How Michelin Chefs Cook Steak (From Blue to Well Done)

[@JordanSlash]

For anyone who doesn't understand the numbers he is saying, that is what you are ordering. When you order Medium Rare, you are ordering a temperature, not your own esoteric idea of what the color pink is.

[@svenkefa4552]

This is the best comment I have ever read regarding steaks! 👍 The very good (and expensive) restaurants should mention this on the menu... 😉😂

[@mctrials23]

I would suggest that unless you are at an exceptional restaurant you are simply guessing and trying to adjust for what the chef thinks each level is. I order blue most of the time and its very very rare its actually blue. Restaurants in Europe tend to be a bit better than the UK for actually giving you what you asked for. I think many places in the UK are sick of people ordering rare steak and then complaining when its actually rare. When I worked at a pub in my youth that was the chefs pet hate. People who would send a steak back because their rare steak was actually rare.

[@demods1]

​@@mctrials23I was at a restaurant a few years back and this pretentious little shhaart with his pretending to be more wealthy than they are family ordered a medium rare steak. The steak came out medium rare he had a meltdown at the waitress and sent it back saying it wasn't medium rare it was blue rare, he then received his medium well steak and proceeded to laugh with his family about how crap the chef was saying how hard is it to cook a steak?.... It's your job! When I left the restaurant as i walked past I said hey btw your steak was medium rare, what you ate was medium well you really should check the terminology before you attempt fine dining, the waitress giggled in the background was hilarious

[@stephengreen9720]

@@neilp3773take it up with Heston😂

[@JonnySublime]

Who the hell orders steak with numbers?

[@lynch7]

So the steaks cook for 4 mins (30 seconds each side before flipping), then into the oven at 180degrees C (2 mins each side before flipping), probe and roughly 4 minutes total is where he removes the medium-rare, 6 minutes medium, 8 mins for medium-well and 10 mins for well-done. Then the 40C drawer is to raise their temps, until the target temp, then cover with a lid and set a 10 minute timer for resting. Blue is 38C, rare 44-46C, medium-rare 48C, medium 50-52C, medium-well 56C, well-done 60C. Finally, from Heston’s other steak recipes, remove pan from heat, add butter/aromatics and beef juice from steaks, slice up the steaks and spoon the dressing over it. Will be trying this out, thanks.

[@burritodog3634]

and what is the point of all this? just let meat get to room temp, throw on grill, flip, then done.

[@THE-X-Force]

@@burritodog3634 To have the desired temp be consistent throughout the steak .. and avoiding the grey line.

[@RYNO2511]

​@@burritodog3634did you actually watch the video? The point is how to consistently achieve the required doneness, if you order a medium rare steak from a restaurant, do you think they just throw it on for some arbitrary amount of time and go "yep thats probably right"?

[@frickezthias8638]

Is the target temp 40 C? The steak reaches 40C in the drawer and (for example a medium rare steak) and it will continue to climb in temp to 48 C by the end of that 10 minute rest?

[@ryanskogg5211]

Great comment. Just so I have this right. a total of 4 min on the grill. Every 30 seconds flipped (or turned for the grid) so 30s turn, 30s flip, 30s turn 30s flip. for 4 min? It seems like the video he only flipped once but turned several. After that, it is in a 180 oven flipping every 2 min until the probe hits the doneness mark (say 48 for medium rare) which is probably another 4 min Then let it rest for 10? And when it rests, under a lid? or is the lid not necessary. Was that drawer he had at 40, was that the resting?

[@Jan-yc2lr]

Really nice to see chefs applying the knowledge that Heston has acquired with the help of food scientist. I think a lot of chefs would rather stick with their old ways because that's what they've always done.

[@mattymattffs]

*knowledge

[@hb1338]

Heston's approach has the very important benefit of consistency. Given what he charges, that matters a great deal.

[@csarcpab]

This is definitely the best and most comprehensive guide I've seen online on steak terms and temps. I love how he precisely and objectively is able to show the difference with temperature.

[@tattoomesam]

Finally a video where the chef explains all the levels of doneness and there aren’t the usual “That’s fooking raw” comments

[@Uncle-ruckus-bit]

That's raw

[@GunsNGames248]

Its still raw. Rare medium rare anything with rare is raw

[@noahthatcher3729]

@@GunsNGames248weak rage bait

[@seeharvester]

It's still mooing. Mooooo!

[@gtertgvsdfv4904]

@@GunsNGames248 not raw, I think the better word is undercooked

[@hananyariv]

This is the real deal. a real chef that understand thermodynamics is the way to go. hats off chef !

[@MikkoVille]

Seriously, these videos are some of the best on KZbin to improve my cooking game. Thanks for making them!

[@music4dages]

Completely agree and wonder why other steak houses haven’t done the same thing. It would be interesting to see how Gordon Ramsay does a steak. He has an excellent video on cooking Beef Wellington. If I had the money and knew my time on earth was limited, I’d pay Gordon to cook my final dinner.

[@sonortubelug3853]

Now your boring friends can come over and listen to you talk about it.

