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Video 5-Minute Vs. 50-Minute Vs. 5-Hour Steak • Tasty

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13:46   |   Mar 17, 2019

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5-Minute Vs. 50-Minute Vs. 5-Hour Steak • Tasty
5-Minute Vs. 50-Minute Vs. 5-Hour Steak • Tasty thumb 5-Minute Vs. 50-Minute Vs. 5-Hour Steak • Tasty thumb 5-Minute Vs. 50-Minute Vs. 5-Hour Steak • Tasty thumb

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  • - Hi, my name is Alvin.
  • I am a Tasty producer, and I love steak.
  • Steak is by far my most favorite thing
  • to eat and cook in the entire world.
  • It's indulgent.
  • It's beautiful.
  • It's juicy.
  • And when it's done right, it is impressively delicious.
  • And I just wanna share my love of steak with you guys.
  • So I'll be cooking you guys three steak dishes
  • for you to make at home whether you have five minutes,
  • 50 minutes, or even five hours to make something special.
  • So let's get cooking.
  • Whether you're super busy or really lazy,
  • you got five minutes to cook.
  • For this scenario, we'll be cooking hanger steak.
  • So hanger steak is a really nice cut of steak.
  • It's super super tender,
  • has nice marbling, cooks really quickly.
  • If you want, you could also swap this up for skirt steak.
  • First things first, you always have to prep.
  • Put your pan on.
  • Start heating it right away.
  • Make sure you use a vegetable oil.
  • Measure out your soy sauce and your honey in the same bowl.
  • This will eventually be the finishing glaze of the steak.
  • Season your steak liberally with salt.
  • We're gonna do pepper later.
  • Season both sides.
  • Grab your cutting board and your knife.
  • Take the plate that you'll be eating off of
  • and throw some greens on it.
  • I like arugula.
  • You can use whatever greens you want.
  • This pan is, you know, super hot.
  • I'm not a rapper.
  • All right, time to cook.
  • I'm gonna lay in this beautiful steak.
  • Whoo!
  • Cool.
  • This steak is gonna cook
  • for about one and a half minutes per side.
  • I'm gonna be cooking this steak to a medium rare.
  • All right, let's give it another check.
  • Ooh, look at that crust!
  • If there's any gray area on a steak,
  • that's just untapped potential right there.
  • I think it's time to flip.
  • Oh, man.
  • To finish, we're gonna add in
  • this soy-honey glaze that we made.
  • It's gonna reduce and get all nice and beautiful.
  • Look at that.
  • This is where it gets sexy.
  • Shake that around a bit.
  • It glazes and bubbles like that.
  • Ooh.
  • Yo, that's nice.
  • I think it's pretty much done.
  • So we're gonna take it out to rest.
  • Now rest it for about one to one and a half minutes.
  • It's like the toughest minute of this entire process,
  • I promise, but it'll all be worth it.
  • Let's see where we're at.
  • It's looking nice.
  • Just look at that.
  • A piece for me.
  • Oh, that's good.
  • It's nice and pink.
  • All right, time to plate.
  • So we might have some extra sauce
  • in this pan from that glaze.
  • We're not gonna let that go to waste.
  • Spread it in a nice little pool for the steak to sit on.
  • Then we're going to get it all under the knife
  • and go over here.
  • You also wanna make sure you fan it out a bit too.
  • Some pepper,
  • all these steak juices, a little bit of salad dressing.
  • And there you have it.
  • This is a five-minute soy-honey hanger steak
  • with some arugula on the side.
  • Whoo!
  • Maybe you have a bit longer to cook,
  • like 50 minutes to an hour.
  • So for the second time scenario,
  • we will be cooking a bone-in rib eye,
  • probably one of the most popular cuts of steak.
  • Look for really, really nice marbling,
  • which is fat in between the muscle.
  • Rib eye is comprised of the eye area
  • as well as the cap area.
  • That's the best part of the rib eye.
  • We're gonna be doing what's called a reverse sear,
  • first, cooking in an oven at a very low temperature,
  • and then you sear it in the pan.
  • First thing, you always gotta season your steak,
  • so a nice amount of salt.
  • You gotta be pretty generous with it
  • because you kinda wanna have
  • enough seasoning for everything.
  • We're gonna put it on a baking sheet with a rack
  • because the rack will allow air to circulate underneath.
  • This goes in the oven for about 40 minutes
  • until internal temperature will read 125 degrees,
  • and then we'll cool the rest of it.
  • I love garlic bread.
  • I love steak.
  • Why not have them together?
  • You got some time to make a meal.
  • Might as well do it.
  • First thing we're gonna do, we're just gonna let our butter
  • hang over here to get really soft.
  • Mince some garlic.
  • We're gonna actually do this trick,
  • coarse salt, press, you're gonna crush it.
  • Use the salt as like an abrasive
  • so it gets even finer and more like a paste.
  • All right, we're gonna chop up some parsley for some green.
  • We're gonna grate some cheese.
  • It's worth having two cheeses
  • because then your garlic bread is gonna taste a lot better.
  • And we're gonna cut our bread in half.
  • Let's make this thing.
