How to Cook the Perfect Steak | Chef Jean-Pierre part 2

Well hello there friends today very important Article how to cook the perfect steak figured there was a lot of information on the internet  didn't need to do any a Article about how to cook a steak but there's so much bad information out there that  decide to debunk  myths out there that are Entrue number one take out your steak at least 20 minutes before you cook what does that do nothing no no m telling you friends know everybody's saying it ve done it so many times  said let me check it see what's happening take a thermometer take the steak out take the temperature take it out 20 minutes later and do the same thing guess what you get nothing maybe a net one and a half two degrees difference if you take it out 20 minutes before you cook it that means nothing so don't waste your time taking the steak out another myth out there don't salt it just until you're ready to go because it's going to pull the moisture that's correct if you put the salt just before you cook that's exactly what's going to happen matter of fact we're going to demonstrate it all right got two stacks in here this salt as you can see a little darker red um has been salted 24 hours ago this guy right there we just got it at the store this one has not been salted you can see a little glistening in  a little moisture in want to get rid of that the secret of a good steak is moisture we want to get rid of the moisture how do we do that we take a salt and be careful no 've seen guys out there putting so much salt in there it ruins the steak you don't want to put too much salt you want to put enough salt just a  that looks like fine we don't want to put too much that's a lot of salt already okay just maybe that's it that's it no more salt than that right we're going to put it in we're going to rub it in we're going to flip it on the other side okay we're going to put it back in the on the other side how much don't put too much salt don't put the material you don't need much salt you want to put some on the side and that's it now we're going to take this steak you're going to be amazing what you're going to learn you're going to love  is really good 'm very excited to teach you this you can see every time m watching somebody doing it wrong 'm like mama me who taught you to cook a steak we're gonna put this in the fridge friends ten minutes from now we're gonna come back let me put it in here just like that open oh  forgot to tell  need a rack a sheet pen with a rack that allows you to get the air to circulate it you don't want to age a steak  plastic bag or in a wrapper the minute you get it home they're gonna put it on a rack if you're gonna eat it within a few days put the salt on it like just did leave it in  longer you leave it better off it is we're going to demonstrate that in a minute so 'll come back in about 10 minutes from now  you're going to see what happened to the salt then put in on there you're going to see the process of osmosis is going to osmosis that's a difficult word for a French person it's going to remove you're going to see it's going to draw the moisture out and the secret that happens within 10 to 15 minutes the secret is to leave it long enough at least 45 minutes for that juice to go back in now that juice is nice salty  juice and have the right amount of salt so don't let them tell you don't salt it until you put it in salt it as soon as you get it and when you're ready to eat it we'll come back in about 10 minutes we'll go over the other myth about how to cook the perfect steak 'm going to show you exactly how to do it we'll be right back about 10 minutes from now all right friends 10 minutes went by just 10 minutes that's all you need you're going to be amazed you're going to be unless you've made the test before if you did then you're not going to be amazed look at  friends look at this look at this  got to make sure the camera gets right in there you see this is only 10 minutes you see  salt is putting out all the juices so if we were to cook it right now we lose all the juices we don't want to lose it we want to put it back inside and this is the seed the cyst the secret is right there is to have a dry outside that's what happened now 10 minutes that's what happened within at least 45 minutes it's the minimum you got to do this okay 45 minutes to an hour this is what's gonna happen the juice went back inside now we're ready to cook we'll go back and put this in a fridge later now we'll cook it now a lot of people says to me aren't you cooking in clarified butter you can cook it in clarified butter but if  get as much of a crust you know it's all about the cost an avocado oil is a very high smoke point oil it creates a really nice crust we're using the avocado oil okay you can use whatever makes you happy friends but if you use regular butter you know it's gonna we don't want it to do that all right so salt we got already we don't need to do that pepper you can put it now it's not going to burn you can wait and put it in leather  like crushed bread pepper at the last minute in it if you didn't put it down nothing's going to happen to it some people  you put it now you're going to burn no you don't burn  really up to  it's not a pepper steak so m not going to do that the oil like to get it about 400 degrees about 400 Fahrenheit if you don't have one of those skip an eyelet you'll feel it when it's 400. NOw an avocado has a great smoke bone you don't see it smoking if you put olive oil in there it's going to burn for sure okay now here it is look beautiful  steak right there dry as a bone look at this it's here same thing  this guy right here it's amazing we're going to take it in now right now friend we're going to put it in and now don't touch it we're going to put this in the fridge because  don't like to leave it out and this ll eat it tomorrow so now no touching not playing around with it let's make sure we got the right heat we're going to leave it alone now what happens is like to do a cast iron pan because it retains the heat then the steak doesn't take all the heat out of a thin fry pan but if you have a good thick stainless steel Frypan or a copper pan nothing wrong with it cast iron is the easiest thing to deal with you just got to deal with it taking care of it make sure you have a handle of it when you put them in the oven so what we're going to do we're going to give it a beautiful crush right here let me make sure it's still going and then let's talk a  very important thing the salt what salt did use  used a kosher salt you want a  crusty uh thick salt the granulated salt not a fine table salt you want to make sure you put it on a kosher salt is perfect  de cell is another perfect cell for salt for that you also got to give yourself a thermometer frame get yourself a good thermometer this is the twenty dollar aftermath it works great this is a hundred dollar thermometer it's  a great thermometer this one what's the difference between the hundred dollar one and the twenty dollar  the hundred dollar one reads in three seconds the twenty dollar one reason about ten seconds so if you got seven seconds to spare you save 80 bucks up to you whatever you want to do got him right here we don't want to forget him because this thing about pushing the thumb and all that stuff oh yeah if you push over here it's medium rare if you push it over there it's rare if you put it there it's well done hello try to touch your wife or your husband tom and you see completely different so which one do you use hers or yours everybody's thumb is completely different.