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5-Minute Vs. 50-Minute Vs. 5-Hour Steak • Tasty

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13:46   |   Mar 17, 2019

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5-Minute Vs. 50-Minute Vs. 5-Hour Steak • Tasty
5-Minute Vs. 50-Minute Vs. 5-Hour Steak • Tasty thumb 5-Minute Vs. 50-Minute Vs. 5-Hour Steak • Tasty thumb 5-Minute Vs. 50-Minute Vs. 5-Hour Steak • Tasty thumb

Transcription

  • hi my name is Alvin I'm a tasty producer
  • and I love steak steak is by far my most
  • favorite thing to eat and cook in the
  • entire world
  • it's indulgent it's beautiful its juicy
  • and when it's done right it is
  • impressively delicious and I just want
  • to share my love of steak with you guys
  • I'll be cooking you guys three steak
  • dishes for you to make at home whether
  • you have five minutes 50 minutes or even
  • five hours to make something special so
  • let's get cooking whether you're super
  • busy or really lazy you got five minutes
  • to cook for this scenario will be
  • cooking hanger steak so hanger steak is
  • a really nice cut of steak it's super
  • super tender has nice marbling cooks
  • really quickly if you want you could
  • also swap this up for a skirt steak
  • first things first you always have to
  • prep put your pan on start heating it
  • right away make sure you use a vegetable
  • oil measure out your soy sauce and your
  • honey in the same bowl this will
  • eventually be the finishing glaze for
  • the steak season your steak liberally
  • with salt we're gonna do pepper later
  • using both sides grab your cutting board
  • and your knife take the plate value of
  • eating off of and throw some greens on
  • it I like arugula here's whatever dreams
  • you want this pan is you know super hot
  • but I'm not a rapper all right time to
  • cook gonna lay in this beautiful steak
  • oh cool this steak is gonna cook for
  • about 1 and 1/2 minutes per side I'm
  • gonna be cooking the steak to
  • medium-rare all right let's give it
  • another chick look at that crust there's
  • any gray area on a steak that's just
  • untapped potential right there I think
  • it's time to flip oh man the finish
  • we're gonna add in the soy honey glaze
  • that we made just gonna reduce and get
  • all nice and beautiful look at that this
  • is where it gets sexy shake that around
  • a bit the glazes and bubbles like that
  • mean go that's nice I think is pretty
  • much done so we're gonna take it out to
  • rests arrest it for about one to one and
  • a half minutes it's like the toughest
  • minute of this entire process I promise
  • but it'll all be worth it
  • see where we're at
  • look at nice just look at that piece for
  • me polish look it's nice and pink all
  • right time to play so you might have
  • some extra sauce and this pan from that
  • glaze we're not gonna let that go to
  • waste
  • read it in a nice little pool for the
  • steak to sit on then we're going to get
  • it all under the knife go over here you
  • also want to make sure you fend out a
  • bit to some pepper all these steak
  • juices a little bit of salad dressing
  • and there you have it this is a
  • five-minute soy yo honey hanger steak
  • with some arugula on the side maybe you
  • have a bit longer to cook like 50
  • minutes to an hour so for the second
  • time scenario we will be cooking a
  • bone-in ribeye probably one of the most
  • popular cuts of steak look for really
  • really nice marbling which is fat that's
  • in between the muscle ribeye is
  • comprised of the eye area as well as the
  • cap area that's the best part of the
  • ribeye we're gonna be doing what's
  • called a reverse sear first cooking in
  • an oven at a very low temperature and
  • then you sear it in the pan first thing
  • always got to season your steak so a
  • nice amount salt that'll be pretty
  • general isn't it because kind of want to
  • have enough seasoning for everything
  • we're gonna put it on a baking sheet
  • with a rack because the rack will allow
  • air to circulate underneath this goes in
  • the oven for about 40 minutes until
  • internal temperature will read 125
  • degrees don't click the rest of it I
  • love garlic bread I love steak why not
  • have them together you got some time
  • make a meal might as well do it first
  • thing we're gonna do we're gonna let our
  • butter hang over here to get really soft
  • mince some garlic we're gonna actually
  • do this trick coarse salt press crush
  • use the salt is like an abrasive so it
  • gets even finer and more like a pace all
  • right I'm gonna chop up some parsley for
  • some green gonna grate some cheese it's
  • worth having two cheeses because in your
  • garlic bread it's gonna taste a lot
  • better and we're gonna cut our bread in
  • half let's make this thing the same bowl
  • or shredded the cheese in throw in the
