Your Steak Questions Answered By Experts | Epicurious FAQ

does Frank butcher his own cow no I don't butcher my old cow one day I hope to have a cow I really do one day maybe I will have a farm and I'll invite you all along to see it but for now I don't put you my own cow ok I don't milk my own cows or goats I'm sorry to disappoint but I don't cows are really nice animals tasty tasty but but really nice animals I'm Frank I'm a chef at the Institute of Culinary Education and I've been cooking for 24 years if you look at the steak it has a beautiful crust on it now the Reds are here and I'm a level 2 chef does it look good hi I'm Anna senior food editor at Epicurious so when I grilled chicken I like to build what's called a two zone fire I'm Julie I'm a level 2 chef I make steak once a month I would make it once a day if I could but health and I'm rose and I'm a food scientist and here are all the answers to all of your questions about steak [Music] it's benefits for the hey this is a good one that that is there such a thing as a good well-done steak now hmm I really don't like my steak well-done you know they're dry and they're stringing not good but if you like that type of flavor and texture well of course it'll be good for you I don't think you ever need to cook your steak all the way to well-done when you get it well done it's pretty much all of the goodness and Happiness this cooked out of that stink so stay with the medium to medium well and if you don't like it like that maybe you don't like steak think about it okay cast-iron or grill I am NOT gonna defer to either one here okay I love them both I love grilled steak in the summer and cast-iron seared steak in the winter well in the summer I say grill in the winter got to be cast-iron you're not gonna have the grill out in the middle of the winter so if you live in a city and you don't have a grill obviously it's cast iron cast iron is really nice because it makes full contact with the surface of the meat as opposed to a grill that does not I have very fond memories my grandmother cooking my grandfather steak in lard in a cast-iron pan at home but there's something to be said for that grill right the grill gives it a different flavor so if you're cooking me a steak in a grill or on the cast-iron I will eat either one all right do people really touch the soft part of where their thumbs meet their wrists to determine the tenderness of a steak or is that just a dumb myth because I don't know how you could determine the softness of a steak by touching yourself instead of mistake Wow that there's a lot done back there wow you're confused honey that is kind of a crazy question what am I supposed to do the soft part of where my son meets my wrist that's right right answer this one you're good at this usually if your hand is relaxed and you touch it it's like a rare steak and as you push your thumb towards your pinkie it gets firmer if you touch this piece of meat and I press on it it leaves a dent or divot it's raw if you push on it gives you a little more spring back it's starting to cook up to a medium rare yeah if your steaks in the skillet you're touching your thumb like no you have no idea what's happening in the pan good touch mistake use your hand as a reference point but your hand isn't going to tell you anything I don't know I think a thermometer works best for me snap how do I determine the time I need to rest the steak so I would say for something like this between two to five minutes basically at least 10 minutes yeah five seven minutes I think everybody would pretty much do the same I think ten minutes is a really good rule of thumb it's sizzling it ain't breasted if it's nice and warm but not room temperature I think it's rested enough what is the red stuff coming out of the steak once it's cooked is it their blood I don't know what it technically is but it's probably blood this is a food science question and I'm not very good at that so I'm not your girl here rose where are you Rose can you answer for me please Rose it's not blood like you might have pulsing through the veins of the animal when it was still alive but it is a combination of protein a little bit of sugar and water thanks rose I couldn't have said it better myself yowza how do you figure out which way the grain is going so you can cut against it for the most part only the steaks with a very pronounced grain or ones that you want to slice anyway a skirt steak a flank steak or a hanger steak have a very pronounced grain to them the most important thing for this piece of steak is to cut against the grain that's because if you cut it with the grain it's just going to be super chewy when you get it to the New York Strip and the ribeye these are normally cut across the grain already so you don't really have to worry about that the grain of this meat goes up and down on this steak so you have to worry about slicing I probably would never slice a New York Strip or a ribeye for presentation because the presentation is the beautiful piece of steak Spyke Fowler what's the best sauce to serve with a steak I see to some really need anything is so juicy and delicious on its own I'm not really a big fan of steak sauce or sauce on my steak if you need a sauce for your steak you got some serious problem but I really like the taste of a good steak with kind of a blue cheese sauce gonna take my blue cheese butter I kind of separated it and put it in between the slices because the first taste of your perfectly prepared steak should be naked but I do really love a steak with a Italian salsa verde straight butter a chimichurri a salsa verde I have a ribeye chimichurri is not touching it it's sous-vide a good method for cooking steak it always looks so great when it's done even after searing I'm not sure it's a good method it's a good method if you want to invest in the equipment when you cook by sous-vide you need a vacuum sealer and you need a hot water holding vessel with a special apparatus that's going to maintain a constant temperature that you can really control the exact temperature that the meat is cooked to all the way through but of course it's gonna be great you do need to sear it afterward and then you'll have a beautiful delicious steak it's a good method though I don't think it's a good method for steak it's a great method for things that you're gonna braise that are tough cuts of meat I think that when you have steak like this you spent a fair amount of money on it don't put it in a bag and don't sous-vide it I just can't stand that floppy gray meat coming out of that bag aside from wine what's the best thing for you to have with a steak more wine should i season my cutting board or my steak definitely your steak I'm not cooking the cutting board but I've seen people season the the cutting board and rubbing the steak on it I think that's a good way to waste a lot of salt or waste a lot of seasoning I don't care how much you seasoned the cutting board it's still gonna taste like wood season the steak people how hard is that i season the steak that's my answer all right here we go which works better a marinade or a dry rub does it depend on quality of beef of course it depends on the quality beef I mean if you're buying a beautiful ribeye why do you want to put a marinade on that you know like that's such a beautiful cut of meat you don't want to like get it all soggy with stuff we're eating steak we want to taste steak salt and pepper on these steaks and I'm happy for a cheaper cut which I don't normally do I would use a wet marinade some of the acid and some of the enzymes from things like fruit certain fruits will start to break down some of the more tough connective tissue in the meat so in some cases it can work pretty well all right this is a question for big Frank when cooking a steak in a grill pan or skillet is the best method turning the steak every few minutes until down to one's preference or just turning it a couple of times my opinion is is that you want to move the steak as little as possible leave it alone allow it to sear let it caramelize on one side get some nice color leave it let it go I don't know what Frank would say but I turn it every few minutes so that it maintains a more even cooking temperature from both sides don't touch that baby I don't know seems to work one two that's it be patient it'll be a delicious steak it also works really well for pork chops done what that's it and that's everything everything everything there is to know about steak well almost everything pretty much almost everything I'm sure there's a lot more to know aha what's Lorenzo's favorite steak he's ever cooked rib eye ribeye rib eye ribeye with my rib eye never

Channel: Epicurious

Views: 1,263,777

Keywords: epicurious faq, steak recipe, how to cook steak, steak faq, making steak at home, cooking steak, cooking steak at home, cooking steak tips, frank proto, epicurious lorenzo, epicurious rose trout, epicurious anna, cast iron steak, grilled steak recipe, how to grill steak, how to cook steak on cast iron, test steak temperature, test steak doneness, steak cooking tips, best grilled steak, expert steak, chef faq, epicurious steak, perfect steak, make steak, epicurious

Id: 2TEwlfFfUnE

Length: 10min 1sec (601 seconds)

Published: Thu Mar 12 2020