How to Cook the Perfect Steak

So today I'm going to show you how to make the perfect steak. I guarantee you guys, by the end of this video, you are never going to want to go out to a steak restaurant again because you are going to be disappointed by the steak they serve you after you see how to make the perfect steak. I'm going to teach you how to make a $200 steak for $75. We are going to my favorite butcher in Melbourne, Glenferry Meats. I love these guys. You've got to get good meat because this is going to form the basis of your dish. If you're not getting good meat, your steak's not going to be as good, right? I know it sounds fundamental, you've got to source high-quality meat to begin with. So we have the T-bones, the eye fillets. I don't really go much for eye fillets, but I do definitely go for the porterhouses. And the other one I absolutely love is Scotch fillet. I got a lot of Scotch fillet, a lot of porterhouse during the week. Occasionally, maybe once a month, I do the big ribeye, which we're making today. Definitely get a lot of chicken breasts and chicken thigh. They're my go-tos. And in terms of sauces, I like the Fancy Hanks. It's really awesome. These guys also do an amazing Slap Your Mama. The, the salt is phenomenal. They're my favorite go-tos, and when I'm having steak, I really like mustard. So I've got Jimmy here, he's going to be talking us through what makes a great steak great.

The thing I look at is the marbling in the eye of the meat, and there you've got that really nice intermuscular marbling, which is the fat going through the meat, and then you've got your selvedge fat on the outside. So that's another thing you want to look for. So too much fat means that hasn't been trimmed that much, so it can be just punched out kind of thing. But a good trimming, but with a good outside layer to it as well, shows that the animals had good feeding. And with the marbling through it as well. When you say eye of the meat, what exactly is eye of the meat? So the actual muscle in itself is the eye of the meat through there. So you want to look for a good conformation, which is the shaping of it. And then another thing you want to look for is those little speckles of fat running through, which is your, um, the marbling to it.

And what are the speckles of fat? What does it really represent? What does that mean in terms of flavour?

So for flavour, that's all just going to melt away and cook down into your muscle of the meat, keep it nice and juicy, add flavour to it, and also keep it really tender.

So if we were to compare that to say something like a rump, obviously the rump doesn't have as much fat on it. Yeah. So that's not going to be as nice in terms of flavor. You're really, if you want a nice flavorsome steak, you're really looking at what, the porterhouses, the Scotch fillets, T-bone.

Yep.

What else would you put in that category?

The ribeyes, which we've got down here as well, which is like the Scotch fillet on the bone.

Yeah, which is what we're going to be making today. That's the one.

So that's another really good one there. Like in the terms of the sense with the rump as well, you can get rump with a bit of marbling to it. It's one of those muscles that gets a bit more workout to it, so it will get a little bit more leaner than you would on, say, like your, um, New which comes off the back strip of the cow. But you can see down here on the rump with these ones, there's still a little bit of intermuscular fat for your marbling.

But it's not going to taste as nice.

Yeah, it's a working muscle. So it's going to have a little bit more bite to it. Aged up in that, still going to be good for something if you just want an average steak.

I'm going to be making one of the big ribeyes today. I saw there was one in the window that looks absolutely sensational.

Yeah, you got your eye on it? Yeah. Right in the middle there?

I think so. That's the one. Look at that. Yeah, that'll be a hummer, man.

That's that 1.5 or thereabouts? I reckon you'd be looking at about 1.2 maybe. Oh, 1 kg.

1 kg. Amazing. Yeah, let's wrap that one up.

You can see that you got that nice marbling up on the top there, running in through down into your rib and the main eye of the meat. That'll be an absolute hummer. Sensational.

All right, that's what we're cooking today.

Go that one, bro.

Yeah, we'll show them at home how to make a $250 steak at home. Yeah, yeah.

For $60.

