Mastering the Art of Steak: Michelin Star Techniques

Youtuber: Bon Appétit

YouTube Channel: https://www.youtube.com/@bonappetit

Restaurant Name: Daniel

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Mastering the Art of Steak: Michelin Star Techniques

🔪 **Selecting the Perfect Steak**

When it comes to steak, the cut is crucial. The chef selects a 34 oz bone-in Ribeye, which not only adds flavor but also helps maintain a desirable level of doneness. The bone retains heat and ensures that parts of the steak remain rare, contributing to a succulent outcome.

🧂 **The Importance of Seasoning**

Good seasoning is key to a delicious steak. The chef uses sea salt and a blend of six peppers from different continents, including green, black, and pink pepper. While pre-seasoning can enhance flavor, it should be done sparingly, especially in a restaurant setting.

🔥 **Temperature and Cooking**

Before cooking, the steak is allowed to temper at room temperature for about 20 minutes. This step ensures the steak cooks evenly, providing warmth throughout while achieving a perfect rare center. The chef emphasizes gentle handling, employing a medium to medium-high heat to create a crust without charring the steak.

🥩 **Searing with Precision**

During cooking, the steak is turned carefully to allow for consistent heating. It’s all about patience; the chef avoids cooking for fixed periods on one side. Instead, he gently rotates the steak, ensuring an even cook throughout while avoiding excessive splattering of fat.

🌿 **Flavor Infusion**

Garlic and herbs are added to the pan to create an aromatic infusion. The chef advises adding flavors without burning components, which can damage the overall dish.

🥔 **Preparing the Accompaniments**

Alongside the steak, the chef prepares a blend of root vegetables, mashed together into a cohesive dish. He emphasizes the importance of texture in vegetables, suggesting the use of truffles for a gourmet touch, while also noting that mushrooms can serve as an alternative.

🍳 **Creating a Rich Sauce**

Utilizing the pan drippings, the chef creates a flavorful sauce that incorporates butter, shallots, and a splash of cognac. This sauce is reduced to enhance flavors and can include cream for added richness. A touch of mustard adds a unique twist that enhances the complexity of the sauce.

🔪 **Serving the Steak**

When it comes time to serve, the chef carefully cuts the steak, ensuring to leave some meat on the bone for flavor. The eye and ribeye cap are separated, allowing for a variety of textures and flavors in the dish.

🌱 **Final Touches and Presentation**

To finish the dish, watercress is added for a peppery kick that complements the rich flavors of the steak. A drizzle of flavored beef fat adds sheen and depth to the presentation, finished off with a sprinkle of sea salt.

🥇 **Conclusion**

The mastery of steak preparation is about balancing technique, flavor, and presentation. The chef demonstrates that with a little patience and the right approach, anyone can elevate their steak game, bringing a taste of Michelin-star quality to their own kitchen.