Recapping How To Cook Steak Like a Michelin Chef

<Recapping How To Cook Steak Like a Michelin Chef>

Welcome to my first email! My emails will be recaps of videos that I posted, plus bonus chefs’ tips and secrets. It will also include in depth recipes of dishes created by the chefs I work with.

I hope you enjoy the first recap!

Chef Yuan Tang of Rooster & Owl(1 Star Michelin⭐️) teaches us three tips on how to consistently make a perfect medium-rare steak, so you can impress your date. Before you start cooking, here are some key points:

• Make sure to use high smoke point oils: avocado, peanut, canola, sunflower, and sesame oils have high smoke points.

• The temperature we’re going for is:

  Rare: 120°–125° Medium Rare: 130°–135° Medium: 140°–145° Medium Well: 150°–155° Well Done: 160°–165°

• The best cuts of steak to use are filet mignon, ribeye, and New York strip. Each cut has a different characteristic. Filet mignon is the most tender with texture that melts but has the least amount of flavor. Ribeye tends to have more flavor (more fatty) but less tender, and New York strip is somewhat of a compromise between the two.

Video link: https://www.instagram.com/p/C1pvYgvgcXB/?hl=en

Tip #1A marinate steak overnight: Apply salt and pepper to the steak to draw out the moisture. In the blender, add parsley, thyme, garlic, shallot, and olive oil. Put a generous amount of marinade on all sides of the steak.

Tip #1B once ready to cook, make sure steak is room temp before searing on the pan. If you use meat that is fresh out the fridge, the temperature inside the steak is too low. This will result in the steak not being cooked thoroughly; the outside may seem cooked, but the inside will still be cold.

Tip #2 Rotate steak around the cast iron pan for even sear. This will utilize the whole pan, which means the steak will constantly be touching a hot surface, which leads to a better crust. Also, the heat will be evenly distributed on the meat’s surface, making the crust uniform throughout.

Tip #3 Rest for 5-7 mins depending on thickness of cut. RESTING IS A MUST. For thick cuts resting can be as high as 10-15 mins. Letting the steak rest will allow all the proteins and flavorful juices to be absorbed back into the meat. It will also help with preventing a harsher gray band, as the temperature will be more evenly distributed throughout. If you cut into a steak that’s not rested, chances are you see the juices spill out on your cutting board, and all that juice is what would have made your steak more tender and delicious.

I hope you enjoyed my first email! Please give us an honest feedback. What other tips/secrets/recipes from pro chefs do you guys want to see? Send me a reply back and lmk!

- Danny