How to cook a steak PERFECTLY | EP05 FOOD BUSKER | John Quilter

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I'm a British chef, entrepreneur and make films about food on KZbin. I used to run restaurants and even had my own. On this channel you'll learn restaurant food from the best chefs from around the world. And Ill show you how to recreate it for yourself at home
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How to cook a steak PERFECTLY | EP05 FOOD BUSKER | John Quilter
• How to cook a steak PE...
John Quilter
/ foodbusker

[@ngv001]

RARE 4 LIFE!!!

[@StapleMaster5]

Oi!!! you got a license for that knoife m8??

[@angelhorta5649]

Ahhh the benefits of being an obsessive fan. Great job again chef!!🙏 Edit: What do you think about making some traditional Mexican dishes? Like posole or birria!!

[@peetsnort]

I matched your words perfectly. I never saw your comment. Wierd. I usually get rump from my Butchers that is 4 weeks old and it's cheap and tender and tasty. The other is almost twice the price

[@clashcrash2822]

usually I agree with a lot of the comments you make but I have to say this is one of the times I do not. First of all there is nothing wrong with rump if its been looked after well like any part of the cow. If its prepared and cooked well it can be just as good as some of the other pieces of meat. secondly rare is fine. well done is not that ill agree but growing up and seeing both my father who is a French chef as well as many others I wont agree that rare is wrong. if the steak has a good sear and is warmed through then its absolutely perfect and to say its not(granted its your opinion against mine) I think is a bit unfair. Don't get me wrong I respect you and everything you have put into tis show so please don't take this as hate I am purely just giving my opinion and id be happy to hear how you feel about what I have said.

[@ngv001]

I have to admit this is the first time I've *ever* heard someone say that rare is wrong...I personally love my steaks rare or even bleu

[@AtomicShrimp]

I'm not in any kind of position to challenge your obvious expertise, but... I dunno - I think a *properly cooked* rare steak is a wonderful thing. It's a far less-reliable thing to order than other levels - I've had rare steaks that were just cold and raw in the middle - and for that reason, were not very enjoyable, but I have also had rare steaks that were perfectly warm, and juicy, and delicious, and tender. When it's good, it's wonderful, when it's anything else, it's terrible.

[@SwissWarfare]

It‘s rare 😂

[@livinlicious]

That overcooked gradient kills me. Gray band thick, and raw inside. What a shame. Cook it sous vide, or reverse sear, with a thick cut at least 3cm. You want to have medium rare maximized. What you have is 50% well done, 50% raw. That doesnt make 100% medium rare. Try sticking your head into an oven, your feet into a freezer, and say "average temperature is perfect".

[@kzgc8y3n]

Is it just me mate, or every time you try these massive endeavors do you end up getting sick? Thought I noticed you stuffed up - Lol you poor bro working for us fans with such passion! Hey man, cool update too - I got a new gig starting in a few weeks so I will be able to hit that JOIN BUTTON - fuck yeah! Been waiting for the opportunity to support your channel financially for a while, and now I will have the chance. But seriously bro, inside round in Canada, it's kinda like rump I guess, it's stewing beef and it's great cooked low and slow, or after 24 hours with a marinade for Chinese stir fry sliced thinly before stir frying...Take about SKINT

[@livinlicious]

The 30min out of the fridge rule has been debunked for at least 20 years. Why do people keep repeating shit? Its wrong. Its debunked. Stop it.

[@Yentz4]

Just an FYI for US watchers, the steak he refers to as Sirloin is NOT the sirloin we would get here in the States. Sirloin is the steak he refers to as "Rump".(which Rump for us would be the Round) The steak he is talking about is a Strip Loin steak, also known as a New York Steak or NY Strip Steak.

[@dh1380]

You don't like rump? Mate we can't be friends. If I was gonna drop a cut it would be sirloin. Most overrated cut if such a thing exists. I do however agree that you shouldn't fuck with a good steak. No garlic, no herbs, no sauce. Butter is allowed.

[@anthonyhharper8512]

Fair bit of rubbish in this video, fillet steak cooked medium?!? What a waste. The ‘don’t touch it whilst cooking’ thing is questionable too. Also, why not use a thermometer, far more accurate that the stupid hand method.

[@bcwolters]

You know I love your ideas and video’s chef, same with this one. But I must disaggree, raw and rare are still valid options.

[@brianburke808]

fuck vegetable/sunflower oil. use avocado oil. super high smoke point. Or if you're a serious baller, sear the fat off the side off the steak first, and use that fat to cook it (or get some beef tallow)!

