How to cook the perfect steak Pan Vs. Grill

[Music] so for those of you who are not butchers or who do not have a whole piece of beef in our dry aging room this is a solution that we've come up with so what we've got here is a one-kilo rib drop of dry aged Australian Angus beef this has been grain fed for 300 days and it comes with some really lovely flaky sea salt a couple of these butchers Club signature steak knives and one of our handmade chopping boards now what we're going to do here is we're going to show you how to cook these in two methods in fact we're having a bit of a competition I'm going to cook it in a pan in a he's going to burn it in a pair and I'm going to do it French style which the French cook normally wearing yellow trousers called coats to birth and I'm going to cook that in a pan on this on this stove here and Eric is going to cremate his on a grill all right so shall we let's do it all right [Music] now I would always recommend that you let your steak sit out at room temperature for a good hour before you cook it we will add these two to rest a room temperature already so they're perfect and ready to go on the grill now I'm going to take a little bit of flaky sea salt and give a nice liberal coating to the Chop on both sides also around on the fat there we go and just Pat that all in nicely and a nice crack of fresh pepper again be quite liberal with seasoning it's a very thick piece of meat and you want all that salt and pepper to kind of permeate through and also create a nice crust on the beef during the cooking process all right so now because I'm cooking it on a grill which is extremely hot I'm not going to put any fat or oil or anything like that on the steak John you gonna do enough fat for the both of us right so nice hot clean grill and right on what I'm going to do I've got a red or thick bottom skillet or pan frying pan here on a really high heat you can see smokes coming off it I'm going to put mine down on the back side on its back and I'm going to give this a bit of a crust with searing so as you see I'm on a really hot heat you want your grill or frying pan to be smoking hot as hot as possible our grills in our restaurants are typically around five or six hundred degrees Fahrenheit I mean there is obviously the danger that you're going to burn it but what we do when we cook a steak is we try to move it especially when grilling move it around and flip it as often as possible it allows the the surface of the steak to gain a very even thick crust as opposed to if you were to flip it infrequently the crust would be covering a lot less of the surface but a lot thicker it takes a lot less testicular fortitude I think to cook in a pan but that's why John's wearing his granny's do-rag there which I bought it from your granny that I'm at dinner with last week by the way so I've got a nice crust forming on one side I've got a nice crust formed on the top side okay so this is a coach to birth method we've got a nice seal on it I'm going to add the first part of this butter now once we start adding butter we've got to reduce the temperature otherwise the pot is going to burn we got to keep it moving so I've come off the back full heat to 1 a little bit more gentle and we're going to start basting is the healthy way to cook a steak guys super this is just normal butter it's not clarified see I'm going to base this and I'm now adding a more gentle heat and we're keeping it moving the whole time what I'm going to do now is that a little bit of time to this pan and we're just going to keep it moving and the time will infuse the butter give it a flavor remember this is quite a big piece of beef I want it kilo so it's going to take awhile and we're just going to keep moving around this is gonna be at least 20 minutes this is it's a bit of a bit of trial and error and a bit of experience but we're going to put this skewer down into the thickest part near the bone touch my bottom lip it's going to feel lukewarm to warm to give us a a rare or medium rare now whereas John's cooking it on low heat and basting it constantly on the grill we're cooking on a very high heat I've got the steak on the hottest part of the grill and I'm flipping it every 15 20 seconds in order to get those marks in those lines covering the entire surface of the steak and also so that it doesn't actually burn all the way through so as long as you constantly flip it you're going to get a nice even crust and also a nice even cook throughout the piece of beef no added flavor nowa additional fat on this on the steak just the flavor from that char grill salt pepper and the dry-aging is what you're going to get with with a barbecued butcher's love steak but in all honesty I believe this gives a much better product more flavour nicer crust but it takes a little bit more work a little bit more time we'll see soon which is the best product so I'm turning this again we're going to start basting on this side as well so the butter you see is starting to go a little bit too Brown here so I'm going to reduce the heat a little bit we don't want to burn this butter now it'll add a bit more but you'll reduce the temperature I've got to say that does smell pretty good I thought you were more of a tenderloin man yourself huh not at all Eric you're making that out you lying bastard it's totally untrue so we come up with a nice nut brown butter what about three or four minutes away I believe from mom from this being rare you could add some garlic to this at this point I wouldn't bother peeling and I just throw three or four cloves of garlic in here and that will give them a garlicky flavor but to be honest with you this beef has got so much flavor in it already you don't need to add anything other than salt and pepper but if you are a garlic fan you could add that to it as well the times just going to give it a slight bitterness to it get it to room temperature before you start cooking that's going to take at least an hour for something this thick so you leave it out of your refrigerator let it warm up to room temperature then season and then into the pan but