The Best Steak You'll Ever Make (Restaurant-Quality) | Epicurious 101

In this edition of Epicurious 101, professional chef and culinary instructor Frank Proto demonstrates how to make the best steak at home. When it comes to cooking steak, patience is key. From browning the meat to letting it rest, your steaks will never be sad and dry again.

00:00 Intro
00:42 Preparing the Steak
02:16 Cooking the Steak
06:49 Plating the Steak



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[hfbdbsijenbd]

Putting it in the fridge overnight between seasoning and cooking does a world of difference.

[DCYote]

I've always wrapped my steak in aluminum foil to rest and have always been disappointed because it seemed like no matter what method (Reverse sear, sear/bake, etc) I used the meat always seemed tough. Thank you Chef Frank for illuminating that my steaks are basically getting steamed with that method! I used a wire rack and I got almost restaurant quality

[ryanlhobson]

Anybody else house turn into a smoker when cooking steak?

[markbays]

says at 07:23 "without further ado, let's slice our steak" followed by a bit of further ado.

[Showmetheevidence-]

I'm always amazed at how much salt chef's put on everything...
I'm not doubting Chef here, but it's a lot more than I usually use!!

[_Toxicity]

Me: Oh, hey! I just bought a steak, and its a NY strip steak! I'll watch this video to learn how to cook it!
Frank: Don't use the meat off the shelf in the shrink wrap.
Me: * hangs head *

[TOAAWASHERE]

I've been waiting for this one thank you dude you leveled my cooking up for so many years now. Thank you my guy 😊

[russh]

You had me at butter and garlic! Frank's Instructional videos never disappoint!

[FourTand]

I like a pepper medley, adds more than just black pepper alone. And instead of vegetable oil, I use wagyu tallow.

[melissamelissa]

Epicurious is literally giving us expensive Culinary courses for free YouTube. Thanks, Epicurious and Frank Proto!

[billburbank]

Yum. Yes dry brine works wonders....but for general population, prob not gonna go that route, get steak, cook steak, eat steak...lol. 24 hr brine for quality 1.5-2" steak for me.

[CptVein]

Dry brine your meat. It makes them so much better. Salted throughout, and slightly more tender.
Flipping it every 30 sec is the way to go. Gets a more even cooking and a smaller gray band.

[natmorse-noland]

Great tips! My current method is pretty similar to this but I'll definitely incorporate the wire rack when letting the steak rest going forward.

[_Toxicity]

I like rosemary and garlic on mine with salt. I also notice I tend to get the pan way, way too hot. Going to pay super attention to that going forward. Thanks for all the other steak tips (pun) too, Frank!

[paulbrandtpxb]

Iam a vegetarian. But if if Frank cook something, i will watch it

[zaqston]

Frank Proto is an amazing chef and his steak looks amazing, that being said I don't understand how he doesn't dry brine his steaks for at least an hour. I'm sure there is a great counter argument but when I do it, my steaks are juicy, tender and delicious. Importantly somehow they're never overly salty either.

[adog]

If anyone is wondering he meant by table salt being too salty it’s that too much salt gets on the steak with smaller grind

[jgg]

Thank you mr Proto, I enjoy your clips very much.

[richardrekowski]

Well done Lee! I enjoyed your 10 tips!

[treehuggingbuddhist]

The minute he said “Frank style” I knew butter was involved! 😋 ❤😂