Chefs Curtis Stone & Juan Rendón's Guide To Foolproof Steak | Like A Chef

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Chefs Curtis Stone and Juan Rendón of Gwen Butcher Shop & Restaurant in Los Angeles prove that searing up a restaurant-quality steak at home doesn’t have to be intimidating. Whether you’re grilling a hanger, flank or aged-ribeye steak, these pros show us how freshly ground black pepper and a little patience goes a long way. Oh, and did we mention there’s butter?

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Комментарии
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Curtis still looking like a snack.
i remember he was in a tv show helping ladies cooking for their significant others
(Take Home Chef!)

xpm
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I LOVE Curtis! And this video is AMAZING!! Thank you Tastemade! 💚💚💚

luizafumero
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🎶I've got a flank steak baby 🎶
and I'll write your name🎶

sbalchan
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OK why that guy intently staring at the taller guy like "yes talk about that steak yea feed it to me" kind of vibe

lunadejoshua
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Putting pepper on the steak before searing it at high heat makes the pepper likely to burn. And saying that searing seals in the juices is a myth that has been thoroughly debunked.

angekfire