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There's only so much steak in the world. Make sure you don't ruin any of this precious limited resource by avoiding these common missteps.
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00:00There's only so much steak in the world. Make sure you don't ruin any of this precious limited
00:05resource by avoiding these common missteps.
00:09There's one thing standing between a tender, buttery steak and meat as chewy as a rubber
00:14tire. What's the trick? Gordon Ramsay has the answer. Let's face it, the way you defrost
00:20steak matters. While there are several methods for defrosting steak, some are much better
00:24at helping you achieve the desired results you're looking for than others. The safest
00:29way, according to MasterClass, is to place the frozen steak in the refrigerator and allow
00:34the temperature of the meat to slowly increase, but unfortunately for all you last-minute
00:40planners out there, this can easily take over a day.
00:44Another way requires submerging the food in cold water to slowly change its temperature,
00:49or defrosting it in the microwave. Which defrosting method you choose will likely depend on the
00:54amount of time you have and a few other factors, but you'll want to know they are not all created
00:59equal, and one is particularly unfavorable for steak, according to Gordon Ramsay.
01:06Even if defrosting steak in the microwave is the quickest method, Ramsay tells MasterClass
01:11it's best to avoid it altogether, unless you have no other option. He says the microwave
01:16method works well for food like veggies and pasta sauces, but meat? Not so much. It can
01:22wreak havoc on a beautiful piece of beef, causing discoloration and a rubbery texture.
01:29"...overcooked to blue!"
01:31And beyond potentially ruining your steak, defrosting in the microwave is pretty easy
01:36to mess up, which can lead to things worse than a disappointing meal. Meat thawed in
01:41the microwave can turn questionable quickly due to its ability to rapidly enter the danger
01:46zone, which is what the USDA calls temperatures between 40 and 140 degrees Fahrenheit. Dangerous
01:53bacteria thrive in this range, which can cause food poisoning. If you absolutely must
01:59defrost steak in the microwave, the kitchen says to cook it as soon as possible.
02:04For MasterClass, Hell's Kitchen star Gordon Ramsay recommends a cold water bath as his
02:09preferred method for thawing steak, as ribeye and other cuts of steak can take days to thaw
02:14in the fridge, depending on their size. With this defrosting method, you can expedite thawing
02:20while still putting safety first.
02:23You'll want to place the steak in a resealable or vacuum-sealed plastic bag, which Grilling
02:27Dad says will help prevent any cross-contamination. Avoid hot water, as this can cause dangerous
02:34bacterial growth while your steak is brought up to the correct temperature, and use a spoon
02:39or other utensil to help hold the meat down. After being fully submerged for 30 minutes,
02:44you can begin checking to see if it has thawed, swapping the water out for new. Per the U.S.
02:50Food Safety and Inspection Service, Ramsay says you'll know when the steak is ready to
02:55be cooked when it feels soft and fleshy. Any signs of ice or hardness mean that it must
03:01continue soaking for longer, but in general, the cold water method takes around 45 minutes
03:07per pound of beef.
03:08The reason a microwave will produce an unpleasant steak is twofold. The first is that ice does
03:14not absorb microwaves as well as water. This is because the chemical compound of ice is
03:19locked more rigidly into place, so when some of the ice does melt, the melted water will
03:24continue to absorb the microwaves instead of the remaining ice. The second issue is
03:29that the penetration of a microwave only reaches between a quarter of an inch to an inch. A
03:35thick slab of meat then won't be radiated all the way to its center. In short, a microwave
03:40is simply not the right tool for the job.
03:43When you submerge your steak, make sure it's not warm, as that could promote the growth
03:48of bacteria. You could let the meat thaw in the refrigerator, but large ice crystals
03:52form when food remains just under the freezing point for too long. If you follow Ramsay's
03:58advice, however, you will bypass that problem.
04:02Seasoning a frozen steak? Defrosting a steak too quickly? Too slowly? Keep watching to
04:07find out what the biggest mistakes everyone makes with frozen steaks are, and what to
04:11do instead.
04:13If you freeze top-quality steaks, chances are they're going to change color from a bright,
04:17appetizing red to a gray or brown color. And that's okay. While studies have shown
04:21that discoloration is off-putting to consumers, with 15 percent of beef discounted due to
04:26color change alone, this change is actually perfectly safe. According to Science of Cooking,
04:31when meat is vacuum-packed close to the time of processing, oxygen molecules are pulled
04:34away from the surface of the meat, which turns its surface a browner color.
04:38So while discoloration at the retail level contributes to significant food waste and
04:42economic loss, seeing a slightly off color to your frozen meat definitely does not mean
04:46it should be trashed. Indeed, Science of Cooking notes, cutting it open will reveal
04:50that this discoloration has only happened at the surface level, nothing to fear.
04:54Of course, you should never eat meat that's gone off or is spoiled. But this, according
04:57to Mythcrushers, is better recognized not by color, but by texture. In addition to its
05:02odor, meat that has gone off can be recognized by the tacky sheen that forms on the surface.
05:06In this case, of course, you should dispose of the meat without consuming it.
05:10If you grew up watching your mom put frozen food on the counter first thing in the morning
05:14so that it thawed in time for dinner, you may be tempted to treat your steaks the same
05:18way. But the truth is that if your steaks are frozen sous vide, you don't actually have
05:22to defrost them at all. Sip Bite Go highlights a great method for cooking frozen steaks by
05:26first thawing them in a sous vide bath for 60 minutes. The result is improved texture
05:30over defrosting in the fridge or on the countertop, which is more dangerous and should be avoided,
05:35according to the USDA. Plus, it means you don't have to decide what you're having for
05:38dinner before you've even had breakfast.
