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Everyone thinks they know how to cook a steak until they see how a real chef does it. I asked five different chefs, ranging from upand cominging chefs to Michelin starred chefs how they cook their steaks. You're about to learn the secrets, the techniques, and the flavor bombs behind the most debated food on the planet. And by the end of this video, you'll never cook a steak the same way again. We'll start off this video with an Iron Chef Mark Vion who's earned Michelin stars for his restaurants and even has his own upscale steakhouse. This is actually 27 years old now. What's up, guys? This is Chef Mark for Jones from Peasant, and I'm here to show you how to make a steak like a pro. So, the first thing we got to do is we want to make sure we got the right temp. We've been burning coals throughout the morning. And what type of wood are you using? So, this is oak from New Jersey. We like to use oak. It smokes a little slower. It burns a little hotter. This is kind of a secret that you guys should do at home, right? Everybody that grills at home, I always like to season the grill or the poncho or whatever it is that you're going to be working on that day. And the reason for that is you may have cleaned it. It may have residue from the day before, but this is a much better way than using like a cleaning product to clean your grill. Here at Peasant, we keep it as primal as you can possibly imagine. It's wood, fire, salt, pepper, olive oil, and then we based it in a little bit of garlic butter with some seasonal herbs. And another good little trick when you're seasoning with the onion, you can almost tell the heat you're looking for by the onion on there. So again, just a little bit of olive oil. Uh, so you can use the olive oil to use for the steak. I wouldn't deep fry in it, but you can definitely season with it for sure. The best cut for steaks in your opinion is what? I love them all. I mean, listen, if you're doing it for a big group, I always like to go to a ribeye or a porter house or something like that. But, you know, one of my favorite steaks in the world is is a hanger steak. Flat irons are really good. Strip steaks. Again, you're asking the wrong guy. But I do find that if you're cooking like low and slow, you know, a nice thick steak really lends itself to that cuz it gets to pick up the the aromomas. So, now that we've got this initially searing, I like to just add a little weight on top just to help with a nice even sear. What's like the biggest tip? >> Get some really good beef because then when you do that, all you need is salt and pepper. And then once you get good at that, then you can start adding your marinades, your bells and whistles. You don't need to learn everything in one day. Become like a master of it. What's like the worst thing to do? >> The worst thing to do, and I see people do it all the time when they're in a backyard or barbecue or something, is to play with the steak, have the flames come up, especially on a gas grill when you think like that's like cool cuz it looks cool. Like there's nothing that tastes worse than gas fire on your steak. All right, we're going to check this thing. Oh my gosh. So, really putting a weight on steak really makes a huge difference. See how it kind of buckled up right there? If you didn't have the weight on it, you would have had a couple more pieces like that. So, this is just spring garlic, a little ramps, young onion tops, garlic. We'll just make like a quick butter. So, I'll sear this side for like half the amount of time cuz the top side we're really trying to get the crust. The bottom side, we just want to seal in the juices. So, for oven at home, like what temperature do you like to set it on when you finish it off? >> After I get a nice sear on my steak, if I'm doing this at home, I go like 325. >> How long at 325 >> for this steak? 25 minutes. >> That's probably like >> This is probably about 28 O. Good. >> That's another good tip, too. Like if you're doing big steaks, get them on the bowl. They cook more evenly. They hold their shape better. I am going to base that other side before it goes in. All right. And you notice I'm cooking it on a tray with a rack. This kind of protects it a little bit. And you see you notice that there's not a big flame in there, but it's hot. >> Have you ever put ketchup on your steak? >> What? No, but I do put ketchup on my eggs. >> I tell everybody the magic number is 112° and then it will carry over to exactly where you want. All right, so now we're just going to let this rest for about as long as we cooked it. All right, so we've rested this now as long as we cooked it about 15 minutes. Uh, no heat. And now I'm just going to take this steak. We're going to put it back where we started it. And this is just to get like that paint back on the on the surface of the steak. This is about a minute on each