[@johnboylan3832]

@@sonortubelug3853 I was going to say something, but you put it better than I ever could.

[@seeharvester]

@@sonortubelug3853 lol

[@HardTimesUK]

Yes Chef! I know I say this a lot but the openness and insight you guys give is invaluable. I’m over next Wednesday with a mate and can’t wait! Best channel on KZbin!

[@TheIndyRex]

Man is a true professional, committed to the craft completely.

[@animaladam5]

I just took the biggest dump of my life

[@allanm2064]

@animaladam5 I just queefed all over my rare steak and then ate it with some butt lube

[@dylanfox8530]

@@animaladam5I just took a dump that would make your dump look like a toddlers. Get good

[@matthewcasagrande231]

@@animaladam5what did it look like and are you doing ok?

[@animaladam5]

@@matthewcasagrande231 looked like a giant pretzel you get from a restaurant/ pub. I survived and am feeling better thank you

[@MrJacobThrall]

Love this. Genuinely expected a lot of the myths and alchemy that seem to accompany steak cooking guides. There seem to be lots of things that you must/should do, often for badly explained reasons, and that don't actually stand up to scrutiny - they're just things that that chef was told to do as an apprentice, and so they still do them, whether they confer any real advantages or not. How heat interacts with meat is essentially a mix of physics and biology, so it makes a lot of sense to treat it that way when explaining it - even when you get practiced enough to do it instinctively, those are still the processes you're working with.

[@Nosceteipsum166]

I spend all my life cooking meat without a probe. Sometimes it would come out good, sometimes under or too well done. After buying a cheap probe, my life changed. No need to think of time, just technique. Now I can cool accurately any piece of meat. Probably the best buy in my life in terms of cooking.

[@eelsnleeds1313]

He squeezed then wiped his nose then handled all those steaks ….yummy

[@maxkady9478]

I think he picked his arsehole as well. For extra quezon.

[@racheeeed]

Where do you think all the flavor comes from ?

[@getmeoffthisplanet4357]

Its a controlled test. He said it at beginning of video. Pay attention fucking moron.

[@realalexsmith]

This was the best and most informative of all of them, for my day to day amateur cooking - this was amazing, cheers guys!

[@filmcrew3531]

As a previous executive chef, this is perfectly done! Cheers Chef, Cheers Fallow!

[@jozzoazoa]

Mate, because of your video our home cooked steaks were absolutely terrific and on point today. Thank you!

[@jinx20001]

amazing, a single video turned you into a michelin chef.

[@jozzoazoa]

@jinx20001 well, not quite

[@DMonath]

Chef's mastery of the skills he's executing is undeniable, but it's a crime to refer to that cross-hatching as a proper crust. Imagine if he executed a crisp flat sear on these otherwise beautiful steaks.

[@davidh9823]

I can watch videos like this all day. Thank you Chef for sharing your knowledge.

[@music4dages]

That makes two of us. Sort of like watching Bob Ross paint except the finished product you can eat.

[@Billy_B]

The grate marks can do one, prefer to have caramelisation all over the crust

[@1flash3571]

If you do fire from the Bottom, they have NO CHOICE. The grate have to be used.

[@juliecox6509]

same, I even make sure the sides get a bit of a sear I don't think I'll ever be in a situation where I'm cooking on a grill like that but the info on temps was interesting

[@avalanchecarter]

Maillard fond, unless you’re coating your steak in sugar before firing it.

[@TheVirulentoblivion]

@@1flash3571 Not true. Go watch Guga cook steaks with charcoal repeatedly, no grill marks, perfect crust. He uses a circular rack with a cold side and a hot side and spins it just to avoid the grill marks, because they truly are so bad. You can't get a good crust on the rest of the meat without burning on the grill marks. Seriously. What this man did was impressive for sure, but I wouldn't be happy paying for that steak. I'd rather sous vide a perfect mid rare and then sear it with charcoal on a cold grate. Far better to me.

[@ItsMeYourRealDad]

​@@TheVirulentoblivionexactly. I'd much rather have a guga steak

[@lukericketts4055]

This is the best explanation of how meat is cooked..... Well Done Sir....... Medium Rare for me🥩🥩

[@JigsawCode36]

I don’t use KZbin for cooking videos often, but when Fallow serves up something I gotta dig in

[@stevenswall]

0:15 If you pat the steaks dry you'll steam them less and have an easier time getting a crust. That being said, if you have enough heat in a professional setting it's not as necessary.

[@Schachtens]

Still using seed oil 🤮

[@Schrader1278]

Been Watching these boys religiously over the last 2 years, and love watching everything evolve into new enterprises for them in Roe. Was lucky enough to get a photo with Jack and Will when I went to Fallow this time last year, was easily the highlight of the trip from Australia :)

[@shmebYouLock]

What's a freaking queeson?

[@Halfjera]

Cuisson. Cook. Doneness.

[@jameswelsh4479]

The doneness of a steak.

[@t23c56]

Nothing, what's a queeson with you?