05:41Cook the Story, meanwhile, notes that you can actually begin cooking your steaks without
05:44defrosting them at all. Simply sear the frozen steaks in very hot oil and then finish them
05:49in the oven. They'll cook all the way through, no defrosting needed.
05:53If you're cooking your steaks right from frozen, you may find that it changes the normal order
05:56of your cooking method. Notably, it means that you're going to want to season your steaks
06:00after you begin cooking them. Much has been written about the perfect time to season steaks,
06:04with some, like Serious Eats, claiming that the best time is about 40 minutes before cooking.
06:09And others, like the Los Angeles Times, claiming that it's best to season right before cooking,
06:13or better yet, when the steak is already in the pan. But when it comes to cooking a steak
06:17from frozen, you'll want to season after the sear, according to Epicurious. This, of course,
06:22makes sense when you think about it. Seasoning will not adhere to the dry, hard surface of
06:25an unthawed steak. For Epicurious, then, the best course of action is to sear, then season,
06:30then finish your steaks in the oven. The result will be a perfectly seasoned surface and a
06:34tender, wonderfully cooked steak.
06:38Ignorance is bliss."
06:40In most cases when cooking meat, whether frozen or fresh, you sear the meat first and finish
06:45cooking it at a lower temperature, in the oven, for example, or in a liquid as for a braise.
06:49However, many proponents of frozen steak prefer the reverse sear method, and it's a great
06:54technique to try at home. For Serious Eats, the reverse sear method affords quite a few
06:58advantages over a more typical steak cooking order. Not only is reverse searing less of
07:02a time crunch, as it affords more flexibility in cooking time, but it paves the way for
07:06not only a browner crust, but also a more tender center. And since frozen beef is often
07:10starting out colder in the center, it's the ideal insurance policy for even cooking throughout.
07:15To reverse sear steak, you first cook it through in the oven, only searing the crust just before
07:20serving. It takes a bit longer than more traditional cooking methods, but you'll soon see it's
07:24worth it.
07:25We all know how it goes. You had your eye on a lovely steak for dinner, but something
07:29else came up, and now you're stuck with the defrosted piece of meat you've got to eat
07:32fast. Or do you? Myths of the health hazards of refreezing beef have been greatly exaggerated.
07:37But if you do want to refreeze previously frozen meat, there are a few safety protocols
07:41to follow to reduce the risk of foodborne illness. According to Kansas City Steaks,
07:45it's safe to refreeze steak, and for that matter other meat, if it has been defrosted
07:49at fridge temperature and has never reached room temperature, or at least not for more
07:52than two hours.
07:53The USDA adds that while there may be moisture loss when refreezing previously frozen meat,
07:58meaning a drier steak when you finally do dig in, from a food safety perspective, it
08:02is indeed fine to refreeze previously frozen food, whether still raw or cooked, if the
08:06food was thawed in the fridge.
08:09Could the timing of butter make or break your seasoned steak? Keep watching to learn more
08:14about this and other mistakes you've been making when seasoning steaks.
08:19Salt is the primary go-to accompaniment for steak. However, the type of salt you use is
08:24just as important as the salt itself. Regular old, super-fine-grained table salt is not
08:29the ideal salt for seasoning steaks, but most people often use it because it's what they
08:34have in the pantry already. Kosher salt is what most chefs universally recommend for
08:39steaks. The actual flakes in kosher salt are much thicker, and therefore cover the surface
08:44of the steak more efficiently. It's certainly easier to confirm you've seasoned the entire
08:49exterior of the steak when you can see the actual salt crystals.
08:54When it comes to beef, it's essential to use salt liberally when seasoning, and it's usually
08:58a lot more salt than you might initially deem necessary. Pros know that if you want
09:03every bite to have flavor, especially when it's a thick cut of meat, be sure to aggressively
09:08salt every square inch of that steak.
09:11As The Spruce Eats points out, you aren't just eating the top part of the meat. The
09:25salt needs to coat every surface of the steak. This also helps form the crust-like consistency
09:30of a supremely cooked steak. The exception to this rule of using a hefty amount of salt
09:36per steak school is if you're cooking dry-aged steak. Because the process pulls moisture
09:41out of the meat, not as much salt is required when steaks are prepped with this method.
09:47Some people advocate for seasoning steak just before cooking, while others suggest letting
09:52the seasoned steak sit in the fridge up to a day or even two days before cooking. Otto
09:57Wild recommends salting 40 minutes prior to cooking, again just before cooking, and right
10:03after cooking. Regardless which path you choose, there is one move you should absolutely avoid.
10:09A common mistake, according to Ola, is letting the steak get to room temperature on the counter
10:14before seasoning it. Letting a piece of raw steak from the fridge reach room temperature
10:18with seasoning on it helps the meat to absorb all of the seasoning's flavoring as it warms
10:23up. The result is a more supple final steak. Ideally, the route should be taking the steak
10:28out of the fridge, seasoning it, then letting it sit on the counter with the seasoning for
10:32at least 40 to 50 minutes before cooking. We suggest that if you have the time, season
10:38the steak, then place it in the fridge overnight. This is essentially dry-brining the steak,
10:43a popular seasoning technique.