  • butter put in all this nice parsley
  • garlic
  • I'm just gonna give it a really nice mix
  • nice and generous you ever get garlic
  • bread with too much bread not enough
  • garlic well I'm here to tell you that
  • you can do what you want we're gonna
  • wrap these in foil here's a way for the
  • steak to be done and we'll keep cooking
  • all right it's to temperature around a
  • 120 or so so we're gonna pull it garlic
  • bread goes in crank the temperature up
  • to like 350 degrees so I want to give
  • the pan heated with a little bit of oil
  • this is the steak after it's been cooked
  • in the oven doesn't look too great right
  • the surface is kind of gray but the
  • inside I promise you is pink all the way
  • through only thing it's missing is a
  • nice beautiful crust jacket I'm gonna
  • stop talking so we can cook the steak
  • coz this pan is really hot whoa do that
  • we're going to do flip look at that so
  • we got to go in with everything the
  • butter the rosemary the garlic this
  • honestly smells ridiculous right up in
  • here so we're gonna do is are gonna move
  • this to the top so doesn't overcook this
  • is the best part you take all these
  • little good bits put it on top of the
  • steak and you base look at that what
  • this does that infuses the surface of
  • the steak with all these great flavors
  • that's just that's just so awesome all
  • right so we don't want to overcook it so
  • we're going to take this and I render
  • the fat on the side we want to get as
  • much out of it as we can all right let's
  • stop cooking it and let's take it out
  • don't forget about the stuff in the pan
  • as the steak rests I like to actually
  • fry this garlic everything is just gonna
  • come together pretty awesome first you
  • got a slice along the curvature of this
  • bone as close to the bone as possible so
  • we don't lose any of that delicious meat
  • all right so go look this oh man look at
  • this y'all missed now go in with all the
  • pieces transfer that fan it out for
  • presentation follow the way the bone is
  • going around it smells amazing that
  • looks amazing garnish a little bit of
  • rosemary this is amazing garlic butter
  • that's still left in here we're gonna
  • take a little bit in our garlic bread
  • let's cut this up
  • there you have it 50 minute
  • reverse seer bone-in ribeye with garlic
  • butter and cheesy garlic bread I'm gonna
  • need a few moments if you have five
  • hours and really want to make something
  • special this is in my personal opinion
  • the best cut of steak it is called the
  • ribeye cap it's like a filet mignon and
  • ribeye I had like a baby it's super
  • super tender but actually has a lot of
  • fat and a lot of flavor if you have a
  • lot of time and you want to make
  • something really special this is the
  • perfect steak for that I'm gonna season
  • this with some salt and pepper
  • both sides this is like usually a pretty
  • thick steak it's got like three C's in
  • it so you got a season a lot make sure
  • you don't miss any other sides we're
  • gonna be cooking the steak sous vide and
  • subi is basically a term that describes
  • cooking food at a very low temperature
  • in a circulating water bath because the
  • temperature is so low it's gonna take a
  • long time this is a machine that will
  • essentially circulate the water as well
  • as maintain temperature at whatever you
  • want it to be I'm gonna set this machine
  • to 126 Fahrenheit and it's gonna cook
  • for four hours because we have a lot of
  • time to give this take a lot of love and
  • attention we're gonna go make some other
  • stuff to go with it we're gonna make a
  • red wine sauce to go with the steak you
  • don't need the most expensive wine ever
  • just make sure that it is a wine that
  • you like to drink
  • first thing you got to do how to pour
  • yourself a glass of wine this will be
  • your cooking companion Cheers - steak
  • one and a half cups of wine save the
  • rest for yourself and you're also gonna
  • do equal parts beef stock so another one
  • and a half cups nice wide saucepan over
  • medium medium-high heat until it starts
  • to bubble and it's going to reduce by
  • half while we wait for the wine sauce to
  • cook we're just gonna drink some more
  • wine this is how I like to enjoy my
  • weekends a couple tablespoons of flour
  • and I throw them some softened butter
  • mash it together and kind of get it
  • evenly incorporated until it becomes a
  • paste get your whisk ready and because
  • your sauce is almost there
  • - take a big spoonful of this and you're
  • gonna want to whisk like immediately so
  • we're gonna go in
  • we're just gonna get in there you want
  • to make sure there are no lumps because
  • it ain't that kind of sauce it's getting
  • really nice and bright and thick in