side. [Music] >> Nice and even and crusty. And now it's hot again. And then before I go to slice this, I'm going to take our finishing butter, which is a bone marrow compound butter. We're just going to warm it up while we wait. So a little trick, too, you always want to slice it along the bone. Then you can always kind of test your dness. Right there. You can see this is going to be like a perfect medium rare. Ready? >> How do you uh tell how to cut against the grain? >> The general rule of thumb when you're doing a ribeye anyway. You can see the striations on a ribeye. You have the cap and then you have the eye. That's a perfectly cooked wood roasted steak. >> So, this is bone marrow, little bit of garlic, parsley, shallots, [Music] and then last but not least, I always like a little big salt. And that's it. This is how you cook a steak like a pro. >> All right, chef. Let's get it. Let's dig in. Oh my gosh. That is the juiciest looking steak I've ever seen. Chef, I think we cooked it primal. So, we got to eat a primal. >> Yeah, let's dig in, chef. [Music] >> Wa. So good. >> You're right about the smoke, >> right? Doesn't it taste different? Flavors are infused. Yeah, >> you can smell the smoke. It's like a punch in your mouth as soon as I took a bite. So, Chef Mark said earlier before that, you know, when we saw the cut of meat that he was working with, it wasn't the most marbleboard or the fattiest to make it extremely tender and juicy. He brought those flavors in just through all of the natural elements that he brought into the dish. So, simple but delicious. >> All right, guys. So, for this next steak, we actually got from a discount store. >> Wait, why? >> I mean, YouTube's not paying us till next week, so >> Well, aren't you a Chime member? >> Oh, yeah. That's right. Let's go get a better steak. This is more like it. And let's be real, good steak isn't always cheap, and sometimes payday just feels way too far away. That's where today's sponsor, Chime, comes in. With My Pay, you don't have to wait for your next paycheck to enjoy that ribeye or tomahawk steak. Chime enables members to access up to $500 of their pay before payday, giving you the flexibility to treat yourself, cover a bill, or just eat good whenever life calls for it. Get paid instantly for just $2 per advance or totally feef free within 24 hours. Whether it's a surprise expense or a surprise craving, Chime's My Pay puts you in control of payday. So the next time you're craving a steak and waiting on a paycheck, don't. My Pay lets you get your pay when you say. Links in the description to learn more. All right, guys. Today we're going to learn how to cook a steak properly, just like how a Michelin chef would. So, we're going to go work with Chef Juan Tang. He owns Rooster and Owl, a Michelin star restaurant out here in DC. He's going to show us how to cook a steak the proper way, the Michelin way. Okay, chef. We have aromatics, butter, steak. Is that a marinated steak? >> That's a marinated steak. That's what it should look like after um after we finish marinating it. It's actually a pretty quick process, so I'll show you how to do that. >> All right, let's do it, chef. >> All right, so first we're going to start by a quick marinade for the steak. So, that just involves blending up some shallots, garlic, some thyme, parsley, and olive oil. Really quick rough chop to help the blender out. It's all going to go into the blender. [Music] >> So, did you come up with this? >> I've cooked steaks for many years in many different restaurants. This is kind of just my preferred way of doing it after years of trial and error. So, what it comes out at the end is just a nice green paste. Wow. Going to show you guys how to season the steak. At this point, one of the things that we were taught in most French restaurants is that uh we season our food amen. I actually find it better if we season the steak the night before. So, this is a dry-aged New York strip. We've taken it off from the loin and then we just trim some of the fat. This is room temperature right now. So, we're going to let our uh steak actually set out for 30 minutes before cooking it, too. Small piece here that I'm going to show you some common mistakes to do with. So, we're going to take our kosher salt, seasoned generously on all the sides. It's going to look like a little more salt than you think, but some of it will come off as it sits overnight. And then we're going to do some cracked black pepper. [Music] So, ideally, we leave this sitting for about at least 2 hours. Overnight is preferred. That's going to yield the best flavor. 