Cooking My 10,000th Filet Mignon (PRO LEVEL STEAK)
In all honestly, I wouldn't be surprised If I've cooked more than 10,000 filet mignons as every restaurant I've ever worked at has served this mighty steak to its guests and I am always the meat guy!!
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How to Cook Steak Perfectly Every Time | The Stay At Home Chef
How to Cook Steak Perfectly Every Time | The Stay At Home Chef
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Learn how to cook steak perfectly every single time with this easy to follow recipe where steak is seared in a skillet on the stove and finished in the oven.
INGREDIENTS
2 beef steaks, at least 1-inch thick
2 teaspoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon white pepper
2 tablespoons softened butter
1-2 cloves garlic, minced
INSTRUCTIONS
1. Remove steaks from refrigerator and any packaging and let sit at room temperature for at least 30 minutes.
2. Rub each side with the olive oil to coat. Combine the salt, pepper, and onion powder in a small bowl. Rub both sides of each steak with the rub mixture.
3. Preheat oven to 375 degrees. Preheat a heavy, oven-safe skillet over high heat until it is smoking hot. Sear steaks in the hot pan for 2-3 minutes per side. If the steak has a side of fat, turn the steak onto its side and render the fat by searing it for 2-3 minutes as well.
4. Slide the skillet with the seared steaks in it into the oven to finish cooking. Remove the steaks from the oven 5 degrees before the desired level of doneness is achieved, or 130 degrees F for medium rare.
5. While the steaks are cooking, use a fork to combine the butter with garlic in a small bowl.
6. When the steaks are removed from the grill, immediately top with 1 tablespoon of the butter mixture and allow the steaks to rest 10 minutes before cutting into them. The temperature of the steak will continue to rise as it rests by about 5 degrees.
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The Stay At Home Chef offers restaurant quality recipes you can easily make at home. If you want to become a better cook, learn how to cook, or just need dinner ideas for your family, this channel is for you. We’re taking really good recipes and making them easy recipes that you can make at home in your own kitchen. Cooking, baking, how to, all things food, and more!
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Cut your own filet mignon! Step by step Chef David will show you how!
Chef David shows you how to clean, trim and cut your own filet mignons out of a whole loin. This will save you tons of money and you will gain a new skill to impress your dinner guests.
H-E-B USDA Choice Dinosaur Ribs
While walking around our local H-E-B, I came across these bad boys. It's been a few months since I've made some and they didn't come out as good as I was expecting. I changed a few steps and tried again. This time the results were beyond great. These ribs weighed about 6 lbs after trimming them up. They also had 4 bones of which I removed 1 as it had no meat. Also I completely removed the fat cap to get to the silver skin underneath. Don't fear the meat still came out as juicy as ever due to the incredible amount of marbling this USDA Choice cut had. After trimming I kept the seasonings simple. The Big 3(Equal Parts Salt, Pepper, and Garlic) was all I used. Then into the 275°F to 325°F smoker they went. I took them to 160°F. Texas Crutched them to a temp of 190°F. Afterwards they had a 1 hr rest period in a cooler. This by far was the hardest part of the whole cook. After unwrapping the ribs, I sliced off some meat to make some Grilled Dinosaur Rib Sandwiches. ThinSlim bread was used. Butter bread then toast. Flip then place cheese and meat. Close the sandwich and serve. All in all this was a great way to end my day. Delicious and low carb to boot.
Like I Always say. No recipe is perfect, it's up to us to try and cook them, taste them, then adjust to suit our tastes. As long as you don't stop cooking you can never go wrong. Thanks Jacob
Music By Patrick Patrikios-Dynamite, Good Times, and We March Together
How to cook New York strip steak | Best New York Steak Recipe
Hope you enjoyed watching this video on how to cook New York strip steak. New york strip steak is certainly high on my list of the best cuts of meat. I'm confident that after watching this video you'll feel more than ready to make a NY strip steak of your own! I hope you got some value from this video and thanks for watching!!
Lodge Cast Iron Pan-
My Porterhouse steak video
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BUSINESS INQUIRY: cookingwithchefsonny@gmail.com
Kitchen Products I own and love:
Tojiro Bread Slicer 270mm-
D5 Allclad Pan-
Made In Cookware nonstick pan-
My Zojirushi Rice Cooker-
Benriner Extra wide mandoline-
Microplane-
Vitamix Blender-
Cuisinart Food Processor-
KitchenAid Stand Mixer-
Breville Barista Express Espresso Machine-
My Le Creuset pot-
My Camera Equipment:
Sony a7 111 Full-Frame Mirrorless Interchangeable-Lens Camera-
Sony Alpha a6400 Mirrorless Camera-
Sigma 24-70mm F2.8 DG DN Art for Sony E Lens-
Sigma 16mm f/1.4 DC DN Contemporary Lens-
Sony 18-105mm F4 G OSS-
DJI Ronin-SC - Camera Stabilizer, Handheld Gimbal-
RECIPE:
1 new york strip steak
2 cloves of garlic smashed
8 sprigs of fresh thyme
1 3/4 TBSP rosemary salt
1 1/4 TBSP finely ground black pepper
3 TBSP unsalted butter
2 TBSP high smoke point oil
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How to Stew with Ease - Beginner Cooking Tips - Circulon
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Circulon demonstrates the best way to make a stew with this technique video.
How to: Make Stew
- Trim any excess meat, if necessary
- Rest mean at room temperature for 30 minutes
- Pat meat dry for better browning
- Heat olive oil in a large stockpot, over medium high heat
- Add the first half of the meat to brown it (overcrowding the pot will cause the meat to steam rather than brown.)
- Add a small amount of salt and pepper to the meat, as it cooks.
- Frequently turn meat for even browning.
- After all the meat is browned and removed from the pot, add aromatics, such as onions, carrots and garlic.
- Cook for about 10 minutes, until the vegetables are soft.
- Next, add the meat back into the pot with wine and broth, and any other ingredients called for in your recipe.
- Bring it to a simmer and cover the pot
- Cook the stew on the stove top or in the oven, as called for in your recipe, for about 90 minutes, until the meat is tender.
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