$60. That's it. We are at the kitchen and we are looking in the bag of goodies and we have this bad boy, 1 kilo of steak. So the first thing we want to do in making our $250 gym dad steak is we want to cut it open, get all this plastic off, and we're going to let it sit for 10 minutes. And the reason why we want to let it sit is to get it at room temperature. Now, this isn't— it hasn't been refrigerated, so, uh, as in, it's obviously it has been refrigerated, but it hasn't been refrigerated in my refrigerator, so it's not super, super cold, but we still need to let it sit. So we've got the egg timer and we're going to put it on for 10 minutes and let it sit. And now while we're letting it sit, we'll get rid of this. We are going to preheat our oven. Now, every oven is slightly different, Some ovens might be hotter. I don't have a particularly good oven, it doesn't close properly, uh, true story. So it is going to go to 200 degrees and we are going to set it to the fan assist. We are not going to be seasoning it while it sits, we're going to let it get to room temperature and then we are going to season it. Condiments for steak that I like are mustard. Now I like every sort of mustard. This one is hot English. I really like hot English and I like Dijon. This is one Dijon, these two Dijon. I prefer these two when they're mixed together personally when making steak. Some people like sauces and you can use these almost as a basting, but this one's, it's a mango kind of hot one. It's very nice. This one's much more mild. Again, another really, really nice steak sauce, kind of like that Argentinian, what you'd expect at an Argentinian restaurant along with this one as well. These also go great on chicken. My absolute favorite seasoning that works on absolutely everything is this one. Slap Your Mama. Not endorsed to say it, but that stuff, chicken, steak, anything you put that stuff and you've got yourself a great dish. And obviously you can't go past simple salt. So these are my condiments when looking at steak. These ones I'll put on almost every time I have steak. These ones I'll use sparingly. This one I'll always use if I'm cooking for myself. I won't use if I'm cooking for my kids. And this one goes on pretty much everything because that's salt and that's your basis. So there's your condiments and what you're going to do with your steak. So on that, you know, cooking It's not a strict set of rules. It's not baking. Baking is a strict set of rules. You have to do this in this order. Cooking, have fun with it. I don't like pepper, I don't put pepper on my steak. If you like pepper, try putting pepper. Have fun with it. That's the most important thing. So, egg timer, we have done our 10 minutes. So we have let it sit for 10 minutes. Now we are going to season. Now the thing that you want to know about seasoning when using a grill is that you want to over-season. Because when you put stuff on a grill, 30% of the seasoning that you put on here is going to be lost on the grill. Now I know I said 30%, but 90% of you watching this video are not subscribed, so make sure you click subscribe and ring that bell for more updates and watch me make food, give you exercise tutorials, and just get in shape once and for all. Now let's get back to making steak. So 30% of what you season is going to be lost. So you can see I'm being very, very liberal. And actually, I'm going to pop this in here. I'm going to put it on this tray because this is what's going to go in the oven. I'm about to put it in the oven. The oven is now preheated as well as we let it sit. So you can see I'm being very, very liberal with how much salt I'm putting on. I'm going to put some of this seasoning, Slap Your Mama. It is absolutely delicious, one of my favorite seasonings there is, and has a funny name. See, let's really get it into the meat. Let's get into the sides. Flip it over. Let's get rid of that, obviously. Now let's do the other side. Let's get it really salted well. Wait a minute, who's that guy? I think he's in Sydney. I don't know who he is, but he has that salt meme. So shout out to him for making steak cool again. So, and shout out to me for teaching you how to make a $200 steak in your own home to impress your friends. Actually, this could even pass as a $250 steak. For $75, $60, it's all it's going to cost you, and you are going to be the talk of the town, the talk of dinner parties, and you're going to be jacked as well. Here we go, right? We've got the oven preheated to 200°C. We have our steak seasoned. I'm going to put this in for exactly 10 minutes, and then I'm going to switch it, as in flip it over. So there it goes. Let's seal it up and let's put the timer on. In 10 minutes, we're going to flip it, and we're going to be 1/4, maybe 1/5, of making the perfect steak. So that's the first 10 minutes done of our steak. I'm going to pull it out and I'm going to flip the steak over. Make sure you're putting the hot pan on something that's not going to burn, like a nice wooden board. Uh, so you can see how thick this steak is, right? So that's why we just put this on the Weber, we're not gonna, we're not gonna be able to penetrate deep into the meat because it's so thick. So you've got to put it in the oven. Yeah, you can't just do a steak like this on the Weber. You got to put it in the oven. So 10 minutes down, I've just flipped that bad boy. It's back in. Let's put another 10 