[@user-sb5wu6oy7e]

Cuisson. It’s French and translates directly to cooking. He’s using it to refer to how done the steak is or how it is cooked.

[@twolessba1087]

there's this magical thing called google...

[@andrewhadden133]

Cuisson - is french for 'cooking'. However it is also used to ask about cooking. For example 'what is the cuisson on your steak?'

[@hscomet]

Thanks for that explanation I was trying to google it, helps when you spell it correctly.. cheers

[@RottnRobbie]

Well then why is this British chef, in an English-language video, not _saying it in English_ ?? How the hell is this a 'how to do it at home' tutorial, when he's using professional jargon that 95% of us won't understand?

[@Romans8-9]

@@RottnRobbie Its one word bro.

[@Mrtheunnameable]

@@RottnRobbie You are on an internet with access to Google.

[@dselleno]

Thanks

[@mrbeaman06]

informative video but temps must be different around the world? here in NZ always been taught blue 43-46c, rare 48-52c (50 being spot on), med-rare 53-56c (55 being spot on) , med 56-65c (60 being spot on) , med well 66-70, well done 72-75c. these temps havent failed me so far

[@petermaag9622]

Maybe slightly on the wide side those ranges, med rare is dead 52 Ive always thought (dont really care about the rest but 65 is def no medium, thats grey all the way) him saying 48 is interesting ..

[@RottnRobbie]

What gets me is how he purposly went mad on the well done to make sure it was as bad as possible. He has rare at 6° higher than blue (44° vs 38°); med-rare another 4° higher (48); med +4° (52); med-well +4° (56); then for well done, _fourTEEN_ degrees higher (70)!! It's perfectly possible to cook a steak to 60, or even 65, but he won't do it? Why?

[@Artielpc]

The temps are wrong in the description, I use a termometer and for medium rare you need 130-135F, even 125F could be acceptable but 118F is clearly wrong

[@Artielpc]

I have just ended the video and I think the problem is that he is measuring the temperature before resting, so the temperature actually will get up like 10-15F when you let the steak rest (at least for medium rare)

[@mrbeaman06]

@@Artielpc agree taking it out under target temp is correct.

[@philipstaite4775]

Nicely done. (pun intended) Best thing I've learned off the internet in weeks. Thank you for this.

[@Ryu-lg9yq]

Love the Heston history from Fat Duck. 🦆 Can you do a couple of videos on how your prior training has affected or influenced your current cooking? Your inventive streak is clear to see, let’s hear all about it! Love the videos boys, not sure if you read all the comments but me and the wife have travelled twice from Sweden to eat at Fallow, all down to your videos. ❤

[@CG-hf2cd]

I've noticed as I've gotten older (30 years old now) that the more done I like my steak. Back when I was in elementary/middle school I liked rare, then high school and a little after medium rare. Now at 30 I still like medium rare, but prefer medium.

[@ShawnyPlays]

Fallow just looks like a good restaurant. I've eaten and worked at a few Michelin /San Pellegrino spots but short of experiential fine dining, this is the kind of place I want to eat on the regs.

[@Chris-v6b1n]

What an awesome tutorial.

[@darkreddust2135]

Here a small summary from what I understood for this type of steak (cut and thickness): 1. Grill the steak for 1min each side turning every 30s. 2. Into 180°C oven: Blue - skip oven, straight into rest Rare - 2min then rest Medium Rare - 4min then rest Medium - 6min (?) then rest Medium Well - 8min (?) then rest Well Done - 10min+ then rest (70+°C) 4. Temps after Resting: Check every few minutes(?) Blue - 38°C Rare - 44-46°C Medium Rare - 48°C The rest he didn't mention but following the pattern of about 4-6°C increments Medium - 52-54°C? Medium Well - 57-59°C Well Done - 60+°C Correct me if there's anything wrong.

[@123Andersonev]

Don't forget the hot drawer is 40 degrees, so technically the blue probably isn't 38 degrees internal when you rest it off the grill, it actually comes up to temp in the drawer.

[@cipher-6.66]

Where's the part where he wipes his nose with his fingers and uses the same hand to touch the steak. That's gotta add to the flavour.

[@WrenKainIV]

​@@123Andersonevi threw my steak into our kitchen drawer once like this, too. My wife beat me up with that steak afterwards and had me clean it all up Guess I need a very special drawer for this method

[@Holden-McGroin]

I recently ordered a steak and the waiter asked how I wanted it cooked. I replied “medium rare.” He replied “that’s correct.”

[@xosammyb]

bros touching his face and all different surfaces in that kitchen then touching the steak.

[@bean9seventy]

entitlement of chefs then forget the dish is "over handled" throughout the process, pan frying is cleaner ,, safer, & better to control also no mention of "the minute steak" or "very well done" ( which in the normal world is cooked through & recommend )

[@Charlhiq]

This is a guy who knows his job. We'll done sir

[@gamerkyle14]

I wish customers knew this , amount of times I've served medium steaks and they've sent them back complaining they're medium rare or rare .. so many will say there shouldnt be almost any pink , and you can even show , pictures of the cuisson and how it's meant to look, and they will swear your wrong. Customers always right . Except when they're not . Great video great instructions , cheers chef

[@noobarium]

its spelt cuisson

[@gamerkyle14]

@noobarium thank you for correcting me !

