Table of Contents
show
How to Cook the Perfect Steak
Hello friends, do you want to learn how to cook the perfect steak? Come join me and I will debunk all the myths about cooking steaks! This is truly a video for you if you want to learn how to make the perfect steak!You will learn 5 very important things to do.#1 Don’t waste your time taking the steak out 20 minutes before cooking it. It accomplishes NOTHING.#2 Do not wait until the last minute to salt your steak. Add salt at LEAST 45 minutes before cooking it! (one or two days is even better!)#3 Get yourself a good instant-read thermometer, pushing your thumb in the palm of your hand DOES NOT WORK!#4 Searing the steak DOES NOT seal in the juices. (its only purpose is to create a delicious crust)#5 Be sure to let it rest for at least 10 minutes after taking it out of the oven before cutting in to it.
Recipe Video
Recipe Ingredients
- 16 oz New York Strip Steaks approx 1 3/4" thick
Recipe Instructions
- The steak that the Chef is demonstrating is a New York strip about 16 ounces and about 1 ¾ inch thick
1) If the steak you are cooking is more than 1”inch thick
Preheat Oven to 400 ºF
- Get the frying pan to 400 ºF with avocado oil or vegetable or peanut oil.
- Cook your steak for about 2 minutes on each side and transfer to the oven for about 2 more minutes on each side.
- Remove from oven and finish cooking it in the frying pan.
WHATEVER YOU DO BE SURE TO CHECK THE TEMPERATURE USING A MEAT THERMOMETER
- For rare take the steak out of the pan at 115 ºF. (After resting your steak will be a perfect 125 ºF)
- Add butter, fresh thyme, shallots and garlic and pour the melted butter on top pf the steak to finish cooking and create a beautiful crust!
2) If the steak you are cooking is less than 1”inch thick
- Process the same way as above but skip the oven and continue to cook the steak in the frying pan. Making sure after 4/5 minutes to add the butter fresh thyme, shallots and garlic and baste the melted butter on top of the steak to finish cooking and create a beautiful crust!
WHATEVER YOU DO BE SURE TO CHECK THE TEMPERATURE USING A MEAT THERMOMETER
You can find the items below used in making this dish at our online store!
Chef Jean-Pierre, born in Aix-en-Provence, France, honed his culinary skills at a young age, mastering the art of charcuterie by the age of twelve. Determined to become a chef, he began his formal apprenticeship at L'Oustau de Baumaniere in Provence, one of the world’s best restaurants with a 3-star Michelin rating.
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
Latest posts by Chef Jean-Pierre (see all)
- My Best Gazpacho Soup Recipe: Chilled to Perfection - August 24, 2023
- Simply The Best Deviled Eggs Recipe: Eggstraordinary! - August 21, 2023
- How To Make Crème Fraiche: Creamy & Delicious! - August 20, 2023
PS Please do another Q and A!
OK its me again….number one fan in Connecticut
I told a co worker about this recipe, which is awesome and they did it not exactly how I explained it to them so I printed out the recipe for them today and to my surprise YOU LEFT OUT THE MOST IMPORTANT PART IN THIS RECIPE! MAMAMIA I YAY YAH!
The putting the steak on a rack in the fridge for air flow and to dry it. You need to fix this recipe print out (Jack)? I told them to watch it but who has time? I do! I make time! cause you are the best! Apparently they don’t…
Please add that step to the recipe we can print! Its an important step!
Your the best!! Never Stop!! 🙂
👍👍👍😊
Hi Chef, Your number one fan in Connecticut here!!!!
I don’t know how I found you, but I did!! Only a few months ago. God bless america!!
Who would have thought a person could make a steak that you don’t have to chew on forever. I’m not really a red meat eater but I made this steak and followed YOUR directions very very carefully. It was OUT OF THIS WORLD!!!
I have made two of your chicken dishes and the jambalaya too. I can’t wait to try more recipes!
I have a few questions here:
Why do you not like aluminum foil?
Why are silicon pads important?
When something is so hot it burns your mouth, how can you actually taste it?
Can show us how to flip the food in the pan without dumping it out?
What do you think of scoring meat before cooking it? Does that do anything for it?
Lastly, I never get tired of hearing you say onyon or talk. Matter of fact you need to talk more and tell Jack I said to quit rushing you. Seems you are always concerned about making a video to long…not in my book!
You are always funny and entertaining and it’s OK to forget something every once in awhile…
You are a philosopher of cooking, you are tried and true, and the real deal!
Please never stop what you are doing over there on you tube, teaching US ALL how to have fun and be a better cook!!!
Sincerely
Theresa
Hello Chef! I just have a question, do you use salted or unsalted butter?
Thank you for the recipe Chef!
I always use unsalted butter! So that I can choose what kind and how much salt to add to my preparation! 😀
Hello! I am going to cook this tonight – have already salted the steaks! When it comes out of the oven, is the stove off or still on high? TY
No need for more heat your pan is hot enough! 😊
Chef, Do you have a Arancini and a Kung Pao Chicken recipe? Love your channel.
We’ll cook a Kung Pao Chicken on the channel soon!
Amazing taste, Chef JP. Better than any way I have ever made thick steaks.
And faster, almost. I made your vegetable dish and your mashed potatoes.
Again both my sisters came when they knew what I was cooking. (I should turn off the phone and light!). 🙂
I made four thick Costco steaks like yours. Most stores don’t have good meat anymore. I hope that changes. They are very thin. So they come to eat!
I just received your IR thermometer and truffle oil. I am thin like you! Just a few bites, and I am happy. I just wondered if Avocado oil has a taste left over. If not I will get some.
100% pure avocado oil does not leave an aftertaste of avocado! Enjoy it! 😊
Hi Jean-Pierre , What temperature should the skillet be when i add the steak ? I don’t think you mention that anywhere.
Looking forward to your reaction
Have your range on high and if you have a surface thermometer check the temp of the oil it should be at least 3656F! 😊
That’s a bit hot chef. Like the cast iron skillet will melt and the steaks go up in flame. Char is an understatement. 3656°F ?
Good eyes Karen, tripped the great dear Chef 🤪😂. Love you Chef, love your love of cooking and teaching us mortals!
Tripped upon chef Jean-Pierre when I Googled how to cook a steak in a cast iron pan. I followed the instructions and the steak came out PERFECT! I’ve been a home cook for several decades including over 20 yrs cooking on a Big Green Egg. I thought I knew ‘everything”, but this took my steak cooking to another level. Thanks Chef Jean-Pierre!
Thank you Mike!
Started with 2″ thick Ribeye from the butcher. Salted uncovered 48 hours. Made exactly to your recipe. Perfectly rare and tender. The flavour was off the charts. Best steak I’ve ever had. Thank You Chef Pierre!