Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you are a member you must log in now. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]
There are 4 page views remaining.

Announcement

Collapse
No announcement yet.

Video: How To Cook A Steak Right

Collapse
X
Collapse
 
  • Page of 2
  • Filter
  • Time
  • Show
Clear All
new posts
Previous 1 2 template Next
    #1

    Video: How To Cook A Steak Right

    It's done in the house, in cast iron. It involves dry brining, maillard reaction, butter, garlic, rosemary, shallots. And carry over cooking. And Chef Jean-Pierre!!!



    It's pretty darn good and aligns well with what we know in Amazing Ribs/Pitmaster
    Tags: None
    • Likes 19
    #2
    I am subscribed to his YouTube channel. He does have fun and the love of cooking to share.
    • Likes 3

    Comment

    • ecowper
      #2.1
      ecowper commented
      November 22, 2021, 02:54 PM
      Editing a comment
      he's incredibly engaging, loves cooking, and cooks really well. Since I started looking at his videos I've learned a couple new tricks, which I love.
      • 5 likes
    • Mr. Bones
      #2.2
      Mr. Bones commented
      November 22, 2021, 03:42 PM
      Editing a comment
      As am I. He is always so exuberant, an enthusiastic.

      His persona is embracing, an soothing...

      His manner of presentation is marvelous; he gives th First Timer confidence, an helps us all develop along, in Baby Steps.

      ecowper totally agree, both learned new an love that, Brother!

      Keep it comin, Life...
      Last edited by Mr. Bones; November 22, 2021, 03:43 PM.
      • 4 likes
    • IFindZeroBadCooks
      #2.3
      IFindZeroBadCooks commented
      November 22, 2021, 10:08 PM
      Editing a comment
      That is a simply outstanding review Mr. Bones . You should post it for his channel!
      • 2 likes
    #3
    I'm a fan. I made his port beef stew recipe last week. So gooood!
    • Likes 2

    Comment

      #4
      Where has this guy been all my life? Very entertaining.
      • Likes 3

      Comment

        #5
        Wow! I had all intentions of watching for a couple of minutes only, not the whole 17 minutes. I could not stop. This guy is probably the most entertaining chef I’ve seen. Funny too!
        Last edited by Panhead John; November 28, 2021, 08:28 AM.
        • Likes 5

        Comment

        • ecowper
          #5.1
          ecowper commented
          November 22, 2021, 04:26 PM
          Editing a comment
          Yes, I have to force myself to only watch one of his videos a day.
          • 4 likes
        #6
        I do like this guy.
        • Likes 3

        Comment

          #7
          Just throwing this out there and saving it myself for future reference.

          Fish & Chips

          https://youtu.be/rgVdloVnAl4


          BBQ sauce with bourbon: ( this one is hilarious!)

          https://youtu.be/3mhFrk-tGX8


          ”Oh, that’s delicious!” adds more bourbon
          Last edited by IFindZeroBadCooks; November 22, 2021, 08:00 PM.
          • Likes 2

          Comment

          • tmaan235
            #7.4
            tmaan235 commented
            November 28, 2021, 06:54 PM
            Editing a comment
            Eco, this does not make you a bad boy.... trust me
            • 1 like
          • ecowper
            #7.5
            ecowper commented
            November 28, 2021, 07:09 PM
            Editing a comment
            tmaan235 that IS NOT what my wife says
            • 1 like
          • tmaan235
            #7.6
            tmaan235 commented
            November 28, 2021, 07:50 PM
            Editing a comment
            Eco, there are a few times in your life that when your wife speaks.... all you hear is white noise... just saying
            • 1 like
          #8
          He's good and he's fun, but am I the only one who thinks he must be the inspiration for the voice of Watto from Star Wars?
          • Likes 5

          Comment

          • ecowper
            #8.1
            ecowper commented
            November 22, 2021, 06:57 PM
            Editing a comment
            I didn’t think that until you said it. Now I can’t unhear it
            • 4 likes
          #9
          Whala! Dat is a great vid!
          • Likes 2

          Comment

            #10
            Man, the dude is going all out with recent Thanksgiving uploads. He clearly loves this holiday!
            • Likes 1

            Comment

            • ecowper
              #10.1
              ecowper commented
              November 22, 2021, 09:40 PM
              Editing a comment
              He’s killing it …. A video every day with links to Thanksgiving recipes from past years.
              • 2 likes
            #11
            Very entertaining and informative. Kind of like watching a Parisian Meathead, especially when he talks about myths, time and temperature.
            • Likes 2

            Comment

            • ecowper
              #11.1
              ecowper commented
              November 22, 2021, 10:07 PM
              Editing a comment
              Man, I almost posted this as "French Meathead" …. Now I wish I had
              • 1 like
            #12
            Yes, chef reinforces what I learned here and tell my kids - does not matter what internal temp you like your steak, the development of the crust is crucial. Thus I always front sear steaks to my desired crust and finish indirect.

