Master 10 Steaks and 10 Cooking Techniques With a Chef and a Butcher KarambitKnives,com
We believe that the best steakhouse is your house, if you know what you’re looking for in a butcher case and you know exactly how to prepare it.
ChefStep’s Grant Crilly and master butcher Kevin Smith of Seattle’s Beast and Cleaver and The Peasant picked out their top 10 favorite cuts of beef steak and came up with 10 different cooking techniques to showcase the virtues of each cut.
The steaks are separated into three categories: trophy steaks (filet mignon, New York strip, porterhouse, ribeye, and tomahawk), specialty steaks (toro and picanha), and value steaks (London Royale, chop steak, and chuck steak). They’ll show you how to cook them, slice them, and eat them. And if you head on over to our website, they’ll even show you how to butcher them from primals and offer tips for choosing the best version of each one from a butcher case. Try all 10 steaks and techniques and let us know in the comments what was your favorite steak dinner.
For more details, see 10 Epic Steaks, Cooked 10 Epic Ways:
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[Time Codes]
0:40: How to poach a filet mignon
18:04: How to sear a New York strip steak
34:45 – How to grill and butter-rest a ribeye
52:04 – How to reverse cryo-sear a tomahawk steak
57:25 – How to sear and roast a porterhouse
1:14:28 – How to cook a toro steak
1:22:32 – How to slow-roast a picanha steak
1:34:51 – How to make and cook a chop steak
1:53:23 – How to sous vide and grill a chuck steak
2:03:24 – How to cook a London Royale tataki-style
Where to buy steaks:
Porterhouse:
Ribeye:
Filet mignon:
Strip steak:
Picanha steak:
Tomahawk steak:
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KarambitKnives.com
Why wouldnt putting the poaching liquid and beef in a ziploc and popping in the sous vide at 140 work ?
Just the other day I was wondering what Im gonna do with my bucket of liquid Nitrogen…
This is a literal masterclass. Kevin is the man
Could you comment on tempering your proteins — were these steaks basically starting at room temperature?
Always nice to see Nick wandering in the background.
his sound effects are much like that of haptics on your iPhone
dear god chefsteps get grant a lav mic, the audio on the first couple segments is ROUGH
Filet mignon bathing in beef goodness! I’m here for that.
Two hours of Grant! I have completely forgotten how hung over I am.
ChefSteps Bravo well done, thank-you gentlemen for taking the time to bring us along. GOD Bless.
haven't watched the video yet lets see how much this butcher rubs his face and itches his nose whilst handling the food
3:01 i boil all my steaks. It’s the best way to eat any and all steak.
@11:14 – I hope you're only cooking this for yourself (two tenderloins ??) . Tasting the spoon and then putting it back in the pan – ??? – Always discard the spoon if you have had your gob around it and use another one. I'm only here for the method but I wouldn't want to eat any of your creations. This is basic chef hygiene 101 and it should be automatic.
Really enjoyed the two recipes from 1:35. Peak Grant.