10:45Believe it or not, how you apply the salt might be negatively impacting the outcome
10:49of your steak. Many times, people cooking steaks at home don't take into consideration
10:54the technique they're using to apply their seasoning. If you want to ensure an even coating
10:59of salt, try to hold your hand about two feet above the piece of meat as you liberally sprinkle
11:03the salt onto it. Then, once the surface of the meat is fully coated in the salt, the
11:08pioneer woman recommends using your hands to press the salt flakes into the steak. The
11:14reasoning behind this is very simple and probably exactly what you'd assume. It helps
11:19the salt to stick to the meat. And remember to place the steak on a wire rack over a foiled-lined
11:24sheet pan after seasoning so the air can fully circulate around the meat.
11:29If you are searing a steak at home and want that awesome, perfectly salty crust you'd
11:33expect from a restaurant steak, there is a simple tweak you can make prior to doing any
11:38of your seasoning. Do not make the mistake of skipping the part where you use a paper
11:42towel to gently pat the raw steak until it's dry before adding any seasoning to it. The
11:47paper towel blotting technique is very simple to execute and might not seem like a necessary
11:52step, but it's essential for getting the best possible outcome with the cooked steak.
11:56"- The steak is incredible. I'm glad you're all enjoying it."
11:59It's important to be cognizant of the cut of meat when you're deciding on the best way
12:03to season it, and very often people do not take this into account when they start the
12:07seasoning process. The main factor here is that some cuts might do better with an actual
12:12legit liquid marinade first, as opposed to ones that just need a sprinkling of dry ingredients
12:18like salt and pepper. The majority of steak cuts require little more than salt to season
12:23sufficiently. However, certain steaks, such as hanger, flank, or skirt, are inherently
12:28tougher and therefore we advise that you marinate these cuts for four hours or even overnight
12:34prior to cooking.
12:35While a liquid marinade can technically be used for more tender cuts like ribeye, it
12:40definitely isn't required, and the use of a liquid marinade can overwhelm the flavor
12:44of the meat and decrease the potential for that nice browning of the steak in the cooking
12:49process.
12:51Butter is the secret ingredient to enhancing richness and flavor in a lot of high-quality
12:55restaurant steaks, but if you're going to employ this hack in your own kitchen, make
13:00sure you do it at the exact right time in the cooking process. Some folks might think
13:04that you can slap some butter on prior to cooking the steak and get juicier results.
13:09According to Kitchen Seer, the key is actually adding butter to the steak after it finishes
13:14cooking, then letting the meat rest a bit before serving. That resting period is a great
13:19time for the butter to melt over the top of the meat and yield a nice shiny sheen on the
13:24top.
13:25If you try to cook the steak with butter on it, you can end up with burnt-tasting steak
13:29because butter has a relatively low smoke point. If you really want to get wild, use
13:34compound butter, which is basically butter mixed with other ingredients to make it an
13:38even more flavorful steak.
13:41Grilling a steak is an art form to some, but there are several common ways to ruin a masterpiece.
13:47From not pat-drying to over-flipping and not getting the grill hot enough, here are the
13:52most common mistakes cooks make when grilling steak.
13:56Not all steaks are created equal, and choosing the right cut of meat will make a big difference
14:01when tossing it onto the grill. The first mistake people make with meat is buying poor
14:05quality cuts. Frederic Dallaire, executive chef at Lowe's Miami Beach Hotel, said,
14:11"'Meat is like electronics. Buy cheap and you will be very disappointed. Buy the best
14:16meat you can — grass-fed, organic, choice meat or better, not select. Buy a thick cut
14:22of steak. Thin cuts overcook easily, but a thick one will be more forgiving."
14:27Joy Beber, executive chef and co-owner of Joy Cafe in Atlanta, agrees. She says,
14:33"'A thick cut allows for control and for the fire to infuse more flavor. It also gives
14:38a little room for error. Once you choose that steak, be forgiving with the fat, too. Fat
14:44is not a bad thing. People often trim all the fat off of meat thinking it's bad for
14:49them."
14:50According to Dallaire, that's where the flavor is. He says to leave some fat. That way it
14:54will melt during cooking and give great flavor to the meat.
14:58Now that you have your perfect steak, it's time to cook. When it comes to mistakes when
15:03grilling meat, it's first things first, and not having a clean grill is often mistake
15:08number one. This may seem obvious, but it's an easy one to miss.
15:12Olivier Senusawi, executive chef at the Lowe's Atlanta Hotel, is very specific when he says,
15:19"'You must have a clean grill and clean it as you go. This will help create a proper
15:24sear and prevent burning."
15:26But honestly, why wouldn't you want a clean grill before getting started? Beyond the obvious
15:31reasons, it's also a way to avoid stale flavors from another dinner carrying over.
15:36Once you have a clean grill, you need to think about the right use of a heat source. Using
15:41fuel to start your grill when cooking with charcoal is another mistake. Senusawi says,
15:46"'Burning fuel to start the grill can make meat taste funny. Use a chimney starter to
15:51light charcoal, which is available at any hardware store. And then respect that grill
15:56by using the right tools on it. Using a fork to turn meat on the grill is a crime. When
16:02you pierce a piece of meat, all of the flavor will be released. Instead, flip your meat
16:06by using tongs."
16:07"'I'll get the tongs."
16:10Oftentimes, people are looking for those classic grill marks, or diamonds as some people call
16:15them. But then they don't allow the grill to get hot enough and then move the meat too
16:19often. Girl Carnivore's Keita Roberts had this to say,
16:23"'It's a classic mistake, and the signature grill marks don't set in and you end up letting
16:27too much heat out while trying to manipulate the steak. To master those grill marks, you
16:32must make sure the grill is hot enough. Instead of placing the steaks right on the grill,
16:38allow it to come to temperature for 15 to 20 minutes beforehand. The grill needs to
16:43be holding heat, and the grate needs to be hot enough to sear the meat initially, creating
16:47the classic crosshatch."
