I’m confused here. You take the fat again and cook it while its covered and you then put it to the side. You then take another pan and use the butter/water then the big chunk of butter. But you never address the rendered fat again. What do you do with that? And was it the same old fat from the beginning or new fat? Did you say use bacon is okay?..But again, what was the purpose of this second round of fat for. thank you…
First, thanks for watching.
The rendered fat.
You add some salt and serve it on the side. Here in Taiwan, people enjoy salted crispy fat.
There was no second round of fat. I just cooled it and re-crisped it before serving.
I would not use bacon when cooking the meat as it’s going to burn very fast and add salt to your steak. It’s also going to change the taste of your meat.
Have a good day.
First, thanks for watching.
I shot this with my cellphone a long time ago without color correcting. The colors are a little out of balance especially the red.
I sure ate that steak though 😀
I wish I had that smoke extractor fan. I fill my home kitchen with smoke doing this on my stovetop. I bought an electric smokeless grill for the countertop, and it has eliminated the smoke but it doesn’t get hot enough. I hate gas grilled steaks. I think I’ll just come to your restaurant. That looks amazing. I want the cracklings, too. ❤️
I just tried this cooking method and I made the best steak I’ve ever had! So buttery!
I was finally able to make the perfect steak for my wife!
Thank you for this tutorial!
Hi, thanks for watching.
In my restaurants, I also use the sear and bake in the oven technique to cook a thicker steak. I made this video at the time for customers in my restaurant that don’t have an oven. In Asia where I am, 98% of the population doesn’t have an oven.
I’m. I thought when he first pulled the steak off that he was done with it. I was like man this steak doesn’t look good. But when it came back and then seared it, it looks spectacular.
It is a valid option if you have a dairy allergy. However, beware of the salt content of margarine. Some brands have a very high sodium content. Perhaps if you go a little lighter on the seasoning you could make it work.
Let me know how it turned out. 😀
You are right. However, if you are going to baste it in butter like I did, be careful with the amount of salt that ends-up on you plate.
Thanks for watching.
Dude, why your video popped up while I’m super hungry was evil! ;-). That looked amazing man and the overall size of the restaurant as it appears in the video, mannnn that must of smelled amazing! I cook filet very similar. Unfortunately my wife doesn’t like ribeye as she doesn’t understand that fatty value! 🙄. Best wishes and thx for increasing my hunger…lol
Thanks for watching. There is nothing wrong being hungry watching a steak being cooked. A filet is also a great cut. It has its place but, also not my favorite. I would say that in my retaurants, 90% of men eat a ribeye or a NYstrip and 90% of the women eat a filet.
This is my favorite steak in your restaurant sir 🤩🤩🤩 hope to come back agin in the park very soon 😊😊😊😋😋😋
I’m confused here. You take the fat again and cook it while its covered and you then put it to the side. You then take another pan and use the butter/water then the big chunk of butter. But you never address the rendered fat again. What do you do with that? And was it the same old fat from the beginning or new fat? Did you say use bacon is okay?..But again, what was the purpose of this second round of fat for. thank you…
First, thanks for watching.
The rendered fat.
You add some salt and serve it on the side. Here in Taiwan, people enjoy salted crispy fat.
There was no second round of fat. I just cooled it and re-crisped it before serving.
I would not use bacon when cooking the meat as it’s going to burn very fast and add salt to your steak. It’s also going to change the taste of your meat.
Have a good day.
That’s rare friend, not medium or medium/rare. Nonetheless I’d eat it.
First, thanks for watching.
I shot this with my cellphone a long time ago without color correcting. The colors are a little out of balance especially the red.
I sure ate that steak though 😀
I wish I had that smoke extractor fan. I fill my home kitchen with smoke doing this on my stovetop. I bought an electric smokeless grill for the countertop, and it has eliminated the smoke but it doesn’t get hot enough. I hate gas grilled steaks. I think I’ll just come to your restaurant. That looks amazing. I want the cracklings, too. ❤️
Thanks for watching.
That smoke extractor is commercial grade and not cheap on purchase and not cheap on the electrical bill but, it works 😉
@The Protean. Oh yes, I know. I was just wishing. 🙂 If I put a home version installed over my home stove I’d have to run a vent through the attic.
Best pan fry steak tutorial ever!!!!
Thanks for watching!
I just tried this cooking method and I made the best steak I’ve ever had! So buttery!
I was finally able to make the perfect steak for my wife!
Thank you for this tutorial!
Thanks for watching. Glad to see that it helped you.
Would it be better to sear both side then pop it in the oven at 250 dagree instead of constantly taking it in and out and flipping it?
Hi, thanks for watching.
In my restaurants, I also use the sear and bake in the oven technique to cook a thicker steak. I made this video at the time for customers in my restaurant that don’t have an oven. In Asia where I am, 98% of the population doesn’t have an oven.
I’ve been cooking steak with this method for years! It’s delicious!
Great to hear!
Perfect, simple and easy and best………Didn’t know about water and butter mix Thanks. Now you can turn up the volume and eat.
Thanks for watching and your kind words.
Glad I am not cleaning that stove 😂.
You and me both!
@The Protean. 💯😂👈
Did you used to be a Marine? Your hair cut says yes, thank you for your service.
I wasn’t in the service but I am sure that people who were would appreciate your sentiment.
God that looks soo good.
Thanks.
nice! love seeing other peoples way of cooking a nice steak meaning theres no real right way 🙂
Thanks for watching!
The way you teach while cooking is so practical, will definitely try it.
Thanks a lot
I’m. I thought when he first pulled the steak off that he was done with it. I was like man this steak doesn’t look good. But when it came back and then seared it, it looks spectacular.
Thanks for watching.
Great video, thanks! Have you ever tried to caramelize the steak with margarine instead of butter? I can’t have butter.
It is a valid option if you have a dairy allergy. However, beware of the salt content of margarine. Some brands have a very high sodium content. Perhaps if you go a little lighter on the seasoning you could make it work.
Let me know how it turned out. 😀
@The Protean. thank you!
Awesome tutorial! On my way to go buy some steak right now 😎
Rock on!
Awesome. Best steak I’ve ever had after following the recipe
Glad you liked it
You MUST heavily season it, the streak loses seasoning while cooking
You are right. However, if you are going to baste it in butter like I did, be careful with the amount of salt that ends-up on you plate.
Thanks for watching.
Dude, why your video popped up while I’m super hungry was evil! ;-). That looked amazing man and the overall size of the restaurant as it appears in the video, mannnn that must of smelled amazing! I cook filet very similar. Unfortunately my wife doesn’t like ribeye as she doesn’t understand that fatty value! 🙄. Best wishes and thx for increasing my hunger…lol
Thanks for watching. There is nothing wrong being hungry watching a steak being cooked. A filet is also a great cut. It has its place but, also not my favorite. I would say that in my retaurants, 90% of men eat a ribeye or a NYstrip and 90% of the women eat a filet.