Carla Makes Butter-Basted Steak | From the Test Kitchen | Bon Appétit

they could fennel steak from say Quickbook um guys I wrote a book and it has a steak recipe in it [Music] no really that's exactly what happened I wrote a book and it has the steak recipe in it and see great video roll the bumper finito this is a giant steak I'm gonna cook it in a way that I've maybe demonstrated before it is called a frequent turning method it's just a salt and pepper seasoned steak this is one of those recipes that you make when you have a great steak something like this which is about two inches thick beautiful marbled ribeye this is kind of a special occasion so if you get to it and you think of it ahead of time salt pepper your steak like crazy we did that I'm just gonna do it again because something this thick you really need like a good amount of seasoning on the surface because think about the meat that's not just on the surface but going all the way down you need to be seasoning for the whole steak so this has a really nice amount of marbling but then there are these other little pockets of fat so one of the things I sometimes do when I get something like this is I will actually just score the fat I'm just dragging the knife through the surface of the fat itself not down to the meat and sometimes I'll even like take the knife and just poke there's a little fat cap right a little pocket of fat in the eye there that's what you have to do to the steak and if you think of it season it put it in the fridge overnight put in the fridge for a couple hours and it will help it absorb the seasoning let's cook it sake all right so I have here a trusty cast-iron pan I'm just gonna put enough oil in the bottom of the pan to coat one of the things that I like to do when I have a nice fatty stick like this is I'll actually start it on the fat cap essentially I'm getting the fat rendering from that edge and the fact that renders will then become the fact that the stink is cooking in the deckle which is like that strip of meat that kind of runs around the eye is incredibly flavorful has terrific marbling a perfect amount of - so I really want to get some action on the devil - and you can see I hope already that there's just more fat in the pan and it's starting to take a little color you can see where I squirt it if you want to make a steak if you're craving a steak so talk to the butcher and the recipe says ribeye but what do you think all right so I have nice color they're starting to render and I am noticing some smoke by putting the steak down on the meaty side it's going to lower the temperature of the pan I can also like that would be another way to go about it the philosophy behind frequent turning for big tops like this is that instead of hitting it really hard on one side and then really hard on the other when you turn it back and forth a number of times you give it a chance to cook evenly and you won't get that big thick kind of gray band on either side with medium-rare in the middle this way you get more of like a strip of well done where it's seared and then more even heat throughout the middle imagine you were sunbathing and you were like in order to get the most amazing epic tab I need four hours of sunbathing if you're in the Sun for two hours and then you go and you have lunch and then you come back you're going to still get tan I'm getting like a nice amount of fat in the bottom of this pan that is really important to me because as the state cooks the edges start to curl back a little bit so part of what happens as it naturally sort of shrinks up because the proteins are contracting is that there's a part of the surface that now isn't touching the pan anymore because it curls back the fat it's kind of there and having like a nice little pool of fat in the bottom of the pan is there to bridge the gap between the cooking surface and the protein itself this side looks nice but this they like their little gray spots there that's not as Brown and now when I turn it I'm being a little careful there's a lot of fat in the pan if I just threw this guy over on those second side get the oil splash all right just just out of curiosity I'm kind of feeling that it's very bouncy and springy I think it's still very rare but we don't really need to guess we just use the digital thermometer and I don't want to go here because the outside edge is going to always be hotter than the middle I want to make sure that when I get the thermometer in there I'm getting like all the way to dead center so just to visualize where I'm going and also make sure you're not in a fat pocket yeah this is you would think it would be higher 65 degrees it was like a warm spring breeze remember that the curve on internal temperatures it's always disliked very kind of gradual climb gradual climb gradual climb and then there's a temperature that you hit that things start going very quickly so it's not going to increase in degrees at the same rate the whole time the hotter the state gets the faster it will rise so just be mindful of that just because it took maybe five or six minutes to get to 70 doesn't mean it's gonna take the same amount of time to get twice as hot that make sense Holy Mother all right let's take it down from there oh my god hold on that's better okay I was close to the bone and it was Kido went to 125 so I'm going to take this guy out it was right around 110 112 and I'm using a paper towel to wipe out some of that salt pepper just cuz I don't want it to burn we're gonna do the butter basting part butter is involved in butter basting this garlic and the rosemary and most of this is gonna stay in the pan and that's just going to be like a little bath bomb all over the stake so it goes back into the pan I'm just tilting a pan up so that I make this little butter pull and I'm picking that butter up which now is infused with the flavor of garlic and rosemary and I'm spooning it over and that's it it's just enough to finish cooking it that last few degrees this steak is very thick it's very hot inside it needs to rest the beach all day it is exhausted the resting is a chance for it to finish cooking through there's some carryover but it's also a chance for the proteins to relax again which will let the juices flow again which will mean it's juicy in the center i overcook the steak I hate myself I don't want to go back in time but I've overcooked a couple steaks my life end and then we can make our salad I have two bulbs of fennel I love fennel it is licorice II it is crunchy it has the kind of water content that like celery or cucumbers has I'm going to use all of it in this