[@crice1uk]

​@@noobariumforget that, it's number of times, not amount of times and he doesn't know the difference between you're and your.

[@stephaniecoomey2356]

@@crice1uk stfu buddy i could correct 5-6 mistakes in your writing, if you wanna be a smart ass, maybe learn high level english writing. lmfao

[@cwaddle]

Yeh, on this guys scale, medium rare is perfect, but ive been to some places that medium rare was closer to this guys rare so sent it back. Its quite a fine line but if you just over or under cooking by one scale ppl will complain

[@lostwsbf]

This dude cannot stand still. I know almost nothing about preparing awesome steak but i think this guy is legit.

[@myyoutubehandle-rr]

One of the best ‘how to cook a steak’ videos I have seen. Although he didn’t mentioned when to take the meat out of the fridge before cooking. Would be interesting to know his thoughts. Also whether to pat meat dry before cooking.

[@spencerwebb8762]

It is crazy how much we eat with our eyes. Everyone that I know that eats/ate a well done steak likes it that way because anything else looks raw. It took a good bit of years but getting my mom around to a medium/medium well, visually looks very different from well done, but the texture is completely different and better. You just can't get that supple texture once the steak goes past that pink.

[@midwestmatthew9752]

My wife's entire family refuses to eat meat with even the slightest pink in it. But her uncle once told a story about a camping trip where they got in late and had to cook after dark. He said those steaks were the best he ever had. Then in the morning when they took the leftovers out of the cooler, he saw they were red all the way through. He readily admitted it was a purely visual thing for him.

[@graefx]

I learned that i really like blue but its highly dependent on the cut. Filet is about the only cut thats got the right combination of being lean and tender. Unrendered fat isnt pleasant and a lot of cuts need heat to become tender.

[@ThanePL]

Great video! I watched a lot about steaks when I was learning and came to the point when I can do mine by eye at home, but this still give me fresh insight. Love you guys, you are best ❤ I'm going with medium rare or medium, both are great cooks

[@danielm0rk]

Am I the only one who associates cross hatch on steaks with poor tourist trap locations?

[@matthewcasagrande231]

Or like an Applebees commercial?

[@erictucker5030]

Yes you are lol

[@zincminer]

I agree... the steaks looked more like they were modeled after a commercial

[@russellhesse4510]

Quite probably.

[@speedyazi5029]

I’ve seen this guy cook his own steak (or another fallow person on this channel), their personal steak doesn’t have grill marks. It is a tourist / rich person trap.

[@Cowharbortackle]

This chef is on another highest level of intelligence and skill.

[@taintedgooch]

When he said the 40°drawer it blew right over my head it was celsius 😂 i was like what the hell is he doing

[@djburdee]

top vid mate, the correct way to rest the steak at desired temp was knowledge to me

[@stevel6895]

Unless you're a pro like this guy you will never get the touch method down. You need to cook hundreds of steaks of all different varieties and weights to get that good. The best thing I ever did was buy an instant read thermometer, I haven't over cooked a steak since...

[@garywagstaff7142]

This. Seriously, unless one is cooking several steaks a day…touching it to judge doneness is guessing at best. Get a Thermapen and be done with it. I have some friends that INSIST that they can tell the doneness AND temp by touch. Not one of them has ever been completely correct. And they’re certainly not consistent. OTOH, I DID graduate from culinary school and have ZERO issues with using an instant read…it’s just another tool…and I can hit the exact temps every time.

[@xipalips]

It's an ego thing, why actually measure and get it correct when I can use my macho intuition and hope I didn't mess up? It's so silly, because the extra couple degrees absolutely impacts the quality of the dinner you just spent like $12+ per lb for. Just get over yourself, get it right, and enjoy a perfect dinner!

[@DuBLD33]

@@xipalips from working in a busy, understaffed restaurant, it is as the guy says. you use the probe for your first month or two, then after you've done thousands of steaks you kinda know before you probe, but you check anyway because you are still new, then eventually you just know. And sometimes your head chef and the orders coming in simply don't give you enough time to probe every piece of meat (they should have more staff but that's another issue). Not to mention many restaurants don't have the instant temp like that one, it will take 10-15s for the thermometre to get an accurate reading, which you simply don't have time for (remember you need to rotate every 30s and you have maybe a dozen steaks on already)

[@BnFGProductions]

@@AviatorChefget a grip mate, we all know you’re well hard because you know how to cook. The comment you’re replying to is obviously talking about people who are not professionals and have never stood in front of a grill with 20 steaks on it.

[@IrrelevantPlease]

nah, the only people who throw around terms like "macho intuition" have never worked to become good at anything in their lives. They don't get to criticize others.

[@JustinViola-x7o]

Thankfully, I've had the pleasure of working in a lot of restaurants and cooked a lot of steaks so I didn't need the tip, but I've got to say this may be one of the absolute best videos about cooking a steak I have ever seen.