16:49Roberts says,
16:50"...once the steak hits the searing hot grates, close the lid and ignore it for one minute.
16:56Rotate 45 degrees and then wait another minute before flipping the steak. The thicker the
17:00steak, the longer the cooking time. But on average, for a one-inch steak, that one-minute
17:05trick is perfect to nail the signature grill mark we all want when not cooking in cast
17:09iron, but over a grill."
17:11This trick works whether you are cooking directly over the coals or doing a reverse sear.
17:18Cooking is associated with summer, and summer means fresh flavors. What better way to appreciate
17:23that than to use herbs from your garden? Michael Ollier, the senior corporate chef for the
17:28Certified Angus Beef brand, agrees. He said,
17:31"...summer is the season for fresh herbs and spices. Build flavors to enhance the overall
17:36taste and presentation of your steak with what you already have. One idea is to build
17:41a brush with herbs from around your house, add some oil and baste the grates on your
17:46grill with the mixture for added flavor."
17:48Ollier suggests to dip into a bowl of your favorite oil and brush directly onto the grates.
17:54The heat will awaken the herbs and bring out their aromas. Another idea is to rest your
17:59grilled steaks on top of your favorite chopped herbs and olive oil to automatically create
18:04a board dressing. That way, the heat from the steak will activate the flavors from the
18:09herbs. This will infuse the fresh taste with a robust beef flavor.
18:13One of the biggest mistakes people make when grilling a steak is cutting into it to see
18:18if it's done while it's still cooking. It's understandable why it may seem like a helpful
18:23thing to do, but it's a disaster for that meat. Jessica Randhawa, head chef and creator
18:29of The Forked Spoon, says,
18:31"...cooking meat to a safe temperature is not only critical in the food safety for your
18:35family and friends, but it is also easy with cheap, modern technology. We have the technology
18:41to help us be better cooks, and the digital meat thermometer is probably my number one
18:46must-have for the kitchen."
18:47Steak, along with poultry, fish, and pork, can now be cooked to perfection without having
18:53to guess and cut into the meat, which causes the loss of both moisture and nutrients. Most
18:58readily available meat thermometers can be purchased for $10, and some even have the
19:04temperatures for the various meats printed right on the thermometer.
19:08Cutting kills a steak more than not giving it a few minutes to rest. If you cut your
19:13steak right away, you'll let all of the flavorful juices run out. Letting the steak rest allows
19:19the juices to reabsorb into the meat, creating tender, juicy bites. You shouldn't need more
19:25than 10 minutes. If you have foil on hand, it's best to create a tent around your steak
19:30to keep the heat in while it rests. Once it's rested, slice it up and dig in. Leaving your
19:35steak be will also allow the juices to thicken slightly as they cool, so when you go to slice
19:41your steak, you don't have the juices spilling out everywhere.
19:45The secret to a good steak is controlling the moisture. Too much moisture will result
19:49in a gray, sad-looking steak instead. If you want your steak to get a nice sear on the
19:54grill, pat-drying it is crucial, and it's as easy as the name implies. Just take some
20:00paper towels and use them to firmly pat the meat on both sides before seasoning and searing.
20:06You want all the flavor you can get, but you want that without drawing out the meat's moisture.
20:11Pat-drying is a great way to get that meat to have a beautiful sear and a gorgeous crust.
20:16Don't skip this important step. Remember, people eat with their eyes first, so presentation
20:21is everything.
20:23Once you have your coals and the grill searing hot, go ahead and throw it on and just let
20:28it be for a bit. An interesting mistake people make is that they flip their steak constantly,
20:33fearing it will char and overcook. You don't have to do all that to prevent overcooking.
20:38Instead, leave the steak face-down for about four minutes and let a crust build before
20:43you flip to the other side. When you flip, you're finishing the steak and waiting for
20:47it to reach your desired internal temperature.
20:50Leonard Botello, pitmaster and owner of Truth BBQ in Texas, says,
20:55I prefer medium-rare, so I will usually pull around 125 to 130 degrees internally. At the
21:01end of the cook, right about five degrees lower than my pull temp, I like to flip the
21:05steak every minute until it reaches 125.
21:09You must still be careful, though, because the temperature will spike, and you can easily
21:13overcook or burn your meat. And cutting right after is also not a good idea. Botello says,
21:19Once you have pulled at your desired temperature, let the steak rest for a minimum of 10 minutes.
21:25If you cut into it too soon, all the rendered fats will pour out of the steak, and the steak
21:29will oxidize or dry out very fast. The rest ensures the fats soak back into the steak,
21:35giving you a very juicy bite.
21:37The Matrix is telling my brain that it is juicy and delicious."
21:45Grilling at the right time and in the right way makes or breaks the steak, and that's
21:49all about salt and fat. Salt the steak right before grilling. Devin Cameron, chef and owner
21:55of Braised and DeGlazed, has said that if you pre-season the steak, it will dry out
22:00and the taste will change to more of a cured meat taste. And remember that if you add the
22:04pepper before you grill, you will burn the seasoning. This isn't necessarily a bad thing.
22:10Some steak diners prefer the flavor over sprinkling pepper on after the fact. Another
22:15mistake with seasoning is not adding enough butter. Cameron says,
22:19I like to brush the steak after every turn with a mixture of butter and vinegar. Mix
22:24one tablespoon of butter with one tablespoon red wine vinegar in a small pan and brush
22:29this on the steak as it cooks.
