How to Grill a Steak at Bern's Steakhouse - Chef Hab

Bern's Steakhouse Chef de Cuisine Habteab Hamde demonstrates how to grill a steak as done by the staff at Bern's Steakhouse.

[ljmetsplayonplaya]

I've eaten their before. It was the first time I'd ever heard of making a reservation for a dessert room with live pianist and cigar menu. Waiters and waitresses made up to a 100k a year. I was in over my head, but it felt good to pretend like I knew what I was ordering.

[semuweilol]

For any people wondering,

The reason chefs say "room temp" is for steaks at around 3 inches. If the steak is cold, it will overcook on the outside and be undercooked in the inside, but that is exactly what this chef takes advantage of. Imagine a steak, 1 inch or even less, at room temp. Try to get medium rare and amazing crust on that, I doubt it is possible. But if its cold in the center, by the time you sear the steak, it will be medium rare in the middle because of it previously being cold in the middle. My explanation might not be extremely clear, but I hope you get it. The numbers are just an example, what I said might be for thinner steaks only, but you get the idea.

[gnr]

I’ve eaten at more restaurants than I can count, a lot of them have been very nice steakhouses all over the country. Bern’s is hands down the best restaurant I’ve ever been to and no other restaurant comes close.

[ASH-moqg]

Thank you Chef Hab for coming to our table Friday night. Everything was delicious.

[jasonbeymer]

I never thought about positioning a Porterhouse so that the filet mignon is on the cold end of the grill. It makes absolute sense. Thank you chef!

[RowdyLpx]

This guy is a badass. Cooking 4 different cuts at once. I can barely cook one at a time.

[Stephenurban]

When you are done cooking the steaks make sure to put them right back to where you originally had the raw steaks. Perfection.

[Muscle]

A master at work! I’ve been lucky enough to dine at Bern’s on 2 occasions. Absolutely 2 of the best steaks and experiences I’ve ever had. Truly a remarkable dining experience at one of the most legendary restaurants in American history.

[montymont]

I would live to see 200+ steaks on that grill all at once.

[adammiddleton]

Just so you guys know, we do tours of the kitchen and you'll walk right by the grill if you take a tour. You will see that we are actually extremely clean in our kitchen. As far as cross contamination, we dont normally place the meet back on the metal portion after cooked. These steaks were not served to customers. Come by. You'll see. :)

[CFLDumpsters]

Two times a year, this place is a staple here in Tampa. Fantastic food and their desert room is 🔥.

[jamo]

You had me when you seasoned the grill with a SLAB OF GOD DAMN FAT. Amazing.

[kinglightskin]

Wait, did he place the cooked meat where he had it when it was raw?!

[ZCAR]

One of the top 10 steakhouses in U.S.! Love this restaurant! Have been there twice. If you’re going to be in Tampa, call for a reservation! Be sure to do the kitchen and wine cellar tour and eat dessert upstairs! Awesome!

[robertellis]

Terrific chef working a real high end steakhouse! Wish I was there!

[UtotheJ]

So... at the end, the cooked meat just slides right over the area that was raw?

[swerboski]

Love all the line cooks from Applebees and Ruby Tuesday commenting.

[davidforsythe]

Thank you for sharing your expertise. Respects from Canada

[jorgechavez]

From one chef to another. Good job on rhoose steaks. I myself domt use butter. Just salt and pepper and get it to correct temperature according to cut of beef. Nice video

[bobbillings]

Wow, he set the finished steaks right on the metal counter in the exact same spot they were in when they were raw before grilling, bad rover