Beat The Chef: Ultimate Steak Battle
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Date: 2020-08-17
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Comments and reviews: 10
wolfie
Haha not bad guys. A little trick for a ribeye if you mess up throw it under the broiler. The heat will finish it quickly and render the fat. It will be lovely. I have learned a lot from watching pit masters here in America. Also the seasoning before is perfectly fine many pit masters will season before hand while everything is getting hot. I've tested it and letting it sit for a bit is better. One last tip. Reverse Sear it. Low heat that won't actually mark the meat then flash sear it after its close to done to give marks and color
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Haha not bad guys. A little trick for a ribeye if you mess up throw it under the broiler. The heat will finish it quickly and render the fat. It will be lovely. I have learned a lot from watching pit masters here in America. Also the seasoning before is perfectly fine many pit masters will season before hand while everything is getting hot. I've tested it and letting it sit for a bit is better. One last tip. Reverse Sear it. Low heat that won't actually mark the meat then flash sear it after its close to done to give marks and color
reply
Sheepdog
I'm with the judge here, I've taught people in several different industries, those who come in with experience are harder to teach as they feel they have a solid grasp already, while those who know little to nothing are sponges. James' steak looked amazing, but he did season before the cook, which he was told not to do, while Jamie just went with 100% what was taught.
Either way, I've been cooking for almost 30 years, I LOVE steak, and I couldn't do half as well as either of them did.
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I'm with the judge here, I've taught people in several different industries, those who come in with experience are harder to teach as they feel they have a solid grasp already, while those who know little to nothing are sponges. James' steak looked amazing, but he did season before the cook, which he was told not to do, while Jamie just went with 100% what was taught.
Either way, I've been cooking for almost 30 years, I LOVE steak, and I couldn't do half as well as either of them did.
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Rob
My favorite cut is a round steak i like the mouth feel. I also tend to do a marinade with a dry rub for 24 hours then a caralina mop sause thats vinegar, brown sugar, Worcestershire sause, ketchup and spices for 24- 48 hrs in a Ziploc and of course on a real grill. But i have had limited success baking.
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My favorite cut is a round steak i like the mouth feel. I also tend to do a marinade with a dry rub for 24 hours then a caralina mop sause thats vinegar, brown sugar, Worcestershire sause, ketchup and spices for 24- 48 hrs in a Ziploc and of course on a real grill. But i have had limited success baking.
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Sophie
Filet mignon, rare. Its the best. Im always getting shit about how its no flavour compared to the other cuts but with some soy marinate and butter and garlic its amazing & the texture is perfect for me. Other cuts of steak are too fatty, too chewy for me.
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Filet mignon, rare. Its the best. Im always getting shit about how its no flavour compared to the other cuts but with some soy marinate and butter and garlic its amazing & the texture is perfect for me. Other cuts of steak are too fatty, too chewy for me.
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Jacen
I tend to favor what's sold as a Delmonico Steak, myself. Which is to say, the 24 oz Boneless Ribeye sold at Delmonico's (or at least a local restaurant by that name) which is close enough to where I live to make occasional dining there an option.
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I tend to favor what's sold as a Delmonico Steak, myself. Which is to say, the 24 oz Boneless Ribeye sold at Delmonico's (or at least a local restaurant by that name) which is close enough to where I live to make occasional dining there an option.
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Adam
It would be fun to make the guys cook for someone who prefers steak well done, and see who can do it. It's a real test of skill, because the only people that think well done steak is dry or tasteless are the ones who can't cook it.
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It would be fun to make the guys cook for someone who prefers steak well done, and see who can do it. It's a real test of skill, because the only people that think well done steak is dry or tasteless are the ones who can't cook it.
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Linda
I used to hate steak. Since undergoing cancer treatment, especially chemo I literally crave steak, any steak, prepared any way. But if I had to chose it would be the ribeye.
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I used to hate steak. Since undergoing cancer treatment, especially chemo I literally crave steak, any steak, prepared any way. But if I had to chose it would be the ribeye.
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Richard
If I'm picking the meat and cooking it myself: medium.
If I'm eating in the restaurant I just ask for whatever chef recommends. He should know his meat.
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If I'm picking the meat and cooking it myself: medium.
If I'm eating in the restaurant I just ask for whatever chef recommends. He should know his meat.
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Thom
Am I to only one with a fifth grade mind laughtin with the sentence:
We are going to learn how to treat a meat when it comes into he back door?
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Am I to only one with a fifth grade mind laughtin with the sentence:
We are going to learn how to treat a meat when it comes into he back door?
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Verbruggen,
I love Jamie's humor in every episode, if you ever do a game he should automatically gain 50% of the points from the start for this reason
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I love Jamie's humor in every episode, if you ever do a game he should automatically gain 50% of the points from the start for this reason
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