Why Restaurant Steaks are Better

#shorts #food #easyrecipe #recipe
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USEFUL KITCHEN GEAR

[SenpaiKai]

To clarify:
You sear the steak for 90 seconds on each side
Walk away and do whatever you want (you don't have to sit there and watch the steak lol)
Sear it again for 90 seconds on each side

Perfect steak done in sub 10 minutes.
(most steaks unless it's a massive A7 Wagyu Tomahawk, will be done in 2 sears)

If this seems confusing, just go with a good ole reverse sear.

I would highly recommend AGAINST getting a sous vide just for steak. If you're going to do other stuff with the circulator, it's dope but steak is just too easy, not worth the $100-200 for a circulator.

[JaceBlade]

17yrs working in restaurants and not once has anyone cooked the steaks this way

[PapaDante]

Instructions unclear.

Bread was overcooked.

[ryhol]

They use prime beef. That’s not typically available in regular grocery stores. That’s the reason. Some of the best restaurants just plop it on a grill and flip after seasoning. Prime is why

[RJwarriorpoet]

Former cook: Hard sear, throw it in the broiler, serve. When you're feeding 300 people in 2 hours ain't nobody got time for triple sear.

[redcastlefan]

That sounds good and all but i like to keep believing they add narcotics to it.

[maxwellbreit]

No restaurant in the world is blatantly wasting 7 minutes on ticket times

[chrystv]

I wanna ask, what's that thing that keeps your pan hot?

[algimantasjukna]

Fun fact: another reason food tastes better in the restaurant, is because when you cook yourself, your nose get's used to the smell of the food your cooking, so theres no surprise factor 🙂

[alexanderschweinehunde]

I worked in a steakhouse for over 6 years nobody cooks a steak like this.

[HolySoopCoolers]

Yes restaurant kitchens across the world are triple searing your steak to order. They’re not just pan frying it with more butter and salt and spices than you’ve ever used in your whole life.

[Lilith_]

Me a pescatarian watching this like “ahh this will be useful never but I still wish to know.”

[Anthony-wdq]

I actually never thought a restaurant made a better steak than me.

[TheVanderbone]

I worked in a kitchen when I was a teen and when I asked the chef told me it was mainly a good cut of beef, lots of salt, and lots of butter. “We aren’t making diet food kid we’re making the best tasting plate we can.” That quote rings true whenever I make myself a “treat meal”

[voi-ildb]

Waiter: How do you want your steak sir

Him: I want you to cook it 3 times and have it serve itself to me

[theworldisavampire]

It's comforting to me that many of these chef secrets are things my Grandma taught us growing up.

[ScroseOfficial]

Worked and owned a restaurant, I assure you the secret is butter, lots and LOTS of butter.

[jowen]

I've worked in 2 steak houses. The reason they taste so good is the application of butter before they go to the table. It's always lots of butter that makes the restaurant for taste so damn good

[manzelllyles]

If you are cooking for 90 seconds and resting for 7 minutes, each round of searing would take 8 minutes 30 seconds. That would take 25 minutes 30 seconds minimum to cook your steak for three rounds of searing. I've never waited that long for a steak. Most restaurants I've worked in either used a regular skillet/oven combo or used a salamander broiler or infrared broiler. I've never seen this method. Restaurants are too busy, and if you have multiple orders for steaks, timing the resting timing & which cycle you're in sounds a bit convoluted.

[theradonpipe]

“So how was your steak?”

“Great! We had a wonderful conversation!”