salad okay so then cutting it open usually with fennel the very it's kind of like cabbage like that most outer layer is usually a little bit tough tough and fibrous it is okay to just take that off and then inside you can see it's got like multiple layers that get finer and finer to the center and it's all edible in fact I think we've given every one on each other the impression all this time that the core is no good trying to tell you right now guys there's nothing wrong with the cork it had a totally different density crunchy ferm delicious and so what I'm gonna get when I do this is I get kind of like a bigger half moon from the outer layer and little tender crunchy Biddle's from the middle crunch boodles from the middle that last clove of garlic we started with four three went into the pan I'm just gonna finely grate that because no one wants to bite into a piece of raw garlic okay so this is white wine VIN it is in the original version of the recipe this is a couple of anchovy fillets some people hate the stuff you could use a few dashes of fish sauce if you didn't have any anchovies around you could omit it I wouldn't but you could maybe you could add a little grated parm instead which would have like a little bit of that saltiness and a little bit of the something something that isn't just like dairy parm has like a salty funkiness to it that would that would be really really nice with the fennel um I like the Chobe so it's got cheese I know that the Aleppo is for the top of the steak but if I were at home and I were making this I might sometimes put a little lipo right and the guy so I'm doing that and it's not really gonna be fully emulsified and that's okay and this is extra virgin olive oil I'm just gonna whisk it in definitely want it to be a little bit salty and a little bit acidic you're gonna have a lot of fattiness and richness from the steak so you want that to be R a little bit punchy actually do we add more vinegar deserve more vinegar maybe it's just my palate today but I feel like it could take more vinegar so this raises an important point you have to taste your food don't as much as you want to trust me you can't trust me and you can't trust anybody else when you're cooking a recipe it needs to please you pretty much any author any recipe developer is going to tell you that you have to taste your food as you go and you have to get it to a place where you like the way it tastes now we've got a little bit of the life back here I'm getting the acidity of like the woo and that's why I want it so make sure this steak is okay before I add the fennel to the dressing steak has rested very juicy looking really good the little bit of drippings I'm gonna add some salad so don't throw this out so I'm gonna do the carving in a couple steps so just starting from the top okay so then you can see there's like the I there's the I there's that deckle a little edgy deckle there and then we have the triangle below canal the tribe' below the train go below the bone and then the only heart think about the rest of this slicing the steak is finding the grain and cutting against it which means but there's proteins that are running kind of in these strips and you need to find which way that they're going and take a look so sure they like make some meanders they're not perfectly straight but the grain is going this way I don't want to cut this way because then I'll end up with like long ropey fibers or protein you want to cut across you're cutting those strands into smaller pieces that makes it really palatable there will be two but not chewy if you know what I mean so I'm gonna just have my knife there start cutting it across oh it's lovely and then when I get here usually just because there's that little ring of fat there I might actually cut that out but it does end up on the cutting board so what happens in the kitchen is usually by this point there's like four different people who are totally happy to risk like bodily injury to like get onto the stake so this is the deka also has a green to it and I'm cutting those up into just the perfect little scooby snax okay have our dressing Mixy Mixy yeah before I do that a little flaky salt and as soon as you cut the steak it's gonna start to oxidize and cool down this is Aleppo pepper which I like for just a little bit of heat you could do a little crushed red pepper flakes a little black pepper unless you don't like it which case don't use it fennel I'm gonna use the world's today even salt the dressing oh my god now that I think of it I might not have no wonder tastes a little flat world's greatest salad tossers the human hand I don't know if I really want to cover that steak up I'm feeling very proud so maybe we'll just serve salad on the side butter basted ribeye with a crunchy fennel salad I think is what I called it just whatever you do if you are the human that cooked the steak and did it properly then you are the Cuban who gets the deckle and the bone so just let everybody know as you sit down at the table so I'm gonna take this guy and then I'm gonna go over here to deckle mountain take one of those guys and a little bit of salad which I want to get some and some and I'm getting a bite of salad with my better steak mm-hmm pretty big bite crunchy fatty rich fresh salty sassy savory together they really work out who wrote this cookbook what is this from a cookbook oh my god whoever if this cooked like this just really understands the classics of the crunchy and the fatty and the juicy Edna fresh and the fronds I love fennel it's not lettuce it stands up and fights back oh I'm just trying to imagine anyone watching this not making a gross joke because of all the times I said bone yeah so I know that you're out there and I think that you're being kind of gross

Channel: Bon Appétit

Views: 2,597,453

Rating: 4.8519068 out of 5

Keywords: carla bon appetit, butter basted steak, butter steak, steak bon appetit, butter basted steak bon appetit, steak recipe, how to make steak, how to cook steak, how to make butter basted steak, make steak, making steak, make butter basted steak, making butter basted steak, cook butter basted steak, cook steak, cooking steak, best steak, easy steak, ott dinner, ott lunch, ott meat, food, bon appetit

Id: PH-GPARbRWs

Length: 15min 30sec (930 seconds)

Published: Tue Mar 19 2019

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[u/Tibbox]

Carla’s cookbook is out now!

https://www.amazon.com/Where-Cooking-Begins-Uncomplicated-Recipes/dp/0525573348/ref=as_li_ss_tl?ie=UTF8&linkCode=sl1&tag=bonappfigsocial-20&linkId=e908b2b7a06bb1fda561756cee9912e2&language=en_US