Could This Really Be The BEST STEAK In The World? | Chef Jean-Pierre

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okay friends well let's determine if the pic steak is one of the best steak there is I heard so many YouTubers say that's the best take you've ever had so guess what in France it's not very popular in France it's called the kot steak and uh it's not really popular uh it certainly was not when I was in France uh maybe it is now I'm not sure um but it is in uh in Brazil it's the national steak in Brazil and a lot of Brazilian know their steak boy let me tell you so um I think we have to give them the benefit of that I never really had it uh top serlo it's called Uh top seron cup the rum cup and um so uh but I I trust a lot of those YouTubers and I've listened to it I like their work and uh they said it's one of the best tech you've ever had so I'm going to find out friends um uh as you can see this grain goes up and down we're going to cut it with the grain so then when we can eat it we can eat it against the grain so it's going to be more tender and um for what I'm understanding the the the first steak is not quite as tender so is the most tender as the one in the center cut so we're going to find that together and friends um the fat cap is beautiful we're going to leave it down the um all of the Brazilian Chef that I have friends they say you got eat the fat so uh I give it a try normally don't eat all the fat but uh it's supposed to be very good uh so we're going to try it all right I'm going to do it the way all my Brazilian friends uh are doing it okay so what we're going to do we're going to cut about five sticks right there we're going to do them about um an inch an inch and a quarter and uh we're going to cut them right there and we're going to cut and we're going to leave the fat cap we're not touching the fat cap makes everybody happy we're not touching it and uh and we should end up with uh five uh Stakes uh decent size and then we're going to soate and we're going to make them beautiful and uh and voila so we end up with the sticks right there and then we end up with the sticks right there like this all right so I could have probably cut them just a little thicker so this one didn't have to be so thick since it's not that good of a piece so next time I think I'll cut those just a little thicker um and that's it so now we're going to do what we do with all our staks friends uh we're going to do a dry brine which means we're going to put the salt overnight and we're going to put it on a tray okay so let's put the salt and we're going to let them uh that's all we're doing just a little salt and some of you may say oh it's a lot of salt it's not it's not it's not we're going to do a dry Brine and remember friends we have a video on how to cook the perfect steak chck is going to give you a a link to it and explain all this the right way to do it and then we're going to flip them on the other side and we're going to do exactly the same thing and uh and those Saks are thin so they're going to cook very fast they um the total weight of the P steak was uh 2.75 so uh just under three pound which is the perfect size for a Pana steak and uh we're going to let them run overnight and cover not cover remember don't cover them and the salt will penetrate and uh with the process of osmosis going to create a nice crust and uh um we will leave them like that overnight and then we'll be back in 24 hours friends and we're going to cook them and we're going to test them and we'll be the judge to see if it's one of the best take there is okay friends well it's been 24 hours as you can see the color is a lot more mahagony it's a all darker in color and you can see super super dry the the um the meat is super super dry the uh the salt has penetrated back so we season on the inside with the salt and we're nice and dry on the C so we did everything we're supposed to do to make sure the steak is the best and it can be so let's continue we're going to put a little bit of black pepper I'm not going to put a lot just a little bit uh because it's not about the the sauce the it's about seasoning it so so simply seasoning it we're going to season it on both side and uh and and that's all we're going to do with because we certainly don't need any salt see you got the uh the the mark from the uh from from The Rock make sure when you do friends put any steak in a coola make sure you don't ref you don't wrap it and you keep it on a rack like that you know drying rack and uh leave it there 24 hours you can leave it 72 hours it's not going to hurt it at all okay especially if you have a big piece all right so now friends I have um a two Fred pan because I want to divide the uh the outside of the steaks the uh the the smaller pieces the outside both outside are not going to be as Stander as the inside we're going to find out for sure we're going to do it together okay friends so if you have um uh uh if you're going to have five people four four people for dinner there's nothing wrong with it and it's a good value if in fact it's a good steak I got the pan hot I got a little bit of clarified butle you don't really need it because we're going to put the fat cap on it don't really need it um uh but but you know I love butter I think it actually it's ghee that I have right here I have ghee cuz I made ghee for some other preparation the other day and I yeah you can see it's a little more nutty well you you can't tell it's nutty but I like it so I'm going to take the two outside Stakes friends and I'm going to put them and I'm going to put oh my clarify but is about 350 365 that's what I was looking for and uh yeah we are exactly at 365 right now so we're going to put the outside and we're going to put it here right on the fat cap so hopefully it'll release some of that fat and we're going to use it hopefully it stand up a little bit like this stay okay and uh and we're going to do the same over there all right just like this and we're going to release some of that fat okay nothing special here and you see it's going to fall cuz it's not it it didn't stay uh is enough um thick enough to stay but it's okay you got the idea we want to get some of the fat out all right I stay like that it's doing it here let me make sure I'm not too hot everything's