22:32Don't forget the acid along with the salt and fat. Most grillers know that salt is important,
22:37but they might not realize that acid is almost just as important. Joy Boubert prefers to
22:43go with the traditional Tuscany way of serving steak, which includes a nice drizzle of olive
22:48oil, a squeeze of lemon juice, and all of the accumulated juices from the resting plate.
22:54You've spent the money on a nice cut of steak, but you're a bit stressed to actually cook
22:58it for fear of messing it up. Don't worry, here's what to avoid if you want to make the
23:02best of your beef.
23:05Choosing great beef and burgers is a fairly divisive choice. Some experts caution against
23:09it, such as Katie Flannery, co-owner of Flannery Beef, who dubbed it sacrilegious to grind
23:14up spendy steaks like ribeye or filet. Justin Owens, owner of Manzo Piedmontese, agrees,
23:21telling us,
23:22The first time I heard about people doing this was when a friend picked up some really
23:25expensive tenderloins and then told the butcher to grind them, who nearly had a heart attack
23:30upon hearing the request, and when he told me, I almost had a stroke.
23:34For Flannery, this is purely a waste of money. She explained,
23:38Your average consumer would be hard-pressed to tell the difference between a burger made
23:42of ground ribeye compared to one made of ground chuck eye, though the price tag would be significantly
23:47different.
23:48This isn't to say you can't shell out for top-notch burger meat, provided you know what
23:52to ask for. Braising cuts like chuck or brisket have loads of flavor, which will come through
23:57in the final mince. For example, chef and owner of Thistle & Grouse, Bobby Will, loves
24:01using a mix of chuck, brisket, and short rib for the perfect ratio of texture and flavor
24:06in his burger patties.
24:08Paying a bit more for dry-aged prime or lusciously marbled wagyu, according to chef Michael Paley,
24:14executive steakhouse chef at Prime 54, also adds, quote,
24:17"...a great depth of flavor and umami to the burger."
24:21By far the most egregious error cited by our pros is overcooking a good steak. Rusty Pelican
24:26Miami executive chef Fiorella Cornejo explained,
24:30"...the most heinous way you can ruin an expensive steak is by ordering it well-done."
24:34What if somebody wants theirs well-done?
24:38We ask them politely yet firmly to leave.
24:42This, Flannery says, is due to the way in which overcooking affects the texture of the
24:46meat. She explained that expensive steaks are generally sought after for their tender quality,
24:50saying,
24:51"...when you overcook a steak, you cause the muscle fibers of the meat to tighten, creating
24:56an incredibly tough end result."
24:57Since there are other cuts of steak that are inherently tender, it's blasphemous to take
25:02a tender cut and deliberately turn it tough.
25:05If you ask chef Michael Vignola, director of culinary at Fetch Hospitality Group, erring
25:09on the side of undercooking is best. He explained,
25:12"...I do not think it is possible to undercook a steak. I personally believe the redder the
25:17better. I love it raw."
25:19But even for those who don't share Vignola's tastes, the quality of the beef just shines
25:23when it's properly cooked. As Paley explained,
25:26"...the higher the quality, one can experience more layers of flavor and complexity as you
25:31bite through a great crust with a rare to medium-rare interior."
25:36Despite Vignola's insistence, many would argue undercooking a steak isn't a great idea either.
25:41As Flannery explained, lots of people enjoy raw steak in the form of steak tartare, and
25:46others like steak cooked to a rare 120 degrees. However, there is a much smaller market for
25:51people who enjoy beef between those two temperatures.
25:54Will echoed Flannery's point. He noted that without the Maillard reaction, which occurs
25:58when high heat from searing or grilling caramelizes the proteins on the outside of the steak,
26:04you'd be hard-pressed to gain the rich, savory flavor you expect from a well-cooked steak.
26:08And the texture of an undercooked steak, which Flannery characterized as rubbery, isn't ideal
26:13either.
26:14According to Guara Pimenta, executive chef of Vella Seaport, undercooking is even worse
26:19when it comes to fattier cuts of steak like a ribeye or tomahawk. He maintains that these
26:23steaks demand a somewhat higher cooking temperature that will allow you to better render the fat.
26:28That said, for Cornejo, this one ultimately comes down to personal preference. She observed,
26:33"...my favorite way to cook a steak is medium-rare. Some people may think that is undercooked,
26:38and some people may think it is overcooked. It just depends on what you prefer."
26:42For some professional chefs like Cornejo, freezing steaks is never a great idea, but
26:47others say there's a time and a place for the practice. As Paley explained,
26:51"...I would not recommend this, but if you are purchasing a large amount of Kobe beef,
26:55for example, and can't eat it all in one sitting, freezing it is okay as long as it is tightly
27:00wrapped."
27:01Vignola notes that not only can freezing halt the aging process, but it can make steaks
27:06even more tender if done correctly. He explained,
27:09"...if done properly in cryovac and thawed properly, I do not think it is a bad idea."
27:14Flannery echoed this belief, though she noted that other attributes, such as color stability,
27:19are negatively affected by the process. Pimenta offered another suggestion, saying,
27:24"...to keep from ruining the steak, it is important to wrap the piece of meat tightly
27:28in a vacuum-sealed bag to avoid freezer burn."
27:31Pimenta also noted that how you defrost a steak is just as important as how you freeze
27:35it. He recommends submerging the frozen steak in cold water while it's still in its vacuum-sealed
27:40bag. Will, meanwhile, recommends placing the bag in the fridge to let it come to temperature
27:45slowly, saying,
27:46"...rushing it underwater will cause it to lose a lot of the texture and moisture. Do
27:50not defrost in a microwave."