  • color now I think it's time to see you
  • so we're gonna first add a couple
  • tablespoons of brown shake this down to
  • no lumps again kind of want to season
  • salt you want to season it tastes really
  • important to keep tasting as you're
  • going this is pretty much there I take
  • this off the heat final thing that we're
  • gonna do is add more butter because more
  • butter is more better and the butter
  • also helps pull the sauce down and if
  • you're on a diet probably should stop
  • watching this video like three minutes
  • ago silky smooth red wine sauce I'm
  • gonna set this aside and we're gonna
  • work on some potatoes while the steak
  • cooks we're gonna make some creamy
  • mashed potatoes add about a pound of
  • really nice golden potatoes first we're
  • just gonna cook them until they're super
  • tender 10-15 minutes so you guys when
  • you're soft bye-bye
  • so the potatoes are ready and a scoop oh
  • gosh I'm gonna scoop them out into a
  • bowl to mash so you just really gotta
  • get in there
  • keep going ham until we know that
  • there's no lumps left mashing these
  • potatoes in itself is already a great
  • workout so now this may seem like a lot
  • of butter and the reason for that is
  • because it is if you're making this for
  • a special someone just do not tell them
  • how much butter you put in it and do not
  • let them see this video my favorite part
  • yeah make it rain buttery and look just
  • like magic the butter is seemingly
  • disappearing into the potatoes gotta go
  • pretty ham I'm also gonna add some milk
  • to give it really creamy just gonna
  • season to taste we're gonna pass it
  • through a sieve to make sure this is
  • ultra creamy get all this
  • - here pass this through pretty much all
  • of it has come out look at that look how
  • silky that is so these are done and the
  • steaks pretty much ready this steak has
  • now been in the water for about four
  • hours internal temperature is around 125
  • 126 so we're just gonna take this on
  • some paper towels it doesn't look very
  • appetizing right it's kind of brown it's
  • kind of gray this is not how it's gonna
  • look in the final form so we're just
  • gonna Pat this dry moisture is your
  • enemies dry the surface as much as
  • possible to get that really hard sear
  • then a heat of oil this pan is smoking
  • it's ready for the meat all right go
  • ahead and do my favorite part which is
  • sear the steak yeah this is already
  • cooked all the way through so the only
  • thing that we're trying to do now is get
  • a really nice super golden-brown crust
  • this will need us here for only like 20
  • seconds per side and that's gonna be it
  • for the steak oh go alright flip look at
  • that crust how to make sure we get the
  • size as well so we're gonna take this
  • guy out let him rest now we've got a lot
  • of nice beef fat you're gonna throw in
  • some asparagus a little bougie vegetable
  • I toss that in the beef fat can't let
  • all that flavor go to waste some salt
  • some pepper I'm gonna take that out hang
  • out over here and we're getting close so
  • we have our wonderful potatoes our red
  • wine sauce make sure you have like
  • everything ready because I'm gonna cut
  • the steak so there's actually a string
  • use clean kitchen scissors to cut the
  • string off take your knowledge all right
  • that's the string it's cut this steak do
  • that
  • it's the best day ever last piece oh my
  • God look at this estate and I think it's
  • time to plate you need to you can rewarm
  • the potatoes or the sauce in the
  • microwave or in the pan if you're
  • spending five hours on a steak you might
  • as well go all out and every one of
  • these sides really does help take that
  • steak to the next level the red wine
  • sauce just brings that nice acidity and
  • sweetness got the creaminess from the
  • mashed potatoes a nice snap and crunch
  • from the asparagus horse the star of the
  • show the steak all that rich beefiness
  • and juiciness just really goes together
  • with everything that's on the plate yes
  • there it is this is our five hour prime
  • ribeye cap with creamy mashed potatoes
  • grilled asparagus and a red wine sauce
  • see you guys later whether you have five
  • minutes 50 minutes or even five hours to
  • cook steak is something I think that you
  • can enjoy at home no matter what
  • so hopefully the three dishes that we
  • made today show you that no matter how
  • busy or chill your day might be there is
  • always time to cook and until next time
  • peace
  • [Music]
  • you
  • [Music]

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"Man, this is the best day ever." 3 steak dishes, 3 time scenarios, and a whole lot of deliciousness. If you want more of Tasty, check out our merch here: https://amzn.to/2GJ2xvv

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