[@tommybf3778]

I actually often find myself picking the biggest steak to cook for a well done order. Too many times I had unsatisfied ‘well done type of’ customers complaining that their steak didn’t meet the weight (whether 180g, 200g or whatever) stated on the menu. However the more you cook a piece of protein, the more liquids it will lose. Still it hurts to pick the biggest piece for someone that should just order chicken instead. Just to avoid problems. But yeah, cooks tend to get more food back than feed back

[@martinshalak162]

A layman question to a chef. Would a well done steak guy expect his chicken to be cooked in the same way; well done?

[@artful1967]

@@martinshalak162 unlikely he will ask for his chicken to be rare :-)

[@martinshalak162]

@@artful1967fair point. I assume they would like their chicken cooked “dry” then

[@wfemp_4730]

Legitimate question: Why do you think someone should "just order chicken"?

[@KeepItSimpleSailor]

You’re the problem. The customer wants well done, not your snobbery bs.!

[@ac1d23]

1. Raw 2. Raw 3. Raw 4. Raw 5. Raw 6. Almost well done

[@JBrown-dm1wt]

Just me or did he wipe his nose with his bare hands (@4:21) and handle the meat directly with a bare hand? Should I assume he washed between frames?🤔 Doubtful. 🤮

[@badger4579]

High quality info in a 10 minute video. Thank you.

[@trustmeimaphysiologist]

I vacuum bag my steaks up, sling them in the meat jacuzzi at the desired temperature for a few hours. When done, pat dry and sear on a ripping hot pan to create the crust. Cover in foil while I make some aromatic melted butter, cover them in it and serve. I'm not good enough to not cook meat sous vide, so i bought the kit to cover my failings!

[@chechoaus]

This is passion in the form of a chef.

[@louisastuto2878]

Love that this chef admits he is not above using a meat probe, many are so arrogant they would rather send out a steak that was under or overcooked than ever use one. Meat thermometers are an amazing kitchen tool, even the best most experienced chefs will have difficulty telling precise doneness at times.

[@AviatorChef]

Dude if you cook steaks long enough and know what you're doing, you don't need a thermometer. It's not about being arrogant, it's about being efficient and not poking unnecessary holes in your meat. You clearly must use them all the time and have some subconscious feeling about not being good enough or something. When you are cooking a lot of steaks at once on a grill, you don't have time to sit and temp every one. You touch it and boom there's your info

[@Popspicker]

@@AviatorChef No need for the insults, obviously, he's not going to get the touch from cooking steak occasionally, don't think it shows any repressed feelings of inadequacy. You just proved his point perfectly about arrogance.Boom.

[@AviatorChef]

@@Popspicker if you consider what I wrote being insulting, you must be softer than baby shit. And no he didn't prove anything haha. I wasn't being arrogant at all, softie.

[@AviatorChef]

@@Popspicker he was also insinuating that you can't send out correct temps without using one. Too many arm chair quarterbacks who don't know what they're talking about.

[@Popspicker]

@@AviatorChef Think he's saying that SOME chefs don't have the skill that you obviously have😀

[@mattshow21]

Tried the more turn method after your last video. Certainly seemed to be better. Thanks!

[@JamesChurchill3]

Bobby: What if someone wants theirs well done? Hank: We ask them politely, yet firmly, to leave.

[@xvnbm]

Hank obviously isn't good enough chef, I understand, well done steak is the hardest one to make.

[@stevied8855]

Thanks Chef I saved this video Medium rare for me People may not realise the skills here but this video is fantastic Thanks so much Stevie in fife

[@neuroscalpel]

take a shot everytime he says "cuisson"

[@AA-pq2ls]

Ooft. Well I played your game and I am still stone cold sober

[@timdernachn9851]

Tried this twice now and it's amazing. The flavour is addictive. The fats are luxurious and rich. The meat is tender. It's predictable and controllable. Fantastic👌 I do think his explanation is poor and doesn't really explain how to rest it. But the technique is: brown exterior in a pan turning every 30seconds. Then 180c oven for 4mins, turning after two. Internal temp should be 48c. Then rest at 40c (maybe with oven off and door open, or just covered with a plate).

[@troyboy4345]

Blue for me ... with a nice wash of Myoglobin and of course a deep, warm red wine to ensure maximum mouth/nose palette

[@Lema-e6k6o]

brave man! I went from Medium well, to medium rare, I'm back to medium now

[@JD-lz2uq]

Appreciate the time and effort gents. Fantastic video, really insightful. I was intrigued by the turning vs non turning. If doing your steaks in stainless steel, do you wait for that first release from a crust forming before turning?

[@SloopADoopy]

Chef Mike is my go to for cooking

[@opedromagico]

Loved it! Didn't know chefs would finish the steak with some beef fat, gotta try this out. Wait, if I'm cooking on a cast iron pan already using beef tallow to sear them then maybe I don't need it.. Gotta try it anyways.

