5-Minute Vs. 50-Minute Vs. 5-Hour Steak • Tasty

hi my name is Alvin I'm a tasty producer and I love steak steak is by far my most favorite thing to eat and cook in the entire world it's indulgent it's beautiful its juicy and when it's done right it is impressively delicious and I just want to share my love of steak with you guys I'll be cooking you guys three steak dishes for you to make at home whether you have five minutes 50 minutes or even five hours to make something special so let's get cooking whether you're super busy or really lazy you got five minutes to cook for this scenario will be cooking hanger steak so hanger steak is a really nice cut of steak it's super super tender has nice marbling cooks really quickly if you want you could also swap this up for a skirt steak first things first you always have to prep put your pan on start heating it right away make sure you use a vegetable oil measure out your soy sauce and your honey in the same bowl this will eventually be the finishing glaze for the steak season your steak liberally with salt we're gonna do pepper later using both sides grab your cutting board and your knife take the plate value of eating off of and throw some greens on it I like arugula here's whatever dreams you want this pan is you know super hot but I'm not a rapper all right time to cook gonna lay in this beautiful steak oh cool this steak is gonna cook for about 1 and 1/2 minutes per side I'm gonna be cooking the steak to medium-rare all right let's give it another chick look at that crust there's any gray area on a steak that's just untapped potential right there I think it's time to flip oh man the finish we're gonna add in the soy honey glaze that we made just gonna reduce and get all nice and beautiful look at that this is where it gets sexy shake that around a bit the glazes and bubbles like that mean go that's nice I think is pretty much done so we're gonna take it out to rests arrest it for about one to one and a half minutes it's like the toughest minute of this entire process I promise but it'll all be worth it see where we're at look at nice just look at that piece for me polish look it's nice and pink all right time to play so you might have some extra sauce and this pan from that glaze we're not gonna let that go to waste read it in a nice little pool for the steak to sit on then we're going to get it all under the knife go over here you also want to make sure you fend out a bit to some pepper all these steak juices a little bit of salad dressing and there you have it this is a five-minute soy yo honey hanger steak with some arugula on the side maybe you have a bit longer to cook like 50 minutes to an hour so for the second time scenario we will be cooking a bone-in ribeye probably one of the most popular cuts of steak look for really really nice marbling which is fat that's in between the muscle ribeye is comprised of the eye area as well as the cap area that's the best part of the ribeye we're gonna be doing what's called a reverse sear first cooking in an oven at a very low temperature and then you sear it in the pan first thing always got to season your steak so a nice amount salt that'll be pretty general isn't it because kind of want to have enough seasoning for everything we're gonna put it on a baking sheet with a rack because the rack will allow air to circulate underneath this goes in the oven for about 40 minutes until internal temperature will read 125 degrees don't click the rest of it I love garlic bread I love steak why not have them together you got some time make a meal might as well do it first thing we're gonna do we're gonna let our butter hang over here to get really soft mince some garlic we're gonna actually do this trick coarse salt press crush use the salt is like an abrasive so it gets even finer and more like a pace all right I'm gonna chop up some parsley for some green gonna grate some cheese it's worth having two cheeses because in your garlic bread it's gonna taste a lot better and we're gonna cut our bread in half let's make this thing the same bowl or shredded the cheese in throw in the butter put in all this nice parsley garlic I'm just gonna give it a really nice mix nice and generous you ever get garlic bread with too much bread not enough garlic well I'm here to tell you that you can do what you want we're gonna wrap these in foil here's a way for the steak to be done and we'll keep cooking all right it's to temperature around a 120 or so so we're gonna pull it garlic bread goes in crank the temperature up to like 350 degrees so I want to give the pan heated with a little bit of oil this is the steak after it's been cooked in the oven doesn't look too great right the surface is kind of gray but the inside I promise you is pink all the way through only thing it's missing is a nice beautiful crust jacket I'm gonna stop talking so we can cook the steak coz this pan is really hot whoa do that we're going to do flip look at that so we got to go in with everything the butter the rosemary the garlic this honestly smells ridiculous right up in here so we're gonna do is are gonna move this to the top so doesn't overcook this is the best part you take all these little good bits put it on top of the steak and you base look at that what this does that infuses the surface of the steak with all these great flavors that's just that's just so awesome all right so we don't want to overcook it so we're going to take this and I render the fat on the side we want to get as much out of it as we can all right let's stop cooking it and let's take it out don't forget about the stuff in the pan as the steak rests I like to actually fry this garlic everything is just gonna come together pretty awesome first you got a slice along the curvature of this bone as close to the bone as possible so we don't lose any of that delicious meat all right so go look this oh man look at this y'all missed now go in with all the pieces transfer that fan it out for presentation follow the way the bone is going around it smells amazing that looks amazing garnish a little bit of rosemary this is amazing garlic butter that's still left in here we're gonna take a little bit in our garlic bread let's cut this up there you have it 50 minute reverse seer bone-in ribeye with garlic butter and cheesy garlic bread I'm gonna need a few moments if you have five hours and really want to make something special this is in my personal opinion the best cut of steak it is called the ribeye cap it's like a filet mignon and ribeye I had like a baby it's super super tender but actually has a lot of fat and a lot of flavor if you have a lot of time and you want to make something really special this is the perfect