27:53Much like undercooking a steak, under-seasoning it is far from the best way to let top-notch
27:57beef shine. As Will succinctly put it,
28:00"...Under-seasoned steak is bland, and bland food is terrible."
28:04But this isn't just a question of flavor, according to Cornejo, who notes that seasoning
28:08steak with salt helps to pull out its juices and create a delicious crust. Will agreed,
28:14saying,
28:15"...I prefer to pull my steaks out one hour before cooking them, seasoning them with salt
28:19and pepper, and letting them come to room temp before cooking. It almost lightly cures
28:23the steak."
28:24Wow, I was way off. I thought it was the bland leading the bland.
28:29That said, if you're unsure about seasoning, it's best to err on the side of too little
28:33to start. As Flannery suggested,
28:36"...an under-seasoned steak will be a lackluster eating experience, but you can always add
28:40additional seasoning after cooking, whereas if you over-season at the beginning of the
28:45cooking process, it's harder to reverse that once cooked."
28:49While a well-seasoned steak is a delicious thing, it's certainly possible to go overboard.
28:54As Flannery explained,
28:55"...there is absolutely too much of a good thing. Over-seasoning a steak will overpower
29:00the natural flavor of the meat and lead to an unbalanced taste."
29:03Will says this holds particularly true with overpowering spice rubs, something he sees
29:08done all too often by many of his fellow chefs. While he's in favor of certain rubs,
29:13such as blackening spice or a classic French au poivre, taco seasoning or pastrami spice
29:18are major no-nos with expensive steaks in particular. For his part, Pimenta explained
29:23he relies on a simple combo of salt, pepper, and just a touch of sugar to help the steak
29:28caramelize.
29:29Paley keeps things even simpler, noting that crunchy salt is really all you need. As he
29:34explained,
29:35"...over-seasoning also comes into danger of the seasoned crust burning on the grill,
29:39which will kill the taste of the meat."
29:41However, even plain salt can be overdone, according to Owens and Vignola. Owens noted
29:46that he's noticed many diners prefer the subtle flavors of a milder-flavored meat, saying,
29:52"...adventurous eaters may be more vocal about a flat, bland, or boring taste."
29:56He went on to observe that chefs and clients alike generally enjoy the pure beefiness of
30:01a minimally-seasoned steak.
30:04The word steak encompasses a host of cuts, from lean tenderloin to fatty prime rib and
30:09everything in between. With all of this variety, it should come as no surprise that each steak
30:13demands its own particular brand of TLC. As Vignola noted,
30:17"...a steak that's microwaved versus slowly cooked over a mesquite is going to be very
30:22different. I could argue the cooking method is more important than the steak itself."
30:27Pimenta elaborated, saying,
30:29Some cuts are best grilled, seared, and even roasted, while others must be braised. So
30:34definitely choose your method of cooking before you start any prep.
30:38For Will, flank or skirt steak demands the smokiness of a hickory wood-fueled grill or
30:42charcoal, while he prefers searing a fillet in a hot cast iron pan and finishing it in
30:47the oven with butter, thyme, and garlic. He takes care to baste the steak when it emerges
30:52to ensure that it's gleaming brilliantly. And at Vella Seaport, Pimenta says,
30:57We grill skirt steak as it's one of the most flavorful cuts of beef, and it is a great
31:01steak for grilling.
31:04Once you've lovingly thawed, seasoned, and cooked your top-notch steak, it would be tempting
31:08to dig right in. But despite the enticing aromas and tantalizing sizzle, attacking a
31:13fresh-off-the-grill steak with a knife is a major faux pas. According to Vignola, by
31:18not allowing the steak to rest before cutting it, you're inviting it to bleed all over,
31:23potentially resulting in dry steak. Instead, once your steak is finished, set it on a plate
31:28or board and cover it loosely with foil so that the juices can redistribute within the
31:33meat. As for how long it should rest, 5 minutes per inch of thickness or 10 minutes per pound
31:38are great benchmarks. Once you've let your steak rest the appropriate amount, you should
31:43have no issue carving it up and digging in.
31:46Steak is always at its best when fresh, but should you end up with leftovers, do not write
31:51them off.
31:52Well, it is leftover night. We have steak, pasta. What are you hungry for?
31:57Tony Ridinger.
31:59Flannery suggests leaving any leftover steak in whole pieces and refrigerating overnight
32:04for chilling it like this will make cutting the meat into thin slices easier. Haley likes
32:09to enjoy leftover steak on a salad, and Flannery loves a steak sandwich. And of course, leftover
32:14steak doesn't always have to be eaten cold, as Owens suggested.
32:19My personal favorite is thinly slicing and lightly reheating the steak in a pan or toaster
32:23oven. Depending on breakfast or lunch, I'll make a sandwich or have it with eggs and toast.
32:29Haley also likes the idea of steak tacos, while Cornejo is a fan of using steak in empanadas.
32:35Pimenta loves transforming leftover steak into a steak and potato soup, and Will likes
32:39using it to bulk up a cold noodle salad with sesame ginger dressing. The point is, a steak's
32:44lifespan does not end the day you cook it, and once it's already cooked, you have even
32:49more time to get creative with it.
32:52Let's face it, nothing breaks the heart like badly cooked beef. Fear not, though. These
32:56tips and tricks will help you rustle up beef tenderloin like the best of them.
33:00If you say tenderloin, most people will assume you're talking about beef. But steers aren't
33:04the only animals with a tenderloin muscle. Your average butcher shop or meat counter
33:08is also likely to offer pork tenderloin and even chicken tenderloin, otherwise known as
33:13chicken tenders. Both of these meats are exactly as tender as their name suggests.