  • The same bowl where you shredded the cheese in,
  • you throw in the butter.
  • Put in all this nice parsley and garlic.
  • We're just gonna give it a really nice mix,
  • nice and generous.
  • Ever get garlic bread
  • with too much bread and not enough garlic?
  • Well, I'm here to tell you that you can do what you want.
  • We're gonna wrap these in foil.
  • We just wait for the steak to be done
  • and we'll keep cooking.
  • All right, let's do the temperature.
  • Around 120 or so, so we're gonna pull it.
  • Garlic bread goes in.
  • Crank the temperature up to like 350 degrees.
  • So I wanna get the pan heated with a little bit of oil.
  • This is the steak after it's been cooked in the oven.
  • It doesn't look too great, right?
  • The surface is kinda gray,
  • but the inside, I promise you,
  • it's pink all the way through.
  • The only thing it's missing
  • is a nice, beautiful crust jacket.
  • I'm gonna stop talking so we can cook the steak
  • 'cause this pan is really hot.
  • Whoo!
  • Look at that.
  • We're going to do a flip.
  • Look at that.
  • Whoo!
  • So we gotta go in with everything,
  • the butter, the rosemary, the garlic.
  • This, honestly, smells ridiculous right up in here.
  • So what we're gonna do,
  • we're gonna move this to the top so it doesn't overcook.
  • And this is the best part.
  • You take all these little good bits,
  • put it on top of the steak, and you baste.
  • Look at that.
  • Whoo!
  • So what this does is that infuses the surface of the steak
  • with all these great flavors.
  • That's just, that's just so awesome.
  • All right, so we don't want to overcook it.
  • So we're gonna take this,
  • we're gonna render the fat on the side.
  • We wanna get as much out of it as we can.
  • All right, let's stop cooking it and let's take it out.
  • Don't forget about the stuff in the pan.
  • As the steak rests, I like to actually fry this garlic.
  • Everything is just gonna come together pretty awesome.
  • First, you gotta slice along the curvature of this bone,
  • as close to the bone as possible
  • so we don't lose any of that delicious meat.
  • All right, so there we go.
  • Look at this.
  • Oh, man.
  • Look at this.
  • You're all missing out.
  • And I go in with al the pieces, transfer that,
  • fan it out for presentation.
  • Follow the way the bone is going around it.
  • It smells amazing.
  • It looks amazing.
  • Garnish a little bit of rosemary.
  • This is amazing garlic butter that's still left in here.
  • We're just gonna take a little bit.
  • And our garlic bread, let's cut this up.
  • There you have it, 50-minute reverse-seared
  • bone-in rib eye with garlic butter and cheesy garlic bread.
  • I'm gonna need a few moments.
  • If you have five hours
  • and really wanna make something special,
  • this is, in my personal opinion, the best cut of steak.
  • It is called the rib eye cap.
  • It's like if filet mignon and rib eye had like a baby.
  • It's super, super tender,
  • but it actually has a lot of fat and a lot of flavor.
  • If you have a lot of time and you wanna make something
  • really special, this is the perfect steak for that.
  • We're gonna season this
  • with some salt and pepper, both sides.
  • This is like usually a pretty thick steak.
  • It's got like three Cs in it, so you gotta season a lot.
  • Make sure you don't miss any of the sides.
  • We're gonna be cooking the steak sous vide.
  • And sous vide is basically a term
  • that describes cooking food at a very low temperature
  • in a circulating water bath.
  • Because the temperature is so low,
  • it's gonna take a long time.
  • This is a machine that will essentially
  • circulate the water as well as maintain the temperature
  • at whatever you want it to be.
  • I'm gonna set this machine to 126 Fahrenheit,
  • and it's gonna cook for four hours.
  • Because we have a lot of time
  • to give the steak a lot of love and attention,
  • we're gonna go make some other stuff to go with it.
  • We're gonna make a red wine sauce to go with the steak.
  • You don't need the most expensive wine ever.
  • Just make sure that it is a wine that you like to drink.
  • The first thing you gotta do,
  • you gotta pour yourself a glass of wine.
  • This will be your cooking companion.
  • Cheers to steak.
  • One and a half cups of wine, save the rest for yourself.
  • And you're also gonna do equal parts beef stock,
  • so another one and a half cups.
  • A nice wide saucepan over medium, medium high heat
  • until it starts to bubble, and it's going to reduce by half.
  • While we wait for the wine sauce to cook,
  • we're just gonna drink some more wine.
  • This is how I like to enjoy my weekends.
  • A couple of tablespoons of flour,
  • then thrown in some softened butter.
  • Mash it together and kinda get it evenly incorporated
  • until it becomes a paste.
  • Get your whisk ready.
  • And because your sauce is almost there,
  • take a big spoonful of this
  • and you're gonna wanna whisk like immediately.
  • So we're gonna go in and we're just gonna get in there.
  • You wanna make sure there are no lumps
  • because it ain't that kind of sauce.
  • It's getting really nice and bright and think in color.
  • Now, I think it's time to season.