getting it to room temperature relaxes the meat it stops it from having a cold to hot reaction which makes it top I can now feel some temperature to heat through here right next to the bowl in the in the thickest part so we're almost there I'm going to give this one and a half more minutes and then we're going to finish and rest it same with this guy just going to take my trusty pin insert down into the center right by the bone leave it there for a second and then touch that to the bottom lip and that is just starting to warm up a little bit so a couple more minutes and we will be at rare as well how's that deep fried steak looking there Johnny it's looking fantastic Harry yeah I have to say yeah much nicer than your burnt piece of crap I would have I would have seen that a man of your age would have been a little more conscious of the damage he'd be doing to to his heart but come true my to judge contrary to popular belief Eric I am NOT an old man who doesn't want that look at that beautiful delicious dark crust once I carve into that we'll have a nice deep red marbled interior this is going to be the best steak you've ever had in your life except this one you don't want to too many sources too many compliments it's good as it is and I'm going to finish that I think I'm good to go I'm going to remove this from the pan and remove the pan from the heat and I want to transfer this to a resting trip we've got out we've got a reciprocal catch the juicers what we're not doing is putting this strain onto a flat service if you do it's going to steam it's going to make that cross that you've spent a lot of time and energy creating it's going to make it gold soggy and it's going to continue cooking the steak so by resting this on it on a tray it is allowed to breathe it also it also allows the muscles to kind of relax and the beef to be less tough if you were to cut in and start eating that right away the beef would not be as nice and soft as you'd imagine it it should be so let's take a look this is my the same cut of beef this is it cook coax to birth style and that is my perfectly char grilled rib of beef mine's a little bit more refined I have to say mine tastes better and it's cooked properly mine tastes better and it's cooked much better so there you go - at this point perfectly cooked steaks how long will even arrest yours yeah probably about I'd say probably about 10 minutes rule of thumb always rest your steak for about half the time that you cooked it for so if your steak took ten minutes you should rest it for about five in John's case because he's cooked it too well-done you want to rest it for much longer than that we're gonna rest it and we're going to show you how to carve it here's a tip for all you aspiring grill masters out there tongs are good for a lot more than just flipping a steak with you can use them to open your beer well done Eric nice you can also use it for enhancing your jacket alright so here is my beautifully perfectly grilled steak nice dark char on the outside that actually being burnt that's going to give a really nice contrast of flavor and texture to the beef within first I'm going to take it off the bone and then I'm going to cut it against the grain as you generally should with beef if you cut with the grain the beef can and a fall apart a bit all right there we go I just like to say at this point my beautiful coats to birth is resting a little bit longer than Eric's burnt ribeye so mine may well be a little bit more than medium-rare we shall see it's anything because he's overcook yet I don't think so be asleep I don't think so but if I have it's because we're waiting for this [ __ ] to carve this so we can get a little a little close-up there a nice perfect dark pink Center a beautiful thick crust on the outside now that is exactly what you want your steak to look like when you're carving it not well-done like John's deep fried piece of all right hello you Kenny there we are and just fan it out a little bit so ever we can see that beautiful pink Center a little bit of our butchers club sea salt on the corner of the board and here we've got a little bit of our homemade grainy mustard which is made with horseradish and dark ale alright and that is my perfect steak it looks now let's do the real thing here's mine coach the birth we're going to do the same technique but with a little bit more finesse taking it off the bone and I can feel as I'm carving this this is perfect medium-rare there's no medium or well-done about this as [ __ ] Eric might have suggested this is the business I'm going to cut this bit off and I'm going to slice it down the middle look at the fat gelatinous amazing and I'm going to carve the same way nice thick slices nice medium to medium-rare I do agree this is a little bit more Cocteau than Eric's steak but the proof is in the pudding and we're going to taste this I guess that's acceptable and that's my version of a little bit more rested perfect steak I'm going to finish it with one thing some of the juices that we saved the butter and these beautiful meat juices we don't want to waste those it's a little slithering that'll make the big difference and as Eric did dollop of our beautiful mustard cool better than yours freedom I do like the color contrast I let the darkness [Music] sorry mistake on the outside gives it that kind of intangible I agree it totally does but this is still better horses for courses but we'll let you guys be the judge pick up one of our butchers love steak packs take it home try it on your grill try it on the stove and you let us know what you think I agree and if you don't like it it's it's our fault [Music]

Channel: The Butchers Club

Views: 1,010,222

Rating: 4.2717838 out of 5

Keywords: Grilling (Culinary Technique), Steak (Food), Cooking (Interest), Kitchen, Barbecue Grill (Culinary Tool), Cook (Profession), Recipe, Beef (Food), The Butchers Club, Virtually Real, Hong Kong, The Perfect Steak, Chef v Chef, Competition (TV Genre), Johnathan Glover, Aarik Persaud, Pan v Grill

Id: Krt27IYM_p8

Length: 14min 56sec (896 seconds)

Published: Sun Aug 02 2015