- 13 minutes ago
Chef Fariyal Abdullahi of Hav & Mar shares how to cook the perfect steak at home. Learn how to master a pan-seared ribeye with a golden-brown crust and juicy centre using simple techniques like butter basting, a cast-iron pan, and an oven. She also shows you how to make a rich hollandaise sauce that pairs perfectly with the steak.
Category
🛠️
LifestyleTranscript
00:00The perfect steak for me has the beautiful golden brown crust on the outside, perfectly seasoned of course, and then
00:10when you cut into it, just so juicy and tender.
00:15You don't need any fancy equipment. You don't need a grill. All you need is a pan and an oven.
00:19All you have to do is grab a piece of steak and start cooking.
00:22I'm Farel Abdullahi and today I'm going to teach you how to cook the perfect steak in your kitchen.
00:32Honestly, the way we cook the steak at the restaurant is not that different from how we're cooking it today.
00:37As long as you have the foundation of a quality piece of steak, that's all that matters.
00:44So today we're going to be cooking a ribeye. I'm sure you've heard of it. It's one of the most
00:50popular pieces of the cow.
00:52So here's three reasons why the ribeye is the perfect cut of steak to cook.
00:56Look how tender the steak is. It comes from the part of the cow that does very little work.
01:02Reason number two, all the marbling. All these white squiggly lines that you see, that's fat within the muscles.
01:10And what happens when you cook the steak? All that fat is getting cooked and making the steak juicy from
01:16the inside.
01:18I mean, come on.
01:19And then reason number three, this beautiful fat cap. The fat cap is just more flavor. It makes it extra
01:24rich and creamy.
01:25Before we start seasoning, just make sure you pat dry your steak. You want to get rid of any surface
01:31moisture.
01:32Moisture is the enemy of flavor.
01:35When you have moisture on the steak, what happens when it hits that hot surface of the pan is it
01:40creates steam.
01:41And the steam acts as an invisible shield. It doesn't allow it to get to the high temperature quickly.
01:48And that high temperature is what gets you that crust that gives you the extra flavor.
01:53When you have prime steak, you don't really need to do that much to it.
01:58So for now, I'm just going to season it with salt. We're going to season it all around.
02:02You're going to have to be very generous with the salt, especially with a thick piece of meat like this.
02:07I like to get mine around two inches.
02:09The thinner it is, the more likely you are to overcook it.
02:11Seasoning from higher up ensures that you're seasoning more evenly.
02:17And then making sure that you season every side of the steak.
02:20Don't freak out. Even this is not enough salt.
02:23Because guess what? Once it's done cooking, we're going to salt it even more.
02:26The salt having made contact with the surface of the steak, it's already starting to release the moisture.
02:33So we have a couple of options.
02:34We can start to cook this immediately, which is totally fine.
02:38But ideally, leaving it for 24 hours to fully complete releasing all the moisture, that will give you the best
02:46results.
02:46Since I'm cooking it right away, I'm going to go ahead and season it with a black pepper now as
02:51well.
02:51Whether you're seasoning with salt ahead of time or not, you just want to be sure to season with a
02:57black pepper just at the moment where you're ready to cook.
03:00So, all sides perfectly seasoned.
03:05She's ready to go into a hot pan.
03:11So it's really important that you're starting off with a steak that's at room temperature and not cold.
03:15The outside will burn before the internal temperature of the steak is cooked if you're starting off with a cold
03:21steak.
03:21I'm cooking with a cast iron today.
03:23I would say this is the gold standard.
03:25It distributes heat evenly and that gives you an even cook on your steak.
03:29I'm starting off with a really hot pan.
03:33So I have chef hands.
03:34I'm not afraid to touch the really hot pan.
03:36Another way of telling if the pan is ready to go is you'll start to see some smoke rising from
03:42the pan.
03:42You just want to cover just a base thin layer to cover the pan.
03:48Canola oil can withstand higher temperatures of up to about 400 degrees before it starts to burn.
03:55Whereas extra virgin olive oil, its smoke point is around 325 degrees before it starts to burn and go bad.
04:00So you want that higher smoke point.
04:02Once it starts to shimmer, that's when you add your steak.
04:05It starts to make these little ribbons.
04:09That's when you know it's ready to go.
04:15You hear that?
04:17That is the sound of perfect searing.
04:20I like to press it down because it helps ensure you get an even crust across the entire steak.
04:27With a cut this thick about 2 inches, I'm going to cook each side for 2 minutes and then I'm
04:35going to finish the rest in the oven.
04:36Oh, that smells good.
04:39Time to flip.
04:44You see that even, beautiful, we call it GBD, golden brown delicious.
04:51Beautiful, beautiful crust.
04:53So I'm going for medium rare.
04:56That's the internal temperature of about 135 degrees.
05:00But, once I pop it into the oven, I'm going to pull it at around 128 degrees because you have
05:07to account for carryover cooking.
05:09So you have to pull it out about 5 to 7 degrees before the temperature that you're going for.
05:15Now it's time to flip again.
05:23Another beautiful, beautiful crust.
05:27So now we're melting a little bit of the fat cap.