24 hours later, this is what it's going to look like. A piece of steak. >> Okay. So, we go from this to this after 24 hours. >> 24 hours. And we're going to just take a towel and rub some of the excess off, but most of it we're going to leave on. So, my preferred cooking vessel is a heavy bottom cast iron. So, we're going to start off by heating it on high heat until it's going to be lightly smoking. We're going to add a little bit of oil. So, we start off with a little bit of oil. When you know when the pan is ready, you can see that it's kind of lightly smoking. That's kind of where I want it to be. And I'm going to turn the heat down just to like medium high. I'm going to go straight into the pan. So, one of the tricks I've learned over the years to get a really even sear is actually to move the steak around the pan. Really slowly and gently move the steak around the pan. And what this movement is doing is allowing the service to hit and get an even cure. >> Oh, so constantly rotating it around the pan is actually good. >> Yes. >> I always thought that you should just not move it. Just let it sit. >> Either method works, but this one I find to be the most even. >> So, as you can see, it's getting very even color. >> Wow. >> All the way around. Look at that. Going to let this cook for another minute and then we're going to turn it. Is this the only way you cook steak at home? >> Yeah, the same way I cook steak at home. cannot stress the importance of moving slowly because if you move too fast the oil might get on there. We're also going to put it on the side here a little bit. And so finally, what we're going to do is we're going to base it with some more aromatics. Some thyme, garlic, and a little bit of butter to base the steak. Okay, garlic. What we're going to do is we're going to just simply crush it with the palm of your hand. We're going to add everything onion onto the steak. Turn the heat down a little bit and add a good amount of butter. And now we're going to just base the steak. I put on top. So then when the oil hits it, it goes back onto the steak. It's flavoring the butter and then it's flavoring the fish. So I'll do that for probably like just 10 20 seconds. It doesn't need to be very long. So as you can see, the color is extremely even on both sides. Beautiful. There are several ways you can check the temperature of it. The most common way is by touching it. That method I find to be inconsistent because that's dependent on the type of meat. So I finding the temperature is the best way. So, we're looking for about 125 to 130 for medium rare. So, we're going to start by using just a probe thermometer. So, right now it's probably about rare. And then the other way, uh, which we do in the restaurants, something called a kick tester. A very inexpensive, probably like 20 to 50 cents a piece. And then you're going to get the temperature right there where the middle of the steak would be. You see chefs do this. That's them testing the temperature. So, at this point, uh, it's still rare. I want to bring it up to a medium rare. So, I'm going to put it in the oven for actually just a couple minutes. right about 130. That's perfect medium rare. So then we're going to take just uh what we had earlier while rest. We're going to just let this sit on there. And now we're going to let it rest for at least 5 to 7 minutes. One of the most common mistakes is people not resting their steak long enough. I'm going to show you what happens if I cut the steak immediately after cooking it and what that looks like. And I'll show you the difference without moving the steak. [Music] That's been about 2 minutes now. So I'm going to start flipping. The difference is uh quite dramatic. >> There are spots that are >> there's a darker spot here that's getting a little hotter and then the spots that are not quite getting enough color. [Music] >> Now we have to work a little harder. I'm going to try to hit the spots that are less color. [Music] Like I said, both will yield delicious results, but this one kind of has a bit more darker spots and lighter spots. This one is a more uh even color. All right. So, the steak that just came out of the oven, we try to slice into it now and see what it looks like. >> No rest. >> As you can see, it's really uneven color. It's really red in the center and like different shade on the outside. So, this is the one that we did rest. So, as you can see, this one after resting, the color is more even. It's still juicy, but it's not kind of like seeping out like this one. The one on the right is the one that you let rest and the one on the left you did not let rest. >> Should we start from worst to best? >> Let's try it. So, this one didn't marinate overnight as well. You can kind of taste the difference between. >> So, it's still a delicious piece of beef, I think. But the flavor definitely didn't penetrate. >> Still better than if I made it at home. >> Steak B. This is supposed to be better. >> Let's see if it is. >> Definitely juicier. Definitely tastes more seasoned. >> This is a big difference. So, you did three things. You're done sitting the marinade overnight. You rotate on a cast iron pan and you let it rest under seal. Well, thank