Cook the Good Steak | Chef Jean Pierre
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, Prepare dinner the Excellent Steak | Chef Jean-Pierre , , lVcTvHTn6Dw , https://www.youtube.com/watch?v=lVcTvHTn6Dw , https://i.ytimg.com/vi/lVcTvHTn6Dw/hqdefault.jpg , 2733601 , 5.00 , Whats up There Mates, wish to learn how to prepare dinner the PERFECT Steak? Come join me and I'll debunk all the myths about cooking... , 1630591214 , 2021-09-02 16:00:14 , 00:17:52 , UCLGNeElk4sNgzUrZr0c9krA , Chef Jean-Pierre , 88613 , , [vid_tags] , https://www.youtubepp.com/watch?v=lVcTvHTn6Dw , [ad_2] , [ad_1] , https://www.youtube.com/watch?v=lVcTvHTn6Dw, #Cook dinner #Perfect #Steak #Chef #Jean #Pierre [publish_date]
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Howdy There Associates, wish to learn how to cook the PERFECT Steak? Come be part of me and I'll debunk all the myths about cooking...
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I've always salted my steaks for around an hour or so but I never thought about going a day or two and I tried it. It makes the crust AMAZING! This is how you get a great crust just like he said. Mine were salted and in the fridge for roughly, thirty hours. I will always be doing this from now on! Worked in the broiler as well as the frying pan. Both steaks had amazing crusts and they both had just the right amount of salt flavor.
Thank Master
Un grand bravo de Stockholm Suède
Doesn't it thaw the ice 0:25? Please, someone, answer the question.
I didn't understand through the accent, what salt did he use and what other did he suggest?
A great chef and showman
All that equipment for a lil ole steak… fumbles does it again
There is one thing you should change. Keep the butter sauce you used for basting in the pan on warm, when it’s done resting, reawaken the steak with that sauce rather than putting it on right when you rest it.
All good. Long aging in frig after salting makes even better.
oh man i love this guy haha
Excellent!!! Thanks so much…I share all your videos on my Facebook page
Very good, but Get that freaking grass away from my steak
Love ya
you take it out the fridge so it will cook properly
Any meats that I use with seasoning I like to bring to room temperature it alows juices and seasoning to blend sorry just the way I do it when you have people pass up a prime porterhouse steak for Cajun chicken thighs it speaks for itself?
Nice
Turned out great. Thanks for an excellent video with good explanations.
Mate !!! I have no words, Awesome !!! and your enthusiasm is infectious. Brilliant !!!
I use Avocado, due to its high smoke point of 500+ f. Olive oil burns and turns cancerous at 200f. This man is a true Chef! 😊
😂😂😂😂
Fantastic advice, I tweaked my steak process and voila! Well described process, love it, God Bless You Sir!
i'm a vegetarian but this video turned me on, i'm going to buy steaks right now. lovely! oh yeah, not clear to me. can you pre-salt or not?
Absolutely love this video! Love the presentation style. To the point. No gimmicks. And so much fun. Left my steak salted overnight (since late afternoon yesterday). Thank you so much for this video.
I'm a new subscriber and a fun of steak meats… I love the way how you explained everything, you exposed the chef's secret! I hope I can make a steak like yours and
enjoy eating!
Came out goood and it was my first time making it
This video blade me a believer lol. Subscribed
I adore Chef Jean-Pierre ❤
Hey Jean-Pierre, le steak goûte le paradis!
chef, I have one question about that streak that u made on this video. if we keep 10 minutes outside It
will be cold I guess but the technique which u did it was beautiful