Video recipe(Perfect steak)

Monday, March 12, 2007

For a lot of people the thought of cooking a restaurant quality steak at home can be very scary. I really can't see the point of going out and spending 30/40 dollars on something that you can very easily replicate at home. The key here is spending the money in a good supermarket or butchers for a well aged 1 inch thick ribeye steak. Add the side dishes of your choice but with the steak cooked like this you are more than halfway to a fantasic meal already!

Ingredients
1 Large 1 inch thick ribeye steak
Olive oil
Salt and pepper
Splash of good balsamic

30 comments:

Trevor Fitzgerald said...

That looks great! It makes me want a steak.

I just came across your site via Digg and really like your blog. Subscribed!

Hessam said...

how simple! i'm cooking my steak like this next time :)

Daniel said...

Wow. I love your blog. Awesome work man.

Larry said...

don't those restaurants buy very specific pieces of meat and also cook them at over 1000 degrees for that incredible taste? I have never had a home cooked steak, at anyone's house that could match the taste of Ruth's Chris or the like.

Max said...

what temperature setting should the pan be at?

Chris said...

Nice video. I think my steak is better than Ruths Chris. I personally don't put any salt on the steak since it sucks out a lot of the juices, and cook it on a grill. The balsamic vinegar is a nice touch.

Tex said...

That is one way of doing it. I prefer Alton Brown's method, of using an Iron skillet, heated super hot, and then transfered to a salamander/broiler to finish cooking it.

S said...

Well done how to... (or should that have been medium-rare?). We enjoyed the video.

Nate said...

You probably shouldn't use olive oil- it has a low smoke point which means that it will burn in a very hot pan. Maybe he likes the taste of burnt olive oil?

Kyle Saric said...

Wow I love your Blog. Since I stopped watching natural TV a while ago and switched to Joost and online streams, I haven't yet come across a cooking show. Thanks a lot for another good web2.0 artist!

Mike said...

I stumbled upon your recipe today and thought that I just had to try it. I just finished eating the best steak I have ever cooked. Thank you for showing me the way.

Colm said...

Excellent work. Not sure if you've started showing your posts on the Irishblogs.ie site.

Keep it up.

John said...

Please buy a mic.

The audio - with all the background noise - sucked.

Good steak, crap audio.

James said...

Spot on!

Jason said...

I JUST tried this. Worked great! First time I have ever tried cooking a steak myself. The warming to room temperature was excellent advice.

R said...

Found you via digg and will be a regular ehre from now on great site great vids

Nathan said...

Thanks for the simple recipe, the steak turned out great. Keep it up!

A2DG said...

followed your tutorial and just cooked the best steak ever. cheers mate!

Cameron said...

Well, Ruths Chris and Don Shulas and other steakeries as I call them do use a special, Angus generally, beef. They also do use several hundred degree, I believe 600 degrees, or more to sear the outside of the beef, thus locking the juices inside the beef. What is strange is how this man is using Salt before he has cooked the beef. Salting beef or any meet before the side has cooked can dry out the meat. I guess if he is using a hot enough pan, it will sear the outside and be a cheater way to create the great steak flavor. IMO, there is nothing that beats a HOT HOT charcoal grill and a good cut of beef.

Sean said...

I've just cooked the best steak in my life!!!

Ur a genius.

Ian_esq said...

I just made my own steak...It was exrtremly delicious

Francis said...

I can't cook, I tried it and it was easy. Thank you !

Jon said...

I've never made steaks before, but after watching this video, I followed its directions and made two delicious steaks that my girlfriend and I both loved. We're doing it again this week! Thanks so much for the tutorials, and keep them coming! :)

Buddy Joe said...

Thanks so much... my steak was great!

larry_isley said...

Salting meat really only dries it out if it has adequate time to do so. The few seconds that it is on prior to hitting the heat isn't long enough for the salt to actually draw out any juice.

Personally I ahve tried it both ways and I find I like it better salted before cooking rather than after.

Maybe if you are using iodized salt you'd get a different result, but Idon't think any of us are probably doing that anyway.

Kai said...

I've had this page in my bookmark bar for a while now and finally decided to try it. Definitely one of the best steaks I've ever had... and I cooked it myself! Thanks and keep up the excellent work!

nick said...

I Like Asley's steak:

http://www.youtube.com/watch?v=WZ-_2O0MxMg

wincen said...

i can't cook worth a damn, and you just helped me make a delicious steak! thank you! it was so good!

SteamyKitchen said...

Hey there - you and I....meat mates forever.

Found you via digg - as my story about doing a dry-salting method got dugg today - and someone suggested that I come over and check out your video.

Very nice.

butlimous said...

Thanks for the nice post!

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