[@KLucero22]

Excellent video. I never understood why probes are such a contentious topic among chefs. Seems to me like just another tool in the kit. You and the Fallow team show how to use it properly 👍🏽

[@armante4u]

I understand that one can be quite adept to gaging the temp of a product they work with often. But if you were to get a product from a different supplier or all of a sudden it's a product that differs from your usual in aging duration and/or method. Or you're working with one that's now an ex dairy cow, grass or grain. Then i think you should err on the side of caution. I know, lots of "if's" but I think probing is just a sure fire guarantee. Would be a shame to mess up the cuisson on a beautiful product just because of 'pride'.

[@KLucero22]

@ agreed

[@mandtgrant]

Using the thermometer diligently trains you to do it by feel, but if you stop temping it, your ability to gauge starts to deteriorate over time. I have gone back to probing every steak; no surprises, and steak is expensive

[@JamesJansson]

I usually order medium rare, but that medium actually looks amazing.

[@qriusjorj38]

Blue and well done are definitely the hardest marks to hit. Unfortunately, none of that matters when the customers are often wrong about steak temps. You can give two perfect med-rare steaks to two people and one will say it's still raw and the other one will say it's overcooked...

[@DanishTroll87]

What I have understood through my years of cooking is that people who make fun (sometimes even are aggressive) of well done steaks generally don't know how to cook a well done steak. The juiciest and most tender steak I've ever had in my life was surprisingly a well done.

[@music4dages]

This is a FANTASTIC video! Since I no longer have a grill, I’m left with cooking my steaks on the gas range and then finishing them in the oven. What I do is I get my cast iron skillet roaring hot (I turn up the burner full blast and wait until there is smoke coming up from the skillet). Before I put the steaks on I rub them slightly with rendered bacon grease. You can get this by simply refrigerating the grease you collect after cooking bacon. I then salt and pepper both sides of the steak. Once the skillet is roaring hot I put the steaks in for 2 minutes per side. Meanwhile, I have my oven at 425F (218C). After I have turned the steaks and the second side has cooked 2 minutes, I pop the skillet into the oven and time for 2 minutes. After 2 minutes I turn the steaks. After 2 more minutes I take them out and let them rest on a room temperature plate for 5 minutes. I prefer the grill because I can marinate the steaks while cooking and I can get the nice grill marks. But the stove/oven method turns out a decent steak at roughly 1/3 the price of what Ruth’s Chris or Smith & Wollinsky charges.

[@MBrazilie]

I usually order my queeson in the morning at the boulangerie.

[@jinkang7164]

😂😂😂

[@NotaPizzaGRL]

The kitchen looks so clean and well organized

[@Are_You_Sure_Bro]

Just a note. Keep in mind I'm speaking from the perspective of a government certified health and safety trainer who has to plan for the tiny chance of a problem happening, and not from the real world perspective. The blue steak should be treated a bit differently since it spends such little time on the heat. The sides of the meat usually don't reach a safe temperature. If you probe the side you'll find it's probably the perfect temp for bacteria to thrive. I've done this as a demonstration many times for cooks to see it for themselves. For a blue steak you should touch each side to the grill for a few seconds to kill any bacteria it may have. You could probably skip that step 1000 times and have no problems, but like I said this is from the perspective of a state certified health and safety trainer. They have to plan for the tiny chance that things could go terribly wrong.

[@3xarch]

valuable insight!

[@allanm2064]

Yuck.. you’re a kitchen managers worst nightmare. I bet you love going in there and making everyone nervous

[@Are_You_Sure_Bro]

​@@allanm2064 lol no I'm not a kitchen manager's nightmare. It's actually the kitchen manager who would have me train their staff to make sure everyone in the kitchen understands how cross contamination works, how to avoid it, and to make sure everyone uses the safety procedures required by state law. Basically if they want to have great health inspection scores they follow the training I would provide, which is simply the training I received from the state health department. At the end of the day it's a very good thing that these procedures are in place. It's a good thing to be able to eat and not have worries about the food. Around 3000 people die each year in the US because of food contamination. A kitchen that doesn't want to follow the health department regulations is the nightmare to worry about, not the person who's trying to make sure your food is safe and clean. I'm a kitchen manager's best friend.

[@Lewissssss]

@@Are_You_Sure_Brothanks for what you do. I had campylobacteriosis last year and genuinely thought I was going to die, passing blood every few mins. I took two courses of antibiotics to get rid of it. Food poisoning can be mild but can also be so serious and very few understand that.

[@gw3485.]

​@@Lewissssss Weakest immune system ever

[@CoffeeggSPWL]

Ive been achieving better cooking on my steaks thanks to you mate ! Love the way you teach.

[@36424567254]

I aim for medium rare when I cook myself, but I almost always order rare because the vast majority of places overcook them in my experience. Of course I'm not talking about fine dining places, just steakhouses etc

[@brockkomar4743]

yep much safer to order rare, med Rare at low end joints are medium at best likely medium well. I used to be a rare guy only but I'm more into bleu steaks now. I like it cold in the middle and I like sashimi too.

