Velvet Steak - Food Wishes

This delicious, and juicy “velvet steak” was inspired by a technique used to prep meat for stir-frying, which features an unusual, but very effective marinade that locks in moisture, and produces a very “velvety” texture.

For the fully formatted, printable, written recipe, follow this link:

To become a Member of Food Wishes, and read Chef John’s in-depth article about this Velvet Steak recipe, follow this link:

[GageSmiff]

Velvet steak; a delectable treat
One of the all-time best things to eat
You pound it out thin
And then throw it in
A nonstick on medium high heat.

[acm]

Keep the content coming Chef. We’ll keep watching it.

[OMGitsTerasu]

"Its time to pound our meat"
- Chef John, FoodWishes.Com

[FaithMachine]

My mom's birthday always falls on mother's day weekend.


We love making Chef John's recipes together :))


I'll be preparing her a food-wishes extravaganza for the upcoming occasions

[rickschrager]

Velveting has far less to with "locking in moisture" than it does with manipulating pH. The egg white is the alkaline ingredient (baking soda works just as well or even better) which opens up the muscle fibers to keep meat nice and tender. If anything helps to keep things moist it is the starch.

[charlesmiller]

I'm a disabled vet so my cooking is usually limited to microwaving a frozen dinner or boiling water for rice BUT, just watching your shows it feels as though I GAIN 15-20grams protein, 100-200grams carbohydrate and 110% of all my daily needs of vitamins & minerals! My VA docs may disagree but watching your shows fully satisfies me! Live long and prosper Dr. Chef John. a constant drooling (only when watching) viewer

[balamx]

It wouldn't be a "placebo steak", it would be a "control steak". But there is no need for an apology for your velvet terminology... that's just you cooking.

[Saintfan]

Imagine being quarantined with Chef John.

[MithrilMagic]

A few years ago I was in Maine and went to a restaurant famous for their surf and turf. This is almost exactly like the steak I had there! I’ve been looking for a recipe like it for so long! I will definitely be trying this! Thank you!

[Remu]

I used to wonder why Chef John always used such large mixing bowls even for small amounts of things.
Then I saw him try to mix compound butter in that tiny thing and understood.
It's better to go too big than too small. lol

[steveb]

i love the way he talks, cant get enough of his vids

[webchez]

I think that the magic ingredient in this recipe is the corn starch. For example, when I have been stir frying, I have been coating thin peices of chicken or steak with corn starch, then sauteeing.. It always comes out much more tender and juicey than without

[insertclevername]

"It is time to pound our meat. Then, we can cook some steaks."

[raidergo]

I have not read the previous comments. but a great tip is to save your cereal bags. The bag inside the box. They work great to flatten the meat. Better than plastic wrap by far.

[SecretsInTheOvenFoodChannel]

When I see Chef John posts a recipe, I click immediately! ❤️😋 So simple to make and delicious! I am hungry now!

[rosiebargoed]

Ok, I wasn’t hungry a minute ago. I am now! Stay safe Chef John we love you.

[crunchychips]

If you want to screw with steak, create a dry rub of finely-ground salt, pepper, garlic, onion powder, and half a teaspoon of flour. Coat your steak and let it sit at room temp before frying, then let it rest after frying at an angle so the juices don't ruin your crust.. You get a well-browned steak with a paper-thin crust of crispy fried beef gravy.

[chrism]

This is what I was looking for! Lots of videos on how to velvet strips of meat - but not a whole steak. I have part of a top sirloin steak - the other half was so tough you couldn't chew some of it. I am now encouraged to try this - rather than just throw it away. Thank you for this informative video!

[secretforreddit]

Wow, this looks absolutely incredible! I have never seen a steak that juicy before. Thank you for showing us this techniques!

[ChatBot]

I laughed at the pale spot comment. Ive tried several times to use a velveting technique for fried chicken over the last few years. It is difficult to get the corn starch to crisp if not in absolute contact with metal or in deep oil. This is why it works so well for stir fry, everyone gets in the pool. Anyway, unless I am deep frying I dont use corn starch as I dislike that slimy uncooked feel. Love the channel.