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

[@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.

[@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

[@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]

👍👍👍

[@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🤓

[@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

[@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!

[@FourT6and22]

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

[@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.

[@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 😊

[@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

[@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).

[@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.

[@deanas]

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

[@jgg02]

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

[@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.

[@russh6414]

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

[@Being_Joe]

Epicurious, the channel that Frank built.

[@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.

[@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.

[@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

[@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.

[@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

[@another816]

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

[@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?😊

[@judyzwirblis8043]

Excellent presentation!

[@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.

[@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

[@nycny1090]

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

[@caraeuler2927]

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

[@Toby-Cooper]

That looked perfect! Thx😋

[@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?

[@_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.

[@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

[@KrisHTX]

Use ghee instead of vegetable oil

[@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?

[@2112Metal]

Frank, please upload more videos on Proto cooks

[@GrahamOrm]

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

[@treehuggingbuddhist]

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

[@BabyMakR]

And Salt.

[@bruceh9780]

@@BabyMakR sooooooo much salt

[@pibble3962]

Thank you!

[@yazars]

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

[@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.

[@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.

[@richardrekowski2488]

Well done Lee! I enjoyed your 10 tips!

[@_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 *

[@aaronboor2818]

OMG, im hungry now.

[@gideonpaulalcaide]

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

[@paulbrandtpxb]

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

[@raedaljlaoud9340]

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

[@LILJROD90]

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

[@BobbyDigMOB]

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

[@JohnA000]

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

[@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

[@kaila808]

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

[@thehitchhikingchef]

using thyme instead of rosemary is wild stuff

[@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.

[@drewc3350]

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

[@fahmi_simin]

@ProtoCookswithChefFrank Always the best ❤😂

[@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.

[@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

[@mickster1780]

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

[@TheQuancy]

can you do one of the affordable cheap steaks?

[@StoneAgePHD]

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

[@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?

[@crunkycrunker]

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

[@Gen_Troll]

That is not a slicing knive. Thats Santoku knive which is a three purpose knives. And yes those gruves in blade of the knive are for not any food sticking to it, but this is mainly for when you shop denser foods like vegetables (Potatios, Carrots...) these will stick do to the moisture and texture. Cooked steak will never really stick to it. I think this info might me a little missleading. But great seare on the steak. Way to go

[@spx2327]

That looks delicious Frank!

[@rakdance]

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

[@cantrait7311]

Totally agree taste the meat not the rub

[@neeharathalye777]

Great video

[@TheFartanSpartan]

Just so you are aware: If they touch the food with their bare hands on camera, you can be sure they're touching it the same way before it goes on your plate...

[@robertjason6885]

Excellent!

[@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?

[@denisehuckaby418]

Oh my goodness!!!! Yum!!!

[@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.

[@kingdomdynastysabreehenry4929]

Wow he is using simple techniques to cook food I thought required intense preperation

[@marcob5549]

Now I'm hungry

[@markdickenson2885]

All of the chefs say to salt like it is snowing with Kosher salt...but my steaks always ends up tasting like a salt lick when I do that

[@JohnDoe-xr5is]

I had a salad for dinner....guess what I'm craving now?

[@adog7787]

Processed salad?

[@jameswyatt9377]

140* is wild.

[@naomibryan1443]

would you use this same method to cook top sirloin?

[@Hoang-Kate]

How should you wash it?

[@AbangSyahri-g4s]

You are great :)

[@MrYou-n4f]

I hope to find out if it's really truly nice after I make this

[@kujmous]

So hungry now

[@Wububub]

The middle definitely doesn't remain unseasoned. Frank doesn't know what he's talking about. Osmosis pulls the salt inside the steak and pulls the moisture out, enhancing the flavor and ensuring a better maillard reaction on the surface due to excess moisture being removed

[@aaxxa]

if you want real stakes got to Guga

[@stevesavage6760]

What brand is that cast iron pan?

[@shivkatall291]

This is going to sound weird, but I wish there were sides included. I know you paid for the meat and it should be the star, but it's just not complete without a side or two. I'd like a classic side, then one that's less common

[@DangerSquiggles]

this video is a simple tutorial. there are other videos where frank and other chefs teach you other dishes, like freis, for example.

[@rumpledsteelskin1590]

Homemade french fries, or cabbage stir fry in the same pan that the steak was cooked in.

[@forteandblues]

Great steak chef!

[@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?

[@4biz]

beatiful

[@jordanc3696]

vegy oil in 2024?!?!

[@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.

[@bxtrc1341]

"Start with a medium heat." Later on in vid...."Lower it to a medium heat."

[@davidellis4084]

After going out to some respected chain steakhouses a couple of weeks ago while on vacation, I think that they used these techniques for seasoning the steaks. I hated them. They were far too salty! One steak was saltier than the fries. I would never salt a steak this much. Frank can disagree with me, bit if I am tasting salt, there is too much salt in the food (with a few exceptions like potato chips).

[@GunsNGames248]

Medium well is perfect thats raw

[@ElJefe360]

As a Chef you should know by now NOT to use plastic cutting boards

[@NikMartin-I-am]

145 sounds a bit hot for medium, 145 is pretty medium well. Medium is closer to 125-130

[@itsgoingtobeok-justbreathe4808]

He said 140, and the range for a medium steak is typically 135-145. I think Frank knows what he's doing

[@poturbg8698]

@@itsgoingtobeok-justbreathe4808Well, Frank is wrong. That steak in the video is medium-rare, which is 125-130.

[@Killem-Dafoe]

​@@poturbg8698 Medium rare is 130 to 140. Rare is 125. I know it's shocking that the professional chef knows more than the random KZbin commenter but here we are.

[@jc3drums916]

@@poturbg8698 And he acknowleedged that in the video.

[@poturbg8698]

@@Killem-Dafoe you pull the steak out of the pan at 125, and it warms up a bit while “resting” to 130-135. Not 140. Sorry he’s just wrong.