[@artful1967]

I think most places just ask you how you want it as something to say then cook them all the same. I have sent steaks back when I have ordered them rare or medium rare and they have arrived medium well done or even well done. I think being 1 step away id acceptable but not 2 or 3

[@wfemp_4730]

That's interesting, because the majority of places that I've been to (just steakhouses) undercook them one level.

[@motelcity22]

man this guy is awesome. Just sub. Actually professional and not some dude bro telling me how to cook a steak in the most obnoxious way

[@mbk4395]

In no Michelin Star Restaurant, I've ever been, they asked me for the doneness. They always do it on the point. If you want your steak well done, you are not the person who should eat at a Michelin Star restaurant.

[@xvnbm]

Probably. Too high IQ to waste your money on a restaurant.

[@artful1967]

They usually still ask. There is a world of difference between rare and medium well done and some people have that valid pref. Few places will do a blue steak as people send them back as "uncooked" not knowing what they asked for.

[@mbk4395]

@artful1967 I've never been asked in a gourmet restaurant (Europe). Once I had a conversation with the Chef who told me, serving a Steak that is not a point (Medium rare) might them cost their Michelin star.

[@steinaringvaldsen5286]

Nice and clarifying, looks fantastic. The blood reference is not correct, the red fluid is myoglobin.

[@adame811]

I love how at 4:22, he grabs his nose with his fingers and seconds later, he's turning the steaks with his fingers. Granted, it was the opposite hand, but still... 😝

[@thebabadook1165]

I noticed that too, glad someone pointed it out. Perhaps boogers add extra flavour?

[@dannysmith8666]

Funny that ppl think expensive provides food free of nose grease.

[@winston9971]

Exact same thoughts. He should have gloves on. Less likely to touch your face or head with gloves on. Then after touching the steak touches everything else in the kitchen, handles tongs thermometer. I’m sure it tastes really nice but there’s a lot of cross contamination going on there.

[@likasombodeeee]

Was just about to comment this lol gross

[@djdoc06]

I saw that too. Not great.

[@pb6536]

Love your videos and your professionalism. Sorry for the completely dumb question. Why would you be pushing down on the steaks as they’re grilling? I’m assuming to make sure you get that Maillard reaction? I just figured not to do that so the juices won’t get forced out unnecessarily.

[@CraigCerino-q5q]

I had full confidence in you and appreciated everything you said and were doing...right up until you wiped your nose [4:21] with your bare hand in the kitchen and went right back to bare handed handling the steaks. Come on, mate.

[@Fuuuuuuuuuuuuuckshhjit]

I mean it cuts after that you have no idea what you’re on about son Could have had a bath straight after and the power of editing has just confounded you

[@roboliver9980]

Great video. It’d potentially be a great menu option for a steak restaurant to offer a tasting flight of doneness so that people can get a genuine understanding of what it does to flavour and texture. Get the impression a lot of people order on the rarer side out of machismo and belief it tastes meatier when it’s not necessarily the case.

[@3xarch]

nice idea but imagine the costing on that! would only work if you ordered them in rounds of like 5 or 6 i'm sure as you'd have to cook that many steaks to make the test

[@lehoff]

Love my steaks blue. But i also love steak tartare. I've never had a steak cooked more than rare. I can't abide overcooked meat. But that's of course personal. There's no right or wrong here just personal taste.

[@lehoff]

@southerndiscomfort171 yeah quality is so important. It also depends on the cut of the meat too. Sometimes you do need to cook it a little more.

[@archiecalkins4790]

Love Steak Tartare, but for fattier cuts I do prefer Mid-rare to Medium

[@SideQuest3]

I would only order a blue steak at a top tier place as I have seen people order blue steaks from regular places/pubs and they are never happy with their steak. My go to order is rare which usually comes out as medium rare

[@tristancleary]

While you are completely right - its all personal and nothing is wrong - a very highly marbled steak really benefits from being cooked to at least medium rare to actually render a bit of the fat.

[@lehoff]

@@tristancleary oh yeah that crispy fat is to die for. But I'd choose a cut that offers the ability for a rarer/blue cuisson just because I generally like the flavour and texture better. However you're right on a grill or wood fired BBQ getting that fat melting and keeping the steak nice and moist is also lovely. But even then I think if you do as the chef showed and keep it at a reasonable temperature for a while you can probably achieve that?

[@steveperry1344]

i'm just a home cook and I use a timer and a thermometer for Fahrenheit because we don't have centigrade in the states and am very consistent with results. thnx for the info.

[@sonic-factory]

Medium-rare always seems best to me. Most chefs think that is the pinnacle for most cuts, and will make effort to cook it well too.

[@arildsther2626]

I would eat any of those steaks from rare to medium-well happily, actually. They all looked tremendous.

[@artful1967]

Depends on my mood and the quality of the steak. I will go up to medium for a bang average steak or rare for a really good one.

