The Steak Secret Michelin Chefs Never Tell You | The Elementals Of Fine Food

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Suceed with seasoning your steaks every time by understanding the how`s and why`s of Salting
steak cooking explained through adding salt at the right moment explained by a Michelin star chef Walter Trupp
Once you watched this video you will know everything there is to know about how to successfully season and cook the best steaks.
I demystify the quality of meats in terms of age and show you every tip and trick as used by the worlds most innovatieve chefs.
The goal is to help You Understand Cooking Techniques and Chemistry In seasoning a steak so you to succeed with BBQing and panfrying every time in your own kitchen so you end up cooking like a Michelin star chef in your own kitchen


Check out my other video on Elevate Your Steak with This Secret Ingredient | Mastering The Techniques of Fine Cooking

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[RocketJ]

Thanks for breaking this down. Great detail. I never thought about putting a thin supermarket steak in the freezer before a hot sear. I do have one question since its obvious you have a ton of knowlege. I always sear hot in avocado oil and butter as i dont want the butter to burn. Should i just use butter only? I normally sear in cast iron around 475 to 500f