Pro Chef Reacts.. To Why I Season My Cutting Board NOT My Steak! (Adam Ragusea)

Adam Ragusea seasons his cutting Board, and NOT his Steak. This is one video I have been asked to review for years. Do you think this is the best method? As there are many including Sous Vide which you can do on a budget as I have shown before. let me know in the comments!

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[elheber]

I season my mouth right as I'm chewing the steak. I crank the pepper grinder right into my food hole.

[Wildeheart]

Personally I like to season my entire kitchen before cooking anything. I season the knives, the oven, the counter-top and the fridge as well as all my dinner guests just to be sure everyone gets the maximum flavour experience. For some reason it's never appreciated the extra effort I go to, I can't think why. Perhaps I need more garlic and olive oil or a spoon of mango chutney 😀

[TreantmonksTemple]

I love how James looks so surprised and perplexed to see Adam season his cutting board and not his steak while watching a video called "Why I season my cutting board not my steak"

[TnT_FX]

Here is a crazy theory...
Put your deconstructed herb butter on a PLATE INSTEAD.
Then the steak can be sliced and tossed in the juices on the thing you're serving it on, not the thing full of germs.

[dwightk.schrute]

haha I remember this and the sheer number of "why I season my X instead of my Y" memes

[aerosyne]

Two things:

1) I think the idea could work if it wasn't done on a flat cutting board, but in a clean bowl. That would naturally force all the juices to keep flowing to the low point, and then make it easier to disperse them with the seasoings and butter across the steak chunks. Another dish to wash, but I think if you wanted to do your meats like this, might as well maximize flavor potential.

2) The sponge analogy doesn't really work because sponges work on pressure and capillary action. When you place them into water, they have a different pressure than the water, and because of their material makeup, that pressure differential allows for the capillary action to soak up the water. If it were about energy input and output, you would void sponges via stove tops, not by squeezing. The above process is osmosis, which most know, and it does work for just about everything, but if the material abaorbing the liquid isn't porous enough for capillary action to happen, you'd have to wait a long time for the effect to happen, and meat is not a great sponge, hence why marinades usually take hours to work.

In fact, better absorption happens while the meat is being heated, because the water evaporating and heat expands the tissue, so it is generally going to be better to add your seasoning as its cooking and at the meat's peak temp. Still a neat idea to save time and post-cooking work.

[Eztoez]

I'm old school. My opinion is probably outdated. I tend to eat the steak not the board. Crazy I know. So I season the steak.

[magnemmar]

"Common technique called dressing the board."

So common that when he said it, it was the first time in history anyone ever combined those words together.

[acerimmerz]

I hope Guga is watching, sounds like a perfect experiment idea

[darthplagueis]

That's beginner level. Instead, I use a massive slab of rocksalt as my cutting board and season my steak that way.

[gn]

Adam will forever be haunted by this video 😂

[townwitchdoctor]

I've tried this and thought it worked well enough. Using lemon zest and rosemary (which don't do well with heat), but then i figured it was easier to make a herb butter with the ingredients in a mortar and pestle. Spreading the herb butter onto a wooden cutting board, laying the steaks on top with extra herb butter then covering with a saucepan lid to rest. As for plates I tend to just stick them in the microwave for 2 minutes. I still season the steak before, but if you want to add rosemary and lemon this is an easy way to do it without risk of burning them.

[Maplecook]

Your face as he manhandles the steak chunks on that plastic cutting board, bro! hahahaha

[Elf-]

🤔 Heck! I might just dip my knife and fork into some seasoning before I cut each piece of food 🤷🏻‍♀️

[UnbornHeretic]

I've tried this and it worked really well. Of course I used just a plate and did it on that.

[JoeStuffzAlt]

That part about red vs green cutting board was really cool information

[caseyczarnomski]

I tried the cutting board method on a nice wooden board and it worked well. If I did it again I would do what you said last James, use a metal mixing bowl. The flavor would be more clean with less plastic or wood mixed in. Also, if you make steak, dry age it by salting it and leaving it on a drying rack in the fridge overnight. It gets absorbed into the meat which adds flavor and tenderizes it.

[daviddickey]

So crazy idea: instead of "based on my experience this will/won't work, " do a double blind experiment. Assemble some test diners, make some steaks, have one person label as prepared by method x vs. y (bottom of the plate seems fine), have somebody who didn't see which was which serve to diners, who rate the dishes. My gut says folks won't be able to tell which was which.

[_Bosley]

This cooking video leads me to my favorite saying: "Just because you CAN do something doesn't always mean that you 😁😁

[lilithhiddenvillain]

Adam has actually done a video a few months back about how he makes steak now, and pointed out that that video going viral was part of how he now can afford better cuts of meat where he doesn't have to do stuff like that to make it interesting