead of vegetable oil

[@4biz]

beatiful

[@gideonpaulalcaide]

table sat is ok…. as long as you know how much you should use

[@stacyhackney6100]

Thx u

[@drewc3350]

Great video! My only gripe is you patted down the streak with a paper towel AFTER you seasoned it.

[@ggarzagarcia]

Guga is looking at you, Frank 👀

[@Hoang-Kate]

How should you wash it?

[@yazars]

It's stress free to sous vide to get the perfect internal temperature and can quickly brown for maillard to finish

[@KingRockets]

What's the best oil to use?

[@cielo4413]

Avocado oil. Has higher smoke point than olive oil and also just as healthy variety

[@mybeautifuldarktwistedfagotree]

​@@cielo4413 thank you.

[@jordanc3696]

vegy oil in 2024?!?!

[@themitchwich]

Why use vegetable oil when you can you avocado oil? Why would one be preferred over the other?

[@Zipfei_Kloatscher]

That's a beautiful steak. 😀👍🏼🥩