minutes on the clock. So it's gonna be 20 minutes total in the oven. Let's go. So now that we've got the last leg of the 10 minutes of the steak in the oven, we're going to preheat our Weber for 10 minutes because we're making quite a thick steak. So we want this Weber to be super, super, super hot. Super hot. So that's on now, the flames are on. I'm going to put that down. When you're cooking on a Weber, you always, always, always, always make sure the lid is down. That's why you have the Weber. If you're going to do barbecue, obviously there's no lid, but on Weber cooking, the lid always has to be down. So we're going to let that heat for 10 minutes. I'm going to go over to my phone, I'm going to set a timer, 10 minutes, and make sure we have exactly 10 minutes of heating because we want this to be super hot. So as soon as the steak touches it, because the trick to making steak, it's all about temperature, controlling the temperature of your meat. That's why we bring it to room temperature. That's why we preheat the oven. And then when it touches the grill, we want to make sure this is super hot. So when we get the steak that's already preheated, we put it on the grill, that 4 minutes, we're going to go 4 minutes each side. So 4 minutes one side, flip it over, another 4 minutes, 8 minutes total on the grill. Temperature is the absolute key. To nailing your steak, and you'll see why these little bits of effort make all the difference in making our $250 whiz-bang steak that is going to blow the socks off you and anyone you entertain. So we've 10 minutes both sides in the oven. We're going to take this bad boy out. It's almost ready for the grill. Let's take it out now. Super, super hot. There we go. Look at that. Let's get it onto that chopping board. That is looking Good. We're just going to let this sit maybe 5 minutes, then we're going to put it on the grill, and then we are going to have the perfect $250 best steak in Melbourne in your very own home. So we have preheated the Weber for 10 minutes. It is nice and hot. Before you put anything on your Weber, you want to clean it. Make sure you clean it while it's hot so you get all the burnt bits off. Comes off super easy that way. I don't clean it after cooking, I clean it just before cooking. So now The steak, it goes on. So folks, this is a part where I am super scientific about, is I've got 4 minutes on the clock. It's going to be 4 minutes each side. I'm going to put that on the Weber. Oh, you can already hear that sound of deliciousness. 4 minutes on the clock. There we go. It is time to make some steak. Look at all that extra salt on there. 4 minutes and counting. Then we're going to flip it and do another 4 minutes. We are 8 minutes away. From epicness. So that's our first 4 minutes down. We're gonna now flip it and— oh, that is looking absolutely sensational! Bruce McAvaney, if Bruce McAvaney was commentating, it's a chance, it's as good as you'll ever see, he would be very happy. He would say this is a world-class run going on right now. Another 4 minutes and we're gonna have world-class steak. All right folks, it's here, it's happening. You are going to see it. World-class steak coming at you. This is going to be $250, $300. This also, you could call this a tomahawk, a ribeye, ribeye on the bone, whatever you want to call it. Just make sure you include the word sensational, fantastic, marvelous, world-class steak. $250 minimum that you would get that, and you've just made it easily, effortlessly impress the socks off. So next steps, we are going to let this sit for 10 minutes. So I'm putting a timer on for 10 minutes just so it cooks in its own marinade and juices, and then we are going to enjoy. This is a sensational steak that we have right here. It doesn't get much better than this. Wait until I cut it open. Let's bring this bad boy inside. So folks, here is the finished product. Now is the moment of truth. Let's see how we went. I'm gonna slice this bad boy open. This should be a nice medium rare, and we're there. Look at that, look at that. That is absolutely sensational. Easy to cut, just cuts like butter. Look at that. That is— you can see the texture of the meat, the flavor, the deliciousness. This is how I would serve it. I'd cut it up into these pieces, serve it up on the chopping board, then let obviously people take their bit. So you can see how I'm just chopping it up into strips right now. You could also just angle it off these nice fatty parts. I love these fatty parts. These— this is like crack cocaine. Absolutely delicious. I love the fat from this type of carp. Of meat. This tastes absolutely amazing. This, ladies and gentlemen, is world-class steak in the privacy of your own home. Now you know how to make it. Now you know how to do it. Enjoy. So if you were to eat a steak like this all to yourself, you're looking at about 2,000 calories, 200 thereabout calories coming from protein, about 140 calories coming from fat, and pretty much virtually no carbohydrates whatsoever. So obviously you You'd want to share this with a friend because it is quite a lot of protein to be having in one sitting. However, I will say I have been known to eat one of these bad boys by myself because I just love steak that much, as you can see by making this tutorial. So if you enjoyed this video, leave a like on the video and subscribe. Till next time, friends, train hard, eat well, and supplement smart.