How to Make a T-Bone Steak Like a Restaurant Chef

hi I'm chef Elizabeth at the West Kimberly Jaime and today I'm going to show you some easy ways to make your food at home tastes just as good as the food at the restaurant with finishing butters or herb butters if you've heard of Earth butters before it's just a combination of the most delicious ingredients whipped up with butter including wine herbs and garlic and one i'm going to be using is parmesan garlic and white wine herb butter you can find them right here at the store they're great for using under chicken breast to make pasta sauces make your mashed potatoes taste good and fantastic for drilling I wonder what I should grill today hey chef pop on a nice juicy delicious t-bone steak I think that sounds fantastic bread is our meat manager here at the store so you're gonna get Danny steak you like you want to pre-heat your grill pan or your grill at home I've got a little oil in that you can see it's smoking so I know it's hot the most important part with any steak is to dry it off before you cook it there can be moisture on here it's a little bit of that natural moisture that comes out of the meat we want to dry that off otherwise we won't get that perfect grill mark or sear and you can see I'm just tapping all of that moisture off all the sides the thicker of a steak the better the char you can get with still a nice rare inside so we're gonna take this we're gonna season it up with a little bit of freshly cracked black pepper the only way I ever season my steak is with salt pepper and then a little fat on the outside you don't want to use marinades so much especially if they have sugar in them because that can actually burn on the grill if you've ever put barbecue sauce on some chicken or beef on the grill and suddenly it's all black it's because of the sugar so that's why using a finishing butter just like we had here at the store is a great way to add flavor to your steak because it's going to melt after you've made the steak you just put it on it melts onto the steak with nice eats and it flavors the whole thing with the herbs and the garlic and everything else we've got there it's just a little bit more you don't want to flood it with oil but you want it to have that nice shiny surface this is gonna conduct the heat so we're gonna take this now that it's been rubbed with all that and you can see my grill is fantastically hot so if we want diagonal those lines on the steak we're actually gonna put it at a diagonal I'm gonna do this side down first it doesn't have as much bone sticking up so you're gonna be able to get a better sear the other side might not be as pretty so we'll do the prettiest side first and you want to hear that hear make sure that all that meat has contact with your grill or grill pin and then this is the second most important part don't move it until it has nice dark lines if you move it you're gonna start getting wine everywhere you'll never get that nice so while we were waiting for that state to finish in searing I put a little bit of broccoli Don the grill here I just want to cook that lightly - that'll be our vegetable to go with the steak but I think this is ready to turn and if you look here you can start to see some of those edges of fat we've gotten a bit ring so you can cheat lift it up see if it relieved it if it releases it's ready and it's released and take a look at those marks all right this baby's ready to flip its releasing when I lift it so let's take a look and see what those lines look like Oh beautiful all right so I want to make sure that gets good contact again I think my fat stripped away so we might just we might just help her out a little bit there like a little extra olive oil sometimes if you don't have enough fat on those rolling it as much so you can there we go now you can hear that nice let it go we're going to see those lines again there is a little part here where that bone that's what I'm talking about what we need to get contact on the meat there you don't want a great spot everywhere you want to get line even on the sides it's not going to say stuff so we're going to click if you look at this side to this side often doesn't get done even when your stake is more to a medium medium-well so to make that be a little less red you can actually put that bone right on your grill too and just pick them that color so we'll do that at the last second all right almost ready for that finishing butter [Music] let that finish just a minute and then we're gonna let it rest and that's when you put the finishing butter on actually I like my remove it right over here we're gonna put our patient butter right on the top and this heat the natural heat here is what's gonna just melt that finishing part right onto the sink see that's a sauce and this is the parmesan garlic all right so we're gonna go ahead and take this i got the one side get the other side to key that just melt right on there glossy and beautiful and it's just running off so save a little bit for when you're gonna serve it we're gonna let this rest for just a couple more minutes then we'll put it on the plate and we'll serve it up I'm gonna leave it brick did somebody say the steak is ready that's right it's ready all done with a finishing butter on top would you like to do the honors I would love a sharp touch this piece yeah right that's the tender lonely inside folks that's gonna be the most tender and see how wonderfully rare but it still has that char on both side right you tell me how it tastes thank you dee-licious [Music] so you've got a dinner probably for more than one when it's this size I'll see you next time from the West Kimberly hi v-- with some of the best finishing putters for all your dishes

Channel: Elizabeth H

Views: 883,435

Rating: 3.9488637 out of 5

Keywords: Chef (Occupation), T-bone Steak (Food), Recipe, Cooking, Steak (Type Of Dish), How-to (Media Genre)

Id: Ufy3KQeIYJk

Length: 7min 42sec (462 seconds)

Published: Tue Apr 22 2014