[@juniorcapellen3009]

That's a dry, overcooked and tasteless steak. The only good ways to cook steaks are reverse sear (oven with salt then pan) or sous-vide. I like your content a lot especially the ramen episode but with red meat you are really far from good.

[@jackcurtis3430]

Aslong as you buy meat from a butcher its good meat just dont buy the shit in a supermarket its not even meat

[@benbrunskill5618]

my dear chap. I can, and will enjoy my steak rare, thank you very much. There is a reason why the french invented steak tartare and that reason is that rare or raw steak can be stunningly delicious

[@bensmith7536]

A cast iron pan is a game changer. Aluminium non stick is totally non applicable.... forget steak with a pan thats best cooking eggs. A seasoned cast iron pan gets proper hot, and holds the heat.... your steak smokes like a chimney, creating the glorious char-grilled taste.... let it smoke.... turn it..... check temp with a thermo.... Cast iron. Do it.

[@jameshobbs]

Thanks for sharing, however the need to bring your steak to room temperature before cooking has been debunked

[@keithmasey664]

I like medium rare anything over that is not good to my taste. I always finish with unsalted butter. Filet mignon is overrated, very expensive and doesn't have the required amount of fat for it to be juicy.

[@brynllewellyn3510]

Using the pressing the palm method doesn’t work unless you’ve cooked hundreds of steak. Each cut will feel different, each breed will feel different and the amount of dry ageing will make it feel different too. For the home cook use the temperature probe.

[@foodbusker]

Appreciate the feedback, thank you✌️

[@marktimothy4526]

thats a huge greyband, thats not a perfectly cooked steak. i love your channel, love your videos, no disrespect but its not perfect.

[@firebladeflow]

It's ruined, exactly! Why he didn't re do that after realizing he messed up is beyond me.

[@peterk814]

That’s an uneven cook

[@mahomedhoosen1220]

Perfect steak every time? Sous vide

[@FLNative82]

@KoiFlow you sear it after sous vide

[@dezireEpromod]

if have no skills

[@Jacob-ry3lu]

It’s really overrated. I bought an Anova sous vide, used it for a few months and it just doesn’t make a better steak than than the method shown above. You can’t get as good a crust on it either, even if you thoroughly dry it off after. The texture is also different. It’s good, but to me it’s overly complicating something that doesn’t need fixing.

[@totalbellend6413]

@@Jacob-ry3lu That's why you sous vide it Rare if you want it medium rare, to allow the extra cooking for a real good crust.

[@Jacob-ry3lu]

Total Bellend I just find it unnecessary and takes about 5x as long as cooking it traditionally.

[@aceprobester7650]

Well done is the best way to eat steak.

[@karstenvonfjellheim5321]

Do you ever sous vide a steak?

[@joelt2922]

Haven’t clicked in a episode so fast. Cracking vid, I will definitely be purchasing a steak from you. That steak looked the shit JQ. 🥩

[@watchouch]

You absolutely say absolutely a lot

[@batteredwarrior]

Knocking it out of the park! I also approach steak simply...no time for sauces and all that nonsense. Loving this series, mate!

[@jasonyoung6420]

Rib-eye is my top two steaks: 1.) Bone in rib-eye and 2.) Boneless Rib-eye 3.) NY Strip/TOP sirloin (same cut, but different) 4.) Porterhouse/T-Bone (same cut, but different), 5.) Filet (fillet if you're British) 6.) skirt maybe? after that it falls to roasts, but basically it's 1.) RIB 2.) SHORT LOIN 3.)SIRLOIN for me, after that it's "what I'm in the mood for" rather than permanent preference with the remaining primal cuts. I do not agree with your "Rare" assessment, but to each their own; I am not a chef, but I know how I like my steak cooked, and admit I may be outside of the norm. Charcoal is my favorite cooking/finishing method for steak, followed by cast iron; failing that a heavy bottom stainless pan, failing that... I'll use the top of my wood stove if I have too; but I prefer something with mass or constant high output to cook a steak properly.

[@jackduk]

Wonder if you could cover a topic to do with beef me old Busker. Price! Went to a nearby pub/restaurant just outside of Scarborough the other week as I'd been meaning to try it for ages. I couldn't believe they were asking £27.99 for an 8oz Sirloin! WTAAAF. You can get an 8oz Sirloin from Aldi for under a fiver. Hell, they were doing 16oz rumps last week for a fiver. Are restaurants ripping us off, or worse, losing customers because of ridiculous pricing? I had the £9.95 curry special in the end, but won't go back there again because their pricing is just ridiculous.

