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Cooking Prime Steak the Right Way

I was researching the fine art of cooking Prime Steaks and I came across a great video series from a butcher who knows his meats.

I added the last 3 videos in the series because the first few are about how to select the right type of steak and what not.

Please tell me what you think about his technique and if I should also cook in a similar fashion.
http://www.youtube.com/watch?feature=...

http://www.youtube.com/watch?v=WZwvan...

http://www.youtube.com/watch?v=5FQkVU...

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  1. I agree with some of the things he said, most notably that the steak continues to cook after you've removed it (though, this varies by thickness) and oiling the steak, but other than those I found myself cringing.

    Cutting it up (the hatch marks) is just so wrong. Doing that is just going to result in a greater loss of juice/flavor/moistness.

    He (severely) under-seasoned the steak and the timing of the seasoning was (possibly) off. Salt the steak like mad the day before you'll cook it for best results.

    The temperature of the pan was too low. The sound when the steak hit the pan was off (rather muted - You want to hear a good sizzle) and he didn't develop any crust.

    His method of applying the sauce is debatable. I prefer to either have it on the side or apply it with the butter in the finishing process, just so the sugars in the sauce browns without burning it.

    1. Well he immediately lost credibility with me by cooking it in a pan on the stove. What a waste.

      8 Replies
      1. re: rasputina

        Pan searing is a perfectly good way of doing steak.

        1. re: joonjoon

          Here, here!
          I bought prime sirloin at Costco and seared it off in a pan and then made a pan sauce and it was terrific.

          1. re: joonjoon

            Yes, but that guy is definitely NOT pan searing. Pan searing implies a hot, uncrowded pan to create instant browning. What that guy is doing is more akin to steaming.

            1. re: biondanonima

              Right, but that's not what rasputina was saying.

            2. re: joonjoon

              In your opinion, and you are welcome to yours. Just as I am. If you notice my post said he lost credibility with ME. I find pan cooking to be inferior to searing at 800+ degrees over wood. Which is how I cook steak at home.

              1. re: rasputina

                Well we are all here on Chowhound to exchange ideas and opinions, and in my opinion it's silly to look down on a method of cooking that's used at many of the best restaurants in the world just because it's not your home wood grill. In addition you stated your comment in a pretty authoritative voice, as if no good steak can come out of a pan.

                You're telling me Thomas Keller loses credibility with you because he pan sears steaks in his restaurant, and that that's an idea worth holding onto? That's a pretty insane idea you're selling.

                1. re: joonjoon

                  As if you need help here joonjoon ;o) ............................ down below JoanN refers to the Lobel site. Lobel is one of the premiere meat purveyors in the US and their site gives instructions for grilling, PAN SEARING, and PAN ROASTING steaks.

                  http://lobels.com/recipe/perfectsteak...

                  I don't think it's the technique that's getting booed here so much as the actual method used.

                  1. re: joonjoon

                    I don't care if you think I'm silly. I also don't care how Thomas Keller cooks his steaks.

            3. OUCH ! ! ! ! !

              Furrows? Meat Tenderizers? Barbecue sauce? Cold pan! Crowding the steaks! Poking with the fork!

              I do not find any of his thoughts particularly any good. and the video series should be titled...

              *How NOT To Cook A $30 Prime Steak*

              5 Replies
              1. re: fourunder

                Agreed, f'under. Could he break any more rules on basic steak cooking? Ignore those videos, funkadelik. He did mention he's been a supermarket meat cutter for 'many years'. Save the BBQ sauces for cheaper steaks. Anyone, remember anyone, can post on youtube and boast about their food knowledge. Really hot (heavy) pan, simple application of s&p, let it rest. Oh, skip turning w/ a table fork. Pros use tongs.

                1. re: chefdaddyo

                  I love BBQ sauce, but on steak? And prime steak at that? sacrilege

                  1. re: rasputina

                    Just looking at the steaks makes me suspect of his knowledge....both steaks do not have any marbling to suggest they are prime. Also, he could not have picked two worse looking steaks for the demonstration......

                    Looking at another of his videos, both steaks only cost $15 and change @ $5.99/lb.

                    Talk about embellishment

                    : 0)

                    http://www.youtube.com/watch?v=mTDWtC... !

                    1. re: fourunder

                      Totally agree- no marbling- the seasonings he use suck, and BBQ sauce? Seriously?

                      Not sure if you were paying attention to the pan, but it's a crappy aluminum pan. Way too thin.

                      And putting the steaks in a cold pan?

                      Real knowledgeable.

                      1. re: jameshig

                        Contrary to popular belief, thin pans can get you AMAZING sears on steak.

              2. Thanks for the input guys. What about the meat tenderizer, does that help tenderize and bring out all the flavors of the meat?

                4 Replies
                1. re: funkadelik

                  A prime steak will not need and should not ever have meat tenderizer applied.

                  1. re: Living4fun

                    Even a choice steak doesn't need tenderizer if you choose your cut wisely and cook it properly (i.e., NOT THE WAY IT WAS DONE IN THAT VIDEO!). My husband just shed a tear for the poor cow who died to let that moron make that ridiculous video.

                  2. re: funkadelik

                    Tenderizers dissolve meat. From the outside. They don't make the meat tender.

                  3. WHAT IS THAT GUY DOING TO THAT POOR STEAK????? THE HORROR!!!!

                    First of all, there's no way those are prime steaks, thank god because the only place that the steaks he made belongs is in the garbage.

                    Let's take a perfectly good piece of meat, butcher the crap out of it, then overcook and drown in BBQ sauce. Ugh, I'm feeling sick. This is a textbook "how to do everything wrong" video.