How to Cook the Perfect Steak | Chef Jean-Pierre

I've always salted my steaks for around an hour or so but I never thought about going a day or two and I tried it. It makes the crust AMAZING! This is how you get a great crust just like he said. Mine were salted and in the fridge for roughly, thirty hours. I will always be doing this from now on! Worked in the broiler as well as the frying pan. Both steaks had amazing crusts and they both had just the right amount of salt flavor.

Using too much oil . I cook 2 minutes each side in cast iron pan ,then 6 minutes in oven with400 c then I take it and 2 minutes rest it in butter then cut and use it . Perfect . Why take long time to grill out side . ( Oven must be hot before to 400 or 500 C ) . Any way thank you so much .

I scored some really nice t-bones and am doing it this way now. Just salted and told them good night. Going to leave them thruout tomorrow and have a brilliant brunch the next day. Love You Chef! Thank you for sharing so much with us! ❤

Chef, you are the best! Thank you.

Be careful you'll lose your head if ordinary touch just Kidding

This definitely deserved a follow! I enjoyed every second of this presentation. Thank you for showing the way and now it’s time to start cooking 🍳

Amazing

Chef, Jean, Thanks for doing this and showing.

I just know that the steak on cover photo is not perfectly cooked

Good evening Chef,
I have been making some of your recipes and they are AMAZING but I do get overwhelmed by all the different alcohol types, can you do a quick video on the top ten or so. Of the types of wines and alcohol you should have to do different recipes. Love the videos and enjoy making them also.
Shane Aubuchon
Chelsea, maine

how do i make a petite tender beef filet

What size is your cast iron skillet?

Disagree with him on two points:
1. Rest the steak for 2-3 hours and allow it to come to room temp. 20 minutes is nothing. Steak is a muscle. Muscles are tough when cold, relaxed when warm. Don’t believe me? Try cooking cold steak at the same time you cook a room temp steak and then be the judge.

2. Salting liberally the day before draws out much more water and intensifies the flavor.

Otherwise, he’s right about everything else.

Easiest way to verify is to compare both techniques side by side. Then you’ll know for yourself.

Beautiful 😍

When you put the steak in the oven do you have the oven at 400 or do you just let it sit in the oven with out the heat turned on

A la française ❤

Best way to ruin a perfect pease of meat

Yooooo😂 he said that's how you make a perfect steak.......I thought he said that's how u make an effin steak and I spit my beer out laughing this guy is great. Everyone loved my effin steak perhaps it was the mouth rinsed Guinness that was the piece de resistance 😂😂😂😂😂 lov this guy

Thanks

Yes!

This man has explained how to make a steak better than my culinary school teachers ! Definitely following him. Thanks chef.

I purchased 2 poterhouse steaks to cook at home. (Way too expensive for me to eat out in restaurants these days.) Your tip of salting them 24 to 48 hours in advance was such a game-changing tip! The salt is drawn into the center of the steak and it was flavorful all the way through!!! Thank you chef!😋

tried this method out 3 weeks ago and it was my best steak. only difference this time is that tomorrow the steak would have aged for about 14 to 16 hours instead of 6 hours. I think that will make the difference. I'll post an update. Cheers and salute to Chef Jean Pierre for this method.

Oh man, touching stuff after touching the raw meat drives me nuts.

My ideal steak is lightly brushed over with garlic flavoured olive oil both sides, then cooked in the oven, served with grilled tomatoes, chips, onion rings , mushrooms and heavy on the garlic!❤ having relatives in France indicates the garlic passion.!! Xxx

What a beautiful gift he gave us all. He has taught me so much and I just love how down to earth he was. His humor is so damn cute!

Mentor Jean Pierre thank you so much this put me on the correct track .I appreciate you.

I like this guy..

It looks delicious 😋

He reminds me of the chandelier from Beauty and The Beast, "be our guest" 😵‍💫

I appreciate you telling people there is no wrong way to cook a steak if it turns out the way you like it. So many videos have comments telling people that the steak is ruined because the inside is extremely rare or very well done. Yes, many people like medium rare but not everyone.

Had to dislike video it’s loaded with ridiculous Trump ads brah

Use that bottom oven brah

sauce me up, Rockefeller Sauce

His tasting is rated NC17

What temp in the oven?

What a privilege to have Chef Jean Pierre. Try this dish this week….. Mama Mia, Se Si Bon🎉🙌🏼

Just cooked my first ever beef steak, I'm new to this, bought an iron cast pan and cooked a flat steak which was really thick, 2 inches, but thanks to Jean-Pierre it turned out great. Thank you Chef!!!

I have been in the hospitality industry over 15 years, I love your passion man… it was only passion and madness that helped me through it…. I love how you cooked your steak… I am gonna try the same way… thank you chef 👨‍🍳

If this had olive oil they would be perfect ❤❤

You are the absolute best.. You are not just a chef!! You are also a teacher!! Much love from Nigeria

You are WONDERFUL!

What cut is this ??

25 year vet here. This guy is legit. I like him.

He's not just my friend, he's also my buddeh.

I still don’t understand what the salt is for. First you say the salt extracts the moisture, then you say we want the moisture to stay inside. So what to do? maybe you said it but hard to understand your words sometimes.

Oh WOW I’m hungry this looks amazing!!!! I have been scared by all the flak about grease but I definitely am going to do my next steak like this!!!

Its been in our culture to salt the steak or meat for days then go about cooking it. The Umami is just better that way🎉. Chef spitting facts over myths was best. Love it 🎉

The Myths are spot on chefs🎉

Tip: My big cutting board got to heavy for me to carry, clean, and put away.
I bought a set of colored plastic boards:
red - beef, pork, lamb
yellow - poultry
brown - rest, slice meat
white - dairy products
blue - fish, seafood
green - vegs, fruits
These boards are lightweight, easy to clean, and virtually no maintenance required.