you for that lesson, chef. Today I'm going to show you how to cook a steak in a Michelin. This is a democ is from the chuck idol under the blade. So usually this like a stew meat, right? >> Usually stew meat known for the ground meat cuz it's very hard to get this part. This part has a lot of marbling. Nice. If you cook it right, it gets a lot of flavor and good texture. >> Did you always want to become a chef? >> Yeah, I've been cooking over 25 years. Wow. So, since high school, I decided to want to be a chef. I started working at like hotel ser dishwasher making sandwiches. This bed is very cute. So, we're going to season lightly. [Music] Then we're going to lightly sear here. >> What's the most important thing to cooking a steak? >> There's a lot of factors to make a perfect steak like the temperature and the seasoning. Depends on the cuts. You don't need to cook all the way through cuz we're going to marinate and then sit. >> Doesn't matter how many times you flip a steak. >> Doesn't matter. Yeah, a lot of people get mad at me for flipping the steak too much. >> Yeah, it's a preference. So, I show you the difference from the fresh steak and then a suede steak. So, here. So, this is the rare. Look at that marbling. I show you how to prepare with the kibi marinade sauce. So, this is a chip log you can easily find anywhere. So I'm marinating the temper cut and then using this water bath cuz most house doesn't have the two beat machine. Gently take the all the air out simmer it. Everyone has zip lock, right? >> Yeah. >> Just simply dump in. So how long you sing that for chef? >> At least 12 to 16 hours until you get a nice texture. After 12 hours it turns out like this. Right now we're cooking two different ways, two different way. This is without marinating. This is our marinade technique. It still need like 7 minutes. [Music] Look at the color. Wow. >> Sexy, right? >> Sexy. >> This is our Denver cut. That is a beautiful piece of steak right there. You see the crust on the outside. >> Chef, we got to dig in. >> So, this is very nice. This is not marinade. >> Non-marinated. >> Yeah. So, this grain is this way. It's better to cut this way. >> Oh my gosh. >> See, look at that. >> Yeah, you can tell the difference. >> Wow. It's so tender in my hands. Yeah. All right, let's dig in. [Music] A lot of stiff flavor. >> I'm not going to lie, I kind of like it like this. >> That is so good. Different style. Like this is a very like tender a lot of flavor in it and this is like a straightforward steak flavor. >> Thank you again. >> Thank you, Dave. Let's get it. [Music] >> Chef David, >> good morning, Mr. Danny. All right, we're going to make the cavity de body pali butter which got invented in Switzerland. So to start first we're going to do we just taking regular unsalted butter and we're going to whip them nice and fluffy around 5 10 minutes and it's become changes color. It gets nice and fluffy. So once we serve the butter the butter doesn't melt so it stays kind of nice and fluffy and a little bit firm. So it's not like liquid butter. >> So that's the key to a compound butter. You have nice room temperature butter >> and then whip it up nice so it stays nice and foamy once you're actually using it. While we waiting for the butter to whip up, we're making all the herbs. Italian parsley, chives, shallots, chovies, couple springs of teragon. What type of flavors come from teragon? >> Like acid a little bit. It's very refreshing and it gives it the butter a little kick to it. One spring of rosemary, lemon juice, fresh time, dried margarm. >> What's that? >> Similar to oregano. >> Then we have dried dill, ketchup, dishon mustard, two cloves of garlic, cognac, mada. It's a fortified wine. more chapter sauce, fried capers, and then all the different spices that you probably see what it is. Not going to tell you. Another spice, another one. One s orange, one lemon zest. And so now to the fun part, blending. Have a look. Nicely blended. >> Wow. And now, as you can see, Oh my god. So again, mix this one more time. And that's it. >> Wow. >> So these now we're going to put in a container, let it sit overnight, and then we're going to use this for tomorrow so it can all set nice together. >> Beautiful. >> So I got here two beautiful pieces. But ribeye about 10 11 oz a piece. >> So ribeye is the best cut for the steak. >> I like ribeye because it has enough fat. And again, very simple. Salt and pepper. Both sides. Nice salt and pepper. And I like that seal on the steak. Always render the fat. So sear it on all the sides so the fat is not chewy. So you actually render the fat so you can actually eat it. >> Anything you want to share with the people like tips for the young chefs out there. >> I always tell people either you love it or you hate it. If you hate it, run as fast as you can. >> What if I want to open a restaurant? Chef, >> go ahead. If you like it, do it. It's not easy, but if you like what you do, it's fun. And I like to keep my steak medium rare. So, we're going to let it rest now for 10 minutes. Once the 10 minutes up, we're going to flash it quickly under the broiler. 