steak for that I'm gonna season this with some salt and pepper both sides this is like usually a pretty thick steak it's got like three C's in it so you got a season a lot make sure you don't miss any other sides we're gonna be cooking the steak sous vide and subi is basically a term that describes cooking food at a very low temperature in a circulating water bath because the temperature is so low it's gonna take a long time this is a machine that will essentially circulate the water as well as maintain temperature at whatever you want it to be I'm gonna set this machine to 126 Fahrenheit and it's gonna cook for four hours because we have a lot of time to give this take a lot of love and attention we're gonna go make some other stuff to go with it we're gonna make a red wine sauce to go with the steak you don't need the most expensive wine ever just make sure that it is a wine that you like to drink first thing you got to do how to pour yourself a glass of wine this will be your cooking companion Cheers - steak one and a half cups of wine save the rest for yourself and you're also gonna do equal parts beef stock so another one and a half cups nice wide saucepan over medium medium-high heat until it starts to bubble and it's going to reduce by half while we wait for the wine sauce to cook we're just gonna drink some more wine this is how I like to enjoy my weekends a couple tablespoons of flour and I throw them some softened butter mash it together and kind of get it evenly incorporated until it becomes a paste get your whisk ready and because your sauce is almost there - take a big spoonful of this and you're gonna want to whisk like immediately so we're gonna go in we're just gonna get in there you want to make sure there are no lumps because it ain't that kind of sauce it's getting really nice and bright and thick in color now I think it's time to see you so we're gonna first add a couple tablespoons of brown shake this down to no lumps again kind of want to season salt you want to season it tastes really important to keep tasting as you're going this is pretty much there I take this off the heat final thing that we're gonna do is add more butter because more butter is more better and the butter also helps pull the sauce down and if you're on a diet probably should stop watching this video like three minutes ago silky smooth red wine sauce I'm gonna set this aside and we're gonna work on some potatoes while the steak cooks we're gonna make some creamy mashed potatoes add about a pound of really nice golden potatoes first we're just gonna cook them until they're super tender 10-15 minutes so you guys when you're soft bye-bye so the potatoes are ready and a scoop oh gosh I'm gonna scoop them out into a bowl to mash so you just really gotta get in there keep going ham until we know that there's no lumps left mashing these potatoes in itself is already a great workout so now this may seem like a lot of butter and the reason for that is because it is if you're making this for a special someone just do not tell them how much butter you put in it and do not let them see this video my favorite part yeah make it rain buttery and look just like magic the butter is seemingly disappearing into the potatoes gotta go pretty ham I'm also gonna add some milk to give it really creamy just gonna season to taste we're gonna pass it through a sieve to make sure this is ultra creamy get all this - here pass this through pretty much all of it has come out look at that look how silky that is so these are done and the steaks pretty much ready this steak has now been in the water for about four hours internal temperature is around 125 126 so we're just gonna take this on some paper towels it doesn't look very appetizing right it's kind of brown it's kind of gray this is not how it's gonna look in the final form so we're just gonna Pat this dry moisture is your enemies dry the surface as much as possible to get that really hard sear then a heat of oil this pan is smoking it's ready for the meat all right go ahead and do my favorite part which is sear the steak yeah this is already cooked all the way through so the only thing that we're trying to do now is get a really nice super golden-brown crust this will need us here for only like 20 seconds per side and that's gonna be it for the steak oh go alright flip look at that crust how to make sure we get the size as well so we're gonna take this guy out let him rest now we've got a lot of nice beef fat you're gonna throw in some asparagus a little bougie vegetable I toss that in the beef fat can't let all that flavor go to waste some salt some pepper I'm gonna take that out hang out over here and we're getting close so we have our wonderful potatoes our red wine sauce make sure you have like everything ready because I'm gonna cut the steak so there's actually a string use clean kitchen scissors to cut the string off take your knowledge all right that's the string it's cut this steak do that it's the best day ever last piece oh my God look at this estate and I think it's time to plate you need to you can rewarm the potatoes or the sauce in the microwave or in the pan if you're spending five hours on a steak you might as well go all out and every one of these sides really does help take that steak to the next level the red wine sauce just brings that nice acidity and sweetness got the creaminess from the mashed potatoes a nice snap and crunch from the asparagus horse the star of the show the steak all that rich beefiness and juiciness just really goes together with everything that's on the plate yes there it is this is our five hour prime ribeye cap with creamy mashed potatoes grilled asparagus and a red wine sauce see you guys later whether you have five minutes 50 minutes or even five hours to cook steak is something I think that you can enjoy at home no matter what so hopefully the three dishes that we made today show you that no matter how busy or chill your day might be there is always time to cook and until next time peace [Music] you [Music]

Channel: Tasty

Views: 18,966,351

Rating: 4.8949137 out of 5

Keywords: 5 minute steak, 5 minute vs 5 hour steak, 5-minute steak, K_fe, alvin zhou, buzzfeed tasty, cheap steak, cooking challenge, cooking steak, dinner recipes, expensive steak, gordon ramsay steak, gourmet steak recipe, hanger steak, homemade steak, how to cook steak, how to make, how to sear steak, ribeye, ribeye cap recipe, ribeye recipe, skirt steak, sous vide, sous vide steak, steak, steak cooking, steak recipe, steak recipes, tasty, tasty steak recipe

Id: hQT7PN4Tzsg

Length: 13min 46sec (826 seconds)

Published: Sun Mar 17 2019

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