05:31As delicious and buttery as the fat cap is, you don't want too much of it because no one wants
05:38to bite into pure fat.
05:41I'll let you do it.
05:42If that's your thing, go ahead.
05:43We haven't skipped a single side.
05:45Every single side needs that love.
05:47I'm going to turn the heat down just a smidge.
05:50There's more oil in the pan now.
05:51So I'm going to get rid of some of it and introduce the butter.
05:54So we're going to baste it with butter, garlic, and thyme.
06:00Just for pure deliciousness for about 60 seconds.
06:03All this is for flavoring.
06:06And you get a really nice crust when you're basting.
06:08The thing I love about cooking steak is if you're having guests over, as simple as it is, it can
06:14also be such a showstopper.
06:16Everyone is always so impressed when you cook them a perfect piece of steak.
06:19I like to finish it in the oven because of the radiant heat.
06:23So you're more likely to get an even cook on the steak throughout the entire steak.
06:27She's gorgeous, but she needs to go in the oven.
06:32The steak is going to cook 400 degrees for about five to seven minutes.
06:36All right.
06:39Time to take a route.
06:41So I'm going to go ahead and check the internal temperature of the steak real quick with my digital thermometer.
06:47Because I'm going for a medium rare steak, I'm going to pull it out at 128 degrees because you want
06:52it to end up at around 135 degrees.
06:55The reason you want to let your steak rest is because when you're cooking the steak, because the muscles tense
07:01up, all the juices concentrate to the center of that steak.
07:06And what happens when you let it rest is all the juices redistribute throughout the steak.
07:10And now while the steak is resting, I'm going to go ahead and make my hollandaise.
07:16We're going to make our hollandaise mother sauce.
07:19I think it's the perfect addition to eating a steak.
07:22It's just so rich and buttery and umami just complements all the flavors of the ribeye already.
07:27This is a spice that I cannot live without.
07:29Berberi is a spice that is used predominantly in so many dishes in Ethiopia.
07:34It has a nice little kick to it.
07:36And when you add it to that hollandaise, it just adds an extra layer of smokiness, sweetness, all the allium
07:45flavor.
07:46It's just going to pair perfectly with the ribeye.
07:48Traditionally, you make the hollandaise over a double broiler.
07:51But in the kitchen, in the restaurant, the quickest, easiest way to make a hollandaise is right in a blender.
07:57It's almost a guaranteed way of not breaking it.
08:00We're going to add almost all of the ingredients except for the butter into the blender.
08:04We're going to get it nice and blended and then I'm going to add the fat in a very thin
08:09stream.
08:10When you're creating a hollandaise, you're making an emulsion.
08:13In this instance, we're trying to mix our fat, which is butter, with our liquid, which is lemon juice.
08:19Those two, they're not friends.
08:22But when you bring in egg yolks, there's a natural component in here called lecithin, which acts as a binder.
08:29It basically makes them friends.
08:30It says, hey, I know you guys don't like to hang out, but it's okay.
08:33It's safe.
08:34It's safe.
08:34We can hang out.
08:35And as a secondary line of defense, we add Dijon mustard because that also acts as our emulsifier.
08:45So let's check the consistency in the culinary world.
08:50There's a term we use for this called nape.
08:53You want it to call the back of a spoon.
08:56That's perfect.
08:57Let's check for flavor.
09:03That's perfect.
09:04Hollandaise is done.
09:05The steak has rested.
09:06Now I'm just going to slice it up and serve it on a plate.
09:12You always want to cut against the gradient because it gives you a more tender chew.
09:17And then I like to cut on a bias because it gives you a larger surface area.
09:24So we got that perfect sear.
09:27That crust is nice and golden brown.
09:30It's a perfect medium rare, so it's still nice and juicy.
09:33The moisture is all there.
09:34You can never have too much sauce.
09:37You want every bite of that steak to have some of this delicious hollandaise.
09:43So you can just shingle the steak right on top.
09:47And then just a little greenery.
09:49A nice pop of color always makes you more curious about what you're about to eat.
09:53We're just going to finish with a little bit of maldon salt.
09:56So the finishing salt is just going to give you that initial pop of that salty flavor.
10:01This steak looks perfect.
10:04We got the beautiful crust on it that has that golden brown delicious.
10:09Medium rare, just what I wanted.
10:11It's juicy.
10:13It looks tender.
10:14My mouth is watering.
10:15I just want to eat.
10:20Oh my God.
10:24Oh my God.
10:26It's seasoned perfectly.
10:29Just the right amount of salt.
10:31Black pepper.
10:33It's so juicy.
10:35And that hollandaise.
10:38Baby.
10:38My mouth is watering.
10:39Like you just want to keep on eating.
10:41It's such a craveable dish.
10:43And you saw how simple it was.
10:44There really was no fuss.
10:45We seasoned it.
10:46We seared it.
10:47We rested it.
10:49We sliced it.
10:50That was it.
10:51Coach says I need 120 grams of protein a day.
10:54Guess what?
10:54I'm eating steak all day, baby.
10:58I'm eating steak all day, baby.
Comments