33:20But even if you zero in on beef from the get-go, there are a few missteps you can make at the
33:24starting line. First off, it's important to know the difference between beef tenderloin
33:28and filet mignon. The latter is the tenderest part of the tenderloin, located at the very
33:33end of the muscle, and is generally the most sought-after part of the cut. It's usually
33:37more expensive than other cuts of beef and can also be confused with other, less tender
33:41beef filets if you don't examine the packaging carefully.
33:44Even after you've found the right cut in the butcher case, there are a few things you can
33:47check for to ensure you've got the best of the best. Matthew Kreider, executive chef
33:52of Steak 954, suggests,
33:54"...always buy your steaks from someone you trust. I prefer not to buy mine from big-name
33:58grocers. Find a butcher or a grocer with a good program that can tell you where your
34:02steak is coming from."
34:03Meanwhile, Aki Suzuki, general manager of American Cut, notes that you can guarantee
34:08an even more flavorful steak by looking for a bright red color, with fine marbling.
34:13Once you've found the perfect steak, it's time to get cooking, right?
34:16"...I'mma fire up the grill and all set!"
34:19Well, not quite. Depending on where you bought your beef tenderloin, it may require a bit
34:23of trimming first. Often, beef tenderloin is sold already cleaned or even sliced into
34:28medallions ready for cooking. But a whole beef tenderloin includes not just the tenderloin
34:32itself, but also a fair amount of silver skin and excess fat, not to mention the chain muscle.
34:37All of this must be trimmed before cooking. If you've got the whole thing, about 30 percent
34:42of the tenderloin will need to be removed before you even start cooking. Obviously,
34:46that may seem like a lot of extra work, as well as quite a bit of waste for a cut that
34:49tends to sell for a whopping $30 a pound.
34:52But don't even think about throwing these valuable pieces of meat away. While they might
34:55not cook up quite like beef tenderloin, there's loads of flavor in these trimmings. The chain
35:00muscle can be chopped and sautéed to be enjoyed in steak fajitas or a Chinese takeout-inspired
35:05beef and broccoli stir-fry, for example, while the other trimmings can be used to make
35:09stock, broth, or ground into burger meat. Lean beef trimmings also provide a decent
35:14start for your next sauce. Consider using them to make a rich, delicious no-drippings
35:18gravy to serve with your tenderloin, or cooking them down into a luscious au jus.
35:23Once you've trimmed the tenderloin, there's another essential step required to get it
35:26ready for cooking — tempering. Many chefs agree that beef is happiest when cooked not
35:31from fridge temperature, but rather from room temperature. This helps ensure even doneness
35:36While the thought process behind tempering beef certainly makes sense, not all experts
35:40are in agreement about it. A little while back, Serious Eats tested this theory by bringing
35:44one steak to room temperature before cooking it and cooking another from fridge temperature.
35:49They found that it barely made a difference to the doneness of each. And if you ask the
35:53USDA,
35:54From a food safety perspective, you never want to leave any meat out of the fridge for
35:57longer than two hours. So when it comes to this tempering tip, feel free to follow our
36:01experts' advice if you like. But if you forget, don't worry too much.
36:06Depending on how you're cooking your beef tenderloin, you may want to break out the
36:09butcher's twine before getting started. Aki Suzuki points out that tying your roast will
36:13help it cook evenly, though adds that this method is only really necessary if you're
36:17cooking the tenderloin as a whole roast. He says,
36:20For filet mignon, tying is usually unnecessary unless you want to maintain a perfect round
36:25shape. That said, Matthew Kreider says that a more uniform shape isn't just about aesthetics.
36:30He claims that a nice, round shape can also contribute to a more uniform cook, adding,
36:34You can cook these steaks without it. However, it can be a nice touch.
36:38So how do you go about this? You'll want to tie loops about every inch, using one, continuous
36:42strand of butcher's twine. It can take a bit of time to get the hang of it, so it's best
36:46to rely on an expert like Martha Stewart, who has a great video showing you how to manage
36:50this at home.
36:51So this is how you do it. Isn't that nice and neat?
36:55If you find yourself at a loss, a good butcher should be able to take care of this step for
37:00you, which is all the more reason to seek out a top-notch vendor when sourcing your
37:03beef tenderloin.
37:05Beef tenderloin is a very tender steak, of that you can be sure. But as is often the
37:09case, its tenderness is inversely related to its richness in flavor. To put it bluntly,
37:13beef tenderloin can be a bit blander than some of its more marbled cousins. As a result,
37:18it's even more important to get a lovely brown char on the outside of the steak than it is
37:23with other cuts of beef, as the Maillard reaction will help bring out even more of its flavor.
37:27The one thing that has the potential to get in your way? Moisture. Vanessa Parrish, private
37:32chef and executive director of Queer Food Foundation, explains,
37:35"...you do not want that layer of moisture between the sear and the steak. It causes
37:39that moisture to evaporate once it hits the skillet and can turn your steak gray. I hate
37:43to see a steak lose that nice crust opportunity."
37:46So be sure to pat your steak dry thoroughly with paper towels before cooking it, or do
37:50as Matthew Kreider does, and go one step further. He says,
37:53"...I like to air dry my steaks overnight so they get a much nicer crust. This can easily
37:58be done by placing the steak on a rack set over a baking dish and setting it in the fridge
38:02overnight."
38:03Beef tenderloin is a relatively lean cut, which means that it can be a heart-healthy
38:07choice. But from a flavor standpoint, if you're looking to bring out all of its richness,
38:12adding a bit of fat never hurts.