[@chuckdavie]

Another great vid. Slightly leftfield question... you have a lot of knives on a magnetic holder. I have s magnetic holder...and an 18 month old child. How reliable at the fittings at keeping knives on a wall...?

[@TraveltheRedRoad]

Take the cap off the rump and smoke it- the Brazilians call it Pichana and it’s honestly amazing. You cut it WITH the grain an inch thick per steak, you’ll get 3 small steaks out of it. The rest of the Pope’seye (rump) will be nice as a stroganoff or stir fry

[@rdflo6739]

Yum-mmyy!!! Lovely stuff! I'm just getting super confused by all the names, UK vs French vs US meat cuts.. Personally I really like the Entrecote (I think the same as your ribeye). I'd love if you could do a bit on the less well known and possibly more difficult bits of bovine? I've been trying the brisket and Pichana (bit of the rump that wags the tail, hence lovely, but don't let them sneak in a chunk of rump when buying..), which were absolutely amazing, and are cuts that really deserve being more well known.

[@mnminnmn]

i bought a 1/2 cow from local farm, 28 day dry aged, 4 bucks a pound! i just got a camp chef wood pellet smoker grill. BEST steaks EVER. and easy and cheap. i might never eat out at a restaurant again.

[@freetrueandjust]

Yes yes yes...good beef needs nothing more than salt and a little oil unless your taste buds are cream crackered! Excellent job chef!

[@ChrisSidwellSmith]

Hey chef. Loved the video, got a like from me, lots of lovely comments as everyone discusses coming steak. What's with the focus? Quite a few shots are out of focus. It's ask a lovely video it's just annoying for those scenes. Am a supporter, loved you from the early days (I even remember evil twin Food Busker), and only want the best for your channel. "Peace out"

[@PuppetPaul]

Great video as always. For any of you wondering about other ways to cook steak. I'm doing it with my kids at home and they'd like watching my channel and tell me what to cook next. Food is always amazing.

[@theboazanema]

I like the rump..... And I like this video!

[@Monster1211]

International shipping available? I’d like to purchase some ribeyes and your ramen! Los Angeles CA

[@Aonexia]

Awesome steak prep mate! Ok, I cant wait for next week...

[@noelwright1165]

But but but...... I reckon the rump is super tastey!! I am aussie that has access to all these steaks at good prices all the time( beef in aus is priced well) i'v always been a porterhouse, sirloin, t bone man since it's cheap to eat such great cuts but recently went to my local butchers to get my standard steaks from above and decided to go the rump just for shits and Giggles and fuck me it was so flavorful and delicious it all I get now!! Yea it's a tad more chewy but it's far more beefy and if grilled well is just as good!! Anyway my 2 cents worth not knocking all the other steaks they are all awesome I reckon,but don't think rump is a write off that's for sure! Mate love your content its always great especially your raman series that was magic cooking! Keep up the great work and hello from Australia!!

[@CorbyQ]

Great video as always chef. Perfect steak means different thing to different people, to me that was perfect, to my wife it has to be the greatest of grey. That's why she gets the cheapest steaks I can find (on clearance)

[@1madaboutguitar]

So thrilled your are expanding your operation, you have put your heart and soul into your work. Much respect and best wishes!

[@thadgiannetti790]

6:34 the tone of authority here is causing adolescent flashbacks , .....oh right, this is a steak video

[@uzx151]

If you're gonna do it again, I certainly would find it interesting to see you weigh before/after. Even weigh the salt before/after. See what's actually is lost throughout the process.

[@pobbrett3244]

IT'S NOT ARTESIAN it's artisanal beef (by an artisan) there's a big difference as I said on the previous video artesian refers to a natural water source under pressure.

[@joeshonk9715]

This method is still too easy to mess up. If you want to a perfect steak EVERYTIME, cook it sous-vide and sear it when you're done.

[@peetsnort]

The best steak is steak. No fucking sauces. If you have shit steak then you should just make mince and put your sauce on that. I also have a micro charcoal griller. Check my video on kanthal wire handle. It's got kanthal wire holding the coals and it lasts forever

[@Srieire]

Great video. Two points I don’t agree with: never use processed vegetable oils, beef tallow or if you have to a higher smoke olive oil; nothing wrong in eating good beef rare (or raw). The product is good and speaks for itself. Beef is a health food and tastes great. Anything over medium and you are wasting your time and money. If you want some great beef at a good price, come to the west of Ireland.

