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.

Who else is watching in 2024? One of the best vids I've watched on the topic! Thank you!

Best part of these videos is the very beginning. "Hello friends!" That's right...I'm friends with Chef Jean-Pierre

Best cooking channel on YouTube. Not only does he teach us the hows, in a very entertaining and humorous way, but more importantly also the whys. Thank you chef 😊

This is the only cooking channel I watch, because it teaches us what and why. I'm a pilot and help train pilots in the simulator, what and why is so important for understanding the process. Chief Jean you are magnificent and many thanks for your enthusiasm towards something that a lot of people don't know how to cook. I am one of those people. Blessings always 🙏

After years of cooking and years of watching cooking channels how have I only just come across this guy ? What a brilliant man, superb simple no nonsense explanation with great natural humour. Chef Jean-Pierre I could watch your videos for hours, thank you x

This video is important for anyone that really wants to learn how to cook the perfect steak, you’ll learn… #1 Don’t waste your time taking the steak out 20 minutes before cooking it. It accomplishes NOTHING. #2 Do not wait 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 at least 10 minutes after cooking it, before cutting into it.

I saw this video some time ago. I cooked it for my wife and mom. When your wife loves your cooking it's one of the best feelings ever. Thanks Chef.

Quite possibly the most logical and sensible professional chef alive. Chef Pierre takes the sometimes well accepted myths and bad information - and often insulting opinions - mouthed by many of the so-called "celebrity chefs" (we know who they are) and he throws it all out the window. He then sits us down and shows us how it's done. Love this channel! 😎👍

I struggle with depression. When I click on Chef's videos, I instantly feel happier. Thank you for being who you are sir ❤

What I love about chef Jean Pierre is the amount of effort he puts explaining why he does something and proves it by example. This man is a culinary treasure, and it is a complete privilege to learn from such a true, highly experienced chef.

I don't usually comment on YouTube videos, but I've come back to this video today to tell you that for the last 6 months or so since watching this, this is the only way I will cook a sirloin steak. Absolutely delicious. The steaks I cook at home now are better than anything I've been served when going out for a meal. Thanks for the tutorial

Chef, I am an absolute novice cook , I saw your steak tutorial and it helped me and my steak was actually edible

My wife said it's too much grease, I said this is how Chef Jean Pierre does it, If you don't like it, get out of my kitchen.

" If you got 7 seconds to spare you save 80 bucks " I laughed so hard, Can't help but think it can be applied to more than kitchen thermometers.

I did this last night and it was, indeed, the perfect steak. Creamed peas along side. So freaking delicious. The crust was ridiculous. Jean Pierre is the man!

If you’ve ever wondered what class was like at The Culinary Institute of American, this is it. Except with less humor, a lot more pressure, thicker accents, and the utterly subjective grade you’ll get at the end of the semester. This was AWESOME. LOVE Chef Jean- Pierre!

I followed this recipe precisely, and served it with Caesar Salad, fingerling potatoes with gruyere and parsley, and topped the steak with a pat of compound butter I made with lemon zest and fresh herbs. Without a doubt, the best steak I've ever made! Thanks, Chef!

"If your head was not attached so good you'd be losing it. " Your videos are fantastic. You always bring us joy and knowledge. I am blessed and happy to be your friend. God bless you chef.

I thought that the great chef had two characteristics: innovation and nobility, but I discovered a third characteristic of the great chef, which is a sense of humor, and this is what distinguishes the chef Jean-Pierre.