Epicurious - 12 Chefs Cook Steak (Michelin Star, Japanese & More) | Epicurious
The video showcases different chefs preparing steak dishes, each with unique techniques and considerations. One chef discusses the challenges of making steak for aircraft, focusing on maintaining tenderness and flavor despite the low air pressure and humidity affecting taste perception. They use skirt steak with a marinade to enhance flavor without excess salt. Another chef demonstrates a classic French steak preparation, emphasizing the importance of fat for flavor and using clarified butter for cooking. A Japanese chef highlights the richness of Wagyu beef, using a quick fry method to maintain its flavor and texture. The video also covers a Salisbury steak preparation for schools, ensuring nutritional standards and ease of eating for children. Lastly, a Korean BBQ rib eye is prepared with a traditional marinade, showcasing the integration of cultural flavors into a prime cut of beef. Each segment emphasizes the importance of technique, flavor enhancement, and adapting to the dining environment, whether it's in-flight, at a Michelin-star restaurant, or a school cafeteria.
Key Points:
- Skirt steak is ideal for in-flight meals due to its tenderness and flavor retention, even after long preparation times.
- Clarified butter and proper fat content are crucial for flavor in French steak cooking.
- Wagyu beef's rich taste is best preserved with quick cooking methods to prevent overcooking and maintain its texture.
- Salisbury steak in schools is pre-cooked for quality control and nutritional standards, making it easy for children to eat.
- Korean BBQ rib eye uses a traditional marinade to infuse flavor, demonstrating cultural integration in steak preparation.
Details:
1. ✈️ The Art of In-Flight Steak Cooking
1.1. Choosing the Right Steak
1.2. Flavor Enhancement and Health Considerations
1.3. Challenges of In-Flight Dining
1.4. Meal Preparation and Storage
1.5. Complete Meal Composition
1.6. Final Touches and Collaboration
2. 🇫🇷 Mastering French Steak Sauces
2.1. Steak Cooking Techniques
2.2. Sauce Preparation
3. 🇯🇵 Savory Secrets of Japanese Wagyu
3.1. Preparation and Cooking Techniques
3.2. Cultural Significance and Variations
4. 🥩 Perfecting the Rib Eye Experience
- Allow the rib eye steak to rest for 10 minutes before cooking to ensure it's not cold when placed in the pan.
- Use grapeseed oil in a hot pan to start cooking the rib eye.
- Melt the fat cap to integrate into the steak, enhancing flavor.
- Place the steak in the pan without constant movement for optimal searing.
- Insert a thermometer close to the bone to check the lowest temperature, aiming for 105 degrees Fahrenheit in the oven.
- Rest the steak on a wire rack post-oven to prevent the bottom from becoming soft, and allow it to rest for about 10 minutes.
- Cut the rib eye against the grain for a more tender and enjoyable texture.
- Utilize infused olive oil with garlic, lemon peel, orange peel, and rosemary to enhance flavors when serving.
5. 🍳 Brooklyn Diner's Signature Steak and Eggs
- Brooklyn Diner utilizes a petite tender filet, a lesser-used cut from the filet mignon, highlighting its unique approach to traditional cuts.
- The filet mignon is initially seared in a very hot pan to create a desirable sizzle and then finished in a 300 to 350-degree oven for four minutes to ensure even cooking.
- The diner efficiently manages high demand with 300 to 400 breakfast covers, showcasing its capability to handle large volumes while maintaining quality.
- Seasoning is applied at the end of the cooking process, with salt added after cooking and black pepper applied during searing to enhance flavor without overpowering the meat.
- The chef prefers the use of tactile feedback over thermometers to determine doneness, indicating a highly skilled and experienced kitchen team.
- Brooklyn Diner offers a unique take by pairing the steak with a cilantro-based mojito sauce, providing a spicy, Latino-inspired flavor profile.
6. 🎩 Crafting Beef Wellington at the Plaza
- The Plaza Hotel prepares Beef Wellington for over 300 people, ensuring consistency with filet mignon for its flavor and tenderness.
- The preparation involves using puff pastry with baking paper to prevent sticking, and crafting mushroom duxelle with cremini mushrooms, shallots, and parsley.
- A special touch includes adding seared duck liver to enhance tenderness and taste.
- The team of 64 cooks is divided into three stations: puff pastry preparation, duxelle application, and final assembly with filet mignon and foie gras.
- Puff pastry is kept at room temperature to prevent stickiness and air pockets, ensuring crispness.
- The baking process is precisely 20 minutes at 325 degrees to achieve perfect doneness.
- Black pepper sauce and black truffle are added for a special touch, accompanied by mashed potatoes and steamed asparagus.
- The preparation is strategically structured to maintain high quality and efficiency, with each team member playing a crucial role in the process.
7. 🌟 Michelin-Starred Steak Innovations
- Utilizing American Wagyu rib cap for its tender texture and fatty marbling, similar to filet mignon but with rib eye flavor.
- Marinating the Wagyu with maple syrup and koji to enhance flavor and start the natural curing process, which tightens the meat and draws out moisture.
- Cooking process involves initial searing and finishing in the oven at 350°F for approximately 4 minutes to ensure the fat melts and the meat is cooked through.
- Accompanying the steak with Japanese pickled mustard greens, seared mushrooms, kabocha squash puree, scallion julienne, micro shiso, and nori powder for enhanced flavor profile.
- Final presentation includes trimming and seasoning with Maldon salt and pouring beef jus table side for added richness.
8. 🍕 Reinventing Steak Pizzaiola at Cafe Mars
8.1. Introduction to the Dish
8.2. Choice of Steak Cut
8.3. Cooking Method
8.4. Serving and Presentation
8.5. Additional Components
8.6. Sauce and Garnishes
9. 📚 Salisbury Steak in School Lunch Programs
9.1. Preparation Process
9.2. Nutritional Standards
9.3. Safety Measures
10. 🇰🇷 Ssam Style Korean BBQ Rib Eye
- The dish involves making Korean barbecue rib eye served ssam style, which involves wrapping the meat with sides in lettuce.
- Key ingredients include center cut rib eye noted for its marbling and flavor, and a traditional Korean marinade with soy, corn syrup, aromatics like ginger, scallion, garlic, and Asian pear for a fruity element.
- The rib eye is marinated in a vacuum bag for three days to fully infuse the flavors.
- Achieving a beautiful sear involves patting the marinated rib eye dry before cooking.
- The rib eye is seared and then finished in the oven, aiming for a medium-rare temperature after about five minutes.
- For optimal flavor and texture, the rib eye is sliced into parts, focusing on the deckle and the center cut.
- When selecting rib eye cuts, opt for the third or fourth rib for a larger top cap or deckle.
- The final dish is garnished with scallions, toasted sesame seeds, and the marinade, served with mustard greens and onions.