[@thorhale]

your filet is only as thick as you cut it, just like the rest of your steaks.... you can cook a 6 oz filet to a perfect medium rare, and if your 8 ounce filet is more like a medium rare when its medium then you didn't fucking cook it to medium mate. it doesn't sound like you are selling porterhouse steaks which are basically just a tbone with a minimum specification for the amount of filet attached. I personally think you should cut out the porter house potion, and then fabricate the rest of the tbones into filet or strip loin

[@neilfrasersmith]

"Vegetable or Sunflower oil", no no no no no. Don't eat seed oils, please. Just Google 'dangers of seed oils'. Ghee, beef dripping, lard or even olive oil.

[@davidpearson243]

That’s what I had for Tea tonight A T Bone off the local butcher so wonderful to ask how thick do you want it then watch him cut it in front of you Why o Why does anybody get their steak from a supermarket it’s cheaper from him too

[@jono14_567]

'How to cook a steak PERFECTLY' - but didn't use sous vide?? You mad chef? :D

[@Fir3Dir3]

Just put in my preorders now. Thanks for all your work shag, can't wait to try it. Hope I can come down to London some day and meet you.

[@betteroffmed6572]

Great info but.... veg oils will kill you off as fast as cigarettes. Olive has a low smoke point so get some beef tallow. Ghee will work but butter and steak (believe it or not) don't go well together. Cheers! Love the show.

[@juyhfrty]

Constructive criticism Chef. Should go from well done outside to reddish pink in the middle without discernible layers. The middle of that is blue, ok if thats what you want but your steak isn’t medium rare. Its a steak of 2 halves, well done and blue. Prob not up to room temp, thats the most common mistake people make. I start as you do, searing hot pan for 1 min then when turning to the second side to sear, immediately take the pan off the heat for that second min and turn the heat down, sear the second side off the heat, it still sears the steak. Turn steak to first side, Return pan to reduced heat and heat through to med rare or how you like it, turning once or twice. Keep the love Maestro, we all make mistakes

[@tomh1106]

Agreed on the Rump, the crap cut that you get at bing meal pubs like harvester. Personally I’m rib eye or sirloin

[@virginiejorion4906]

I don't agree with your statement that we shouldn't eat our steak rare. I always eat my steak rare and I can assure you that I easily can tell the quality of the meat thanks to that. I also have a preference for Filet Pur. If I could, I would simply eat my steak raw. I think people should not be obliged to follow rules when it comes to eating food; just eat it the way you like it.

[@arturasnx7575]

heavy and hot pan or better an induction hob cranked up and whatever pan you like/have ;) ..I am lazy - do not like heavy..

[@kameronbellamy4866]

CHEF you've got to start shipping to the USA my man....

[@Hunnie_B]

Ha, ha, ha.....your beef baby, gotta love it ! YES, excellent tip here Chef, I have often heard that you have to take your meat out of the fridge at least 20 to 30 min prior to cooking.......I do this now, but wish I would of known this early on.......merci :)

[@Hunnie_B]

@@foodbusker :)

[@Goodwithwood69]

When a rump is good ...... It's bloody good!

[@matthewjamestaylor]

Amazing!!! Great stuff. Cheers.

[@engorgioarmani3381]

I think the grey band is still too big! You need sous vide mate! Opposite to what you said, the steak should be cold before hitting the pan, so that the heat can’t easily travel to the center, so that the grey band can be smaller. And then sous vide it or roast it with a low temperature.

[@5porteno]

You sir are a Steak master, even if this is coming from an Argentinian who loves meat. Well done. Excellent video

[@DrequAngelic]

You man, are flipppin' insane crazy. You make me think about getting into cooking business. Thanks John!

[@jg0909]

An old tip when cooking on cast iron, is if it's sticking, it's not ready. It will release when the crust is formed.

[@CyberDocUSA]

Critical annihilation of the steak requires a proper relationship with your searingly hot cast iron pan... or something like that. And Step 7: Don't Play With Your Meat. 👨‍🍳👍 Crack on, chef!

[@BassssicBasssssssss]

No basting with thyme, garlic, rosemary, and butter?

[@wyattjosh283]

I'm not sure why you have something against cooking steaks rare, i understand that if they have a lot of marbling then you want some of the fats to render but if there isnt a huge amount of marbling it is the most flavorful way of cooking a steak without eating it raw.

[@Jackiegoal]

Great video again! Might I suggest cooking your thicker steaks with the reverse searing method so you never have to recommend cooking it to medium again? Just put it in the oven up to an internal temperature of 45 °C and finish it in the skillet until it's about 5 degrees from your perfect doneness (which should be about 56-58°C, so take it off at 52).