[@brightymcbrightface]

I used this grill 30 second -> oven 2 minute cycle for 9 Elk chops (a lean bone-in ribeye) and the results were consistent. Given a thinner cut and less fat, the 48°C range resulted in medium, which for Elk is a near perfect cuisson. Some were resting on the plate at a slightly lower temp which is my usual result for lamb chops. I don't smother the steaks in fat, I use a vegan butter (!) called Miyoko's, with great results.

[@FiresideCatsmile]

nice video. don't know why he keeps rumbling about croissants though

[@sebtaylor69]

Amazing video! Although I confused as he said medium rare steak is 48°c but everything I have ever seen says 55-58?

[@JoannaHammond]

Temp probes are your best friend, you want to do it right, use a probe.

[@szde]

ET the Extra Terrestrial says what

[@abfowlie]

Aweome explanations, thank you. I was always mistified by the differetnt cooking times and resting times.

[@speeddemon2262]

I'm a Blue/Rare person.

[@smoath]

And you're getting by far the most nutrition from your meat. Apart from raw of course but that's a different story

[@MGnKntkY]

🤢

[@worldeater3242]

​@@smoath You're on crack. Raw? Are you like high?

[@NicoStormchild]

Superbe explanation with a proper dose of science and technique. You're a great teacher.

[@mandtgrant]

I notice that the temps given here are quite different from the usual recommendations. your rare would be bleu 118f, rare would be 122 to 125, med rare 130, med 140, med-well 150, well over 160. Maybe a North American thing?

[@itsAlzatron]

That's because UK uses celcius and US uses farenheit

[@ForceflowX]

Yeah, Fallow is a UK restaurant so temps are in Celsius. Your numbers would be Fahrenheit, as is SOP for the US.

[@yacineg27]

@@ForceflowX even still his Fahrenheit temps don't match the Celsius ones given in the video. The Fahrenheit ones are a bit higher when compared to the video

[@mandtgrant]

I'm Canadian, I understand Celsius. The temps given are substantially lower than what I find recommended online, and in cookbooks. For instance the famous high-end American steakhouse Ruth's Chris website shows: Rare: 120°-125° Medium Rare: 130°-135° Medium: 140°-145° Medium Well: 150°-155° Well Done: 160°-165° Their medium well is your medium rare. I have used these temps for years, 122f rare, 132 med-rare, 138 med, 150 med well. I don't do well done. These steaks match the descriptions regarding characteristics. I'm certainly not saying Fallow are wrong, I'm not an idiot, but I'm wondering if there is a difference in beef or something

[@cameronknowles6267]

There super low here, probably because they have to rest steaks for so long but still I would say this is a decent guide but you have to add 4c to all these temps

[@DrivingWithJake]

Great video showing people the colors and temp differences. My only issue with all of them is the "grill marks" I want that sear on the whole steak as it gives so much better flavors to a steak.

[@BulletQuantum]

Can you give me these numbers in fractions of George Washington's body temperature so that I can understand them?

[@keenahudson1853]

😂 You could google them like I usually do!

[@schreinertx6315]

Medium looks perfect 🤌🏻

[@PeterMoore-q5k]

Those steaks all look terrible. There's no crust at all. If i were served one of those at a 3 Michelin star restaurant I'd complain to Michelin about their rating.

[@Fuuuuuuuuuuuuuckshhjit]

Restaurants love you

[@Fuuuuuuuuuuuuuckshhjit]

Complain to Mitchelin? Do you honestly think that’s how things work? Absolutely delusional. Your preference isn’t about to sway mitchelin bud

[@Cloppa2000]

Love the info.. is there a video like this for sirloins and ribeyes? With the sometimes lump of fat within a ribeye, how do we deal with this? I like a medium rare steak but don't like it if the lump of fat in the middle of the ribeye is too squishy! Are they better cooked to medium and medium-well? Do you do the same thing and finish cooking in the oven for a thick ribeye say over 25mm thick? And are the temps the same for fillets, sirloins and ribeyes?

[@akairborne]

Looks delicious! The layout at the end was priceless and so informative! Love the descriptions and the explanation about the different levels. Wondering what the the term quison(?) means.

[@garywagstaff7142]

Ok, I honestly do not mean to sound rude or condescending…but it’s cuisson, and it just means “cooking.” Yep, it’s just that simple. With that, we can have cuisson bleu (rare), cuisson saignant, which means bleeding but isn’t (rare), cuisson à point, cook to perfection (medium), cuisson médium (medium well) and cuisson bien cuit (well done, also known as cuisson de la semelle, but only in the kitchen, not at the table because it means cooking the sole, as in a shoe. LOL)

[@akairborne]

@garywagstaff7142 Thank you! Not rude or condescending in the slightest!!! I couldn't figure out the spelling so my results sucked. Thanks for being my google!

[@jgraeff1]

Awesome explanation. Very interesting so you have medium rare as 48c-118f where as in the US we say 125-130f, which is your medium.

[@dmco123]

You know it´s good when you start taking notes.

[@thesaltysergeant4103]

Im a blue to Rare guy. Love it!!!

[@EatCarbs]

Now I really want a steak. Thanks for the video

[@flmngdj]

ace video - i learnt quite a lot of clarity around temp