1 minute or so, then it get nice and hot. Our compound powder, which we made yesterday, we scoop them with an ice cream scoop so we can portion the size out correctly. We just spread it out on the plate. Going to give it like five or six slices. We have a little bit of all the sea salt. Little bit more pepper. See right here. Nice handful of fries. And I always say the key to good French fries is only fried fries in the oil. Nothing else. Put them in the French newspaper bag. Here is the best way to eat steak at steaks. >> That compound butter looks crazy. >> Wait till you try it. >> That smells amazing. I can smell the herbs you put in. >> Oh my god. I was little suspended when you put the ketchup in. Chef, that is the best steak feast I've ever had. >> Thank you. >> Thank you, chef. [Music] >> All right. What are we doing today, chef? >> Today, we're going to be making a kafa ribeye, which is Ethiopian inspired. First step is we're going to grind the coffee beans, and then we're going to make the the spice rub for it. Kafa is the name of the gentleman that has been credited with discovering coffee in Ethiopia. >> What are the benefits of using coffee beans for the dry rub? >> Because it's so strong, it's going to enhance the flavor and it's also going to tenderize it. Now we have our our coffee. This is our house spice. It has all the things that you see here. Salt, black pepper, thyme, cumin, coriander, black cardamom, a little better, a little mita. All these things are mixed in here. And I'm going to add this to the coffee. >> Wow, there's so much aroma coming from that. Now we're going to get into seasoning our steak. A little bit of grape seed oil. First time. >> Dude, I've never seen steak being uh in some coffee rub like this. >> I'm going to get a hot pan going. Now we're going to make the kebe butter. It's a family secret. Takes her about 2 weeks to make the butter. >> Jeez. >> Yeah. 2 weeks. >> So I clarified some butter already for you guys. I'm going to add everything here to Robocoop. So I'm going to add some clarified butter in here. Turmeric, cumin, ginger, basil. One main ingredient that comes from Ethiopia is called kosarat. It has a lemony flavor to it, so it's kind of similar to lemongrass. You can use nutmeg or cinnamon. I like a little bit of both. Cardamom, that betti, mint, mita, black pepper, salt. All right, here we go. This is your finished product right here. It's completely clarified. There's really no fat in it. I think we're ready to start cooking. So, I have a smoking hot pan here for you. I'm going to add some grape seed oil to it, and we're going to sear our steak. Here we go. 14 oz ribeye. You want your pan smoking hot because you also want to get the bitterness of the coffee out as well, too. >> What's hard when you have rubs like this is because it's coating the steak, I don't know when the steak is cooked. >> I learned how to test my steaks from my hand and also learn how to do with a thermometer. All this jigglininess in my hand, that would be rare. So, as I clench my hand a little bit and it gets a little bit firmer, you can go to medium rare, a little bit more medium, well done. >> There's no bounce back. It It's >> So, it's literally just fist out of your hand >> pretty much. >> I think it's like the worst thing that people do when making steak. >> The worst thing you can do when making a steak is ordering it well done. >> What? Because in my opinion at this point, you're eating shoe leather. You don't get any nutrients out of eating a well done steak. Now, I have a nice sear. I'm going to transfer it to another pan. Fresh time. Add our kibbe butter. So essentially this butter can't burn forward >> because the fat is all out. >> So I added some fresh time the kibbe butter. >> So I served my steak with broccolini. Go straight in with some blanch broccolini and herb butter. [Music] I'm going to go back in the oven now and I'm going to grab the steak. Here we go. >> Wow. >> Yeah. How long you recommend resting the steak for? I recommend restling your steak for about 2 to 3 minutes. Time to plate. Bow. You finish it off with a little bit more kibet butter. There you have it. Vortex restaurant and lounge kafa ribeye. >> Wow, that's beautiful. >> Kafa ribeye. >> Kafa ribeye. >> Wow. The coffee beans I can like I see what it did. It kind of actually uh broke down the proteins a little bit I feel like. And also gives this aroma that's it's not like overbearing but also just so like nice. I'm ta I feel like more of the world needs to popularize this this type of steak. That's a crazy chef. Thank you. Appreciate it. That was amazing. >> My pleasure. My pleasure. >> Papa. >> Yes sir. My pleasure. Ethiopian way.