  • So we're gonna first add
  • a couple tablespoons of brown sugar.
  • Break this down too, no lumps again.
  • You kinda wanna season with salt,
  • and you wanna season to taste.
  • Really important to keep tasting as you're going.
  • Oh, that's good.
  • This is pretty much there.
  • I'm gonna take this off the heat.
  • The final think that we're gonna do is add more butter
  • because more butter is more better,
  • and the butter also helps cool the sauce down.
  • And if you're on a diet, you probably should have stopped
  • watching this video like three minutes ago.
  • Silky smooth red wine sauce.
  • I'm gonna set this aside,
  • and we're gonna work on some potatoes.
  • While the steak cooks,
  • we're gonna make some creamy mashed potatoes.
  • About a pout of really nice golden potatoes.
  • First, we're just gonna cook them
  • until they're super tender, 10 to 15 minutes.
  • See you guys when you're soft.
  • All right, bye-bye.
  • So the potatoes are ready.
  • And I'll scoop, oh, gosh.
  • I'm gonna scoop them out into a bowl to mash.
  • So you just really gotta get in there.
  • Keep going ham until you know that there's no lumps left.
  • Mashing these potatoes in itself is already a great workout.
  • So now, this may seem like a lot of butter,
  • and the reason for that is because it is.
  • If you're making this for a special someone,
  • just do not tell them how much butter you put in it.
  • And do not let them see this vide.
  • My favorite part.
  • Yeah, make it rain butter.
  • And look, just like magic,
  • the butter is seemingly disappearing into the potatoes.
  • You gotta go pretty ham.
  • Also gonna add some milk to get it really creamy.
  • I'm just gonna season to taste.
  • We're gonna pass it through a sieve
  • to make sure this is ultra creamy.
  • Get all this into here.
  • Pass this through.
  • Pretty much all of it has come out.
  • Look at that.
  • Look at how silky that is.
  • So these are done, and the steak's pretty much ready.
  • This steak has now been in the water for about four hours.
  • Internal temperature is around 125, 126.
  • So we're just gonna take this on some paper towels.
  • It doesn't look very appetizing, right?
  • It's kinda brown.
  • It's kinda gray.
  • This is not how it's gonna look in the final form.
  • So we're just gonna pat this dry.
  • Moisture is your enemy.
  • Dry the surface as much as possible
  • to get that really hard sear.
  • Then I heat up oil.
  • This pan is just smoking.
  • It's ready for the meat.
  • I'm gonna go ahead and to my favorite part,
  • which is sear the steak.
  • Face down.
  • Yeah.
  • This is already cooked all the way through,
  • so the only thing that we're trying to do now
  • is get a really nice super golden brown crust.
  • This will need to sear for only like 20 seconds per side,
  • and that's gonna be it for the steak.
  • Let's take a look.
  • Oh, that looks cool!
  • All right, flip.
  • Look at that crust.
  • Gotta make sure we get the sides as well.
  • So we're gonna take this guy out, let him rest.
  • We've got a lot of nice beef fat.
  • I'm just gonna throw in some asparagus,
  • a little bougie vegetable.
  • I'm gonna toss that in the beef fat.
  • I can't let all that flavor go to waste.
  • Some salt,
  • some pepper.
  • I'm gonna take that out, hang out over here.
  • We're getting close, so we have our wonderful potatoes,
  • our red wine sauce.
  • Make sure you have like everything ready
  • because time to cut the steak.
  • So there's actually a string.
  • Use clean kitchen scissors to cut the string off.
  • Take it out.
  • All right, that's the string.
  • Let's cut this steak.
  • Ooh, look at that.
  • This is the best day ever.
  • This last piece.
  • Oh, my god, look at this steak.
  • And I think it's time to plate.
  • If you need to, you can rewarm the potatoes or the sauce
  • in the microwave or in the pan.
  • And if you're spending five hours on a steak,
  • you might as well go all out,
  • and every one of these sides really does help
  • take that steak to the next level.
  • The red wine sauce
  • just brings that nice acidity and sweetness.
  • You got the creaminess from the mashed potatoes,
  • nice snap and crunch from the asparagus.
  • Of course, the star of the show, the steak.
  • All that rich beefiness and juiciness
  • just really goes together
  • with everything that's on the plate.
  • Yes.
  • There it is.
  • This is our five-hour prime rib eye cap
  • with creamy mashed potatoes,
  • grilled asparagus and a red wine sauce.
  • See you guys later.
  • Whether you have five minutes,
  • 50 minutes or even five hours to cook,
  • steak is something I think that you can enjoy at home
  • no matter what.
  • So hopefully, the three dishes that we made today
  • show you that no matter how busy or chill your day might be,
  • there is always time to cook.
  • And until next time, peace.
  • (laid back music)

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"Man, this is the best day ever." 3 steak dishes, 3 time scenarios, and a whole lot of deliciousness. If you want more of Tasty, check out our merch here: https://amzn.to/2GJ2xvv

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