            I’ll have to go search his videos for the sauce making he mentioned.

            thanks for posting.
            • Likes 3

            Comment

            • tmaan235
              #12.1
              tmaan235 commented
              November 28, 2021, 07:52 PM
              Editing a comment
              Not to degrade what works for you but have you ever considered reverse sear?
            • TripleB
              #12.2
              TripleB commented
              November 29, 2021, 10:55 AM
              Editing a comment
              tmaan235 - Very familiar with reverse sear. I use it for roasts, not steaks. As mentioned above, I want to control the crust or bark formation on my steaks. That is where all the flavor is IMHO. I can control the crust better with a front sear. If reverse sear works for you - drive on!
            #13
            I enjoyed the video also and will definitely watch more. He’s a definite fan of resting the meat whereas Meathead is not. What do you all think?

            Comment

            • Dr. Pepper
              #13.4
              Dr. Pepper commented
              November 28, 2021, 12:05 AM
              Editing a comment
              I think that Meathead doesn't recommend resting your steak if you have done either front or rear searing, since there is the low & slow, aka indirect portion. The temp has already pretty much equilibrated. It's different if you grill over high heat with frequent flips the entire cook. Then there will be sufficient carryover heat, so you would want to pull before your target temp, and allow time (rest.) ?
              • 1 like
            • Ronaldf123
              #13.5
              Ronaldf123 commented
              November 28, 2021, 10:25 AM
              Editing a comment
              Dr. Pepper Meatheads reasoning makes sense, thanks
              Panhead John. Yes, we used to always eat cool steaks before coming to this site.
              • 2 likes
            • ecowper
              #13.6
              ecowper commented
              November 28, 2021, 10:59 AM
              Editing a comment
              Ronaldf123 my input, for what it is worth, on the great resting of steak debate. Meathead and Jean-Pierre are both incredibly accomplished cooks. Each has their own preferred method for cooking a steak. And I am positive that were you to follow each method, you would have good outcomes.

              :-)
              • 3 likes
            #14
            Thanks for introducing some of us to chef JP.
            • Likes 1

            Comment

              #15
              Great video! Haven’t seen him before
              • Likes 1

              Comment

              Previous 1 2 template Next

              Announcement

              Collapse
              No announcement yet.
              Copyright © 2005 by Meathead's AmazingRibs.com. Meathead's AmazingRibs.com is by far the largest and most popular barbecue and grilling website in the world with more than 2,000 pages of tested recipes, articles on technique, science, mythbusting, and product reviews. In addition our Pitmaster Club is a huge thriving community of cooks who love to share. All text, recipes, photos, and computer code are owned by Meathead's AmazingRibs.com and protected by US copyright law unless otherwise noted. It is a US federal crime to publish or distribute anything on this website without permission. But we're easy! We usually grant permission and don't charge a fee. To get permission, just click here. And you don't need permission to link to us.

              Our Privacy Promise, Terms of Service, Code of Ethics. Meathead's AmazingRibs.com promises to never sell or distribute any info about you individually without your express permission, and we promise not to, ahem, pepper you with email or make you eat spam. We are GDPR compliant (the stringent General Data Protection Regulations from the European Union that went into effect in 2018). GDPR requires that we be willing to delete any info we have about an EU resident if you request it. We go a step further. We extend this right to anyone, EU resident or not. For more about our privacy promise, code of ethics, terms of service, and how we operate to insure you unbiased info, click here to read the Terms of Service.

              Product links. We rarely recommend products we haven't tested and we never recommend products that we don't love. We have a rigorous product testing regimen. Often, but not always, if you purchase a product after clicking a link on our site we get a finder's fee. We recommend products based on quality and price, not on fees. These fees do not add to the price of purchase but they do help keep this site alive. Please use them.

              Contact Us. If you have questions related to barbecue or grilling, please post them to the comments section at the bottom of any page. Our talented team of paid moderators will be with you shortly. If you have business or technical issues, please contact us with this email form.

              This site is brought to you by readers like you who support us with their membership in our Pitmaster Club. Click here to learn more about benefits to membership.

              Working...
              X
              false
              0
              Guest
              500
              ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
              false
              false
              {"count":0,"link":"/forum/announcements/","debug":""}
              Yes

              Spotlight

              These are not paid ads, they are a curated selection of products we love.

              All of the products below have been tested and are highly recommended. Click here to read more about our review process.

              Use Our Links To Help Keep Us Alive

              Many merchants pay us a small referral fee when you click our “buy now” links. This has zero impact on the price you pay but helps support the site.

              Our Favorite Backyard Smoker

              The amazing Karubecue is the most innovative smoker in the world. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat-controlled oven. Click here for our review of this superb smoker.

              Bring The Heat With Broil King Signet’s Dual Tube Burners

              3 burner gas grill

              The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood including dual-tube burners that are able to achieve high, searing temps that rival most comparatively priced gas grills. Click here to read our complete review.

              The Efficiency Of A Kamado Plus The Flexibility Of The Slow ‘N Sear Insert

              kamado grill
              Built around SnS Grill’s patented Slow ‘N Sear charcoal kettle accessory, this 22-inch kamado is a premium ceramic grill that brings true 2-zone cooking to a kamado. Click here for our article on this exciting cooker.

              The Cool Kettle With The Hinged Hood We Always Wanted


              It’s hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make their 22″ Pro Cart a great alternative! Click here for more about what makes this grill special.