38:14"...butter."
38:15While Matthew Kreider claims that you don't need a lot of fat to cook tenderloins, he
38:22does note that finishing with a bit of fat adds loads of flavor. He says,
38:26"...I love to baste mine in some brown butter with a garlic clove and thyme. And gilding
38:30the lily with a round of compound butter is a great way to push its tastiness up to 11."
38:35Kaelin Guso, executive chef at Lafayette Steakhouse in Miami, Florida, agrees. He says,
38:41"...since these cuts are very lean, it is advisable to add some fat — such as butter
38:45or oil — to prevent them from drying out during cooking and to enhance their flavor.
38:49Personally, I love using butter to enhance the rich flavor of the steak. But while butter
38:53may well be the perfect finishing fat, it's actually not the best choice when it comes
38:57to cooking the steak itself. For that, you'll want to use a fat that can stand fairly high
39:02temperatures, such as canola or avocado oil. These fats have a high enough smoke point
39:06to achieve the perfect sear on your steak without burning it.
39:10The last essential element when it comes to getting the perfect crust on the outside of
39:14your steak is the temperature at which you cook it. Cooking beef at a fairly high temperature
39:18is the best way to get a lovely browned exterior, explains Matthew Krietor. This goes especially
39:23when it comes to leaner steaks like tenderloin, which are easier to overcook than fattier
39:27steaks such as ribeye. Krietor says,
39:29"...I always cook leaner steaks like this quickly so as not to overcook them and to
39:33get a nice sear."
39:34Aki Suzuki agrees, noting that he prefers a double-barreled approach when cooking beef
39:38tenderloin. He suggests,
39:40"...start with a high temperature to sear and create a crust, then finish at a lower
39:44temperature — in the oven — to ensure even cooking."
39:47Using a cast-iron skillet is probably the best approach here, as they are known for
39:51their ability to retain high temperatures.
39:54Given the mild flavor of beef tenderloin, it's essential to season it well with salt
39:58and pepper. As a rule of thumb for seasoning steak, a tablespoon of salt for every pound
40:03of meat is a good bet, but when should you do this? Some prefer to season their meat
40:09hours or even two days in advance. This approach ensures that the salt will penetrate the crust
40:14and into the meat itself. But if you haven't had time to season quite that far in advance,
40:18be warned — there's a window where seasoning early can actually cause you problems. By
40:22and large, if you season up to 40 minutes before cooking, you're probably in the clear
40:27— any later than that, however. And seasoning early will only bring moisture to the surface
40:31of the meat, making it difficult for the perfect brown crust to form.
40:35If you haven't had a chance to season your beef tenderloin well in advance, it's best
40:39to season just before cooking.
40:41No one likes overcooked steak, but it's particularly unappealing when it comes to beef tenderloin,
40:46since the cut's lack of fat can make it doubly dry if too well done. And to add insult to
40:50injury, its lack of fat makes beef tenderloin even more susceptible to accidental overcooking
40:55than many other cuts of steak. Matthew Kreider says,
40:58"...it can be extremely easy to overcook these steaks. There is not a lot of fat in them,
41:03so they will cook faster and rest further than let's say a strip loin or a ribeye."
41:07You can use a meat thermometer to gauge whether beef has reached the ideal medium-rare temperature
41:11— 130 to 135 degrees Fahrenheit. Vanessa Parrish offers another suggestion, though.
41:17Cooking tenderloin as a roast, which she says can be more forgiving than cooking them from
41:21start to finish in a pan. Once you've cooked beef tenderloin to perfection, it can be tempting
41:26to dig right in. Resist that urge, though. It's essential that any cooked steak rests
41:30before carving to ensure that the juices can redistribute inside the meat. Matthew Kreider
41:35tells us,
41:36"...always rest your steaks. Please always rest your steaks. Your steak deserves it.
41:40You deserve it. It will be so much more tender and juicier if you let it rest."
41:44As for how long to rest your meat, Aki Suzuki recommends at least 5 to 10 minutes, though
41:49the actual time can depend on the size of the steak. Thinner cuts can rest for a mere
41:535 to 7 minutes, while thicker steaks and roasts may need to rest 10 minutes or up to 20.
41:58As a rule of thumb, Kreider recommends a resting time of between a third and half of the original
42:03cook time. Tenting steak loosely with foil will keep it from going cold without allowing
42:07too much moisture to build up and softening that crispy crust you worked so hard to develop.
42:15While the steak rests, you've got just enough time to whip up a delicious sauce. Purists
42:19may scoff, but a top-notch sauce can push the flavors of mild-mannered beef tenderloin
42:24to total perfection. Matthew Kreider even terms this particular steak a sauce sponge,
42:30noting that a wide variety of sauces can suit it perfectly. Some of the best sauces
42:34to serve with beef tenderloin are pan sauces, which take full advantage of all of the flavorful
42:38fond left in the bottom of the pan after cooking. Bring up this fond using cognac for the beginnings
42:43of a classic au poivre sauce, or use red wine and cook it down by half before emulsifying
42:48it with butter to make a tasty red wine reduction.
42:51You know what? I am gonna have that third steak after all. Go ahead and put that order
42:55in now, please and thank you."
42:57But pan sauces aren't your only option. Horseradish-infused creme fraiche is a classic sauce to serve with
43:03roast beef that goes just as well with beef tenderloin, while a classic béarnaise sauce
43:07adds all the richness this steak needs to take it to the next level. If you want something
43:11a bit lighter, an Argentinian-inspired chimichurri complete with fresh herbs and acid can be the
43:17perfect pairing.