[@rbarrowclough]

For me rare is the only way to go. Especially with fillet. Or you could mince it add cappers gherkins and shallots and not bother cooking it at all. Black and blue all day long. That t bone looked lovely though. Love your work. Xxx...

[@rbarrowclough]

Thank you for replying. I love your content. I think rareness is affected by the size of the cut, cooking technique used and resting too. One of the best is a big roasted rib joint bone in so that you get every shade from very rare to well done on the outer crust but that’s roasting. Please don’t go down the boil in the bag route. I’d love to see you play with open fire and different woods and techniques. Can you make some tartare with the fillet? I bet it would be amazing. Your are no busker, part of the symphony.

[@alwaysthesun4034]

John, you are Mozart of cooking! When watching your videos it give such positive lift

[@Rucuz]

The polyunsaturated veg table oil is a big fail. Use the Tallow or clairified butter.

[@mormonguy89]

Dang, I wish I lived in the UK so I could order some.

[@ruudvisser4293]

You should add the link to your website in the description!

[@thorhale]

if you haven't got a good pan, use a grill with plenty of coal. WTF dude

[@davidjl15769]

The best steak vid by far..you can't go wrong following the busker...work of art for sure..step 7 don't play with your meat just cook it.😁

[@ChileMiPais]

I cooked my meat the same way only difference is I use the 22 in Weber kettle with Center taken out I have a nice cast iron pan that fits right in the middle all the smoke goes up and out leave me with a very tasty steak

[@wycombewanderer6649]

Fillet steak is offal just as everything that comes from the body cavity.

[@neilfrasersmith]

All the smoke is being caused by using oil that has a low 'smoke point', gives you a clue doesn't it.

[@Sk3lnonch]

nice beechwood miyabi there. I have one myself. An amazing knife.

[@davidjl15769]

Listen to the master people..oooh that sizzle....

[@borischan5252]

"Don't eat Rump" = dissing Picanha .............

[@leonardcavaretta905]

I love the rump steaks. Send it to me and I will devour it! I prefer it to the T bone and fillet.

[@BrettWilliamson]

I think the good old Ribeye on the bone is the steak to cook, especially over coals. That ribeye cap is the ants pants.

[@alexandrabianchini6150]

You got close to Brazilian BBQ, coarse salt, fire and cut against the fiber direction

[@ajandnik1]

I looked at your playlist all videos I've watch all include steak no beef not for me

Whats the difference between the rump and the sirloin?

[@vampiregirl32]

You just made me hungry for steak maybe I will go to the restaurant and order a steak mashed potatoes green beans grill asparagus and ice cold beer and I like that video and I can't wait to see more but I'm still mad at you for making me hungry LOL 😝😈😜😉😜

[@Knightfall23]

same

[@domlloyd9224]

Sounds laaaavely

[@vampiregirl32]

@@domlloyd9224 what do you mean by that 🙂☺️

[@vampiregirl32]

@@Knightfall23 can you pay for the lol

[@Knightfall23]

Demon girl I’ll pay for anything you want love

[@Mat-eq8mk]

Fillet is the one cut I'd never cook beyond rare. It doesn't have the fat content for it. No wonder you don't rate it!

[@derKischda]

How you cook it also depends on the thickness of the steak. For thin steaks a pan is enough but for thicker steaks I like the reverse sear it. I also thought your beef wasn't perfectly cooked. It looked rare to me on thr inside. And let it rest after searing in the pan.

[@latchdeadbolt]

That beef was not rare by a large margin. It was perfect.

[@watchouch]

It looks good tbh. But he could have done better by leaving the steak rest for longer. That way he should be able to clear the obvious line separating the rare part to the medium part of the steak

[@ThePdxster]

I'm also a big fan of the reverse sear. There is actually another benefit besides a more even cooking throughout the steak. And that's the additional tenderizing via enzymatic breakdown of the muscle fibers over a certain temperature range. Same thing happens with sous vide though it's not much fun standing around a pot of hot water with a beer in hand as it is with a charcoal grill.

[@TheAssis1993]

Had to wait 9 minutes for you to say the word gnarly. Every single video

[@gmcd1987]

Food Busker having a steakgasm on youtube :-D

[@SFledz]

I'm buying a t-bone tomorrow...

[@tbildz]

I started using duck fat as my oil when searing. It's awesome.

[@StanOwden]

0:20 where did the salt from the right hand side gone? Was it too much salt on both sides? What happened?

[@modelcitizen1977]

One look at the gradient should be enough to tell you this is nowhere close to perfectly cooked.

[@jamesw7624]

If you get a good quality rump and cook it right I think it's beautiful