going going well and if it's Falls it falls okay that's all they doing it's eventually it's going to fall okay and uh and we got enough of the clarified but so there's nothing else I can do right now it's going to fall so what we're going to do we're going to leave it like that we let it fall we got enough fat between the the meat and um between the the the the fat and the clarified butter so now I'm going to leave it alone okay I don't like to move it around you move it around by the way there's a lot of people uh that are um cooking this on a um on a grill nothing wrong with that great I know I don't do things on a grill I have a grill but I don't do anything on it yet uh so we will do shows on a grill but right now I'm doing in the pen when I put a a stti in a pan I don't believe in moving it around there's so many school of thought do it don't do it I have never done it I'm happy with the way my steak comes out I want to create as much of a Maya reaction as possible a lot of caramelization or side to create a nice crust and the fact that the steak has been a dry bring for 24 hours it's going to give me that you see I have a I'm going to have a beautiful crust and then what I'm going to do is I'm going to flip it on the other side and we're going to PPE them in a 450° oven for maybe 4 minutes no more than that cuz every thin they not going to take any time at all to cook they may take a little longer if you want I like it to have it about 120 125° so we'll check it see we don't move it around we'll check it I just want a nice CR that's all I'm interested in it so let's see what I got friends okay look you see look it's beautiful and it was not in there very long but remember I have the fact that I dry brind it um the fact that I dry brind it uh it makes it dried it out and it give me beautiful clut now we're going to go in the oven and we're going to go in the oven let it finish cooking the other side is going to do very good we're going to let that cook for four minutes friends okay after 4 minutes after four minutes I'm going to take them out I'm going to let them rest right here for about eight minutes because they thin so I'm not going to let that long and then we're going to cut it and then we're going to decide if it's in fact one of the best de I've ever had all right I'll be back in about four minutes all right friends make sure we keep a a towel on the fry pan so we don't forget and now what we're going to do friends we are going to uh look at the beautiful look how beautiful look at this friend look at that they're gorgeous you see you got a beautiful crust perfect from the other side we didn't have to flip them and we already got a beautiful crust you see gorgeous all right so I'm going to let them rest about 9 minutes or maybe seven to nine minutes I don't want to leave them too long and uh and then we'll come back and cut into it and see how we did all right friends this smells amazing be great to make a sauce but we're not making a sauce today all right we're going to let them rest okay leave them rest for a few minutes I promise you it we distribute the juice when you cut it you don't lose as much juice all right so we're going to go in and cut the we're going to use the the center cut first and we're going to go right in the middle of it all right we're going to take the one that was in the center and uh and all my Brazilian friends are telling me you got to eat the fat you got to eat the fat so I'll uh we'll see about that because I don't eat all the fat but look I'm going to cut it and it's beautiful it's a a beautiful medium medium rare uh cooked perfect we don't lose much juice CU we let it rest I'm going to cut a small piece Cu uh I have to talk uh it looks beautiful so now you see I'm going to be eating it with the grain so it looks very nice uh it U certainly feels very tender look I can put it with my fingers and uh wow it's delicious it's delicious it's not the most tender steak I've ever had but I tell you what it's delicious because we paid the I think I don't remember exactly around3 $35 for the whole thing uh so $6 $7 for a stick it's not bad at all got to eat the fat it's actually quite tasty mhm so this phenomenal from the center delicious tasty tender wow it really is delicious now this is the end of the steaks so uh the the two ends uh so let's check this one out also cook the perfection got a small piece um and uh and it looks perfectly tender look at this friends look at this mhm okay not a stander a this just as flavorful and also delicious so wow delicious like I said the end not a stander let's check from the other side and the other sides I poofed up a little bit you can see and uh let's see what we have that was from the end of the triangle looks also very tender look at this right and Friends absolutely delicious as well so my conclusion is then for $35 it is indeed one of the best steak I've ever had so I will put all the different name of it then you can get it out when you go to The Butcher Shop friends got to try it I I'll give it a good um a good 8 to 10 8 to n on the 10 it's very good certainly an amazing value and yes a fantastic staks go out there check it out I write all the name and I hope you enjoy it as well as much as I did uh on the great remember very long remember this was only 4 minutes in the oven and and it cooked perfectly all right hope you enjoy the video remember thumbs up if you like it don't forget to subscribe to the channel and don't forget to ring the bell thanks for watching [Music] friends
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Channel: Chef Jean-Pierre
Views: 430,137
Rating: undefined out of 5
Keywords: Picanha, Picanha steak, picanha recipe, how to cook picanha, how to cut picanha, como fazer picanha, picanha cut, best steak, worlds best steak, perfect steak, steak review, picanha steak recipe, best picanha recipe, receita de picanha, picanha steak guga, steak, how to grill picanha, grilled picanha, picanha recipes, steak recipe, brazilian steak, how to cook a steak, how to cook steak, prepare picanha, how to prep picanha, pichanha steak, picahna steak, prep picanha
Id: NSddOo3VvH4
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Length: 14min 26sec (866 seconds)
Published: Thu Aug 31 2023
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