How to Cook the Perfect Steak | Sean in the Wild

[Music] [Applause] [Music] hey what's going on everybody prefers me feet I'm Sean Evans coming at you from the Beatrice and in NYC is West Village why well I might be the worst cook to ever host a food show in the last couple of weeks we've been asked our way through scrambled eggs we've mastered the art of the buffalo wing and today we're going to make the best damn steak and potatoes you've ever seen in your entire life we're teaming up with Angie Mar one of the top red blooded meat maestro's in the entire country today she's going to give us a crash course and how to make the perfect steak dinner nothing left to it but to do it let's go to the kitchen before we begin can you kind of break down the cut of meat that we're working with today and why I have a stager I survived one of the most tender delicious cuts on the cow if I wasn't ready to spend money on this survive I think that you know hanger steak first make those are all really flavorful cuts meat and and they're perfect for for what we're going to do careful a lot of people they play with marinades they play with butter what are we seasoning with today because we have the small town is very small keep it that felt yeah I keep things really really simple I think that if we're investing our money and really great quality meat there's no need for marinades for me it's just meat salt and fire all right let's cook these steaks so I'm going to start with a just a regular skillet when you heat it over high heat I'm going to skews in my baked really liberally on both sides why so much fold well a lot of it's going to come off in a pan in the cooking process so we want to make sure that we're good also one of the important things is to let our meat temper so this bake has actually been sitting out at room temperature for about 30 minutes it's gonna Lau for better cooking more even cooking and a little bit different too all right so I'm going to start with a little olive oil get a little olive oil action in there so I put my stakes a little bit differently a lot of people will do a hard sear I'm going to continually flip it and slowly and gradually fill the color because we're not going to put me outside of our steak so well done it's just an excessively medium rare all the way through what are the biggest mistakes that people make when they're making a steak at home not resting your meat part of the cooking process is letting our meat rest so after it comes out of the pan it's going to continue to cook until it's stone-cold our resting time is about half the amount of time that it was cooked and about how much time do you think we've had this cooking I mean this has been going for about seven minutes so I'm going to take it out we're going to let it rest for four all right so we have the steak resting now it's time to make some potatoes and we're not making any regular potatoes these are not basic potatoes are we no we're actually going to take some fingerling potatoes we're going to smash them I've already boiled these with some salt and some thyme and a little bit of black pepper and they've been cooled down and I'm just gonna smash them so we get a nice even surface so they Brown up beautifully okay and I'm actually going to fry these in the feast chat that was rendered from our cake I don't really do vegetables personally but if I was going to do it because them beef fat so I'm just going to let them go they're going to get nice golden-brown and then we're going to toss them and then finish them with some herbs it's one of the better smelling meals that I've had prepped for me in a long time Angie well I mean even scrambling eggs oh god be better right we always want to rest on me because when it comes out of a hot pan the juice is inside of it or super super hot you want the juices to relax want everything to cool down and just kind of mellow out and also still continue to cook a little bit can you give a lesson on slicing because a lot of people they stumble when they head to the finish line we cut against the grain so the grain of the meat goes this way we want to cut against the grain that's how we're going to tender steak okay what I like to do is just cut right down the bone so we're just going to go right here super tender we always want to make sure that we're slicing with a sharp knife we don't have a sharp knife we're just going to destroy the meat and tear the muscle fibers you can see here all of my meat beautifully pink all the way through can you kind of speak to the beautifully pink aspect of the state because we have one of the most active and engaged raw meat taskforces in the history of YouTube seems you know every time our audience is a little bit of pink they freaked out what do you lose by overcooking your you lose flavor you're going to lose moisture and you know to be quite honest it's like this steak was aged for 60 days if we were to cook this well done it's like it's losing all of that time all of that you know those beautiful flavors is just going to dissipate for someone [Music] it might look intimidating on paper but you know what you can slam right through that thing and like 11 12 13 and that's 15 minutes to now and you have an amazing meal in front of you the only thing left to do is to dive in not bad right so just salt meet fire face it really beautiful but again focusing on the quality of the ingredient and then potentially because you don't want too many things to get in the way you know you just rip right through that and it's visceral you know what I mean I feel like I'm connecting with some caveman roots or something back there perfectly tender the salt and then I just you know a crispy thin outer cap perfection [Applause] [Music] you [Music]

Channel: First We Feast

Views: 903,618

Rating: 4.7657404 out of 5

Keywords: First we feast, fwf, firstwefeast, food, food porn, cook, cooking, chef, kitchen, recipe, cocktail, bartender, craft beer, complex, complex media, Cook (Profession), sean in the wild, sean evans, steak, angie mar, beatrice inn, nyc, new york, how to cook steak

Id: wD9siWMDWc4

Length: 6min 17sec (377 seconds)

Published: Tue May 30 2017

Reddit Comments

[u/[deleted]]

I've never cooked a steak like that. Always been told not to keep flipping it. And that was rare, not medium rare.

[u/Mister_Dwill]

I like my steak medium rare as well..... that shit was rare dawg!