How to Cook the Perfect Steak | Chef Jean-Pierre part 3

                     part 3

That makes absolutely no sense at all what makes sense is the thermometer and don't be afraid to poke it we'll talk about that in a minute so put it in i when it's a thick stick like that like  and a half do not like make sure it's quick  do not like to live in the pan the whole time because here's what happens you end up burning the outside in order to cook the inside  we're going to take it out we're going to get a beautiful crust right here we're starting to build the crust we're gonna flip it on the other side now there's so Many Information right there do you flip it how many times do you flip it if you have a thin steak leave it alone because you're not going to build a nice caramelization of the  reaction the caramelization or protein you're not going to do that if it's thin because if you keep moving it you're not going to build that font in the bottom of the pen and that  reaction  it's very important so what do
the side now we're gonna do we're gonna add  of butter that's my best bar then we're gonna add some  got some fresh thyme got some shallots and garlic don't forget to do the side very important friends nice job on the side we're going to spoon some of that beautiful butter we're going to spoon some of that beautiful butter right there friends oh there's extra butter we're going to spoon some of that extra butter right there on top ones gonna give it a little flavor it's gonna take a little time this right there friends look at this look at this ooh baby look at this the smell of it is amazing intoxicating it another thing you hear all the people tell you um make sure you  in the steak right away the sealing the juices [Music] the juice are going to come out with or without a so the secret is the letter rest we're going to talk about that when we're ready to let our restaurants when we're ready to let our race that's when we're going to talk about  we're not ready to let her rest yet so now very important we check temperature want to take it out about 120. I love the sound of it  want to take it out at about 120 my friends 120 125 but  like a medium  it's up to you if you like a more cook remember friends there's nothing wrong with the way you like a cook you like it raw god bless  like a medium rare god bless  like a medium  you're like a well done god bless you it doesn't matter it's not let anybody take your order so wrong way to either you're out of rare or you don't either get out of my kitchen okay you eat it however you want to eat it friends okay don't let anybody tell you your way to do it is wrong look at this steak now this is how to cook the perfect steak my friends we got a beautiful color the smell of it is absolutely amazing now we're going to check the temperature friends very important now we're looking for 120 to take it out because the curry over eating is going to continue cooking so if  have 120 now m very happy oh take it easy here you got to be careful don't go all the way to the other side so let's see what got right here friends it says 125 but um went a little too deep all right that's another thing that went too deep 'm about 120 116 120.  You know that's enough for me friends 'm just going to let it rest just a  longer put a little more butter in there the garlic is getting a little caramelized that's okay we're not gonna eat it we just want that flavor right there in another video m going to show you how to make some beautiful sauces decided m going to make a whole collection of uh  sausage friends all right we're going to let it rest it's very important we let our rest friends are we doing oh look at this does that look beautiful or what oh yeah that looks beautiful look at this we're going to take it we're going to put it right there however side we want to put it in that's beautiful look at our crust look at this that's gorgeous we're going to take a  of this right there on top we're going to let it rest on a cutting board and ll explain to you what happened why do we need it right away you understand it the whole concept of it maybe for uh later on  put some fresh thyme leaves in there it looks beautiful don't be afraid to put some butter in  right there oh yeah look at  friends does that look beautiful or what huh wait until we cut into  going to be beautiful oh we put this aside right here let me explain you a couple of things friends next time  got to put some herbs some fresh-looking herbs in there we do a nice thumbnail well here's what's happening with the juices you know you say if you cut it right away you lose all the juice you do here's what happened you remember when you put it in the pan you hear that sizzling what happened is the outside and  both side sides are heating the pan 400 degrees right now on the outside of the stack is about 200 degrees and that's at that level of heat the juices are being expelled there is no juice on the outside of it all the juices in the middle of the meat and the meat is about 120 degrees now on the inside they can hold the juice we need to let the outside cool at about 120 130 so then the juices can go from the metal a little more on the outside we distribute we don't lose all the juices when we cut oh let me turn this off okay you understand what m saying we need the letter rest the juices can go back from the inside and redistribute a  on the outside and and and and that's all we need to do we need to let the rest do you need to let it rest about 10 minutes five minutes not enough about 10 minutes  then you slice it it'll be absolutely beautiful we're going to wait 10 minutes and ll come back we're going to slice it okay friends 10 minutes went by you got to lie and wait 10 minutes be patient and all we're going to do now friends we're just going to cut into love that crust you hear that yes sir we're going to cut right in friends and  friends oh yeah now it's time to get the fork out cut it however you wanna friends but let me tell you this is  cooked look at this look at this oh  forgot ' it and 'm going with the pepper  forgot the paper one day 'm gonna forget my head my mom used to say if your head was not attached so good you'd be losing it friends oh it's salty to perfection this is how you make a steak hope you enjoyed the video remember friends gives us a thumbs up if you like it or forget also for don't forget to ring the bell you get a notification every Thursday and don't forget to subscribe we need subscribers we love you guys thank you for watching we'll see you next week